So many things to do with fiddleheads! (And one thing NOT to do!)

Things to do with fresh fiddlehead ferns:

1. Let the fiddles take center stage (on the plate) - simple recipe here!
2. Serve and Italian feast - recipe here!
3. Cab or freeze then - here's how!
4. Spice them up with Emeril- here's how!
5. Serve them with quinoa - here's how!
6. Decorate with them - you read that right! Look here!

Here's one thing NOT to do with fresh fiddlehead ferns:

1. Do NOT consume them raw or undercooked!

Note: Sautéing, stir-frying or microwaving ostrich fern fiddleheads are NOT recommended methods for cooking fiddleheads. Fiddleheads should be boiled or steamed prior to use in recipes which use further cooking methods like sauteing, stir-frying or baking.

Here are the facts:  Fresh fiddlehead ferns have to be thoroughly washed after picking.  (Here at Ruma's, we do this step).  Upon delivery, be sure to wash them again.  Fiddleheads must be boiled or steamed prior to using them in recipes.  Be cautious! 

From our friends at the University of Maine: read more information about consuming fiddleheads

We have fresh fiddleheads for sale! Order here!

Fiddles, Gorgonzola and walnuts - bellisimo!

We are into the season - full swing - are we are having so much fun exploring the different recipes we have found for fresh fiddlehead ferns.

Take a peek at this easy, 4 minute video where the guest chef easily shows us how to make this recipe!


See that!?!  Simple!  Easy as...pie?

Don't forget: Order now; delivery in the next day or two; freeze them for later!

WWJD? (What would Julia do?)

We knew Julia Child had to have a recipe for fresh fiddlehead ferns!  (Well, a recipe for broccoli stew, and this author/chef just substituted fiddles!)  Herewith is Cream of Fiddlehead Soup

As kids, Saturday morning meant eating cold cereal in front of the TV and watching Julia Child's cooking lessons. 

Gather all of your ingredients:

• 1 lb Fiddlhead ferns
• 4 tbs butter
• 1 cup minced onion
• ¼ cup flour (plus more later in case you mess up and the soup doesn’t thicken)
• 7-8 cups hot veggie stock (I used homemade because its pale color kept the soup pretty)
• ½ cup milk
• salt & pepper
• dried thyme to sprinkle on top when serving

The complete instructions are here.

We are loving the addition of the dried thyme to the top - it adds the perfect amount of contrast to the creamy soup!

Tell us what you think!  We are whipping this up tonight!

We have fresh fiddleheads for sale! Order here!

How To Cook Fiddleheads - video!

We know some of you like to follow directions in list form (step one! step two!)

But we also know a lot of you would prefer to watch a quick video on how to cook fiddleheads!  Voila!

Check out this great recipe by "Cooking with Kimberly" clip that shows how to cook fiddleheads, using white wine (or red wine!), lemon juice - and that's all!

It's a great beginner's recipe!

What are you doing with your first batch of this season's fiddleheads?

Remember: Ruma's has fresh fiddlehead ferns for sale in 2 lb bags, 5 lb bags and 10 lb bags! 

Order fresh fiddleheads now!

FAQs about Fresh Fiddlehead Ferns

We've looked to the experts at University of Maine to help us answer some frequently asked questions:

Cleaning Fiddleheads
Fiddleheads can be cleaned by first placing them in a colander and thoroughly rinse/spray them off with clean cold potable water. Placing the rinsed fiddlehead in a bowl full of clean cool potable water should follow rinsing to remove the remainder of the brown papery coverings, and repeat as needed. They should appear clean at this point.

How do I clean fresh fiddlehead ferns?  First, place them in a colander and thoroughly rinse/spray them off with clean cold potable water. Then, place them in a bowl full of clean cool potable water to remove the remainder of the brown papery coverings, and repeat as needed. They should appear clean at this point.

How do I store fresh fiddlehead ferns? Keep fiddlehead ferns refrigerated until you are ready to cook or preserve them. They can be stored in the refrigerator for up to two weeks.

How do I cook fresh fiddlehead ferns? We recommend either boiling or steaming.

• Boiling Bring lightly salted water in a pot to a rolling boil and add washed fiddleheads. The water should fully cover fiddleheads when added. Bring the water back to a steady boil and hold for 15 minutes. 

• Steaming Bring a small amount of water to a boil preferably in steam apparatus. Add washed clean fiddleheads and steam for 10-12 minutes. 

Serve at once with optional melted butter and/or vinegar. The sooner they are eaten, the more delicate their flavor.

Note: Sautéing, stir-frying or microwaving ostrich fern fiddleheads are NOT recommended methods for cooking fiddleheads. Fiddleheads should be boiled or steamed prior to use in recipes which use further cooking methods like sauteing, stir-frying or baking.
How do I preserve fresh fiddlehead ferns?  View this great video on preserving fiddleheads from U of Maine!


For more recipes, see the University of Maine's webpage dedicated to fresh fiddlehead ferns!

Buy now:  Ruma's Fiddleheads are here!

Clang Clang Clang! (Ringing Triangle) Fiddleheads are here! Fiddleheads are here!

Fresh fiddlehead ferns have arrived! 

Where does Ruma's get the fiddleheads?:  For over ten years, we have partnered with growers so we can get fresh fiddlehead ferns directly from the growers.  

How much do the fiddlehead ferns cost?: See our website for pricing and click here to order!

How do I prep the fiddleheads?: To cook fiddleheads, remove the yellow/brown skin, then boil the sprouts twice with a change of water between boilings. Removing the water reduces the bitterness and the content of tannins and toxins

Do you have any recipes for fresh fiddlehead ferns?  Take a look below at the recipes we have posted! We also have other recipes on our website!

How long does the season last?: Generally, the season is just a few short weeks in the spring.  Mother Nature is in charge so we never know when the crop will end.  We guess that the 2013 fiddlehead season will end in the beginning of June.

Emeril's Fiddlehead recipe - BAM!

If you love food, and you love entertainment, then you certainly love Emeril!  (We love all three, too!)

We stumbled on his Fiddlehead Fern and Angel Hair Pasta recipe  and had to share:

• 1 pound fiddlehead ferns
• 1 pound angel hair pasta
• 3 tablespoons olive oil
• 2 green onions, thinly sliced
• 1 teaspoon red pepper flakes
• 1 tablespoon truffle oil
• Salt and freshly ground pepper
• Grated Parmesan, for garnish

Here's how to do it - BAM!

1. In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. 
2. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
3. Drop angel hair pasta into the same pot of boiling water used for fiddleheads. 
4. Boil for 3 to 5 minutes or until al dente.
5. Meanwhile, in a large skillet, heat olive oil. 
6. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. 
7. Drain pasta and add to skillet. 
8. Toss with truffle oil and salt and pepper. 
9. Divide pasta among 4 plates and garnish with grated cheese.

Emeril also adds this special recipe at the end for "Essence Creole Seasoning" - sounds divine!

Look at all these recipes we found on The Food Network site!

What are you planning to do with your fresh fiddlehead ferns?

You can buy Fresh Fiddlehead ferns at Ruma's!

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)

Preparation

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*.

Notes

*For the pasta, I put the snipped chives with flat-leaf parsley in a food processor with olive oil. Purée until smooth.

Fiddlehead Fern and Potato Hash

Most people we talk to prefer to do minimal work with the fiddleheads and let their authentic, nutty nature shine.

The basic recipe:

Directions:

1. Blanch fiddleheads in boiling water for 1 minute
2. Remove from heat, drain, rinse and cool fiddleheads
3. Heat pan without oil first (so that the oil 'hits' a hot pan, not a cold pan)
4. Heat up oil in pan
5. Add chopped garlic
6. Add blanched fiddleheads
7. Enjoy!

However, we are always looking for new ways to serve our little fronds.  We found this recipe for Fiddlehead Fern and Potato Hash here.   Two of our favorites: fiddles and fingerling potatoes!

You need:

• Coarse salt and ground black pepper
• 1 1/2 pounds small potatoes, scrubbed and halved
• 1/2 pound fiddlehead ferns, cleaned and trimmed
• 2 tablespoons extra-virgin olive oil
• 1 shallot, thinly sliced

Directions

1. In a medium pot of salted water, bring potatoes to a boil and cook until knife-tender, about 8 minutes. Add fiddleheads and cook until bright green, about 1 minute. Drain and set aside.
   
2. Heat oil in a medium skillet over medium-high heat and cook shallot until golden, about 2 minutes. Add potatoes and fiddleheads and cook, stirring, until golden brown, about 4 minutes. Season with salt and pepper.
   
   
   
    
   
   
   (image from http://www.wholeliving.com/176729/fiddlehead-fern-and-potato-hash)
   
   
   
   
   What do you plan on doing with your first batch of fresh fiddleheads?
   Let us know!
   Andrea
   

Fiddlehead Recipe: Spring Risotto with Asparagus and Fresh Fiddlehead Ferns

We have several recipes on our site, but let us know what you plan to do with your fresh fiddles!

We love reading about how others have used their fresh fiddleheads in fancy ways.  We found this great recipe from the Kitchn (if you aren't a regular reader, you oughta think about adding this to the list!)

This recipe was win-win since it has both fiddles and aspargus (a lifelong favorite of mine!)

Fiddlehead Recipe: Spring Risotto with Asparagus and Fresh Fiddlehead Ferns

Gather and measure all of your ingredients: 

• 1 1/2 cups fiddlehead ferns
• 1 1/2 cups asparagus tips
• 3 tablespoons butter, divided
• 1 1/2 tablespoons extra-virgin olive oil
• 2 large leeks, white and light green parts only, washed well, and diced.
• 2 scallions, white parts only, washed and minced.
• 1 clove garlic minced
• 2 cups arborio or carnaroli rice (also called risotto rice)
• 1/2 cup dry white wine
• approximately 5 1/2 cups hot vegetable or chicken stock
• zest of 1 large lemon
• 1/2 cup grated parmesan cheese

• Start by preparing the vegetables. 

• Boil a medium sized pot of water, and have ready a large bowl of ice water. 
• Thoroughly wash the fiddlehead ferns, then rub them in a kitchen towel to remove any of the brown paper-like chaff. 
• Cut off any brown tips or blemishes. 
• Rinse again if necessary.

• Blanch both the asparagus and fiddlehead ferns for about 2 minutes, until bright green, then plunge into the ice water bath to stop the cooking. Set aside.

• Bring the broth to a simmer, then cover and keep warm over medium-low heat. 
• In a large heavy-bottomed pot, heat the oil and 1 1/2 tablespoons of butter over medium-high heat. 
• Add the leeks, scallions, and garlic, and saute until tender and almost translucent -- about 5 minutes.
• Add rice, and stir until grains are translucent at their edges but still opaque in the center, about 3 minutes. 
• Add wine, and stir until liquid is almost completely absorbed. 
• Add the warm stock by the cupful, stirring until rice has absorbed nearly all of the liquid before adding the next cup.
• When rice is almost done (about 15 minutes), stir in the blanched and drained vegetables and the lemon zest. 
• Stir in the last 1/2 cup of stock, then add the cheese and remaining butter.
• The risotto should be creamy and tender, and the vegetables cooked but with a remaining firm bite. Serve immediately.

Thanks to The Kitchn for the recipe!

Fiddlehead Cashew Stirfry

We have all of our ingredients ready - we are just waiting for the little fiddles to burst through the ground so we can harvest them!

Until then, we have this prepped and ready! Can you tell we are excited!?

We found this Fiddlehead Cashew Stirfry recipe as we were looking around our Pinterest Board.  Are you pinning as well?

Gather your mis en place:

• 2 cups fresh or frozen fiddleheads (we like fresh ones, of course!)
• 1 cup snow peas
• 1 cup diced carrots (coins)
• 1 cup fresh beansprouts
• 1/2 cup chopped brown mushrooms
• 1/2 cup raw cashews
• 1 Tbsp butter or oil (butter is richer)
• 1 tsp fresh ground ginger root
• Garlic & Tamari soy sauce to taste

To prepare:

1. Wash and prepare the fiddleheads by removing the fuzzy fronds and cutting off any dry ends. Prepare other vegetables and ginger. 
2. Preheat butter or oil in wok or sautee pan, medium heat. 
3. Stir-fry the fiddleheads for 10-12 minutes (longer for frozen) until the fiddleheads take on a vibrant green shade and are soft (fully cooked, not crunchy!).  Cook longer if the fiddleheads are at all crunchy. 
4. Add carrots, peas, mushrooms, cashews, ginger garlic and soy sauce. 
5. Add beansprouts last. 
6. Cook another 1-2 minutes until all veggies are cooked but not too soft. 
7. Serve with rice or fine rice stick noodles and classical violin music.

 

If you are looking for fresh fiddleheads straight from the farmers, look no further: Ruma's is your purveyor of the freshest fiddles around.  We ship nationwide! Stay tuned for the season! Hopefully early April!

Read about Ruma's in The Packer!

Many fine-dining restaurants serve the unique, wild vegetable on their spring menus, leading consumers to request them at grocery stores.

The fiddlehead fern season is short, typically beginning at the end of April and running through mid-June. Company president Jim Ruma says the little-known vegetable is an important part of their business.

“The key to our success, and sometimes to our survival, has been to diversify, and fiddleheads have been a big part of that,” he said.

Ruma's has fiddleheads now - but don't hestitate!  The season is short, and with the winter weather we've been having, we aren't sure how long the season will last!

http://www.rumasfiddleheads.com/buynow.html

We had to share what our friends at Wegmen's have posted about these fresh fiddlehead delicacies.

http://www.wegmans.com/blog/2011/05/fiddlehead-ferns/

Also, check out Adam's post about having a 'spiral themed' feats: spiral pasta, fiddleheads, and a twist of orange to garnish your drink!  Our minds are spinning!

Click here to buy some of your own - we'll ship 'em right to your door!

http://www.rumasfiddleheads.com/buynow.html

Happy eating!

Stay tuned for fresh fiddlehads!

We are currently talking to our growers to be sure we are first in line for the crop this year!

Buy now!

htmlhttp://www.rumasfiddleheads.com/buynow.html

A Tasty Way to Keep Enjoying Fiddleheads!

You can always freeze your fiddleheads - but here's another tasty option to help you savor the flavor all year long... click the link below!

http://westendfood.coop/content/pickled-asparagus-and-fiddleheads 

New to Cooking Fiddleheads?

Check out this fun instructional video! :)

Fancy-up your fiddleheads

We've got some great recipes for fresh fiddlehead ferns - and we add a new one each week.

Click here to see the lastest, as well as our archived favorites!

Haven't ordered yet? Need more? Ordering is easy, just click: order fresh fiddleheads