Fiddlehead Thread, NF

[chris.brock]

my wife called me a "something else" head for for riding around instead of working on the "to do" list

 

but picking fiddleheads is another ritual of spring,

 

In Oakville, things are about 2 to 3 weeks behind normal, I thought I was still going to be a little early but it's actually late

 

 

 

 

 

 

 

 

[Bill Shearer]

I was out on another stream on Monday in your area, and didn't see any! I made it a point to look for some since the fishing was slow.

I did see a few deer, and a hawk that didn't make it through the winter.

Very strange spring!

[Joeytier]

Can't wait for the fiddleheads to start up here. Gonna be at least a week but i saw a couple starting to sprout last weekend

[dracokaos]

whats your favourite recipe for fiddleheads???

[i2cool2fool]

whats your favourite recipe for fiddleheads???

Steamed or boiled (drained) with a pat of butter, salt/pepper and splash or two of vinegar. Oh yeah... with boiled taters and fresh Atlantic Salmon helps (else rainbow or speckled trout). That's how I was raised in New Brunswick.

[i2cool2fool]

picking fiddleheads is another ritual of spring,

 

In Oakville, things are about 2 to 3 weeks behind normal, I thought I was still going to be a little early but it's actually late

 

 

Enjoy Chris! I am jealous.

[chris.brock]

favourite recipe-

 

roll them around in balsamic vinegar and olive oil, then a quick grill on the BBQ (I know some people say they should be cooked thoroughly, so use at your own risk)

[dracokaos]

I've had them once when i was a lot younger and not concerned about how it was cooked...lol

 

I guess I'm gona have to go searching....

[Rod Caster]

Can't wait for fiddlehead season. I plan on freezing a bunch this year.

 

If you want to stock your freezer, make sure you blanche them first. Freezing them non-blanched is a waste of good fiddleheads.

[Nipfisher]

I checked on Sunday and they have broke ground but still not sprouted yet.

[Rod Caster]

I checked on Sunday and they have broke ground but still not sprouted yet.

Good to know. I'm looking for new spots closer to home.

[Nipfisher]

My spot is within walking distance.

[kuhaman]

Nice bike. What kind?

[turtle]

Yesterday morning I picked my first fiddleheads this year. Ate them last night steamed for 10 minutes then add butter & lemon juice. Wild leeks have been up for about 2 weeks. Out turkey hunting, still no turkey but had a mature doe walk right up to me within 15M before she made me and ran off.

[mistaredone]

Eating raw fiddle heads will make your stomach grumble every year after when you see the annual fiddle head thread lol.

[Headhunter]

Steam or boil in salted water until almost cooked through. Add to fry pan and fry in butter and garlic.

HH

[pairofgreenhorns]

Steam until cooked halfway, drop in ice water momentarily, drain, toss in fry pan with butter garlic lemon and balsamic vinegar (or red wine vinegar),mushrooms,onions and bbq sauce can be added....season with salt and pepper to taste, serve with your favourite protein. you'll never want to eat them another way!!!!

[Headhunter]

Hey, anybody tried breading them... just occurred to me that they would hold up well to breading... hmmm, marinate them in _____ then bread and fry.

Potential I would think!

HH

[Brettiop]

Hey, anybody tried breading them... just occurred to me that they would hold up well to breading... hmmm, marinate them in _____ then bread and fry.

Potential I would think!

HH

 

I tried breading them in panko before, then fried in butter, tasted awesome

[Bassaholic]

Picked a large ziploc bag of them last night when trout fishing. Amazing how fast they come on, same stretch of river I fished opener and they weren't even showing then. Yesterday most were over a foot and a half high! Took a lot of work to find the smaller ones that were just sprouting. If you're in SW ON get out and look for them now or you'll miss out.

[ch312]

Fried in some butter and seasoned with salt and pepper is the only way to go. Boiling them extracts too much of the flavor and nutrients. As with any plant, if you insist on using water to cook them you should really opt for steaming to preserve the natural flavor and nutrients.

 

They can definitely be eaten raw in small quantities (as in a small handful) with no ill effects. I have munched on raw fiddleheads while picking every spring for the last 10+ years.

 

 

 

I'm heading out in a couple hours to get my usual 3-5 gallons worth for the yearly supply. Hopefully it's not too late around here...

[ch312]

Well, give the fiddleheads another couple weeks in the Brantford area. I just got home and every single fiddlehead hump I saw had zero heads sprouting. I dug into one and the heads are still small.

 

 

But, I did manage to scoop up a few small dryad's saddles that will hit the frying pan tonight with some pike.

[Roy]

Well, give the fiddleheads another couple weeks in the Brantford area. I just got home and every single fiddlehead hump I saw had zero heads sprouting. I dug into one and the heads are still small.

 

 

But, I did manage to scoop up a few small dryad's saddles that will hit the frying pan tonight with some pike.

 

Dryadss saddles eh? Careful the goddess Artemis doesn't put a curse on your family for taking her beloved dryad's saddles.

[misfish]

Seen this post this morning and I too was wondering when they,ll be popping up. I,ll be out this Sunday along the rivers edge, a stretch where I get all mine. Something tells me they are a week or two away. Love me fresh fiddles.

 

Did a quick search on these so called Dryadss. I have seen them. But before I eat them,I will post a pic to be sure they are Dryadss..

Edited May 7, 2014 by Misfish

[ch312]

Seen this post this morning and I too was wondering when they,ll be popping up. I,ll be out this Sunday along the rivers edge, a stretch where I get all mine. Something tells me they are a week or two away. Love me fresh fiddles.

 

Did a quick search on these so called Dryadss. I have seen them. But before I eat them,I will post a pic to be sure they are Dryadss..

 

 

It's pretty hard to mistake them for something else. The underside and inner flesh is white, they can be easily broken/snapped, and they smell exactly like watermelon rinds.

 

Stick to the smaller and more tender dryads as they tend to get tougher as the size increases. Like other mushrooms, simply fry in butter at med-high heat and season with salt and pepper.