Quick Marinated Fiddleheads You need:
5 lbs. fresh fiddleheads
1 lb. fresh wild leeks, ramps or scallions
Fresh peppers - hot or mild - to taste
Fresh herbs - basil, tarragon, thyme, rosemary and chives (finely cut)
5 cups apple cider or wine vinegar
5 cups extra virgin olive oil
3 tbs. sugar and salt to taste
Directions:
Blanch fiddleheads in boiling water for 1 minute
Remove from heat, drain, rinse an cool fiddleheads
Clean and cut up peppers, leeks and herbs
Pour vinegar over fiddleheads in a non-reactive container
Add peppers, leeks, herbs, sugar and salt
Stir to wet all ingredients
Add the olive oil and stir again
Refrigerate 24 hours before serving
Fiddlehead Dip You need:
1 garlic clove, finely minced
10 to 14 ounces fiddleheads, chopped
1 cup mayonnaise
1/2 cup grated parmesan cheese
1 cup grated cheddar or Swiss cheese
1 cup chopped fresh tomato
1/2 cup chopped fresh sweet onion (such as Vidalia or Maui)
Directions:
Preheat oven to 350 degrees (F)
Put the garlic clove in the bowl of a food processor and mince
Add the fiddleheads, pulse to mince
Add the mayonnaise and pulse just to mix
Scrape the mixture into a medium sized bowl and fold in the cheeses
Lightly oil three, one cup crocks and divide the mixture evenly between the crocks
Bake for 20 to 25 minutes, until the tops are lightly browned
Sprinkle with chopped tomato and onion and serve warm with crackers or bread
Makes about 12 1/4 cup servings
Fiddlehead and Shrimp Medley You need:
1 pound fiddleheads
6 ounces linguine, uncooked
6 cups water
1 3/4 pounds shrimp, fresh or frozen
1 teaspoon margarine
2/3 cup onion, chopped
1/2 cup green pepper, diced
1/2 cup fresh mushrooms, sliced
1 teaspoon thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon celery seed
2 tablespoons lemon juice
Directions:
Cut off ends of fiddleheads, remove scales and wash thoroughly
Bring water to a boil in a large saucepan; add shrimp and cook 3 to 5 minutes or until done
Drain shrimp well and set aside
Cook fiddleheads in boiling water for ten minutes, then drain well
Coat a large, nonstick skillet with cooking spray, add margarine and heat until margarine melts
Add onion and green pepper and saute until crisp-tender
Stir in fiddleheads
Meanwhile, cook pasta, without salt or oil, drain well, set aside and keep warm
Add sliced mushrooms, thyme, pepper, salt and celery seed to vegetable mixture and stir well
Cook, uncovered, over medium heat for 3 to 4 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 and spoon shrimp and vegetable mixture on top
Serve immediately
Serves 6 people
Steamed Fiddleheads with Wild Leek Sauce You need:
1 pound of fiddhleads
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
3 teaspoons Dijon-style mustard
salt, to taste
black pepper, to taste
3 tablespoons finely chopped wild leek greens
Directions:
Steam the fiddleheads over boiling water for 5 minutes or until they are crisp-tender
Drain, then chill in a bowl of ice and cold water to stop the cooking
When they have cooled, drain in colander
In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, wild leek greens
Add salt and pepper to taste, whisking until the sauce is smooth
Serve the fiddleheads on a platter, topped with the sauce
Serves 4 to 6 people
Cream of Fiddlehead Soup You need:
2 pounds fiddleheads
1 large white onion, chopped
3 tablespoons unsalted butter
5-6 cups vegetable or chicken broth
1 cup white rice
2 tablespoons fresh sage leaves, chopped coarsely
1 cup non-(or low) fat sour cream
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice
salt and pepper to taste
Directions:
Cook onion in 2 tablespoons of butter over low heat in a large pot until transparent
Add fiddleheads and a little salt and pepper, stir for about 5 minutes until tender
Remove 5 or so of the fiddleheads, carefully slice each into two cross-sections and set aside
Add 5 cups broth, rice and sage and simmer until rice is soft (about 10-15 minutes)
Puree soup in a blender in small batches, until blended and smooth
Return all soup to the large pot
Over low heat, strir in heavy cream and sour cream, add a little more broth until the consistency is to your liking
Bring to a boil, whisk in remaining tablespoon of butter
Add lemon juice, stir
Serve in small bowl and garnished with cross-sectioned fiddleheads
Black Pepper Crusted Scallops with Fiddlehead Relish You need:
6 tablespoons olive oil
1/4 cup chopped onions
3 medium red peppers, roasted, peeled, seeded and diced
2 teaspoons chopped garlic
Salt
Freshly ground black pepper
2 cups chicken stock
1/4 cup small diced red onions
2 tablespoons small diced red bell peppers
2 tablespoons small diced yellow bell peppers
1/4 pound fiddleheads, blanched
1/2 pound crabmeat
12 sea scallops
1 tablespoon finely chopped fresh parsley leaves
1/2 cup coarse black pepper
Directions:
In a saucepan, heat 2 tablespoons of the oil
When the oil is hot, add the onions, season with salt and pepper and saute for 1 minute
Add the peppers and garlic, season with salt and pepper and saute for 1 minute
Add the stock and bring to a boil, reduce the heat to a simmer and cook for 6 minutes
Remove from heat
Using a hand-held blender or food processor, puree until smooth, season with salt and pepper, set aside and keep warm
In a large saute pan, heat 2 tablespoons of the oil
When the oil is hot, add the onions and peppers, season with salt and pepper and saute for 1 minute
Add the fiddleheads and saute for 1 minute
Remove from heat and put in mixing bowl
Add the crabmeat and parsley into the mixing bowl, season with salt and pepper and mix thoroughly
Season the scallops with salt
Crust both sides of each scallop with the black pepper
In a large saute pan, heat the remaining oil
When the oil is hot, add the scallops and sear for 2 minutes on each side
Remove from heat
To serve, spoon some of the sauce in the center of each of 4 plates
Mound the relish in the center of the sauce
Arrange three scallops around the relish on each plate
Trout With Fiddlehead Ferns You need:
1 whole trout, cleaned
2 tablespoons margarine, divided
1 tablespoon all-purpose flour
Salt and pepper to taste
4 ounces fiddlheads, chopped
1 teaspoon dried tarragon
1 tablespoon lemon juice
1/4 cup dry white wine
1/2 cup dry bread crumbs
1 beaten egg
Directions:
Preheat overn to 400 degrees F
Lightly grease a baking sheet
Spread about half of the margarine over the whole trout, inside and out
Combine the flour, salt and pepper and use to coat the inside and outside of the trout
Melt remaining margarine in a large skillet over medium heat
Lightly saute the fiddleheads until just tender; season with salt, pepper adn tarragon, add the lemon juice and white wine and cook for one minute
Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs
Stuff trout with the mixture and place on the greased baking sheet
Bake uncovered for 15 to 20 minutes in the preheated overn, or until the fish flakes with a fork
Serve immediately
Makes 2 servings
Fiddlehead and Leek Soup You need:
1/4 cup butter
1 cup leeks, white parts, chopped
1/4 cup flour
5 cups chicken stock or broth
1 pound fiddleheads, cleaned
1 cup parsnips, peeled, chopped
1 cup celery, with leaves, chopped
2 cups light cream
1/4 teaspoon nutmeg
Salt and pepper to taste
Directions:
In large soup pot, melt butter
Add leeks and cook over low heat until softened (do NOT brown) and stir in flour
Cook for 2 minutes over low heat
Gradually whisk in stock
Add fiddleheads, parsnips and celery
Bring to boil, stirring, over medium heat
Reduce heat, cover and simmer for 20 minutes
Remove soup from heat and puree in a blender
Return soup to pot
Serve immediately
Stir in cream, nutmeg, salt and pepper
Makes 8 servings
Fiddlehead Season has Ended
Fiddlehead Season has Ended Item # FIDDLE
Fiddleheads are the delicate, unfurled fronds of the Ostrich Fern. The earthy, delicious flavor is unique as the fiddlehead itself, though it is often compared to asparagus with nutty undertones.
The growing season typically only lasts from mid-April to mid-June and only experienced pickers (like the ones we've partnered with for years) know where to find them, and when to pick - ensuring you're getting only the best nature has to offer!
All of our fresh, delicious, nutrient-packed fiddleheads are shipped washed and ready for cooking.
Fiddleheads will arrive the next day when you order before 11 a.m. EDT, Monday through Thursday. Orders placed after 11 a.m. EDT will ship the following day. Saturday delivery available for residential addresses only. There is no Sunday delivery.
The prices below include all shipping and handling.
Ruma's can only ship fiddlehead ferns to the continental US.
**Please note: fresh fiddleheads are excluded from promotional offers and discounts**
