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In the Market: Fiddlehead Ferns
By
Joe DeSalazar
Published Mar 29, 2005
Modified Mar 7, 2008
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By
Joe DeSalazar
Published Mar 29, 2005
Modified Mar 7, 2008
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Other than Summer, Gothamist thinks Spring yields the finest produce of the four seasons. One of the stars of the season is the underappreciated fiddlehead fern.
Usually available from April-May, the fiddlehead is currently making an early appearance at Fairway ($8.99 1/2 lb). Fiddleheads have an asparagus, okra-like taste and are often a crowd pleaser due to the unfortunate fact that many are yet to taste them at their best. They are best blanched in boiling, salted water for about 4 minutes and shocked briefly in ice cold water, preserving the bright green color and al dente texture. Gothamist likes to finish them in a pan of hot olive oil, garlic, red pepper flakes and sea salt.
Fiddleheads are also great for a vegetable ragout side dish to accompany fish.
Have you seen fiddleheads in a market near you, or is Fairway ahead of the game?
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Joe DeSalazar
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