
Random fiddlehead facts:
- Fiddleheads have been part of traditional diets in much of Northern France since the Middle Ages and in Asia, Australia, New Zealand for centuries.
- Tide Head, New Brunswick bills itself as the fiddlehead capital of the world
- Fiddleheads are considered the gold standard by Agriculture Canada for antioxidants - with twice as much as blueberries; they are also rich in bioflavinoids
- Fiddleheads are packed with nutrient omega-3 fatty acids, vitamins A and C, niacin, potassium, phosphorus, iron and magnesium
- the Ostrich fern produces the best, safest and most popular type of fiddlehead
- Fiddleheads taste similar to asparagus, artichokes and mushrooms with a crunchy, tender-firm texture and earthy, nutty flavour
When cooking fiddleheads remove the papery brown scales and wash them throughly. Then it is recommended that they be boiled twice for a total of ten minutes with a change of water between boilings - changing the water reduces the bitterness and the content of tannins and toxins. Fiddleheads can be steamed; spread them in a thin layer in a steam basket and steam for 20 minutes. Fiddleheads can also be sauteed and roasted.
Tightwad thinks that fiddleheads are just plain pretty. Here are some recipes for you to take a gander at: Earthly Delights fiddlehead and morel stirfry Indonesia Eats North Sumatran fiddleheads with spicy grated coconut The Dog's Breakfast spring vegetable soup Eats Well With Others mac n cheese with rosemary and fiddleheads Healthy Green Kitchen coconut curry with fiddleheads and cilantro chutney Closet Cooking spring shrimp scampi with fiddleheads and ramps
What are ramps? That's on Tightwad's list of new things to find out... stay tuned.
1 comments:
I had fiddleheads for the first time this spring, and they are DELICIOUS!
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