Monday, May 21, 2018

Make sure to take advantage of the fiddlehead season with these recipes!

Now that the 2018 season is here make sure to take advantage and try out these new recipes with our fresh fiddleheads! Use the link at the bottom of this post to be directed to our webstore for purchasing!

Fiddlehead Ferns and Garlic – Simple and Delicious!!


1/2 cup unsalted butter
2 cloves garlic, minced
1 pound fiddlehead ferns, trimmed and cleaned
1/4 cup chicken broth
2 tablespoons chopped Italian parsley
Salt and freshly ground pepper blend


Bring a medium-sized pot of salted water to a boil over high heat. Add the fiddlehead ferns, boil for 10 minutes, and drain.

In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté until it is aromatic but not browned, about 2 minutes. Add the fiddleheads and sauté for 1-2 minutes. Add the chicken broth and cover the pan with a lid or with aluminum foil to allow the fiddleheads to steam slightly, for 5 minutes. Top with the parsley. Season with salt and pepper blend, to taste.

Fiddlehead Ferns with Pine Nuts, Pecorino, and Lemon Zest


Kosher salt, to taste
1/4 pound fiddlehead ferns
2 tablespoons extra-virgin olive oil, plus more for serving
1/3 cup pine nuts
3 cloves garlic, sliced thinly
pinch of red chile pepper flakes
Zest of 1/2 lemon
Pecorino romano, to taste


Bring a medium-sized pot of salted water to a boil over high heat. Add the fiddlehead ferns, boil for 10 minutes, and drain.

Heat the oil in a small sauté pan over low heat. Add the pine nuts and garlic and cook until the pine nuts are golden. Add the red chile pepper flakes and fiddlehead ferns, and sauté for 1 – 2 minutes.

Transfer to a bowl, toss with the lemon zest, and shave strips of pecorino over the top using a vegetable peeler. Drizzle with more olive oil, to taste.

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**Make sure to place orders before 12 pm EST for same day shipment!**

Friday, May 18, 2018

Fiddlehead Season Is Here!

Fresh fiddleheads are now available for purchase through our webstore, make sure to sign up for our newsletter to keep getting updates on our fiddlehead season!

Newsletter signup and Webstore

As always we will be selling our fresh cleaned fiddleheads in :

  • 2 Pound Bags
  • 5 Pound Bags
  • 10 Pound Bags

For retail availability please see our website and for wholesale availability either call our office at 617-389-8090 or email us at

Monday, June 19, 2017

Fiddlehead season is over

The fiddlehead season for 2017 is over, check in with us next year for fresh fiddleheads from Ruma's!

Please sign up for our newsletter on our website to receive updates for next year.

Ruma's Fiddleheads

If you have any questions or issues signing up for our newsletter please send us an email at and we would be happy to help set you up.

Monday, June 12, 2017

The 2017 Fiddlehead Season Is Almost Over!

Make sure that you don't miss your chance to get fresh Fiddleheads this season!

Ruma Fruit and Produce Co. Inc. is your source for the freshest fiddleheads available.

We sell fiddleheads in 2 lb, 5 lb, and 10 lb quantities on our website and ship from our location just outside of Boston. Use the link below to be redirected to our web store.

Monday, June 5, 2017

Not sure what to make with your Fiddleheads?

Brown Sugar Miso Fiddleheads

Recipe from

  • 1/2 pound fiddleheads
  • 1 teaspoon sesame oil
  • 2 tablespoons brown sugar
  • 2 tablespoons white miso
  • 1 teaspoon rice vinegar
  • 2 teaspoons minced ginger
  • 1 tablespoon water
  • 1 tablespoon black sesame seeds

1. Wash and pat dry your fiddleheads. Once dried, cut the brown ends off and immediately place in a pot of water to prevent re-browning. 

2. Bring your fiddleheads to a boil and gently boil for 10-12 minutes, then immediately remove them from the hot water and submerge in cold water to stop further cooking. 

3. Mix together brown sugar, white miso, rice vinegar, ginger, and water until smooth, and set aside.

4. In a pan, heat the sesame oil over medium heat, then add the fiddleheads. Sauté 1 minute. Add the brown sugar and miso mixture to the pan and cook for an another 2 minutes until the sauce becomes bubbly and thick. 

5. Garnish with black sesame seeds and serve immediately

To buy fresh fiddleheads for shipment from our facility outside of Boston, MA click the link below.

Thursday, May 25, 2017

Fiddlehead Fritattas

Not sure how to cook your fiddleheads? Try this Fiddlehead Fritattas recipe from

You will need:

  • 6 eggs
  • 1 cup fiddleheads
  • 1 cup sliced mushrooms (morels would be ideal)
  • 2 cloves minced garlic
  • 4 ounces ricotta or cream cheese
  • 2 sprigs chopped parsley (optional)
  • Olive oil
  • Salt and pepper to taste

1. Clean the fiddleheads, making sure to remove brown fuzz. Then cook in boiled water for about 10 minutes. Rinse and trim ends.

2. Sauté minced garlic and sliced mushrooms in olive oil until tender. An oiled cast iron pan is recommended.

3. Add cooked fiddleheads, salt and pepper, cook a few more minutes until everything is tender.

4. Lower heat, if you are using chopped parsley add it now.

5. In another bowl, beat the eggs with a pinch of salt. Add cheese -- okay to leave dollops.

6. Add the egg mixture to the vegetables, stir a little to evenly distribute it. Cook over low-med heat until eggs begin to set, around 10 minutes.

7. Finish cooking under broiler, for about 3 minutes. Serve hot or at room temperature.

Check out for more great fiddlehead recipes!

To buy fresh fiddleheads for shipment from our facility just outside of Boston, MA click the link below.

Thursday, May 18, 2017

Ruma's Fiddleheads are here!

Rumas has fresh fiddlehead ferns available for purchase now!

We sell our fiddleheads to consumers in quantities of 2 lbs, 5 lbs, and 10 lbs through our website. Click the link below to be redirected to our homepage.

Ruma's Fiddleheads

We also sell our fiddleheads to wholesalers, for more info see our website above or send an email to us at with your info and we will get back to you promptly.

Ruma Fruit and Produce Co., Inc.