Course salt and freshly ground black pepper
1 pound small organic potatoes, scrubbed and halved
1/2 pound fiddlehead ferns, cleaned and trimmed
2 TBSP extra virgin olive oil
1 shallot or ramp, thinly sliced
In a medium pot, boil enough water to cover the potatoes and cook them for eight minutes. Add the fiddleheads and cook until bright green, about one minute. Drain and set aside.
Heat the oil in a medium skillet and add the shallots. Cook until golden. Add the fiddleheads and potatoes and continue cooking until golden brown, stirring frequently. Season with salt and pepper.
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| A walk in the woods this morning to pick the fiddlehead ferns. |
This is an amazing video about the gift of life! Please check out this link:
Happiness Revealed
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