Hellooooooooo!! Greetings from Shadfesterville. As I speak there’s a sea of people walking back and forth in front of my house. It’s shadfest! It used to be all about the fish, man. And then it was all about the art, man. And now it’s mostly about homemade soap and dog bandanas. It’s all good, though. An exciting weekend in our sleepy little town. I baked a ton of food to offer in our store, so if you’re in the neighborhood, stop by! And if you’re not, I’ll tell you all about it with recipes on Monday!!
So, not much time to write, at the moment, but I’m very very excited to have found fiddleheads. They’re so lovely. We ate them boiled till bright and tender-crisp, and tossed with a bit of butter and meyer lemon juice (yes, I will be putting meyer lemons on or in everything I eat until the bag is gone.) Then we chopped up some equally serpent-green castelvetrano olives and mixed those in. Bit of sea salt and pepper. Perfect!!
Here’s Desmond Dekker with the contagious Intensified Festival ’68.
The recipe for this is incredibly simple! Rinse a small handful of fiddleheads. Toss them in a pot of boiling salted water. Let them boil for about 5-7 minutes until they’re bright green and just tender. Drain. Toss with a tablespoonful of butter and the juice of a meyer lemon (or to taste). Remove the pits from a small handful of castelvetrano olives. Cut them in half or quarters. Toss them with the fiddleheads. Add salt and lots of freshly ground pepper. Eat! You could serve this on a bed of small spring lettuces or arugula, and that would be tasty, too!!