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Me and My Coiled Frond

When my coiled frond pokes through the soil it is a sure sign that spring has arrived. I am only available to harvest for about two weeks in any area I am discovered before I unfurl into graceful yet inedible plumes. My harvest spreads across the country, beginning in the Pacific Northwest and migrating east where our most popular specimens are found on our prime terrain. Respectively, my centers begin gray and turn a lush green as the harvest moves east. My taste is a cross between asparagus, green beans, and artichokes. I provide all these wonderful flavors along with a very appealing chewy texture. I can be steamed, simmered, braised, sautéed, or boiled. You will find me roaming around in salads, standing tall and proud in vegetable medleys, or drenched in hollandaise, maltaise, or butter sauce. Recently I have appeared in many a fine meal drizzled with some kind of ancient black vinegar from Italy that's over 100 years old. I am an excellent source of vitamin A and a reasonably good source of vitamin C and fiber. For a while we thought Townsend had made us immortal in his music, but we've learned that Uncle Ernie was not referring to us at all.

What am I?
Wild Leeks
Kohlrabi
Fiddlehead Fern
Cardoni


The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.


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