Vermont Localvore Recipes

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Baked Fiddleheads

1 pound fiddleheads 3 tablespoons butter 3 tablespoons flour 1 cup chicken stock 1/2 cup cream 2 egg yolks 2 tablespoons Parmesan cheese 1/2 cup breadcrumbs
Category Wild Edibles	Visitor Rating (1)

Dandelion Greens

1/2 pound dandelion greens1/4 cup chopped onion1 clove garlic, minced1/2 whole small dried hot chile pepper, seeds removed, crushed1/8 cup cooking oilsalt and pepperParmesan cheese
Category Wild Edibles	Visitor Rating (0)

Fiddlehead and Ham Casserole

4 t. Butter4 t. Flour2 c. Milk1/2 t. Salt1 T. Chopped parsley1 t. Chopped chives1 1/2 c. Ham -- diced and cooked3 c. Fiddlehead ferns -- cookedButtered crumbs
Category Wild Edibles	Visitor Rating (0)

Fiddlehead Fern Soup

4 cups fiddleheads -- fresh & cleaned 2 tablespoons unsalted butter 1 small onion -- minced 2 cups chicken or vegetable stock 2 cups milk or cream salt and pepper -- to taste
Category Wild Edibles	Visitor Rating (0)

Fiddlehead Flan

1 medium shallot, peeled 1 pound cleaned fiddleheads 2 cup chicken stock 3 large eggs 1/2 cup light cream 1/4 teaspoon salt 1/2 teaspoon Aromat seasoning
Category Wild Edibles	Visitor Rating (0)

Fiddlehead Souffle

3 tablespoons butter 3 tablespoons flour 2 cups milk 1/2 teaspoon salt 1/4 teaspoon white pepper 5 eggs 1 cup Swiss cheese, grated 1 cup cheddar cheese, grated 2 cups fiddleheads, cooked and chopped 1/4 teaspoon cream of tartar 1 ounce butter 1 ounce flour
Category Wild Edibles	Visitor Rating (0)

Fiddleheads with Garlic Sauce

1 pound fresh fiddleheads 1/4 cup butter 6 garlic cloves, finely chopped 2 dry shallots, finely chopped 1 tablespoon soy sauce 1 teaspoon sugar 3 tablespoons white wine
Category Wild Edibles	Visitor Rating (0)

Potato Soup with Fiddleheads and Garlic Croutons

the soup: 3 medium potatoes, peeled, and cut into 1/2-inch cubes 3 cup chicken broth 1/4 cup heavy cream to taste salt and pepper the garnish: 2 tablespoons olive oil 2 garlic cloves, peeled and minced 6 thick slices of Italian bread, cut into 1/4-inch cubes 3/4 cup fiddleheads, trimmed and cleaned, blanched until tender 4 tablespoons shaved parmesan cheese
Category Wild Edibles	Visitor Rating (0)

Roland�s Place�s LedgEnd Farm�s Venison

Pie Dough: 3-1/2 cups all-purpose flour1/2 cup water1 cup butter1 tsp salt Mix all ingredients. Let rest 20 minutes. Roll 2/3 dough in mini-pie molds. Venison Mix:1-1/2 lbs ground LedgEnd Farm�s Fallow venison, Middlebury, VT1 carrot1 leek2 shallots1/2 stalk celery8 oz shitake mushrooms1/4 cup tomato pasteCognacJuniper berry, thyme, salt, and pepper1/4 cup red currant jelly1 cup burgundy...
Category Wild Edibles	Visitor Rating (0)

Sauteed Fiddleheads with Fresh Herbs

2 T. Olive oil3/4 c. Onions, chopped2 t. Garlic, minced1/2 c. Carrots, julienned1/2 t. Salt1 t. Cilantro, chopped1 t. Basil, chopped2 c. Fiddleheads, trimmed
Category Wild Edibles	Visitor Rating (0)

Localvore News

There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org