Yup.  I got some fiddleheads.  It's spring... in Canada... it's a tradition thing... I've never had them before - I had to add that because sometimes we just spew out these things, items, veggies, traditions, whatever that we're all supposed to know and revere... Yeah, fiddleheads are this big spring thingy and are a big deal AND I've never eaten them, made them, foraged for them... nothing.


Fiddleheads are the first bit of an ostrich fern that begins to curl it's way out of the thawing ground in the spring.  It's a lovely thing when you think about it, slowly unfurling itself toward the sun and warmth of the new season (except we haven't had much of either over the last couple of weeks here in T.O - yeah, I'm a little bitter).  Their season is short, much like asparagus, and they have some great nutritional and health benefits.  Fiddleheads are like morels in that they are often just foraged for as well and not necessarily farmed.  Whatever, its all good.  I got mine from the food box and I'm happy with that.
Fiddleheads taste like... greens, I guess.  They certainly don't taste like chicken.  They have a lot more bit to them than greens do though.  Kid #1 wasn't in love with them but she ate them happily enough.  I know of a lot of people who did not like asparagus at first either.  I think it's one of those tastes that needs to grow on you.  I'm interested in trying some other recipes with these though.  So, a new challenge begins - back to the spring produce.  I have to think... stir fry's, omelette's, quiche.  I can probably use fiddleheads just like I would use any other green.  I like the seasonal aspect of using them.  Things somehow seem more special when you don't just cook the same way all year around.  It feels amazing to have something green and fresh to eat that's not just a leaf - ya know?  These things are not around for long so it's special to have them when they are in season and fresh... Plus, they're kinda weird looking which also has some cache with me.  Asparagus (another weird looking spring veggie) will be coming in as well, probably very soon - even next week.  Spring has arrived even if the sun has forgotten for the last little while.



Baked Penne, Fiddleheads and Mushrooms
serves 6

4 cups cooked penne pasta (reserve a little pasta water)
1/2 cup onion, diced (ramps or young leek would be even better)
2 cups fiddleheads
3 cups mushrooms, quartered
2 cups spring greens (spinach, dandelion, whatever)
1/2 cup cream cheese
1/2 cup goat cheese
1/2 cup parmesan cheese
1 tbsp each: oregano, basil, parsley (use fresh if you have)
1 veggie bouillion cube (low salt, organic)
1 1/2  cups cream or milk
salt and pepper sauce to taste

Preheat oven to 425 degrees F.
Heat a large pot over medium heat.  Throw in some oil (2 or 3 tbsp will do) and add in the onion, fiddleheads and mushrooms.  Lower the heat to med/low and toss it gently for about 7 min. or so.  Add in the greens and let the greens wilt.
Add in the cream cheese and goat cheese and mix it into the veggies until the cheese is creamy.  Add in the herbs, bouillion cube and cream or milk.  Once the cream has heated a little add in the parmesan leaving out just enough to sprinkle over the top of the casserole dish.
Add a little of the pasta water if the mixture is still too thick.  Make sure the thickness is good for you.  Add in the salt and pepper sauce to your own tastes.
Remove from heat and add in the cooked pasta.  Mix well and pour into a casserole dish.  Sprinkle the remaining parmesan on top.
Bake for 15 minutes or until a little brown and crispy on the top.
Cool slightly before serving.