*  Exported from  MasterCook  *
 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
   Submitted By CATHY HARNED   On   07-15-94 (1445)
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