Spring Time: Fiddlehead Ferns

Watching springtime roll into the Delaware Valley is truly a sight for tired winter eyes. Pale greens, pinks, purples, and florescent yellow litter the rolling hills of Bucks County. One of my favorite evolutions in the landscape is the budding heads of the whimsical ostrich fern, better known as fiddlehead ferns. These curled little nuggets of peppery sweet goodness are immense in my parents neck of the woods. For the past two weeks I have been religiously checking the usual locations of these magnificent spring treats, coming up with nothing but more and more anticipation.

This past week brought in a spastic weather change and a soon following downpour. I knew fiddles were on their way. Today I wandered into the woods and lo and behold my beauties were awaiting me! I scrambled, filled my pockets and ran home. I diced up some shallots, garlic and butter, add a touch of white wine, and I tasted spring for the first time this year.

If you live in the Philadelphia area, you can probably find some ostrich ferns in your local woods. Look for clusters of reddish brown peels with bright green spirals of green. I often find them in loose and wet soil, in shady areas. If you're a newb to foraging, please please please, don't go pulling random ferns out of the ground if your not sure what an ostrich looks like. Do some research and you should be able to spot the little guys. If you are not the foraging type, you can sometimes find fiddleheads at speciality stores. Expect to pay a premium, but it is oh so totally worth it.

Sautéed Wild Fiddlehead Ferns

3 tablespoon butter

2 shallots, diced

1 clove garlic, minced

3 cups well washed fiddleheads

Splash dry white wine

Salt & Pepper to taste

In a pan melt down butter, add shallot, cook till translucent, add garlic. ​Add fiddleheads and wine, and cook for 3 minutes. Enjoy your taste of the season! 

Leftovers: Quiche

{Caramelized Onion, Cheddar, Purple Potato and Chive Quiche} + {Zucchini, Buttercup Squash, Green Bean & Goat Cheese Quiche}+{Tomato, Bell Pepper, Greens and Mozzarella Quiche}

'Vegetable Anxiety' has been rampant in the C.S.A community as the New York Times reported this summer. The abundance of veggies in a farm share can be overwhelming for some and as the season is winding down it's time to finish up the harvest by using clean-out-the-fridge recipes and making use of the rest of our farm fresh veggies. Quiche is great for making use of all your miscellaneous veggies left over. 

summer's abundance: mise en place of delicata squash, chard, green beans, zucchini's, habanero peppers, purple potato + bell peppers

The Basics:

The basic of quiche building is simple and dependent on your personal preference. I generally go with some sort of cheese then veggies, herbs & spices, and of course eggs! I like to layer the cheese throughout the quiche but the bulk should be on the base of the pie, to add more cheesy goodness to the crust.

Here are 3 easy and simple farm fresh quiche inspirations! Let me know your ideas and which is your favorite!

Basic Quiche Crust-

1 cup flour

pinch salt

1/4 cup oil

1/4 cup water (canola, vegetable, olive oil)

Combine dry ingredients, whisk together oil & water and combine. Roll out in 9 inch pan, I like to use my cast iron skillet.

Caramelized Onion, Cheddar, Purple Potato and Chive

1 onion caramelized

1 bunch chives, minced

1 purple potato diced

salt & ground pepper, to taste

4 large eggs

1/2 cup cream

1 cup shredded cheddar cheese 

Zucchini, Buttercup Squash, Green Bean & Goat Cheese

1 Zucchini, quartered 

1 bunch green beans, frenched

1 baby buttercup squash, diced

salt & ground pepper, to taste

4 large eggs

1/2 cup cream

1 cup soft goat cheese

Tomato, Bell Pepper, Greens and Mozzarella

1 Tomato, chopped

2 bell peppers, diced

1 bunch greens, kale, chard etc., shredded

salt & ground pepper, to taste

4 large eggs

1/2 cup cream

1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.  In a large bowl, whisk eggs, half-and-half and herbs/ seasonings together. Lay curst in pie pan and shape. Add cheese layering veggies and pour egg mixture on top. Bake covered with tinfoil for 40 minutes. Remove foil and cook until golden. Enjoy!!!

This recipe is very basic, all veggies can be modified. Keep your basic crust and egg mixture and explore some creative combinations with your leftovers!