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Fiddlehead ferns raise delicate dish with tough profit
In Vermont and Maine fiddleheads draw fierce devotion and high prices. Chefs from the Four Seasons to the New England Culinary Institute praise their versatility, while harvesters like Bob Dickson turn to backbreaking seasonal work for 75 to 150 dollars a day. The trade hinges on secrecy and careful cleaning to avoid waste.
MENTIONED IN THIS ARTICLE
Montpelier
New York
Four Seasons
Vermont
Bradley Koehler
Tubb
New England Culinary Institute
Maine
Bethel Company
Christian Albin
The
Lyndon Verkler
Robert Fuller
Burlington
Jerry Kelley
Vermont Agriculture Department