403512 Mon May 21 03:51:50 -0700 2007 3 31 Home Cooking 0 2587586 I just picked both of them up at the farmers market...Does anyone have any suggestions for cleaning and cooking fiddlheads? How bout those ramps?h Mon May 21 03:51:50 -0700 2007 18608 sixelagogo 1 2587593 Here are some recent posts on ramps: http://www.chowhound.com/topics/400189?query=ramps And fiddlehead ferns: http://www.chowhound.com/topics/400624?query=fiddlehead Mon May 21 04:15:55 -0700 2007 2587586 10985 MMRuth 1 2588637 Satuee the ferns with olive oil or butter and some minced garlic. Take them off the heat. Satuee some assorted wild mushrooms (morels, chanterelles, maitake, etc) in more oil or butter and a little balsamic vinegar and a dash of salt. Toss together, serve on brown rice or salad greens. Mon May 21 11:28:12 -0700 2007 2587586 11201 Diana 1 2591123 Wash the fiddleheads very well in several changes of cold water. I find the best method is to fill a sink with water, throw in the fiddles, swish them around and scoop them out by hand leaving the mess behind. Repeat as many times as is necessary to get rid of grit and brown flaky things. Next, bring a large pot of water to a boil. Throw in ferns and, as soon as it returns to a boil, drain. Repeat. This all may seem like a lot of stupid extra work but it helps tame the bitterness that the fiddleheads sometimes have - you will see that the cooking water turns quite black. Not sure, but I think that's because of the tannins. All this can be done ahead of time - after the second boil, refresh under cold water to stop the cooking and refrigerate until you're ready to use. NOW you can saute. As much butter or olive oil as you feel comfortable using. Recently I had some ramps and sauteed them first, then when those were wilted, threw in the fiddles and sauteed it all together for just a few minutes. Salt and pepper - finito. Tue May 22 07:13:19 -0700 2007 2587586 12383 Nyleve