Vermonters know spring has finally arrived when the delicate, fiddlehead-shaped tops of certain species of ferns poke up in the woods. Fiddleheads were traditionally steamed, sauteed with butter or simply creamed. The James Beard Foundation Award-nominated team at Misery Loves Co. marries them with perfectly seared scallops and other tender cusp-of-spring vegetables.
Special Dishes: Fiddleheads, Seared Scallops
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