Fiddlehead-foraging season is winding down in Chittenden County. Maybe you’ve foraged all of the tasty, wild, asparagus-like ostrich-fern tips you can eat, and then some. Now what do you do with them?

These spring-ready soups prove that a bowl of something warm can feel fresh, bright, and perfectly in season. Packed with vibrant vegetables and herbs—think: asparagus, spinach, nettles, and even ...

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 ...

This recipe is courtesy of Kitchen Vignettes. Bring a large pot of salted water to a boil. Transfer the fiddleheads into the boiling water and boil them for 15 minutes (*please note this step is very ...

Take your outdoor cooking to the next level with this mouth-watering recipe for bacon-wrapped scallops and fiddleheads, ...

Monty Barrett and Lin Diket love wild Maine foods. They've just released a cookbook called Fiddlemainia. It celebrates a classic wild vegetable - the Fiddlehead. Monty says he was inspired to write ...

Fiddleheads, the curled, edible shoots of the ostrich fern, are a seasonal delicacy harvested in many parts of the Northern United States and Canada. Other types of ferns, like foxglove and bracken ...