Hello everyone, Jess here.
I know there weren’t fiddleheads in yesterday’s share, but I wanted to put this one out there in case folks still had some to use. I stumbled upon this idea completely by accident. I was going to make this yummy recipe of Sautéed Corn with Bacon and Leeks from Cooks Illustrated (October 2014) when I realized that I had already finished my last bag of chest freezer corn. (This recipe is really best with fresh corn, anyway.) I popped in fiddleheads in place of the corn, and my husband, not a fiddlehead fan, went back for seconds. Bacon and leeks apparently make everything ok!
- 3 slices of bacon
- 3 small leeks (white and green parts, slivered lengthwise and thoroughly washed)
- 1 bag of fiddleheads, trimmed, cleaned and safety steamed
- kosher salt
- Cayenne pepper to taste (optional)
1. Cook bacon over medium heat until crispy. Remove bacon to a paper towel lined plate, and pour fat out of the pan, leaving enough to liberaly cover the bottom.
2. Add leeks and a pinch of kosher salt to the fat in the pan. Cook until the leeks are just starting to soften, about 5 minutes. Add your steamed fiddleheads to the pan and saute with leeks for 3 minutes more.
3. Remove from heat, crumble in the bacon and gently stir together. Season as desired and serve immediately..
Meanwhile, Sarah and I are getting ready to attend the Annual Sheep Shearing event on Saturday at Springdell Farm. It will be a wonderful opportunity to meet some of the local vendors who provide the delicious farmstand offerings. We hope to see you there!