What's in Season: Spring
Is it the earthy and pungent flavours that make early spring vegetables some of the most coveted of all produce? Perhaps it is their delicate and fleeting tendencies... or simply that we've missed them so.
Snap and Snow Peas
Spring is also the start of the foraging season. Take a look around your neighbourhood or favourite hiking trails for edibles in the wild. Read our articles on foraging to make sure you harvest sustainably and safely.
Chicken of the Woods Mushrooms
Wild Leeks (Ramps)
Crab Apple Blossoms
Ox Eye Daisy Flower
Buds and Greens
Spring Fish & Game
Season opens for:
Smallmouth and Largemouth Bass
Spring Cooking: Wild Greens Pesto
by Amber Westfall
Spring is the best time to gather tender, young shoots of wild greens such as stinging nettle (Urtica dioica), day lily (Hemerocallis fulva), garlic mustard (Alliaria petiolata), violet leaves (Viola spp.), Virginia waterleaf (Hydrophyllum virginianum) and more.
Combining a variety of wild greens in a pesto is a delicious way to enjoy the unique freshness of the season.
Once you've correctly identified the plants, gather your greens, making sure to leave enough behind, so the stand will continue to thrive. Gently wash and rinse your greens in cool water and blot dry with a clean towel.
Use your favourite pesto recipe, substituting in your wild greens.