INGREDIENTS

INSTRUCTIONS

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   07-15-94
(1445)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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