Each year, we are excited anew to see the first ramps, fiddlehead ferns, and morel mushrooms arrive in the warehouse. These green and fragrant products are definite signs that spring is here. Our chef clients clamor to be the first to put these foraged delights on the menu. After the supply steadies, our home cooks can expect ramps, fiddlehead ferns, and morel mushrooms at dartagnan.com. Order them while you can!

Foraged in the wild, fiddleheads offer a delicate flavor and crunchy texture. Be sure to clean them fully, then blanch fiddleheads before sauteeing them in butter.

 Long appreciated by country folk and eaten as a spring tonic, the ramp has in recent years taken on a mantle of cult status among chefs in fine restaurants. Our teams of foragers comb the woods, revisit favorite ramp patches, and take care not to over-pick in any one area.

With their distinctive shape and honeycombed caps, morels are one of the most recognizable of the wild edibles. Morel mushrooms are a source of passion and culinary wonder, inspiring recipes, and annual festivals across the U.S.

We hope you enjoy some of these springtime foraged foods and will share your cooking adventures with us. What do you enjoy eating when spring finally begins? Any seasonal favorites? Dish right here in the comments, or find us on social media. We love to talk about food! Tag @dartagnanfoods on Facebook, Instagram, or Twitter.