Fiddleheads!

We love fiddleheads. Crunchy, earthy, buttery...a cross between asparagus and artichoke in flavor, they are perfect for jazzing up an easy weeknight meal. Add further decadence by sauteeing them in browned butter and ribbons of prosciutto!

Fiddleheads are the fronds of the ostrich fern, a plant that requires some growing care (it does best in a rich, humus soil), but overall is an easy addition to any shade garden. We've started a bed on the north-northeast side of our home. It will take another year or two to establish enough plants to harvest from, but the result will be well worth the wait!

While ostrich ferns can be found in the wild, much care must be taken when hunting along riparian edges (river/stream edge areas) to avoid impacts to other plants, and one must be certain of their fern species. If ease of mind is preferred, look in local markets in late April to early May. Select tight fronds that have been kept moist and cool. When prepping, start by adding them to a bowl of water to help in rinsing off loose debris. Trim the stems only as necessary for removing the brown (oxidized) edge left from the harvester's knife.

Yes, I love playing with my food.

In addition to fiddleheads for this particular menu, we enjoyed Farmer Dave's white turnips (greens included and braised in cream, a classic French method), Riverside Farm potatoes (mashed with a hint of Great Hill blue cheese) and Wee Bit Farm tenderloin (seared in a cast iron skillet, finished in the oven to medium rare, topped with a pat of herbed compound butter). A meal of the local heavens, although not exactly calorie conscious. But who's counting? :~p