Recipe - Fiddleheads Steamed In Lemon Oil

1 cup Water
2 tablespoon Lemon Oil
3 cup Fiddlehead Ferns, trimmed
And cleaned
Three fourths teaspoon 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.

Submitted By CATHY HARNED On 071594 (1445)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini