WriterByNature.com

Earth Day has come and gone. Among the truly inspirational people I met were the members of the Warwick Valley High School Environment Club.

They created an excellent Un-nature Trail and enthusiastically lead tours.

Trout lilies are everywhere. That included the Earth Day Un-nature Trail. I have a recipe at the end of this article.

What I like about this plant is that it’s distinct. What I like about these students is that they are truly interested in the natural world.

I am careful when sharing wild edible information. After telling these students that some wild edibles are hard to digest and to sample a small amount, I was amazed at how empowered they felt about their new knowledge.

At the end of the day, the tour had only one family. The students told them about the trout lily and the parents were interested in tasting a leaf.

Later, they wanted information about wild edible resources. Of course I told them about “Wildman” Steve Brill.

In the face of massive environmental devastation, unmitigated greed and absentee political leadership, I’m delighted to meet people who care about the natural world and want to spend time there.

The people I met came together thanks to the efforts of Orange Environment.

Changing behaviors and attitudes is a daunting task. Knowing there are others willing to take a step in nurturing an attitude of stewardship and supporting the people offering goods and services that are sustainable gives me hope.

Sautéed Trout Lilies and Wild Garlic

* 1 bunch wild garlic - greens and bulbs
* 1/3 cup trout lilies leaves and bulbs
* 1 TBS Olive oil

1. Remove dirt and outer skin from wild garlic and trout lily bulbs
2. Chop wild garlic greens and bulbs
3. Sautée in olive oil until golden
4. Remove from heat and stir in trout lilies

Early spring greens can be tossed raw into a salad. Once the weather gets hot, these leaves become tough and need to be cooked.