The fiddleheads are emerging from their winter slumber. Our local food co-op has them for sale, and there are plenty for the picking in the woods about the house. You can boil or steam them, then toss with olive oil or butter and salt and pepper to make a quick green for the eating. They are not a regular part of our diet, but my husband likes to tell about eating fiddleheads and other edible wild greens while low on food during his thru-hike of the Appalachian Trail. It's hard to believe that those greens gave him many calories to carry on with his hike, but there is a certain romance in imagining him foraging for his food.
I found this bright green, delicate fern growing along the shady side of the house. It inspired a small embroidery on some blue linen. This rectangle may become part of a handbag. I'm not sure yet.