Juglans nigra. Beautiful tree producing nuts with a stronger flavour than that of English Walnuts. Sap can be boiled to make walnut syrup, which tastes very similar to maple syrup but with notes of caramel and butterscotch.
Be mindful of the juglones in the in the roots/nut husks, they are toxic to many other species. They require a buffer of about 50'/30m from the edge of the trees canopy for juglone-sensitive plants. This article from PennState Extension has a helpful list of plants that tolerate juglones.
Canadian Hardiness Zone: 4
Recommended Use: nuts used for fresh eating, cooking or baking, or syrup enjoyed as you would maple syrup.
Ripens: October for nuts, March for sap
Height not including roots: 25cm+ one year seedling