When we were in the Niagara area letterboxing last fall we happened upon a roadside stand selling bushels of fresh picked apples for $5.00. We made room for a bushel in the back of the van. A few days later Nanna, Mom and I made applesauce. We had planned on doing some canned apples for pies and crisps but we were working so well and efficiently that we lost track of how many apples we were peeling and saucing. We ran out of apples without realizing it. We had a great time together.
I do enjoy fiddleheads. They have a green bean-y, asparagus-like, pea-ish taste and they are just fun to look at. From Chateline Magazine: HOW-TO It’s Almost Fiddlehead Season! Here’s How To Cook This Springtime Veggie Properly Fiddleheads are a Canadian delicacy, but undercooking them can lead to food poisoning by Amy Grief Updated Apr 9, 2019 Fiddlehead season is short, so when you see the adorable green curlicues at your grocery store or farmers’ market, buy them while you can. Before chowing down on these little springtime delicacies, there’s a few things you should know first since fiddleheads can cause food poisoning if they’re not cooked properly. What are fiddleheads? These tightly curled coils are ostrich fern fronds. They start appearing in late April and early May in Ontario, Quebec, Nova Scotia and New Brunswick and are usually found in forests, marshes and by rivers and streams. Taste-wise, fiddleheads, which are popular amongst food foragers, are often co
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