This is one of those recipes that I invented because it's what I felt like eating today. Those are the days that Craig says "what's for dinner?" and I answer "a concoction!" 95% of the time my concoctions are better than anything I make from a recipe. The other 5% are brutal bad. I find that to be acceptable odds.
So last week I was in Nelson for family time (and had suuuch good food at my Aunt's house, as usual...mmmm Ethiopian goodness) and we stopped by the Kootenay Co-op. This is my all time favourite food store. It's all organic healthy goodness and they carry as much local and in season goodness as possible. I was very excited to find spinach (fiiinnally, spinach! It's been a long winter.) as well as fiddle heads. I've been reading about fiddle heads in the food blogs I read, but had never tried them. One of the advantages about being in a colder climate is that you get to see all the recipes about upcoming produce before you can get it. I tell myself that that's an advantage anyway. Long story shorter...er I bought both (as well as three bars of chocolate mmmm) and brought them home.
Fiddle heads are the tops of young ostrich ferns. Apparently that is the only kind that is edible, so don't go running around eating ferns. Also you have to make sure they are thoroughly cooked or else they are apparently toxic and bitter. Mmmmmm toxic plants.
Also, I am totally guessing at the amounts here, but it's pretty foolproof. Just throw in whatever amounts feel right.
Spring Greens Stir Fry Ingredients
1/2 lb fiddle head ferns
1/4 lb spinach
1/2 lb asparagus
1 shallot minced
2 cloves garlic minced
2 T lemon juice
butter
salt
pepper
Directions
1) Clean fiddle heads, all the brown fluff needs to come off, and cut the brown ends off. We found this easiest to do in a sink of cold water.
2) Snap the ends off the asparagus and snap in half or thirds.
3) Blanch fiddle heads and asparagus in boiling water, just until they turn bright green. Then immediately throw in a ice water bath to prevent overcooking.
4) In a bit of butter, fry the shallot and garlic until fragrant.
5) Throw in the drained fiddle heads and asparagus, cook until tender.
6) Add a splash of lemon juice, salt and pepper to taste, as well as more butter in you want (I wanted). Throw the spinach in as well.
7) Stir it all up and cook just until the spinach wilts.
Brown Sushi Rice
1 cup short grain brown rice.
1 T sugar
2 T rice wine vinegar (I can't find mirin in this town, but this works)
Directions
1) Rinse rice and if you have time let is soak for an hour.
2) Cook rice, I use the rice cooker. Like with all brown rice I find it takes a bit more water then they say.
3) When rice is cooked stir in the sugar and vinegar.
Mmmm, you can obviously make these separately and use them for things like...sushi...but I liked the combination!
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