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.