Ferns for Dinner

Last night I stopped at the neighbourhood market for some lemons. In the produce section I honed in on a real find - Fiddleheads!


The gal at the grocery check out asked her coworker - what are these? I answered "Fiddlehead Ferns. They are ferns from the forest". The grocery girl was intrigued, she said she had never seen them before. I asked her if she likes asparagus, she said yes and I informed her that Fiddleheads are like any green vegetable.


In retrospect, I realize that these spring-time treats are less like asparagus and more like kale in flavor. They are nutty, yet subtle. Truly a treat.

Fiddle Head Recipe:

• Wash and cut off the tips of the ferns


• Steam for a few minutes and set the ferns aside


• Empty out the water of the pot and put it on low heat on stove


• Add butter (say 2 tbsp) and let melt


• Add crushed garlic - one clove


• Saute garlic for one minute (low heat, so it doesn't burn)


• Add ferns back into pan


• Season w/ Salt & Pepper


• Add a wee bit more butter if necessary


• Put the lid on for a minute or two while serving up the rest of the meal