Foraged fiddleheads are one of springs delicacies. The tightly curled fronds can be sauteed, steamed, boiled or grilled. When thinking up recipes for what to make with fresh fiddlehead ferns, I tend to lean towards appetizers. Fiddlehead fern appetizers are a real conversation starter when served to a crowd. I make this recipe using bright…
Bake this while the knotweed is in season. Forage your own Japanese knotweed and bake with strawberries and spices into a hot bubbling crisp.
Morel season is one of the shortest and most anticipated of the year. These honeycomb-capped mushrooms appear in spring for just a few weeks, and when they do, the best thing you can do is keep it simple. This creamy morel mushroom toast does exactly that – butter, shallots, thyme and cream, simmered together into…
This is a 20-minute weeknight dinner built around one of spring’s most fleeting ingredients. Fiddlehead ferns get blanched, then tossed into a hot pan with garlic, ginger, and shrimp, and served over quick-cooking rice noodles with sesame oil and a scatter of red pepper flakes. It’s fast, savory, and completely seasonal. Fiddlehead season is short…
