Recipes posted a year ago:
Last week, Karen brought home something from the Farmer’s Market that neither of us had ever tried – fiddleheads. The tightly-wound young growth of a specific variety of ferns, these silver-dollar sized greens promised to be something new and interesting. After reading up a bit on methods for prepping and cooking them, I got to work turning them into a tasty and unique new side dish for our meal that night.
- 1 hallock (approx 1 pint) fresh fiddleheads
- 1-1/4 tsp sea salt, divided
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, chopped
Start by brushing as much of the brown fuzz off of the fiddleheads as possible. Trim the ends of the stalks as well. Fill a 2-quart saucepan about half full of water and add 1 tsp of sea salt. Bring this to a rolling boil, then toss in the fiddleheads. Blanch for about 1 minute, then drain and transfer immediately to an ice water bath. Move them to a paper towel and pat dry.