Fiddleheads, Wild Leeks, Serving Dish

Well it seems here in Western Massachusetts that the fiddleheads and ramps (wild leeks) are up before the asparagus in my garden.  Yesterday I took a much needed break from glazing, firing kilns and all the preparations for the Asparagus Valley Pottery Trail.  Terri and I went to a very special, hard to get to place along the Green River.  We traversed little brooks, balanced carefully over fallen tree bridges, ducked under brambles, and got stuck with thorns.  We came home with three deer ticks on our bodies, lots of scratches, and over three pounds of fiddleheads*, and a bunch of wild leeks!  It was an adventure, which was well worth it!   

A dinner of shrimp and pasta was made with a hearty serving of fiddleheads sautéed in olive oil and wild leeks!

Yes… this serving dish is available on the Pottery Trail!

*Please note when picking wild edibles to not over-pick!  Three heads are the MOST that should be picked from one plant.  Wild leeks grow in patches, the MOST that should be picked is 5% of a patch. They are bulbs and do not grow back!

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