This, my friends, does not stand for that crappy network channel… but the universal abbreviation for getting things on the cheap, who doesn’t love the “cheap bastard special, and I especially love it when applied to food. Check it out….
Fiddleheads $4.50 a pint at the Farmers Market or $7.99 per pound at Whole Foods
Artichokes $3.00 for 2 at Whole Foods
Corn $2.00 for 3 at Whole Foods
Rhubarb $3.79 per pound at Food Emporium Union Square
SCORE! Dinner for roughly a tenner, you gotta love that.
Fiddleheads, kinda reminds me of something my mother used to say, not fiddleheads, but fiddlesticks. It’s said when she doesn’t believe you, like maybe when you’re trying to “pull the wool over”. For example
says me “but seriously mum the dog TOTALLY ate my homework”
says mother, “oh fiddlesticks”
She also used to say “well jolly hockey sticks” but that’s another story.
They also remind me of this…
a native fern of New Zealand, but I wouldn’t want to try eating this!
Sauteed Fiddlehead Ferns
1/2 pd fiddleheads, rinsed well and stems trimmed and pull off anything weird looking
2 cloves garlic chopped
zest 1 medium lemon, pinch salt & pepper
1 tbsp olive oil + 1 tbsp butter
Boil a pot of water and give the fiddleheads a quick blanche, serioulsy quick, like about a 1 min. Drain, then heat oil and butter gently in pan, cook garlic until translucent , add fiddleheads and saute until just tender about 3 mins. Toss in lemon zest and season, eat immediately!