Refreshing All Year Long - Everyone loves these crunchy spiral morsels. Keeps well in refrigeration.

Ingredients:

• 5 lbs fresh fiddleheads
• 1 lb fresh wild leeks, ramps or shallots
• Fresh peppers - hot or mild to aste
• Fresh herbs (cut fine)- basil, tarragon, thyme, rosemary and chives.
• 5 cups apple cider or wine vinegar
• 5 cups extra virgin olive oil
• 3 tbsp sugar salt to taste

Clean and rinse fiddleheads. Blanch fiddleheads in boiling water for 1 minute. Remove from heat, drain and rinse in cold water to cool them. Clean and cut up peppers, wild leeks and fresh herbs.

Pour vinegar over cooled fiddleheads in a non-reactive container. Add cut up peppers, wild leeks, herbs, sugar and salt. Stir to wet all ingredients. Add Olive Oil and stir again. Refrigerate for 24 hours before serving.

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Ingredients:

• 1 pound Fiddleheads cleaned
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice, or to taste
• 3 teaspoons Dijon-style mustard
• 3 tablespoons finely chopped Wild Leek greens

Steam the fiddleheads over boiling water for 5 minutes,or until they are crisp-tender. Drain, then chill in a bowl of ice and cold water to stop the cooking. When they have cooled transfer to colander to drain.

In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, wild leek greens. Add salt and pepper to taste, whisking until the sauce is smooth. Serve the Fiddleheads topped with the sauce.

Serves 4 to 6

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Ingredients:

• 1/2 pound fiddleheads, cleaned (link)
• 1/2 pound "baby" pattypan squash, trimmed
• 1/2 pound baby carrots, trimmed
• 3/4 cup shelled fresh peas
• 1/2 stick (1/4 cup) unsalted butter
• 1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
• 2 thyme sprigs
• 1 bay leaf
• 1 cup chicken broth
• 1/4 pound fresh morels, cleaned and trimmed and sliced
• 3 tablespoons minced fresh parsley leaves
• 1 large garlic clove, minced

Boil the fiddleheads in salted water for 4 minutes, or until they are crisp-tender. Drain and plunge in ice water to stop the cooking. When cool, drain in a colander. Repeat the process of boiling and cooling with the squash and the carrots. Boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.

In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf and 1/4 cup of the broth and simmer the mixture, covered, for 5 minutes. Add the morels and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender.

Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic and simmer, covered, for 1 minute.

Stir in the remaining 2 tablespoons butter, stirring until the butter is just melted. Discard the bay leaf and season with salt and pepper.

Serves 6

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