May and the Fiddleheads have arrived!
Fiddleheads: A New England Delicacy!
Not a moment too soon, the fiddlehead ferns (or just fiddleheads if you prefer) have arrived and I’ve already cooked up a big batch! My sister-in-law has her secret patch by the river all staked out for us, and she has promised more, if I cook them, and indeed I will. Last night’s dish was prepared with a little garlic and a bunch of luscious ramps, which are wild leeks and an enticing early spring green. These are my favorite. Mix the two together, and there is nothing better, especially for sun-deprived northerners who need some fresh green in their diets just about now.
My Uncle Leonard used to forage many things from the forest, a variety of mushrooms, butternuts, ramps, Indian cucumbers, groundnuts, all kinds of delicacies. But he loved the fiddleheads best, perhaps because they were the first harvest of the year. Many of our guests, especially those who are not from New England, have never even heard of fiddleheads. Once they try them, with their delicious asparagus taste and texture, they become fans. I’ve had guest write to me and tell me that since they tried them at Readmore, they now see them everywhere. Of course, they were always there, but now they are on their radar.
As my fiddleheads were soaking, and the rain drizzled outside, the mail arrived and quite by surprise I received a package from Yankee Magazine. Imagine how delighted I was to find that Readmore has been named one of the Best of New England lodging establishments (only six in Vermont, and 40 New England wide) and the editors’ choice for May/june for the “Best B&B for Readers.” They sent a lovely plaque which I’m planning to have framed. I have daffodils and violets and any number of other spring bulbs dancing about. The weeping cherry is blooming, grass actually needs to be cut, and my chives are already giving me great bounty. Spring in Vermont is good! P.S. for the recipe for fiddleheads, and explanation of what they are exactly, click HERE.