Comments on: Wading back in

By: RecipeOfTheWeek

RecipeOfTheWeek — Fri, 22 May 2009 15:31:55 +0000

Fiddleheads! My fave!!

By: lady d

lady d — Wed, 13 May 2009 18:44:09 +0000

yes, you should cook fiddleheads at least a little! from about.com: “Fiddleheads should be at least lightly cooked (some authorities recommend they be completely cooked). Raw fiddleheads can carry food-borne illness and/or cause stomach upset if eaten in large quantities.” i haven’t seen them yet in the farmer’s market i go to weekly here in SF, but the change in the seasons has been a bit messed up here this year… gorgeous fotos, btw!

By: Jennifer Hess

Jennifer Hess — Wed, 13 May 2009 17:52:36 +0000

Stacey – honestly, I don’t think they taste terribly different than asparagus, mostly I love them because they look cook

Silke – Hm, I’m wondering if the season started earlier down there? Do keep looking, though!

Laura Grace – Trout is the reason I want to learn to fish. And thank you for the link-out!

Amanda – I can’t think of many vegetables that *don’t* taste good sauteed with a little butter

Carishma – Thank you! I am envious of your mushroom-hunting. Someday…

am – I hadn’t heard of them being toxic either, but who knows.

samantha – Oh, that sounds great, and you know I love my vinegar!

Marie – I do love my feeshes (and as an aside, I am woefully behind on the internets – I think I have about 15 of your posts marked to read later. You’re prolific!)

Anticiplate – Hurry! The season is short!

By: Anticiplate

Anticiplate — Wed, 13 May 2009 15:37:14 +0000

Those fiddle heads are to die for! I want them now:) My neighbor has some in her garden, but I haven’t seen any at Whole Foods. I need to get my butt to the farmers market!

By: Marie

Marie — Wed, 13 May 2009 12:49:53 +0000

Foins are poisonous when unfurled and grown up. Fiddleheads are always edible, no matter where or what.

Jen, you have a way with the feesh. An art. Lovely, lovely food.

By: samantha from maine

samantha from maine — Wed, 13 May 2009 12:46:14 +0000

I usually boil my fiddleheads in water for about 5-7 minutes, drain and butter them (using Kate’s homemade butter – absolutely the best) and toss with just a bit of apple cider vinegar. Yum yum yum!
Your beautiful pictures are an inspiration.

By: am

am — Wed, 13 May 2009 05:46:23 +0000

i don’t think market fiddleheads are toxic, as non-toxic as any food can be. this could be a concern unknowingly picking them in the wild, but i think the right ones are fine to cook as little or as much as you like. does any one know anything to the contrary?

By: Carishma

Carishma — Wed, 13 May 2009 02:31:10 +0000

I’ve never had fiddleheads before, but we find a lot of chanterelles when we go mushroom hunting here! The trout looks delicious.

By: Amanda

Amanda — Wed, 13 May 2009 02:10:21 +0000

I completely failed at making fiddleheads this past week. Your process sounds pretty tasty though. Sadly, I don’t think I’ll get another chance to try them in Virginia. One day!

By: Laura Grace

Laura Grace — Wed, 13 May 2009 01:20:24 +0000

Mmmm…

Tell you what, once the weather warms up, there’s nothing like a lovely whole trout. I mean, I’d eat salmon twice a week I love it so much, but the delicate flavor of trout is something that says summer to me. Dunno, maybe it’s fishing trips? Something.

I linked here from chowhound a few days ago, in response to someone asking about how to use sorrel — your pesto popped to mind and I couldn’t resist sending more folks to my favorite foodie joint.