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In Season: Fiddlehead Ferns Slideshow

In Season: Fiddlehead Ferns Slideshow


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May 9, 2013

Halibut Barigoule

Here's a twist on a classic Provençal preparation, barigoule. Fiddlehead ferns, baby artichokes, and fava beans bring a touch of spring to this dish.

Click here to see the Halibut Barigoule Recipe.

Fiddlehead Fern and Nameko Linguine

Exotic fiddlehead ferns find an equally exotic companion in this dish, which features nameko mushrooms, a mushroom that is sometimes used in miso soup.

Click here to see the Fiddlehead Fern and Nameko Linguine Recipe.

Pan-Roasted Salmon with Morel Mushrooms, Fiddlehead Ferns, and English Peas

Who said that salmon recipes were boring? This one will have the skeptics thinking twice.

Click here to see the Pan-Roasted Salmon with Morel Mushrooms, Fiddlehead Ferns, and English Peas Recipe.

Fiddlehead Spring Pasta

Looking for a pasta dish that really lets the simple flavor of fiddleheads shine through? Then look no further than this recipe.

Click here to see the Fiddlehead Spring Pasta Recipe.

Fiddlehead Ferns and Garlic

This simple side dish is a great place to start if you've never had fiddleheads before.

Click here to see the Fiddlehead Ferns and Garlic Recipe.


How to Grow Organic Fiddlehead Ferns

Fiddlehead ferns are becoming much more popular, both on restaurant menus and at farmer's markets. These popular, classic ferns are revered for their delicious, emerging spring fronds and their stately, vase-shaped habit. The fiddleheads—the tightly coiled, new spring fronds—are only available for a few weeks in an entire year. They taste wonderful lightly steamed and served with butter. Remove the bitter, reddish-brown, papery coating before steaming. Fiddleheads should not be eaten fresh. They must be cooked first to remove the shikimic acid.

Fiddleheads contain even more antioxidants than blueberries, are packed with omega-3 fatty acids and dietary fiber, are low in sodium and contain vitamins A and C, niacin, potassium, phosphorus, iron, and magnesium.


How to Grow Organic Fiddlehead Ferns

Fiddlehead ferns are becoming much more popular, both on restaurant menus and at farmer's markets. These popular, classic ferns are revered for their delicious, emerging spring fronds and their stately, vase-shaped habit. The fiddleheads—the tightly coiled, new spring fronds—are only available for a few weeks in an entire year. They taste wonderful lightly steamed and served with butter. Remove the bitter, reddish-brown, papery coating before steaming. Fiddleheads should not be eaten fresh. They must be cooked first to remove the shikimic acid.

Fiddleheads contain even more antioxidants than blueberries, are packed with omega-3 fatty acids and dietary fiber, are low in sodium and contain vitamins A and C, niacin, potassium, phosphorus, iron, and magnesium.


How to Grow Organic Fiddlehead Ferns

Fiddlehead ferns are becoming much more popular, both on restaurant menus and at farmer's markets. These popular, classic ferns are revered for their delicious, emerging spring fronds and their stately, vase-shaped habit. The fiddleheads—the tightly coiled, new spring fronds—are only available for a few weeks in an entire year. They taste wonderful lightly steamed and served with butter. Remove the bitter, reddish-brown, papery coating before steaming. Fiddleheads should not be eaten fresh. They must be cooked first to remove the shikimic acid.

Fiddleheads contain even more antioxidants than blueberries, are packed with omega-3 fatty acids and dietary fiber, are low in sodium and contain vitamins A and C, niacin, potassium, phosphorus, iron, and magnesium.


How to Grow Organic Fiddlehead Ferns

Fiddlehead ferns are becoming much more popular, both on restaurant menus and at farmer's markets. These popular, classic ferns are revered for their delicious, emerging spring fronds and their stately, vase-shaped habit. The fiddleheads—the tightly coiled, new spring fronds—are only available for a few weeks in an entire year. They taste wonderful lightly steamed and served with butter. Remove the bitter, reddish-brown, papery coating before steaming. Fiddleheads should not be eaten fresh. They must be cooked first to remove the shikimic acid.

Fiddleheads contain even more antioxidants than blueberries, are packed with omega-3 fatty acids and dietary fiber, are low in sodium and contain vitamins A and C, niacin, potassium, phosphorus, iron, and magnesium.


How to Grow Organic Fiddlehead Ferns

Fiddlehead ferns are becoming much more popular, both on restaurant menus and at farmer's markets. These popular, classic ferns are revered for their delicious, emerging spring fronds and their stately, vase-shaped habit. The fiddleheads—the tightly coiled, new spring fronds—are only available for a few weeks in an entire year. They taste wonderful lightly steamed and served with butter. Remove the bitter, reddish-brown, papery coating before steaming. Fiddleheads should not be eaten fresh. They must be cooked first to remove the shikimic acid.

Fiddleheads contain even more antioxidants than blueberries, are packed with omega-3 fatty acids and dietary fiber, are low in sodium and contain vitamins A and C, niacin, potassium, phosphorus, iron, and magnesium.


How to Grow Organic Fiddlehead Ferns

Fiddlehead ferns are becoming much more popular, both on restaurant menus and at farmer's markets. These popular, classic ferns are revered for their delicious, emerging spring fronds and their stately, vase-shaped habit. The fiddleheads—the tightly coiled, new spring fronds—are only available for a few weeks in an entire year. They taste wonderful lightly steamed and served with butter. Remove the bitter, reddish-brown, papery coating before steaming. Fiddleheads should not be eaten fresh. They must be cooked first to remove the shikimic acid.

Fiddleheads contain even more antioxidants than blueberries, are packed with omega-3 fatty acids and dietary fiber, are low in sodium and contain vitamins A and C, niacin, potassium, phosphorus, iron, and magnesium.


How to Grow Organic Fiddlehead Ferns

Fiddlehead ferns are becoming much more popular, both on restaurant menus and at farmer's markets. These popular, classic ferns are revered for their delicious, emerging spring fronds and their stately, vase-shaped habit. The fiddleheads—the tightly coiled, new spring fronds—are only available for a few weeks in an entire year. They taste wonderful lightly steamed and served with butter. Remove the bitter, reddish-brown, papery coating before steaming. Fiddleheads should not be eaten fresh. They must be cooked first to remove the shikimic acid.

Fiddleheads contain even more antioxidants than blueberries, are packed with omega-3 fatty acids and dietary fiber, are low in sodium and contain vitamins A and C, niacin, potassium, phosphorus, iron, and magnesium.


How to Grow Organic Fiddlehead Ferns

Fiddlehead ferns are becoming much more popular, both on restaurant menus and at farmer's markets. These popular, classic ferns are revered for their delicious, emerging spring fronds and their stately, vase-shaped habit. The fiddleheads—the tightly coiled, new spring fronds—are only available for a few weeks in an entire year. They taste wonderful lightly steamed and served with butter. Remove the bitter, reddish-brown, papery coating before steaming. Fiddleheads should not be eaten fresh. They must be cooked first to remove the shikimic acid.

Fiddleheads contain even more antioxidants than blueberries, are packed with omega-3 fatty acids and dietary fiber, are low in sodium and contain vitamins A and C, niacin, potassium, phosphorus, iron, and magnesium.


How to Grow Organic Fiddlehead Ferns

Fiddlehead ferns are becoming much more popular, both on restaurant menus and at farmer's markets. These popular, classic ferns are revered for their delicious, emerging spring fronds and their stately, vase-shaped habit. The fiddleheads—the tightly coiled, new spring fronds—are only available for a few weeks in an entire year. They taste wonderful lightly steamed and served with butter. Remove the bitter, reddish-brown, papery coating before steaming. Fiddleheads should not be eaten fresh. They must be cooked first to remove the shikimic acid.

Fiddleheads contain even more antioxidants than blueberries, are packed with omega-3 fatty acids and dietary fiber, are low in sodium and contain vitamins A and C, niacin, potassium, phosphorus, iron, and magnesium.


How to Grow Organic Fiddlehead Ferns

Fiddlehead ferns are becoming much more popular, both on restaurant menus and at farmer's markets. These popular, classic ferns are revered for their delicious, emerging spring fronds and their stately, vase-shaped habit. The fiddleheads—the tightly coiled, new spring fronds—are only available for a few weeks in an entire year. They taste wonderful lightly steamed and served with butter. Remove the bitter, reddish-brown, papery coating before steaming. Fiddleheads should not be eaten fresh. They must be cooked first to remove the shikimic acid.

Fiddleheads contain even more antioxidants than blueberries, are packed with omega-3 fatty acids and dietary fiber, are low in sodium and contain vitamins A and C, niacin, potassium, phosphorus, iron, and magnesium.