Thursday, June 16, 2011

Fiddlehead Ferns

Yum.  I had never had them before, so when we found some this weekend in Massachusetts, I got excited and grabbed a bagful.  And yep, they were delicious:  cooked in boiling water for about 5 minutes, placed into an ice bath, then sauteed with salt, pepper and olive oil until tender. Then served up with a splash of balsamic vinegar. It was a good first foray into fiddlehead territory.  But, alas, their short season is just about over, so I'll have to wait a year to have another taste.

No comments:

Post a Comment