Wild Foraged Fiddleheads

Fresh fiddleheads are one of those spring foods that make the whole season feel new again. Crisp, green, and slightly nutty, they cook up somewhere between asparagus and green beans, with strong wild spring tonic energy.

Give them a good rinse, cook them thoroughly, and toss them with butter, garlic, and lemon, or fold them into pasta, grain bowls, or a warm salad. A little garden magic, straight from the woods.

Producer notes:
We work with a network of family run food distributors who tap into the larger wholesale supply when nearby fields are quiet or sold out.

These are your everyday backups lemons, berries, greens and other kitchen workhorses that keep your fridge full all year.

They are not from a nearby field, but they still earn a spot in your Harvie box, so you can cook the way you like while we keep pushing more of your food dollars toward independent farms and the independent food economy.