Spring Flavours

Wild rabbit braised in white wine with wild fiddleheads and smoked ramp oil.

Pretty amazing what is possible with entirely Ontario ingredients. Subtle, but so distinctly spring flavours.

One of the ways of identifying Ostrich Ferns (Matteuccia struthiopteris), fiddleheads, is by their brown fertile fronds that are left standing through the entire year, and into its next spring season.

These are some I spotted earlier in the year and returned back for!

Fiddleheads are rich in omega-3, iron, and fibre.

What are your favourite spring dishes?

Learn more about your diet and eating seasonal with me, or your local naturopathic doctor.

Dr. Cristina Allen ND