fiddlehead ferns

Fiddlehead ferns have arrived. These were harvested nearby by local foragers. I hope to find my own spot some time. The edible fern here is the Ostrich Fern. I'll be looking for it this summer. The fiddleheads are only around for about two weeks; then the ferns unroll and become poisonously inedible.

I steamed the fiddleheads and then rinsed them in cold water. The steaming water turned a dark tea color. Supposedly the steaming or blanching removes a bitter flavor and possible carcinogens. The fiddleheads definitely were not bitter after cooking. I souteed them in butter with garlic, then added lemon juice. It was good, but too reminiscent of shrimp scampi. Next time I would use a cider vinegar in place of the lemon juice.

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