Here in Maine, Spring means two things to me: mud season and fiddleheads. I only like one of those two things. Well, tomorrow my first order of fiddleheads is set to arrive from Native Maine, one of our local produce suppliers. It's an interesting vegetable because it is only available for 3 weeks out of the year. My favorite way to eat fiddleheads is sauteed in olive oil and butter but I've heard of lots of interesting ways to use them including as a pasta sauce ingredient. For a more information, I suggest you visit Maine Fiddleheads.com. Here's a few things I learned from the site that I did not know about the fiddlehead.
A fiddlehead is the beginning stage of the ostrich fern. This is a Maine delicacy that appears in the early spring usually sometime in early May. Fresh fiddleheads are gathered in early spring, when the ice goes out, and the local streams and rivers begin to subside. Locals eagerly await this spring ritual and being scouring the local riverbanks looking for their patch of fiddleheads.
Fiddleheads are snapped off at ground level and gathered in pails. Once gathered, fiddleheads are cleaned, washed and brought to market. This vegetable has a unique flavor that is somewhat mild and difficult to compare to any other vegetable. Try this Maine delicacy for yourself and see what keeps the locals busy throughout the spring season.
Fresh fiddleheads are available at MaineFiddleheads.com starting in early May and for only about three weeks. The most popular way to eat fresh fiddleheads is to clean and boil fiddleheads for about ½ hour, season with salt, pepper and butter. Many locals serve with vinegar. Fresh
we buy large amounts of fiddleheads >if you know of anyone that picks them in large quantities we woud appreciate that information.Thanks Jim Ruma Ruma Fruit and Produce Co. Boston, Ma 02149,,,
1 800 252 8282 email: Jar63@aol.com
Posted by: jim ruma | April 12, 2009 at 04:53 PM