Have I mentioned just how much I love my Field Goods subscription? Probably too many times. But, seriously, if it wasn’t for my weekly delivery, I wouldn’t have so many opportunities to try new foods.
My latest favorite: fiddleheads. No, it’s not a pet name for someone who plays folk music, it’s an actual food! The fronds of young ferns – to be exact – that grow in wet areas in the wild Northeast. Much like the rampion I wrote about earlier this month, fiddleheads are very scarce and, so, can be pretty expensive ($5-20 per pound). You may be able to snag some up at your local farm market mid-spring.
Lately, I’ve seen a few of my Facebook friends who live in and around the Berkshires posting their own finds.* Mushrooms too.
(I sometimes wish I lived in an area where I could forage, and then I think about how I would probably misidentify poisonous foods and die a slow and agonizing death from the inside out. On second thought, I’d rather buy my food from a store.)
I sautéed my fiddleheads, along with some organically grown asparagus, with some olive oil, garlic, salt, and pepper, and served it with steak on top of Parmesan pasta. It was delicious. Fiddleheads are bitter, so it’s good to pair them with something savory (like the garlic and steak). Mine came out crisp and almost buttery. They will definitely be something I look forward to as the seasons change.
*Be sure to thoroughly wash and always cook foraged items – even if you buy them at the store!