Flavor of the Week: Fiddleheads

Happy Friday everyone! With May now more than half over, I only have 5 1/2 more weeks until summer vacation!!!

WOO HOO! Oh the perks of being an educator. ūüôā

Alright, onto this week’s flavor of the week!

flavor

On Mother’s Day, Nolan’s step dad made fiddleheads.

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Now, I am by no stretch of the imagination a picky eater and I have tried/cooked many diverse foods, however I had never even HEARD of fiddleheads until last Sunday. How is that possible?!

After dinner, I came home and googled them to see what the hell I just ate and here is what I learned.

Fiddlehead Greens are fern like plants.

They grow on the banks of rivers and are harvested in the early spring and consumed as a vegetable. They apparently grow throughout the New England area which shocked me since I have never seen them before.

They are most popular in French and Asian diets.

They are a great source of  fiber and iron as well as omega-3 and omega-6 fatty acids.

For more information about these curly cues, read this article.

They basically taste like a cross between asparagus and green beans. They had a little crunch to them, but their texture reminded me of asparagus. They are apparently best eaten steamed and are actually can be dangerous to consume raw or under cooked. I personally have never seen them in stores but I am told they can be expensive because they are wild harvested, AND they are only available 2-3 weeks a year!

Mackinaw peach anyone?

Sorry, Seinfeld tangent.

After doing some  research, I discovered that they are a pretty versatile ingredient.

and then we remembered something…..

We visited the Fiddlehead brewery on our trip to Vermont this winter! Small world.

Question of the Day:

What has been your favorite flavor of the week?

What do you have planned this weekend?

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