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!

Beer battered fried fiddleheads? Um, yes please...

(Did we mention that the fiddleheads are dipped in a garlicky aioli?)

One of our friends who spends as much spare time as possible experimenting in his in the kitchen (you have to love friends like this!) sent us this recipe for beer battered fiddleheads from Dave's Kitchen

Now, you may have already experimented with battering and frying foods (

But this chef (and his problem-solving girlfriend Karol) have a trick to make the batter work for the curly little fronds that are fiddleheads.

You'll need 
For the fiddleheads:

• canola oil for frying
• ½ lb fiddleheads
• ¾ cup all purpose flour
• 2 tsp baking powder
• ¾ tsp salt
• 6 oz beer, preferably a spring ale
• 1 egg, lightly beaten
• 2 to 4 tablespoons carbonated water

Specifics steps from Dave for the fiddleheads can be found here

For the aioli:

• 3 cloves garlic, coarsely chopped
• ½ tsp salt
• 1 tablespoon finely chopped chives
• 1 egg yolk
• ¼ to 1/3 cup olive oil
• 1 to 2 tsp fresh squeezed lemon juice

Specific directions for the aioli can be found here:

Now we are heading to the house of our friend-the-experimental-chef  to taste these beer-battered treats!  What are you cooking this weekend!?

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!

Know your farmer?

We love spring for so many reasons: working with the windows open; how the house feels after a good spring cleaning; fresh fruit and vegetables from the Farmer's Market.

Tooling around the Farmer's Markets is one of our favorite things to do: whether it's a weekday market or a weekend market, we love the buzz of the crowd, overhearing the tidbits of information from the farmers to their customers, and the variety of goodies that abound!

Looking for a Farmer's Market near you?  Want to find a new one?  Check out this database - within seconds, you can see all in your area!

Knowing your farmer - and where your food comes from - seems 'retro' and 'hipster', no?  Indeed, it's certainly trendy these days.  We are pretty sure our grandmothers (who hung out the laundry to dry, bought rice in bulk, and reused containers from the get-go, before the word 're-purposing' was invented!) would not call themselves 'retro' or 'hipster'.  They'd look at us, furrow their brow, probably say something like "...kids these days..." and call themselves sensible.

We like being sensible.

And we like knowing our farmers - like Dane, here with Jim and Mark Ruma. 

We have fresh fiddleheads for sale! Order here!

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!

Buy now. Enjoy later.

The good people at Livestrong shared these easy steps to freezing fresh fiddlehead ferns; when the season is over, you'll be able to devour more and more of these nutritious, vitamin packed greens long after the farmers have moved on to their summer crops!

Photo Credit Hemera Technologies/Photos.com/Getty Images

Step 1: Bring a large pot of cold water to a boil over high heat. You can cover the pot with a lid to hasten the boiling process.

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Step 2: Drop fiddleheads in the boiling water and wait for the water to come back to a boil. Boil them for two minutes.

Step 3: Drain the fiddleheads in a colander, then transfer them to the bowl of ice water. Let them soak in the ice water for a minute or so.

Step 4: Transfer the fiddleheads using a slotted spoon to a clean kitchen towel or paper towels. Pat them dry. Transfer them to freezer-safe containers or bags and freeze.  

Read more of the Livestrong article here

Remember, Ruma's ships nationwide!

Order now!

Spring is here - that means fiddleheads!

Are you ready to say good-bye to winter!?  Are you ready for a little more sunshine, fresh produce from the Farmer's Markets, and some dining al fresco?  (Ok, maybe you'll be wearing a sweater)

We couldn't agree more!

Looking for a little hint of Spring on your plate?

Ruma's has fiddleheads for sale!

• 2 lb bags (for a small dinner party)
• 5 lbs bags (some for the whole family!)
• 10 lbs bags (invite all your friends over!)

We ship nationwide (Monday-Thursday), so if you start planning now, the delivery will be on your doorstep in no time!

ORDER NOW! The fiddlehead season - just like springtime! - is short!



About Ruma's: Since 1900 when Giacomo Ruma started selling fruit and produce, the Ruma family name has been synonymous with superior quality products and superb customer service. In the more than 100 years since we opened our doors, we have stayed focused on our mission, a strong commitment to both the quality of our products and our customers' satisfaction.