Robbie Sigona’s Produce Tips: Fiddlehead Ferns
- Our fiddleheads just had a fantastic, but short, season; we’re currently trying to fill requests from other areas.
- Choose fiddleheads that are fresh and green.
- They tend to turn a darker brown when older.
- Choose those that are firm versus older fiddleheads that get a little rubbery.
- They don’t store all that well so it’s best to eat them soon after purchasing.
- If you’re going to store them in the fridge, wrap them in a paper towel before placing them in a plastic bag.
Looking for a great fiddlehead fern recipe? Look no further as this one below is one of my personal favorites.
Fiddlehead Ferns and Whole Wheat Pasta
This is an exquisite recipe including fiddlehead ferns, which are a hard-to-find spring favorite—fiddleheads add a touch of wildness to the overall flavor. Recipe courtesy of Emeril Lagasse.
- 1 pound fiddlehead ferns
- 1 pound whole wheat pasta
- 3 tablespoons Sigona’s Organic California Mission Olive Oil
- 2 green onions, thinly sliced
- 1 teaspoon red pepper flakes
- 1 tablespoon Sigona’s Black Truffle Olive Oil
- Salt and freshly ground pepper
- Grated Parmesan, for garnish
In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
Drop whole wheat pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.
Meanwhile, in a large skillet, heat olive oil. Sauté fiddlehead ferns, green onions, and red pepper flakes for 2 minutes and lightly season. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese.
– Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.