31
SPRING
2016
|
SPRING’S
EARTHY
DELIGHTS
Haily Durnin with a fistful of wild leeks
Follow these complete cooking instructions
before serving fiddleheads.
CLEANING... remove as much of the brown papery husk on
the fiddlehead as possible. Wash the fiddleheads in several
changes of fresh, cold water to remove any residual husk
or dirt.
COOKING... Cook fiddleheads in a generous amount of
boiling water for 15 minutes, or steam them for 10 to 12
minutes until tender. Discard the water used for boiling or
steaming the fiddleheads. Cook fiddleheads before
sautéing, frying, baking, or using them other foods like
mousses and soups.
FREEZING... Clean the fiddleheads properly. Boil them for
two minutes. Discard the cooking water. Then plunge them
into cold water and drain. Pack the fiddleheads in freezer
containers or bags and store them in the freezer for up to
one year for best quality. Never re-freeze thawed food.
Forage forWildLeeks in
hardwoodbushand find
Fiddleheads (OstrichFern)
thriving inswampyareas.
Fiddleheads
generallystart
tosprout in
mid-to-late
April.
