Fiddleheads!
I admit this may sound kind of sad to some, but all year I look forward to seeing fiddlehead ferns at market. Along with ramps and green garlic, they are a spring treat not to be missed.
Yes, they have a very unique appearance that may not make your mouth water with anticipation to taste them. Do not let appearances fool you. They have a fresh, nutty, earthy taste that is as unique as their looks.
When selecting them at the market, be sure to choose tightly coiled heads that are mostly green. (a little black edge on the stem is okay, trim it off before cooking) They have a high moisture content so they may feel a tad slippery. Be sure to smell them- slippery is okay, stinky is not! Always buy from a trusted source as these ferns develop toxins as they unfurl and become “adults” and can only be eaten in “baby” form. NEVER forage for them yourself! Like mushrooms, eating the wrong one could make you very sorry.
Fiddleheads contain vitamins and minerals, and are a good source of Omega 3 fatty acids, antioxidants, and fiber. They are also rich in potassium. To prepare: rinse ferns thoroughly, trim off ends of stems. Boil in salted water for 10 minutes, or steam until crisp-tender. Drain and toss in a saute pan with a pat of butter and a clove of minced garlic. Cook three minutes, season with salt and pepper. Serve over pasta with other vegetables (like primavera, which means spring) or as a garnish on/with your main protein on the plate.
Try this “taste of spring” and let me know what you think!
Eat Westchester!
Adam has worked in the local news industry for the past two decades in Westchester County and the broader Hudson Valley. Read more from Adam’s author bio here.