Oh Fiddleheads!
Fiddleheads are now in season! I was able to purchase these at a local farm stand. These delicate greens may be used as a side dish, salad, garnish, or even a meal! They remind me of aspargus and green beans are prepared in much the same manner. They are high in vitamin A and are relatively a good source of vitamin C and fiber. A fiddlehead is a growth stage of any fern. When the tighly coiled new crosier, or frond, pokes up through the soil and hasn’t yet unfurled, it is known as a fiddlehead. They are available in the northeast from April through June. One should select fiddleheads that are firm and bright. Stay away from ones that are yellowed or floppy. For delicate, tender fiddleheads, they should be no more than a 1 1/2 inches in diameter and should have a very small tail or none at all, or they will will tough. Fiddleheads should be eaten as soon as possible as storing causes them to lose their flavor and tone. They can be frozen but they should be cleaned, dropped into boiling water, boiled for 1 minute, drained, placed in ice water, drained again, and then frozen. Here is the way to cook fiddleheads.
How to Cook Fiddleheads
Trim the base so that there is only a tiny tail. Rub off any brown, furry covering that my remain.
Rinse under cold water.
Boil a 2 qt. pan of water. Add salt.
Place fiddleheads in boiling water and cook for about 5 minutes. They should not be undercooked as they will be bland and not have the best flavor possible. Immediately drain and serve with butter.
They may also be sauteed with butter or served cold with a vinaigrette.
Recent Comments