Week #3 Foraging Journey

Fiddle Head Fern, In the Pacific Northwest-

These delicious, green, little, morsels are so beneficial and have a surprising taste resemblance to a pickled green bean.
FiddleHead Ferns are packed full of vitamin C, niacin, and potassium.
Culinary art and photo by: Yola
Foraging for Fiddle-head Ferns was an exciting experience. I choose this video because Chef Shawn Alder is Awake and has an intimate relationship with Mother Earth. The Culinary Art that Chef Shawn Alder creates is beautiful. (This video is intended for the study of foraging)YH-
A taste of Spring in the Pacific Northwest-
Photo by: Yola

The Fiddlehead Foodior- A Spring forward of change, By: Yola

Today, was a drizzly day and I felt distracted and restless, and so a foraging I went into the forest. As I drove, down the narrow wooded area I spotted lush ferns. The Pacific Northwest is remarkable with lush rain forests that extend far over hills and mountains, and rivers that weave the scenery together. On this particular afternoon I was satisfied with the fresh smells in the air. The shades of green, glistened with dew drops, and I could smell soil. I parked my Honda, and started searching for wild edible plants. Ferns are everywhere in full bloom, but I found a patch in the shade that still had their tops wound tightly, perfect to harvest. I gently plucked about a dozen Fiddle Heads and set them in my basket. This will be the first time I have created a meal with wild plants… Create a wild meal or taste a wild plant a week by connecting with the land is grounding and healing.

Ostrich Fiddle Head Fern Top-

  • Garlic Oil or Olive Oil
  • Salt
  • Pepper
  • Chili flakes
  • Parmesan cheese
  • Peel all the fluff off
  • Rinse, soak 20 min, simmer 20 minutes
  • Bake *350 10 minutes
  • Photo & recipe by: Yola

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