Sautéed Fiddleheads with Bacon and Leeks


Hello everyone, Jess here.

I know there weren’t fiddleheads in yesterday’s share, but I wanted to put this one out there in case folks still had some to use. I stumbled upon this idea completely by accident.  I was going to make this yummy recipe of Sautéed Corn with Bacon and Leeks from Cooks Illustrated (October 2014) when I realized that I had already finished my last bag of chest freezer corn.  (This recipe is really best with fresh corn, anyway.) I popped in fiddleheads in place of the corn, and my husband, not a fiddlehead fan, went back for seconds.  Bacon and leeks apparently make everything ok!  

  • 3 slices of bacon
  • 3 small leeks (white and green parts, slivered lengthwise and thoroughly washed)
  • 1 bag of fiddleheads, trimmed, cleaned and safety steamed
  • kosher salt
  • Cayenne pepper to taste (optional)

1. Cook bacon over medium heat until crispy. Remove bacon to a paper towel lined plate, and pour fat out of the pan, leaving enough to liberaly cover the bottom.

2.  Add leeks and a pinch of kosher salt to the fat in the pan.  Cook until the leeks are just starting to soften, about 5 minutes.  Add your steamed fiddleheads to the pan and saute with leeks for 3 minutes more.  

3.  Remove from heat, crumble in the bacon and gently stir together. Season as desired and serve immediately..

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Meanwhile, Sarah and I are getting ready to attend the Annual Sheep Shearing event on Saturday at Springdell Farm.  It will be a wonderful opportunity to meet some of the local vendors who provide the delicious farmstand offerings. We hope to see you there!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.