Sunday, March 23, 2014

Special ingredients: Sweeeeet sign of Spring!

Yesterday at our downtown market -- the historic and wonderful Findlay Market in Cincinnati -- I was thrilled to find a stash of fiddlehead ferns and a few chanterelle mushrooms at one of the mainstay stores there, Madison's.
Fiddlehead ferns (in front)

According to Wikipedia, fiddleheads are the "furled fronds of a young fern" (say that three times, fast). Eventually the fronds unfurl, but they are delicious when harvested in early Spring while the heads are still tight. What a delicacy! Also according to Wikipedia, they contain antioxidants, omega-3 and omega-6 fatty acids, and are high in iron and fiber.
Chanterelles are my favorite mushrooms. They're pricey, but the stems are just as edible as the heads so there's absolutely no waste.
I took these ingredients and sauteed them with 1/2 diced red bell pepper and a handful of haricots verts. First saute the peppers in olive oil until they are soft, then add the other ingredients and stir-fry. I used vegetable broth as a liquid, added salt, pepper and garlic.
Finished dish

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