I first tried fiddlehead ferns last year for the first time and was somewhat reluctant to try them. Not something you see in your everyday grocery store. Not knowing what to expect, but surprised at the taste, a mix between asparagus and spinach, was really flavorful.
Fiddlehead ferns can be found in the springtime growing in the forest and in damp shaded environments. Nutritionally they are packed full of vitamins including: protein, Zinc, Vitamin A, Vitamin C, Riboflavin, Niacin, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
Not to be eaten raw, they need to be boiled until tender first and then can be fried, sauteed or baked. We made a tasty meal of sauteed fiddleheads in garlic, mushrooms and olive oil, with gluten free pasta and vegan Parmesan cheese for me and a squeeze of lemon. Nutritious and tasty.
Again, do not eat anything you pick wild or raw unless you are sure you know what you are eating. Fiddlehead ferns can also be ordered online through specialty suppliers.
Not only is it asparagus season, but the morel are up too!
Wild food hunting and harvesting is rather new to me. I first started going in search of natural foods last year and have to admit that I have become addicted. It’s like a treasure hunt, as you never know what you will find.
The other day when we were out mushroom hunting, we found two large morel mushrooms. I know with mushrooms you really have to know your stuff as many can be poisonous. My husband knows his mushrooms, and over the last year, has turned me into a mushroom connoisseur. With a large stash of wild asparagus and two morel mushrooms, we headed home and cooked up a feast. We sautéed the mushrooms in garlic oil and added them to our pasta.
I used to love going to the grocery store to shop for healthy foods before the pandemic, although I still go, it’s not as fun as it used to be, but hunting for wild food in natures grocery store is much better. Fresh air, sunshine and tasty food right out of the ground. Yummy!
For those of us who love asparagus hunting, the season is here!
Last year was my first experience asparagus hunting. I remember slowly driving down country roads as my soon to be husband spotted wild asparagus growing in tall grasses, alongside fences and under trees. I was shocked that he could spot anything as it all looked the same to me, green grass and weeds, but eventually with some help from him, I was able to start spotting asparagus as well. It became a treasure hunt for us and after several hours of searching, we took our prized asparagus home and cooked up a tasty feast.
Since we are still limited as to what we can do with the COVID 19, and not wanting to spend our time in stories but prefer to be out in nature, asparagus hunting as brought some tasty excitement back into our lives.
I just released my latest book in honor and in memory of a close friend.
There are many different ways to die, by accident, illness, and unknown causes. Then there is death so unspeakable and horrid that one rarely talks about it, death that ends with decapitation, dismemberment and serial killing. This is the story about the ongoing search for Anthony Sears, one of Jeffrey Dahmer’s first victims, and the thirty-year aftermath of his death.
Available on Amazon, Tomorrow River Publishing and Kindle.
I’m excited to share the second book in my Pinkerton series for children!
Stinker Pinkerton’s Smelly Pandemic was written to help children deal with fear and anxiety during the coronavirus pandemic in 2020, which resulted in global change and transition.
Pinkerton the cat starts to overeat in response to the pandemic, causing him to have horrible smelly farts. He eventually realizes that overeating does not help him feel better, so he returns to eating ordinary cat food and learns that everything is going to be ok. Life is still good.
This book is the second in a series of stories about Pinkerton the cat and his nutty human parents who manage to cope during the pandemic.
Available on Amazon, Kindle and Tomorrow River Publishing
Today was a creative day in the kitchen. We wanted to explore some new flavors and recipes and came up with a blueberry grilled cheese sandwich. Yummy!
All the ingredients are vegan and gluten free but you can always substitute any of the ingredients to create your own specialty sandwich.
2 Slice of Simple Kneads sourdough bread
3 slices of Daiya Monterey Jack cheese
1/2 cup of frozen (thawed) or fresh organic blueberries (I cooked the frozen blueberries and vinegar prior to grilling)
Dash of balsamic vinegar
Handfull of mixed greens
Butter the bread (vegan butter). Mix the blueberries and balsamic vinegar and mash into a chunky paste. Place bread slice in a pan, layer with cheese, greens and blueberry sauce. Top with sliced bread and grill.
Its a tasty, tangy modern take on the old grilled cheese. I’ll continue to experiment with this one.