Fiddleheads

This is a strange time of the year for locavores in the city. The weather is getting nicer, reminding us of lush gardens… yet nothing is ready to be harvested except some hearty mint, overwintered chives, and… fiddleheads. Yes those strange alien greens – really baby ferns – are available locally here in the northeast. I picked up a half pound or so and boiled them in salt water for about 5 minutes. (I read that some people find raw fiddleheads very bitter and/or mildly toxic – not enough to harm you, don’t worry.) Next I saute-ed them in oil with minced garlic, very thinly sliced onion and a dash of red pepper flakes. A nice, tender side to my local skirt steak, cooked on the grill pan and sliced against the grain.

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