These freshly picked fiddleheads will be ready to cook once they are thoroughly cleaned in cold water and the brown "papery" layer removed from each fern. Credit: Julia Bayly / BDN This story was ...

It’s fiddlehead season once again, time for the hyper-seasonal celebration of one of spring’s earliest culinary harbingers. Early harvests of the locally foraged ostrich ferns are now arriving at ...

Foraged fiddleheads are one of springs delicacies. The tightly curled fronds can be sauteed, steamed, boiled or grilled. When ...

If you explore the produce section of your local grocery store in mid-May to early June, you might encounter a strange seasonal vegetable. Intensely green, these spirals resemble the top of a violin; ...

Elena Valeriote is a writer of stories about food, farming, culture, and travel that explore the connection between people and place. Her work has appeared in publications including Gastro Obscura, ...

A dish made of fiddlehead ferns, duck confit and pasta is prepared by O'Malley. Just after the snow melts, but long before the last frost, hardy New Englanders take to moist meadows and muddy ...

I grew up in Vermont eating fiddleheads and didn't particularly care for them. I didn't appreciate the delicate flavor and rare seasonality of them or I suppose mostly, I didn't appreciate the way my ...