30
|
SPRING
2016
WILD THINGS...
THEY MAKE OUR
HEARTS SING!
Country folksandworld-classchefs
havewild tastes incommon - specifically forest-
found leeksand fiddleheads. Theexcellent flavourandwidevarietyofways inwhich thesemosthumble
of vegetablesmaybeusedbringapepper-y, spice-y taste towhatmightotherwisebeanordinaryday.
Wild Leeks, also known in someparts furtherWest as Ramps, areamong the first plants tocomeup in
thespring. Theyhaveagenerations-long reputationaspowerfulhealers—high inVitaminsCandA,and
full of healthfulminerals—and, theyhave the same cholesterol-reducing capacityasGarlic.Wild Leek
plants formpatches deep in the forest. Unfortunatelygreed is threatening the supply so, if you collect
them for eating, be careful toonly removea few individuals fromeachpatch - so it will thrive thenext
season. The leaves areedible, rawor cookedand they canalsobe frozenor driedandused later in
soupsand stews.Always test themhowever—if the leavesandbulbsdon't smell likeonions theyarenot
Wild Leeks.
Unfurled fronds of thewild, edibleostrich fern—Fiddleheads arenamed for their striking resemblance
to theheadofa fiddleandarea rare, seasonaldelicacy,prized for their stunningshape, vibrant colour,
delicate flavour andbrief availability. These tender little rolls of fern first appear in the early spring
duringApril andMayandare harvestedwithinan inchor twoof thegroundas soonas they sprout.
Their harvesting time is limited to just a fewweeks but the reward iswell worth thewait. Fiddleheads
area rich, deepgreencolor andareabout 2 inches longand1-
½
inches indiameter. Their flavour is
similar toablendof asparagus, greenbeanandartichoke.
Whenpreparedproperly, fiddleheads canbeahealthy, seasonal addition toyour dinner table, pro-
vidingvitaminC,omega-3andomega-6 fattyacids.One servingof fiddleheads (100grams)contains
around34 calories and4.6grams of protein. However, youmust use care, if Fiddleheads have not
been stored, preparedor cookedproperly, foodpoisoningcould result.
|E|
Words | Photos | Clay Dolan
ESCARPMENT
®
epicure
