Fiddleheads and Purple Tofu

In one of the current week’s supermarket fliers, Deb noticed there were fiddleheads advertised.  It was one of those “you’re not in California anymore” things.  “People actually eat those?” Well, my sister experimented with them a time or two, but I don’t know anyone else who does.

Only not so much, because even around here, it’s hardly something everyone eats.  Nor are they cheap, even on sale, making asparagus look like a bargain.  They’re also so transient as a fresh crop that they make asparagus look steadily available.  Of course, they are available canned…

I remember several years back - probably more like a dozen - when there was a sudden burst of articles about fiddleheads in the papers, and recipes started appearing.  Great PR stuff by the Maine producers of fiddleheads, trying to make more of a market for them.

I remember admiring how cleverly done the campaign was.  Give it enough years and maybe they’ll seem almost mainstream.  After all, I remember when kiwi fruit was new, exotic, and supremely expensive.

Do they sell fiddleheads where you are?  Have you ever tried them?

In the same ad there was a good sale on eggplant, which is not something I’ve bought since meeting Deb.  I’ve threatened to make fried eggplant sometime and see if she likes that.  She expressed some curiosity about what one might make with it and possibly trying it.

I always describe it as the tofu of vegetables.  Basically it’s bland and has a funny texture, but picks up other flavors.  Then again, when I make fried eggplant, it seems to develop a slightly sweet taste of its own (the way onions get sweet as onion rings, if less pronounced).  It’s been so long, though, I could be misremembering.  I seem to recall it having a nicer flavor than fried zuccini, but being more prone to having a smooshy texture inside.

I’ve always been a fan of a good eggplant parmesan.  In that case, it’s like a meat substitute.  The only other way I can remember having it is as one of the ingredients in a squash/eggplant/tomato dish that seems to be most commonly served by one of my uncles.  In that it’s just bulk for carrying the tomato and spice flavors, much as parmesan is mainly about the sauce and cheese.

Any big eggplant fans or recipes out there in readerland?

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