A lot of people think that foragers eat fresh vegetables all through the year, however, Daniel says that's not necessarily the case. Springtime provides a short window to harvest vegetables and greens before they become too bitter, fibrous and unpalatable. It's early in the spring that these shoots are at their best from a taste perspective. Daniel says plants like ostrich ferns, fiddleheads, wild onions, wild leaks, wild mustard and more are all delicious and can be harvested during the short spring window. Garlic mustard happens to be an invasive species, but a fantastic and delicious green. Because of its invasive tendencies, Daniel says foragers can take as much off the landscape as they want without worrying about depleting the resource. Wild asparagus is another great vegetable to forage for. The young shoots look just like the asparagus you'd find at the grocery store. Identification is key as Daniel notes that wild asparagus can be hard to recognize once it starts to grow out. Dandelions are a widely known and easily identifiable edible species. Daniel says foragers want to harvest the greens early in the year and can even scoop the unopened flower buds out of the center of the leaves and saute or deep fry them for a tasty treat. While the leaves, flowers and even roots are edible, Daniel says to toss the stems. Another edible species worth foraging for are stinging nettles. They can be abrasive to the skin as their name suggests, however, once gathered and blanched in boiling water the "needles" are removed and you are left with an easy to handle, great tasting, spinach-like green. Stinging nettles are valuable for many reasons, Daniel says. They are high in fiber and chlorophyll, the leaves have a lot of nutrients and the rhizome has a medicinal compound to it. Watercress is an edible water plant that Daniel says he likes to look for in springs. It's rich in flavor and great for your immune system, but it's something that foragers have to be careful where they source it from. Because of its close relationship to water, it's important to be sure that it's growing in a very clean environment before eating it.
Daniel also talks about his experience visiting a brook trout fish hatchery and being a part of releasing some of those fish into a body of water. He also explains why it's beneficial for people to know where good quality fresh water springs are located and how to tell fresh water springs apart from seeps or run-off. Plus, he'll highlight his Georgia hog hunt and dispel the myth that bacon can't be made from wild hogs.