In the words of one of Ethan Ball’s in-laws, “he likes the swamps.” So, he is our fiddlehead go-to-guy. Fiddleheads are the foraged furled fronds of young ferns that grow in wild wet areas of the Northeast. Ethan’s farm, Schoharie Valley Farms, is located in (you got it!) the Schoharie Valley. Fiddleheads are scarce so we can only get enough for the Standard and Family bags, so if you want to give them a try you may need to change your bag size this week.

Let’s give a warm welcome back to the Herb and Allium Subscription, which left hibernation with the arrival of Ramps. These are wild leeks that you have to hunt for in the woods. Because they’re such a coveted ingredient, foragers keep their looking places a secret! Pretty intense. Always be sure to wash and cook any foraged item.
Simple Ramp & Asparagus Soup
Caramelized Ramps
Ramp Pesto Pasta
Ramp Carbonara
22 of The Best Ramp Recipes

BTW – rites of spring is also “right away” in spring…many spring items have a very short availability window.

 

This Week’s Field Goods Favorite
Fiddlehead Ferns

Fiddleheads are a foraged delicacy. A pound of Fiddleheads in New York City goes for something like $20. You can cook like the fanciest of chefs this week! Because they are foraged items, please wash and cook them! All they really need is some olive oil and lots of garlic in a little sauté.

Sauteed Fiddleheads
Fiddleheads on Angel Hair Pasta
Stir-fried Fiddleheads