Saturday, June 6, 2009
This is my first post request! Chef E posted about fiddleheads a couple of weeks back. Knowing that fiddleheads were a local dish where I live (New Brunswick, Canada) she asked if I would write about them too. So here I go.
I will be honest, I had never heard of fiddleheads until I first came to visit my (then) fiance during his college Christmas Break. We were having a New Years Supper with some people that he had gotten to know and one of the ladies had made a dish from fiddleheads that she had frozen the spring previous. I liked them. Fiddleheads are a kind of fern that is edible. I've eaten them plain (as seen in this post) and cooked in a casserole in place of broccoli. They are available fresh in May, so you have to get them when you see them.
We often see fiddleheads growing wild around here. This picture was taken on a recent hike at the Nature Park. There are so many of them along the path.
This is the fiddlehead statue at the Saint John Arts Centre uptown. Kind of a neat local landmark celebrating both something local as well as something arty (an actual fiddle). This statue is right around the corner from the church my husband works at.
So how to cook fiddleheads? Well, pretty much the same as any other green veggie. Wash them first. Steam them. That's what a did this time around. Some people like to soak them first. I added a little butter and salt and pepper when they were cooked.
I served these with baked potatoes, corn and honey mustard chicken. (mix equal parts dijon mustard and honey - pour over boneless, skinless chicken breast, bake at 350* for 40 minutes, until chicken is cooked through). Nice meal altogether.