Fiddleheads?

http://chickensintheroad.com/farm-bell-recipes/fiddleheads/



Fiddleheads are the curled-up early fronds of the ostrich fern, found in the spring along riverbanks in the Northeast.


Difficulty: Easy
Servings: 4 - 6
Prep Time: about 10 min Cook Time: about 15 min Ingredients

Fiddleheads
water
butter
vinegar if desired
Directions

Rinse 1 or 2 lb cleaned fiddleheads three times in cool water.
Meanwhile, bring water to a boil in saucepan (enough water to cover fiddleheads).
Put into boiling water and bring to a boil again.
Cook for about 15 min. until tender but not mushy.
Drain and serve hot with lots of butter, and vinegar if you like. They can also be served cold in a salad.
They can also be frozen or canned, using your usual method.

Fiddleheads are, indeed, wonderful with lots of butter and a little salt!

I used to get my mother a pound of them every Mother's Day.

Lee

Never heard of them Lee until today.
Isn't that crazy?

Apparently they have them at Trader Joe's, which must be a supermarket that has those kinds of rarities.
I'd never see something like these around here.
Nor have I seen them when living abroad.

http://dailyshimmer.com/blog/2012/06/fiddleheads-an-amazing-wild-food/

We ate 'em when I was down on the farm !
they are a great green !

Never heard of them!

Fiddleheads, Steamed w/ leek greens
1 pound Fiddleheads cleaned
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice, or to taste
3 teaspoons brown-style mustard
3 tablespoons finely chopped Wild Leek greens
Steam the fiddleheads over boiling water for 5 minutes, or until they are crisptender.
Drain, then chill in a bowl of ice and cold water to stop the cooking. When they
have
cooled transfer to colander to drain.
In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard,
wild leek
greens. Add salt and pepper to taste, whisking until the sauce is smooth. Serve
the
Fiddleheads topped with the sauce.
Serves 4 to 6

Garlic Fiddleheads
1 pound fresh fiddleheads
2 shallots, finely chopped
1 tablespoon Soya sauce
1/4 cup butter
1 teaspoon sugar, granulated
6 garlic cloves, finely chopped
3 tablespoons white wine
Shake fresh fiddleheads in a paper bag until brown skins come off;
discard skins. Steam fresh or frozen, unthawed, fiddleheads until
just tender. Meanwhile, heat butter in heavy frying pan and saute
garlic and shallots until softened. Blend in Soya sauce, sugar and
wine. Add steamed fiddleheads, turning to coat them well in sauce.
Serve at once. SERVES:4

Fiddleheads with Lemon Butter
Yield: 6 Servings
1 lb fiddleheads
2 tb melted butter
juice of 1 lemon
salt and pepper to taste
Wash the fiddleheads carefully so as not to break them. Place the
washed fiddleheads in boiling water, boil for 5-6 minutes or until
tender. (Don't overcook!) Drain well, place in a serving dish. In
a small saucepan (or in the microwave), melt the butter. Squeeze
the juice of 1 lemon into the butter and stir to combine. Pour the
lemon butter over the fiddleheads and toss lightly to coat. Salt
and pepper to taste, serve immediately.

Marinated Fiddleheads
1 lb fiddleheads, blanched for 5 minutes
1/4 cup minced sweet green pepper
1/4 cup minced sweet red pepper
1/4 cup minced onion
1/4 cup salad oil
1/4 cup cider vinegar
6 tbsp sugar
1/2 tbsp salt
1/4 tsp pepper
Combine all ingredients for the marinade. Add fiddleheads, peppers
and onion. Marinate for at least 24 hours.

Sauteed Fiddlehead Ferns with Parsley and Garlic
1 lb. fiddlehead ferns
1 garlic clove, minced
1/4 C butter or extra virgin olive oil
2T finely chopped fresh parsley
salt and ground pepper
Trim any brown ends off fern shoots. Wash the fern shoots thoroughly
in cold water, pulling off the brown chaff on their edges as you
go, drain in a colander, and pat dry. Crush the minced garlic on
a cutting board with the side of a chef's knife.
Heat half the butter or oil in a wide skillet or saute pan over
medium heat and toss in the fern shoots. Turn the heat up to medium
high--the heat should be hot enough so the shoots sizzle but not
so hot that the butter burns--and toss or stir the fern shoots for
about 5 minutes. Add the rest of the butter or oil, the garlic,
and the parsley and cook for 1 minute more, or until you smell the
garlic. Season to taste with salt and pepper and serve immediately
on hot plates.

They eat a lot of them hear in Maine. Every spring my friends go out and get them.

I remember well following behind Granny with a huge wicker basket as we walked the river banks and wooded areas on the farm, collecting Fiddleheads and Ramps........

I learned early on that all that's provided is not in a store...................

Granny and my boys.... 1987

Geez, Lucky, all those recipes sound fantastic! I can't wait to try one or more of them next Spring!

What a wonderful photo of your grandmother and sons! Beautiful family!

Lee