The Queen of Spring: Fiddlehead: Herbed New Potatoes with Fiddleheads and Bacon

<em>Serves 4</em>
<p>12 small new potatoes with skins on, washed<br />
2 quarts water<br />
1 teaspoon salt<br />
24 fiddleheads, cleaned and trimmed<br />
6 slices bacon, chopped<br />
3 tablespoons finely chopped onion<br />
1 clove garlic, minced<br />
1 tablespoon chopped fresh savory<br />
1 tablespoon chopped fresh oregano<br />
1 tablespoon chopped fresh thyme</p>
<p>Boil the potatoes in salted water for 5 minutes, then add the fiddleheads and cook about 15 minutes or until both are crisp-tender. Drain and transfer to a warm bowl.</p>
<p>Meanwhile, sauté the bacon in a medium skillet until crisp. Drain it on paper towels. Pour off all but 2 teaspoons of fat. Sauté the garlic in the fat until soft.</p>
<p>Add the bacon, garlic, and herbs to the cooked potatoes and fiddleheads; toss well. Serve hot or at room temperature.</p>
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<p>Pat Crocker of Hanover, Ontario, Canada, leads walks in which participants learn to identify and gather wild herbs, then prepare them for a gourmet lunch. Her latest cookbook, The Healing Herbs Cookbook (Robert Rose, 1999), features culinary and medicinal herbs in timely, tasty dishes.</p>
<p>Click here to read the original article, <a href=””>The Queen of Spring: Fiddlehead</a>.</p>

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