Wednesday, May 20, 2009


I've waited all year for fiddleheads to be in season and they finally are! It is a very brief season, so if you see them at the market grab them while they are still available. For those unfamiliar with them, fiddleheads are the new top shoots of ostrich ferns, and taste like a cross between green beans and artichokes. They are an acquired taste, and definitely a delicacy.
  • 1/2 pound fiddleheads
  • 1 small clove garlic, minced
  • 3 Tbsp olive oil
  • 2 Tbsp fresh parsley, chopped
  • salt and pepper to taste
  1. Wash the fiddleheads under cold water and pull off any brown papery skin. Trim brown ends.
  2. Boil for 15 minutes or steam for 10 to 12 minutes to kill the natural toxin in the fern. Drain and discard cooking water (it may still contain the toxin).
  3. Heat oil in a skillet over medium heat. Fry fiddleheads and garlic in oil until lightly seared, 2-3 minutes.
  4. Add parsley and salt and pepper to taste. Serve immediately.

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