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Fish!

PS) I just re-read your post where you blanched them for two minutes. I seem to recall they needed longer than that...........like blanching corn on the cob or something, more like six minutes maybe. Hopefully smitty will chime in here. Doug

Thanks for the info, Doug. I think greens for sausage is a fair deal ! If we're lucky, I might also have some Morels. Nothing in my usual spots yet, but everything's a little late this year.

smitty will probably reply also, but I have done what you did: blanch, ice water bath, dry on paper towel, froze on cookie sheets, and vac sealed. To reheat them I thawed them in the fridge then yes, sauteed them in a bit of butter with seasoning salt and garlic. Never tried to cook from frozen, unless my memory is wrong on that. When I visit you, I will bring some smoked venison summer sausage and can help you enjoy a feed of those fiddleheads! 😉 Doug

Hey Smitty..how are you preserving your Fiddleheads ? In years past, I've always just eaten them fresh, but this spring I'm trying to freeze some for meals later in the year. I blanched them for exactly 2 minutes in boiling salted water, then plunged into an ice water bath for 5 minutes. I then laid them individually on a cookie sheet and then into the freezer for a few hours until they're frozen little pucks. From there into freezer bags (or vacuum pack). I assume to eat them from frozen ...just quickly steam without thawing so they don't get too mushy ? Or maybe just a quick saute in butter from frozen ? Or do you thaw first before cooking ? I did several batches this way, so fingers crossed. Like I said, have never frozen them before so just looking for any tips.

Sure do love spring foraging. Got three picks of fiddleheads in all told. Took my daughter out on May 4 to my best spot and we got over 6lbs. I went back there myself on the 6th and nailed it good across the road where I have permission and got just over 8 lb in an hours picking. I've shared my success with a couple of neighbours, the coordinator of the community garden I just joined and an employee of the local CTC who I recently met and we bartered for some chaga he had plus I'm going to give him some leeks too. I gave them all very specific instructions on how to clean and cook the fiddeheads and all the reports I got were delicious. Leeks are just starting to swell now so I've only been picking 5 to 10 daily beside the house for now, I figure in a week I'll be able to get a good pick in and then another week or so after that I'll get my heavy picking done just as the leaves start to turn yellow when they're at max size and easiest picking. I have permission up the road where they grow real heavy. Right now they are super tender and still mild tasting, I'm eating them like a green onion by dipping them in salt. They're a great spring tonic. First pic is the leeks just up on April 15, second pic is today's small harvest.

I am a resident of this lake, honestly I don’t want to give away any of my good spots, but all I will say is this lake is pretty decent when it comes to bass fishing. If you are just going up for a few days with your family and want to show your kids how to catch fish please let me know and I will give you a lot more information and some great spots to check out. I have been fishing this lake since I was a little kid.

Do you know if there's mucky in that lake? lol