The Maine Windjammer Association
Maine Windjammer Association Newsletter
April 2017
 / VOLUME 17 / ISSUE 4
Fresh from the Galley: Spring has Sprung!

A springtime delicacy, the best-tasting fiddleheads come from the coiled fronds of the Ostrich Fern.


After a long winter with plenty of snow, Spring has finally sprung in Maine. The wraps are coming off the windjammers and there’s plenty of scraping, painting, and polishing afoot. To celebrate the new season, we’re sharing three light recipes from the Stephen Taber, the American Eagle and the Victory Chimes. Enjoy!
 

SAUTEED FIDDLEHEADS
from the Stephen Taber

Fiddleheads are similar in taste to asparagus only a bit more earthy in flavor. They have a very short season so we take advantage of it while we can!

Serves 4-6

1-1/2 pounds fiddlehead ferns, freshly picked and cleaned
1 teaspoon coarse salt
juice of one lemon
3 tablespoons butter

Steam the fiddleheads, covered, for 8 to 10 minutes or until tender. Toss in large bowl with butter, lemon, salt and pepper. Serve hot.

 

CORN CHOWDER
from the American Eagle

4 cups potatoes, diced (about the size of a quarter)
approximately 1/2 cup of salt pork, finely diced
1 small onion, chopped
2 cans cream-style corn
2 cups milk (1 12-oz. can evaporated milk, plus regular milk to make up the 2 cups)
1 teaspoon salt
1/8 teaspoon pepper or more to taste
1 teaspoon paprika

Cook potatoes in approximately 2 cups of water until fork tender. Be careful not to overcook, Fry salt pork in another sauce pan until crisp (pour off all but about 1-1/2 tablespoons of drippings). Add onions to hot drippings and cook until soft. Add potatoes (undrained) to the cooked onions, add corn, milk and seasoning, simmer to piping hot—but do not let boil. Add a little parsley for color.

 

STRAWBERRY PIE 
from the Victory Chimes

2 pints strawberries 
1 cup of sugar 
1 cup of water 
2 Tbs. cornstarch 
3 ounce package of strawberry Jello 
1 tsp. Strawberry extract 
1⁄4 tsp. Salt 
precooked pie crust

In a medium saucepan stir together water, sugar, salt, and cornstarch. Bring to a boil over medium heat, stirring constantly. Continue to cook and stir for approximately 1 minute or until thick a glossy. Remove from heat and stir in Jello and extract. Cool to room temperature. Place half of the whole berries over the bottom of the precooked piecrust. Spread half of the filling mixture over berries. Add the remaining berries to pie and cover with remaining filling. Chill for 2 - 3 hours. Serve with whipped cream.

From Pris Taillon

For more scrumptious recipes, visit our galley webpage.

 


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