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Fresh Heritage Pork Bone-in Hams

Fresh Heritage Pork Bone-in Hams

Apr 02, 2021
This is a suggested ham recipe used for this specific kind of ham (fresh heritage pork bone-in hams). Please feel free to modify as you wish or simply use as a...
Crampton's Spinach Dip Uses

Crampton's Spinach Dip Uses

Mar 30, 2021
Our famous spinach dip is so much more than just a spinach dip! There are endless possibilities for its uses if you just BELIEVE... or simply follow our spinach dip...
Spinach Artichoke Bread Pudding

Spinach Artichoke Bread Pudding

Mar 30, 2021
This bread pudding came about when we were thinking of other ways to use our famous spinach dip other than just a dip.  This bread pudding is light, fluffy and delicious!...
Meyer Lemon Lemonade

Meyer Lemon Lemonade

Mar 26, 2021
It will feel like spring with this delicious Meyer lemon lemonade! We made one regular and one with some added raspberry syrup.  The raspberry syrup is made to be mixed...
Easter Leftovers - TURKEY TETRAZZINI

Easter Leftovers - TURKEY TETRAZZINI

Mar 15, 2021
Ingredients: 1/4 cup unsalted butter 1 medium onion finely diced 1 teaspoon minced garlic 1 teaspoon Italian seasoning 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup all purpose flour...

Fiddleheads!

Always remember to wash your fiddleheads well, and to cook your until fork tender. Raw or under cooked fiddle heads can lead to some massive stomach upset... Just ask my mom. ...    Cook until fork tender and you're good to go!

FIDDLEHEADS WITH SESAME SEEDS

A quick and easy vegetable dish that’s good warm or cold.

3 cups fiddleheads

2 Tbsps sesame oil

1 thinly sliced hot or sweet pepper, to suit taste

1 clove minced garlic

2 tsps lemon juice

seasoned salt and pepper to taste

1/4 cup toasted sesame seeds (or slivered almonds)

lemon slices to garnish

Boil or steam fiddleheads until fork tender. While cooking, heat oil in small skillet and sauté pepper and garlic until soft. Remove from heat and add lemon juice and seasonings. Drain fiddleheads and toss with the oil mixture. Sprinkle with seeds and garnish with lemon.

You can also just boil or steam the fiddle heads until fork tender,

-drain and sautee in butter and garlic until a wee bit crispy

-drizzle with lemon juice if you so choose and eat.