Instructions: Clean wild fiddleheads (ostrich fern) of their paper coating if they still have it and wash in cold water. Bring a pot of water to the boil and have ready a bowl of ice water. Plunge fiddleheads into boiling water and count to 15. Remove with slotted spoon and place into ice water bath to shock. After they are cold, drain in a collander, pat dry and reserve.

Slice the onion and peppers. Skin the garlic, pound with the flat side of a wide bladed knife like a French knife then chop against the grain of the clove.

Heat a wok over high heat. If you dont have a wok, heat a heavy iron skillet or saute pan. Add peanut or vegetable oil to the hot wok. Saute onion in the hot oil. Add the chopped garlic and ginger. Continue to saute over high heat. Add the fiddleheads, stirring all the time. Then add the variety of peppers. Add a little water or chicken stock, cover and cook for about 30 seconds.

When vegetables are cooked through but still crisp, add a drizzle of Vermont maple syrup, a splash or two of sesame oil, a few splashes of soy sauce, and a few grinds of black pepper. Serve with brown or white rice.

Wine suggestion:
A nice German or Alsasian Reisling (perfect for spring)

A homemade dandelion wine (seek some out from a friend)

Beer suggestion:
Long Trail Ale from Vermont
Otter Creek Copper Ale from Vermont
Otter Creek Mud Bock Ale (seasonal until early May)

Otter Creek Summer Wheat (on the heals of Mud Bock)

Comments:
This recipe can include chicken, beef, pork, shrimp or scallops. Brown meat first in oil, set aside and clean out wok or pan before going onto vegetables. Add peeled (devein and butterfly first) shrimp or scallops last during the covered, steaming period.

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