Fiddlehead season is short, try to make the most our of it. Now that you have collected all those fiddleheads you might want to find more ways to eat them. Sautéing in butter is great, but eating that day after day will give you a tummy ache. To preserve you fiddleheads for later use you …
Cast Iron Onion Bread
Cast Iron Onion Bread Begin by heating a cast iron skillet in the oven to 375 degrees Whisk together the dry ingredients: 1 2/3 cups a.p. flour 2Tbs sugar 1tsp baking powder 1/2tsp baking soda 1/2tsp salt 3Tbs onion seed ¼ cups chopped fresh or 2Tbs dried scallions Mix wet ingredients: 1 lg egg 1 …
Nancy Warner 