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A SFoodie series on what to do with your farmers' market impulse buys and CSA box surprises.

Fiddleheads, a springtime delicacy, are the edible coils of the immature Ostrich fern. They are foraged early in the season, before the ferns unravel. The taste is often likened to mild and slightly bitter asparagus, with the crunch of a fresh green bean. The season is very short and they can be difficult to find, outside of specialty stores and markets. If you are on the hunt, check Bi-Rite, the Ferry Building farmers' market and Berkeley Bowl.

JD Crayne Photography www.jdcraynephotography.com

Jicama is a large, unattractive root vegetable with a thick, brown skin. The white flesh is crunchy and slightly sweet. The flavor and texture can be described as cross between an apple and a water chestnut. First used by the Latin Americans, jicama was brought to the Phillippines by the Spanish during the 17th century and spread throughout Southeast Asia.

JD Crayne www.jdcraynephotography.com

Bulb garlic is harvested during the hot summer months. Green garlic is the same plant, only picked in the spring, before the the cloves are formed. The green and white shoots, with hints of purple can easily be mistaken for scallions or baby leeks. The distinct fresh garlic flavor is milder than mature garlic and becomes sweeter when cooked.

Green garlic can be found at farmers' markets and on seasonal menus at the first signs of spring, as early as late February in San Francisco. Recently we've spotted green garlic in pasta dishes at flour + water and on the spring tasting menu at Sons & Daughters.

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Where: Waller Street at Stanyan Street

When: Wed. April 4, 3-7 p.m.

Cost: Free

The rundown: Bigger is usually better, and this year's Farmers' Market in the Upper Haight offers just that. Stefan Robinson, Pacific Coast Farmers' Market Association marketing promotions manager, told SFoodie that this season's opening day is expected to draw an impressive, turnout much like last Sunday's Glen Park Farmers' Market opening.

"More people are using the Farmers' Market as more of a grocery store rather than a place to hang out," said Robinson.

To make it a more user friendly experience, chef Mario Hernandez will be hosting tours and Q&A's of top produce picks. Tomatero Farm and the bakery Vive Le Tarte will present new organic offerings. As weather improves and more sun shines through, Robinson says more vendors will appear at the Farmers' Markets. Slated next for the season opening is the Mission Bay Farmers' Market next Wed., April 11 from 10 a.m. to 2 p.m.

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cardoon flowers

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Under appreciated by Americans until recently, cardoons have been eaten in Italy and throughout the Mediterranean region for thousands of years. A cousin to the globe artichoke, this lesser-known member of the thistle family is coveted by local chefs in the know. The flavor and texture are very similar to that of an artichoke heart. Recently we've spotted cardoons on the menu at San Francisco restaurants AQ and Incanto.

mare d./Yelp

​What: Local Mission Eatery's 2nd Birthday Irish Dinner

Where: Local: Mission Eatery, 3111 24th Street (at Folsom)

When: Saturday, March 17, 5:30 to 10:30 p.m.; walk-ins only

Cost: $12 per plate, $2 per beer-- no guilt required, Mission Eatery is 100 percent local

The Rundown: St. Patrick's day has a new tradition: dinner at Mission Eatery. It started two years ago when Mission Eatery first opened its doors. Now, we return annually for its hefty plate of all-natural brisket, handmade potatoes, and cabbage, sourced, like everything at Local Eatery, from area farms, ranches, cheesemakers, winemakers, brewers, and their families.

.The 24th Street restaurant has been so successful, it has plans to open a cafe and market this spring and summer.

Head to Mission Eatery's birthday party and ask about plans for its cafe, Local Corner, when you're there. You'll have to depend on the luck o' the Irish for a seat because reservations are not available. But don't stress, unlike any other sit-down night at Mission Eatery, employees are taking orders at the register and bringing out your plate. Order a dish and squat on the sidewalk if you'd like. Just watch out for leprechauns scheming to steal your plate of homemade Irish goodness.

Follow us on Twitter: @sfoodie, and like us on Facebook. Follow me @eringobro.

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Where: Noe Street at Market Street

When: Wed., March 14, 4-8 p.m.

Cost: Free

The rundown: Free cooking lessons, live music, and an appearance by the Sisters of Perpetual Indulgence are just a few reasons to come celebrate the start of the Farmers' Market season in the Castro. Every Wednesday until mid-December, some of the freshest produce from local growers will usher in their latest offerings. Chef Mario Hernandez is teaching quick and easy food recipes from foods sold at the market that you can take home with you and enjoy. Stefan Robinson, Pacific Coast Farmers' Market Association marketing promotions manager told SFoodie that the live demonstrations are a part of the Cookin' The Market program.

They've extended the market and have added new vendors. A tasty pairing Robinson suggests from the new folks: asparagus from Cecchini & Cecchini and creamy feta from Achadinha Cheese Company. Both are new vendors this year. Robinson and the PCFMA are excited to be bringing back the Glen Park Farmers' Market for its second year on April 1. The Upper Haight Farmers' Market opens April 4.

A full list of San Francisco county farmers' markets can be found here.

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Pea Shoots

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Pea shoots are the leafy greens and curly tendrils of a pea plant. All pea plants produce shoots, but more often than not they come from a snow pea plant. They taste mildly of fresh peas and are slightly crunchy when raw.