I sustainably harvest my ramps and the beauty is that they are on our own property. When digging, I do not take the whole batch just portions of each. The roots are rhizomes so they then fill in the following year what I took out and even multiply to a bigger patch. Also, due to the vastness in the woods, I do not dig in the same place twice in a season or the following year or years for that matter. I think the problem lies when teams of people come in, as in the south, and take every ramp in site. I have been digging ramps for over 10 years and there are more than when I started. The ramp after their prime develop a flower which then goes to seed and also creates more patches. I assure that my ramps are sustainably harvested with a lot of care and love with no intent of "clear digging".

Thank you for your local support,

Anna Mack Wild & Cultivated, Sheffield, MA 

Fiddleheads should not be served raw as they have a slight bitterness until cooked and can cause stomach upset if eaten raw. Check out this week's basket newsletter for a fun fiddlehead pizza recipe that is sure to please!

Wash the fiddleheads in several changes of cold water to remove any dirt or grit. Drain the fiddleheads completely. Use them fresh, and soon after harvest. If you must store fresh Fiddleheads keep well cooled (35 F) and tightly wrapped to prevent drying out. They may be kept in refrigeration for about 10 days, although flavor will be best if used as soon as possible after harvest.   The flavor of fiddleheads goes well with cheeses, tomato sauce and oriental cuisine. They have a mild taste reminiscent of Asparagus with an added nutty bite all their own. Fiddleheads can be used in similar ways to any firm green vegetable such as Asparagus or Broccoli florets. They are wonderful in pasta dishes with a sauce made from Extra Virgin Olive Oil and Balsamic Vinegar. Sauté, stir-fry or steam briefly to retain their crunchy texture and bright green color.