Elena Valeriote is a writer of stories about food, farming, culture, and travel that explore the connection between people and place. Her work has appeared in publications including Gastro Obscura, ...

If you explore the produce section of your local grocery store in mid-May to early June, you might encounter a strange seasonal vegetable. Intensely green, these spirals resemble the top of a violin; ...

For most of us, turkey season is also fiddlehead season. So, while you’re tromping the woods—whether the hunting is slow or not—keep your eyes peeled for these ephemeral edibles. Why? Because they are ...

A SFoodie series on what to do with your farmers' market impulse buys and CSA box surprises. Fiddleheads, a springtime delicacy, are the edible coils of the immature Ostrich fern. They are foraged ...

It’s April: prime time for rain clouds and locavores alike. In a contest of extremes, I’d go with the locavores. Soon we’ll be deluging greenmarkets—the fanatics among us, forests and woods—baskets at ...

Seven Ways Seven Days Gets You Through the Week: Trustworthy local reporting. Piping‑hot food news. Thoughtful obituaries. Must‑do events. Stuck in Vermont videos. Eye‑opening personals. All the fun ...

The large trees of oak and basswood, along with a varied trio of ash, sumac and bigtooth aspen, are the last ones to grow this green foliage. Even these late arrivals take on this color and the woods ...

1 1/2 to 2 tablespoons asparagus vinegar, champagne vinegar or white wine vinegar (see note) Freshly ground black pepper 1. With a paring knife, score the circumference of the green asparagus and 8 of ...