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Place all the ingredients in a large pot except for the milk. Simmer until the larger pieces of fiddleheads are tender. About 40 minutes on low heat. Add milk and simmer 20 more minutes.
Serve piping hot with biscuits, bread or dumplings.
Source: A New Brunswick recipe
By Raymonde G. from North Bay, Ontario
Editor's Note: "Fiddlehead ferns refers to the unfurled fronds of a young fern harvested for food consumption... In rural areas, fiddleheads are harvested by individuals in early spring. When picking fiddleheads, three tops per plant is the recommended harvest. Each plant produces seven tops that turn into fronds; over-picking will kill the plant." per Wikipedia
By
04/22/2009
This recipe is definitely intriguing :-) Do you happen to have a source of where to purchase fiddleheads? They certainly are not readily available here in the desert land of Richland, Washington ;-)
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