Fiddlehead Ferns
Fresh fiddlehead ferns are a spring delicacy. This short-season, whimsical vegetable is abundant in our forest farm and sustainably wild-harvested late April thru early May.
Overstory Farm’s native, well-established perennial plants produce large spiral-shaped vegetables that are delicious, nutritious and grown organically.
What is a fiddlehead?
Fiddleheads are the young, coiled edible frond of the ostrich fern. The flavor profile is compared to asparagus with more earthy undertones.
These plants have a long history of being foraged as food from North America, Asia, and Europe dating back thousands of years. Fiddleheads are packed with nutrients with rich sources of antioxidants, vitamins and minerals, and essential omega-3 fatty acids.
There are countless ways to enjoy fiddleheads from a simple sauté to tempuras and soups. Please remember, fiddleheads should be cooked before eating.
Pickled Fiddleheads
During peak season, we carefully preserve fiddleheads with our signature recipe of warm spices with a hint of sweetness. Fiddleheads are offered year-round through Overstory Farm as a uniquely crafted small-batch preserve.
Pickled fiddleheads are sold at retailers throughout Vermont including Morningside Bakery in Brandon, Philo Ridge Farm in Charlotte, and Rutland’s Natural Food Coop.
Interested in adding our pickled fiddleheads to your store’s offerings? We’d love to hear from you!