Fiddleheads

Fiddlehead ferns (also known as Ostrich ferns) are a seasonal delicacy available in northern New England, Quebec, and the Canadian Maritimes. They appear in the southernmost areas around late April, and remain available to wild foragers traveling steadily northward until early June.

Scientists are just discovering how nutritious fiddleheads are — even better than blueberries, the gold standard for antioxidants. They have found that fiddleheads are twice as strong as blueberries with regard to antioxidant activity. Antioxidants help combat a number of diseases including cancer, cardiovascular disease and other age-related conditions such as Alzheimer's.

Test results also show that fiddleheads are packed with the nutrient omega-3 fatty acids. Fiddleheads are a good source of dietary fiber. They are low in sodium, and contain vitamins A and C, niacin, potassium, phosphorus, iron, and magnesium.

When cooking fiddleheads, first remove all the yellow/brown skin by washing thoroughly, then boil the sprouts twice with a change of water between boilings. Removing the water reduces the bitterness and the content of tannins and toxins. These tannins can sometimes adversely affect consumers and therefore fiddleheads should be cooked thoroughly before eating. The cooking time recommended by health authorities is ten minutes if boiled and twenty if steamed.

Once pre-cooked, we sauté the fiddleheads with butter, garlic and a splash of white wine for several minutes. They are then placed in a casserole dish with their sautéed juices and topped with seasoned bread crumbs and fresh parmesan cheese. Finally, they are placed in a 350 F. degree oven and baked until the cheese melts and the crumbs turn golden brown. Fiddleheads may be served as an appetizer, side dish, or as an entrée tossed with shrimp or chicken.

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