Frozen Fiddleheads - 8.8 oz
Item #: FZF302
Our Price: $9.50
 
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180 units available

Description 

Fiddleheads typically appear in the early spring during April and May. The tender little rolls of fern are harvested within an inch or two of the ground as soon as they appear.

Now you can enjoy these wild spring delights year-round! Fresh fiddleheads are picked, blanched and flash-frozen in convenient 8.8 oz bags. Prepare just as you would any frozen vegetable.

 

For more delicious recipes, visit the Earthy Delights Blog!

Recipes

Fettuccine with Morels and Breast of Pheasant
This is a truly memorable Celebration of Spring - perfect for a special occasion, and not intricate.

Pheasant is a very fine-grained and lean poultry with a mild flavor that goes exceptionally well with the other wild ingredients. If you can't find pheasant, substitute chicken.
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Basic Fiddlehead Ferns
This is a delicious and simple way to serve fiddleheads. The recipe calls for only the most basic ingredients, but the flavors are fresh and delicious, enhanced by just a touch of seasoning.
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Fiddlehead Ferns with Horseradish & Ramps
Fiddlehead ferns with ramps is a true Spring partnership! Add a little horseradish and mustard to spice things up and really get the flavors doing the rumba!
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Fiddlehead Ferns with "Escargot" Butter
For those of you who don't care for snails, this recipe has no snails in it. This is called "escargot butter" because the butter is seasoned in the same way that it might be if it were being used with snails. This is a time-honored tradition.
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Fiddlehead Soufflé
Fiddlehead ferns are crunchy, with an explosive fresh flavor not unlike asparagus. In general they're at their best when they're prepared very simply: steamed and served with melted butter, salt and pepper. There are exceptions, though. There's something about a fiddlehead soufflé that captures the imagination.
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Mascarpone and Fiddlehead Puff Pastry Delight
This is a way of serving a ragout as an appetizer - very interesting and delicious besides. This recipe will make just two four-inch pastries, so keep this in mind if you're cooking for a crowd. The fiddleheads are superb in this dish. It's visually interesting...a ragout wearing a cap!
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Sautéed Fiddlehead Ferns with Parsley and Garlic
A classic, basic recipe to enjoy the flavor of fresh fiddlehead ferns. No frills needed.
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Sautéed Fiddleheads with Ramps
A very simple Spring blend of wild ramps and fiddleheads to prepare. The carrots and cilantro add a delicious undertone to the green flavors.
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Sautéed Fiddleheads with Pancetta
This is so simple, and so good. Be sure you have a fine quality pancetta - otherwise, the flavor will be inferior and you'll ruin an otherwise lovely batch of fresh fiddleheads.

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Simply Delicious Fiddlehead Ferns
Fiddlehead ferns can be prepared in many different ways, including soups, soufflés, and casseroles. But many people prefer them when they're cooked very simply. This is one of those "simple" recipes. The lemon adds a wonderful zing to the fiddleheads, and the butter adds the perfect finishing touch.
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Fresh Whitefish with Fiddleheads and Ramps
For fish lovers, this is an exquisite recipe. It's easy and it's wonderful. The white wine works together very well with the whitefish, and the fiddleheads and ramps add a touch of wildness to the overall flavor. On a scale of one to ten, this is about a fifteen.
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Spring Trout and Fiddlehead Ferns
Whether or not you're in a tent and cooking over an open fire, or at home, wishing you were, this recipe is perfect.

To really make it special, fry the trout in bacon grease after you've cooked the bacon for breakfast. The fiddlehead ferns taste delicious, adding a spicy note and they make a beautiful presentation as well.
It all tastes twice as good if you caught the fish yourself and foraged the fiddleheads in the woods.
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Spring Stew
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Green Curry with Chicken and Fiddleheads
In this recipe for Thai Green Curry with Fiddleheads and Chicken, the bright flavor of Thai herbs and spices make a perfect match for fresh fiddlehead ferns. Store-bought curry paste makes this a quick & easy dish, taking less than 30 minutes to prepare.
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Simple Fiddlehead Fern Soup
This simple preparation really highlights the fresh, bright spring flavor of fiddlehead ferns. Fresh fiddleheads are preferred, of course, but we've found that frozen fiddleheads are the next best thing and will work very well too.
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Fiddlehead Fern Salad
This is a basic sort of recipe. It can be served with just about anything, from elegant gourmet meals, to down-home comfort food. The fiddlehead ferns have a fresh flavor a bit like a cross between asparagus and artichoke. They can be cooked until they're quite soft, but most connoisseurs prefer them a bit on the crunchy side. They can be steamed or boiled, but I prefer them sautéed with some seasonings. This recipe makes about four servings. It's adapted from a recipe by James Peterson.
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