Available: APRIL-JUNE

Fiddleheads

Matteuccia struthiopteris

Fiddleheads are the shoots of the plant known as the ostrich fern. They are edible when cooked and have a flavour that is similar to asparagus. One thing to note about Fiddleheads is that they shouldn’t be eaten raw (some people have experienced illness after eating this vegetable raw, so please cook first!).As well, “they are a good source of vitamins A and C, niacin and riboflavin, and are nutritionally comparable to asparagus and other common green vegetables” (Small, Canadian Encyclopedia).

When are they in season?

May

Recipe:

Easy Fried Fiddleheads

Ingredients:

1 pound of fiddleheads

Water

Cooking oil, olive oil or butter for frying

Salt and Pepper

–         Place fiddleheads in a bowl of cool, clean water and swirl around to get any dirt out. Remove anything yellow or brown.

–         Place fiddleheads in boiling water to blanche for 15 minutes. Drain

–         Fry for a few minutes in oil or butter until desired tenderness is achieved

–         Enjoy with butter and salt (fiddleheads will also substitute asparagus in almost any recipe!)

Asparagus:

Asparagus officinalis

Asparagus, surprisingly enough, are part of the lily family. Asparagus spears are delicious to eat raw as well as cooked.It is known as one of the most perfect vegetables available because of its low calorie high vitamin construction. In addition to being low in calories, asparagus contains no fat or cholesterol, high amounts of fibre and potassium and very low sodium levels.

When are they in season?

Early May-June

Recipe:

Easy Roasted Asparagus

Ingredients:

1 pound of asparagus

Half a lemon

4 Tablespoons of olive oil

Salt and Pepper, to taste

–         Preheat the oven to 400 degrees

–         Have a glass dish ready (8”x12” works and you can overlap the heads of the asparagus)

–         Clean the asparagus by taking off any rubber bands and placing them head down in a bowl of cool, clean water (asparagus is grown in sand, so this will remove any before cooking)

–         Cut off the end part of the stock that is pinkish and hard to the touch (approximately one inch from the bottom)

–         Put the olive oil in a plastic bag, along with the juice from the lemon, salt and pepper. Put the asparagus in the bag with the mixture and make sure all spears are covered equally.

–         Spread the asparagus evenly in the glass dish (a slight overlap is ok)

–         Bake from 15-20 minutes depending on the size of the spears.

–         Serve hot or cold, with parmesean cheese and lemon juice as a garnish

 

Works Cited:

http://www.thecanadianencyclopedia.com/index.cfm?PgNm=TCE&Params=A1ARTA0002787

Bibliography:

http://www.asparagus.org/maab/nutrition.html

http://www.thecanadianencyclopedia.com/articles/radish

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