Well it has been quite the cold and wet spring here in Stowe, VT. I’m not sure on the stats, but it certainty feels like the coldest spring in the last decade. This unusually cold weather has created a slower start for the region in regards to vegetative growth, and I would estimate most foragable foods to be delayed in their appearances by 1-2 weeks.
Despite this two week delay, the early spring foraging season got off to a success with all the regular Vermont wild foods making their first appearances of the season.
Fiddleheads
Yes, fiddleheads of the Ostrich Fern are always a treat, and probably the most popular foraged item of the Spring in Vermont and New England. This year I collected about 2 dozen fiddleheads, all from the ostrich fern, and ate them spaced out over a few different meals. If you haven’t read up on sustainable foraging practices, you can here – and learn that these small meals are my favorite way to practice sustainable foraging.
Ramps
Fitting in with fiddleheads, the ramp or wild leek is a close second for most popular foraged food in New England and Vermont. In Canada as well, as Montreal has made foraging for ramps illegal in order to protect them from the ramp(ant) over harvesting that has been occurring in that region. They are delicious for sure, but you really don’t need many to toss into any dish you are making seeing as they have a strong onion and garlic flavor. I tossed a few into soups, pastas, and eggs this Spring, and it was fantastic. No need to make that pesto.
Morels
The fabled morel is probably the most sought after of all the wild mushrooms in Vermont. For good reason too. I’ll admit it is probably my favorite tasting mushroom. Just heating it up in water is enough to enjoy the wonderful delicate mushroom flavor this prized wild food has. I found a handful of morels so far this season in Stowe, VT with two of the biggest I have ever seen.
Violets
I love when the masses of violets take over the lawns across New England. In Vermont you would be hard pressed to find a single lawn without at least one lonesome violet growing in it. I love the violet flowers and will toss them onto any spring themed dish I make.
DANDELIONS
Speaking of the edible lawnscape, dandelions can’t be missed come spring in New England. They are nutritious, but there leaves turn bitter too quick. I prefer the flowers.
japanese knotweed
Oh the knotweed. I used to chop it down as a kid for fun hacking my way through the endless armies of it, but it is now everywhere including the USDA list of invasive species. Luckily it is a pretty decent edible in the spring when the reddish green shoot tastes like a mix of rhubarb and asparagus. Don’t worry about over harvesting this one, but do be careful not to spread it.
pheasant back mushroom
The pheasant back or dryad’s saddle mushroom is by no means my favorite wild edible out there. It pops out in early spring, and it is certainly a beautiful mushroom, but it feels like a battle to try and get anything tender enough to eat off of it. That texture problem combined with a sort of funky cucumber flavor makes this mushroom pretty low on the list of choice. This spring I tried a couple sauted in butter, and even made some flavored water.
ASPARAGUS
Although not naive to America, it has been here a mighty long time (1700’s). I found asparagus growing in the woods of a friends yard, and on the coast at the beach. Everybody knows asparagus is delicious.
stinging nettle
This vicious spring green packs quite the punch, in both the taste and nutrition department. Also if you touch the needles it will sting you with poison, which is coincidentally also how you identify this weed. I think this is one of the best tasting wild greens and love making tea out of the leaves on a cold spring morning.
trout lilly
I hear every now and again that this flower is endangered, so be careful with these ones. In Stowe, VT and surrounding area, they are absolutely everywhere come spring, and the first real flower that pops out in the forests of the Green Mountains. I will occasionally snack on the flowers.
