Sesame Beer Grilled Fiddleheads

I brought fiddlehead ferns home from the farmers market to play.

Hello, I live in Portland, so I've tried them before, but had yet to cook with them.  We know they're a hip piece of produce, and I finally picked some up last week at the downtown farmers market and was told to make sure I cook them well! 

So, they were marinated briefly in organic Deschutes Green Lake Ale ale and tamari, tossed onto my grill pan, tossed some more, tossed with coarse sea salt, black pepper and sesame seeds, and then tossed onto my plate, forked into my mouth, etc.  I'm always a fan of the burnt tamari (I mean, cooked) taste, and I dig how these came out.  Beer grilled asparagus just may be in my future.

For now, some balsamic grilled asparagus 

Smoky Collard greens and Lightlife tempeh bacon 

(Lightlife tempeh review, coming soon!)

This means I'm only a week behind!  

Last week's haul from the Wednesday downtown farmers market: cucumber, fiddleheads, asparagus and strawberries.  Earlier today I  picked up lettuce, strawberries, my love: garlic scapes, orange cherry tomatoes and a couple beefstake tomatoes. Holy friction, tomato and berry season is approaching!

P.S. Check out the new Stumptown Vegans Podcast here!  

It's with Chad Miller and Josh Hooten, two founders of the Let Live Conference, later this month in Portland.