fresh purple violet flowers in glass jar
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A Spring Foraging Guide – Ramps, Morels, Fiddleheads, Violets and More

ByThe Sifted Field

Spring is moving fast and the foraging window is short. I just published a complete spring foraging guide covering everything I reach for this time of year in the Hudson Valley — ramps, morel mushrooms, fiddlehead ferns, wild violets, pea shoots and Japanese knotweed. For each one you’ll find what it tastes like, when to find it and links to all the recipes I’ve developed around it over the years. Bookmark it now before the season gets away from you.
Read the Spring Foraging Guide.

How to Cook Crispy Fiddlehead Ferns Appetizer with Zesty Lemon
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How to Cook Crispy Fiddlehead Ferns Appetizer with Zesty Lemon

ByThe Sifted Field

This is the fiddlehead recipe to pull out when you’re feeding a crowd. Fiddleheads get tossed in a garlic parmesan breadcrumb mixture, laid out on a sheet pan, and baked until crispy – all the crunch of a deep-fried appetizer without any of the fuss. A quick lemon black pepper mayo dipping sauce comes together…

Fiddlehead fern recipe
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Fiddlehead Fern Recipe Stir-Fry with Garlic Ginger Shrimp

ByThe Sifted Field

This is a 20-minute weeknight dinner built around one of spring’s most fleeting ingredients. Fiddlehead ferns get blanched, then tossed into a hot pan with garlic, ginger, and shrimp, and served over quick-cooking rice noodles with sesame oil and a scatter of red pepper flakes. It’s fast, savory, and completely seasonal. Fiddlehead season is short…

fresh ramp leaves.
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Cook the Season: Everything You Need to Know About Ramps

ByThe Sifted Field

Ramp season is short, and if you’ve never cooked with them, there is no better time to start. Ramps – also called wild leeks – are one of the first edible plants to emerge in early spring, pushing up through the forest floor before most other green things have even thought about waking up. They…

fiddlehead ferns with haddock.
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One-Pan Garlic Parmesan Fiddlehead Ferns with Potatoes, Haddock

ByThe Sifted Field

This is the fiddlehead recipe to start with if you’ve never cooked them before. Layered on a single sheet pan with baby potatoes, garlic, parmesan, and a fillet of haddock, it’s a complete spring dinner that comes together in under an hour. The fiddleheads soak up the garlic and olive oil as everything bakes, turning…