April 9, 2004 ~ Tasting Spring
Friday.
Violets and Carolina spring beauties lined the trials, literally covering the forest floor in pink, white, and purple speckles in some patches, and it was eye-catching, for certain, but another species I kept spotting was making my mouth water instead.
The fuzzy tight green spirals of fern fiddle-heads were pushing up through the underbrush everywhere I looked as I hiked along Dam Pasture Trail and Hemlock Springs. Tender, very young. It didn't take long before I gave into the temptation and began picking a shoot or two from each plant, stuffing them into pockets and the camera bag as I walked, until they threatened to spill over.
As I came up on the car, I called Morgan. "We are having fiddle-head ferns in tonight's dinner. You need to think up a recipe on the way home, okay?"
"Ooh, really?"
"Yes, they were everywhere. Only took one or two from each plant and I have plenty."
preparing the fiddleheads
Morgan picked up some fresh cherry tomatoes and a red bell pepper on the way home. I began preparing the fiddle-heads, soaking them then rinsing them. Boil until tender, then soak in cold water until ready to use.
He sautéed a primavera sauce with the vegetables, added noodles, and the pasta primavera was ready.
pasta primavera with fern fiddle-heads
Ah, a hike, spring flowers, warmth in the air, and new life pushing up everywhere in such bounty, coming to our table to nourish us. Spring tastes of fiddle-head ferns.
I've sent this recipe to a few who requested it, but it seems the demand is greater than I realized. Heh. I finally figured out measurements, so:
Raspberry Crisp
12 oz. Raspberries, fresh or thawed.
1/2 cup margarine or butter.
1/2 teaspoon vanilla extract.
1/2 cup packed brown sugar.
1/2 cup rolled oats
1 cup unbleached white flour
1. Preheat oven to 350 degrees Fahrenheit.
Optional: If raspberries are too tart for you, add some granulated sugar to taste. I like them tart, but I know a lot of people do not.
2. Spread Raspberries evenly over an 8-inch square glass or Pyrex baking dish.
3. In separate mixing bowl, melt margarine (or butter). Mix in vanilla extract.
4. Mix in brown sugar, until smooth.
5. Mix in rolled oats.
6. Mix in white flour.
7. Crumble mixture over raspberries in pan.
8. Once oven is preheated, bake for 25 minutes or until crust is crispy and slightly browned.
Serve. May be enjoyed with vanilla ice cream or ice cream substitute.
(Other fruits will work well with this crisp too, if you wish to experiment).
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