I haven't written about food in almost a year! Tonight is the last day of the long weekend in May. 3 days of sun have helped me to be inspired...
My friend Gretchen picked fiddlehead and gave me a BIG bag of them last week. They are really strong tasting but so good for you. (See below). The first night we had them cooked with garlic, soy and a dash of balsamic vinegar. They were very good. Later I tried them steamed with some other veggies and their taste was a little too earthy.

Tonight I made my version of Phat Thai with fiddleheads in the mix. Phat Thai is soooo good you just have to find the right mix of salty (fish sauce or soy), hot (Sriracha - cock sauce is the best!), sweet (maple syrup, honey or sugar) and sour (lime or lemon in a pinch) for you. For tonight I didn't cook rice noodles as I had some leftover brown rice. I fried up a bit of onion and lots of tofu. Then I added the fish and hot sauce and some maple syrup and added brocholi and fiddleheads. I like putting some peanut butter in the mix at the end but you can use peanuts on top as is traditional. On top I put lots of chopped coriander and lime juice. The fiddleheads were dumbed down considerably by the hot and salty mix. Of course you can use whatever you have on hand, shrimp and other veggies. I like a fairly green phat thai. It is one of my all time favs! Enjoy~!

Fiddleheads are a super food. They have twice the antioxidant content of blueberries. Fiddleheads are also a non-marine source of omega-3 and omega-6 essential fatty acids. They are rich in iron, fibre, potassium, niacin, vitamins A and C, zinc and beta-carotene. They are 3-4 times higher in phenolic compound concentration than spinach and contain cancer-fighting agents.