There are a few things that have such a short season, at least in our area, that I just about scream and dance a jig when I see them. Rhubarb is one; fiddlehead ferns are another. We've foraged fiddleheads a few times, but whenever I see them in the markets or a store, I scoop up as many as I can. When I decided to cook my own birthday feast, and not go out to eat, I spotted these at the store and squealed in delight! If you're lucky enough to find them, you can cook them as you would asparagus. I opted to do an Asian-inspired sauté. What are fiddleheads? Besides being a harbinger of Spring, they are the tightly curled fronds of a young fern. They are bright green, have a snappy texture, and have a grassy, woodsy taste. R commented that they taste "like the bottom of a redwood forest." I'm not sure exactly what that means, but that's kinda grassy and woodsy. Before you cook them, you might need to do a little bit of prep. Wash the fidd...