This is a sponsored post written by me on behalf of Loblaws Companies Inc.. All opinions are 100% mine.
With season fruits and vegetables being showcased each month as we head into summer, our family decided to branch out and try a few new classic items you may have not even heard of. Let me introduce you to fiddleheads.
There are so many asparagus recipes online. But many consumers might not even be aware the natural goodness fiddleheads carry or how to prepare them.
Fiddleheads are similar to apples and banana by going through natural oxidation. Once they are exposed to air, they turn a dark brown. Fresh fiddleheads are also only available from April to mid-June so they great for seasonal cooking.
You should store your fiddleheads at at least 34 degrees Fahrenheit. For longer shelf life, store them in cold water. Fiddleheads are great because they can substitute almost any vegetable in any recipe: soups, stews, main dishes, side dishes.
Cleaning Your Fiddleheads
- Wash with your hands, remove brown papery husk on the fiddlehead as much as you can.
- Change the water as you wash. Use cold water or a metal strainer to remove husk or dirt.
- Cook fiddleheads in lots of boiling water for at least 20 minutes or steam for 15 minutes until tender. Throw the water out when you are done.
- You must cook fiddleheads before sautéing, frying, baking, or using them other foods like mousses and soups.
- Fiddleheads taste like rapini with a bitter taste when steamed and when boiled they have a mild flavor a bit like spinach and asparagus.
Tips for Freezing and Preserving Fiddleheads: Wash properly, boil for 2 minutes, discard cooking water, plunge into cold water and drain. Pack fiddleheads into freezer containers or bags. Store for up to 1 year for best quality. Cook well before serving. Do not refreeze thawed food. Do not pressure can or preserve fiddleheads at home. They are not cleared for home-preserved.
I decided to cook up some Peppercorn Steak with Steamed Fiddleheads (yum!) A super easy dish to make, and the fiddleheads make a wonderful vegetable garnish.
After washing our fiddleheads, picking off the husk and brown bits, rinsing them really well. We threw them into a pot of boiling water with a pinch of salt. I boiled them for 20 minutes until tender. Then strained them and blanched them for 10 minutes. Then I threw in a little butter and a pinch of celery salt and pepper. Done!
We threw the Peppercorn Steaks on the BBQ and cooked them for 10 minutes per side with great grill marks and amazing flavor. Adding the fiddleheads was just a super yummy and natural bonus for us to enjoy!
Grab your fiddleheads from Loblaws. It’s the place where you can buy all your seasonal foods. They are amazingly fresh and come packaged and preserved for you to enjoy. And if you want to share your delicious dish then do it online by following @Loblaws on Instagram and make sure your account is public. Hashtag your fiddleheads #WeLoveFood for a BIG CHANCE TO WIN up to $250 toward your next grocery shop! Think of all the fiddleheads you could buy.
- Steaks already purchased with Peppercorn or use your own marinade.
- A package of Fiddleheads from Superstore
- Pinch of salt
- Pinch of pepper
- Pinch of celery salt
Clean fiddleheads in a metal strainer for at least 15 min, wash them in cold water, making sure to change the water frequently.
Remove fiddlehead husks and brown bits, cut off the ends
Boil fiddleheads in a pinch of salt in lots of boiling water for 20 minutes until tender
Strain the fiddleheads and then blanch in cold water.
Throw steaks on the grill and cook on each side for 10 minutes or until you how you like your steak done.
Plate with fiddleheads all around.