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In Season: Fiddleheads
posted by Mighty Staff
It is funky fiddlehead season. Don't be intimidated. These tightly coiled green to purple shoots have an earthy, bright, delicious taste. They are only available for a short time each year so keep your eyes peeled - they couldn't be any simpler to prepare.
The guidelines: Look for tightly wound fiddle heads. If there is extra stem beyond the coil, give it a trim. Rub any of the papery chaff off by hand. Dunk and swish on a bowl of water to get rid of any dirt or grit. Cook fiddleheads as you might asparagus - blanched, steamed, grilled, sauteed, etc - but don't eat them raw. Use as quickly as possible after harvesting.
Fiddlehead Recipes:
Stir-fried Fiddleheads (Stephencoks)
Creamy Fiddlehead Soup (via Natalie MacMaster)
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