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Trout and fiddleheads with wild rice steeped in seasoned soup mix or 'brown n bag' seasoning mixed with dried cranberries. Thin sliced carrots seasoned with cloves is optional.
Fiddleheads are definitely a treat! If you like spring greens they are one of the first and therefore a rite of spring along with dandelion greens. Like anything they are good to a point then you'll tire of them. I get sick of trout and lobster every summer too. In their time they are great and since they mark the passing of spring to early summer they are like an old friend. Friends can wear out a welcome too and so it is with anything in abundance.
The local skunk cabbage is greening up the alder runs now. The skunk cabbage is about 1/2 way out. We're starting to pick up a trout here and there as the runoff receeds. I'll start looking for fiddleheads in about a week. Watch the ticks. I have a buddy on antibiotics already for a bullseye rash from a tick bite this week. A short walk behind my house can produce 10 or more ticks climbing on me in 10 minutes. Be careful.
In Quebec they look forward to "homard et tete de viole". That's lobster and 'head of the violin". Mainers are not as formal about such things. The term "fiddleheads" suits us just fine. The lobster season starts at about fiddlehead season. In Maine we have salmon and fresh peas around Memorial Day. They are called snow peas for a reason. A couple of rows on the south side of a barn painted white will ripen just about the same time that the early traditional salmon runs start. The first salmon caught in the Bangor Pool was always sent to the President of the United States. When Dwight D. Eisenhower was in office the fisherman was invited down to tell the tale.
Pea soup 'WITH' fiddleheads? I only picture disaster there. Long stringies dripping pea soup.
I tend to avoid any food that eating would include coating my beard with food.
But if you do try mixing pea soup with fiddleheads tell us about it.
One might just chop them into smaller pieces to put in soup. I use a lot of leeks in soups, but don't leave them whole, ever!
They do have a different taste and likely an acquired one (unless you were raised on them in Maine and don't know any better! )
I can take or leave them, myself. I might come gather a bucket if you let me know when they are ready -- I can pick a bucket for me and one for you and long as my knees don't talk too much with your back, and as long as the muck isn't deeper than my boots. LOL
Location: Los Angeles, but looking for my niche in ME, or OR
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Quote:
Originally Posted by starwalker
One might just chop them into smaller pieces to put in soup. I use a lot of leeks in soups, but don't leave them whole, ever!
They do have a different taste and likely an acquired one (unless you were raised on them in Maine and don't know any better! )
I was told it is like asparagus right?
Oh NMLM...I love the term tete de viole!
Don't they look just like it? Thanks for the info. I would never guess that's how they call it in QC. Now I know just how to order it
my son and his wife picked a five gallon bucket today near Douglas Pond
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fiddleheads
