ADAMS, Mass. - Every year at the beginning of May, Adams native Joe Bourdon goes to his secret spot in the woods to forage for fiddleheads.

"The river is right over there, and that's their lifeline," Bourdon said. "Fiddleheads like water, so anything close to a bank of water, fiddleheads are what you're going to see."

Fiddleheads are a small fern, and are best harvested right after they begin to sprout. Bourdon said they have a similar taste to asparagus and broccoli. He loves using them to make cream of fiddlehead soup, but there are many other ways to prepare them.

"You can sauté them. You can steam them. A lot of your restaurants only like the heads of the fiddlehead. They discard the whole stem. They have no clue what they're missing," Bourdon said.

Every year, Bourdon brings dozens of people along with him to learn about foraging. Friday's special guest is was his grandson, Damien.

Bourdon said he wants to pass on what he calls a "dying art."

"After many years of having people show me, it's time to, you know, pay it forward," Bourdon said. "Let others enjoy life."

Fiddlehead season lasts for only ten days, but it's just the beginning of Bourdon's foraging season. He'll be out here through the fall, harvesting all kinds of plants and mushrooms.

Bourdon said, "It doesn't end. And then come winter, just like a bear, I hibernate. I'm done, and eating all the spoils."