Flavor of the Week: Fiddleheads

Happy Friday everyone! With May now more than half over, I only have 5 1/2 more weeks until summer vacation!!!

WOO HOO! Oh the perks of being an educator. ūüôā

Alright, onto this week’s flavor of the week!

flavor

On Mother’s Day, Nolan’s step dad made fiddleheads.

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Now, I am by no stretch of the imagination a picky eater and I have tried/cooked many diverse foods, however I had never even HEARD of fiddleheads until last Sunday. How is that possible?!

After dinner, I came home and googled them to see what the hell I just ate and here is what I learned.

Fiddlehead Greens are fern like plants.

They grow on the banks of rivers and are harvested in the early spring and consumed as a vegetable. They apparently grow throughout the New England area which shocked me since I have never seen them before.

They are most popular in French and Asian diets.

They are a great source of  fiber and iron as well as omega-3 and omega-6 fatty acids.

For more information about these curly cues, read this article.

They basically taste like a cross between asparagus and green beans. They had a little crunch to them, but their texture reminded me of asparagus. They are apparently best eaten steamed and are actually can be dangerous to consume raw or under cooked. I personally have never seen them in stores but I am told they can be expensive because they are wild harvested, AND they are only available 2-3 weeks a year!

Mackinaw peach anyone?

Sorry, Seinfeld tangent.

After doing some  research, I discovered that they are a pretty versatile ingredient.

and then we remembered something…..

We visited the Fiddlehead brewery on our trip to Vermont this winter! Small world.

Question of the Day:

What has been your favorite flavor of the week?

What do you have planned this weekend?

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WIAW Berry Berry Good

Thanks to my recent trip to the produce place, this week’s What I Ate Wednesday is full of fresh fruits and veggies!

***Before I get to the food, just a quick reminder that today is the LAST day to enter my Gluten Free Tasterie Box giveaway!

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Good luck everyone! I will be selecting a winner tomorrow, 3/28.

What I Ate Wednesday GOES GREEN

BREAKFAST:


Raspberry Chobani with blueberries and strawberries.

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Adding fruit makes yogurt much more of a “meal” food in my opinion. It fits perfectly in my soup mug. ūüôā

SNACK #1

Raisins and sunflower seeds. Salty and sweet!

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LUNCH:

I totally stole this idea from Andrea!

Salad in a jar!

IMAG5127I have seen people add dressing to the bottom of their salad bowls when prepping lunch, however when I attempted, everything got too soggy.¬†The bottom of the jar is smaller than a bowl so there’s less salad touching it which = less sog. I put the peppers and carrots closest to the dressing in an effort to soften them up!¬†

I prepped this the night before and the next day at lunch I just poured it into a bowl and a perfect salad emerged.

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                                        I loved that all the toppings stayed at the top! I hate when they all sink to the bottom.


SNACK:

A rainbow snack platter with yellow and red peppers, cucumbers, and carrots and 1 serving of Sabra hummus. Oh, and some blueberries. ūüôā

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DINNER:

For dinner I made my favorite meal, breakfast for dinner! I don’t know why I don’t do this more often.

IMAG5123I’ll admit, tonight’s dinner had¬†ulterior motives. I had a Tasterie product to test out, Surprisingly Vegan waffle/pancake mix.

IMAG5125To be honest, they were…surprisingly vegan! They certainly didn’t have the same texture and flavor of Aunt Jemima, but with some added fruit they were a decent substitute! The batter was a bit thick so it took a few practice pancakes to get the correct batter-fruit-pan ratio.

Something else that made them so good was this spicy maple syrup we got in Vermont.

IMAG5126This stuff is seriously spicy! We are trying to come up with some creative ways to utilize his as an ingredient but all that comes to mind is chicken and waffles. First we need to buy a waffle maker!

Overall it was a good day of eats! I am so siked to finally have some decent fruit flavors to incorporate into my cooking. Spring and Summer produce just cannot come fast enough! 

Question of the Day:

If you were making a snack platter like mine, what would you fill it with??