Thursday, September 3, 2009

Boiled Salad of Fiddleheads...

Newly Sprouted Ferns
Pick a mess of 20 fiddleheads and keep them moist until a half of an hour before you dine. Scrape off the prickly hairs with a dull knife. Unroll the coils if you can, but try not to break them, as they must be cleaned. Chop off the coarse bottoms. Boil them for 30 minutes in heavily salted water.

Not particularly appetizing....

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