New Hampshire CSA
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TM 2010 New Hampshire CSA LLC
Recipes we love...
Fiddleheads are the edible, coiled fronds of the Ostrich fern (Matteuccia struthiopteris).
Nearly all ferns have "fiddleheads," but not all are edible. The ostrich fern is a particular
spring delicacy; its shoots have a unique texture, tasting a bit like asparagus or okra.
They must be picked during a two-week window before the fern unfurls.
To prepare fiddleheads, carefully brush off and remove the papery brown scales. Thoroughly wash fiddleheads in clean water several times, until the water appears clean. Then boil them for 5-10 minutes in lightly salted water or steam them for 20 minutes. The sooner they are eaten, the more delicate their flavor. Use them in any recipe that you might have for asparagus! A simple treatment is best. Cooked & chilled fiddleheads can be served as a salad with an onion & vinegar dressing.
Fiddleheads Dijon
Recipe from the University of Maine Cooperative Extension
Makes about 6 servings.
1-1/2 pounds fresh fiddleheads
1 tablespoon cornstarch
1 cup nonfat buttermilk
2 teaspoons Dijon mustard
3/4 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
Clean and prepare fiddleheads. Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water. Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.
Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper.
Arrange fiddleheads on a serving platter & spoon the sauce over them.
Serve immediately.
They must be picked during a two-week window before the fern unfurls.
To prepare fiddleheads, carefully brush off and remove the papery brown scales. Thoroughly wash fiddleheads in clean water several times, until the water appears clean. Then boil them for 5-10 minutes in lightly salted water or steam them for 20 minutes. The sooner they are eaten, the more delicate their flavor. Use them in any recipe that you might have for asparagus! A simple treatment is best. Cooked & chilled fiddleheads can be served as a salad with an onion & vinegar dressing.
Fiddleheads Dijon
Recipe from the University of Maine Cooperative Extension
Makes about 6 servings.
1-1/2 pounds fresh fiddleheads
1 tablespoon cornstarch
1 cup nonfat buttermilk
2 teaspoons Dijon mustard
3/4 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
Clean and prepare fiddleheads. Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water. Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.
Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper.
Arrange fiddleheads on a serving platter & spoon the sauce over them.
Serve immediately.