Fiddleheads are only available for a few weeks in the spring so you are going to want to get them while you can. They taste like a cross between asparagus and young spinach. Because they are foraged items, please wash and cook them!
Ethan Ball— our fiddlehead guy.
In the words of one of Ethan Ball’s in-laws, “he likes the swamps.” So, he is our fiddlehead go-to-guy. Fiddleheads are the foraged furled fronds of young ferns that grow in wild wet areas of the Northeast. Ethan’s farm, Schoharie Valley Farms, is located in (you got it!) New York's Schoharie Valley.
A Little Fiddlehead Sauté
About 8oz of fiddleheads
2 cloves of garlic, minced
1tbsp Butter or Olive Oil
Splash of lemon
Salt and pepper to taste
To prepare, boil the fiddleheads for 6 to 8 minutes but don't overcook. Toss with butter and lemon or some olive oil and lots of garlic and sauté over medium-high heat for just a few minutes to get a little color.