Foraging in Vermont: Fiddlehead Fever

Foraging in Vermont: Fiddlehead Fever

As the snow melts in Vermont, wild edible plants like fiddleheads, ramps and morel mushrooms start to emerge. While all three are nutritious, flavorful, and only available for a short time, we’re focused on fiddleheads: a true spring delicacy.

Fiddleheads: Spring’s Spiraled Greens

What are they?

Fiddleheads are the young, coiled fronds of the ostrich fern (Matteuccia struthiopteris). They’re harvested before they unfurl, making them look like the scroll of a violin, hence their name. Their flavor is often compared to a cross between asparagus and green beans.

What do they look like?

Fiddleheads are tight green coils with a smooth stem and a papery brown husk that rubs off easily. Be sure you're collecting ostrich fern fiddleheads, as other types of fern can be toxic.

Where can you find them?

Fiddleheads grow near streams, rivers, and other damp woodland areas in April and early May. They are often found along shaded riverbanks near Topnotch Resort.

How can you use them in your meal?

Fiddleheads must be cooked before eating, either boiled or steamed for at least 10 minutes, then sautéed, added to pasta, or simply dressed with butter and lemon. They make a lovely side dish or can be the star in a spring stir-fry.

Chef Travis’s Spring Fiddlehead Dish

A fresh, earthy recipe that celebrates the wild flavors of Vermont spring.

Ingredients

• 1 cup fiddleheads (cleaned and blanched)
• 1 cup diced bacon
• 1 white onion, chopped
• 1 shallot, chopped
• 1 garlic clove
• ½ cup grated Parmesan cheese
• 2 oz heavy cream (optional)
• Lemon zest (optional)
• Salt and pepper, to taste

Instructions

1. Prep the Fiddleheads: Make sure your fiddleheads are thoroughly cleaned and blanched (boiled briefly, then shocked in ice water). Set them aside.

2. Cook the Bacon: In a large sauté pan over medium heat, cook the diced bacon until crispy.

3. Sauté the Aromatics: Add the chopped onion and shallot to the pan with the bacon. Cook until they’re soft and translucent, about 5-7 minutes. Add garlic and cook for another minute. You can also add lemon zest here if you'd like a citrusy note.

4. Add the Fiddleheads: Toss the blanched fiddleheads into the pan and sauté everything together for 2-3 minutes, just until the fiddleheads are lightly golden.

5. Finish in the Oven (Optional): Transfer the mixture to an oven-safe baking dish. Sprinkle Parmesan on top and drizzle with heavy cream if using. Bake in a 350°F oven for about 5 minutes until bubbly and golden.

6. Serve: Serve hot, garnished with extra lemon zest if desired. Pair with chilled white wine or sparkling water.

A Final Note on Ethical Foraging

When foraging, always harvest responsibly. With fiddleheads, never take all the coils from a single crown. Leave at least half to ensure the plant survives. Make sure you’re 100% confident in your identification before eating any wild plant. For more incredible Vermont-inspired dishes, dine with us at The Roost!