These whimsical greens are picked early in the Spring before they unfurl into full fronds. Whether served hot or cold, they need to be cooked or blanched before eating. Their crisp texture makes them ideal for pickling or salads, evoking notes of asparagus and artichoke. We love sautéed fiddleheads as a side dish for salmon or paired with mushrooms and shallots as an appetizer. Learn how to cook Fiddleheads in this video.
Local
Foraged
Hadley, MA
Joe Czajkowski Farm operates on 300 acres, 100 acres of which are certified organic. This third generation farm in Hadley, MA is operated by Joseph Czajkowski, who says of his work, “we love what we do". A few of the main crops grown on Joe's farm are fiddleheads, kale, nettles, parsnips, and summer squashes.
Store in a sealed container in the fridge for up to 4-5 days.