Return to Content

AUDIO: Cooking Fiddleheads and Parsnips

AUDIO: Cooking Fiddleheads and Parsnips
0 votes, 0.00 avg. rating (0% score)
by in Mar 2009

Yankee food editor Annie B. Copps talks about locally grown spring food ideas with Garen Daly on the radio program “Frugal Yankee.” What can we eat now? Fiddleheads and parsnips are just the beginning, she advises.

Click here: Listen to Annie on cooking spring foods

Read more: Recipes from New England Chefs: Fresh Start

Bring New England Home
Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England

  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations

Subscribe Today

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111