I’m heading down to LA for several days but I just wanted to share a quick recipe with you from last night’s dinner: sautéed Fiddlehead Ferns.
This was my first time eating them and certainly not my last. I’ve read articles comparing Fiddleheads to asparagus but, other than the fact that they're green, I can't agree. Their flavour is more delicate and their crunch, more substantial.
Fiddleheads are the young, tightly coiled leaves of the Ostrich fern. The springtime delicacy was eaten by Malseet Indians, who lived in what is now known as New Brunswick, and is believed to have been introduced into the colonial diet in the 1700s.
Today commercial Fiddleheaders harvest the leaves in parts of coastal Canada and the northeastern United States.
Some important things to note about the Fiddlehead: it can only be eaten when it is young and must be thoroughly cleaned and cooked prior to consumption. I gave them two cold water baths to get rid of the little brown skins. You also must be sure to snip off the brown parts of the stem.
I boiled them for 10 minutes in lightly salted water and then sautéed them in butter, garlic and a dash of soy sauce.
Delicious and nutritious – they’re a good source of potassium and also contain vitamin C, iron and niacin.