Wild Fiddleheads in Garlic Butter

Photo above: Fiddleheads in garlic butter.

When the snow has melted from the lower valleys but is still visible on the mountains, I start looking for one of my favorite edible wild plants. The fiddlehead is the top part of a fern, still with tightly curled fronds. They are edible but only in the very early spring while their fronds are still tightly curled. Just snap off the tops with your fingers and bring home to enjoy. It got its name because it so closely resembles the tuning end of a violin. I like to eat mine either lightly steamed with butter and garlic or in a creamy soup.

Directions:

1 clove of garlic, minced

3 Tablespoons butter

sea salt to taste

2 to 3 cups of fiddleheads, washed

Melt butter, garlic and sea salt in a small pot and cook until you smell the garlic (about 5 minutes). Place fiddleheads in a steamer pot and cook till bright green, about 5 minutes. Transfer to a serving dish and pour the garlic butter on top.

Fiddleheads go well with poached salmon or roasted chicken.

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging, raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

Check out Shopping Guide for food sources.

Enjoy!

Lorraine

This recipe was shared on

Food Renegade ,The Nourishing Gourmet ,Simple Lives Thursday , Hearth and Soul Hop and Simply Sugar and Gluten Free

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