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"fiddleheads" news and stories

Fiddleheads and Kiwi Wine: The Portland Press Herald in 60 Seconds

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by Naomi Shulman, Posted May 10th 2010 @ 12:00PM

Photo: Slightlynorth, Flickr

Fiddleheads are the "Maine Ingredient" of the hour.
New Zealand sauvignon blanc is both hated and loved for the same reason: "...the grassy flavor often called 'cat pee.' "
This Portland doctor knows why his patients get sick (or don't): "It's the diet, man."
But back to fiddleheads -- here are some great recipes to fiddle with.

Filed under: Newspapers, In 60 Seconds

In Season: Fiddlehead Ferns - Tip of the Day

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by Adeena Sussman, Posted Mar 26th 2010 @ 9:00AM

If you're at a farm-to-table restaurant or farmer's market these days, you may see a curious item of produce on offer: fiddlehead ferns. Here's the scoop on these curly green delicacies.

Filed under: Tip of the Day

Spring Veggies ID Quiz

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by Slashfood Editor, Posted Sep 1st 2009 @ 1:34PM

Can you identify spring vegetables? Take this spring vegetable identification quiz on Slashfood to find out.

Spring Veggies ID Quiz

This spicy, nutty green is also known as

Filed under: Quizzes, Ingredients

Parsnips, Lobster and Fiddleheads - The Portland Press Herald in 60 Seconds

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by Monika Bartyzel, Posted Jun 5th 2009 @ 12:00PM

Grace is simply stunning: Portland, Maine's newest restaurant pulled off an epic historic renovation to turn Chestnut Street United Methodist Church into an impressive dining experience (at right).
Don't pass on the parsnips. They offer a "sweet, caramel-y flavor" that makes them ripe for roasting.
The old-school Chateau Brane-Cantenac is enjoying a quality upswing with notable new wines.
Battle Lobster: Steve Corry will represent Maine in an "Iron Chef"-like charity event.
No locale is safe from fiddlehead fever: Portland jumps on the bandwagon with a recipe for a tasty sauté with sugar snaps and baby carrots.
California's producing bottles of sauvignon blanc that offer surprising softness.
A recipe for tasty but fattening Congo Squares.
A rundown of local events.

Filed under: In Sixty Seconds

From Ramps to Jellified Matcha - The Globe and Mail in 60 Seconds

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by Monika Bartyzel, Posted May 29th 2009 @ 12:00PM

Foods like fiddlehead ferns and ramps may be farmers market favorites, but too much foraging carries a big environmental price tag.
Japadog is a Vancouver street food experience created to transcend the city's strict street vendor laws.
Some suggestions for making a charcuterie platter for home entertainment.
Globe wine expert Beppi Crosariol hunts down trendy bottles of wine for the younger generation.
Don't soil the soil: That stuff in the garden is a lot more than just dirt. According to one gardener, it's "the critical backbone of the garden."
A look at Romelia, a richly flavored mixed-rind goat's milk cheese.
Poached eggs, stir-fried shrimp and cheese are even better when paired with asparagus.
Mark Bittman's Flexitarian diet encourages folks to avoid animal products, processed foods and simple carbs before 6 p.m.
How to make a Thai Rye, a tasty cocktail that won even Jean-Georges' stamp of approval.
Raw seal heart is a traditional Inuit food -- and is also known as "the caviar of the north."
Take matcha out of the tea cup with a recipe for Strawberries with Jellilfied Matcha.