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!
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.
After what has been a very mild March here in the Green Mountains of Vermont, those first springtime edible plants are just starting to poke through the recently thawed ground. Although the edible plants and fungi are few and far between right now, there is still a lot to be discovered on any given wander about the wilds here in VT.
The Coltsfoot flower.
Discoveries from my first spring time wander about the mountains
Being in northern Vermont, there is quite a delay to the start of the foraging season. On a recent walk through the forests near Camel’s Hump, I was delighted to find the first plants and fungus to forage for the season. Although most of these edible wild foods were not quite ready to be harvested, it is still always a welcome sight.
Wild Leek
The first, most notable discovery was that of the wild leek. Also known as a ramp, these wonderful edible plants were just starting to poke through down in Huntington, VT. The ramp is surely one of most delicious wild edible plants we have in New England, with their chive like garlicy onion flavor, and their bright spring-green leaves, you can’t go wrong throwing these into any dish. Notice the purple sheathes the fresh new greens are sprouting from. Check out my ramp page here for more information on I.D. and cooking with the wild leek.
Wild leeks (ramps) just starting to sprout.
Witch’s Butter
Witch’s butter is a curious fungus. Available to forage all year round, this fungus is most often found on recently fallen branches. While it is technically edible, it is entirely flavorless with a strange chewy-like texture. There is some research being done on the possible medicinal benefits of this strange fungus. I hope to do a whole page dedicated to this jelly fungus in the near future, and often will take small bites when I find it in the wilds.
The mysterious Witch’s Butter
Coltsfoot
Coltsfoot is one of my favorite early spring flowers. I like how it is always the first real flower to surface after (or even before) the snow melts. It is so hardy it is regularly seen growing out of sand or gravel on the side of the road. It has long been used as a folk remedy to suppress a cough. However, there is some controversy on whether the coltsfoot may have some toxic chemicals. It’s beautiful yellow flower is often confused with a dandelion, but a quick look at the stem will show how different the two really are.
The beautiful yellow flower of the coltsfoot.
Chaga
Of course there is always the good ol’ reliable Chaga out there to harvest. Early spring is a good time to locate this medicinal fungus, before the trees all leaf out and obscure the view of birch trunks. Learn how to make chaga tea here!
