The wind in the trees soothes the spirit and the full bloom of summer has given the trail two walls of green.
Part of my fascination with the trail has been the varieties of ferns with their beautiful leaflets and fronds.
They are plentiful, lining the sides of the trail, in the shade of the trees.
All are vibrant shades of green and some varieties grow from a central point.
When I was young, we grabbed such a whorl of fronds about six inches above the ground and pulled out the root looking for the "banana," as we called it. If you peeled back the hard covering from the root, the center was soft and tasty. We ate them every year, without ill effect.
Our ancestors used many of the edible items in the environment to supplement their meager diets and passed the information on to the next generation. My generation didn't eat the fern root out of necessity but because we could.
People speak about foraging today as if it is something new. One of the top restaurants in Canada is located in St. John's, Newfoundland and the chef forages for some items on the menu. We are going back to our roots again, even in the restaurant business.