Jennifer’s Market Basket: Fiddlehead Ferns

Oh the culinary joys of spring! Along with foraged mushrooms and tender salad greens come fiddlehead ferns. We found some at the Farmer’s Market last Saturday and I scooped up about a quarter pound, plus eight  plump, freshly foraged morel mushrooms. Last night I made a simple soup using two tablespoons of white miso, the rinsed…

Susan’s Market Basket: Fiddlehead Ferns

I knew there was something stranger looking than Kohlrabi–Fiddlehead Ferns! According to Wikipedia, fiddlehead ferns are the furled fronds of a young fern and are harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (a leaf). And, according to the farmer at the Farmer’s Market, they can only be…

Jennifer’s Market Basket: Saffron

There wasn’t any springtime produce for sale yet at the Eagle Farmer’s Market when Susan and I shopped after a recent Saturday morning workout. I’d been hankering all week for fresh greens and I was secretly bummed as we nodded appreciatively at the handiwork of several artists and craftsmen on display in many of the…

Jennifer’s Market Basket: Green Garlic

Shopping among the many vendors at the Capitol City Farmer’s Market recently I discovered a new spring flavor: green garlic. Looking like a fat scallion, green garlic is a young garlic plant that has been removed from the ground as the farmer thins out his rows, making room for the maturing plants that remain in…