Lin wrote on Tue, 25 May 2010 13:09:48 -0700:

>> For those of us you like asparagus and peas, there is a
>> similar vegetable that is available for only a short time in the
>> spring.... fiddleheads. There is very little waste. You
>> just scrap off that little bit of brown beard around the
>> sides and soak them in salt water for a while, then boil
>> them. They are quite tasty.

> It's probably been a month or so, but I found fiddleheads at
> Whole Foods. At $16.99/lb. I had to wonder if they are worth
> it -- and how many it takes to be a serving. I'd rather get
> chanterelles at that price (which is what they average at WF).
> Not too long after that, we were staying in Los Gatos and I
> was doing one of my usual photo safaris. Came across some
> gorgeous ferns on the grounds and thought about those fiddleheads. Are
> all ferns edible?

> http://i47.tinypic.com/b6xzf4.jpg

>>> Another food that I like with a large amount of wastage is
>>> trout where the skin, head and tail have to be removed. I
>>> don't trust any fish seller displaying trout filets ("for
>>> your convenience" or so you can't see the eyes.)

> I love whole trout, too. Albertsons butcher block used to sell
> a golden trout (most likely farmed) that had a lot of meat on them.
> It's been a while since I've seen one of those pretty
> fish in any store.

>> Around here we can buy whole small trout, but the larger ones
>> are usually filleted because they can split them down the
>> middle and sell one side or one end. I often buy trout
>> fillets.

> When I don't feel like messing with bones (my one complaint of
> trout) I'll get fillets if the price is right.

I think I mentioned that the trout I buy is deboned tho' head, skin and
tail are still on.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not