Here they are! Fiddleheads: the first vegetable of Spring
* Attention – This vegetable must be boiled or steamed for at least 10 minutes before being consumed and cannot be eaten raw.*
We are so excited to announce that the first portions of fiddleheads will arrive this week-end just in time for your next basket. They are the first produce of the season and they will be hand-picked with love for you. Tell us how you like to cook them. Send your recipes at l.deschamps@lufa.com
Gatherer: Phillipe Landry
From: Bio-diversité, Des-Hautes-Prairies
Benefits
Super-food: contains two times more antioxidants than blueberries × source of omega-3 and omega-6 fatty acids × excellent source of fiber, potassium, vitamins A and C, and iron
Preservation
These fiddleheads were just harvested, so it’s always best to eat them in the first few days. To keep them fresh longer (up to 2 weeks), put them in a container filled with water and change the water daily. You can also freeze them: just blanche for two minutes then put them in an airtight container, for use throughout the following year.
Tricks & recipe ideas
Boiled: taste is similar to asparagus
Steamed: bitter taste reminiscent of rapini
- Put the fiddleheads in a bag and shake vigorously, to help the scales come off easily.
- Wash in cold water and remove scales as needed.
- Cook for 8-10 minutes in boiling water or steam.
- Once cooked, fry with oil or butter and a little salt for a few minutes.
- They’re delicious served cold in a salad with creamy dressing.
- Or serve them as a side dish, in an omelette (sharp cheddar and herbs), with pasta (fettuccine, tomato, and crème fraîche), or in soup.