Fresh fiddleheads, those luscious furled fern fronds, are only available here in the spring. I love them.
Our Whole Foods has them. These were grown locally - in Massachusetts.
Scoop them up and bring them home.
Rinse and rinse, then rinse again. If not, sometimes not nice surprises are to be found in the furls - when it is too late and in your mouth.
Cut off the ends.
Lightly saute in good olive oil with just a hint of garlic.
Green heaven on a plate!