Foraging and gleaning

When faced with an abundance of fiddleheads in the spring, here is a way to preserve them to enjoy any time of the year without losing their exquisite flavour.

One of the first spring vegetables there for the picking. These tasty shoots will have you exclaiming "I can't believe it's not asparagus!'

Like its cousin staghorn sumac, smooth sumac is an easy to harvest and easy to process spice with multiple culinary uses.

Foraging for wild boletus, a.k.a. porcini or cepes, is the base of this hearty ragu with pumpkin. Large and distinct (and with approval from an expert) they are good starter mushroom to hunt.