A plateful of fiddlehead ferns is the ultimate in local and seasonal food. I have a nice stand of ferns, especially thriving this year’s cool, damp-enough spring. Last evening, I broke off as many of the cobra-headed spirals as I could find. It came to about three cups of trimmed fiddleheads, all about the size of a quarter:
The harvest came to about three cups of trimmed fiddleheads. They have to be rinsed several times to get rid of the grit.
And get out the forks!