I love this time of year because, among other things, fiddelhead ferns are available! They have an earthy flavor, somewhat like a cross between asparagus and artichokes. You may be able to get them from your local farmer, and Whole Foods carries them.
Do not eat them raw. Rinse thoroughly, and remove the brown scales with your fingers. Cut off the brown tips and excess stems.
Simple Fiddlehead Recipes
Steam 10 minutes or boil 5 minutes fiddleheads. Melt butter in a saute pan and lower heat, stir several minutes, allowing butter to brown. Toss fiddleheads into pan and add salt.
Heat oven to 425. Dry fiddleheads thoroughly and place on a tray, one layer deep. Toss fiddleheads with salt. Rub olive oil on ferns. bake about 30 minutes, tossing twice, until fiddleheads begin to brown.
You can add ingredients like lemon and garlic, but I keep this treat nice and plain.