Crunchy Pickled Fiddleheads
From our friend Forager Chef Alan Bergo, the crunch of these fiddleheads brings me back to my childhood, when the risk of food borne illness from fiddleheads was not a big thing. My grandfather would take me foraging to our secret spot on the Merrimack River, and we’d saute them for only a minute or two before enjoying them. We lived to tell the tale. Mr. Bergo gives us a chance to enjoy the texture of the fiddlehead as it was meant, fresh and crunchy. I hope to venture to try a sweet version of these soon.
