Vermont has many programs in place that promote and protect our agriculture and support "green" practices on many levels.
Vermont's "Fresh Network" partners local farmers and food producers with restaurants and inns in the Green...
A truly luscious Vermont classic, with fiddleheads foraged from our Northern woods
When we find the fiddleheads, we know that spring is here! If you are also lucky enough to find some local mushrooms at your farm stand or co-op, even better!
But they can be a little tricky. Fiddlehead ferns need to be scrubbed, rinsed well, and blanched before cooking or they will be bitter. Once prepared, melt the butter and add the olive oil and, tasting often, do a quick saute for best results. After five minutes, add the mushrooms and continue cooking.
Once they are to your liking, sprinkle with salt and pepper and nutmeg and add the lemon juice to taste.
Serve with poached eggs and enjoy this seasonal classic.