They're Back in Season! Get Ready!

In 1 week, we will be stocked up and in supply of, you guessed it, fresh fiddleheads! If you're interested in buying some of this delicious harvest, don't hesitate to reach out.

You can inquire and be added to our email list by contacting us at fiddleheads@rumas.com

Please specify if you are a consumer or wholesale buyer.

Also, feel free to explore our informational website: http://www.rumasfiddleheads.com/

Get Amped for Ramps!

Ramps are now in season and readily available!

For those of you who don't know, ramps are wild leeks and have similar flavors to onions and a garlic-like aroma. They are fast growing and in popularity and waiting to be cooked in a variety of ways.

If you're interested in ordering, or would like to be added to our email list, reach out to us at fiddleheads@rumas.com

 Please specify if you are a consumer or wholesale buyer.

Want to see some great recipes to use with ramps? Check these out:
http://www.huffingtonpost.com/2014/04/01/ramp-recipes_n_1428780.html

Last chance! Come and get 'em! (ringing triangle!)

Come and get 'em!

Last call for fiddlehead ferns! 

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

We have fresh fiddleheads for sale! Order here!

Fiddleheads everywhere!

You know how when you learn a new word - all of a sudden you see and hear that word everywhere? Well, we learned that that is called The Baader-Meinhof Phenomenon.

Well, we are Ruma's spot fiddleheads are seeing fiddleheads (and sauteeing them, eating them, and freezing them, and preserving them...)

Can you spot the fiddles in this new movie Epic?

 

Hint: it's around the 1 minute mark...

Remember, the season ends soon, but you can order now and freeze them - complete directions here!
 
We have fresh fiddleheads for sale! Order here! 

Enjoy the last weeks of fiddlehead season!

A few short weeks remain! Enjoy the nutty, earthy flavor of nature's harvest!

Can't find them at the local farmer's market or at your grocery store?

That's ok! Ruma's delivers nationwide - to your doorstep! 

Remember, you can order now and freeze them!  Complete directions here!

We have fresh fiddleheads for sale! Order here! 

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!