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Tuesday, May 8, 2012

Fiddlehead Omelet


A couple of years ago, I remember watching an episode of The Martha Stewart show on which she was giddy with excitement to be preparing some of her favorite recipes with Fiddleheads.  Huh?

 

These New England delicacies are unfurled ferns that are harvested in the Spring for a brief amount of time- just as they've sprung from the ground, but before they've unraveled themselves into full ferns.  This certain type of fern is also indigenous in France... I guess they are fans the damp, dreary climates.  They are not farmed, but picked and gathered from nature.  In my mind, I'm equating them to the Morels back home... although they taste more like asparagus than a wild mushroom. 


With an effort to embrace all thing New England, I snatched some of these up at Verrill Farm this weekend.  I wasn't quite sure what to do with them, so like all mysterious things, I threw it in an omelet.


Are you a fan of the fiddlehead?  Share your recipes with me... there are a couple more days of fiddlehead season left!

6 comments:

  1. I ADORE fiddleheads, but they're almost impossible to get here in the South. My favorite fiddlehead dish I've had is actually a soup, but an omelet sounds like a wonderful way to enjoy them!

    ReplyDelete
  2. YUMMY!!! it does look delicious :D thanks for sharing it, I will have to try it!

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  3. WOW - Now that shows that you really can learn a new thing every day! I've never heard of them. Not sure whether they grow over here in the UK - although your list of optimum conditions - wet - check, damp - check, would imply otherwise - lol! Will have to check this out for sure as it looks DELICIOUS. Paula x
    p.s. Once again, absolutely impeccable photography - you make even the pan look yummy!

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  4. We get lots of fiddleheads in New Brunswick! We like to boil them, and eat them with butter and vinegar :)

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  5. A springtime treat growing up in Maine! It's a good idea to always blanch them in boiling water for a couple of minutes before going on to sauté or cook them however you like. Even the edible variety (ostrich fern) has toxins that can upset the stomach if eaten raw. Blanching first removes these toxins & makes them easy on the tummy.

    ReplyDelete
  6. Anonymous9:40 AM

    The omelet looks delicious...Fiddleheads are everywhere here in Maine this week, rebecca is right give them a good blanch. we eat them steamed till ready like asparagas, with butter. We wait each year, they are a sure sign of spring. Many earn a spring livin pickin the fiddleheads.

    ReplyDelete

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