Almost Missed Out – Fiddlehead Season

Fiddleheads with shallots & garlic on a bed of rice

I almost missed out on fiddleheads this year. Luckly I found them at a store today and cooked them up for dinner tonight.  Usually in the beginning of May you see them start to show up in the locally owned grocery stores, this year I seemed to keep missing them and when I finally asked I was told they were already passed season.  Fiddleheads are the unfurled fronds of a young fern, They grow in the wild and are uncultivated.  Only certain types of fiddelheads are edible and you should only hunt and pick them if you know what you are looking for.  Fiddleheads taste a bit like asparagus and should be boiled or steamed.  I like to rinse them in cold water and gently rub them to remove any of the brown papery stuff on the spiral then steam or boil, some say to change the water half way through cooking.

The photo above is fiddleheads with shallots and garlic and white rice.  I sauteed the garlic and shallots in olive oil, when well browned I added a bit of beer (I used Sierra Nevada ESB). Then I added the fiddleheads covered the pan and let it simmer for a bit, 10 minutes or so seemed to be good.

It is just great to be able to eat something fresh and local so early in spring…  Being in Western, MA I have the availability of some of the best asparagus you can find anywhere.  Can’t wait for summer and the availability of more local awesome veggies!

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