Fiddlehead Arugula Salad One of the most joyous culinary moments of the year for me is the arrival of the season’s first fiddleheads. It’s among the first of the “just-picked” cooking rituals that will continue to unfold until late autumn. Each year I repeat the simplest of preparation techniques for my first fiddleheads of the season: blanch (cook in boiling water) for 4–5 minutes; drain well; sauté briefly with butter or olive… Read More