Knotweed Fruit Leather

japanese knotweed and apple leather

Here’s a fun twist on classic fruit leather using a basic puree of knotweed I mentioned here. It has a nice, slightly tight apple flavor. Lately my pastry chef has been cutting these into strips, tying them in knots, and serving them on the complimentary petit fours plate we serve at The Salt Cellar to… 

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Giant knotweed

Japanese Knotweed

Knotweed. This stuff is chic in foraging communities, but I didn’t find out about it through a wild food book or online group. I read about it in one of my favorite cookbooks: Provence Harvest by Jacques Chibois. Chibois’s restaurant, La Bastide St. Antoine has a garden where Chibois is said to have hundreds of… 

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Edible Hop Shoots

Hop Shoots

Hop shoots. No, it’s not a new trendy beer. Hop shoots, are, like you might expect, the young, tender shoots of hop vines. I was first introduced to these when the University of Minnesota dropped some off for us at Heartland. They’re small, but have a great flavor, as well as an interesting look. They’re… 

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morel grilled cheese with ramp leaf aioli

Morels And Brick Cheese On Rye, With Ramp Leaf Aioli

A grilled cheese sandwich with morels? You betcha. I was born in Sturgeon Bay Wisconsin-there’s cheese in my blood, or arteries, as the case may be. My great aunt and uncle have lived in Ellworth for as long as I can remember, it’s a town famous for one thing: the creamery, and the cheese curds… 

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young edible dandelion

Eating The Whole Dandelion

Once in a while I learn something new about a vegetable that changes how I think about cooking it. One of my favorite memories is about cooking the spinach I get from my friend, a 70 year old gardener from Oregon named George. George always sends the most beautiful, pristine greens and vegetables, air freighted… 

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Rhubarb-hazelnut cake with spruce tip ice cream

Rhubarb-Hazelnut Cake, With Spruce Tip Ice Cream

Cooking is more than a job to me, it’s a way of life. When I’m sad, I cook. When I’m bored, I cook. This little cake came from an evening where I cooked because I was really happy. I was cooking for a date, with the most talented and beautiful woman I’d ever met. I… 

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Bison Tenderloin with wintercress buds and anchovy sauce

Bison Tenderloin with Wintercress Buds and Anchovy-Ramp Sauce

There are some recipes that make an impression, and really stick with you. This is based on one of those. About 6 years ago I was working at the now closed Il Vesco Vino in St. Paul. It was an Italian joint, with plenty of pasta and everything you’d expect. One of the first dishes… 

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