He's a funny little guy, isn't he?
Fiddlehead ferns, also called ostrich ferns, are new-growth fronds that have not opened up yet.
They, apparently, must be picked during a two-week window before the fern unfurls. Fiddleheads are so named because they resemble the scroll at the top of an, ahem, fiddle. In these United States of America, Maine and Vermont are the main sources of this seasonal wild food. Fiddleheads are rumored to taste like asparagus combined with artichoke. Or, some say, okra.
My tavern-friend Bobby has a place in Maine, and he is apparently a fiddlehead forager extraordinaire (fiddleheads are foraged, not cultivated), because he brought back several vacuum-packed bags of fiddleheads, which he gave to
Maureen, um, Peter, um, me.
This guy says fiddlehead are $19.99 a pound in San Diego. This, therefore, is a bag of the purest Maine fiddlehead gold, dude! Mistah and I? We cooked our bag right up, and made ourselves a delightful meal. And here's how we did it.
And all from these modest little guys.