fiddleheads

This pickerel recipe from chef Tawnya Brant—the owner of Yawékon, a takeout restaurant that serves Haudenosaunee fusion cuisine to the large community of Six Nations in southwestern Ontario—riffs on one of her favourite drinks: strawberry and sumac juice.

Rhubarb, asparagus and garlic scapes kick off the season. Here's what to do with them.

This springtime delicacy—which tastes similar to asparagus—is only available for a short period of time.