As I mentioned yesterday, we are currently in the midst of fiddlehead harvesting. After work we headed back out to the river for another picking session. Even Tom finds fiddlehead collecting satisfying because they fill the container quickly! I took a few more pictures to emphasize the difference between not ready:
and too far along for harvest:
Now, let's get to the eating bit. Remember to always start the preparation process by blanching the coiled ferns in boiling water for 1-2 minutes, followed by an ice bath.
Fiddleheads Five Ways: Part 1:
I believe the most common method of fiddlehead preparation is to sautè the coiled ferns in butter, garlic, salt and pepper. Lots of butter and garlic. There really is no recipe, just melt the butter, add the garlic, the salt, the pepper, and finally the fiddleheads. You don't need to cook them very long, as they have already been blanched. We ate this as a side dish with our moose burgers last night- a real Alaskan meal!
♥Tomorrow I will share my favorite fiddlehead recipe: pesto!♥