I love a nice slab of grilled meat as much as the next omnivore, but it’s a heavy meal best accompanied by a light, crunchy vegetable. Luckily, it’s fiddlehead season! These curious-looking ferns are not only very tasty (they’ll remind you of asparagus), but also filled with the many nutrients we need for this more active season. Best of all, they take about the same amount of time to prepare as the 12 oz steaks on the BBQ.
- 1 lb fiddleheads
- 2 tbsp unsalted butter
- 1 shallot, finely chopped
- 4 cloves garlic, minced
- 1/3 cup low-sodium soya sauce
- 1 tbsp THC-infused butter (see recipe below)
Variation: If, like me, you have jars of bacon grease stored in your fridge or freezer, feel free to swap that in for the 2 tbsp salted butter.
- Wash fiddleheads under running water in a strainer with care. Like leeks, dirt and bugs can get caught in the folds of this plant.
- Bring a large saucepan of water to a rolling boil.
- Prepare fiddleheads by cutting off as much of the stems as possible.
- Drop the veggies into the boiling water and let simmer for 8 minutes. Strain when done. Raw fiddleheads can cause digestive issues, so don’t skip this important step.
- While the fiddleheads are boiling, melt the butter in a large frying pan over medium heat. Add the shallots and let brown for about five minutes.
- Add fiddleheads and soya sauce to the frying pan. Let cook for three minutes more, stirring occasionally.
- Add the garlic and THC-infused butter at the very last minute. Toss and serve.
Yield: 2-4 servings of a mild potency
THC is oil (and not water) soluble. Because THC escapes at temperatures higher than 325 degrees Fahrenheit, recipes must never bring food to higher temperatures, i.e., no deep-fry.
There are two main methods that i recommend for preparing THC oil: The Slow-Cooker and the Double-Boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.
Place 5g of vaped-marijuana or 2.5g fresh marijuana for every 1/2 cup oil in a slow cooker. Turn on slow cooker at low setting and let sit for 24hrs, stirring occasionally. Strain through a cheesecloth or fine strainer into a mason jar. Store in the fridge.
Same as slow-cooker method, but using a double-boiler set to low. Check water levels regularly. Please, do not leave the house with an unattended element or burner on.
Yield: About 1/3 cup oil for every 1/2 cup originally added