Sifaka
O sol nascerá amanhã.
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You would if you like good, fresh flavor.
The young foliage of ostrich fern (Matteuccia struthiopteris and Matteuccia pennsylvanica) is generally considered to be one of the most delicious ferns around, and ostrich fern is a graceful, easy plant for a shade garden.
In reality, fresh fiddleheads are not anything particularly strange. They are just the immature, green shoots of ferns, and they don't taste much different than asparagus. They grow in the wild and their tightly wound stalks house a burst of nutty green flavor that goes well with a variety of dishes. A common way to eat fiddlehead ferns is sautéed in olive oil with garlic.
- 3 cups fresh fiddlehead ferns, ends trimmed
- 3 tablespoons unfiltered extra-virgin olive oil substitute pork fat for a Southern experience!
1 clove garlic, minced - ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
Heat olive oil or bacon fat in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice. Lemon juice is optional.
¡Buen provecho! (That's Mid-coast Maine Spanish for “Enjoy!”
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