They would have matured into tall, frondy ferns. Instead, the farmer picked them when they were young and tightly coiled. And full of crunchy goodness.
What: Fiddlehead Ferns
When: Early April to May
Why: When sautéed, fiddlhead ferns evoke the delicately nutty tastes of asparagus and artichoke combined. We like to contrast its quiet flavors with the spicy kick of Serrano pepper.
How: First, rinse and drain about a half of a pound of fiddlehead ferns. Trim any stems that have grown beyond the coils. Sauté the ferns in a tablespoon of olive oil over medium-high heat for 4 minutes. Now add a finely chopped shallot and sauté for another minute. Add a clove of minced garlic and 1/2 teaspoon of minced Serrano pepper, then sauté for one minute more. Remove from the pan, season with sea salt and freshly ground black pepper, and serve aside anything from chilled poached wild salmon to pancetta risotto. Or simply add the ferns to your tossed salad greens.
Gain a new frondness for ferns at your local farmer's market or at
Earthy Delights.