Handling Fresh Fiddleheads

If more than 2 inches of stem remains attached beyond the coiled part of the fiddlehead snap or cut it off. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them completely.

Use fiddleheads while they are fresh, and soon after harvest. If you must store fresh Fiddleheads keep them well cooled (35 F) and tightly wrapped in plastic to prevent drying out. If you have stored them, you may wish to trim the stem again just before use since the cut end will darken in storage. They may be kept in refrigeration for about 10 days, although flavor will be best if used as soon as possible.

Sautéed Fiddleheads

Ingredients
2 tablespoons olive oil
3/4 cup wild ramps, cleaned, trimmed, and chopped
2 teaspoons garlic, minced fine
1/2-cup carrots, sliced julienne style
1/2-teaspoon salt
1 tablespoon cilantro, chopped fine
2 cups fresh fiddlehead ferns, trimmed and rinsed

Preparation
Heat the oil in a dutch oven and use it to sauté the onions, garlic, carrots, salt, and fresh herbs. Sauté for about three minutes. Add the fiddleheads and continue to sauté for about five minutes. Stir from time to time to ensure even cooking. The fiddleheads should be a deep green color, and should still be crisp. Serve hot.

Fiddlehead Soufflé

This is best served with fresh fruit and muffins.

Ingredients
¼ cup butter
6 tablespoons flour
2 cups milk
½ teaspoon salt
dash of coarsely ground black pepper
dash of cayenne pepper
6 large egg yolks
1 cup cooked fiddleheads, minced
1 cup grated cheddar cheese
6 large egg whites at room temperature
1/8 teaspoon cream of tartar

Preparation
Use a large saucepan to melt the butter over medium low heat. Stir in the flour to make a roux. Continue stirring for about three minutes. Remove from the heat and add the milk in a slow, steady stream, whisking constantly. Add the salt, pepper and cayenne. Simmer the sauce, stirring now and then, for about 8 minutes, or until it begins to thicken.

Remove from heat and permit it to cool. Beat the egg yolks in a medium bowl and add 1/2 of a cup of the sauce in a gradual stream, whisking constantly. Stir in the minced fiddleheads and the cheese. Using a large bowl, beat the egg whites with the cream of tartar until they become stiff, but not dry. Stir about a fourth of the whites into the fiddlehead mixture. Then fold in the rest of the egg whites very gently and softly, to retain as much air in the whites as possible.

Heat a buttered 2-quart soufflé dish in a preheated oven (350 F) until it is hot. Remove the dish before the butter browns. Spoon the fiddlehead mixture into the bowl, smoothing the top. Bake the soufflé in the lower part of the oven for about 45 minutes. A cake tester inserted in the middle of the soufflé should come out clean. Bon appetit!