Spring

These curlicue-shaped fiddlehead greens are a specialty of the forest. They are actually fern fronds. Fiddleheads have such a short season since they're picked before the ferns have a chance to unfurl their fronds. They're definitely a specialty that you'll only see sold in farmers' markets and served in restaurants as a special dish of the evening. Rather expensive, fiddleheads are still worth buying, because a little does go a long way. Just a handful can add interest to salads or side dishes.

Fiddleheads are just plain fun to look at. Their flavor is like that of asparagus or green beans, very fresh and crisp if cooked just right. It is recommended that fiddleheads be cooked for about 10 to 15 minutes to kill any toxins, but I've never had a problem with them cooked for a shorter amount of time. Before cooking, I like to trim any brown area from the stem and soak the fiddleheads in a few changes of water. Then just boil or steam them until tender. Shock in ice water to preserve the bright green color. The fronds can then be used in salads or sauteed with onions or garlic for simple side dish.