Fiddlehead Ferns, Bulgur & Capers

Part of the reason I wanted to do this project was so that I would try new things. As we all know, it is just too easy to settle into a routine that’s just not that awesome for you.

We get caught up in partners, kiddos, work and get stuck in a rut of eating the same crap day after day. But today, this salad, reminded me to step out!


I was wandering through Central Market and I saw Fiddle Head Ferns a produce case—I looked at them for awhile and really wondered how to use them because I thought they would look so nice in a picture. Later that day, I saw a post on Slow Club Cookery‘s Instagram for a salad featuring them! The next time I was at the store, I went right back to the produce case and grabbed my self a salad-sized portion of spiraly ferns & some bulgur wheat.

I’m not sure if the fiddle heads were much to write home about—I tasted one by itself and it really didn’t do anything for me—BUT the bulgur, now that was something! HA, here’s to random discoveries. Do you have stories of randomly discovering your new favorite food thing?

Get the skinny on my discovery.

#82: Delightful Discoveries

a fistful of arugula
1/2 cup cooked bulgur wheat
1/2—1 tbs avocado or safflower oil (something with a high smoke point)
1 cup (or so) fiddle head ferns
juice & zest of 1 smallish lemon
1 tbs or so capers

  • Preheat oven to 400° and arranged fiddle heads on a foil rimmed baking sheet. Pop in and roast for about 20 minutes or until they start to get brown and crispy on some edges. Zest lemon and set aside. Squeeze 1/2 the lemon over the greens and toss in a large bowl, then pile on plate. Add capers, lemon zest, & warm bulgur to your mixing bowl. Toss to combine and add to plate. Top with roasted fiddle heads and finish with squeezing the 2nd 1/2 of lemon.