Early spring can be a tense time for Northeastern locavores tired of winter's root vegetables and the chefs who aim to feed them. Some eateries turn to foraging in the wilds for edibles including fiddlehead ferns, dandelion greens and blue violets. "This spring’s been a little rough, but we found ramps, wild watercress, garlic mustard, trout lilies -- whole blankets of them," said Farmhouse at Bedford Post Inn chef Jeremy McMillan, who worked with a professional forager.
Wild greens spring onto some local menus
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