Fiddleheads are named for their appearance, which resembles the scroll at the head, or top, of a fiddle. The Ostrich Fern is the species that produces edible shoots with a unique texture, and a taste similar to broccoli or asparagus. Fiddleheads are fun, unique, and tasty! They also have the additional benefit of a high nutritional content, and gourmet appeal. We hope that you keep checking back with us for more cooking tips, recipes, and exciting facts about fiddleheads.
Inside the Secret
World of Fiddleheads
Walking through a moonlit forest alone, a
small rustling in the bush is heard then another then another. Don’t worry it’s
not an axe wielding maniac or monster from the lake,
it’s just fiddleheads popping out of the ground.
If you thought flowers in bloom was a sign of
spring, think again! Fiddleheads are
the delicious & nutritious official start of spring. The fresher than fresh
green will be available for a very short time and like proverbial hero, they disappear into the sunset. Norcliff
Fiddleheads have no cides, no herbicides, fungicides or pesticides.
Why should you eat this powerhouse of a
vegetable? Fiddleheads maybe small but are bursting
with antioxidants and if eaten generously will
help prevent free radicals & slow signs of aging. Want a non-marine source
of omega 3 & 6 with no fishy taste, then this vegetable is for you.
More reasons to eat fiddleheads:
·Beta Carotene slows down the progression of cataracts, macular
degeneration, sunburn, and asthma
·Lutein helps protect eyes against ultra violet light
·Violaxanthin which is an anti-inflammatory
4 times higher phenolic compound than spinach (don’t
picked NorCliff Farms Inc. ensures that the cleaning process is performed with
care and precision. We encourage consumers to wash all produce prior to
preparation. It is recommended to boil fiddleheads (approximately 10-12
minutes, until tender) before consuming, add butter or olive oil salt garlic or
your favorite dressing. When looking at fiddleheads
the question that pops into your mind would be,
“What can I make with them?” An easy answer, “Add them in place of broccoli or asparagus.”
you waiting for, head to your local grocer before their all gone!
Brunch! Russian pumpernickel toast with herbed sheep milk cheese, Scottish lox, poached eggs, fiddleheads and shiitakes, finished with ramp pesto. Taken from our Instagram contest. Thank you to all the wonderful people who participated, the dishes all looked beautiful.
Fiddlehead Fishcakes with dill, baconaise and celery, avocado salad.Ingredients: 130 grams fiddleheads 312 grams ling cod 15 grams horseradish 2 lemons 210 grams riced baked potato 4 eggs 2 cups of flour 4 cups of panko ½ of an avocado 1 stalk celery 1 shallots ½ bunch of chives Extra virgin olive oil 1 bunch of dill Salt and pepper 1 lt of spring water 1 large egg yolk 1 tsp Dijon mustard
200 ml veg oil 200 ml bacon fat 6 strips of bacon.
Method: For fishcakes: ·In pot of boiling water, poach 80 grams of fiddleheads until just tender. Approx .2 minutes. Refresh in ice bath. ·In food processor combine poached fiddleheads, cod, 10 grams of grated fresh horseradish, zest of 2 lemons, and the riced potato. Blend until it reaches uniform paste. Season to taste. ·Form paste into 1.5 oz balls with your hands. And place on a baking tray. ·In three mixing bowls, have one for each, place eggs, flour and panko. ·Dredge balls in flour, then bread with egg wash and finally panko. Line on baking sheet. ·Have a de…