Fiddlehead

Want to fix up an impressive and beautiful spring delicacy? You can! Long an East Coast tradition, foraging for fiddleheads just got a whole lot easier for Davis. Bring home some fresh, crisp fiddleheads from our Produce department (courtesy of Far West Fungi in Moss Landing, California), and see what all the fuss is about. You can also go hunting for these young, furled ferns in coastal and cool woods--but you have to catch them fast! Before they've opened up into fan-shaped forest bedding.

1) Brown a little butter in a saute pan over medium-high heat.

2) Quickly rinse your fiddleheads. Pat dry (or gently roll in a towel). Note for selecting fiddleheads: don't worry if some are brown. Those taste just as delicious as the vibrant green ones!

3) Saute your fiddleheads in the brown butter, turning over once (about 3-4 minutes).

4) Sprinkle with a little sea salt and a squeeze of fresh lemon. Serve the finger-friendly curls with sparkling wine or a light lager! Also, delicious chopped into risotto, penne, quinoa, farro...