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Fiddlehead ferns are one of those things I’d never heard of until I moved to New England. Every Spring, for a few weeks, you can find fresh fiddleheads in the grocery store. Up here I think it’s the ostrich fern that’s most commonly used. Anyway, they are good. I’m no expert, but they are really easy to prepare. Just snip the ends off if they’ve turned brown. Then you can steam, saute, or do whatever you like. I always just steam them and sprinkle with soy sauce, lemon juice and sesame seeds.

The leafy part in the middle soaks up the juice really nicely.

My CSA starts next week, so hopefully I’ll have more fresh produce to post about.

Well, if there are any of you still out there, I thought I would report to you why I’ve been so absent. That’s right, I’m pregnant again. The last 6-8 weeks have been pretty rough; I didn’t feel like eating, much less cooking, so I’ve been surviving on take-out and frozen food. Remember that I also have a toddler and a part-time job, so blogging just ended up taking the back burner.

I’m slowly starting to come around, though, and once the farmer’s markets and CSAs start I’m hopeful that I’ll feel more inspired. So sorry to have dropped off the face of the earth with no explanation. I’m back, just a little more slowly than before.