Here is a poem that I revised a bit on fiddlehead ferns, another group of plants that are harbingers of Spring. I included a recipe for Fiddlehead Quiche below the poem. Bon appetit!
photo from the front garden at my home
Fiddlehead Feast
Did you happen upon the fiddlehead fern
growing in the woodland mulch,
amidst the other springing buds
like skunk cabbage, crocus and such,
unfurling its primitive merit
with vitality richly designed?
Relentlessly, I search for the fiddlehead fern;
its presence seen, not much,
but then it boldly appears to me,
and I honorably prepare it to touch
my awaiting, salivating palate
that accepts its flavor divine!
What blissful company with which to dine:
this fiddlehead fern ~ a collation so fine!
© Jeanne I. Lakatos
YANKEE FIDDLEHEAD PIE (OR QUICHE)
Recipe by L.L. Bean Book of New England Cookery:
Serving Size : 8
4 Eggs
1 c Milk
1 c Fiddleheads, cooked, chopped
2 Tbs Leeks -- chopped, cooked
1 Tbs Parsley, chopped -- or 2
1 c Cheddar cheese, mildly shredded
Salt to taste
1 Pie crust, partially baked, 9 or 10"
8 Whole cooked fiddleheads
Beat the eggs with the milk until blended. Fold in the chopped fiddleheads, leeks, and parsley, and half of the grated cheese. Season with salt to taste. Turn into the partially baked shell and sprinkle on the remaining cheese. Decorate the edge with whole fiddleheads. Bake in a preheated 350 º oven for 40 minutes, or until set. Let rest 10 minutes before serving.
