Leaf
Main Menu
Home
BLOG
The News
Streaming News
Native View TV
YouTube Videos
Tribal Sites VT
Tribal News VT
VCNAA Commission
VCNAA Members
Lake Champlain
Heritage
Arts / Crafts
Environment
VT GOV Sites
Contact Us
Links
Search
Translate the Entire Web Site


Abenaki Language
Online Dictionary of The Western Abenaki Language and Radio.
Alliance for Abenaki Basketmakers
The Story and Membership Application Form
'Moccasin Tracks' Community Radio
Moccasin Tracks  Deborah Reger Alt Saturdays 7:30pm - 10pm
Radio Free Vermont!
Youth in Transition
Anywhere In Vermont 211 can Help
 Vermont 211 , United Ways of Vermont
If you are in a Crisis
    A 24-hour, toll-free suicide prevention service
Green Mountain Care
Administrator

Design
Lavinya
Leaf Home arrow Environment arrow Environment arrow For Fiddlehead delicacy, choose carefully or risk illness
For Fiddlehead delicacy, choose carefully or risk illness
Written by Administrator   
Monday, 09 May 2011

For Fiddlehead delicacy, choose carefully or risk illness
May. 8, 2011
Written by Joel Banner Baird

Amound of bright green ostrich fern fiddleheads, popular with localvores, greeted customers this week at City Market in Burlington.

Other ferns have fiddleheads as they unfold in the spring — many of them in residential gardens. But they have a tubular stalk and typically are covered in a fine, thin fuzz.

Why bother with the difference? If you eat the wrong variety of fiddlehead, you could end up with severe stomach discomfort.

Once, the tightly curled shoots of the ostrich fern were a spring treat eaten by primarily rural folk hungry for something fresh and green after the long winter. Then, the localvore craze swept through Vermont, and fiddleheads were in demand. The seasonal delicacy is featured on restaurant menus and commands $10 a pound or more in urban markets.

One result of the exploding demand is widespread, heavy cutting of the fern shoots. That has botanists and land managers worried that over-harvesting could deplete what once seemed an endless supply of fiddleheads — particularly in easily accessible, populated areas such as the Winooski floodplain in Chittenden County. Fiddleheads on display in the grocery aisle definitely are edible, said Mary Manghis, City Market's produce buyer. A sure sign: Before cleaning, the heads are sheathed in a thin, papery membrane, she said.

Another key to identification is the ostrich fern's pronounced, concave, celery-like stalk. It's smooth, too: no fuzz.

A final tip: Although the ostrich fern (Matteuccia struthiopteris) fiddlehead is considered nontoxic by the U.S. Centers for Disease Control and Prevention, the agency — and Manghis — recommend steaming or boiling raw heads to kill resident bacteria that can induce nausea.

Then saute away.

http://www.burlingtonfreepress.com/article/20110508/GREEN01/105080306/For-Fiddlehead-delicacy-choose-carefully-risk-illness?odyssey=tab|topnews|text|FRONTPAGE
 
< Prev   Next >
Make this a favorite RSS
Super Bookmark It !
Share this Page
 
Search this Site
Who's Online
We have 28 guests online
 How do I get my company on this website
Transformative Counseling Services, LLC
W'Abenaki Stylez
W'Abenaki Stylez
Basketmakers Alliance
The Story and Membership Application Form
Juice Plus+®
Western Abenaki Baskets
Western Abenaki Baskets .com
ADMINISTRATIVE SERVICES
 MEDICAL AND MENTAL HEALTH TRANSCRIPTION SERVICES
LAUGHING COUPLE
Native American Storytelling
Morningstar Studio
Micnaki Trading Post
Rhonda Besaw.com
Traditional and contemporary beadwork
VT Speciality Foods
 VT Speciality Foods
The Bad Black Dog
The Bad Black Dog Online Store
Website Managed by "The Doctor"   Beautiful template designed by Lavinya  Template Valid w3c XHTML 1.0