Wild Edibles

Wild spring quiche with fiddleheads and ramps

This recipe is great with most wild spring greens. Try it with lambs quarters or nettles in place of or in combination with the fiddleheads.

1 pie crust- store bought or homemade
4 eggs
1 cup milk
1 tbs. butter
a few ramps, chopped, white and green parts
2 cups fiddlehead ferns
1 cup shredded cheddar cheese
salt and pepper to taste

Beat the eggs and stir in the milk, salt, pepper and half the cheese. Set aside.
Use your thumb to scrape off any orange scales from the fiddleheads. It is sometimes easiest to do this in a bowl of water, or under a running faucet. Trim the very end from the fiddleheads if browned. Put the fiddleheads is a small saucepan with water to cover. Bring to a boil, simmer for 2-3 minutes, until they are bright green and tender. Drain and set aside. Heat the butter in a small skillet and sauté the ramps for 2-3 minutes with a few pinches salt and pepper. Add the fiddleheads and sauté a few minutes more. Place the piecrust into a 9 or 10 inch pie plate and transfer the fiddlehead-ramp mixture to the crust, spreading the mixture evenly over the bottom. Pour the egg mixture over it and top with the remaining cheese. Bake at 350 degrees for 40 minutes. Let cool 10 minutes before serving. Serves 6-8.

Wild back yard salad

2 c. chopped spinach
4 c. baby dandelion greens
6 dandelion flowers
10-12 violet flowers
1 apple, shredded
½ c. toasted pecans

Wash the spinach and dandelion greens and dry in a salad spinner. Place in a large bowl and top with the apples and toasted pecans. Pull the yellow dandelion “petals” from their center, and sprinkle dandelion petals and violet flowers on top. Serve with a light vinaigrette dressing. Serves 4.