Who are interested in these cute little nibbles?
- The home cooks who are willing to try unique ingredients in their daily cooking
- Chef's who like to showcase gourmet items on menus during the peak season of April - May
- Food enthusiasts who do not mind paying for the experience- they cost around $6 and up per pound
- They do not present an attractive presentation when prepared
- Kids may play with them at the table
- Are they even considered a vegetable? Yes, many chefs and scientist consider them so
- Supposedly they taste like asparagus or okra, some say they have their own unique flavor, so it is a risk you just might have to take!
- They do not soften up quite like regular vegetables, but are worth the effort!
- Fiddleheads can be consumed raw or cooked, but you have to keep them refrigerated until you are ready to use them; it is recommended to use within two days after purchase. Try steaming them for ten minutes until they become soft, as others say giving them a twenty minute hot soak, and then cooking them once again to remove any toxins.
I am often asked this question- Where can I find Fiddlehead ferns?
They are readily available for about two weeks the beginning of April to May, depending on the cool temperatures. One source for purchasing them on the north east coast is Whole Foods. They are a world wide spring delicacy. Appearing on menus and in markets, and disappear quickly off shelves.Oregon is also a source, as well as a website- Norcliff Farms
Warning- not all ferns are edible, only the Ostrich Fern, and only professionals know what to look for when foraging for Fiddle Head Ferns. So unless you are experienced, only purchase them from a reputable market.
I also found out a fellow blog many of us follow goes out to forage these beauties and will be sharing her experience with us soon!