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?

Dande Lyin'

Current Crop

Are YOU a weed eater? Everything comes a little late in Alaska, and Dandelions are no exception. On my run this morning, I saw brilliant yellow streaked along the roads and in fields. A very welcome contrast to the inhospitable mountains and usually cold, cloudy sky. On a clear day they GLOW! Yellow is one of my favorite colors; and although most people hate the pesky non-native invaders, I think they are beautiful! Free floral landscaping!

Maybe you've heard stories from the Depression Era of Dandelion green salads as a supplemental source of veg. Maybe, you think it's WAY freaky to eat lawn veggies. Maybe it's those pesticide commercials that give 'em a bad name? Maaaybe, you should just try it!

If you've had Arugula or your basic Mustard Green lettuce, you've tasted a bitter/spicy green. Dandelion greens are very similar to Arugula and are best picked young, before the flower stalk has grown. The greens will be much more mild and tender at this stage. If there are stalks, you can also pick the smaller leaves before the bud has bloomed. The larger ones are edible, but not too palatable and certainly not the best way to introduce your taste buds to this wild forage.

Pick the young leaves (Left) not the old leaves (Right)

Pick off the blossom right HERE

Keep the green on to keep the blossom together..

There are so many things you can do with this wild burst of sunshine. The plant is entirely edible, blossoms included. You can dry the leaves or root and make tea. (Roasted Dande root tea is kind of like coffee.. to me). It will be bitter (but not as bitter as say, Golden Seal and is tasty enough with honey). It's a kind of digestive tonic (like ginger root tea). If you are interested in foraging more, check this fun slide show out.  All kinds of landscaping, edible beauties like nasturtiums. I'm hoping to harvest some rose hips soon. I'll post something yummy with those.

Don't you want to be a little bee?

Onto Dandelion Salad!
You can add anything you want to these greens. Try to balance the bitter with something sweet. I went for sweet root veggies, beets and carrots and sweet baby spinach. You could try butter crunch lettuce, a ripe tomato, pear and onion.. and maybe sprinkle in some raisins. Experiment!


Dande Lyin'
1 C Dandelion greens (chopped in half or whole)
1 C Baby spinach
1 Beet shaved thin
1/2 Carrot shaved thin
Handful of Dandelion Blossoms

Mmmm edible sunshine!

Ready to Eat!

Miso Honey Mustard Dressing:
1 Tbs Miso (I use brown rice miso-anything will work)
1 Tbs  Apple Cider Vinegar
1/2-1 tsp honey
1/4 tsp Mustard Powder or 1/4-1/2 tsp Dijon mustard (any kind really)
Any basic vinaigrette would work with this. I just wanted something tangy and sweet.


I'm pretty sure you can take it from here! Place salad in bowl. Stir dressing well, drizzle over salad.. enjoy!