It’s Memorial Day weekend, and in Maine, there’s a very small culinary window that falls during this time: Fiddlehead season. For the flatlanders — those “from away” — fiddleheads are new sprouts of a plant called the Ostrich fern, and when harvested, look like what their name implies… the head of a violin.
They’re quite tasty, too. Flavor-wise, they fall somewhere between asparagus and spinach. When we’ve made them in the past, we’ve usually just steamed or sauteed them with a little bacon, salt, and pepper. But this weekend, Kelly came up with this pretty simple recipe idea, and we were very pleasantly surprised at how well it came out.
- Fiddleheads, cleaned. (A half pound or so. Enough to chop up and put in an omelette.)
- 1 tsp. minced garlic
- 1 Tbsp olive oil
- 3 or 4 strips of bacon
- A few pieces of gouda cheese
- 2 eggs
- Salt & pepper (to taste)
1) Saute the fiddleheads in the olive oil with garlic, salt and pepper for about 10 minutes, until tender. Set aside. (Note: Cook thoroughly. Fiddleheads should never be eaten raw.)
2) Cook bacon. Set aside. Be careful. Bacon should never be cooked while naked.
3) Slice some of the gouda. Set aside. (Notice how I didn’t say, “Cut the cheese?”)
5) Scramble your eggs and cook them as you would any other less-impressive omelette. Add bacon, fiddleheads and gouda. Season to taste.
In true Stay Home and Eat form, this recipe came out way better than anything we could have ordered out. If you decide to try it, let us know how it came out. And hurry. Fiddlehead season is pretty short!