Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes Kooknet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Water
2 tb Lemon Oil
3 c Fiddlehead Ferns, trimmed
And cleaned
3/4 ts Salt
Freshly Ground Pepper
Combine the water and lemon oil in a pot with a
steamer insert. Bring to a boil. Reduce to a simmer.
Place the fiddleheads in the steamer basket, cover and
steam until tender, about 6 minutes. Remove from heat
and season with salt and pepper. Divide among four
plates and serve immediately.
Polk wrote: "It's just about fiddlehead fern time here
in the Northeast and perhaps in other areas down the
Mid Atlantic. Molly O'Neill in the Boston Globe today
featured them. She wrote: ;Fiddlehead ferns epitomize
vernal ephemera. Coiled as they are like tiny watch
springs, fiddle heads are a sign: edible when tight
and young, they become when fully unfurled unfit for
human consumption." Fiddleheads are rare and fleeting
and thus precious. And contentious. Which is as it
should be.'"
Posted by Bob Polk of Maine. Formatted by Cathy
Harned.
