Jocelyn Cook delivers again with a beautiful, simple recipe to preserve and store pears and apples for those long winter nights. The best part? The slow cooker does most of the work. I cannot wait to get my hands on a piece of fresh baked gluten free bread slathered with this tasty goodness!
By Julie Pottier-Brown
On Saturday, April 8th, I attended a meeting in Hadley, MA hosted by Wally Czajkowski at Plainville Farm. The purpose of this meeting was to discuss the current administration’s handling of our country’s immigration policy.
Cars and trucks lined the drive to the packing shed. A hum filled the barn as neighbors and friends greeted each other. Attendees were asked to sign in and note on a card the amount of their business’s gross income. With nearly 75 people in attendance, glancing around, I saw many familiar faces. Participants showed up because they are concerned about the immigrant community that lives and works nearby.
My first season with FDC, I showed up for an early Spring pickup to find ferns on the menu. Being, as my son would say, a “newb” I turned my nose up and moved on to the safe asparagus.
Fast forward to another year, another pickup, this time with a sample of Pickled Fiddleheads.
Ok, it’s a sample. Clearly it’s not going to kill to me… I fished out a little, curled frond and to the dismay of the same son, ate the plant. And it was GOOD! A total convert for all things fiddleheads I look back in amusement wishing I had the gall to try them sooner. For those of you who’ve yet to try them or just want to refresh with a simple recipe, I offer you Sauteed Fiddlehead Ferns, adapted from the queen of home-ec herself.
Sauteed Fiddlehead Ferns
24 fresh picked fiddlehead ferns
1 tsp coarse Salt
1 tbsp lemon juice
1 tsp lemon zest
3 tbsp grass-fed, unsalted butter or ghee (I’m originally from the south, this is not optional)
Salt and pepper, to taste and optional (I don’t use pepper)
Prep the fiddleheads! Sometimes this is done already but if there’s a papery (almost tomatillo-like but less sticky) skin on your fiddleheads, take it off. You have no interest in eating that, trust me. Then swoosh your fiddleheads around in a salt water and lemon juice bath. Just put the coarse salt and tbsp of lemon juice in cool water and repeatedly, gently submerge your fiddleheads. Remove from water and let drain.
Steam fiddleheads using any method or tool of choice for about 5 minutes or until tender. Not limp, tender. Then melt butter in a skillet large enough to cook fiddleheads in a single layer for 2 minutes per side or until golden. Remove from pan and season with salt, pepper, and lemon zest if desired.
I hope you too enjoy this fresh spring taste. It’s one of my favorite markers to track the arrival of spring.
I’m a sucker for an apple crumble, but I don’t like all the added sugar. After searching and playing with many variations, I finally hit upon one my family loved with no added sugar that has the added benefit of no-flour. We’re not gluten-free, but I don’t see a reason to toss flour all over the place either. Continue reading