I’ll admit it, when something is exclusive, I’m intrigued. When something is limited edition, you bet I want it. So when I learned of the elusive fiddlehead fern with its super short season, I knew I had to have them. The fiddlehead fern is actually the unfurled frond of the Ostrich Fern. They’re in limited supply for about three weeks in late April/early May. If you do find some, here’s a great way cook them up that really showcases their flavor:
First, remove any bits of the papery husk still attached to the fronds. Then — if you’re a nervous eater — you’ll want to boil or steam the heck out of them to avoid the slight chance of a GI problem that some health officials have worried people about. If you’re like me, you’ll risk the stomach upset for a flavorful, lightly cooked fiddlehead that tastes of spring. Simply toss them in a skillet with some butter, a drizzle of olive oil, and some salt and pepper. Delicious. — Erica P.