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1
In a kettle of boiling salted water boil the fiddleheads for 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain.
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2
In the kettle boil the squash and the carrots for 3 minutes, or until they are crisp-tender, transfer the vegetables with the slotted spoon to the bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain.
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3
In the kettle boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.
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4
In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf, 1/4 cup of the broth, and salt and pepper, to taste, and simmer the mixture, covered, for 5 minutes.
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5
Add the morels, halved lengthwise or sliced crosswise, and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender.
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6
Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute.
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7
Add the peas, the parsley, the mint, and the garlic, simmer the ragout, covered, for 1 minute, and stir in the remaining 2 tablespoons butter, cut into bits, stirring until the butter is just melted.
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8
Discard the bay leaf and season the ragout with salt and pepper.
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9
TO CLEAN FRESH-PICKED FIDDLEHEADS: Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached.
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10
Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings.
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11
Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them.
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12
The fiddleheads keep, covered and chilled, for 1 week
