I always look forward to that day in spring when I get to eat fiddleheads. Usually it’s only once a year. Maybe from an honor system stand by the side of the road- or this year in my CSA box from Enterprise Farm.
Sautéed with oil, garlic and salt they are delicious, this year I added crumbled bacon and tons of fresh squeezed lemon juice. Then tossed them with quinoa, artichoke hearts and sunflower seeds.
It was really a meal in itself , but the lamb burgers we grilled went really well. Happy Spring!