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Fiddlehead Ferns

$6.99

6 oz
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.

Meadows and More, Hunterdon County NJ

Founder Tama Matsuoka Wong is a forager, weed eater, meadow doctor , lawyer and mother of three. She is the author of the backyard field guide and cookbook Foraged Flavor (Clarkson Potter June 2012) nominated for a James Beard award in 2013. After graduating from Harvard Law School and serving more than 25 years as a financial services lawyer in Tokyo, New York and Hong Kong, she returned with her family to Hunterdon County New Jersey and rediscovered her passion for the natural world. In 2007 she was named Steward of the Year by the New Jersey Forest Service. For media coverage about her work see Media page.

The practices used by Meadows & More are founded on a profound connection to and stewardship of the land. They cull invasive and nonnative adventive plants, aka weeds, and restore native plants and biodiversity, in collaboration with private landowners, organic farmers and conservation groups.

Store in a sealed container in the fridge for up to 4-5 days.

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