Nothing signals spring at Ohana like the delicate and persistent unfolding of the ferns. We call this Fiddlehead Season, when each little frond unfolds like the head of a violin. Ohana seems to have all manner and variety in it's woodlands and around it's cabins. We have even named the Tent Unit's gathering cabin and wash house, Fern House, in honor of the many ferns that cascade through and surround the area. They soften and beautify the woodlands and edges of fields, the wet areas and the dry areas. And since there are only about 100 varieties of ferns, versus the thousands of plant varieties, they are relatively easy to identify. The Ohana library has a number of field guides to the ferns, but one of our favorites is one written in 1910, about the time the camp was established. It's called "Who's Who Among Ferns" by W.I. Beecroft. The illustrations are as intricate as the ferns are themselves. Ferns have caught the imagination of many. In 1922, Clarissa Buffum, a young nature counselor at Camp Aloha Hive, across the lake, created a wonderful and beautiful poster of the ferns of the area. We are lucky enough to have a copy of it still. As fate would have it, Clarissa later became the mother of David, Bob and Chippy Bassett, who have been long time supporters of the Aloha Foundation and of Ohana Camp, as have their children and grandchildren.
At this time of year some folks forage in the forest for fiddleheads to eat as a delicacy. Here is an old article written by a staff member of the Aloha Foundation's Hulbert Outdoor Center in 1983.
Fiddlehead Ferns - a woodland delicacy
Come springtime, wild food lovers search far and wide for fiddlehead ferns. To many, these are a delicacy. People often wonder what the term fiddlehead refers to. Is it a separate type of fern? Not exactly. The term fiddlehead refers to the early growth stages of any fern. When a fern first pops its head out of the ground, its foliage, or frond, is coiled up like a snail, often resembling the head of a violin, or fiddle, thus the name. The Bracken fern and Ostrich fern are the most palatable of fiddleheads. They are commonly found in open and wooded areas of New England. As you go fiddlehead harvesting, the most important rule of thumb is to leave half of the fronds behind so that the ferns will return next year.
The Ostrich fern, known in the summer for its tall plumes of fertile fronds, is identifiable in the early spring by the tightly coiled tops with brown scale coverings. The scales should be removed before cooking. Ostrich ferns like damp areas and are found growing in crowns or circles of eight to ten fronds per group. The best time to pick Ostrich fern fiddleheads is when they have reached a height of six to ten inches. The Bracken fern is the most common fern found in open, dry woods, clearings and pastures. This fern usually grows to four feet tall and has three main branches from a single stem. Bracken fern fiddleheads have a half inch thick base at harvest time and are covered with a rusty colored wool. Pick only the part that is tender enough to snap easily between your fingers, then remove the rusty colored wool by pulling the frond through your hand. Bracken ferns may be eaten raw (they’re great in salads!) or cooked. Both Ostrich fern and the Bracken fern can be stored in the freezer after they are cleaned of scales or wool, washed and then par-boiled in water for five minutes. These ferns are delicious when steamed for thirty minutes and served with melted butter. When spring settles into your area, perhaps you might like to harvest a few fiddleheads and have a treat!
Come springtime, wild food lovers search far and wide for fiddlehead ferns. To many, these are a delicacy. People often wonder what the term fiddlehead refers to. Is it a separate type of fern? Not exactly. The term fiddlehead refers to the early growth stages of any fern. When a fern first pops its head out of the ground, its foliage, or frond, is coiled up like a snail, often resembling the head of a violin, or fiddle, thus the name. The Bracken fern and Ostrich fern are the most palatable of fiddleheads. They are commonly found in open and wooded areas of New England. As you go fiddlehead harvesting, the most important rule of thumb is to leave half of the fronds behind so that the ferns will return next year.
The Ostrich fern, known in the summer for its tall plumes of fertile fronds, is identifiable in the early spring by the tightly coiled tops with brown scale coverings. The scales should be removed before cooking. Ostrich ferns like damp areas and are found growing in crowns or circles of eight to ten fronds per group. The best time to pick Ostrich fern fiddleheads is when they have reached a height of six to ten inches. The Bracken fern is the most common fern found in open, dry woods, clearings and pastures. This fern usually grows to four feet tall and has three main branches from a single stem. Bracken fern fiddleheads have a half inch thick base at harvest time and are covered with a rusty colored wool. Pick only the part that is tender enough to snap easily between your fingers, then remove the rusty colored wool by pulling the frond through your hand. Bracken ferns may be eaten raw (they’re great in salads!) or cooked. Both Ostrich fern and the Bracken fern can be stored in the freezer after they are cleaned of scales or wool, washed and then par-boiled in water for five minutes. These ferns are delicious when steamed for thirty minutes and served with melted butter. When spring settles into your area, perhaps you might like to harvest a few fiddleheads and have a treat!
artwork by Craig Richardson
