Tuesday, June 1, 2010

Fiddleheads and Canned Hams

Okay, so these two current obsessions probably merit two separate posts, but then again they may mingle nicely and inspire me to procure a canned ham and surround it with fiddleheads, not on a plate but in a yard.

Here's a lovely turquoise canned ham (a.k.a. vintage trailer) -

And here's a dreamy one on a beach -

Go to that first link to see how cool they are inside, too.

On to fiddleheads: yum yum yum. We've got a patch of them (grove? thicket?) growing along the side of the house, exceptionaly thick-stemmed and sturdy, and the ones I refrained from picking and eating are growing into happy, unfurled ostrich ferns.

There's a nice article from Maine about fiddleheads and preparing them at the above link, although most sources I've read, including Teresa Marrone's Abundantly Wild: Collecting and Cooking Wild Edibles in the Upper Midwest, suggest boiling the ferns for ten minutes and disposing of - not reusing - the water.

Delicious. Here's to the season!