Since fiddlehead season is so short, it pays to make the most of it by cooking with them as much as possible while they're available fresh. This delicious recipe from Rich Hanson at Cleonice in Ellsworth is one way to do something with them other than the traditional boiling and topping with butter scenario. Freeze some Maine shrimp in February or March so that you can use them in this dish in May or June. The butter and cheese make this a very hearty dish, but if you're interested in something lighter, you could cut back on both. Eliminating the ham, and still having a tasty meal, is certainly an option for non-meat eaters.
Cleonice grows many of its own vegetables and raises some of its own pork on its farm, Cleonice Artisana. And what isn't grown and raised by them is mostly harvested locally. When we inquired about a fiddlehead recipe, Hanson wrote "one of my chefs is out gathering fiddleheads today, so I will soon have my first of the season." How's that for fresh?
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