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amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

Sautéed Fiddleheads in Butter with Lemon and Garlic

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

palm close up

Fiddleheads are one of the first symbols of Spring for Vermonters.  I recently enjoyed my first experience with them, and oh my, what a treat!  With a lightning fast harvest, these little gems can disappear before you know it.  Get them while you can!  Both beautiful and delicious, they are an excellent addition to any meal.  With a nutty and mellow flavor, fiddleheads are reminiscent of asparagus. However, their interior is more firm than asparagus, and they don’t come with that other, rather awkward, side effect of asparagus we all know about…

bowl o greens

I bought my fiddleheads at Lantman’s in Hinesburg for $7.99/lb.  The cost alone is enough to inspire you to do your own wild fern foraging.  If you decide to go on your own, take an experienced guide for your first couple of ventures, as there is a poisonous lookalike you don’t want to eat.

Close up

They are naturally covered with a brown, papery coating.  This brown material is the cocoon from which the ferns emerge like little butterflies.  It is easy rinsed off with water.  I filled a bowl with water and gently rubbed the fiddleheads between my hands to break them free.  I decided to go simple with butter, garlic, and lemon; a preparation that celebrates the flavor while also being very difficult to NOT enjoy.

greens

Ingredients:

3/4 lb Fiddleheads

1 1/2 Tbsp Butter

3-5 Cloves of Chopped Garlic

1 Lemon sliced into 1/4 inch discs

Salt to taste

Pepper to taste

ingredients

Preparation:

Prepare your fiddleheads by rinsing off the brown casing.  They do not require any cutting or slicing.  Melt the butter in a saucepan over medium heat.  Once heated, add the garlic and sautée for two minutes, stirring regularly.  Add the ferns and cover for 5-7 minutes, stirring occasionally.  Add half the lemon wheels, salt, and pepper.  Stir occasionally for another 3-5 minutes or until they turn into a slightly dull shade of green.  Serve immediately and top with remaining lemon wheels as garnish.  ENJOY!

fry pan

I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.

dinner plate

Until next time,

Corrie Austin

Posted: 5-20-2017

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In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

palm close up Fiddleheads are one of the first symbols of Spring for Vermonters.  I recently enjoyed my first experience with them, and oh my, what a treat!  With a lightning fast harvest, these little gems can disappear before you know it.  Get them while you can!  Both beautiful and delicious, they are an excellent addition to any meal.  With a nutty and mellow flavor, fiddleheads are reminiscent of asparagus. However, their interior is more firm than asparagus, and they don't come with that other, rather awkward, side effect of asparagus we all know about… bowl o greens I bought my fiddleheads at Lantman's in Hinesburg for $7.99/lb.  The cost alone is enough to inspire you to do your own wild fern foraging.  If you decide to go on your own, take an experienced guide for your first couple of ventures, as there is a poisonous lookalike you don’t want to eat. Close up They are naturally covered with a brown, papery coating.  This brown material is the cocoon from which the ferns emerge like little butterflies.  It is easy rinsed off with water.  I filled a bowl with water and gently rubbed the fiddleheads between my hands to break them free.  I decided to go simple with butter, garlic, and lemon; a preparation that celebrates the flavor while also being very difficult to NOT enjoy. greens Ingredients: 3/4 lb Fiddleheads 1 1/2 Tbsp Butter 3-5 Cloves of Chopped Garlic 1 Lemon sliced into 1/4 inch discs Salt to taste Pepper to taste ingredients Preparation: Prepare your fiddleheads by rinsing off the brown casing.  They do not require any cutting or slicing.  Melt the butter in a saucepan over medium heat.  Once heated, add the garlic and sautée for two minutes, stirring regularly.  Add the ferns and cover for 5-7 minutes, stirring occasionally.  Add half the lemon wheels, salt, and pepper.  Stir occasionally for another 3-5 minutes or until they turn into a slightly dull shade of green.  Serve immediately and top with remaining lemon wheels as garnish.  ENJOY! fry pan I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery. dinner plate

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

palm close up Fiddleheads are one of the first symbols of Spring for Vermonters.  I recently enjoyed my first experience with them, and oh my, what a treat!  With a lightning fast harvest, these little gems can disappear before you know it.  Get them while you can!  Both beautiful and delicious, they are an excellent addition to any meal.  With a nutty and mellow flavor, fiddleheads are reminiscent of asparagus. However, their interior is more firm than asparagus, and they don't come with that other, rather awkward, side effect of asparagus we all know about… bowl o greens I bought my fiddleheads at Lantman's in Hinesburg for $7.99/lb.  The cost alone is enough to inspire you to do your own wild fern foraging.  If you decide to go on your own, take an experienced guide for your first couple of ventures, as there is a poisonous lookalike you don’t want to eat. Close up They are naturally covered with a brown, papery coating.  This brown material is the cocoon from which the ferns emerge like little butterflies.  It is easy rinsed off with water.  I filled a bowl with water and gently rubbed the fiddleheads between my hands to break them free.  I decided to go simple with butter, garlic, and lemon; a preparation that celebrates the flavor while also being very difficult to NOT enjoy. greens Ingredients: 3/4 lb Fiddleheads 1 1/2 Tbsp Butter 3-5 Cloves of Chopped Garlic 1 Lemon sliced into 1/4 inch discs Salt to taste Pepper to taste ingredients Preparation: Prepare your fiddleheads by rinsing off the brown casing.  They do not require any cutting or slicing.  Melt the butter in a saucepan over medium heat.  Once heated, add the garlic and sautée for two minutes, stirring regularly.  Add the ferns and cover for 5-7 minutes, stirring occasionally.  Add half the lemon wheels, salt, and pepper.  Stir occasionally for another 3-5 minutes or until they turn into a slightly dull shade of green.  Serve immediately and top with remaining lemon wheels as garnish.  ENJOY! fry pan I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery. dinner plate

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

palm close up Fiddleheads are one of the first symbols of Spring for Vermonters.  I recently enjoyed my first experience with them, and oh my, what a treat!  With a lightning fast harvest, these little gems can disappear before you know it.  Get them while you can!  Both beautiful and delicious, they are an excellent addition to any meal.  With a nutty and mellow flavor, fiddleheads are reminiscent of asparagus. However, their interior is more firm than asparagus, and they don't come with that other, rather awkward, side effect of asparagus we all know about… bowl o greens I bought my fiddleheads at Lantman's in Hinesburg for $7.99/lb.  The cost alone is enough to inspire you to do your own wild fern foraging.  If you decide to go on your own, take an experienced guide for your first couple of ventures, as there is a poisonous lookalike you don’t want to eat. Close up They are naturally covered with a brown, papery coating.  This brown material is the cocoon from which the ferns emerge like little butterflies.  It is easy rinsed off with water.  I filled a bowl with water and gently rubbed the fiddleheads between my hands to break them free.  I decided to go simple with butter, garlic, and lemon; a preparation that celebrates the flavor while also being very difficult to NOT enjoy. greens Ingredients: 3/4 lb Fiddleheads 1 1/2 Tbsp Butter 3-5 Cloves of Chopped Garlic 1 Lemon sliced into 1/4 inch discs Salt to taste Pepper to taste ingredients Preparation: Prepare your fiddleheads by rinsing off the brown casing.  They do not require any cutting or slicing.  Melt the butter in a saucepan over medium heat.  Once heated, add the garlic and sautée for two minutes, stirring regularly.  Add the ferns and cover for 5-7 minutes, stirring occasionally.  Add half the lemon wheels, salt, and pepper.  Stir occasionally for another 3-5 minutes or until they turn into a slightly dull shade of green.  Serve immediately and top with remaining lemon wheels as garnish.  ENJOY! fry pan I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery. dinner plate

Until next time,

Corrie Austin

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2 responses to “Sautéed Fiddleheads in Butter with Lemon and Garlic”

  1. Kellie Kutkey says:

    I want to harvest them next spring. . . You make them look AMAZING

  2. For a new Vermonter you’re definitely taking to the local cuisine in and engaging way. I love the recipe and the photos are terrific! Can’t wait to see what your next food adventure will be….Thanks, Corrie!

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