Tuesday, May 7, 2013


Fiddleheads popped up all over the yard last week, and we picked a few to sauté with sweet potato and spices for breakfast Thursday morning. For those unfamiliar with the food, fiddleheads are the furled fronds of young ferns harvested as vegetables. They have a bite to them and are delicious sautéd with oil or butter and simple spices. Our ferns are a little different than those I'm used to seeing at restaurants -- they're smaller and covered in fuzz that had to be removed before cooking, but they were delicious after a few minutes of cooking and it was really rewarding to eat a meal gathered from our own yard.

If you'd like to give fiddleheads a shot at home, try this simple, delicious recipe:

1 cup fiddleheads
2 cloves garlic
Butter or coconut oil

Wash fiddleheads and trim stems to about 1". Bring water to boil, and cook fiddleheads for about a minute before transferring to a pan. Sauté fiddleheads with minced garlic and butter or coconut oil until they begin to brown. Add salt and pepper to taste. Squeeze lemon juice over fiddleheads just before removing them from the pan. Serve warm and enjoy!


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