i just bought fiddleheads yesterday, what do i do with them?
- the_cause2000

drown them in vinegar apparently. whatever they are.

i just bought fiddleheads yesterday, what do i do with them?
- the_cause2000

boil them with a bit of cooking oil for about 15 mins. Server with butter and vinegar and salt.

drown them in vinegar apparently. whatever they are.
- kicksave856

I will help ya kick...



Fiddleheads, you ask, are the unfurled fronds of a young ostrich fern. They are collected in the wild before the frond has opened and sold as a seasonal vegetable in stores and outdoor markets. They are called fiddleheads because they resemble the curled ornamentation (scroll) on the end of a stringed instrument, such as a fiddle. Although not as common a name where I grew up, fiddleheads can also be called a crozier after the curved staff used by shepherds and bishops. In the Maritimes, fiddlehead season has begun and will last 3 weeks. North American Indians were eating fiddleheads long before the arrival of the first Europeans. The Australian and New Zealand aborigines and the Japanese are very fond of fiddleheads. In Indonesia, young fiddlehead ferns are cooked in a rich coconut sauce spiced with chilies, galangal, lemongrass, turmeric leaves and other spices. Choose firm, bright-green, tightly-curled fiddleheads with their little brown shells still intact. Eat only the curled head and a small portion of the green stem. To prepare fiddleheads, shake vigorously in a plastic bag to remove any brown scales, then wash thoroughly, changing the water several times.

Serves 4
recipe from Canadian House & Home magazine
print this recipe

2 cups fresh fiddleheads, cleaned
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups wild mushrooms
salt and pepper
1 lb. orecchiette pasta
8 oz. soft goat cheese, crumbled
chopped fresh basil

In a steamer set over simmering water, steam fiddleheads 5 to 10 minutes, or until tender. Drain and plunge into ice water until cold. Drain.

Heat butter and oil in a frying pan over medium heat. Add garlic and cook 1 minute. Increase heat to medium-high, add mushrooms and cook 3 to 5 minutes, or until softened. Add fiddleheads and cook another 3 to 5 minutes. Season generously with salt and pepper.

Meanwhile, cook pasta in boiling salted water until tender. Drain and add to fiddlehead mixture, tossing well. Divide into four bowls and top with goat cheese and fresh basil.

Hope that helps

wow.

thanks, cabin!

wow.

thanks, cabin!
- kicksave856

My girl is making breaded fried cardoons tonight .we picked them monday at the cabin.

My girl is making breaded fried cardoons tonight .we picked them monday at the cabin.
- cabin

gonna need a few paragraphs on cardoons.

gonna need a few paragraphs on cardoons.
- kicksave856

lol

heres a link http://www.recipesandramb.../foragingwildgardoons.htm

I'm in Cambridge, MA, and it's Harvard's graduation this week - i.e. no hotel rooms in Cambridge. So I'm in Lexington, which is pretty and all, but in the middle of nothing.

So I'm eating hotel pizza tonight - but they say it's wood fired, so I might not die.

Wish me luck.

I'm in Cambridge, MA, and it's Harvard's graduation this week - i.e. no hotel rooms in Cambridge. So I'm in Lexington, which is pretty and all, but in the middle of nothing.

So I'm eating hotel pizza tonight - but they say it's wood fired, so I might not die.

Wish me luck.
- nfph

Come on down to Connecticut

I'm in Cambridge, MA, and it's Harvard's graduation this week - i.e. no hotel rooms in Cambridge. So I'm in Lexington, which is pretty and all, but in the middle of nothing.

So I'm eating hotel pizza tonight - but they say it's wood fired, so I might not die.

Wish me luck.
- nfph

I hope you have explosive diarrhea and projectile vomiting by 230AM

I'm in Cambridge, MA, and it's Harvard's graduation this week - i.e. no hotel rooms in Cambridge. So I'm in Lexington, which is pretty and all, but in the middle of nothing.

So I'm eating hotel pizza tonight - but they say it's wood fired, so I might not die.

Wish me luck.
- nfph

toppings pls

I hope you have explosive diarrhea and projectile vomiting by 230AM
- watsonnostaw

You're the best, Watty.

toppings pls
- Crimsoninja

BBQ chicken - sauce was legit spicy, not too sweet. Chicken was real, cheddar, red onion and parsley. Served with a mesclun salad - vinegar and oil.

Washed down with a local pale ale.

And am 1/4 through GOT book five... What the what poop getting crazy.

Come on down to Connecticut
- shvingter88

Are you in one of the decaying cities, or the effete suburbs?

BBQ chicken - sauce was legit spicy, not too sweet. Chicken was real, cheddar, red onion and parsley. Served with a mesclun salad - vinegar and oil.

Washed down with a local pale ale.

And am 1/4 through GOT book five... What the what poop getting crazy.
- nfph

usually not a fan of chicken on pizza

usually not a fan of chicken on pizza
- Crimsoninja

This, and pesto with whole small tomatoes are the only acceptable uses.

lol

heres a link http://www.recipesandramb.../foragingwildgardoons.htm
- cabin

love how he "surmised" that cardonne may be the french name.

usually not a fan of chicken on pizza
- Crimsoninja

lol

lol

heres a link http://www.recipesandramb.../foragingwildgardoons.htm
- cabin

a few more thoughts:

If cardoons are available at your market, be sure to give them a try. If not, then go foraging for the wild variety with someone who is experienced and can show you what to look for.
- the article

i've never "foraged" in my life and probs never will. i don't even know what the word means without the use of context clues.

that secret place is along the edge of the woods in a certain park in a suburban town in New Jersey that shall go unnamed.
- the article

no way, i live in new jersey!

It is best to harvest wild cardoons when the stalks are between 6 and 8 inches long, and always before the flower shoots up in the middle of the plant.
- the article

lol!

gonna need a few paragraphs on cardoons.
- kicksave856

homemade beef jerky with teriyaki flavoring

homemade beef jerky with teriyaki flavoring
- watsonnostaw

Dehydrator or oven

I prefer oven . When making it I use the oven more often.

Dehydrator or oven

I prefer oven . When making it I use the oven more often.
- cabin

no clue, it was not of my making, it was the designated nephews creation

edit: oven, he tried a dehydrator once and said it was like leather

no clue, it was not of my making, it was the designated nephews creation

edit: oven, he tried a dehydrator once and said it was like leather
- watsonnostaw

Are you in one of the decaying cities, or the effete suburbs?
- nfph

I am white