In a departure from my typical New York Times repertoire I’m sharing a Molly Blieden original. Fiddlehead Ferns are only in season in April, and even then difficult to find and pretty pricey. But they are worth the annual indulgence- crunchy, slightly bitter and earthy- they pair nicely with olive oil garlic and salt. I used a pound of fiddleheads, 3 large cloves of garlic, and a tsp of salt. Sauté over high heat and keep tasting to make sure you don’t overcook. Enjoy this special taste of spring!