Roast: Toss the par-cooked fiddleheads with olive oil and salt, then spread on a baking sheet and roast at 425°F (220°C) ...

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, ...

For most of us, turkey season is also fiddlehead season. So, while you’re tromping the woods—whether the hunting is slow or not—keep your eyes peeled for these ephemeral edibles. Why? Because they are ...

Of all the wild edible plants that grow in our country, the ancient fiddlehead ferns are the most unique and flavorful. They are the unfurled new leaves of a fern. Reproducing through spores, not ...

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; ...

Just after the snow melts but long before the last frost, hardy New Englanders take to moist meadows and muddy riverbanks in search of the... Just after the snow melts, but long before the last frost, ...

Other than Summer, Gothamist thinks Spring yields the finest produce of the four seasons. One of the stars of the season is the underappreciated fiddlehead fern. Usually available from April-May, the ...