Fiddleheads Are In Season

So, I've been feeling quite under the weather for the past week or so - sinus infections are no fun! But I'm on antibiotics, and hope to be feeling better soon. In the meantime, Alan took the lead on pizza making this week.

In our share from Taproot Farm last week, we received a baggie full of freshly picked fiddleheads and some lovely beet greens. We've also bought into their meat share this year, and got some delicious pork tenderloin chops. I cooked those up on the weekend, but we didn't end up eating them, so I cubed them and added them to the pizza ingredients.

For your viewing pleasure, we have the following components :
- pesto base
- beet greens sautéed with onions and garlic in homemade spicy olive oil
- green and red bell peppers
- steamed fiddleheads
- cubed pork tenderloin
- parmesan and mozzarella cheeses

Here it is before cooking :

And right after coming out of the oven :

Scrumptious!