Recipes posted a year ago:
Last week, Karen brought home something from the Farmer’s Market that neither of us had ever tried – fiddleheads. The tightly-wound young growth of a specific variety of ferns, these silver-dollar sized greens promised to be something new and interesting. After reading up a bit on methods for prepping and cooking them, I got to work turning them into a tasty and unique new side dish for our meal that night.
