Ok, the good stuff is rolling now: garlic scallions, ramps and, my new fleeting favorite, fiddlehead ferns.
They got these wild little curly things in at the Fair Food Farmstand last week. Over the weekend, I had my first experience cooking them, and, last night, I had my second. (The season for these baby ferns is so short; you gotta take advantage.)
People compare the flavor to that of asparagus, but I think its a milder, cleaner taste—and nothing like the bitterness of many wild greens. They seem to love lemon and garlic.
Speaking of spring, and green things, and asparagus: The Fair Food Farmstand gets in their first shipment of stalks this week. Holla.