fiddleheads

[hexnymph]

Does anyone out there have any suggestions for prepairing fiddlehead ferns?

Foraging season is upon us and the fiddleheads are in abundance. I have, in the past, blanched and sautee'd in butter with mediocre results. I've even dehydrated them and reconstitued for "backpacking" food. I'm just kind of looking for other ideas.

Thanks,
Hex

[miahoyhoy]

Hey Hex,

Click here to see my Taster Menu I offered last week.

Fiddlehead Menu

The Pickled ferns are awesome.
I cure them in a Hatch Green Chile Vinegar of my own concoction.

I usually don't blanch them before doing anything with them, the flavor is much brighter that way.

Enjoy the ferns, I found the first of this season's morels yesturday and can hardly contain myself!

lates,
Jon

[hexnymph]

That's a really cool menue!

I've never thought of pickling them, that's definitly going to happen.... fiddlehead ice cream

Are the ramps coming up in your area?

I found one morel this year so far... those suckers are invisible (we only get blacks in this area)

[miahoyhoy]

Yeah,
This is one of my favorite months around here.
Ramps, Fiddleheads, Morels (Blonde), Asparagus, Chickory, Dandilions, Violets, Etcetera, Etcetera, Etcetera!

Jon

[hexnymph]

Maybe you could help me out with one. A friend of mine showed me a plant yesterday that I can't seem to find the translation for. The Korean term for it is Chinamul (sp?).

Its a small plant growing about oh, 8" off the ground with broad leafs. The leafs are slightly fuzzy, sticky when tampered with, and very fragrant... closest thing I think it smells like is sumac.
I saw now flower.

I cooked some up last night, but with most of my experimentation, I cooked the crap out of it.... and over spiced... so the flavor was not noticable.

Thanks,
Hex

[chiffonade]

Originally posted by hexnymph
I have, in the past, blanched and sautee'd in butter with mediocre results.

I knew someone from a town/city (?) in New Hampshire called Conway. When I told him I bought fiddlehead ferns, he asked, "Did you make them with butter and vinegar?" I responded, "I will tonight!" The vinegar seemed to temper the oiliness of the butter. I added S&P.

I'm sure I've missed that very very small window of your fiddlehead season - but save this suggestion for next year!