There are a lot of wonderful selections of produce at my local market and of course, the farmer’s market which have many seasonal products including fiddleheads. For those unfamiliar with fiddleheads, it is a fern… it is seasonal and it is not cultivated but you can find canned fiddleheads, or previously frozen ones if you cannot purchase it fresh.
To cook fiddlehead, I found this helpful in a cookbook titled , How to cook Everything: Simple Recipes for Great Food by Mark Bittman. In the entry, pg 574
“Fiddlehead: A young, barely emerged, tightly coiled (hence the name) fern, available only in spring, and locally they will not ship. better as a wild food picked yourself than a supermarket item. If you find them , or buy them, simmer or steam as you would asparagus, then reheat in butter or dress with vinaigrette. ” I guess is helpful if you know how to cook Asparagus which most of you already know … but I look up Asparagus in that part of the cookbook just to be sure …
This next recipe is great for overabundance of summer time harvest from the same author and cookbook. You can use the recipe for other fruits and vegetables as well.
12 just ripe plum tomatoes
2 tablespoons extra-virgin olive oil
1. Peel the tomatoes. Cut them in half and scoop out the seeds. Line a baking sheet with aluminum foil and turn the oven to 175 degree F, or a little higher.
2. Brush the foil with some of the olive oil and arrange the tomatoes, cut side down. Sprinkle lightly with salt and the remaining oil. Place in the oven and forget about them for 2 hours. ( I like the forgetting part! ~ee)
3. Turn the sheet back to front and see how the tomatoes are doing. You have several choices about determining doneness. If you just want to intensify the tomato flavor and use them immediately, they’re done when still soft but somewhat shriveled, 2-3 hours total. If you want to keep them for a few days, they’re done when they’re shriveled and mostly dry, at least 4 hours total (wrap and refrigerate). If you want to keep them for weeks (Yay!~ee), they’re done when they’re dark, shriveled, and dry, 6 or more hours total . Then wrap and refrigerate, or store in a jar in the pantry.