Fiddleheads & Ramps: The Season's Gifts

by gosCook | 7 May 2011 - 10:19pm

What tastes a cross between al dente asparagus and a brined green olives? Could be Fiddleheads, the tightly rolled expression of a baby Ostrich fern out of riverbank loam. When lightly blanched in salt water and sauteed with garlic, ramps and seasonings, topped with salty kefalograviera cheese, they create a rumpus on the palate. Chimeral and ephemeral, these fronds have about a three week engagement and then they're gone.

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