Spring Food
The wild that surrounds us in the Pacific Northwest abounds with the luscious victuals from Mother Nature; learn to harness these and you will never go hungry.
Spring has sprung into our corner of Oregon. Out of the returning youthful tendrils curl the intricate, spiraling fronds of a fern. Delicate and green, still round and unfurled top of the plant (the fiddlehead) presents itself as a juicy morsel for humans and deer alike. Osmundastrum cinnamomeum or cinnamon fern for the layman, can be found along marshy banks and lowlands of rivers on the Oregon Coast and creates perfect heads for curry.
Fiddlehead Curry:
Heat in a large stew pot: ¾ cup of ghee, chopped onions, garlic and cubed potatoes. Steam about three cups whole fiddleheads with one cup water and one cup coconut milk and add to the ghee mixture along with nutmeg, tumeric, coriander, red pepper and cumin. Chop desired vegetables and add to the liquid. Cook until tender and add the ferns. Serve with warm naan and chai tea.Certain to fill the body and soul, this is one meal that will strengthen the immune system and leave you remembering why we need nature.
