NEWS FROM THE HILLS
Dear Cousin,
Pilot Knob is hidden behind a veil of snow that is spread across our hills this morning. March left and the lion took a last feeble jab before he went. The March lion is mostly bluff anyway. He can roar and blow, throw several inches of snow on trees and hillsides, but before long the sun comes out and melts it all away. There is an old song that Mom used to sing; some of the words go like this:
“Sometimes it’s snowing and freezing and blowing, but sometimes it’s fair you see/ So no matter whatever the weather, just whistle awhile and sing/ The March wind may blow, you always can know, but just ’round the corner is spring!”
Uncle Clarence Brown always said that it would snow on the sarvis bloom — and it did — also on the forsythia, lilac buds and magnolia blossoms, daffodils and jonquils. Perhaps this will be our last snow, but I’ve had folks tell me that we always have a snow around Easter time.
Mom always called it the “Easter snow” or equinox storm. Since Easter is late this year, perhaps we will be spared. Most of us will agree that we have had enough snow for a while.
April is a gentle, soft month. Sometimes she is generous with her rainfall, but it brings the lush green grass and springtime flowers. It is the perfect month to begin foraging for wild foods. The Ramp (also known as: Wild Leek, Rampion, and Rank) is one of the first wild foods that appear, and are considered essential to many folks’ spring menu. The green blades are beginning to emerge in the mountains, and are best when gathered young and tender. They have a flavor like that of onion and garlic combined only a lot stronger. I believe the ramp is a member of the lily family, which also includes the common onion and our roadside Day Lily.
We wait anxiously each spring for the wild morel mushroom, and they will soon be appearing in old apple orchards, in open woodlands, and under beech, poplar and elm trees. The half-free morel appears first, followed by the yellow morel, which comes up seven to ten days later. Morels are probably the best-known and sought after mushroom in our area.
Wild greens are ours for the picking now. The dandelion is tender and abundant, purple violets bloom in profusion; their leaves make vitamin-rich greens. I spotted narrow dock; wild beet, white top and chickweed close to the house. I am sure that there are others in the woods and meadows.
If you are hankering for wilted leaf lettuce salad fresh from the garden, here is a wild food variation that you may enjoy. Pick and wash enough young leaves of dock, lamb’s-quarter, and wood or sheep sorrel to fill a large bowl. Cut out the mid ribs of the dock leaves if they are tough (they usually are.) You will need four to five cups of wild greens, well washed and drained. You can add or substitute other wild greens, as you wish.
Daddy especially liked wood lettuce wilted, and meadow lettuce is good. Add one-half cup of chopped wild onion, or green onions.
Fry four strips of bacon until crisp, drain and reserve fat. Heat together until hot, but not smoking, the following: three tablespoons red wine vinegar, one tablespoon sugar or two tablespoons of honey, two tablespoons bacon fat, and one-half teaspoon each of salt and pepper. Pour over greens and toss well. Garnish with crumbled bacon. This is a true taste of spring.
Love,
Cousin Alyce Faye
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