Fiddleheads (from ostrich ferns) are in season right now. Here is how I like to prepare them. All the ingredients are from local sources
1 lb fiddle heads
1 onion, diced
2 cloves garlic, sliced
4-5 large mushrooms, sliced
1 tbsp butter
Soak the fiddleheads in cold water to remove any sand and the brown scales that may still be attached to the fronds. You may need to change the water a couple of times to get them clean. Trim the stems if necessary.
Boil the cleaned fiddleheads in fresh water for 10 minutes. This step is very important to remove any possible stomach irritants that may be present in the plant. (source) Discard the water.
Heat a large frying pan. Saute the onion, garlic, mushrooms and fiddleheads in the butter. Season to taste. (I used Mrs. Dash)
I served these with a baked local potato and a slice of fresh chevre from a local dairy.
(The Becka liked this too!)