Fiddlehead Ferns

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recipe

Happy Friday! Such an interesting week it has been. With the scorpio full moon landing on Tuesday, you could definitely see how it affected the people around you. In my daily commute, I certainly noticed the anger and powerful aggression in the other commuters. Honking and accidents filled the roads this week. However, full moons are great for transformations and new beginnings. My boyfriend and I just got turned down for our first try at finding an apartment together. I was very upset, since this loft apartment was spacious and had a view of the water. But, this does not mean we should stop searching for a new apartment! I have continued my search, however, no luck just yet.

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Speaking of new beginnings, that is exactly what spring is for! Fiddlehead ferns are an indication that spring is in the air. These vegetables are very unique and are only in season for a short period of time. They are poisonous raw, however they are delicious when cooked!

They are very low in calories and high in fiber. Fiddlehead ferns contain Vitamin C and manganese, which can help control blood sugar and energy metabolism. They are rich in vitamin A, which is associated with eye health.

So what can we make…

Sauteed Fiddlehead Ferns: 

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2 cups Fiddlehead ferns
1 garlic clove
Fresh lemon juice
2 tbsp Olive Oil
1 tsp Salt
1 tsp pecorino romano

Rinse fiddlehead ferns thoroughly . Since fiddlehead ferns are poisonous raw, its important to boil them for 15 minutes before sautéing them. Put oil and garlic in a pan and begin sauteing them with salt. Add fiddlehead ferns and lemon juice and saute until tender. Remove from heat and sprinkle pecorino romano on top.

Enjoy!

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