A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.
amuse bouche
I love quotes that add meaning to my life. Here are a few to live by:
How should I eat? (Not too much)
—Michael Pollan
If it is so difficult to learn to cook, how did all those early pioneer women manage to cross the country in rugged covered wagons and feed troops of people from one big pot hung over an open fire?
—Marion Cunningham, from Learning to Cook
Treat treats as treats.
—Michael Pollan
No matter how you slice it through, grain-fed meat production systems are a drain on the global food supply.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN
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.
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…
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.
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.
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
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!
I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.
Until next time,
Corrie Austin
Posted: 5-20-2017
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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…
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.
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.
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
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!
I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.
Until next time,
Corrie Austin
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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…
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.
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.
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
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!
I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.
Until next time,
Corrie Austin
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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…
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.
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.
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
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!
I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.
Until next time,
Corrie Austin
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I want to harvest them next spring. . . You make them look AMAZING
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!