What do parrotheads and fiddleheads have in common?

,Well, probably not much, save that both are eclectic (and it made for a catchy title); I'm sure if fiddleheads could talk, these foraged edibles would be Jimmy Buffet fans.

The first time I saw a fiddlehead was at Atkin’s Farm out by Amherst. I thought, “what a peculiar-looking thing” and “how do you eat this?” At the time, my lesser-adventurous self was not willing to buy some and sauté them in a college dorm kitchen. It’s been 5 years since fiddleheads have made their reappearance, but they have. And I loved them.

Fiddleheads are most popular during the spring months. They are what I call the "bean sprout equivalent of the fern world". Almost all ferns have fiddleheads, but the ostrich fern is really the only one that is harvested for eating. This weekend, amongst the throngs of mosquitoes who decided to accompany us on a hike, I searched for fiddleheads. I was quite unsuccessful, as I hoped in vain that the cold weather we've had would have allowed some of the fiddleheads to be out, yet their foraging season is really late April/May. Oh well.

Fiddleheads are great when sautéed with some garlic and olive oil. I added them to my veggie stir fry for an extra dose of New England spring! Get them while you can, because they are only in season in April/May/early June!

Spring Stir Fry

2 Tbsp olive oil
3 cloves garlic, finely chopped
1 onion, chopped
½ lb fiddleheads
1 head of baby bok choy, chopped
2 real baby carrots
½ lb sugar snap peas

1 cup pineapple, cubed
soy sauce or a sweet marinade
½ tsp cumin
½ tsp cayenne pepper

3 cups whole wheat pasta, cooked

Rinse all vegetables. Soak fiddleheads in 3 changes of cool water to remove all dirt. Over medium heat, sauté olive oil, garlic, an onions for 5-10 minutes, or until onions are translucent. Add fiddleheads, bok choy, carrots, sugar snap peas, pineapple, and sauce. Simmer for 10 minutes.
Add spices and cooked pasta and simmer for an additional 5-10 minutes.

Enjoy fiddleheads for a limited time! And a note of courtesy: NEVER ask the forager where he/she found and foraged the fiddleheads. It would be like asking a cook what her secret ingredient is!