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Spring…yes, it is still spring in Maine
Albeit LATE spring….. I took some photos the past couple weeks and thought I’d share with you all:
The fiddlehead ferns are the true sign that spring is well underway…this was about two to three weeks ago:
I’ve never actually eaten fiddlehead salad, which is the unfurled buds/tops with vinegar. I am told by Mainers that it is an acquired taste, and one best acquired in childhood (presumably meaning it’s not so good later on). And here, the wider view of the ferns–and yes, there is a fiddlehead quilt in my future…I keep thinking it would be cool to ghost a real fiddle into the background:
In spring, with the runoff, the small Megunticook river rises. It literally flows under Main Street (which is one block long), under the businessess, and down the falls into the harbor. On the up-river side of the street there is a bridge area which is lovely…. I love the angles in the siding and balcony and supports:
Here is a wider view…it’s not as good as a photo, but gives you the context for the one above:
And here are the trees:
Eli took this photo, and we think it is a flicker of some sort up in the branches:
May 30th, 2009 at 9:24 am
Fiddle head ferns! Not part of my childhood spring rites — we did dandelion greens. My mom even canned them.
I did find some fiddle heads on sale at one of my supermarkets and satisfied my curiosity but don’t plan to repeat. We prefer escarole and asparagus!
May 31st, 2009 at 7:06 pm
I usually make fiddleheads at least once a year – never had them in salad. I par-boil them in salted water and then saute with oil and garlic.
Mostly I make them because my husband and daughter think they are bugs, the taste is acquired, but fortunately the season isn’t long enough to acquire it! LOL But, IMHO everything tastes good sauteed in garlic.
😀 eirdre
June 1st, 2009 at 4:19 pm
The ones in your pics are a little too mature to eat… But I do love to eat them… rinse well, blanch and saute butter, lemon (just a little), white wine, and garlic add a dash of salt and pepper… mmmm….
June 4th, 2009 at 7:00 pm
oh my! You’re doing it to me again. This year I’ve been craving fiddleheads even before you wrote about them.
I used to steam them till tender crisp and just have with butter and lemon (like asparagus). I’ve also made fiddlehead quiche which is quite tasty (use the cooked fiddleheads). I think I used swiss cheese. I actually used to sell these at the local Farmers’ Market on Saturday mornings when I had access to fiddleheads.
As part of market research I made pickled fiddleheads and did taste tests to see which version would be more preferred by the consumers. This was done in conjunction with someone who had a business selling fresh fiddleheads. It never really took off but they were tasty and meant you could have fiddleheads anoter way. The season is very limited. (I had a preserving business at the time).
Out here on the Prairies, I can’t even buy McCain’s frozen fiddleheads so it’s a “treat” if I see them anywhere.