This Is How We Freeze Fiddleheads For Long Term Storage
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- čas přidán 2. 06. 2023
- We Eat This Springtime Delicacy All Year Long! Fiddleheads from Ostrich ferns are a foragable springtime delicacy. We like to have a stash of these on hand at all times, so we freeze fiddleheads to preserve them for long term storage.
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I have never tried fiddleheads but I want to learn to forage for them and mushrooms, leeks, etc., and now you have taught me how to preserve them. Thank you so very much.
We have lots of foraging and preserving videos for you to enjoy. Thanks for joining us!
Ok. I'm ready for a plate of that. 😃
It will be ready for you
I hadn't considered blanching and freezing them. That's a great, simple long term storage tip. Thanks for sharing it.
I haven't try fiddleheads before, ill have to go out and find some to try. Thanks for the great information and video
I add honey to my Brussels sprouts and bake them, I wonder if fiddleheads would taste good like this? I haven’t had the luxury of tasting fiddleheads since I live in North Georgia and I’m not sure I knew they even existed before this video lol Super glad CZcams added you to my list of recommended videos. I already adore you! ❤ New Sub Here for sure.
Looks good, never tried fiddleheads, take care and stay safe
They are tasty!
Wonderful, I've never tried Fiddleheads but they sound delicious. My concern always being that I pick the right ones!
Mushroom like texture.
You explained that perfectly! Exactly how we freeze our vegies and fruits too! Another great video!
Thanks!
Those look good. I have ferns but no idea what they are
oh, great tip! I do the same for frozen blueberries
The best!
I never knew this! Thanks for posting ❤
Tasty little things!
Ooooo I love fresh fiddleheads.
Koreans usually dry the vegetable and later use them in a tasty spicy beef soup or rehydrate them, sauté in oil with garlic onions soysauce sugar chili 🌶 & come to think of it you could also use it in vegetarian dumpling fillings instead of mushrooms, it has the same texture. I like it dried then rehydrated cause it makes them more chewy meaty-like and flavorful.
what we do is once we pick them, take them home, fill a tote full of water and soak them for 2 to 3 days, change the water daily, then drain the water and take them to the stream, we have a wire mesh bucket we then put some in, we swish them in the stream water, it cleans them super clean, then once they are all cleaned back home to blanch and freeze, we double bag in number 10 sized bags them, will help last past a year easily
I do the same thing but I blanch twice. I find there is still plenty of toxins left after the first time. But it's only for like a minute the second time. I freeze them in 1lb portion because We eat a lot and we know we're always hungry lol
Nice demonstration. My boss from a long time ago with gather fiddleheads and ship them from Washington State to her parents in central California. A real treat.
They are a very tasty spring time treat. Especially with leeks/ramps.
In the far east they sauteed with garlic chilli shrimp paste. Normally cooked in a two handful. Eaten with the rice. Or cook in milky coconut broth.. or they make a mixed salad.out of it. ❤❤🎉🎉🎉
Sounds great!
They're so good, I have not had them in 20 years or more. I wish I could find them growing around here, but I'm not sure they grow in my part of Florida.
No, they don’t grow that far south, looks like you will need to book a trip north next spring!
So how long do you cook for after freezing
Your food total weight must be climbing already.
It definitely is!