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Maine
Fiddleheads
Are In-Stock!
Locally harvested, by hand.
10# Box = $42.99
Or by the pound at $7.99
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Fiddleheads are a Maine delicacy that appears only in the early spring during April and May. Carefully brush out and remove the brown scales. Wash and cook the "heads" in a small amount of lightly salted boiling water for ten-twelve minutes, or steam for 25 minutes. Serve at once with melted CABOT butter. The quicker they are eaten, the more delicate their flavor. They may be served, like asparagus, on toast or with eggs. Cooked, chilled fiddleheads can be also served as a salad with an onion and vinegar dressing.
And don't forget the Ramps! Also in stock,
Right now at Native Maine
The ramp, sometimes called wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart. The flavor and odor of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. Ramps add wonderful and uniquely pungent flavor to soups, egg dishes, casseroles, rice dishes and potato dishes. Use them raw or cooked in any recipe calling for scallions or leeks, or cook them in a more traditional way, scrambled with eggs or fried with potatoes. Since ramps aren't cultivated in the way leeks are, they're much easier to clean. Just cut off roots, rinse thoroughly, and scrub off any excess dirt on the bulbs.
$14.99/lb
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