Fiddleheads

Fiddlehead ferns are one of the first, delicious signs of spring. 

Foraged by White Mountain Foragers, these young, tightly wound fronds of ostrich ferns are harvested just before they unfurl. Bright green with a crisp texture, reminiscent of green beans, and an earthy, woody flavor. Almost like asparagus.

To prepare, wash the fronds thoroughly, trim the browned ends, and remove any brown chaff before cooking. Always cook fiddleheads before eating; they can be steamed, boiled, or sautéed just like asparagus. Sauté with butter and shallots for a simple, flavorful side, or toss into pasta, risotto, or grain bowls for a fresh, seasonal touch.

White Mountain Forager specializes in bringing many wild gourmet foods to market. Gourmet wild mushrooms, fiddle heads, ramps, and various wild berries are among the wild foods offered as each comes into season.