Get thee to the farmer's market!
Fiddlehead ferns are here and you're not likely to find them at the grocery store. These tightly coiled little disks are one of our absolute favorite über-seasonal spring vegetables.
If you can get your paws on some, we've got some recipes for you to try.
To our minds, fiddlehead ferns taste similar to asparagus but with a texture more like a snappy green bean. You can cook them in all the same ways that you might cook asparagus, too, like blanching, sautéeing, or roasting. Just don't eat fiddleheads raw, as they can cause some very unpleasant stomach pains.
We like to add fiddleheads to any dish where they will shine, particularly risottos and pasta dishes. They also make a fun addition to salads and frittatas. Fiddleheads are also fun to pickle, should you find yourself with so many fiddleheads that you can't eat them all at once!
Some recipes to tempt your tastebuds:
• Steamed Fiddleheads with Horseradish Scallion Sauce from Epicurious
• Spring Linguini with Fiddleheads from Martha Stewart
• Pickled Fiddleheads from Fat of the Land
• North Sumatran Fiddleheads with Spicy Grated Coconut from Indonesia Eats
• Fiddlehead Fern and Morel Salad from The New York Times
Are you a fan of fiddleheads?
(Image: Flickr member GlennFleishman licensed under Creative Commons)