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.