Friday, March 6, 2015

Foraging Fiddleheads

After having photographed the Cooking Foraged Foods Class at the Big Sur Foragers Festival in January, I was duly inspired and ordered a copy of Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market by Tama Matsuoka Wong and Eddy Leroux [amazon affiliate link below]. I still am not going to forage mushrooms without an experienced guide to lead me. But other things, not potentially deadly things, I will happily try. 

And you can't spend a day with me without some sort of culinary adventure, right? So, when the boys and I went hiking with a friend in the Forest of Nisene Marks - and spotted fiddleheads - we gave them a tiny nibble.

The kids said, "They're grassy tasting." Okay. I remember loving pickled fiddleheads. So, if I can find enough of them, I'll definitely give pickling them a try.

For those unfamiliar, fiddleheads are the unfurled tips of ferns. I'm going do some more reading about when we can find them in larger quantities.

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