Where the white fern grew.
One of my favorite things to gather in the spring are fiddleheads. Those are the unfurled ferns of the forest. It is important to blanch the fiddleheads before consumption because a natural toxin is removed through this process. The taste is reminiscent of asparagus and the nutrient value is very good. Bears will overindulge sometimes on this raw green and in turn die. When the fiddlehead unfurls it becomes a fern free to dance and sway in the wind with no worries of being plucked because the fern itself is inedible. I love to sauté the fiddleheads after being blanched. I use butter and garlic salt. I started pickling some and I found my new favorite way to store them for winter. This past fall Duke and I found this white fern. I was in astonishment. It’s season was over and winter was around the corner so I plucked it and kept it until it faded into brown. This was the only white fern I have ever seen. I was amazed and always will be thankful to God for all of His creations.
