Foraging Fiddleheads

Spring Harvest on the Farmstead

When we bought our land—what we now call Florence Farmstead—we began spending as much time as possible getting to know it. Years later, we still are. One of our favorite things is exploring areas we don’t visit often, learning how the land shifts with the seasons.

One of those spots is the lowest part of our property, where the brook meets the river. It’s swampy, lush, and prone to flooding in spring and after heavy rains—just the kind of place where ostrich ferns thrive.

Each spring, we keep an eye out for their tender green fiddleheads. Ostrich fern fiddleheads are easy to identify by their bright green color, brown papery sheath, and distinct u-shaped groove along the stem.

The most important rule of foraging is to harvest responsibly. We only pick a few—just enough for a meal—leaving the rest to support the plant, feed local wildlife, and ensure future growth.

To prepare fiddleheads, we rinse and soak them thoroughly to remove their brown skins. Once clean, we blanch them briefly, then sauté with butter, garlic, salt, and pepper. Simple and delicious—a true spring treat. 😋