When I first came across a pair of pickers, I thought the process – and the product – a bit unusual. An older couple was hand picking these tightly-coiled green fronds from the riverbank, each resembling the scrolled end of a violin.
They explained these were “fiddleheads.”
I asked what they were going to do with them, and at the time was surprised they were going to sauté these baby ferns in butter. But after trying a few myself, I understood the attraction.
A Delicious Taste Blend of Spinach & Asparagus
Fiddleheads, which have a taste some describe as a combination of spinach and asparagus with a hint of rapini, are delicious. And less bitter, I find, when fried rather than just steamed or boiled. But for safety reasons, be sure to boil for 15 minutes or steam 10-12 mins (until tender) before hitting the frypan.
For do-it-yourselfers, this seasonal delicacy can be foraged from moist and shady environments, typically starting in late April in this province. But keep in mind that while all ferns produce fiddleheads, not all are edible. Like mushroom picking, you need to know what to look for – or find an experienced guide.
If that sounds tricky, also consider that patches of fiddleheads can be hard to find, and are a closely guarded secret among fans. So, my go-to harvesting spot has always been the grocery store.
Get Them Before They’re Gone!
“It’s a very short season,” said Carmen Trimarchi, president and partner of Vince’s Market. “Depending on how early or late the spring, it can begin on the last week of April or the first week of May. This year, we’re about a week late.”
Which means now is the time to drop by our produce department and grab some fiddleheads – cut, packaged and ready to go.
“We had some early arrivals,” he continued. “But these came from the U.S. Now our fiddleheads come from Ontario and Quebec, and later from New Brunswick, which has a different climate.”
Fiddleheads are Wild-Grown and Hand-Picked
Carmen explained that fiddleheads are not cultivated – they are a wild-grown product. Like wild blueberries, which are also hand-picked. And the window of opportunity is short, as once the hot weather arrives, they become ferns. So, to extend the season, pickers will move further and further north to catch these plants at just the right time.
Fiddleheads are at their best right after picking, and will last in your fridge about a week. They can also be frozen for up to a year.
And they are nutritional powerhouses with significant amounts of vitamins A and C, niacin, and potassium, not to mention having heart healthy omega-3 fatty acids.
This weekend, try something a little different in your stir fries, omelettes, soups, pasta salads, or as a side dish. Fresh fiddleheads won’t be around much longer!
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Til next time,
Neil
