November is for cherishing what's important to us. Use code TREASURE at checkout for 10% off. November is for cherishing what's important to us. Use code TREASURE at checkout for 10% off.

Magazine

GREEN | Recipe Of The Month: Fiddlehead Fern Pasta

GREEN | Recipe Of The Month: Fiddlehead Fern Pasta

Sometimes simple is better, right? No need to spend hours on crafting the perfect-looking, healthy meal. What if, tonight, you could cook a quick, as-green-as-it-gets dish, with a local and seasonal ingredient that is foraged, not cultivated? The environmental impact so low you can brag to your friends about being a real in-the-know “foodie.” Well, let’s get you started! Say it with us: what’s good for the environment, is also good for you.

Below is our time-saving “green” recipe using foraged, personally or not, fiddlehead ferns — rich in antioxidants and found in some undisturbed parts of nature in New York State. Read this guide if foraging or visit this farmer’s market if buying.

Fiddlehead Ferns for purchase at the Saratoga Farmers’ Market. Photo Credit: Audra Herman, Marketplace Director for New York Makers

Step 1. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.

Step 2. Heat olive oil in a large skillet over medium-high heat.

Step 3. Stir in the prepared fiddlehead ferns, garlic, salt, and pepper.

Step 4. Cook and stir until fiddlehead ferns are tinged lightly brown and tender, about 5 minutes.

Step 5. Toss into our Sfoglini organic pasta (cooked) for a complete meal, in a total of 20 minutes.

Sfoglini’s Organic Whole-Grain Blend Reginetti Pasta. Photo Credit: Sfoglini