Gone are the days of salads and cool, juicy vegetables. Slow cooking soothes the soul and nourishes the body from the inside out, preparing me for the winter ahead.
The abundance of greens in the garden make the perfect base for different variations on pesto, chimichurri, and as the recipe below, chutneys. While most gardeners or farmers pull the weeds, making room for better known leafy greens like spinach, chard, and kale, I like to allow some wild greens to take off and do their thing. We have a good exchange :)
This simple side dish merges the flavors of the Mediterranean with one of my favorite spring vegetables, the fiddlehead fern. Having guests over, I felt this would be the perfect side to accompany my yearly tradition of making nettle falafels. Along with cucumber raita, this combined for a glorious spring dinner, shared with loved ones under a clear spring sky.