It’s almost June…berry.

Geesh, it’s been awhile since I last posted, and for good reason too! A lot has changed in my life since my last post. I moved to a new part of Vermont and built a house there, got a new job, and had a kid! One thing that hasn’t changed is my love for foraging and the natural world. However, since I no longer live in Stowe, I think a name change is in order for this site, so stay tuned!

I now live in Huntington, Vermont – right at the base of the mighty Camels Hump. So climate wise, not a whole lot has changed, but it is definitely a bit warmer here then Stowe due to Huntington’s proximity to the Champlain Valley. OK, enough of the life updates already, let’s get right into a new forgeable food.

Juneberry, Shadbush, Serviceberry and Saskatoon are among the plethora of common names used when speaking about the genus of Amelanchier. Serviceberry is said to have gotten it’s name due to the days of old America. When the ground was finally soft enough to bury those that died fighting in the service, the serviceberry would be in bloom. Shadbush got it’s name due to the coincidental timing of the Shad run and the shadbush bloom. Shad is a fish that breeds in freshwater, then migrates up rivers and streams in the spring. Saskatoon is the Canadian version, and comes from the native Cree word misaskwatomina, which refers to the purple fruiting berry. And lastly, Juneberry got its name due to the berries being ready to pick in June. I like this last name best for our area, since it seems the most relevant.

serviceberry foraging
Juneberry Flowers in May

The bloom of this shrub/tree is the first naturally occurring bloom of any tree or shrub in the foothills of Camels Hump Vermont. It is quickly followed by cherries and then apples, but the Juneberry comes first. It is now mid May, and most of the petals are off the trees/shrubs and the fruiting process is beginning. The fruit is sweet and delicious. To learn more about Amelanchier, follow this link!

Flew the Coop, the Chickens are in the Woods!

It’s late summer in Vermont, and the Chickens have flew the coop. Out in force, the number of Chicken of the Woods mushroom sightings is steadily growing. Right up there with Chanterelles, the Chicken Mushrooms are impossible to miss. This bright orange and yellow mushroom is often found in vast quantities colonizing an old tree stump.

Widely regarded as one of the best choice mushrooms, and with a unique flavor and texture (kind of reminds you of chicken), chicken-of-the-woods is a treat to find here in the Green Mountains by any measure. You can check out the I.D. page here, and a recipe idea here. Enjoy, and happy hunting!

Chicken of the woods mushrooms Vermont
Chickens behind barbwire

Introducing the Russula

Here in Vermont, it’s that time of year again where regular walks through the forest begin to show signs (of what I consider) to be one of the most classic looking mushrooms beginning to pop out everywhere. I am talking about the extremely large and prevalent genus known as Russula. These mushrooms, with their bright red caps, white stems, and brittle gills are, in my opinion, the quintessential toadstool.

Although some of these Russula are edible, most notably the Shrimp Russula in North America, it can be quite difficult to tell these apart from others in the same genus. And because throughout the world, this family is often referred to as “the sickener”, I find it best to sat away from Russula’s all together.

To learn more about the Russula family of mushrooms, and how to identify the edible shrimp Russula here in the Green Mountains of Vermont, check out the new page here.

red capped mushroom with white stem vermont
That classic Russula look…