For a few weeks every spring (April or May, depending on where you live), you can find fiddlehead ferns at farmers markets, natural food stores, and even some supermarkets. If you see them, buy a pound! Don’t hesitate, because they’re likely to be gone the next day.
Tonight I sautéed fiddleheads in a little olive oil and garlic, and served them on top of pasta with a nice and creamy vegan pink sauce (sorry, no recipe—I made it up as I went along). Delicious. I have some leftovers packed up for lunch tomorrow, but I’m a little sad that I probably won’t get to have fiddleheads again until next spring. I suppose that’s what makes them so special, though!
What seasonal foods are you cooking this spring?
p.s. There’s a good post at VeganYumYum about what to do with fiddleheads, plus this incredible-looking recipe for Pan-Fried Gnocchi with Morels and Fiddleheads that I am DYING to try out!