Fiddlehead ferns--known more simply as "fiddleheads"--are the cutest little under-appreciated veggies you'll ever meet in a farmer's market! Sure, they have a very short growing season and require that you pull a teensy bit of fuzz off of them, but they're so worth the trouble if you'll just give them a chance. Here, I boost their natural tastiness with lots of fresh herbs and summer squash, so if you have a garden that's bursting at the seams, this will be your new favorite recipe!
What You'll Need:
- 1-2 lbs. fresh, vibrant green fiddleheads (make sure they're bright, green, and very fresh! Once they start to go south, they get bitter)
- 1/2 cup roasted garlic oil
- 12 cloves fresh garlic, minced
- 1 large red onion, diced
- 2 small yellow summer squash, thinly sliced
- 1 large zucchini, thinly sliced
- 1 tbsp. fresh marjoram
- 1 tbsp. fresh thyme
- 1 tbsp. fresh parsley
- 1 tbsp. fresh oregano
- 1 tbsp. fresh rosemary
- salt and pepper to taste
What To Do:
First, you'll want to thoroughly clean all of the brown fibers off of the fiddleheads, lest they be too bitter to eat. There are several ways to do this, but the easiest is to simply pour them all into a brown paper bag and shake it like crazy. Then, dump the fiddleheads out and leave behind the brown residue that fell off. Repeat this process once or twice more as necessary, and then rinse the fiddleheads off. Now you're ready to cook!
Heat the garlic oil in a large saute pan over medium heat. Add the minced garlic and onion and cook for about three minutes, or until garlic is fragrant. Add the fiddleheads, summer squash, and zucchini, and stir well. Cook for 10-15 minutes or until vegetables are lightly browned. Turn off the heat under the pan and stir in all fresh herbs. Add salt and pepper to taste, stir thoroughly, and serve immediately. Enjoy!
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