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| | |   | Sweet Pickled Fiddleheads | | My Rating: | | More Actions: | | edit notes cancel edit notes | show tags hide tags | share hide share | | My Notes: - Private info just for you! | | |
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 It's Spring in Maine and that means that fiddleheads are showing up in the produce section of the local markets. Folks new to the area or visitors "from away" may have heard of fiddlehead ferns, but probably have no idea what to do with them. I moved here from New Jersey and while we had plenty of ferns there, we didn't eat them! I had to learn to appreciate the piquant flavor of the fiddlehead and how to best prepare them. Now I regularly include these native delicacies on our menu.
Fiddleheads are actually the young coiled emerging fern fronds of the ostrich fern. Nearly all ferns have fiddleheads, but those of the ostrich fern are unlike any other, and are a Maine delicacy that appears in the early spring during April and May. They are harvested by foragers almost as soon as they appear within an inch or two of the ground. They must be picked during a two-week window before the fern unfurls. Fiddleheads are named for their appearance, which resembles the scroll at the head or top of a fiddle. These edible shoots have a unique texture but taste a bit like asparagus or okra. Fiddleheads can be consumed raw or cooked.
 To prepare fiddleheads, carefully brush out and remove the brown scales, trim the ends, wash and drain them. Due to the short season for fiddleheads, most people like to preserve them for later use by freezing or pickling them. To freeze fiddleheads, blanch a small amount at a time for two minutes. Cool and drain. Pack for freezer storage. Here's a simple recipe for fiddlehead pickles:
Sweet Pickled Fiddleheads - 1 qt. cider vinegar
- 5 cups sugar
- 2 tsp. salt
Mix vinegar, sugar and salt in a saucepan; bring to a boil, pour over fiddleheads in pint sized jars; seal; process 10 minutes in boiling water process canner.
Recipes for Fiddlehead Soup and other creative recipes can be found online. We also like to serve them as hors d'oeuvres and in salads, too. If you can't find fiddleheads in your local market, you can come to Maine and enjoy these wonderful treats! by Laura Barclay About the Author  Laura Barclay is the Chef and Owner of The Newcastle Inn, a Coastal Maine Country Inn overlooking the wonderful harbor at Damariscotta. The Newcastle Inn offers bed and breakfast accommodations and gourmet dining featuring the best of Maine; local meats and produce, and the freshest local seafood and lobsters available. The Inn is centrally located in Mid-Coast Maine; a short distance to Freeport, Boothbay Harbor, Camden, Pemaquid Point, Monhegan Island, and even Bar Harbor. While at the Inn you can spend your time antiquing, hiking, kayaking, biking, and sightseeing all along the Maine Coast. Or you can go whale watching or sailing along the rocky coast of Maine.
The Newcastle Inn 60 River Road Newcastle, ME 04553
Newcastle, ME 800-832-8669
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