From the Spring Foraging Cookbook: Ostrich Fern… and maybe Bracken
For generations, Europeans and Americans alike (plus Canadians, Chinese, etc.) enjoyed The Bracken Fern as one of spring’s first edible plants. These were called Fiddleheads because when they are harvested, the fern has not yet matured and unfurled – they resemble the scroll above the tuning pegs on a violin.
Read more:
https://judsoncarroll.substack.com/p/from-the-spring-foraging-cookbook-a45
Fish on Fridays: Oysters
Do you remember the dance Snoopy would do when Charlie Brown brought him his dinner? That is how I react to the opening day of oyster season in NC!
Read more:
https://judsoncarroll.substack.com/p/fish-on-fridays-oysters
From The Omnivore's Guide to Home Cooking: Boiled, Poached and Shirred Eggs
https://judsoncarroll.substack.com/p/from-the-omnivores-guide-to-home-4c7
Show 313: Arnoglossum and Aruncus
We discuss Pale Plantain and Goat’s Beard. Goat’s beard is an especially useful herb and also a great wild edible.
https://judsoncarroll.substack.com/p/show-313-arnoglossum-and-aruncus
