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Season of Leaves, Sweaters and Frost
 Here
we are once more, with another summer at an end and racing
into the holiday season. The hens have stopped laying eggs,
the rains have begun and it’s time to put the garden safely
to bed. As our thoughts turn to weather-stripping, hot soup,
firewood and eggnog lattés, let’s make some quick garden
notes before the memories fade like the last of the
brilliant leaves. What worked the best this year, and what’s
first on the 2011 list for change. What needs to be moved,
or doubled in size? What plants were you the happiest with,
and what ended up in the compost? Remember to mark where
some of those prized plants are before they do their
disappearing act. A huge help when you start digging in the
spring.
Something to pond-er...
Among our Newsletter
Specials, we have highlighted some Native American plants
from our U.S. wetlands or waterways. The perfect solution
for those boggy areas in the landscape and for creating more
natural water features.
I hope your summer was glorious, and that this traditional
season of gathering finds all your loved ones safe and near.
Garden on!
Deidre Finley, Big Dipper Farm
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Great
Customer Service! Speedy Shipping. Customer Friendly
Site.
Received beautiful, healthy plants that were well
represented on the site.
I placed 2 orders, 2 days apart and called to have
them combined into one shipment.
They were most accommodating. Much to my surprise
and totally unsolicited,
I received a refund for over-paying the shipping
charges.
This is how I run my own online business.
You’ve got my vote and will be back for more.
Thanks, will recommend.
Diane R. - Kingston, Washington |
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The
Winter Forecast |
The new 2011 Farmer’s Almanac
says the eastern third of the U.S. will have a very cold
winter. Westerners may have a milder time of it. Check out
your winter forecast here:
http://www.farmersalmanac.com/weather/2010/08/29/2011-winter-outlook-the-wait-is-over/
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~Ever
wonder what the speed of lightning would be if it
didn't zigzag?
~If a pig loses its voice, is it disgruntled?
~Don't sweat the petty things and don't pet the
sweaty things.
-George Carlin |
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A full 10
on the ‘Holy Cow’ scale! |
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Vaccinium 'Pink Lemonade' -
'Pink Lemonade' Blueberry
 This
beautiful, delicious new Blueberry is a vivid hot PINK!
'Pink Lemonade' blueberries are just as sweet and flavorful
as regular blueberries. With lovely pink-white bell-shaped
flowers in spring, shocking pink fruit in late summer and
the orange-red foliage in autumn, this award-winning new
introduction blueberry will surprise your family and friends
when you serve them in muffins and pancakes. The fruit are
pale greenish at first, then dappled pink, and finally
turning to hot pink on ripening. Leaves are glossy green and
lanceolate. This is a wonderful ornamental shrub for your
full sun areas, providing four-seasons of interest.
Wintertime twigs are dusky reddish-brown and winter fruit
encourages songbirds and other wildlife in the garden.
Limited availability. $11.99
Zone: 4-8 Height: 4-5'
Go to
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Subject: Great Service
Just received my Ferns in the mail. They are
happily in the ground now with the rest of my
great ferns. The plants look great and were
carefully packaged to ensure safe shipment.
Your service is excellent and your web site is
very useful for viewing all your products. Next
time I order by mail, it will surely be from Big
Dipper Farm.
I will recommend you to my friends!
Clark H. - Columbia, Illinois |
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Things to
do in the Fall Garden: |
 Just
had to share, the maple over our pond is having a stellar
autumn. Check the list below for any chores forgotten.
There’s still a little time left before most of us get the
first hard freezes.
- When the fall mums fade
just deadhead the flowers. Winter survival rates are higher
when stems are left through the winter.
- Do not fertilize trees,
shrubs & perennials at this time of year as fresh pushed new
growth reduces the plant’s cold tolerance.
- Trim back roses to knee
height so winter winds won't cause damage to the long
branches.
- Bait the garden for slugs
during warmer, rainy periods. Slugs observed on the soil
represent only about 10 percent of the slug population.
- Dig up and store summer
flowering bulbs and tubers like dahlias, calla lilies, canna
lilies, gladiolus and tuberoses after a hard frost. Cut back
the tops. Dry in warm sun for two days and brush off soil.
Dust with fungicide and store in vermiculite.
- Rake and destroy leaves,
twigs and fruit from under fruit trees to prevent disease.
- Spread a mulch of manure
over the dormant vegetable garden area. A 3 to 4” layer of
leaves spread over the garden plot prevents soil compaction
and rain runoff.
Dear Deidre,
My shipment of plants arrived yesterday. All the
plants are in sterling condition, with strong
root systems,
nice sizes, and beautifully packed! Thank you! I
potted them up at once.
We will see if, contrary to popular advice,
hebes will grow in North Carolina.
Thank you very much for the kind gift plant of
‘Kent Beauty’ oregano,
which is a new one for me. Its description is
exciting!
It was a pleasure buying plants from you and I
will again.
Most sincerely, Mina F. – Pittsboro, NC |
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Kylee's
Pumpkin Torte |
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Garden blogger Kylee Baumle has kindly
agreed to let us share with you her famous Pumpkin Torte.
It’s super easy and it’ll rock your gourd! Be sure to visit
her blog and subscribe:
OurLittleAcre.blogspot.com
 Kylee's
Pumpkin Torte
1 yellow cake mix (take out 1 cup)
3 eggs
1¼ cup white sugar
¾ cup butter
¾ cup evaporated milk
1 teaspoon cinnamon
1 large can pumpkin pie mix
Crust: Mix the cake mix (minus 1 cup) with one egg and ½ cup
butter. Press into the bottom of a greased jelly roll pan
(10½ x 15½ x 1).
Filling: Mix until smooth - pumpkin
pie mix, 2 eggs, and evaporated milk. Pour on top of the
crust.
Topping: Mix 1 cup cake mix, sugar,
cinnamon and ¼ cup butter. Sprinkle on top of the
pumpkin mixture. Bake at 350° for 45-50 minutes. Serve with
whipped cream.
Yummy!!! Thanks Kylee.
"Clouds of insects danced and
buzzed in the golden autumn light,
and the air was full of the piping of the song-birds.
Long, glinting dragonflies shot across the path,
or hung tremulous with gauzy wings and gleaming bodies."
-Sir Arthur Conan Doyle |
Yay!!!! I'm soooo excited. I
got the package and have followed the directions exactly.
Can't wait to see them bloom. If all goes well, I will want
more varieties for next year. Thanks for the great service.
It's nice to know you stand behind your product.
That seems to be a rare commodity these days. Hope to send
in another order soon.
Pat D. - Sonora, CA |
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Welcome
home darling! |
It's been
a beautiful summer break for our houseplants and they’ve
enjoyed it outside. But to give your winter detainees
the best possible conditions, remember a few things:
-
 Check
them over carefully. I’ve been surprised by
hitchhiking critters that were hiding under the rims
and bottoms of pots.
-
Replace the top layer of soil with some fresh media
and check the undersides of leaves for unwanted
pests, which can increase their population rapidly
once they are brought indoors. (My lime tree had an
ant nest in the soil this year… fun.)
-
Find
the brightest window in your house. Low light and
over watering are the top reasons for houseplant
deaths.
-
Plants
will slow down their growth considerably, so less
water and fertilizer is needed.
-
Be
sure to rotate your plants regularly. They will lean
toward the light and get rapidly deformed.
-
Set
the pots in trays of pebbles and water to increase
the humidity. I use old 40’s blossom float trays for
a colorful retro look.
"It was, as I have said,
a fine autumnal day; the sky was clear and
serene, and nature wore that rich and golden
livery which we always associate with the idea
of abundance.
The forests had put on their sober brown and
yellow, while some trees of the tendered kind
had been nipped by the frosts into brilliant
dyes of orange, purple, and scarlet."
-Washington Irving |
What the
caterpillar sees as the end of its life...
The butterfly knows is only the beginning.
author
unknown
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I have no
plants in my house. They won't live for me.
Some of them don't even wait to die, they commit
suicide.
- Jerry Seinfeld |
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Sleep
tight… don’t let the Bedbugs bite… |
 Diatomaceous
Earth (DE) A 100% Organic solution
for Bedbugs, Fleas, Cockroaches, Beetles, Ants and many
other crawling insects.
Diatomaceous Earth is a naturally occurring made from
the finely ground prehistoric fossils. On any
beetle-type insect like fleas, bedbugs and cockroaches,
the DE works under the shell and punctures the body,
which then dehydrates and the insect dies. DE is totally
nontoxic. There is no buildup of tolerance like there is
to poisons because the method of killing is PHYSICAL,
not chemical. Works great indoors or out and insects die
within 48 hours of contact.
FOOD GRADE
For pets and humans, use of diatomaceous earth can help
eliminate worms and reduce toxins in the digestive
tract. The daily recommended feeding amounts for
Food-Grade Diatomaceous Earth are generally listed in
amounts similar to the below quantities:
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I have been
so pleased with the plants I've ordered from you. They all
have arrived packed extremely well, and have thrived--even
here next to the ocean with all the wind we get. Kudos!
Wendy B. – Gloucester, Massachusetts |
Kittens –
1/2 teaspoon
Cats – 1 teaspoon
Puppies – 1/2 to 1 tsp.
Dogs under 35 lbs. – 1 teaspoon
Dogs over 35 lbs. – 1 tablespoon
Dogs over 100 lbs. – 2 tablespoons
Cattle, Dairy Cows and Hogs – 2% of dry feed ration
Chickens – 5% in feed
Goats, Sheep, Alpacas, and Llamas – 2% in grain
Horses – 1/2 to 1 cup in daily ration
Humans – 1 heaping tablespoon daily
INDOOR USE
Bedbugs, Silverfish, Cockroaches, Ants, Millipedes,
Centipedes:
Lightly coat a thin layer in areas where these pests are
found or may hide, such as cracks and crevices, behind
and beneath refrigerators, cabinets, stoves, garbage
cans and in and around sewer pipes and drains, window
frames and in attics and basements. Dust insects
directly if possible. Repeat treatment regularly.
For fleas, thoroughly treat floor and bedding in and
around pets' sleeping quarters. Treat surrounding cracks
and crevices, baseboards, carpeting and wherever fleas
are suspected. Dust your dogs and cats and watch the
scratching come to a halt within a few days. No more
toxic chemicals on your animals. I dust my chickens for
mites also.
OUTDOOR
USE
Ants, Cockroaches, Earwigs and Other Crawling Insects:
Lightly coat a thin layer in areas where these insect
pests are found such as patios, window and doorframes,
outdoor sills. Dust around foundations, along ant
trails, and around sewer pipes and drains. Repeat
treatment as necessary.
We have
one of the best prices on the Internet for both Food
Grade and Garden DE!
Check it out.
Go To
|
I believe for
every drop of rain that falls, a flower grows.
And a foundation leaks and a ball game gets rained out and a
car rusts and...
Anonymous |
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Newsletter Specials |
Orders
placed on or before Thanksgiving, Thursday, 11-25-10
will get special pricing on the following highly rated
plants. During checkout please choose your shipping date. We
can either ship immediately or ship in the spring according
to your growing zone. You can view the Big Dipper Farm
Shipping Schedule on the
Policy page.
| |
 Dwarf
Solomon Seal - Polygonatum humile
This is one of the most
reliable, under-utilized and unsung heroes of the shade
garden. This charming shade-loving woodland groundcover
is a native to the alpine regions of Hokkaido, Japan,
where it is called Himeizui, ‘the Princess of Far
Winding Roads'.
This is a very easy-to-grow dwarf Solomon's seal that
will slowly march through those dark, boring areas
spreading oodles of OMG where ever it goes! This
extremely petite version of its tall, drama-queen cousin
has clusters of diminutive stalks layered up with small
crisp leaves reaching just 6-10” tall. In spring, the
stalks hang full of dainty, white, bell-like flowers. An
absolutely wonderful addition to fill in around shrubs
in the woodland garden and an established clump is
surprisingly drought hardy as well. This perfect
Princess will grace your ‘jewel box’ garden as a lovely
companion to Toad Lilies, Clubmosses, Wild gingers,
Hostas, Trilliums, and Painted ferns.
Prefers medium to deep shade, needs zero maintenance,
and will grow through a wide range of American gardens
in USDA Zones 4-9. This cutie can rarely be obtained at
such an affordable price.
Reg. $6.99 now just $3.99 if
ordered on or before Thanksgiving, 11-25-10.
Go To
|
 Chocolate
Cosmos - Cosmos atrosanguineus 'Chocolate'
Affectionately known as the
chocolate cosmos, this is a wonderful half-hardy
perennial that has become a much-loved staple in many
summer gardens. This cosmos is grown for its deep
reddish black flowers, which have a fragrance, described
as chocolate or vanilla like. Its fragrance isn’t
overpowering, but it is immediately and unmistakably
identifiable. Great cut flower and the plants have the
same sprawling habit as other cosmos. This yummy
favorite break dormancy relatively late in the spring
but will grow quickly and bear flowers from June through
September. This is the official flower for a 2nd Wedding
Anniversary and the perfect unique gift! Plant in full
sun. Zones (7) 8-9 Height 24-30’’
Reg. $6.99 now just $4.99 if
ordered on or before Thanksgiving, 11-25-10.
Go To
|
 Golden
Smokebush - Cotinus cogg. 'Golden Spirit'
We have two mature plants in
front of the office and this is one of my absolute
favorites. This unusual plant has lime-green leaves with
a translucent, golden character that truly glows in the
landscape. ‘Golden Spirit’ Smokebush or Smoketree, get
its common name from the cloud-like billows of misty
flowers in summer, but it just gets better from there.
The magic of autumn paints the round leaves with a
rainbow of corals, oranges and reds, like a dish of
sugarcoated candy. For a stunning
combination, plant a ‘Golden Spirit’ in front of a
larger, dark purple smokebush variety like Cotinus
‘Royal Purple’. The foliage will not scorch in the sun
unless conditions are extremely dry. Zone: 5-9
Height: 6-7'
Reg. $16.99 now just $7.99 if
ordering on or before Thanksgiving, 11-25-10.
Go To |
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These
Naturally Native Outstanding Americans are ALL WET. |
 Bog
Bean - Menyanthes trifoliate
Among the most beautiful of
our native water plants. In bud, bogbean flowers have a
delicate whitish-pink color, and when the petals are
fully open they are covered with a soft white fluff, or
fringe. This attractive scrambling plant has a thick,
long, creeping rootstock. May be slow to establish but
will grow stems across water surface. Olive green leaves
of three leaflets with white flowers can grow vertically
10'' in mid-spring. Sometimes called Buckbean, Bogbean
can be planted in moist soils or submerged in 12-16'' of
water. This Native plant is a virtually maintenance free
plant. You might trim them back at the end of the season
to prevent an excess of decaying plant material.
Zones 5-11 Height 6-10”
Reg. $6.99 now just $2.99 if
ordering TEN OR MORE on or before Thanksgiving,
11-25-10.
Go To
|
 Swamp-rose
Mallow - Hibiscus moscheutos
Also known as Swamp Hibiscus
this hardy perennial is super tough and forgiving. A
wetlands lover but, with adequate water, will grow in
normal garden conditions just as well tolerating heat
and dry conditions once established. As one of our
showier Native Americans, it puts on a dramatic bloom of
big 6-8'' flowers that can range from pure white with a
crimson eye to deep rose in mid to late summer. The
Mallow dies completely to the ground in winter,
returning just as lovely the following spring. Hibiscus
moscheutos thrives when planted in full sun in a wide
range of U.S. gardens. Zones 4-10. The mature plant can
grow to a height of 7 feet in a season.
Zone: 4-10 Height: 4-7'
Reg. $6.99 now just $3.99 if
ordered on or before Thanksgiving, 11-25-10.
Go To |
In the garden, Autumn is,
indeed the crowning glory of the year,
bringing us the fruition of months of thought and care and
toil.
And at no season, safe perhaps in Daffodil time, do we get
such
superb color effects as from August to November.
- Rose G. Kingsley, The Autumn Garden, 1905 |
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The Exquisitely
Edible Fiddlehead |
One of Earth’s first
inhabitants was the ancient and lovely fern. A ‘fiddlehead’
is the generic name for a fern’s young unfurled frond. In
many places around the globe, fiddlehead harvesting is a
rite of spring. Like morels and truffles, fiddleheads are
one of the finest wild forage vegetables in the world.
Before their tight, gray-green spirals begin to stretch
upward, they beg to be snapped-off and transformed into a
nutty, crunchy, elegant dish. The flavor is best described
as fresh and asparagus-like, with a distinctly crisp
texture. Fiddleheads lend themselves well to butter and
cheese sauces, stir-fry and Asian cuisine, pickling, and
other such recipes in which you would use fresh asparagus.
One important word of caution - the only safely edible
fiddlehead is from the ostrich fern, Matteuccia
struthiopteris. The appearance of the ostrich fern is very
similar to the Bracken fern, Pteridium aquilinum – but
long-term consumption of Brackens can make you sick. Edible
fiddleheads have a paper-dry, parchment-like sheath that
usually has started to peel. Most other fern fiddlehead
sheaths are fuzzy or woolly.
To be completely certain that you have the correct plant, or
if you don’t want to tromp through the swampy, springtime
woods, just grow them in your own backyard! Unlike
store-bought ones, you’ll then also be certain that your
backyard fiddleheads are chemical-free.
Matteuccia (mah-TOO-kee-ah) struthiopteris are absolutely
gorgeous, garden-worthy plants that are very easy to grow,
and will grace your garden for many years to come. You have
a choice of the regular ostrich fern, 3-5 feet tall, or the
newer jumbo-sized Asian selection called ‘The King’ that
grows up to 7 feet tall, and wide!
This is a wonderful, back-of-the-shade-garden plant for a
lush, bright-green backdrop to such jewel box shade plants
as toad lilies, Trilliums, Hostas, and colorful painted
ferns. Plant your ostrich ferns in a shady spot with rich
soil and consistent moisture. DO NOT use any pesticides,
which can kill ferns. These are extremely carefree plants.
USDA Zones 3 to 8 - Sunset Zones A1-A3; 1-10, 14-17
Harvest only tightly coiled spirals about the size of a
silver dollar, or a little larger, within an inch or two of
the straight stem. The plant will quickly replace its
harvested fronds, and is not harmed at all by your feasting.
You should cook your fiddlehead fronds as quickly after
harvest as possible, or process them for freezing or
pickling. Fiddlehead ferns are a great source of vitamins A
and C.
The following are cooking
recommendations by the CDC (Center for Disease Control USA),
CFIA (Canada Food Inspection Agency), and Health Canada:
“First, fresh fiddleheads should
be carefully washed in cold water, removing the
paper-like chaff. Boil in lightly salted water or steam
for a minimum of 10 minutes, or till fork tender. Then
the cooked fiddleheads can be sautéed, fried, or baked
in recipes. Or, freeze for later use. There have been no
reported cases of illness connected with eating fully
cooked fiddleheads. Eating them raw is not recommended.”
|
 Order
the Jumbo Ostrich on or before Thanksgiving, 11-25-10
and get the Newsletter special price. Reg. $7.99 now just
$5.99. Ostrich Fern |
|
Fiddlehead
Recipes |
Sautéed Fiddleheads with Parsley and
Garlic
This is probably the second easiest Fiddlehead recipe
you're likely to come across, right after just boiling and
serving with butter. This simple preparation brings out the
wonderful, fresh flavor of the Fiddlehead with a minimum of
muss, fuss or bother. Served as a side dish with wild game
and a bottle of burgundy, this is exquisite.
1-pound Fiddleheads
1 or 2 garlic cloves, minced very fine
¼ cup butter or extra-virgin olive oil
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper
Trim any brown ends off of the fern shoots and wash them in
cold water, pulling the paper-like brown skin off as you go.
Drain and pat dry. Crush the minced garlic with the side of
a large knife. Heat half of the butter (or olive oil) in a
large skillet over medium heat. Add the fern shoots and turn
the heat up to medium-high. The ferns should sizzle, but
don't allow the butter to burn. Toss and stir for about 8
minutes. Add the butter (or oil), the garlic, and the
parsley. Continue cooking for one minute longer, or until
you can smell the garlic and the ferns are tender. Season
with salt and pepper and serve immediately on hot plates. |
Pickled Fiddleheads
Cider vinegar
sugar
1/8 teaspoon each of pepper, ground nutmeg, cinnamon,
allspice and celery seed
Pour enough vinegar over the fiddleheads to cover then
strain it off into a pan. Add 1-cup sugar for every gallon
of vinegar. Add a large pinch of each of the spices and
celery seed. Boil this syrup for 7-8 minutes; then pour over
the fiddleheads in pint-sized jars. Seal and process for 10
minutes in a boiling water process canner.
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Mustard Fiddlehead Pickles
1 quart button onions (peeled)
1 quart fiddleheads
2 cups salt
4 quarts water
1 cup flour
6 tablespoons dry mustard
2 cups sugar
2 quarts vinegar
Wash and prepare button onions and fiddleheads. Mix salt and
water. Pour over fiddleheads. Let stand overnight. Bring to
boil, and drain in colander. Mix flour and dry mustard. Stir
in enough vinegar to make smooth paste. Add sugar and
vinegar. Boil until thick and smooth, stir constantly. Add
the fiddleheads and cook until they are just heated through.
(Overcooking makes them soft instead of crisp.) Pour into
jars and seal immediately. Process 10 minutes in boiling
water process canner. Makes 8 pints. |
Vermont Fiddlehead Pie presented by The
Combes Family Inn
Spring and fiddleheads are synonymous in Vermont. Ruth
picks these in nearby fields as the Vermont countryside
makes its annual transition from Mud to Green. Once the
ferns have been washed and cleaned, after removing the paper
thin membrane that clings to the coiled fern, they are
sautéed with fresh garlic and herbs or blanched before
freezing for later use in casseroles and pies. Broccoli or
zucchini may be substituted for fiddleheads. (Serves 8).
1 cup of Vermont Cheddar cheese, shredded
1 uncooked 9 inch pie crust
2 cups of fiddle heads, sautéed and coarsely chopped
1 small onion, chopped
2 tablespoon of olive oil
4 eggs
1 cup of evaporated milk or half and half
1 tablespoon of coarse mustard
1 tablespoon of flour
Preheat oven to 350 degrees. Precook piecrust for about 20
minutes (prevents soggy crusts). Sauté fiddleheads in olive
oil until tender. Place fiddleheads in piecrust, place
cheese on top of fiddleheads. Blend eggs, mustard, milk,
flour, and pour over fiddleheads and cheese. Bake at 350
degrees for 50 minutes. Pie is cooked when knife comes out
clean when inserted into pie. Let set for 5 minutes or so
before cutting. Serve hot or cold as desired - any way that
you want to serve it - it tastes great! Just remember that
Vermonters do not eat quiche so this is called a pie. |
Spring Vegetable Quiche with Fiddleheads
If you're lucky enough to find or grow your own
fiddleheads, you’re in luck! If not, asparagus can be used.
1 tablespoon butter or margarine
6 ounces sliced mushrooms
1 (9 inch) unbaked pie shell
6 to 8 ounces of fresh fiddleheads
1/2 teaspoon salt
1 cup (4 oz.) shredded Monterey Jack or mild Cheddar cheese
3 eggs
1 1/4 cup half and half
Grated peel and juice of 1/2 lemon
1/4 teaspoon seasoned salt
Pepper to taste
Dash of nutmeg, freshly ground if possible.
Sauté mushrooms until lightly browned. Using a slotted
spoon, remove to a plate; set aside. Rinse the skillet out;
fill with water to a depth of about 2 inches. Add 1/2
teaspoon of salt. Bring water to a boil; add trimmed
asparagus or fiddleheads. Cook for about 4 to 5 minutes, or
just until tender. Bake the piecrust at 375° for 10 minutes
to partially cook the crust. Sprinkle 3/4 cup cheese and
mushrooms over bottom of shell. Arrange asparagus spears in
a spoke fashion over mushrooms or arrange fiddleheads in an
even layer. In a medium bowl lightly beat eggs with half and
half, lemon peel, juice, salt and pepper, and nutmeg, pour
over vegetables. Sprinkle with remaining cheese. Set the pie
on a cookie sheet in a preheated 350° oven. Bake for 45
minutes or until knife inserted comes out clean. 6 servings.
|
Fiddlehead Ferns with Lemon Pasta,
Chicken, & Pine Nuts
2 tablespoons plus
½ cup extra virgin olive oil
1 pound skinless, boneless chicken breast halves
12 – 16 ounce lemon-pepper fettuccine
2 ½ cups fresh fiddlehead ferns boiled in salted water for
10 minutes and blanch under cold water (to retain color)
¾ cup toasted pine nuts
¾ cup chopped fresh basil
3 tablespoons fresh lemon juice
1 ½ tablespoon Dijon mustard
Heat 1 tablespoon oil in large skillet. Add chicken and
sauté until cooked through, about 5 minutes per side. Cool.
Cut chicken crosswise into ¼-inch-thick strips. Cooked pasta
per directions, drain and transfer to a bowl. Add 1more
tablespoon oil and toss to coat the pasta. Add chicken,
fiddleheads, pine nuts and basil and toss. Whisk lemon juice
and mustard in medium bowl. Add remaining oil in a thin
stream, whisking constantly. Season to taste with salt and
pepper. Toss pasta with enough dressing to coat. Serve
immediately hot or can be served cold. |
Spring Wild Harvest Ragout With
Fiddlehead Greens & Morels
1/2 pound fiddleheads, cleaned
1/2 pound "baby" pattypan squash, trimmed
1/2 pound baby carrots, trimmed
3/4 cup shelled fresh peas
1/2 stick (1/4 cup) unsalted butter
1/2 pound pearl onions, blanched in boiling water for 1
minute, peeled, and trimmed
2 thyme sprigs
1 bay leaf
1 cup chicken broth
1/4 pound fresh morels, cleaned and trimmed and sliced
3 tablespoons minced fresh parsley leaves
1 large garlic clove, minced
Boil the fiddleheads in salted water for 5 minutes, or until
they are crisp-tender. Drain and plunge in ice water to stop
the cooking. When cool, drain in a colander. Repeat the
process of boiling and cooling with the squash and the
carrots. Boil the peas for 2 to 3 minutes, or until they are
just tender, and drain them. In a large heavy skillet
combine 2 tablespoons of the butter, the onions, the thyme,
the bay leaf and 1/4 cup of the broth and simmer the
mixture, covered, for 5 minutes. Add the morels and 1/2 cup
of the remaining broth and simmer the mixture, covered, for
10 minutes, or until the morels are tender. Add the
fiddleheads, the squash, the carrots, and the remaining 1/4
cup broth and simmer the mixture, covered, for 1 minute. Add
the peas, the parsley, the mint, and the garlic and simmer,
covered, for 1 minute. Stir in the remaining 2 tablespoons
butter, stirring until the butter is just melted. Discard
the bay leaf and season with salt and pepper. Serves 6 |
Salmon Baked with Fiddlehead Ferns
1/2c White wine
2 Tb Dijon mustard
4 7oz Salmon Fillets
Salt and white pepper to taste.
½ tsp Thyme
¾ lb Fiddlehead ferns
1 med. Onion; finely diced
2 Tb Unsalted butter
Preheat oven to 375f. Combine wine and mustard in a 3-inch
deep baking dish just large enough to hold the whitefish
fillets in 1 layer. Place the whitefish in the wine and
sprinkle with salt, pepper and thyme. Place the onions and
fiddleheads on top; cover the dish and place in the oven for
20 minutes. Remove baking dish from the oven. Arrange a bed
of onions and fiddleheads on a platter and place the fish on
top. Swirl butter into the cooking liquid and pour over the
fish. Serve immediately. 4 servings |
Fiddlehead Vinaigrette
1 pound fiddleheads
Vinaigrette:
2 tbsp Fresh lemon juice
1/4 tsp Dijon Mustard or pinch dry mustard
6 tbsp Olive or vegetable oil
2 tbsp Finely chopped green onions or shallots
salt and freshly ground pepper to taste
Remove as many brown scales as possible. Wash ferns well in
several changes of water. Trim off any dark ends. Steam or
boil fiddleheads just until tender (10minutes.) Drain and
rinse under cold running water until fiddleheads feel cold
to the touch. Drain well and pat dry with clean tea towel.
Wrap in dry tea towel and let stand at room temperature
while preparing vinaigrette, or refrigerate if not using
immediately.
Vinaigrette: In small bowl, stir together lemon juice and
mustard. Gradually wisk in oil; stir in shallots, and salt
and pepper to taste. Just before serving, gently combine
vinaigrette and fiddleheads. Serve immediately. 3 or 4
servings. |
Fiddlehead and Black Olive Salad
2 cups trimmed and cleaned fiddleheads
1/4 cup pitted and sliced Kalamata olives
1/4 cup fresh lemon juice
1 tablespoon olive oil
salt
1 tablespoon chopped chives
Bring a pot of lightly salted water to boil. Add the
fiddleheads and blanch for 10 minutes. Drain. While the
fiddleheads are still warm, toss them with the olives, lemon
juice, olive oil and salt. Let cool to room temperature.
Divide among 4 plates, sprinkle with chives and serve. |
Cream of Fiddlehead Soup
2 French shallots - finely chopped
1 tablespoon butter
1/4 c carrot - finely diced
1/4 c leeks - thinly sliced
1 1/2 c fiddleheads
2 qt chicken stock
salt and pepper
1 c heavy cream -- 35%
2 egg yolks
Simmer shallots in butter in a frying pan over medium heat
for about 10 min or until soft. Toss in carrots, leeks and
fiddleheads. Add stock, salt and pepper to taste and bring
to a boil. Simmer for 30 min. Mix cream and egg yolks in
blender. Pour into soup. Heat slowly. Do not boil. Boil
remaining fiddleheads uncovered in salted water for 10 min.
Drain. Serve in tureen. Sprinkle cooked fiddleheads on top
as garnish. |
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"November
comes
And November goes,
With the last red berries
And the first white snows.
With night coming early,
And dawn coming late,
And ice in the bucket
And frost by the gate.
The fires burn
And the kettles sing,
And earth sinks to rest
Until next spring."
- Elizabeth Coatsworth
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