Spring Eats – Fiddleheads from Pictou! This afternoon I made some more pasta so I thought a fiddlehead and pasta dish was in order. I sautéed some onions and plenty of garlic in olive oil, added some navy beans, half a can or tomatoes and some steamed fiddleheads. Salt, pepper, pinch of sugar and, for some more Spring flavour, chives from the garden. Quite a colourful dish. The fresh local spring greens to cook with (after a lot of frozen swiss chard) are so very welcome!