Recipe of the Week: Fiddlehead Dijon

Behold, the fiddlehead. Perhaps you've never seen one, or even heard of them. But the simple unfurled Ostrich Fern frond sitting on this plate is one sought after little veggie. You see, simple though it may be, getting it on that plate is more complicated than you might suspect. One of the few edible ferns, these little guys are strictly wild - meaning they aren't cultivated and don't grow on farms - so experienced pickers have to seek them out and pluck them by hand during their very short growing season of late April to mid June. Being that they're most abundant in Maine and Eastern Canada, many Northern New Englanders grew up with them and savor their unique asparagus-esque (with nutty undertones) flavor. A word to the wise: don't get between a Mainer and a fiddlehead.  Intrigued? Get thee to your nearest "better" grocer, or better yet... it just so happens we know a guy...  http://www.rumasfiddleheads.com/

 

Fiddlehead Dijon

You need:

• 1 1/2 pounds fresh fiddleheads
• 1 tablespoon cornstarch
• 1 cup nonfat buttermilk
• 2 teaspoons Dijon mustard
• 3/4 teaspoon lemon juice
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon pepper

Directions:

1. Clean and prepare fiddleheads; remove scales and wash thoroughly
2. Place fiddleheads in a vegetable steamer over boiling water
3. Cover and steam 20 minutes or until tender, but still crisp
4. Set aside, keep warm
5. Combine cornstarch and buttermilk in small saucepan; stir well
6. Cook over medium heat until thick and bubbly, stirring constantly
7. Remove from heat; stir in mustard, lemon juice, tarragon and pepper
8. Arrange fiddleheads on a serving platter; spoon sauce over fiddleheads and serve immediately

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