Monday, April 25, 2016


NorCliff Farms Inc.


Barbecue Steamed Fiddleheads
Serves 2-4

2 dozen fiddleheads
1 T butter, cut into 1/8" cubes or Olive oil
1 wedge of lemon
Salt and Pepper to taste

Cut off the stems, then clean the Fiddleheads by rinsing them with cold water. 

Blanche Fiddleheads for about 5 minutes.

Rinse in cold water again and pat dry.

Toss the fiddleheads in some butter/olive oil; generously
sprinkle them with some salt and pepper.

Place them in the centre of a large piece of aluminum foil.
Evenly distribute the olive oil over the Fiddleheads. Add garlic to taste.

Fold the two opposite sides together and fold and press the ends together to form a pouch.

Once any meats of fish are finishing cooking, place the Fiddleheads on a grill for 5-7 minutes, flipping once.

Remove from foil, place in a serving dish and squeeze with fresh lemon.

Enjoy!
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:

·         Vitamin C
·         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
·         3 to 4 times higher phenolic compound than spinach (don’t tell Popeye)

Once 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.”
What are you waiting for, head to your local grocer before their all gone!

For recipes log onto:   www.norcliff.com


Thursday, April 21, 2016


 HAPPY EARTH DAY!!! APRIL 22/16

Thursday, August 21, 2014

This is what we do at our plant in QC
Just click on the link to view our video
 
 

Thursday, May 15, 2014

Fiddlemainia -a book filled with fiddlehead information, photos & lots of recipes from around the world. If you love fiddleheads and enjoy photos then this book is for you.     



Thursday, May 1, 2014

Wednesday, April 23, 2014

This weekend NorCliff Farms was broadcasted on Vinyl Cafe. Check out the link below and listen to our storey from Stuart McLean.

http://www.cbc.ca/radio/podcasts/arts-culture/vinyl-cafe-stories/

Thursday, April 17, 2014

Thursday, April 3, 2014

Planning an event?
Try a Fiddlehead cocktail for the occasion :)

www.norcliff.com
www.twitter.com/eatfiddleheads
www.facebook.com/eatfiddleheads


Business of the Year


Monday, March 31, 2014

Friday, March 28, 2014

They have a unique earthy, woodsy flavor that's a cross between asparagus, artichoke, mushroom, cooked broccoli, and cooked spinach.




Wednesday, March 26, 2014

Try this recipe, garnished with Yogurt.  Ahhhmaazing :)



Thursday, March 20, 2014

Monday, March 17, 2014

Yummy! A new nutritional recipe for upcoming spring/summer :)

Saturday, March 15, 2014

Wednesday, February 12, 2014


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 min. 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 deep fryer set at 350 degrees F.
·         Fry fish balls until golden brown and cooked throughout. Lightly season.

For Dill Gel:  
 
·         Bring 1 lt of spring water to a simmer whisk in 8 grams of agar agar. Until fully dissolved. Set aside in heat proof container and place in fridge. Let set.
·         Bring another pot of water to boil and blanch 40 grams of fiddle head and 1 bunch of dill. Refresh in ice bath.
·         Break down with a knife the dill and fiddle heads and place into a high speed blender.
·         Break apart agar and blend into dill puree. Adding water to reach desired consistency.
·         Season to taste

For Baconaise:
·         Cook of bacon until crispy and fat is rendered. Reserve the fat. And dice bacon into bits.
·         In mixing bowl whisk your egg and mustard.
·         Slowly start to incorporate your fat and oil alternately.
·         Whisk the entire time until a mayo consistency is reached. If too runny add more oil.
·         Season to taste.
·         Fold in bacon bits

For Salad:
·         Fine dice celery stalk
·         Finely chop chive
·         Brunoise shallot
·         Cut avocado into medium dice chunks
·         Mix in bowl with extra virgin olive oil and a squeeze of lemon
·         Season with salt and pepper
·         Finish with chive

For Garnish:
·         Sautee remaining fiddleheads with olive oil
Thank you Chef Jonathan Viau.

Sunday, January 12, 2014


NORCLIFF REFLECTIONS OF YEAR 2013/FIDDLEHEADS
                                 2013 “So You Think You Can Cook?”

Raising thousands of dollars in support of Sickkids Toronto
Remember Miranda

Our ambassador Miranda Bauer sadly passed away on March 27/13. Understanding that Miranda would be pleased to know that the funds raised for this event will be donated to Dr. Malkin’s Rhabdomyosarcoma Cancer Research at SickKids in her honor. Miranda truly wanted to help in anyway and to be a part of this event, her light will always shine. 

  

THANK YOU to special people, you have touched our hearts- Manuela Stefan for the amazing photography- Gossip Restaurant for all your support- Tamarack’er Down Fiddlers for your fabulous music-Think Ink Design & Print.

Elevator Communications Inc who donated hours and hours of their precious time to promote this event for SICKKIDS Toronto. Words are simply not enough.

CONGRATULATIONS Jonathan Viau for Winning our 2013. Represents Pure Spirits -DRC. Toronto.
"So You Think You Can Cook Culinary Competition”

NorCliff appreciates all your hard work Jonathan, the taste of your winning dish was simply delicious, such pleasure to our palate!



The winning dish was Fiddlehead Fishcakes with dill, baconaise and celery, avocado salad




SPECIAL THANK YOU TO OUR CELEBRITY JUDGES.  CAN’T DO IT WITHOUT YOU. *** FOREVER GRATEFUL***
Chef Massimo Capra

Chef John Higgins

Chef Rob Rainford

Chef Christopher Ennew C.C.C.

Therese DeGrace

Nick Secord

LAST BUT NOT LEAST!!!!

SICKKIDS HOSPITAL AND STAFF.

THANK YOU TO:

Alicia Leon

Janessa Bishop

Wishing all nothing but the best in 2014

The Fiddlehead Team/NorCliff Farms Inc.

Friday, February 22, 2013

"So You Think You Can Cook 2013"



Fiddlehead Gnocchi
(Serves - 4)



Product

10 Yukon gold potatoes
1.5 Cups chopped fiddleheads
1.5 Cups of flour
5 Eggs
1/2 cup of salt
1/4 Olive oil
1/2 cup of butter


Method


  1. Peel and large dice the potatoes and place a 1/2 cup of salt in water covering the potatoes.
  2. When potatoes are fork tender strain and dry for 10 minutes.
  3. Pass through a ricer.
  4. On a wooden cutting board place potatoes, make a little hole in and place eggs, flour and fiddleheads. Mix well and add some flour if is not the right dough consistency.
  5. Have a boiling pot of water with the rest of the salt in it ready for blanching the gnocchi. Cut into half inch pieces and place in boiling water, cook until floating and remove and place and oiled baking sheet.
  6. When going to plate in 3 large saute pans add butter evenly between them saute the gnocchi till golden brown.

Total Cooking & Prep Time

1 Hour & 20 minutes


Recipe from Chef Greg Rennet





Friday, May 25, 2012

Fiddlehead Friday - Spring Fiddlehead Mania

Spring Fiddlehead Mania

Fiddlehead Cured Pork Belly

Product

3 – 10lb Pork bellies
1 box kosher salt
4 star anise
20 juniper berries
¼ cup ground coriander
¼ cup ground cumin
1 tbls ground cardamom
2 tbls crushed red chilli flakes
2 cups chopped fiddleheads
10 pounds butter
2 litres canola oil

Method

  1. Mix all ingredients except butter and oil.
  2. Cover the bellies with curing mix. Place in a perforated pan, cover and marinate for 2 days.
  3. After 2 days rinse off all the excess curing mix and pat dry with a towel.
  4. Place all butter and oil in 3 separate deep hotel pans. Cover with parchment and tin foil and braise for 4 hours.
  5. Take out of the oven and cool in at room temp for another 4 hours.
  6. Place bellies in 3 separate shallow hotel pans cover with saran wrap and put another shallow hotel on top and press for 12 hours.


Total Cooking & Prep Time

3 days

Fiddlehead Pesto


Product

1 cup hazelnuts
¼ cup sugar
¼ cup water
2 cups fiddleheads
½ cup to 1 cup olive oil
15 cloves roasted garlic
½ cup shaved parmesan cheese
Salt and Pepper to taste

Method


  1. Toast hazelnuts for 10 minutes. Boil sugar and water and coat the hazelnuts and cook for another 5 minutes.
  2. Cool hazelnuts and combine all ingredients in blender except for the oil.
  3. Add have the oil half at a time and pulse to leave a little texture in the pesto.

Total Cooking & Prep Time

30 minutes
 
Fiddlehead Gnocchi

Product

30 yukon gold potatoes
5 cups chopped fiddleheads
5 cups flour
10 eggs
1 cup Salt
¼ cup canola oil
1 cup of butter

Method

  1. Peel and large dice the potatoes and place a ½ cup of salt in water covering the potatoes.
  2. When potatoes are fork tender strain and dry for 10 minutes.
  3. Pass through a ricer.
  4. On a wooden cutting board place potatoes make a little hole in and place eggs, flour and fiddleheads. Mix well and add some flour if is not the right dough consistency
  5. Have a boiling pot of water with the rest of the salt in it ready for blanching the gnocchi. Cut into half inch pieces and place in boiling water, cook until floating and remove and place and oiled baking sheet.
  6. When going to plate in 3 large sauté pans add butter evenly between them saute the gnocchi till golden brown.


Total Cooking & Prep Time

1 hour & 20 minutes

Beet Puree

Product

8 red beets
5 shallots
3 tbls honey
1 litre 35% cream
½ cup sherry vinegar
Salt and pepper to taste


Method

  1. Peel and rough chop beets. Place all ingredients in a saucepot bring to a boil and cook until the beets are fork tender, about 20 to 25 minutes.
  2. Puree and pass through a china cap


Total Cooking & Prep Time

40 minutes

Fiddlehead Hollandaise

Product

2 ½ cup finely chopped fiddleheads
3 pounds butter
1 bottle chardonnay
15 peppercorns
3 bay leafs
3 chopped shallots
8 sprigs thyme
Juice and zest of one lemon
Tabasco
Worchester
6 egg yolks
Salt and pepper to taste


Method

  1. Put wine, peppercorns, thyme, shallots, bay leafs, and 1 cup of the fiddleheads in a saucepot reduce by 2/3’s
  2. Stain ingredients and reserve.
  3. Melt butter and skim some of the white milk fat off the butter.
  4. In a metal bowl whisk eggs and reduction together over a double boiler. Slowly incorporate melted butter until a thick sauce is formed.
  5. Add Tabasco, Worchester sauce lemon juice, zest and seasonings and the last 1 ½ cups of chopped fiddleheads.


Cooking & Prep Time

45 minutes

Garnishes

6 pounds of Amber Turnips
6 Pounds of White Carrots
4 pounds of Fiddleheads
All Sauted in butter
100 grams of bulls blood micro greens

Fiddleheads are provided by Nor Cliff Farms
Carrots, white carrots, and bulls blood micro greens provided


by Cookstown Greens