Fiddleheads, those fickle furled fern fronds available fresh for only a short while in the spring, were slow to grow this year due to the cool, dry weather, but they're now appearing on menus at some local restaurants, says Meredith Goad in her Soup to Nuts column: "At the East Ender in Portland, chef/owner Mitch Gerow is serving fiddleheads with egg noodles, house tasso ham and Farmer Brown purple potatoes." —Tom Minervino [PPH]
Filed under: