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 ...

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, ...

Spring is a great time for vegetables. As we emerge from the gloomy frost of winter, it’s the perfect season to incorporate some of the tender green vegetables that are just starting to be harvested.

When the thaw of winter is finally over and spring rolls around, fiddlehead ferns are one of the first things to pop up — the curled fronds of ferns yet to unfurl into their full, leafy shape. One of ...

The fiddlehead micro-season is here, so get them now before they all unfurl into the fronds of ostrich ferns. “They popped up last Friday,” says Franca Tantillo of Buried Treasures, stalwart of the ...

Spring in the Pacific Northwest hits differently. It’s not just pretty; it’s raw, a surge of green pushing through the damp earth. For me, this season isn’t some idyllic unfolding — it’s a connection ...

It’s April: prime time for rain clouds and locavores alike. In a contest of extremes, I’d go with the locavores. Soon we’ll be deluging greenmarkets—the fanatics among us, forests and woods—baskets at ...

We hardy denizens of Central Mass. can proudly boast that we’ve soldiered through another winter of cold, sometimes frigid, temperatures. But spring is now springing up all over. One of the bonuses of ...

1 1/2 to 2 tablespoons asparagus vinegar, champagne vinegar or white wine vinegar (see note) Freshly ground black pepper 1. With a paring knife, score the circumference of the green asparagus and 8 of ...

Want to know more about fiddleheads? Here, the basics on stalking, preparation and storage. What do they taste like? They taste like asparagus. How can I tell if a fiddlehead is ready to eat? In the ...