Now that the 2018 season is here make sure to take advantage and try out these new recipes with our fresh fiddleheads! Use the link at the bottom of this post to be directed to our webstore for purchasing!
Fiddlehead Ferns and Garlic – Simple and Delicious!!
Ingredients
1/2 cup unsalted butter2 cloves garlic, minced
1 pound fiddlehead ferns, trimmed and cleaned
1/4 cup chicken broth
2 tablespoons chopped Italian parsley
Salt and freshly ground pepper blend
Directions
Bring a medium-sized pot of salted water to a boil over high heat. Add the fiddlehead ferns, boil for 10 minutes, and drain.In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté until it is aromatic but not browned, about 2 minutes. Add the fiddleheads and sauté for 1-2 minutes. Add the chicken broth and cover the pan with a lid or with aluminum foil to allow the fiddleheads to steam slightly, for 5 minutes. Top with the parsley. Season with salt and pepper blend, to taste.
Fiddlehead Ferns with Pine Nuts, Pecorino, and Lemon Zest
Ingredients
Kosher salt, to taste1/4 pound fiddlehead ferns
2 tablespoons extra-virgin olive oil, plus more for serving
1/3 cup pine nuts
3 cloves garlic, sliced thinly
pinch of red chile pepper flakes
Zest of 1/2 lemon
Pecorino romano, to taste
Directions
Bring a medium-sized pot of salted water to a boil over high heat. Add the fiddlehead ferns, boil for 10 minutes, and drain.Heat the oil in a small sauté pan over low heat. Add the pine nuts and garlic and cook until the pine nuts are golden. Add the red chile pepper flakes and fiddlehead ferns, and sauté for 1 – 2 minutes.
Transfer to a bowl, toss with the lemon zest, and shave strips of pecorino over the top using a vegetable peeler. Drizzle with more olive oil, to taste.
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