Freeze Fiddlehead Ferns

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.

Shrimp and Fiddlehead Medley

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.

Fiddlehead update

A great new recipe for Fiddlehead ferns:

Fiddlehead Dijon

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 sales@rumasfruit.com. You can call us at 800.252.8282

APRIL 28,2009 FRESH NEW ARRIVALS

With the weather being so warm we have our fiddlehead suppliers bringing us plenty of fresh Massachusetts fiddleheads and Vermont fiddleheads. We had ove 5,000 pounds arrive on our doorstep early this morning and expect more each day as the week progresses.
Visit our website http://www.rumas.com/ if you wish to purchase 5 pound increments of fresh fiddleheads which we ship overnight via UPS. We include instructions how to freeze fiddleheads and recipies. For large wholesale orders call us at 1 800 252 8282 .

APRIL 22 2009 FIDDLEHEADS NEXT WEEK

We are waiting for the first of the season fiddleheads. reports are coming in from the various picking areas that fiddleheads should be available next week. (hopefully) If you sell fiddleheads please contact us with your information.

We buy Vermont fiddleheads, Maine fiddleheads, Connecticut fiddleheads, Massachusetts fiddleheads and New Hampshire fiddleheads. Ruma fruit and Produce is one of the leading fiddlehead shippers on the East Coast. Contact Jim or Mark Ruma at 1 800 252 8282 or email SALES@RUMAS.COM with your inquiries .

FRESH FIDDLEHEADS APRIL -MAY 2009

We Buy and sell fresh fiddlehead ferns. The season should start within 4 weeks depending on the weather. Call us at 1 800 252 8282 . We can arrange for trucking from your area to us. email Jim@rumasfruit.com for information on buying an selling fresh fiddleheads.

RUMA FRUIT AND PRODUCE 1 800 252 8282

EMAIL: Sales@rumasfruit.com

EVERETT, MA. 02149

WE ARE LOCATED NEXT TO THE NEW ENGLAND PRODUCE CENTER CHELSEA,MA

FRESH FIDDLEHEADS COMING IN APRIL

Depending on the weather conditions Fresh fiddleheads usually start to develop during the last week of April. The month of May is the month that Fresh Fiddleheads are readily available. Rumas buys fiddleheads in large quantities from sources all over New England and Canada. We are considered one of the largest suppliers of Fresh Fiddleheads in the North East region of the United States. For information contact us at:

CALL JIM RUMA OR MARK RUMA AT:

1 800 252 8282
617 389 8090
Fax 617 387 7894

email: Sales@rumasfruit.com