fiddleheads

Food of the Month: Fiddle (dee dee) Heads

Care of Amy Symington Contrary to popular belief, fiddleheads are not alien larva spawn from a furry green monster.  They are native to Ontario, British Columbia and Quebec and are the leaves of a delicious young fern that resemble the curled end of a fiddle.  If allowed to mature they would unfurl into long beautiful fronds.  They have a short, but sweet season here in Canada, usually starting in April or early May and ending approximately three weeks later.  They are deemed to be uniquely and traditionally Canadian and have been enjoyed as a delicacy for generations. There are many types of ferns that fiddleheads can be harvested from, however some have been found to be more nutritious than others. Recently, ostrich fern fiddleheads were found to contain high levels of omega-3 fatty acids, which have been linked to lowering the risk of cardiovascular disease as well as lowering LDL cholesterol levels.  They’ve also been found to contain twice the amount of antioxidants than the widely acclaimed, antioxidant rich blueberry. The ostrich variety in particular is the leafy goodness you will want to get your hands on. Generally speaking though, fiddleheads harvested from most ferns are found to be a… Read More


Filed under: elifelines Food of the Month Nutrition

Roasted Fiddleheads in a Fresh Cilantro Chutney

  Care of Amy Symington Make 6-8 servings Ingredients 3 tbsp extra virgin olive oil 2 lb fiddleheads 1/2 bunch cilantro, washed and stems trimmed 2 limes, zested and juiced 1 jalapeno, seeds removed and minced Sea salt and fresh black pepper to taste  Directions Preheat the oven to 375 F. Thoroughly wash fiddleheads, remove any brown ends and pat dry. In a large bowl, add the fiddleheads and drizzle 2 tbsp of oil over them. Toss the fiddleheads until they are coated in oil. On a parchment paper lined baking sheet, evenly distribute the fiddleheads. Roast for 20-25 minutes or until golden brown. Meanwhile, in a food processor puree the remaining oil, cilantro, lime juice and zest and jalapeno together.  Season with salt and pepper. Once the fiddleheads are roasted, toss together with the chutney in a large salad bowl and serve. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes