I was by Oceanaire Seafood Room Monday night and ran into a pleasant surprise on the menu—fiddlehead ferns, that sweet, fleeting spring treat available only in northern climes. Chef Rick Kimmes is butter braising them with portobello mushrooms and wild ramps, another spring addiction for many of us. The tiny fiddleheads have a sweet mineral flavor and a firm but yielding texture. Kimmes says his current supply is from Michigan, but he was serving some Minnesota beauties earlier in the month. He expects to have them around through month’s end, but call ahead if you’re coming in just for fiddleheads (hint: they’ve got some killer crab cakes and pork chops as well). The price, if you’re interested, is $5.95 for a plate of them, $8.95 for a really big plate.