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| Spring Cuisine: Fiddlehead Ferns, Ramps and Rhubarb on eightWest WOOD TV8 |
Now is the time to swing into D&W Fresh Market to pick up those fleeting spring delicacies: Fiddlehead Ferns, Ramps and Rhubarb. This fresh new growth is packed nutrition, like Vitamins A & C, calcium and antioxidants. Plus they taste great and look sexy. Enough said?
Check out these healthy beauties on my eightWest segment with Terri and Rachael, by clicking play on the video below.
Preparation:
Add rice, lemon juice and sea salt to vegetable broth and bring to a rapid boil. Reduce heat to low and cook rice for 10 minutes or until all of the liquid is absorbed. Cover the rice, remove from heat and let stand for 10 minutes. Prepare the fiddleheads by washing and trimming off the end of the stem. Prepare the ramps by cutting off the white bulb and chopping. Coarse chop the greens separately. In a sauté pan heat olive oil then toast the cumin seeds. Next, toss in ramp bulbs and the fiddleheads for 3 minutes and sauté until tender then add the ramp leaves and cashews until leaves wilt. Combine the rice with the spring vegetable sauté in a serving dish. Garnish with chopped mint and lemon wedges.
If you’ve never given these plants a try, forge new possibilities in your culinary repertoire by giving my simple recipes a try:
Rhubarb Crisp
(v/gf)
makes 6 servings
2 C Rhubarb, chopped
3/4 C Brown sugar, firmly packed
1/2 C Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 C Quick oats
2 T Ginger root, grated
1/4 C Smart Balance, softened
Preparation:
Preheat oven to 375 degrees.
Coat the bottom of a glass pie dish with 1 t of Smart Balance. Place the chopped rhubarb in the bottom of the pie dish. Hand mix the rest of the ingredients and then sprinkle over the rhubarb. Bake for 30 minutes or until rhubarb is tender and the topping is golden brown.
Preheat oven to 375 degrees.
Coat the bottom of a glass pie dish with 1 t of Smart Balance. Place the chopped rhubarb in the bottom of the pie dish. Hand mix the rest of the ingredients and then sprinkle over the rhubarb. Bake for 30 minutes or until rhubarb is tender and the topping is golden brown.
Lemon Herb Spring Vegetable Sauté
(v/gf)
makes 4-6 servings
2 C Rice, long grain basmati
Juice of one lemon
1/2 t Sea salt
32 oz Vegetable broth
1 T Extra Virgin Olive Oil
1 t Cumin seeds
1/2 C Fiddlehead ferns, blanched
12 Ramps/wild leeks, separating the white bulb from the green leaves
1/2 C Cashews
1/4 C Mint leaves, fresh and chopped
6 Lemon wedges for garnish
Preparation:
Add rice, lemon juice and sea salt to vegetable broth and bring to a rapid boil. Reduce heat to low and cook rice for 10 minutes or until all of the liquid is absorbed. Cover the rice, remove from heat and let stand for 10 minutes. Prepare the fiddleheads by washing and trimming off the end of the stem. Prepare the ramps by cutting off the white bulb and chopping. Coarse chop the greens separately. In a sauté pan heat olive oil then toast the cumin seeds. Next, toss in ramp bulbs and the fiddleheads for 3 minutes and sauté until tender then add the ramp leaves and cashews until leaves wilt. Combine the rice with the spring vegetable sauté in a serving dish. Garnish with chopped mint and lemon wedges.
Ingredients available at D&W Fresh Market.
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| Fiddlehead Ferns |
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