Friday, April 12, 2013

Patiently, we await the fiddleheads!

This long, cold New England winter has kept our fiddlehead ferns underground for a few extra weeks this season.  If we were to try to harvest now, we'd be walking around in the mud aimlessly!

Clearly, Mother Nature is teaching us a lesson in patience this winter!  But we think it is all worth the wait! Six whole weeks of availability for these delicious ferns!

As always, Ruma's will be ready to sell to you both wholesale and retail:
  • 5# bags of fresh, cleaned fiddlehead ferns
  • 10# bags of fresh, cleaned fiddlehead ferns
  • 20# bags of fresh, cleaned fiddlehead ferns

Market prices to be determined.

Need a larger quantity?  Let us know and we will give you a price!

Ruma's Fiddlehead Ferns

Monday, April 8, 2013

Fiddles + Chives + Quinoa

We stumbled upon this recipe - and amazing photos - so we thought we'd share!

Fiddleheads and Chives with Quinoa Pasta

  • 2 cups fiddleheads, washed and cleaned
  • a few stalks of chives (use as many or few as you want)
  • extra virgin olive oil
  • salt and pepper to season
  • red chili flakes (optional)
  1. Clean fiddleheads by brushing away dirt and / or washing and soaking them in two changes of water.
  2. Put stove on medium heat and boil or steam them for 10 to 15 minutes. Season with salt and pepper. Drain and dry well.
  3. In another pan, heat olive oil over medium heat. Add chives to the pan and sweat for a minute or less.
  4. Add the fiddleheads and sauté them until fragrant, about 2 to 3 minutes.
  5. Serve immediately or add to your choice of pasta*.
*For the pasta, I put the snipped chives with flat-leaf parsley in a food processor with olive oil. Purée until smooth.