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 Spring has sprung once again in beautiful New England and that can only mean one thing. It's time to get outside, forage for local wild foods, and perhaps try a few new recipes! Three of our favorites are dandelion greens, asparagus and fiddleheads.
Fiddleheads
 Fiddleheads have been part of traditional diets in Asia, Australia and New Zealand, as well as New England and Quebec for generations. Harvested in early spring in New England, young fiddleheads most often come from the Ostrich or Cinnamon variety of ferns and are available for only a short period of time in April and early May. It is best to ...
- Continued : read more about Wild Spring Foods
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