Tightly wound fern fronds are a tasty spring delicacy with a short harvest season. You won't want to miss it!
A recipe for spicy pickled fiddlehead ferns with two methods -- one quick and the other longer but even more flavorful.
Fiddlehead Ferns Fresh fiddleheads are the premium wild forage vegetable of spring. No other vegetable, wild or cultivated, matches the exquisite
Well, folks we are back on Canadian soil and officially back in “canning mode”…how could we not be with the spring bounty that is ready to burst at the seams almost everywhere yo…
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2 cups fresh or frozen fiddleheads 1 cup snow peas 1 cup diced carrots (coins) 1 cup fresh beansprouts 1/2 cup chopped brown mushrooms 1/2 cup raw cashews 1 Tbsp butter or oil (butter is richer) 1 tsp
Have you tried fiddlehead ferns? If not, now is the time. Sauté them in butter and serve them with a simple lemon pasta.
Ricardo's recipe:Smoked Salmon and Fiddlehead Salad
A Food Network Canada Recipe
Fiddleheads are in season for but a short time. Keep fiddlehead season going with this easy recipe for pickled fiddlehead ferns.
Not sure what the heck to do with fiddlehead ferns this spring? Here’s a solution — pickle them. Then think about ways to use them for as long as you want.
Much like the ramps I wrote about last week, fiddlehead ferns are a fleeting spring delicacy. Found primarily in the wild, they are the fresh growth that appears at the top of a fern frond (only some
As the fiddlehead ferns are starting to dwindle in our areas in Minnesota, facing a fridge packed full of them means I need to work quickly to preserve some for the coming months. When I pick a large