I spotted fiddlehead ferns at the farmers market a handful of years ago. I was intrigued by their tightly wound, curly shape, although I made the mistake of not scooping some up since I had absolutely no idea how to use them. When I went back a week later, they were gone. Just as quickly as these spring vegetables make their entrance, they're gone until next year.

What Are Fiddleheads Exactly?
Fiddlehead ferns are one of the delicious telltale signs of spring. While there are a few varieties, the most edible and the one most commonly found in markets and on restaurant menus are ostrich ferns. These tightly wound, disc-shaped vegetables are the curled fronds of a young fern, that are harvested during spring before the frond has a chance to mature and uncurl.

They have a bright green color, snappy texture — like green beans — and a grassy, woodsy taste, similar to asparagus.

Where to Find Fiddleheads?
Blink twice and you might miss them. Okay, I'm exaggerating, but only slightly. Fiddlehead ferns make their appearance around mid-spring, though unlike a spring favorite like asparagus, they don't stick around very long.

Look for fiddleheads at the farmers market or specialty grocery stores. They can be pricey, but do make a fun dinner addition once or twice a season.

The Best Way to Eat Fiddleheads
When it comes to preparing fiddleheads, there are two important things to know. First, steer clear of eating fiddleheads raw; they should always be cooked first. When eaten raw in large quantities, some varieties of fiddlehead ferns have been known to cause illness.

Second, preparing them is quite easy. Cook them any way you might cook asparagus — they can be boiled, steamed, and sautéed. To prepare, wash the curled-up tips carefully and remove any brown chaff. The chaff is either furry or paper-like. Trim off the browned ends, then cook as you wish. Fiddleheads are delicious on their own sautéed with butter and shallots, or tossed with pasta or risotto.





Fiddlehead Ferns and Angel Hair Pasta
A fun and easy pasta dish. Omit the pancetta for a meatless Friday dish. You will hardly miss it.


Ingredients
2 ounces Pancetta  chopped (optional)
1 pound fiddlehead ferns
1 pound angel hair pasta
3 tablespoons olive oil
2 green onions, thinly sliced
 Red pepper flakes, to taste
Salt and freshly ground pepper
Grated Parmesan, for garnish

Directions
In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).

Saute the pancetta, if using, until crisp and remove to paper towels.

Drop angel hair pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.

Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. I like it rather zippy, so I add about a teaspoon of pepper flakes. You add less or more as you will. Drain pasta and add to skillet, along with the pancetta. Toss with salt and pepper. Divide pasta among 4 plates and garnish with grated cheese. 


 

Last edited by Goose (4/30/2016 6:16 am)