Burlington, Vermont

In season now

• Black Walnut

  Where: Scattered throughout Burlington neighborhoods, parks, and woodlots; look for large trees with compound leaves and round, green husks on the ground.

  Harvest fallen nuts with green husks still attached; crack open to extract the dark nut inside. Wear gloves—the husk stains brown and contains juglone, which can irritate skin.

  Look-alikes: Butternut (white walnut) has elongated, sticky husks and is less common; both are edible but black walnut is more abundant here.

  Caution: Juglone in husks stains hands; wear gloves. Nuts are hard to crack—use a vise or hammer.

• Wild Grape (Vitis spp.)

  Where: Climbing vines on trees, fences, and shrubs throughout the Lake Champlain basin; look for purple-black clusters of small berries.

  Berries are ripe when deep purple-black and slightly soft; eat fresh or simmer into juice or jelly. Leaves are also edible when young and tender.

  Look-alikes: Virginia creeper berries are blue-black but smaller and bitter; wild grapes have larger, sweeter berries in looser clusters.

  Caution: Avoid berries on vines growing through poison ivy; check leaves carefully.

• Autumn Olive (Elaeagnus umbellata)

  Where: Invasive shrub common in disturbed areas, field edges, and roadsides around Burlington; look for silvery leaves and red speckled berries.

  Tart, mealy berries ripen September–October; eat fresh, blend into smoothies, or dry. High in lycopene.

  Look-alikes: No dangerous look-alikes; distinctive silvery leaves and speckled berries are unique.

  Caution: Thorny branches; wear long sleeves and gloves when harvesting.

• Chicken of the Woods (Laetiporus sulphureus)

  Where: On dead or dying oak, cherry, and maple trees in woodlots and parks; bright orange-yellow shelf fungus, often in clusters.

  Harvest young, tender specimens with a knife; cook thoroughly (never eat raw). Tastes like chicken; sauté or roast.

  Look-alikes: Jack O'Lantern mushroom is poisonous and glows faintly in dark; it grows in clusters on wood and has true gills, while chicken of the woods has pores.

  Caution: Never eat raw. Some people have sensitivity; cook a small test portion first. Verify ID with a local mycology group if unsure.

• Hen of the Woods / Maitake (Grifola frondosa)

  Where: Base of oak trees in hardwood forests around Burlington; gray-brown rosette clusters, often in the same spot year after year.

  Cut at the base with a knife; clean gently and sauté or roast. Earthy, umami flavor; excellent in soups.

  Look-alikes: No dangerous look-alikes; distinctive rosette form and oak-base habitat are diagnostic.

  Caution: Verify oak tree species; maitake grows only on oaks. Leave some fronds to allow regrowth next year.

• Pawpaw (Asimina triloba)

  Where: Understory shrub in rich woodlots near Lake Champlain; look for large, drooping leaves and small greenish-brown fruits.

  Ripe fruits (late September–early October) are soft and fragrant; scoop flesh with a spoon. Creamy, tropical flavor; eat fresh or freeze pulp.

  Look-alikes: No dangerous look-alikes; distinctive drooping leaves and fruit shape are unique.

  Caution: Fruit ripens late September; check weekly. Seeds are toxic; spit them out. Pawpaw patches are often small and on private land—ask permission.