Tuesday, February 3, 2009 @4:52:17 AM
I think I told you a little while ago that I grew up in Maine... Seeing this fiddle head is great. I've always remembered my mother sending my brother and I out into the woods beside our house to collect these to eat... Actually now I have absolutely no memory of how they tasted, but I do recall that picking them was fun. Do you eat them? How do you cook them? what do they taste like?
Tuesday, February 3, 2009 @5:23:07 AM
They sort of have a taste like a cross between Broccoli and Esperagus, but really have there own taste. You cook them buy washing them off good ( they have a brownish orange paper bag like substance coating them that flakes off ), then you boil them for about 8 minutes. No more, no less. After that you can fry them in some butter , then add more butter and salt and serve it up just like that or add them in any dish. I like to make an Indian style curry with them too. You can also blanch them buy boiling for about 2-5 minutes, and them freeze them emediately for future use. You can actually buy them fresh at grocery stores in May when they sprout along side creek beds, small streams. Maybe you will find some where you live if you look hard enough. They are the baby fiddlehead sprouts of the " Ostrich Fern " look it up, see if it grows near you. I know that it does grow in Ohio somewhere, and Kentucky east to Virginia and north from there, but not so much in the south. They are everywhere along the many streams in Maine come May day, but you have to where mosquito face nets to fight off the terrible black flys, the worst time for them. I use a canoe and harvest them as I paddle to selected spots on small creeks.
Tuesday, February 3, 2009 @5:27:18 AM
Stocked mostly at health food stores, but they can them as well and you might find them in the canned food section at a grocery store, just like our low bush blueberries are anytime of the year. You have to wait until late April-early June for fresh ones.
Tuesday, February 3, 2009 @12:05:38 PM
When I lived in Linneus we used to put them up in a crock-- layer of rock salt, layer of fiddleheads, repeat until the crock is filled. Then you'd just cook them in two waters, 4 minutes in one, 4 in the other, which would get most of the brine out and leave them perfectly seasoned. They keep all year like that.
I've never found them down here in Pennsy, though now I know the name of the fern, I guess it's worth looking again. I imagine they'll be a lot earlier here, probably early April.
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