FUN FACTS ABOUT OUR FIDDLE HEAD FRIENDS
- The name comes from the resemblance to the curled ornamentation at the end of string instruments.
- Canada is home to the largest distributor of fiddle heads - NorCliff Farms Inc. in Ontario
- The deep green colour makes fiddle heads a source of beta-carotene (also found in orange vegetables)
- High in vitamin A: needed for healthy vision and immune system
- Also a good source of vitamin C, iron, phosphorus, niacin and many more fabulous vitamins and minerals.
- You must prepare fiddle heads properly before eating them as they can contain natural toxins. Similarly do not eat fiddle heads once they have uncurled and turned into ferns...ferns are not food!
Instructions for Preparing Fiddle Heads:
*Best prepared the day you purchase them.
1) Boil the fiddle heads in salted water for 4-5 minutes.
2) Change the water and boil a second time in more salted water for another 4-5 minutes.
|Courtesy of Alan Kidawski @ bwps.org|
-Sautee the prepared fiddle heads with olive oil / coconut oil, sea salt, pepper and garlic to taste
-Experiment with your own seasonings
Cold Fiddle Heads
Using prepared Fiddle Heads.....
-Add to salads with a balsamic dressing
-Dip in hummus or another dip
If you have never eaten a fiddle head try one...its the perfect season for them! Get them fast while they are still available at the farmers markets.