Thread: A New English Treat

With a very short period of availability, fiddleheads are picked just as they show themselves but before they open to be ostrich ferns. Then they are steamed or blanched and eaten. I like them with alot of butter, cracked black pepper and cider vinegar. Have any of you folks had them?

With a little imagination you can see why they are called fiddleheads:

Yepp, while not available fresh here on the prairies, the fine folks in eastern Canada are kind enough to freeze them fiddle heads and make them available pretty much all year for us. Can't say I'm all that big on them but I've had worse. Now, if you had been talking about that Norwegian delicatessen: "buried, half fermented trout", I'd be salivating!

Regards

Kaptain "There's nothing quite like a close flirt with botulism" Zero

I saw those in the store the other day while shopping for food. I had no idea what they were, if there there next time ill try your recipe, its pretty simple i should be able to replicate it

I havent thought of those in years!! The last time I had those was in a Science class in high school 1,2,3,...10,15,...20... oh heck years ago. As I remember they were pretty good. It was a class where we learned about edible plants that grew in that area of New England.

Bob

I've heard of them but never seen them up close. Looks good to me. Thanks for showing.