Pickled fiddleheads. Picked and prepared at the Abbey. Fiddleheads can be used in many different ways. In a pasta dish, pan-fried, as an accompaniment to a piece of meat, or even in a fresh summer salad. They are rich in antioxidants, omega-3 and omega-6 fatty acids, vitamin C and various minerals and are becoming increasingly popular with local producers. A product to try!