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FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Baking

Erbazzone (Italian Wild Greens Pie)

Erbazzone, Italian Foraged Greens Pie

Erbazzone, also known as scarpazonne, a rustic pie (technically called a torta) of foraged greens from Emilia Romagna in Northern Italy, is one of the first things I’ll be making again this year.  This is a traditional, Italian preparation for greens with lots of modern and unique localized variations that may or may not share…

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Wild Rice Cornbread

Wild Rice Flour Cornbread cut with butter

A few years ago I set out on a mission to make wild rice cornbread to serve 200 people for the Wild Harvest Festival. I tested out a batch using the last of my wild rice flour that I’d bought from the White Earth Reservation, and it came out good, but I needed to test…

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Spicebush Gingerbread

forged spicebush gingerbread with toasted butternuts and black walnuts

 I asked people on Instagram what they’re favorite things to do with spicebush (Lindera bezoin) was, and I got a big range of answers. One thing that popped up more than others though, was gingerbread, and, I have to say it’s pretty fun.  I do think though, that the flavor of spicebush is much more…

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Maple-Acorn Torte

Slice of acorn Maple Cake on a plate

When I sat down to write the nut chapter on my book, I knew I had to do some fun things with acorns, and I really wanted to make a dessert to illustrate how acorn flour can be used as a substitute for chestnut flour. I don’t know how much precious acorn flour I used…

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Spicebush Cream Cheese Frosting

foraged Spicebush cream cheese frosting

I’ve been having a lot of fun working with a big bag of wild spicebush berries (the seeds of Lindera bezoin) that my friend Val sent me. Spicebush frosting is the first real winner. Granted, I don’t consume lots of frosting, or bake that often, but I suspect that knowing fat and dairy can absorb…

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Pollen and Honey Cookies

Pine pollen and honey cookies

Pine pollen and honey cookies are a love letter to the life of bees, and a little study in complimentary flavors you can use when cooking with pollen. Although bees (at least to my knowledge) don’t harvest pollen from pine trees or cattails, the flavors of pollen, and the inspiration you can use from this,…

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Pollen Bread

Pine pollen bread

My pollen bread is essentially pollen cornbread, with a few tweaks, and it’s a good introductory recipe to start out with if you have some pollen to use. Most of the time, when people talk about cooking with pollen, they might think of pollen pancakes, and they can be good, as well as your other…

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Candy Cap Tres-Leches Cake

Candy cap mushroom tres leches cake recipe

After Lucia’s closed, I didn’t feel like running another restaurant quite yet, so I negotiated a part time job consulting on the menu of a little French restaurant near Edina. I was slumming, but I just couldn’t bear tackling another large operation just yet. It wasn’t a good fit. I ended up turning what was…

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Alan Bergo
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
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