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Fighting to keep their syrup out of the hands of the powerful Quebec maple syrup monopoly, producers sneak out barrels by night as they deal in the black market.  Meanwhile, the provincial police and sheriffs have raided sugar shacks and seized barrels of maple syrup. The federation’s goal: enforcing a supply management system that controls the sale and proceeds of maple syrup in Quebec. See more at:

                                 It's Fiddlehead Picking Time

I was out in the woods over the weekend to check on the status of this year’s fiddlehead fern growth. With the late winter snow melt this year, it was two weeks later for my annual foraging trip. The fiddleheads were emerging this weekend from the area that I pick from.  It was a good pick so if you’re from Southern NE, the time has arrived. I offer you my no longer top secret recipe for canning the fiddleheads. The only thing that is still a secret is where I go picking.

This is a re-post from last year.

If you have never tried canning them before and want to give it a try, head out to the store and buy a case of canning jars for fewer than eight dollars. You will also need a good set of tongs to remove the jars from the boiling water pot during the water bath canning method. If you like it, there are more things you can purchase later to make the job easier.  
                      
                                                      Canning Fiddlehead Ferns


Ingredients: 

1/2 tablespoon dill seed
1/2 teaspoon celery seed
1/4 teaspoon turmeric
1/2 teaspoon cardamom powder
1/2 teaspoon Chinese Five spice
1/2 tablespoon black mustard seed
1/2 tablespoons pickling salt
1 tablespoons pickling spice
1/2 tablespoon juniper berries
3  lbs. washed fiddlehead ferns
7cups cider vinegar
3 sliced red onions 

 
Preparation:

Fiddleheads should be washed and rinsed in ice cold water at least three times to remove any brown casings that grow on the outside of the fern.

 Sterilize and prepare the canning jars.  

In a large nonreactive kettle, bring the vinegar and spices to a boil. Reduce heat to medium low and continue simmering for 10 minutes and stir frequently. Add the fiddleheads and onions into brine, let sit for one minute.

Remove pot from heat and with a slotted spoon, pack the fiddleheads and onions into prepared canning jars. When jars are filled, cover ferns with the pickling liquid, leaving about 1/4-inch headspace. Cover with lids and place the jars back in boiling water to complete the 10 min. water bath.

 Makes about 10 half pints. Age 3 months before serving. Now you have a wild tasty way to garnish salads, antipasto, and even a Bloody Mary.