WEST COAST UPDATE 3-14-2024

LADY FIDDLEHEAD FERNS

     Lady Fern, also known as the fiddlehead of the West, is a native food with edible fiddleheads. When cooked properly, it has a taste that has been compared to a mix of green beans, artichoke, and asparagus. Some reports say it can be slightly bitter or astringent, but this may be due to undercooking.  These ferns are not to be confused with the eastern or ostrich fiddlehead fern which is brighter and less bitter. While proper cooking can often remove the bitterness, no matter the preparation, fiddlehead ferns must be boiled or parboiled first. Timing and salt amount can vary but a minimum of three minutes in hot water before sauté, roasting or just seasoning and serving. Ferns and fiddleheads hold positive significance in cultures all over the world. Ferns can symbolize peace, hope, and endurance; some fiddleheads are used for nourishment and have healing properties.  The history of fiddleheads is a long one. These twirly little greens date back to the time of the dinosaurs, more than 100 million years ago. But ironically, the season for fiddleheads is fleeting — they only are available for a few weeks of the year in the spring. When available fiddlehead ferns can be found in American, Asian, Canadian,  Indian, Nepali, and Māori cuisine.  Lady fiddlehead ferns are grown in the USA, packed in five pound cases, and are now in the market.

 

Whats Hot

LADY FIDDLEHEAD FERNS
MOREL MUSHROOMS
HONEYCOMB
SUMO CITRUS
JUMBO STARFRUIT

Whats Not

CHERRIES
MACHE
BABY FENNEL
MARIDOL PAPAYA
YELLOW WAX BEANS