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 Fiddlehead Greens

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repartee

  • Total Posts: 111
  • Joined: 7/11/2003
  • Location: Boise, ID
Fiddlehead Greens Mon, 04/3/06 11:27 PM (permalink)
Anybody got any thoughts on fiddlehead greens.

What do you think they taste like and how doyou cook them and........most importantly, aside from McCains does anybody do them frozen?
 
#1
    Michael Hoffman

    • Total Posts: 17850
    • Joined: 7/1/2000
    • Location: Gahanna, OH
    RE: Fiddlehead Greens Mon, 04/3/06 11:49 PM (permalink)
    I've never seen them frozen. I don't happen to care for them a whole lot. I've sauteed them, steamed them, and even roasted them.
     
    #2
      Jimeats

      • Total Posts: 3175
      • Joined: 8/15/2005
      • Location: Ipswich Ma
      RE: Fiddlehead Greens Tue, 04/4/06 5:33 AM (permalink)
      I like them sauteed with a little lemmon zest and garlic. These furns must be cooked throughly they can be poisonus. They should be comming up about now, but we have had a dry March around here. Chow Jim
       
      #3
        tmiles

        • Total Posts: 1910
        • Joined: 10/1/2004
        • Location: Millbury, MA
        RE: Fiddlehead Greens Fri, 04/30/10 5:23 AM (permalink)
        We bought some at Price Chopper yesterday. They are usually a once or twice a year thing for us, because the season is so short. The produce guy reported to my daughter that they are usually a quick sellout. When/if they see them chiefs often buy it all. Our local store gets just one case per season. They were 5.99/lb, but 1/4 lb was plenty for the 3 of us, so they are not as expensive as they look at first glance.
         
        #4
          seafarer john

          RE: Fiddlehead Greens Fri, 04/30/10 9:32 AM (permalink)
           We have fiddleheads once a year. I don't know why we continue to do so because we don't really like them all that much. We steam them and squeeze a little lemon on them and some butter.

          Cheers, John 
           
          #5
            Rusty246

            • Total Posts: 2413
            • Joined: 7/15/2003
            • Location: Newberry, FL
            RE: Fiddlehead Greens Fri, 04/30/10 9:53 AM (permalink)
            Are these anything like a mustard, collard, turnip greens? I like all of these.  Reading the above posts I'm thinking not.  I've never seen or heard of them here.
             
            #6
              tiki

              • Total Posts: 4135
              • Joined: 7/7/2003
              • Location: Rentiesville, OK
              RE: Fiddlehead Greens Fri, 04/30/10 11:52 AM (permalink)
              i like em blanched well and then saute them in olive oil with garlic --wild if i can get it---or wild onions and finished with lemon!
               
              #7
                Rusty246

                • Total Posts: 2413
                • Joined: 7/15/2003
                • Location: Newberry, FL
                RE: Fiddlehead Greens Fri, 04/30/10 12:07 PM (permalink)
                Sounds like they may be more like ramps and that would be a"yuck" in my book.  I've never eaten ramps but I remember my Mother and Grandmother cooking them in W. Va when I was younger. P.U.

                I looked them up on the web, I was no where close with my assumptions.

                <message edited by Rusty246 on Fri, 04/30/10 12:22 PM>
                 
                #8
                  Michael Hoffman

                  • Total Posts: 17850
                  • Joined: 7/1/2000
                  • Location: Gahanna, OH
                  RE: Fiddlehead Greens Fri, 04/30/10 12:24 PM (permalink)
                  You don't like ramps? How terrible for you.
                   
                  #9
                    Ahi Mpls.

                    • Total Posts: 922
                    • Joined: 6/9/2008
                    • Location: Minneapolis, MN
                    RE: Fiddlehead Greens Fri, 04/30/10 3:17 PM (permalink)
                     They are unfurled baby ferns...They taste like mowing the lawn smells.   
                     
                    #10
                      Extreme Glow

                      RE: Fiddlehead Greens Fri, 04/30/10 6:01 PM (permalink)
                      Sauce magazine (St. Louis food scene) mentions them in the April issue.

                      http://www.saucemagazine.com/a/1251

                       
                      #11
                        chewingthefat

                        • Total Posts: 6100
                        • Joined: 11/22/2007
                        • Location: Emmitsburg, Md.
                        RE: Fiddlehead Greens Sat, 05/1/10 12:24 PM (permalink)
                        A pinch of Balsamic Vinegar to the finished product is a good thing.
                         
                        #12
                          wookman8

                          • Total Posts: 66
                          • Joined: 12/8/2006
                          • Location: Edmonton, Alberta, Canada
                          RE: Fiddlehead Greens Sun, 05/2/10 10:05 PM (permalink)
                          I eat a LOT of fiddleheads. Growing up in eastern Canada they are tradtionally boiled in salted water and served with freshly-caught trout (makes a great shore meal too in the spring). I like them with butter, s & p and often a squirt of lemon.
                           
                          #13
                            tmiles

                            • Total Posts: 1910
                            • Joined: 10/1/2004
                            • Location: Millbury, MA
                            RE: Fiddlehead Greens Mon, 05/10/10 6:00 PM (permalink)
                            Rusty246


                            Are these anything like a mustard, collard, turnip greens? I like all of these.  Reading the above posts I'm thinking not.  I've never seen or heard of them here.


                            No, they are unique. They are a fern that is just coming up in the spring. Furled as they are, they look like the head of a fiddle, thus the name. They are a little crunchy, and although the flavor is different, I would compare the "mouth feel" to young asparagus.
                             
                            #14
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