What are you looking for?
Read time: 6 minutes
| Cooking |

Foraging for wild finds

Foraging is one of my favourite ways to have a break, or pass the time between biting windows while fishing.

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

Want to continue reading?

Log in, subscribe, or become an OFAH member today.

Login or Subscribe

Tags

Related Stories

Three surefire shore lunch recipes

Three surefire shore lunch recipes

Three Ontario lodges share their favorite shore lunch fish recipes, all cooked over the fire with their own signature flavors and style.

Read More
Walleye with wild ramp & morel cream sauce

Walleye with wild ramp and morel cream sauce

Morel cream sauce brings a favorite spring flavor to a luxurious dish of fish and wild ramps, perfect for seasonal dining.

Read More
get hooked
Fishing
Meghan

Getting hooked

Get Hooked is a six-part documentary series following four queer millennial women on fishing excursions across Ontario.

Read More »
Poop baits stick
Bass
Colin Friel

Poop baits stick

Poop baits are so realistic, it’s nearly impossible to fish them wrong—no matter your technique, fish can’t help but strike.

Read More »

Sign In

Register

Reset Password

Please enter your username or email address, you will receive a link to create a new password via email.