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Fiddlehead ferns

May 11, 2013 by Mary Frances 6 Comments

Fresh fiddlehead ferns on a cutting board.So limited in time. So delicious!! I have cooked them before but never had them so fresh. If we are able to leave the city early on Fridays and have time to go to this grocer in Poughkeepsie, we are set for the following week. This grocer has amazing local vegetables, very reasonably priced, as well as great fish and meats. They had fiddlehead ferns AND baby artichokes that were just beautiful!!!Fiddlerhead ferns barboiling

So I made the fiddleheads on Friday night. Blanched them in boiling water for a minute and then sauteed them in ½ tbs. butter for a bit until some browned edges started showing up.Fiddlehead ferns sauteed, ready to be served. A little salt and pepper and that’s all you need!

Talk about DELICIOUS!!!! Really yummy – my husband was still talking about them tonight!

My advice, try to find these babies NOW. They are only around for 1-2 weeks.

Please let me know how you make out with them.

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Filed Under: Dinner, Sides, Vegetables Tagged With: butter, fiddlehead ferns, parboiling fiddlehead ferns, spring vegetables

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Comments

  1. abrooke65 says

    May 12, 2013 at 12:54 AM

    These are really gorgeous. I just bought some for the first time and they were a lot more brown. Delicious! Gorgeous pics.

    Reply
    • Mary Frances says

      May 12, 2013 at 2:30 AM

      I know – that’s how I had them before – brown bits all over – these were gorgeous!!

      Reply
  2. Maureen | Orgasmic Chef says

    May 12, 2013 at 6:52 PM

    I grew up in Maine with my mother and dad going out every Spring and collecting fiddleheads. It was a glorious time in her kitchen and we kids all said, “Weeds you picked from the side of the road??? Ewwww”

    Then I grew up and realized how good they are.

    Reply
    • Mary Frances says

      May 13, 2013 at 6:43 PM

      Too funny!

      Reply
  3. DellaCucinaPovera says

    May 13, 2013 at 3:46 AM

    What on earth are fiddlehead ferns? So interesting looking!

    Reply
    • Mary Frances says

      May 13, 2013 at 6:46 PM

      Straight from Wikipedia – Fiddleheads are the furled fronds of a young fern,[1] harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). As fiddleheads are harvested early in the season before the frond has opened and reached its full height, they are cut fairly close to the ground.

      Fiddleheads have antioxidant activity, are a source of omega-3 and omega-6 fatty acids, and are high in iron and fibre.[2] Certain varieties of fiddleheads have been shown to be carcinogenic. – So you have to know which ones to pick!

      Reply

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