1. First, make the carrot puree. Weigh the carrot juice and add 2 percent salt by weight. Stir to combine and pour the liquid into a Mason jar. Cover the jar with plastic wrap and store at room ...

DULUTH -- One of the first and tastiest harbingers of spring makes its appearance at this time of year. As bloodroot blossoms, ferns begin to wake from their winter nap. The plentiful ostrich fern ...

What are they: Fiddlehead ferns are an early spring-summer vegetable with a flavor reminiscent of asparagus. These green, coiled delicacies are young fern fronds that have not fully matured.

Fiddlehead-foraging season is winding down in Chittenden County. Maybe you’ve foraged all of the tasty, wild, asparagus-like ostrich-fern tips you can eat, and then some. Now what do you do with them?

People venturing out onto Anchorage trails may have noticed tightly wound green coils emerging out of last year’s dead leaves. Some people are collecting them, and others are posting their findings on ...

Stepping into a big box grocery store, it’s easy to think that all produce grows all year round—but that’s hardly the case. In this series, we’ll highlight one in-season produce pick a week.

In the forager’s universe, there’s no time like right now. From fiddleheads and ramps to morels and wild ginger, spring is the season for sourcing wild food. To get some first-hand spring foraging ...

These freshly picked fiddleheads will be ready to cook once they are thoroughly cleaned in cold water and the brown "papery" layer removed from each fern. Credit: Julia Bayly / BDN This story was ...

Pickled fiddlehead ferns, beach asparagus, moose soup and other Indigenous foods served to patients at Alaska Native Medical Center. (Shirley Young/ANMC) Food can be comforting, and the comfort food ...