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+-- Thread: Fiddleheads (/showthread.php?tid=84498)
Fiddleheads - iCook - 07-06-2009
Does anyone here grow fiddleheads in their garden? Can you grow them in a garden? Or do you have to pick them in the wild?
Re: Fiddleheads - HomeCulinarian - 07-06-2009
Karen, I had to look it up, so that was my first clue the answer to your question is, "no"! This is as far as I got. Fiddleheads
So, what would you do with them if you had some?
Re: Fiddleheads - esgunn - 07-06-2009
They grow in my garden and other areas around the yard, but I just yank them out.
I would think it might need to be in a climate that grows ferns naturally.
A few years ago my Sister in Law's - Korean Mother in Law came and picked all my fiddleheads. I have also seen other Asian older ladies by the side of the road picking them.
They are usually in spring and I have seen them early season in the farmers market around here.
Re: Fiddleheads - cjs - 07-07-2009
I played with them one time (a long time ago) when we last lived up here and they were pretty abundant in the area. Can't remember what I did with them, but must not have been too impressed, can't remember ever doing anything again. (or....we moved
)
Re: Fiddleheads - iCook - 07-07-2009
I guess I would eat them. I found a recipe for Fiddlehead and Mushroom soup that I would like to try. I've heard they taste a bit like artichokes.
I thought I would ask about them around this forum since you all do just about anything on here. I figured someone would be an expert.
Re: Fiddleheads - cjs - 07-07-2009
someone will be along who knows, that's for sure, Karen.
Re: Fiddleheads - Lorraine - 07-10-2009
Quote:
Or do you have to pick them in the wild
We picked them wild in Quebec. They grew near streams and wet areas. There are different kinds of ferns that you don't want to pick, bracken ferns can be fuzzy and nasty. We picked the heads when they were still tight and unopened. They have to be well cleaned, as they can be gritty. I steam them, then saute them in olive oil/butter, S&P. Or, fry some bacon and onions until crisp, and toss the steamed fiddleheads in the pan until coated. They are also good served cold in an oil and vinegar dressing. They are only available for a short time in the spring, and used to fetch about $5.00 to $6.00 / lb in Toronto. Years ago, someone on another forum mentioned cooking them in an orange juice reduction with fresh thyme, and serving it with salmon. It was a great dish. I really like them.
Re: Fiddleheads - iCook - 07-10-2009
Good information. Thank you for your input.
Re: Fiddleheads - Old Bay - 07-10-2009
We steam them and season with salt, pepper & butter. Makes a beautiful presentation. To me they taste and feel like asparagus. We haven't done any in a few years--they are very expensive in Texas, hard to find, and the season is very short.
P.S. Karen, is that a real martini, or did you make it with Vodka?
Re: Fiddleheads - bjcotton - 07-10-2009
They are abundant here in Oregon on the sides of the mountains. I've never seen them cultivated, but lots of them in the wild. Never eaten them though.