Spring is in the air - well, at least it was last Thursday - and you know what that means - FIDDLEHEAD FERNS!!! The world's greatest vegetable begins its incredibly short growing season in a few weeks, so now is the time to place your order. Stephanie and I first tasted these wonderful delights at Hugh Acheson's Five & Ten restaurant in Athens, Ga a few years ago, and we have been ordering them from Earthy Delights ever since (www.earthydelights.com). They're not cheap, but they're absolutely worth it.
Fiddleheads are the shoots of the ostrich fern. They are harvested a couple weeks after breaking through the soil when the plant is curled back on itself like the head of a violin. Their flavor is deep and earthy, and they are best quickly sauteed in olive oil with a bit of lemon. Or you can do like we do and order three or four pounds of them and try to invent new combinations. They're only around for about a month, so don't miss out.
And while you're at it, buy a pound of ramps, i.e. baby leeks, for grilling or pickling.
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