Trout Lilies and Trout Season - Wild Edibles in the Catskills

Spring has certainly sprung in the Catskills.  The return of robins are always a sure sign. Mother Nature can fool us with her wily ways, taunting us with 60 degree temperatures for a week followed by a two week cold snap with nights falling back to mummy-wrapped down comforter degrees. We may fall trap to spring's strip tease, but not so with the season's ephemeral perennial pop-ups - trout lilies and ramps.
Depending on elevation, these decadent beauties that natives take as official "spring-sign" begin emerging anywhere from the first week of April through the first week of May. This year, there was very little snow to be found in the western Catskills and sub-zero temperatures - the theme of Old Man Winter circa 2014 - were experienced less than a hand-full of times. 

Ramps, or wild leeks, emerged during the first week of April, heralding the arrival of spring in the Catskills.

Pickable wild edibles had emerged by April 10.
The seasonal patchwork pattern of trout lilies and ramps, or wild leeks, across shaded forest floors positively confirm both the arrival and the countdown of the fleeting season.

Trout lily leaf

Interestingly enough, the opening of trout fishing season coincides with the arrival of trout lilies, something our ancestors who fished and foraged, were well aware of.


 

New friend Barry Fetterolf harvested a lovely rainbow trout the first week of April on the Beaver Kill.

Before the days of processed, preserved and packaged foods purchased from the shelves of the local grocery market, we picked and fished for whole, natural foods for nourishment.

Some of us still do.

Sustainable harvesting is key to preserving wild edibles for future generations. Harvest only the leaves, above ground, and leave one-third of a patch to propagate next year's crop.
Ramps have become hip in local eateries that cater to weekenders and out-of-towners. Those, whose families have lived here for generations, have been picking, pickling and stewing this spring ephemeral for generations. 
One of the tastiest ways to consume ramps is to turn them into garlicky "chips." Fill a gallon-sized plastic zip-top bag with freshly picked ramps; add several capfuls of extra-virgin olive oil;  massage the greens until completely covered with oil and spread onto a baking sheet in a single layer; sprinkle with coarse sea salt and bake at 250 degrees for 25 minutes OR preheat the oven to 500 degrees then turn it off - leave the ramps in the oven until you remember to take them out. 
If that seems like to much work - eat them raw - in any type of salad - or in place of any recipe that calls for onion, garlic or chives.
Consume trout lilies sparingly, raw, in salads; and don't forget the dandelion greens!

Always positively identify a plant before consuming it.

* Lillian Browne works as a newspaper and travel magazine editor to fund her adventure habit - which she indulges every chance she gets. She is exploring the world around her, one step at a time, with her dog - Charlie. Follow her on Instagram or on Twitter @browneinwalton