Robbie Sigona’s Produce Tips: Fiddlehead Ferns
- Fiddlehead season is short so get them while you can!
- 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.
Check out the video below for more info about this unique item!
Looking for a great fiddlehead fern recipe? Keep scrolling for a nice dish made with fiddleheads.
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.
Fiddlehead Ferns with Whole Wheat Pasta and Black Truffle Oil
- 1 pound fiddlehead ferns
- 1 pound whole wheat pasta
- 3 tablespoons Sigona's Fresh Press Extra Virgin Olive Oil see note
- 2 green onions thinly sliced
- 1 teaspoon red pepper flakes
- 1 tablespoon Sigona’s Black Truffle Olive Oil see note
- Salt and freshly ground pepper
- Freshly grated Parmigiano Reggiano 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.