Fiddle-heads, Spring 2010 : I've had fiddle-heads for the first time this spring and love them! Steamed for 10 minutes with some butter, salt and pepper they melt in your mouth. I bought the last batch from a local grower. I have no choice but to have some everyday if I don't want them to go bad! so far I've had them with Dijon pork chops which went really well together and with Kraft Dinner, not as good as with broccoli but alright. The best way to keep them is in water in the fridge.
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