It’s that time of year again! The fiddleheads are poking themselves out of the ground in the sandy loam by the river. Now, and only for about a week, are these delicacies available in the spring in Connecticut. Gathering them and cleaning them becomes a family affair, as we all love their delicate flavor. They taste somewhere between an asparagus and spinach; mild, yet crunchy and a tiny bit bitter. Cook them any way you would cook asparagus and they are truly a treat. We had them the simplest way….sautéed with salt and butter. Tomorrow I might grill them with a lemon sauce. We have had them dipped in batter and deep fried, chopped in salad or with hollandaise. Any way you can think of is a good way, once you get a taste of this spring treat.