Fiddleheads

These tips come from the University of Maine extension services.

Harvest the tender little rolls of ostrich fern as soon as they are an inch or two above the ground. Carefully brush off and remove the papery brown scales. Thoroughly wash fiddleheads in clean, potable water several times until the wash water appears clean. Then bring a small amount of lightly salted water to a boil, add washed fiddleheads, and cook them at a steady boil for 10 minutes. Fiddleheads can also be washed clean and steamed for 20 minutes. Serve at once with melted butter or vinegar. The sooner they are eaten, the more delicate their flavor. They may be served, like asparagus, on toast. Cooked, chilled fiddleheads can be also served as a salad with an onion and vinegar dressing.

CREAMY FIDDLEHEAD SOUP

(You can find this recipe - and so many others - in the SolarFest Cookbook)

• 1 small bunch of scallions or baby leeks,
• thinly sliced
• 3 Garlic scapes or cloves, chopped
• One carrot, finely diced, if desired
• 2-3 cups of fiddleheads
• 3 TB olive oil
• 3 quarts broth (chicken or vegetable)
• 1/2 cup milk or cream

In a large stockpot, sauté scallions/leeks, garlic, fiddleheads and carrots in oil, until fiddleheads are completely cooked (about 15-20 minutes). Transfer 3/4 of the mixture into a blender, adding a small amount of the broth. Carefully blend till thick and smooth (adding more broth as needed). Return the blended mixture to the stock pot, adding the remainder of the broth. Slowly bring to a boil and let simmer for 10-15 minutes, allowing flavors to blend. Add salt and pepper as needed. Right before serving, add milk or cream and heat gently. Enjoy!