Niagara-on-the-Lake, Ontario

In season now

• Black Walnut

  Where: Scattered throughout woodlots and old homesteads; common in the region's mixed forests.

  Harvest fallen nuts with dark green husks; crack open to reveal the hard shell inside. Wear gloves—the husk stains indelibly. Nuts are ready to eat after drying for several weeks.

  Look-alikes: Butternut (Juglans cinerea) has a more elongated, sticky husk and is rarer; both are edible but walnut is more common here.

  Caution: Wear gloves to avoid permanent staining.

• Wild Grapes (Vitis riparia, V. labrusca hybrids)

  Where: Fence rows, hedgerows, and margins of woodlots throughout the region.

  Dark purple or black clusters ripen now; eat fresh or use for juice and jelly. Leaves are also edible when young (used for grape-leaf wraps).

  Look-alikes: Virginia creeper (Parthenocissus quinquefolia) has five leaflets and blue-black berries; it is mildly toxic and easily distinguished by leaf shape.

  Caution: Confirm three-leaflet grape leaves; avoid Virginia creeper's five-leaflet foliage.

• Autumn Olive (Elaeagnus umbellata)

  Where: Disturbed areas, field margins, and roadsides; invasive but prolific in Niagara.

  Small red berries with silvery speckles ripen now; tart and astringent fresh, better cooked into jam or syrup. High in lycopene.

  Look-alikes: Goji berry (Lycium barbarum) has similar berries but narrower leaves and thorny stems; both are edible.

  Caution: Harvest from clean areas away from roadsides to avoid exhaust residue.

• Staghorn Sumac (Rhus typhina)

  Where: Field edges, disturbed ground, and roadsides throughout the region.

  Harvest the fuzzy red berry clusters (drupes) before rain washes away the tart coating; soak in cold water to make 'sumac-ade' or dry for spice.

  Look-alikes: Poison sumac (Toxicodendron vernix) has white or cream berries and smooth stems; staghorn has velvety reddish stems and red berries—never confuse them.

  Caution: Poison sumac grows in wet areas; staghorn prefers dry ground. Learn the difference before harvesting.

• Wild Mushrooms: Chicken of the Woods (Laetiporus sulphureus)

  Where: Dead or dying hardwoods (oak, maple) in woodlots and park edges.

  Bright orange and yellow shelf fungus; firm, meaty texture when young. Slice, sauté, or roast; some people report mild digestive upset, so cook thoroughly and try a small amount first.

  Look-alikes: Jack O'Lantern mushroom (Omphalotus) glows faintly and grows in clusters from soil; Chicken grows on wood and does not glow.

  Caution: Cook thoroughly; raw or undercooked specimens may cause GI upset in sensitive individuals.

• Pawpaw (Asimina triloba)

  Where: Understory of mixed woodlots and ravines, especially near the Niagara Escarpment.

  Custard-like tropical fruit ripens to yellow-green; eat fresh by scooping flesh from the skin and spitting out large seeds. Flavor is banana-mango-melon.

  Look-alikes: No dangerous look-alikes; fruit is distinctive.

  Caution: Leaves and seeds contain acetogenins (mildly toxic); eat only the ripe fruit flesh.