Vermonters come out in droves for the first green things to sprout after a long winter. The tender new foliage of dandelions, ramps, and fiddleheads are delicious and filled with nutrients. One of my favorites has become fiddleheads. Now, before you go picking the uncoiled heads of any old fern, know that there is a certain kind of fern that is edible and many, many kinds that are not. If you plan to wild-harvest, please consult and wild edibles field guide or go with someone who knows their stuff. Better yet, get some from your local grower! We’ve got fiddleheads in our CSA shares this week, and here is my favorite thing to do with them. These are excellent alongside fluffy couscous or a fresh trout filet!

Lemon-Butter-Garlic Fiddleheads

2 T butter

1 T lemon juice (or try another liquid – beer, white wine, water, broth, etc)

2 cloves garlic, minced

1 cup fiddleheads


Melt the butter and sautee the garlic in it for two minutes, until soft and frangrant but not browning. Add the fiddleheads and sautee until dark green and soft, about four to five minutes, stirring frequently. Cover in between stirring to trap steam and cook the fiddleheads. Turn off the heat and drizzle with fresh lemon juice. (***Be sure to cook fiddleheads thoroughly. DO NOT eat them raw!***)

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