Fiddleheads & Ramps are IN-STOCK!

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.

Ramps grow wild in New England and considered a spring delicacy and even a reason for celebration. The flavor and odor of ramps is usually compared to a combination of onions and garlic and the garlic odor is particularly strong. Strong enough, in fact, that even ramp-lovers will advise caution.

Ramps add wonderful and uniquely pungent flavor to soups, casseroles, rice dishes and potato dishes. Use them raw or cooked in any recipe calling for scallions or leeks

Ramps aren't available for long, but you can chop and freeze them for cooked dishes. The green tops are more-mild in flavor and are usually used along with the bulbs.

The earthy flavor of fiddleheads is such a welcome taste of spring and they aren't available for very long….So enjoy them NOW.

The trick to serving fiddleheads is to clean them well!! Remove any brown papery flecks that cover the curled fronds, otherwise they could be bitter. Shake them in a paper bag a few times and then rinse them in cold water. Generally most fiddlehead recipes will call for the ferns to be blanched prior to being added to your recipes.

Here are a couple great recipes for local ramps & Fiddleheads

Fiddlehead Ramp Risotto

A Spring Time in Maine Treat

1/2 cup fresh spring MAINE ramps, cleaned and finely chopped

8 ounces oven roasted domestic prosciutto, sliced and chopped

2 cups parboiled MAINE fiddleheads

1 tbsp extra Marconi® virgin 88olive oil

2 ounces Cabot® butter

18 ounces Native Maine® Brand Arborio rice

1 glass good white wine (drink the rest of the bottle while preparing this dish)

6 cups of vegetable stock

2 ounces freshly grated-imported parmesan reggiano

1. In a heavy pot, sauté the ramps, prosciutto & fiddleheads in the oil and a little butter for a 5 minutes

2. Add the rice and heat for a minute stirring gently to prevent burning. Add the wine and let it evaporate.

3. Add two ladlefuls of warmed stock and stir occasionally. Keep risotto at a gentle simmer throughout the cooking. As the stock is absorbed gradually add more. Continue to add the stock as required until the rice is fully cooked. This should take about 20 minutes. The risotto should be runny but not too liquidy.

Makes 5 servings

Steamed Fiddleheads with Fresh Spring Ramps

Ingredients:

1 pound Maine Fiddleheads cleaned

1/2 cup plain Maine yogurt from Silvery Moon Cheese Company

1/2 cup Native Maine® Brand Mayonnaise

Maine Sea Salt- and Native Maine® Brand course black pepper to taste

1 tablespoon fresh Orchid Island® Brand lemon juice

3 teaspoons good prepared mustard

3 tablespoons cleaned - finely chopped Ramp leaves

Steam the fiddleheads over boiling water for 6-8 minutes, until tender. Drain and chill in an ice bath to stop the cooking. When they have cooled, drain.

In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard & ramps. Add sea salt and course Native Maine® brand black pepper to taste, whisking until the sauce is smooth. Serve the Fiddleheads topped with the sauce.

Ramps $16.99/Lb

Fiddleheads $39.99/10# or $5.99/Individual #