Fiddle Head Entrepreneur

03/24/2017

To pickle fiddleheads, pour enough cider vinegar over the fiddleheads to cover, then strain it off into a pan. Add 1 cup sugar for every gallon of vinegar. Add a 1/8 teaspoon each of pepper, ground nutmeg, cinnamon, allspice and celery seed. For a little heat, you may add red pepper flakes. Boil this syrup for 7-8 minutes; then pour over the fiddleheads in pint-sized jars. Seal and process for 10 minutes in a boiling water process canner

03/24/2017

Preservation (Freezing Fiddleheads)
Due to the short season for fiddleheads, some people like to preserve them for later use. Freezing is the most common and safest way to preserve fiddleheads. To freeze fiddleheads make sure to follow these steps:
Clean them based on the steps outlined above
Blanch a small amount of fiddleheads at a time for two minutes in 4-6 cups of water. As a reminder the blanch time starts when the water comes to a rolling boil after adding the produce.
Cool in a ice bath immediately after blanching (half ice water mixture)
Dry thoroughly and place into moisture and v***r proof containers such as resealable plastic bags. Do not over fill bags.
Place container in freezer.
To use frozen fiddleheads thaw in refrigerator or cold water and follow cooking direction outlined above before serving. Fiddleheads can be thawed in a microwave if for immediate consumption.

03/24/2017

Short-term storage
Remember to keep fiddleheads refrigerated until you are ready to cook or preserve them. They can be stored in the refrigerator for up to two weeks.
Cooking Fiddleheads
Fiddleheads can be safely cooked using two different methods, boiling and steaming.
Boiling
Bring lightly salted water in a pot to a rolling boil and add washed fiddleheads. The water should fully cover fiddleheads when added. Bring the water back to a steady boil and hold for 15 minutes.
Steaming
Bring a small amount of water to a boil preferably in steam apparatus. Add washed clean fiddleheads and steam for 10-12 minutes.
Serve at once with optional melted butter and/or vinegar. The sooner they are eaten, the more delicate their flavor. They may be served, like asparagus, on toast. Cooked, chilled fiddleheads can be also served as a salad with an onion and vinegar dressing.
Sautéing, stir-frying or microwaving ostrich fern fiddleheads are NOT recommended methods for cooking fiddleheads

03/19/2017

The time is almost here

03/09/2017

Fiddlehead season only a couple months away. Didn't think I was going to be up for it but seems I was wrong. I will keep everyone posted.

05/19/2016

Got a late start this morning but back to the grind. If you can't make it to Milford be sure and check out my friend on Texas ave. She's in the silver van. Ps the guy parked next to hers bags are only 3/4lb so make sure you get the right seller!

05/18/2016

Set up in Milford on this Beautiful Day!

05/16/2016