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.
I see these guys everywhere – now how do I cook them? Have you come across any good sites?
I sauteed them in a pan with a mix of butter and olive oil. Seasoned with salt and pepper, and tossed in a chopped clove of garlic. I finished the dish with a squirt of lemon. (Would have probably used some white wine too if I’d had any on hand.)
The one tricky thing is not to overcook (ruins the flavor/texture) or undercook (can apparently cause some stomach distress).