Tuesday, May 4, 2010


I went to Maine this past weekend and brought some fiddleheads back to the city. Fiddleheads are the unfurled fronds of young ferns. They grow wild in New England in early spring time. Although they are also available in canned form, I highly suggest avoiding those at all costs.

I prepared mine after cleaning and trimming them by boiling them for about two minutes and then I sauteed them with butter and garlic and two chopped white mushrooms until they were soft and tender.
This was the first time I'd had fiddleheads since I was in college and could get them at the farm stand next door. Sadly, I've never seen fresh ones in my local supermarkets in New York. If you've never had them I highly suggest trying some. Consider them vegetarian escargot.

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