Monthly Archives: April 2012

Fiddlehead Quiche

Before making any recipe with fiddleheads, first clean and parboil them. If necessary, cut off any brown from the ends of the fiddlehead (this should not be a problem if they are freshly foraged!). Remove any excess fern-matter (yes, that is a scientific term) from the sides of the fiddleheads. Bring a pot of water to a rapid boil. Throw cleaned fiddleheads in the water for 30 seconds. Drain in colander and run cold water over the fiddleheads.

Fiddlehead Quiche
Serves 6. Takes about 1 1/2 hrs. or 45 minutes if you ditch the crust (in other words, make a frittata)

1 pie shell
4 Tbs butter
2 cups fiddleheads (cleaned and parboiled)
1 onion (thinly sliced)
6 eggs
2 cups gruyere, cheddar of other sharp cheese
2 cups half and half
6 strips of bacon
Salt, pepper, herbs, garlic, to taste

Preheat the oven to 425. Use a fork to prick holes in the pie crust. Weigh down the crust so it does not rise during baking. Bake crust for 10-12 minutes. Turn oven down to 325.

Cook bacon in skillet over medium heat. Remove bacon. Sautee onion and garlic in bacon fat

Line pie crust with bacon.

Beat the eggs, 1/2 & 1/2, onions, fiddleheads and cheese together. Pour mixture into pie shell over bacon (mixture should come right to the top of the crust).

Bake at 325 for 30 minutes or until you can stick a knife in the middle and it comes out clean.

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Peacemeal Farm in Dixmont Keeps it Sweet & Simple with Spring Parsnips…

Need a simple side dish? When we asked Peacemeal Farm the best way to prepare their sweet, spring parsnips. They responded:

“This simple recipe is especially suited to the spring dug parsnips, which are far superior in flavor and sweetness to those dug in the fall…peel, slice and saute in butter.” -Marcia and Mark, Peacemeal Farm

Sweet and simple.

Find Peacemeal’s parsnips here for $2.99/# (price may vary):

Orono, Belfast, Camden and Waterville Farmers’ Markets.

OR

On-farm Stand Hours: Thursdays 2 pm to 6 pm, June thru October

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Smoked Trout Hash (or how to use up those storage potatoes and onions)

A breakfast to keep you going until lunch.

Description: Smoked trout hash with a sunny side up egg, english muffins with chèvre and sriracha and a side of sauerkraut

Serves 2

Ingredients:

2 potatoes-diced (Groundwork Farm, Kennebunk Market)

4 kale leaves or 2 generous handfuls of baby kale (or other early green)

1 onion (Grassland Farm, Skowhegan Market)

3 eggs (One Drop Farm, Skowhegan Market)

4 Tbs. butter

6 oz. smoked trout (skinned and shredded) (Ducktrap)

2 Tbs. heavy cream or milk (Goranson Farm, Portland, Damariscotta and Bath Markets)

3 oz. chèvre (Appleton Creamery, Bath, Belfast, Camden, Damariscotta, Orono & Rockland Markets)

2 side servings of sauerkraut (Thirty Acre Farm, Portland Market)

Garlic (storage- Groundwork Farm, Kennebunk Market), salt, pepper and herbs to taste

2 English muffins (homemade)

Sriracha- to taste (China!!!)

1. Heat butter in a cast iron skillet over medium to high heat. Add potatoes; cook, flipping potatoes as needed, until lightly browned… about 10 minutes.

2. Chop and add onions to skillet. Cook, stirring occasionally, until onions soften, about 10 minutes.

3. Beat 1 egg, heavy cream, 2 oz. of chevre and garlic in a bowl until mixed. Reduce heat of skillet and add mixture, stirring rapidly.  Once mixture is added in, increase heat back to medium-high. Add shredded smoked trout at this time.

4. Flip hash every couple of minutes. Cook for an additional 10-12 minutes or until potatoes are cooked through.

5.  Reduce heat to medium-low. Add kale and stir in as necessary. This is a good time to crack those eggs and fry them in a separate frying pan. Pop those english muffins into the toaster at this time, as well.

4. Divide hash, eggs and english muffins between 2 plates. Add chèvre and sriracha to english muffins. Spoon a healthy serving of sauerkraut or kimchi on the side.

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Hello world!

And thus the journey begins…

As I travel to farmers’ markets in Maine I’ll be documenting meals prepared with ingredients procured. My hope is that you will send along your favorite seasonal recipes, as well (please email colleen@mffm.org).

Please feel free to share this blog with your friends, family and customers (whether farmers’ market, CSA or other).

Cheers!

Colleen Hanlon-Smith
Executive Director
Maine Federation of Farmers’ Markets

 

 

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