Fern fiddleheads - the ultimate spring dish
Watch for fern fiddleheads to appear. When snipped young and furled, they make a wonderful dinner vegetable sauteed in olive oil with garlic. Any variety will do, but ostrich and cinnamon are usually the favored types. Only snip a few fiddleheads from each plant. Clean well, removing all brown parts. Steam or boil for 10 minutes and then cool quickly.
Saute with minced onions, garlic, spring ramps and sorrel. Serve over a bed of couscous, farro or rice and enjoy!