Easy ready in 30 minutes, 80 calories nutritional snack!

Sauteed Fiddleheads

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History, Healing, Symbolism and More of Our Beloved Fiddlehead Fern

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Beautiful article by Catherine Boeckmann addressing the history, healing and symbolism among cultures of our beloved fiddlehead fern: A beautiful fern in the fern garden at Como Park in Minneapolis.  Jasanna Czellar Ferns are fascinating! This ancient family of plants—which lived  BEFORE  dinosaurs walked the Earth—has a prominent place in folklore and legend. Discover fern symbolism, healing powers, growing tips, and even recipes for cooking the young fiddlehead fern! WHAT ARE FIDDLEHEADS? In April, young ferns sprout from wet soil here in New Hampshire, appearing bright green against the decaying leaves. These are the fiddleheads, so-called because the very tops—furled tight when young—look like the tuning end of a fiddle. Fiddlehead ferns are the popular name for Ostrich ferns ( Matteuccia struthiopteris ) which grow in central and eastern North America. Ferns require liquid water to reproduce, so you’ll often ...
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Sauteed Fiddlehead and Mushroom Gnocchi

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Fiddleheads are a springtime favourite and taste a bit like a cross between asparagus and green beans. Look for fresh fiddleheads that are bright, firm and tightly coiled. Portion size 4 servings Credits : Canadian Living Magazine: May 2012 Ingredients 3 tablespoons unsalted butter 1 shallots thinly sliced ...
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Fiddleheads: From Ground to Consume

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At the beginning of May, or end of April (weather permitting) fiddlehead pickers journey to remote islands off the coast of New Brunswick and quest through forests and along streams in Ontario and Quebec in search of fiddleheads. NorCliff Farms encourages consumers to store fiddleheads in cold water for longer shelf life. By doing so, fiddleheads can have a shelf life of up to three weeks. With fiddlehead season being so short lived, this tip will help consumers prolong the pleasure of eating fiddleheads. Step 1: Clean fiddleheads. Place fiddleheads in a colander. Submerge colander in a bowl of water and remove any pieces of dirt by hand. (This may need to be done more than once.) Lift the colander and drain the water from the fiddleheads. Trim the ends off of each fiddlehead. Step 2: Boil the Fiddleheads. Boil water, add a pinch of salt, add fiddleheads into the water and cook for 8   to ten minutes, or until tender...
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