Friday, May 29, 2009
Thursday, May 28, 2009
Fresh fiddleheads are delivered to you cleaned and ready to eat right away!
We buy directly from the growers which allows us to pass the savings on to you!
Or call 617.389.8090 and ask for Jim Ruma
Wednesday, May 20, 2009
Monday, May 18, 2009
To freeze fiddleheads:
- Clean them as you would for the table.
- Blanch a small amount at a time for two minutes in 4 to 6 cups of water.
- Cool and drain in cold water or in an ice water bath (half water and half ice).
- Pack into moisture- and vapor-proof containers and freeze.
- Thaw and boil for 10 minutes before serving.
Thursday, May 14, 2009
1 pound fiddleheads
6 ounces linguine, uncooked
6 cups water
1-3/4 pounds Maine shrimp, fresh or frozen
1 teaspoon margarine
2/3 cup onion, chopped
1/2 cup green pepper, diced
1/2 pound fresh mushrooms, sliced
1 teaspoon thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon celery seed
2 tablespoons lemon juice
Cut off ends of fiddleheads. Remove scales and wash thoroughly. Bring water to a boil in a large saucepan; add shrimp and cook three to five minutes, or until done. Drain well, and set aside. Cook fiddleheads in boiling water for ten minutes. Drain. Coat a large, nonstick skillet with cooking spray; add margarine. Heat until margarine melts. Add onion and green pepper and sauté until crisp-tender. Stir in fiddleheads. Meanwhile, cook pasta as directed, without salt or oil. Drain well, set aside and keep warm.
Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in shrimp and lemon juice; cook until heated through, stirring often.
Place pasta on a large platter. Spoon shrimp mixture on top. Serve immediately. Serves 6.
Wednesday, May 13, 2009
1-1/2 pounds fresh fiddleheads
1 tablespoon cornstarch
1 cup nonfat buttermilk
2 teaspoons Dijon mustard
3/4 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
Clean and prepare fiddleheads. Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water. Cover and steam 20 minutes or until tender, but still crisp. Set aside and keep warm.
Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper.
Arrange fiddleheads on a serving platter. Spoon sauce over fiddleheads. Serve immediately.
Makes 6 servings.
You can order fiddlehead ferns from us at Ruma's. We get daily shipments of fresh fiddleheads and we ship them nationwide. Check out our site
http://www.rumasfruit.com/ for more information or email us at firstname.lastname@example.org. You can call us at 800.252.8282