yeah, try saying that five times fast 🙂
have you ever seen such a thing?! when i found out that these tasty green treats are a delicacy up in Maine, where my former special roommate is from, i wanted to do this blog to dedicate to her. i don’t remember judy ever mentioning them, but after doing some research i discovered their name comes from a violin – how the vegetable represents the top of a fiddle 🙂 fiddlehead.
they are likened to asparagus. i think the texture is similar. fiddleheads are high in vitamin A and C and as well as fiber, iron, and also omegas 3 & 6. i had several recommendations as to how to prepare them. fried, sauteed, steamed. i do know this much, it is important to par-boil them for about 10 minutes. for one, it keeps them nice and green. it also cooks away particles that can be irritating to our digestive tract.
to pick good fiddleheads, they must first be very fresh. the longer they sit, the more bitter they can be. look for tightly spun heads with no sign of yellowing. the stalk should be about 1-2 inches long and they should be a bright green colour.
rinse your fiddleheads really well. i put mine in a colander and ran cold water for several minutes. then i placed them in a bowl of water. a brown husky type material will naturally separate from your fiddleheads like so :
drain again into a colander.
i was considering breading and deep frying mine, but i wanted to get a taste for them since it was my first time eating fiddlehead ferns. i decided to pan-saute/fry them. after rinsing thoroughly, i tossed in a little EVOO and sauteed on medium heat until tender.
add in a little S & P and serve as an appetizer or side dish.
an experienced eater told me to top with fresh parmesan.
as if i need convincing putting parm on ANYTHING! 🙂
food & foto 
Thank you. It looks yummy. I think the color and natural fiddle-head shape can easily beautify any meals, as side dish. Will check where can I find them here :-)…
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