Barbecue Steamed Fiddleheads

Fiddleheads, a type of fern harvested before the plant has a chance to unfurl, are as much a harbinger of spring in New England – and as fleeting – as a migratory bird passing through. They come up in the middle of spring, around the end of April and into May, when the soil has thawed and early vegetation makes its presence known.

The flavor is fresh and grassy, and offers a good contrast to heavier meats.

The following recipe uses the grill, so that while you happen to have the barbecue fired up anyway, you can toss your fiddleheads on toward the end for a quick steam in a foil pouch. The fiddleheads absorb the butter as it melts, turning each into a little net of creaminess.

If it’s still raining where you are, this recipe works just as will in a pan on the stove.

Barbecue Steamed Fiddleheads – serves 2 – 4

2 dozen fiddleheads
1 T butter, cut into 1/8 inch cubes
1 wedge of lemon

Clean the fiddleheads by rinsing them with cool water and cutting off the stems to expose a fresher surface.

Place them in the center of a large piece of aluminum foil. Evenly distribute the cubes of butter over the fiddleheads.

Fold fold the two opposite sides together and fold and press the ends together to form a pouch.

Place on a 400 degree grill for 5 – 7 minutes, flipping once. To avoid overcooking, it’s a good idea to do this once any meats or fish are just finishing up on the grill, since the fiddleheads need very little time to cook.

Remove from foil, place in a serving dish and squeeze with fresh lemon.

Ingredient origins – Fiddleheads – Maine; Butter – Maine; Lemon – Mexico