April 19, 2016
The end of April means true spring. That is when the Fiddlehead ferns are ready! It's just early enough that you think the bugs aren't going to be "that bad" this year, which is a lie, and you can wildcraft all kinds of delicious things from the woods of Maine.
If you aren't brave enough to harvest them yourself up here, never fear. Our local grocery story carries them in the produce section, and you simply scoop them into a bag and go. Bring them home as quickly as possible and either keep them in the crisper in the fridge for no more than a day or so, or you can break into them and make a few delicious recipes. Here are some of my favorites:
1 pound Fiddlehead Ferns
1 Clove Garlic, minced
1 Scallion, minced
2 teaspoons Fresh Ginger Root, minced
tablespoon Vegetable Oil
1 tablespoon Hot Water
1 teaspoon Soy Sauce
1 tablespoon Oyster Sauce
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