Jennifer Ward Barber
In this week's share: fiddlehead ferns, strawberries, arugula, green beans, lettuce, beets, cherry tomatoes, and apples.
This week I herald the arrival of spring! Not so much because it's suddenly warm and sunny in Boston—it's not—but because my CSA share contained not just arugula but also strawberries and fiddlehead ferns.
Who doesn't love strawberries? Who doesn't especially love strawberries after a winter of potatoes? Granted, these were not the best strawberries I'd ever tasted—they had made the trip from an organic farm in Florida—but they were a good sight better than any I'd find at the supermarket. I thought of incorporating them into some kind of dessert, but instead I simply ate them all while standing at the kitchen counter, watching the sun set, and trying to decide what to make for dinner. They were lovely.
But, let's face it, strawberries are for amateurs. Fiddlehead ferns, on the other hand, are special. With ramps and morels, they form the holy trinity of spring foraging. I've been curious about them for years, but I have a healthy fear of foraging; I am a city kid at heart and I just don't trust myself to tell poisonous plants from edible ones. But here were these fiddleheads, picked and bagged just for me. I couldn't wait to try them.