Monty Barrett and Lin Diket love wild Maine foods.
They've just released a cookbook called Fiddlemainia. It celebrates a classic wild vegetable - the Fiddlehead.
Monty says he was inspired to write the collection of recipes after finding a woman picking fiddleheads on his property.
The book is available online and in brick & mortar stores around the state.
Fiddlemainia: at Barrett's Botanicals
Fiddlemainia: on Amazon
RECIPE
Ingredients:
·1 small onion, chopped
·2 tablespoons olive oil
·1 cup shredded cheddar cheese
·4 eggs
·1 cup half-and-half
·1 tablespoon coarse grain mustard
·1 tablespoon flour
·2 cups fiddleheads
·1 (9-inch) pie crust, uncooked
Directions:
1. Preheat the oven to 350F degrees.
2. Precook the pie crust for about 20 minutes (prevents soggy crusts).
3. Sauté fiddleheads and onions in olive oil until tender/translucent
4. Place fiddleheads in the pie crust.
5. Sprinkle cheese on top of fiddle heads.
6. Blend eggs, mustard, half and half, and flour. Pour over fiddleheads and
cheese.
7. Bake at 350F degrees for 50 minutes. An inserted knife should come out
clean when it is cooked through.
8. Let the pie set for 5 minutes or so before cutting. Serve hot or cold.
