Usually, when I start to see geese or crane flying North, I know the fiddleheads are almost ready. These are the early unfurled ferns that like to grow in moist areas, such as near creeks or by the bay. In their raw form, fiddleheads have a toxin that can be removed by boiling the cleaned greens for five minutes then rinsing well before cooking or pickling. I like to pickle mine with a easy to remember solution of 3/4 water 3/4 apple cider vinegar and 1/2 tsp salt along with pickling spices. Soon Devils club shoots and masu are what is harvested the same time as fiddleheads. Dandelion jelly is batter up and spruce tip syrup. I love harvesting goodness from this area!