Fiddleheads!

I was out wandering around the place today trying to beat a bout of boredom. It seems as if today was one of those days when not a thing piqued the interest..at least not the housework! I sneaked out to take a much needed hike just to clear the mind and get a breath of fresh air. As I wandered, I wondered. I pondered a million and one non-related things..things like how do caterpillars know when it is time to come out of their cocoons, what makes owls hoot and roosters crow and why does grass grow better up a hill than down? The mind never ceases with all of these unanswered, earth-shaking questions! As I made my way around the back part of the peach orchard, I came across a whole patch of ferns and another question rolled around in the brain. If Fiddleheads are such a delicacy, why aren't there Fiddlehead farms?

Fiddlehead are so named because of the appearance of the new growth of the Ostrich Fern. The unfurled fronds resemble the curled ornamentation of the stringed instrument. If left on the plant each "fiddlehead" would unfurl to form a new fern frond. It is strange but each fern plant only usually sends up seven new fiddleheads each Spring and if too many of the fronds are cut off the fern can be severely damaged or even killed. I have been trying to leave as many of the ferns each year simply because I like the way they make the creekbed look. Now I find that these fiddleheads are edible and are actually quite the delicacy. To harvest, one must be at the right place at the right time. These fronds can grow at tremendous rate each day so the window of harvesting time is maybe two days..after that the fronds are tough. The fiddleheads are harvested in what is called the "black" season which is before the frond is open. When the new frond is no more than four inches tall, it is cut just at ground level. If you are planning to let the fern continue to grow, you must be careful not to "over-harvest". Never cut more than three heads per plant..this will allow the fern to be a sustainable crop! (The fiddleheads in the picture below are already too large to be tender.)

To dine on fiddleheads, it is important to keep in mind that they should be well cooked! There are some questions as to possible toxins in the fern. It is recommended that the heads be washed thoroughly and steamed for about ten to twelve minutes. These can then be served hot with a butter and lemon sauce or with Hollandaise Sauce. No..I have not tried any yet as they are harvested in early Spring before the fronds are opened. Or perhaps that is just an excuse for my being a tad bit dubious that something that grows in the mucky creekbottom can taste delightful! If you have ever pulled one of these ferns out of the mud of the creek, you could attest to the foul-smelling rootball and that might be enough to deter your cravings for fiddleheads! But then again..who knows..you might find me steaming up a batch some day next Spring! Pass the butter, please!