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  (tetes de violon a l'ail (garlic-flavoured fiddleheads)
 
Yield: 4 servings
 
1 lb Fiddleheads; fresh -OR- 2 Shallots; finely chopped      1 pk -frozen fiddleheads
300 g 1 tb Soya sauce      1/4 c Butter 1 ts Sugar granulated
6 Garlic cloves;finely chopped 3 tb White wine
 Tetes de Violon a l'Ail The tiny curled fronds of fern which have gained a reputation as one of Canada's national foods come in a large part from the Matapedia River valley. At Auberge La Coulee Douce in Causapcal Suzanne Couisneau likes to steam fiddleheads then season then with garlic sauce. Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins. Steam fresh or frozen unthawed fiddleheads until just tender. Meanwhile heat butter in heavy frying pan and saute garlic and shallots until softened. Blend in soya sauce sugar and wine. Add steamed fiddleheads turning to coat them well in sauce. Serve at once. SERVES:4 Source: _A Taste of Quebec_ by Julian Armstrong

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Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
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