ForageGirl Fiddleheads

This is what happens when simple ingredients show off. ✨⁠
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Fiddleheads with Pasta and Ricotta⁠
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Recipe highlights:⁠
• 2 Tbsp extra virgin olive oil⁠
• 2 cloves garlic, minced⁠
• 6 oz fiddleheads, trimmed and washed⁠
• 1/2 lb long pasta⁠
• 2/3 cup whole milk ricotta⁠
• 1/4 cup freshly grated Parmesan⁠
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Cook the pasta in salted water until al dente. While it cooks, sauté garlic in olive oil, add the fiddleheads, season with salt, and cook for about 2 minutes. Toss in the drained pasta, then stir in ricotta and Parmesan, adding a little pasta water if needed to loosen the sauce. Finish with extra Parmesan and serve right away.⁠
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Creamy, savory, and just the right amount of indulgent. This is the kind of pasta that feels effortless but still gets all the attention.⁠
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Recipe + inspiration: whiteplateblankslate.com

Each forager has a story, and most, a long history in the fields. ⁠ It's become generational. ⁠ Picked all by hand, no machines or tools 💚⁠ ⁠ Keep with us for part two, introducing some of our foragers! 🌱⁠ ⁠ •⁠ •⁠ •⁠ •⁠ #ForageGirl #FGfiddleheads #fiddleheads #fiddlehead #foodie #forage #supportlocal #superfoods #whattomake #FarmToTable #SeasonalProduce #HealthyEating

Tell us - what makes a better partner to fiddleheads than parmesan? ⁠
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Garlic Parmesan Fiddleheads ✨⁠
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Recipe highlights:⁠
• 1 lb fresh fiddleheads, washed and tips trimmed⁠
• Butter + olive oil⁠
• 4 garlic cloves⁠
• Fresh lemon juice⁠
• Shredded parmesan⁠
• Salt + cracked pepper⁠
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Boil fiddleheads for 15 minutes, drain, sauté with garlic in butter/oil, then toss with lemon and parmesan until melted, glossy and irresistible.⁠
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Short season. Big flavour. If you see fiddleheads, this is your sign.⁠
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Recipe + inspiration: recipehippie.com ⁠
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