Fiddle Me This, Fiddle Me That...Its Fiddlehead Fern Season!

Its that time of year again...

For a precious 3 week period each Spring, Fiddlehead Ferns makes their appearance in farmer's markets and produce stands in the Northeastern and Great Lakes states.

With a mild flavor thought to resemble a cross between asparagus and a green bean, Fiddlehead Ferns are the unfurled tip of the wild Ostrich Fern. (Like with mushrooms, only professional foragers should go searching for these rare treats...a number of poisonous ferns will appear similar to the untrained eye.)

To prepare: Make sure to wash well in cold water, and remove the brown furry chaff. They don't keep well, so we recommend cooking them immediately the day you score these elusive goodies. It is very important to cook Fiddleheads thoroughly before eating them, as they do contain a mild toxin that will upset your stomach if eaten raw. Check some excellent links at VeganYumYum and The Kitchn for more pointers on cooking and serving these seasonal delicacies.

Recent Entries:
· Is Manhattan's Chop Suey Riding the Sex and the City Express?
· Baby Food and Potpourri
· The Two New Yorkers Who Could be the Next Food Network Star

[ READER COMMENTS ]

Add your comments...

We kindly ask that you keep your comments relevant to this blog entry. Abusive or inappropriate comments or comments that are specifically promotional in nature may be removed.

Your Name: (required)

Your Email Address: (required, will be kept private)

Your Website's URL: (optional)

Would you like us to remember your info for next time?
YesNo

Your Comments: