Foraging is such a cool act of kindness to your soul, but also to your body and mind as well. You can forage many things this time of year, including morel mushrooms (and other various strains), specific leeks known as ramps, and one of my favs . . . fiddlehead ferns. So morels are another topic as I could dive my head in them, but for now let’s face the frond.

This time of year, and for the next month or so, you can dive into the green forest with a burlap sack, or any for that matter, and come away with a lavish array of brilliantly green Fiddleheads. But you can’t just invade the forest without knowing what you are doing, and having an appreciation for both the forest and the Fiddlehead . . . so here’s where I come in . . .

When entering the forest, the key is appreciation and mutual respect. If, for example, you go in stepping on plants and pulling up roots, you are simply living in the moment for yourself, but not necessarily for your kind forest friends. Although ferns can reseed themselves, it is wise to “SNAP” their stem at the base, so the root is still in place. Also, picking a low to the ground fiddlehead, one with brown husk still attached, is going to give you the most tender morsel of Good Lovin’ you ever tasted.

Fiddleheads should be compact, and firm, yielding a tight head . . . not ready to spread their wings or begin to open. Should you come across one, it’s better to leave it be, so it can blossom into a full fledged adult and provide the forest with a different gift of beauty. Mid April to mid May is the time of year to forage the woods as the window of opportunity is very narrow.  

Fiddleheads grow best in very shady, moist areas of the forest, usually more lush in the areas around water.  

Ok, so you now have a sack of fiddleheads and you are wondering what to do with these cute little critters?

Here’s a little taste of heaven that I like to call . . . well . . . “Heaven”

Heaven

2 cups Fiddlehead ferns
1 T. first cold pressed extra virgin olive or coconut oil
1 t. lemon juice 
1/2 t. valencia orange zest
2 t. truffle oil
Really good Parmesan or Locotelli cheese, shaved 
Crushed red pepper, optional
Himalayan Pink Sea Salt and Pepper

Toss on medium high in sauté pan with olive or coconut oil and cook 3-4  minutes. Turn off heat and add other ingredients. Toss to coat.  

—Bon appétit my friends