It is a sure sign of spring when the fiddleheads start to come up. Every spring we sautée up a batch of yummy fiddleheads.
The Ostrich fern, which grows across eastern North America, is in full season. Fiddleheads are the curled edible shoots of the fern. We were able to get some fresh fiddleheads at the market today. These delicious delicacies are only available for a few weeks in the spring.
Let's talk about preparation
Once you get your hands on a pile of fiddleheads the first thing to do is to wash them well. Do not eat them raw. After you rinse them you need to trim off the end of the stem. I usually trim off the stem, up to the fiddlehead.
After a few minutes (and half a pint later) you should have a nice pile of fiddleheads. I usually rinse them again to get rid of the loose pieces.
Next step is to boil the fiddleheads for 7-10 minutes. It's recommended that you don't eat them raw (yes, I'm repeating myself). Boiling them softens them up and also removes the natural toxin that could cause some stomach issues (don't worry, I've been eating them for years, just cook them well and make sure they are the Ostrich fern - if you happen to go out picking yourself.)
All boiled and ready to sautée. Throw in a splash of olive oil and a bit of garlic. Then toss in your fiddleheads.
I've added a few mushrooms to fill out the plate and a few slabs of butter. Add salt and pepper to taste. Stir and heat the fiddleheads for a few minutes, until the mushrooms are soft.
And them plate, like Chef Ramsay. Just look at those fiddleheads. I have to say they were great.