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  Basic Fern Preparation
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 217
Ingredients:
1 bunch Ferns
;Boiling salted water
Butter
Salt and pepper to taste or-
Lemon juice or any sauce - for asparagus
Instructions:
Tatum writes: "The young, tender, tightly curled fronds - croziers or
fiddleheads - of bracken (or brake ferns) and of ostrich and cinnamon
ferns are all prepared in the same way.

"Rub off the fuzz (or, for some ferns, the scaly coating) of the
young, crisp fronds, wash them and place them, lying flat, in a
saucepan or skillet with a small amount of boiling salted water.
Bring water again to a boil. Turn to low heat, cover and simmer for
10 to 20 minutes, or until fronds are just tender (time will depend
on the size and kind of fronds)."

Season with butter, salt and pepper to taste, or serve with lemon
juice of any sauce suitable for asparagus.

From "Billy Joe Tatum's Wild Foods Cookbook and Field Guide" by Billy
Joe Tatum. New York: Workman Publishing Company, Inc., 1976. Pg.
139. ISBN 0-911104-77-1. Posted by Cathy Harned.
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