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!

We've been Pinning! And we are about to Pickle (fiddleheads, that is)

As we wait for the first crop of fresh fiddlehead ferns to arrive at our store, we have been looking for more ways to cook these little guys.

We found so many great recipes that we had to start pinning them to a board on Pinterest!  Don't you love this tool?!  We do!


We all know how to cook these fiddleheads, but we love how the artistic crowd is using them to decorate such as as a flourish in this bouquet, as a boutineer for the dapper groom.

We have to say, we have cooked fiddleheads many ways, but we have yet to pickle them!  This new pickling fiddlehead recipe is on our list for spring 2013 now!

 From Serious Eats

• 1/2 pound fiddlehead ferns
• Kosher salt
• 1/2 cup apple cider vinegar
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon dill seeds
• 1/4 teaspoon black peppercorns
• 2 allspice berries
• 1 garlic clove, smashed

The How-to:

1. Place fiddlehead ferns in a large bowl of cold water and wash well. Rub away any brown chaff and trim cut ends.
   
2. Add two tablespoons of salt to two quarts of water in a medium saucepan and bring to a boil over high heat. Add fiddlehead ferns and cook for 10 minutes. Drain and rinse with cold water.
   
3. Combine vinegar, 1/2 cup water, and 1 teaspoon salt in a small saucepan and bring to a boil. Place spices and garlic cloves into the bottom of a prepared pint jar. Pack fiddlehead ferns into the jar and add hot pickling liquid to cover.
   
4. Wipe rim, apply lid and ring and process in a small boiling water bath canner for 10 minutes. Remove jar from canner and let cool on a folded kitchen towel. When jar is cool enough to handle, remove ring and check seal.
   
5. Sealed jars can be stored in the pantry for up to one year. Unsealed jars should be refrigerated and used promptly. Let these pickles age for at least a week before eating.

About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars.

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
617-389-8090
sales@rumas.com

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.