Foraging for wild finds

Foraging is one of my favourite ways to have a break, or pass the time between biting windows while fishing. You never know what you may find beyond that tree line. Here’s some seasonal tips on what to look for. Spring Fiddleheads Note: Not all ferns are edible. Be sure you’ve identified ostrich ferns properly before harvesting. Once tree buds have just started to show, make your way into the hardwoods. In wet, low areas, look for last year’s dried up ostrich ferns to point you towards emerging rolls of these delectable treats. Take only two to three per bunch to ensure future growth. Cooking: Boil fiddleheads until the water starts to change from clear to yellow/brown. This releases toxins known to cause stomach upset. After this, I pan fry them with some balsamic vinegar, garlic, and a dusting of bread crumbs. Morels After a snow-heavy winter, check recently cleared forests for morel mushrooms. These elusive fungi thrive in rich new-growth areas. Elm, ash, and apple stands are also good places to look in mature forests. Morels should look pitted, while false morels will resemble a brain-like mushy texture. Cooking: Simply saute in butter. You can also mince and saute to add fantastic flavour to any meal such as risotto or as a steak topping. Note: False morels, like this one, are deadly. Avoid foraging in summer and fall as they are more likely to be false morels. Ramps (wild leeks) Once poplars have fully budded and lazy maples begin to unfurl, take another look around hardwood stands, specifically on south-facing hillsides. Not only good for running sap in early spring, these sunny locales can hold forest gold. Cooking: Ramps can be enjoyed raw. Wipe off the dirt, remove the roots and snack on them as you’re picking, just grab a breath mint if you plan to go on a date after. I prefer the whole leek, from leaf tip to bulb, pan-fried as a side dish. More commonly, they are diced and used in anything you’d normally use store-bought leeks in. The green tips make an excellent broth. Shaggy manes These easily identifiable mushrooms prefer hardpacked ground in the open such as grassy areas. They grow from May to September. They will never grow on wood, making identification easier. Cooking: Shaggy manes are best when they are younger, before their ink caps start to swell. You should cook them