Thursday, June 9, 2011

Fiddlehead Dessert

So, in Alaska, everything comes in season a bit later. Last week was the prime time for picking Fiddleheads. Fiddleheads are first 'sprout' of a plant, that will unravel into a beautiful fern. They are tender and the flavor reminds me of young Asparagus. The most common (the ones I know anyway) are Ostrich, Royal and Cinnamon. The latter look very similar to me. We bushwhacked to a peak for the views a few days ago, and picked fiddleheads along the way for 'dessert'. They were just right. A couple more days and we would have missed the young ones!

Royal Fern? A little too mature for picking..
Freshly Picked

Cooking on the GSI set 
Basic BackCountry FiddleHeads:
Bowlful of Fiddleheads
1 Tbs Butter (This was tasty, but I prefer olive oil)
1-2 Tsp Dried Garlic slices (or fresh if you are home)
Salt and Pepper to taste

You can rinse your Fiddleheads (if at home). Ours were pretty clean, so I didn't waste the water. Heat up the butter in the pan, add Fiddleheads, once the pan is hot. About halfway through cooking add garlic, stir, add salt and pepper to taste! That's it! They have such an amazing flavor. One spice combo that may be tasty with this is mustard seeds and thyme or maybe a touch of allspice and ginger. Just an idea if you are making them at home.
Lil Baby Fern

These were so tasty and it was a real treat to eat some fresh veggies!

What wild foods have you tried? Ever pick anything camping that made you sick?


Thanks for your input!

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