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Fiddleheads

Carolina Q
Carolina Q Posts: 14,831
in EggHead Forum
Well, here goes. I have never had fiddleheads, but last summer I scouted out some Ostrich Ferns and have been checking on them this Spring to try and catch them before they are too large. Was out on my bicycle today and grabbed some. Planning to blanch for a few minutes and then sauté in canola. Might add some garlic or shallots. For those of you who have tried these, does that sound about right?

Here's the pic I took last year. The stalks have a groove in them (like celery) and they have the brown papery stuff around the stalks. Hope these are the right ferns!! Intestinal distress I do NOT need. Anyone who has cooked these, suggestions/warnings welcome! Thanks.

image

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • Little Steven
    Little Steven Posts: 28,817
    They are very good but you have to be sure of the fern species. Some are not good. I  treat them like asparagus when I buy them.

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    Pretty sure I have the right ones. They looked like this (pic "borrowed" from Cpt'n Cook)...

    image

    With a groove like this...
    image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    I don't know. I just buy them. I may be wrong about some not being good too. You, of all people, would understand how the memory goes

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    Smart ass. :) You are correct though, about some ferns not being suitable. But buying them is no fun. Where's your sense of adventure?!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • berndcrisp
    berndcrisp Posts: 1,166
    I use to pick mushrooms in the high Rockies of Colorado, got some good stuff. ..I think, huh, what?
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • Little Steven
    Little Steven Posts: 28,817
    edited May 2014
    I have hundreds of ferns in the backyard. I should check it out I guess. I really like them. Perhaps you could take a picture of yours and if I don't hear back, I won't try them.

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    The ones I picked look like the pics above. Ostrich ferns, as best I can tell. If I get sick, maybe I'll tell you. Unless I "forget".  :D

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SenorHuevo
    SenorHuevo Posts: 40
    Can't speak to the health implications, but they look amazing on the plate.

    Garlic and/or shallots are a good idea. I'd suggest butter over canola and, perhaps, a touch of acidity to counter the bitterness - this could be in the form of lemon but could also be goat cheese. They take spice well too. Asparagus is a decent parallel, but I'd say it's even closer to broccoli rabe.

    Enjoy! They are a fun spring treat.
    I will never cook inside again.
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  • Carolina Q
    Carolina Q Posts: 14,831
    SenorHuevo said:
    Can't speak to the health implications, but they look amazing on the plate. Garlic and/or shallots are a good idea. I'd suggest butter over canola and, perhaps, a touch of acidity to counter the bitterness - this could be in the form of lemon but could also be goat cheese. They take spice well too. Asparagus is a decent parallel, but I'd say it's even closer to broccoli rabe. Enjoy! They are a fun spring treat.
    Thanks for the butter tip, Señor! :) I read somewhere that a neutral oil would allow the fiddlehead flavor to come through. But everything's bettah with buttah!

    I read that the bitterness was removed by blanching, but goat cheese is my new favorite cheese, so maybe I'll try that. Awesome stuff. Tried it on burnt carrots recently, à la Francis Mallmann. Wonderful!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    WOW!! I don't know if I will wake up sick or not, but if I don't, I'm headed back to the fiddlehead patch tomorrow!! Rain or no rain. Man, those were outstanding!! 

    Thanks again to SeñorHuevo for the goat cheese tip. Absolutely delicious! Chicken thighs with coffee rub, raised direct at 400° along with a CI skillet full of red potatoes with garlic and chopped rosemary. 'Bout 30 minutes.

    Did the fiddleheads inside; boiled for 10 minutes, drained and rinsed. Set aside until everything else was done. Then, into the sauté pan with some butter and s&p for a few. Crumbled some goat cheese over it. Heaven! 

    If you never hear from me again, I picked the wrong ferns. 
    :D

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    Well, it's been about 12 hours since I ate the fiddleheads and all is well.  :) Supposedly, if I didn't prepare them correctly, intestinal problems would have begun within 3-12 hours. So, back to pick some more today. Apparently, they will keep in the fridge for a couple of weeks, or you can blanch and freeze them. Even pickle them.

    A zillion ways to serve them too. Here are a few. Looking forward to experimenting! 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    It could take longer to become toxic in your system [-O<

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    Well, I just went back to get more fiddleheads (since I didn't get sick from last night :) ) And to a second spot I had scouted out before, but had forgotten about. Fewer ferns there, but not yet past their prime. Both places now have fewer ferns... six of them just got planted in my yard!  :) We'll see if they survive. Hope so as I'd love to be able to look out my kitchen window to see if they're ready next year! 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • BigWings
    BigWings Posts: 172
    Fiddleheads are huge here in New Brunswick, Canada. Probably a contender for the provincial dish. Looks like you have the right ones.

    The only caution is that they do contains toxin that breaks down when cooked. Just make sure not to eat them raw or too lightly cooked. Probably won't kill you but might cramp you up pretty good

    I love them with butter and salt. Though a lot of folks around here like vinegar on them as well

    New Brunswick, Canada

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  • Little Steven
    Little Steven Posts: 28,817
    Michael. This guy from New Brunswick doesn't know what he's talking about. Cook the daylights out of them. :D

    Steve 

    Caledon, ON

     

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