What's in Season: Spring

Spring Vegetables

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.

Asparagus
Beans
Beets
Green Garlic
Green Onions
Lettuce
Mushrooms
Snap and Snow Peas
Ramps
Rhubarb
Sorel
Spinach
Strawberries
Zucchini Blossoms

Start Foraging

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.

Morel Mushrooms
Dryads Saddle-Mushrooms
Oyster Mushrooms
Chicken of the Woods Mushrooms
Wild Leeks (Ramps)
Fiddleheads
Dandelion Greens
Garlic Mustard
Stinging Nettle
Japanese Knotweed
Wild Ginger
Catnip
Orpine
Spruce Tips
Crab Apple Blossoms
Maple Blossoms
Lilac Blossoms
Violet Flowers
Ox Eye Daisy Flower
Hoasta Sprouts
Buds and Greens

Spring Fish & Game

Season opens for:

Walleye
Smallmouth and Largemouth Bass
Wild Turkey

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.