Fiddle Head Fern, In the Pacific Northwest-
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