Saturday, May 1, 2010

Day 119 LocalrootZ Project (May 01, 2010)

Plain Swallowtail Yogurt
w/ honey
 Fiddleheads and Spring Greens
w/ Fermented Slaw
Spring Greens and a Sunny Up Egg
side of Spelt Toast
Glass of Apple Cider

Mmmm and the fiddlehead start their run... and just in time !  We love fiddleheads especially when preparing it into a breakfast style meal. Ive actually been keeping my eye out for my own stash in the woods but no luck just yet...

Common Question ? How do you cook these tender little ostrich fern sprouts... we call Fiddleheads?

Welp, here is what I would suggest... first give them a quick rinse just to get the pine needles and various other leaf litter out, then boil a small pot of water and quickly blanch them for about 30 seconds, then strain and rinse with cold water.  From there I usually saute some green garlic and onions with a bit of butter and toss the fiddleheads in there for about a minute before serving. ENJOY... keep checkin in for more fiddlehead recipes to come.

I should mention today was also the first of the Deering Oaks Farmers Market and it was wonderful... there was a good turnout but I was rush rush in order to get home and cook some food before the beautiful day unraveled itself into Sunday.  More on the outdoor markets coming soon.

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