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Friday, April 8, 2011

Fiddlehead Ferns

I'm a forager.  Back in the 70s I picked and sauted morels, shaggymanes, coral mushrooms, and others up north in Idaho.  I read Staulking the Wild Asparagus by Gibbons and did just that.  Fiddlehead Ferns are a delight.  Once you've picked your ferns, wash them carefully and remove any brown spots.  Steam lightly, about 5 minutes.  Serve with melted butter and salt.  Yummy!

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