As summer comes in with a bang – thunderstorms have been daily occurrences since the first day of summer at the end of June – I pay my respects to the last bit of spring on our menu. I’ve talked about fiddlehead ferns in past posts, but since they are such a seasonal treat, I’d like to talk about them again. Fiddleheads are not cultivated so the only way you can experience them is through picking them yourself or purchasing from a farmers market or local forager. Plus I think they are only found in the United States in the northeast, but I could be wrong about this. All of these things make them, I think, even more special. I use them as a vegetable as well as a component in spring pasta dishes. Our farewell batch turned into a lovely light dinner sautéed with some chopped garlic scapes in butter and extra virgin olive oil and then tossed with crumbled ricotta salata in homemade pasta. I already am thinking about what next spring might bring.
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Hello Judie, I’m glad I found your blog. I will be checking in! 😀 Fae.
Thank you. I hope you visit often and subscribe – and we will certainly visit you.
Judie, the two Steves, and Loupe Digital
We had them in Wisconsin, ostrich ferns way early in their spring eruptions!
Found them on the edges of woods when foraging for the morels…they were
great together and seemed less sandy than the ones out East…LenaMai’s B
Howdy! I could have sworn I’ve visited this website before but after looking at some of the posts I realized it’s new
to me. Anyhow, I’m certainly pleased I found it and I’ll be book-marking it and checking back frequently!
Glad you found us – visit often – and comment – we love to hear from our readers –
Judie, the Two Steves, and Loupe Digital
I love the delicate flavors of spring’s finest offerings, such as green garlic and fresh peas, but their prices — and the large amount necessary for a full meal — can make them the stuff of special occasions. To keep these favorites of mine in weekly rotation, I’ll stretch reasonably small amounts of each in pasta dishes designed to carry their flavor. One such dish matches simply sautéed garlic greens with pasta, peas, and herbed ricotta , the richness of which perfectly picks up the garlic’s subtle bite and the peas’ sweetness.