Fiddlehead ferns are one of those things I’d never heard of until I moved to New England. Every Spring, for a few weeks, you can find fresh fiddleheads in the grocery store. Up here I think it’s the ostrich fern that’s most commonly used. Anyway, they are good. I’m no expert, but they are really easy to prepare. Just snip the ends off if they’ve turned brown. Then you can steam, saute, or do whatever you like. I always just steam them and sprinkle with soy sauce, lemon juice and sesame seeds.

The leafy part in the middle soaks up the juice really nicely.

My CSA starts next week, so hopefully I’ll have more fresh produce to post about.