The very first crop of fiddleheads can make you forget all about the long, hard winter you may have just had. Here is a simple recipe to enjoy them. I like to use butter or olive oil lightly to accent and highlight the fiddlehead flavor. I do not prefer a neutral oil here, but feel free to make that switch. If there are ever any leftovers, I simply add a splash of blood orange or champagne vinegar and chill them as instant pickles. With such a short season, these become dinner for a few special weeks. And yes, you could pickle them to extend the season, but they are low acid. Pressure cooking is recommended for safety. Don't bother to freeze them: simply enjoy them fresh instead.

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