Last week, we spoke with Steve Stacey, forager and director of the Local CFC—a community food center in Stratford, Ontario—who gave us some tips on foraging one of the finest alien tentacles known to man: the fiddlehead.
Stacey’s advice was so delicious that we checked back in with him for his thoughts on harvesting the lovely, potent, and much sought-after wild leek. Variously known as ramps, these short-lived alliums are basically the seasonal chef’s wet dream.
