Nourishments—

Fiddlehead Ferns A Fleeting Springtime Treat

By Nancy K. Crevier

A friend was so kind as to bring me a bag of fiddleheads this week that she had bought at a roadside stand in Maine. The delicate sprouts of the ostrich fern are a too-brief springtime treat relished by foodies and locals in the northern states, and pretty much ignored by the rest of the population.

Fiddleheads are aptly named, the tightly wound, immature frond a deep green version of the head of a violin.

The emerging ferns are harvested from the clusters of three to a dozen fiddleheads growing on banks of streams during April and May. According to the University of Maine Cooperative Extension service, fiddleheads “can be identified by the brown papery scale-like covering on the uncoiled fern, as well as the smooth fern stem, and the deep U-shaped groove on the inside of the fern stem.” The little coils should be picked before they reach more than one to two inches above ground and while they are still compacted together.

The specialty food does appear in local markets during its short season, so you don’t have to travel all the way to our more northern neighboring states to find them. Try not to be put off by the mystery of the little green. They are worth delving into and make a terrific change of pace from asparagus, lettuce, and peas.

Fiddleheads may be stored, unwashed, in plastic in the vegetable crisper of the refrigerator for approximately a week.

This wild delicacy must be cooked before eating. A Center of Disease Control report shows that undercooked fiddleheads were connected to a food-borne illness outbreak causing gastrointestinal distress in Canada in 1990, and again in New York in 1994. While a toxin has not been associated with fiddleheads, the findings of the investigation notes that boiling or steaming fiddleheads before eating is  recommended. They can be either boiled for ten minutes after rubbing off the brown covering and rinsing well, or steamed for 15 to 20 minutes. Like other green vegetables, they should retain a bright green color and be tender, not mushy, when fully cooked.

The cooked fiddleheads can be consumed either hot, at room temperature, or refrigerated for use in salads.

Don’t let the outside chance of an undercooked fiddlehead keep you away from this springtime treat. Fiddleheads are a great source of vitamins A and C, fiber, and plenty of antioxidants. Plus, they are delicious.

Fiddleheads taste a little like asparagus, a little like spinach, and a little like nothing else you have ever devoured. Not as earthy as a mushroom, they still evoke a woodsy flavor that is nicely complemented by mild vinegars, mustards, and natural sweeteners such as maple syrup or honey.

Be quick, though. The days of fiddlehead availability are quickly waning, and it will be another year before the spiraled greens reappear.

The University of Maine Cooperative Extension Service suggest these two recipes for enjoying the fruits of the season.

Fiddlehead Dijon

1½  pounds fresh fiddleheads 1 Tbs cornstarch1 C nonfat buttermilk 2 tsp Dijon mustard¾ tsp lemon juice½ tsp dried tarragon¼ tsp pepper

Clean and prepare fiddleheads. Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water. Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.

Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper.

Arrange fiddleheads on a serving platter. Spoon sauce over fiddleheads. Serve immediately.

Makes 6 servings

Sweet Pickled Fiddleheads

1 quart cider vinegar 5 C sugar 2 tsp salt

Mix vinegar, sugar and salt in saucepan; bring to a boil, pour over fiddleheads in pint-sized jars; seal; process 10 minutes in boiling water process canner. Makes 6 pints.

Note: spices such as cloves, cayenne, allspice, celery seed, and mustard seed can be added fro a zestier version.