This is usually the time of year when Kitchen Fiddler is woefully neglected because the rest of my life goes haywire. April and May are notoriously busy months for freelance musicians in NYC, and this year is no exception for most of my waking hours are spent with a violin in hand. (Forget blogging, I'm scrambling to eat proper meals and sleep six hours at night!) However, today was blissfully free with no daytime commitments, and as I wandered around my neighborhood enjoying the sunshine this morning, I picked up these adorable fiddlehead ferns. I couldn’t wait to make this easy Fiddlehead Sauté With Shallots and Bacon for lunch, and it was so delightful that I immediately hopped back on my blog to share it with all of you.
Fiddlehead ferns are aptly named since they clearly resemble the scroll of a violin. My own fiddle is more than happy to provide a visual comparison!