Award-winning chef, author and forager Alan Bergo. Food is all around you.
My first book is now available to order. The first in a three-part series, Flora is the vegetable portion of my life, covering wild plants, herbs, spices, garden vegetables, nuts and starches. It will be followed in time by Fungi (mushrooms) and Fauna (meat). Is the book only for North American Plants? No. I wrote…
Milkweed flower buds were one of the first wild foods I harvested, and steaming them has become one of my favorite milkweed recipes. But, before you go out and gather a bunch, there’s a few things to know to make sure you have the best experience. If you’re new to eating this plant, it’s important to…
Lampascioni (edible hyacinth bulbs) are a traditional Southern Italian delicacy, specifically in Puglia and the Salentine peninsula where they’re gathered in the spring or winter before the plants produce their purple flowers. Today I’ll go over their traditional uses, and what I’ve learned about them over the past few years. A few years ago I…
A tender cake of foraged greens mixed with spices you can serve as a side dish or as part of a larger meal, this wild spinach cake is a fun lambs quarters recipe that you can adapt to a lot of different leafy greens you might have. The cake is also a good example of…
Black locust is a fascinating tree. Today I’ll share a quick description of black locust trees in general, some pros and cons to consider of their spreading, as well as how I harvest and cook with their delicious white flower clusters that are, without a doubt, the best edible flower I’ve ever had. Identification Black…
Bright green, creamy and bright, spruce key lime pie is one of the most enjoyable spruce tip recipes I’ve made. I love spruce tips, but cooking with them is kind of a misnomer. Besides making syrup (which is great) I don’t really cook them much. Just like paw paws, spruce tips keep their flavor and…
