Quick, Get Your Green Fix!

Spring has sprung  in Canada which means fiddleheads, those delicious, nutritious greens are now in season for the next two weeks only!

A young, unfurled plant, the Fiddlehead is a type of Ostrich Fern found in the lowlands of Ontario, and can only be harvested in the first weeks of May before maturing and becoming unpalatable. A rich source of vitamins and antioxidants, this elegant plant has been popping up at farmer's markets and on restaurant menus over the past week (Pizzeria Libretto currently offers a popular Fiddlehead- flavored pizza). 

Fiddleheads can be substituted for broccoli florets and asparagus in many recipes, bringing a rustic flavor and satisfying crunch to everything from pastas to stir-fry's. They are also excellent marinated, pair well with cheeses and delicious sautéed in butter or garlic.

 When selecting Fiddleheads look for tightly coiled croisiers, or fern ends, that snap off crisply. Avoid limp or yellow specimens. Cut off the base to leave a small tail' and wash thoroughly, removing any excess brown skin and drain well. Make sure to cook or parboil before eating to remove any bitterness. After that, a world of ferny fun is yours to explore!

Below is a recipe for sautéed Fiddleheads that highlights the delicate flavors of the fern and tastes fantastic. 

Bon appetite Canada!

Garlic Fiddleheads
2 cups Fiddleheads
1 or 2 garlic cloves, minced
1/4 cup extra-virgin olive oil
2 Tbs finely chopped fresh parsley
Salt and  black pepper to taste

Trim any brown ends off of the fern shoots and wash them in cold water, pulling the paper-like brown skin off as you go then pat dry.
Heat half of the oil in a pan over medium heat.
Add the fiddleheads and turn the heat up a little.
Toss and stir for about 5 minutes.
Add remaining oil,  garlic, and  parsley and continue cooking until you can smell the garlic and the ferns are tender.
Season with salt and pepper and serve up this local goodness.  

Daniel Kuseta
		About the author:
		Originally from Australia and now based in Toronto, Dan’s on a one-man mission to try (and hopefully taste) the best this city has to offer. Whether it's the latest launch, must-see show or a new take on tamales, follow Dan as he shares his experiences of Toronto with you.
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