Award-winning chef, author and forager Alan Bergo. Food is all around you.
Dried meat mixed with fruit and tallow is a food tradition so ancient it likely predates anything else I've shared on this site. Pemmican and it's cousin wasna may seem like a labor intensive trail snack, and they are. They're also useful teaching recipes, and portable, nutrient-dense foods. Smoky, earthy, salty, and slightly sweet, it's... Read More The post Homemade Pemmican / Wasna appeared…
If you could taste a summer meadow in bloom, it would taste like wild clover tea. One of my favorite foraged drinks to make in the summer, it's delicate, refreshing, and delicious hot or served over ice. The artistry here is understanding the different species of clover in your area and their individual flavors. Today... Read More The post Wild Clover Tea appeared first on Forager | Chef .
Possibly my all-time favorite garlic scape recipe, this simple salsa comes together lightning fast and can be canned for use throughout the year. With only a handful of ingredients you can tweak with what you have on hand, it's a great way to use up a tangle of scapes from the farmers market or the... Read More The post Fresh Tomatillo and Garlic Scape Salsa appeared first on Forager | Chef .
Sweet potato leaves are edible, and a delicious traditional food. While Americans know the sweet, starchy tubers, around the world both the tubers and tender green leaves are eaten where the plants are grown. Edible is an understatement too, considering how cheap and delicious these are. Today I'll walk you through processing them with a... Read More The post Sweet Potato Leaves appeared first on…
It's green black walnut season. I don't know how people figured out you could use unripe walnuts in cooking but I'm glad they did, and after you try making my fermented green walnut syrup I think you will be too, even if you don't like the taste of black walnuts cracked from the shell. Background... Read More The post Green Walnut Syrup (Molasses) appeared first on Forager | Chef .
An odd-looking vegetable still waiting for its day, kohlrabi is a living link to how humans have interacted with wild plants, nudging them over time to create something entirely new. The crisp, tender bulbs can be used in any recipe you could use a potato or cabbage in, as well as many recipes you couldn't.... Read More The post Kohlrabi appeared first on Forager | Chef .
Thin tender ribbons of kohlrabi make an elegant salad that's popular with many chefs I know, but is also very easy to make at home. With a mandoline slicer and a vegetable peeler you can transform these vegetables into a simple dish worthy of any restaurant menu in just a few minutes. Read on and... Read More The post Shaved Kohlrabi Salad with Herbs and Lemon appeared first on Forager | Chef .
Creeping bellflower is a common edible weed in yards and gardens, spreading aggressively through seeds and rhizomes. It's one of the most difficult invasive plants I know of to eradicate. The good news is that it's edible, tastes great, and since it's invasive you can eat as much as you like. In this post I'll... Read More The post Creeping Bellflower appeared first on Forager | Chef .
Serviceberries are one of the finest wild berries I know of, and one of the most underappreciated. It exists in a duality: the fruit isn't widely eaten today, but it is the most culturally significant fruit I've discussed on this site, with more common names than any other. Also known as the juneberry, shadbush, saskatoon,... Read More The post Juneberries / Serviceberries / Saskatoon appeared…
They come in a slew of brilliant colors and are crisp, tart and delicious. Begonias are my favorite edible flower, and the fact they're edible will be new to many. While most know they make a great annual flower, I plant begonias exclusively to eat. I've yet to find a variety I don't like, and... Read More The post Begonias: My Favorite Edible Flower appeared first on Forager | Chef .