Oh, Fiddle(head)!

A plateful of fiddlehead ferns is the ultimate in local and seasonal food. I have a nice stand of ferns, especially thriving this year’s  cool, damp-enough spring. Last evening, I broke off as many of the cobra-headed spirals as I could find.  It came to about three cups of trimmed fiddleheads, all about the size of a quarter:

The harvest came to about three cups of trimmed fiddleheads. They have to be rinsed several times to get rid of the grit.

Blot the curls dry and then saute in a little butter.

And get out the forks!

 

 

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4 Responses to “Oh, Fiddle(head)!”

  1. Pat DW says:

    I think we might have these in our backyard. I want to make sure. Do they grow into full fledged ferns?

  2. Mary says:

    Yes, they become grownups!

  3. Heather says:

    We just ate dinner at Lucia’s, and they served what I thought was a green bean with a spiral twist, filled with pesto, but now I realize it was a fiddlehead fern! Thanks for the edification, my friend.

  4. Mary says:

    Pesto. Yes! Good idea. You’re welcome!

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