Fiddleheads are unique, short lived and not well known. However, in both haute cusine and earth mother cooking circles Fiddleheads are THE spring vegetable. They are only around for a very short time and emerge in the first really warm days of spring. They are the beginning of what could grow into an Ostrich Fern if not snapped up and eaten by whoever has the sense to do it. Fiddleheads have no match for their beauty and delicious flavor. Kilpatrick Farm, vendors at the Saratoga Farmers' Market, is celebrating the opening of the outdoor market season and spring in upstate NY with a fine selection of cultivated Fiddleheads at their table.
Fiddleheads are versatile and easy to use. They have a mild taste
reminiscent of asparagus with an added nutty bite all their own. As a
featured vegetable they will lend their delicious flavor and elegant
visual appeal to many familiar dishes. Fiddleheads can be used in
similar ways to any firm green vegetable such as broccoli florets or
asparagus.
In selecting fiddleheads, look for a tight coil and only an inch or two of stem beyond the coil. There is a brown papery chaff that surrounds the fiddlehead on the plant. Much of this will have been removed prior to purchase, but some may remain. Before cooking, snap the stem off that goes beyond the coil and rub off any remaining paper chaff. Then wash thoroughly but gently with cold water to remove any dirt that may be in the coil, drain and pat dry. Use fiddleheads as soon after harvest as possible.
The flavor of fiddleheads goes well with cheeses, tomato sauces and oriental cuisine, including stir fry and pasta dishes. Be sure not to overcook. Saute, stir-fry or steam briefly to retain their crunchy texture and green color. And they make great pickles. Fiddlehead ferns are a good source of vitamins A and C, but note they should not be served raw as they have a slight bitterness until cooked and may cause stomach upset if eaten raw.
Grilled Roots and Fiddleheads with Greek Dressing (based on a recipe from WildHarvest.com and Chef Chris Perkey)
Ingredients:
2 baby turnips sliced in 1¼4 -
inch discs
1 Rutabaga sliced in 1¼4-
inch discs
1 Parsnip peeled
1 Corona potato peeled
1¼4 cup Extra Virgin Olive Oil
1¼2 tbsp Kosher salt
1 tsp fresh ground black pepper
4 cups baby green leaf lettuce
(Mesclun may be substi-
tuted)
1 cup fiddleheads, blanched
1¼4 cup greek dressing
Preparation:
Vegetables
Preheat grill to high. Toss the turnips, rutabaga, potato and parsnips in the oil, salt and pepper. Grill the vegetables, turning often to get nice cross marks on at least one side. The vegetables should be just tender. The parsnips and potato may take a little longer. When grilled, dice the parsnip and potato into quarter-inch cubes.
Greek Dressing
• 1¼4 cup red wine vinegar
• 1 cup Extra Virgin Olive Oil
• 1 tbsp Kosher salt
• 1 tsp Fresh ground black pepper
• 1 tbsp fresh oregano
Mix well in bowl and reserve.
Presentation:
Toss the parsnip and potato in with the fiddleheads and 1 tbsp of the vinaigrette.
Cut the rutabaga and turnips in half and lay around four plates.
Toss the lettuce (or mesclun) in with the remaining dressing and distribute to the four plates in a mound in the middle. Top with the fiddlehead mix and serve.
Note: The Saratoga Springs Farmers' Market moved outside last Saturday, May 2, 9 a.m. - 1 p.m. at the High Rock Ave Pavilion. This Saturday, May 9, the market will be having a Mother's Day event for kids. "Plant a flower for Mom" where kids can pay a dollar and plant a flower to give to Mom. Flowers, soil and small cups will be provided. If they want to bring their own small pot, please feel free.
In selecting fiddleheads, look for a tight coil and only an inch or two of stem beyond the coil. There is a brown papery chaff that surrounds the fiddlehead on the plant. Much of this will have been removed prior to purchase, but some may remain. Before cooking, snap the stem off that goes beyond the coil and rub off any remaining paper chaff. Then wash thoroughly but gently with cold water to remove any dirt that may be in the coil, drain and pat dry. Use fiddleheads as soon after harvest as possible.
The flavor of fiddleheads goes well with cheeses, tomato sauces and oriental cuisine, including stir fry and pasta dishes. Be sure not to overcook. Saute, stir-fry or steam briefly to retain their crunchy texture and green color. And they make great pickles. Fiddlehead ferns are a good source of vitamins A and C, but note they should not be served raw as they have a slight bitterness until cooked and may cause stomach upset if eaten raw.
Grilled Roots and Fiddleheads with Greek Dressing (based on a recipe from WildHarvest.com and Chef Chris Perkey)
Ingredients:
2 baby turnips sliced in 1¼4 -
inch discs
1 Rutabaga sliced in 1¼4-
inch discs
1 Parsnip peeled
1 Corona potato peeled
1¼4 cup Extra Virgin Olive Oil
1¼2 tbsp Kosher salt
1 tsp fresh ground black pepper
4 cups baby green leaf lettuce
(Mesclun may be substi-
tuted)
1 cup fiddleheads, blanched
1¼4 cup greek dressing
Preparation:
Vegetables
Preheat grill to high. Toss the turnips, rutabaga, potato and parsnips in the oil, salt and pepper. Grill the vegetables, turning often to get nice cross marks on at least one side. The vegetables should be just tender. The parsnips and potato may take a little longer. When grilled, dice the parsnip and potato into quarter-inch cubes.
Greek Dressing
• 1¼4 cup red wine vinegar
• 1 cup Extra Virgin Olive Oil
• 1 tbsp Kosher salt
• 1 tsp Fresh ground black pepper
• 1 tbsp fresh oregano
Mix well in bowl and reserve.
Presentation:
Toss the parsnip and potato in with the fiddleheads and 1 tbsp of the vinaigrette.
Cut the rutabaga and turnips in half and lay around four plates.
Toss the lettuce (or mesclun) in with the remaining dressing and distribute to the four plates in a mound in the middle. Top with the fiddlehead mix and serve.
Note: The Saratoga Springs Farmers' Market moved outside last Saturday, May 2, 9 a.m. - 1 p.m. at the High Rock Ave Pavilion. This Saturday, May 9, the market will be having a Mother's Day event for kids. "Plant a flower for Mom" where kids can pay a dollar and plant a flower to give to Mom. Flowers, soil and small cups will be provided. If they want to bring their own small pot, please feel free.
Main Menu
I have seen fiddleheads used in floral arrangements as well. They add cool texture, interest and dimension to centerpieces.