Fiddleheads and Ramps and Enchiladas.

Made enchiladas on Cinco de Mayo! Filled with white beans and spinach, salsa, tomato-esque spicy sauce, and a so-so cheezy sauce concocted last minute. Topped with guac! Even better the next day for lunch.


I was SO EXCITED to find both fiddleheads and ramps at the farmer's market this past wednesday. I sauteed them both in some olive oil, salt/pepper (the whole raw fiddleheads=stomach ouch thing that I've read about didn't appeal to me, so I cooked them for at least 15 minutes. Good news is that they stayed crunchy (kinda like asparagus), so it didn't even matter. I was worried about limp fiddleheads (try saying that outloud)! After sauteing for awhile, I added come capers, spinach, olive oil, white wine, and lemon juice, before pouring it over the whole wheat pasta. Super-yummy! I love a good wine sauce and don't have them often, so it's usually a treat. Verdict on fiddleheads: Tasty, but not super-worth going out of your way for. I'd rather hoard the spring asparagus, personally. I put raw ramps in my salad tonight and it made a world of difference from cooking them. Super-garlic/onion breath! So strong!