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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Pickles, Preserves, Etc

Basic pickled ramp recipe

Wild Plum Preserves

Candied sweet and sour wild plums recipe

This is the greatest recipe for preserving wild plums I’ve ever had, and it should be–it’s taken me about 4 years to dial it in properly. For years I’ve been searching for a way to candy wild plums like this: soft, tart, yet sweet, with their flesh candied to the point of creamy, goodness. The…

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Nocino, The Black Walnut Liquor

Nocino or Black Walnut Liquor recipe (1)

Before I knew a mushroom to pick, before I had ever considered clipping a leafy green to cook from a field, I knew I could pick black walnuts and make nocino. I don’t remember at exactly what time I picked it up, but it was early in my career while I was working at the…

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Nannyberry-Maple Butter

Foraged nannyberry maple butter recipe

I finally remembered to get to the nannyberry patch this year, also known as a patch of landscaping around one of my favorite disc-golf parks. I’d tasted nannyberries before, and liked the sort of raisin-prune-meets-dark-banana flavor they have going on, but I’d never managed to get over and harvest them. I’m unsure of the exact…

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How to Freeze Wild Mushrooms

Sous vide, frozen wild chicken of the woods mushrooms

If you’re a mushroom hunter, even a beginner, you’re going to have excess shrooms, and that’s a good thing. But you’ll want, and need to have some solid methods for preserving them in your bag of tricks to make the most of your harvest. Drying and pickling are my favorite methods. But, if you’ve ever…

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Ischnoderma Kimchi

Ischnoderma resinosum or wild mushroom kimchee recipe

Ischnoderma resinosum is a great all-around mushroom, and I managed to snag a few at the end of the season before it got too cold. I’d made a note to ferment some up to see how I liked them. Sure, There’s plenty of mushrooms you could ferment like this, but some are better than others….

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Dryad Saddle Pickles with Jalapeno & Dill

PIckled dryad saddle mushrooms with jalapeno and dill

I have a few friends in particular that go out every year for morels and consistently can’t grab enough for a meal. But, one thing they can usually count on are a few dryad saddles / pheasant backs (Cerioporus squamosus). The flavor is strong, and some people don’t care for it, but, however you feel…

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Brine Fermented Ramps

Brine Fermented Ramp Bulbs

I’ve been getting a lot of questions this year about if you can ferment ramp bulbs, if leaves or bulbs are better, if brine is good, or pounding with salt, etc, etc. The answer to all of your burning questions about ramp fermentation is that yes, ramps make a wonderful ferment, and people have been…

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Wild Plum Jam

Wild Plum Jam Recipe

Here’s a solid recipe for working with wild plums (Prunus americanus). Wild plums are a lot different from plums you might see in a store, as they can be tannic, sour, and generally difficult to work with if you’re expecting your wild fruit to be sweet. A lot of times, people have the tendency to…

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Cactus Seed Flatbread

Barrel cactus seed flatbread

  Here’s a simple recipe for a flatbread made to compliment my desert stew that’s based around using barrel cactus fruit. Cactus seeds of a number of different cactus are edible, although, I can only speak to eating the seeds of saguaro and barrel cactus, so for this recipe, I’m specifically referring to barrel cactus,…

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Lotus Root Confit

Lotus root confit

From what I can tell, Americans don’t think of lotus root as something that grows in the U.S., or even as something to eat, but the lotus has always been here. They’re a little tricky to cook, but what I’ve learned is that they kind of like to be done either hot and fast (deep…

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Meat Garum

garum made from meat, noma guide to fermentation garum recipe,

Meat garum (just think soy sauce made from meat) was the first thing I planned to make after flipping through copy of the Noma Guide to Fermentation, by Rene Redzepi, a book I know plenty of my friends have been experimenting with. It is some seriously mind bending, technical restaurant ideas and experiments, and not for…

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Root Vegetable Sauerkraut, with Wild Caraway

Sauerkraut with fermented root vegetables with wild caraway: parsnip, celery root, carrots, turnips, rutabaga

Fresh sauerkraut is a world of difference from the mostly overcooked, mushy versions sold in jars at the store. Besides having a mild flavor (if you choose) the cabbage is still crisp, which gives you more freedom for cooking with it in the kitchen and having it keep it’s integrity. Cabbage is only one thing…

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Goat Milk Jam / Cajeta

goat milk jam or cajeta

If you’re in a kitchen, either in a restaurant or at home, you will, without a doubt, eventually peer into a cooler with a bunch of expired milk at some point in time. I used to have about 50 gallons a month to worry about, and when some would go past the date, be it…

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Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

Link in bio to see how to make your own. 

#candycaps #treslechescake #myteethfellout #wildmushrooms #wildfoodlove
ARISE #fungimancer #frostbite #morels #tisthes ARISE 

 #fungimancer 
#frostbite #morels #tistheseason #mushroomhunting #winter #offseasontraining
Big thanks🙏 to all of you who showed your suppo Big thanks🙏 to all of you who showed your support with the first line of spirits @ida_graves_distillery and I collaborated on. 

Brock did a great job wrangling the wild things, and we have plenty of fun ideas in store (think aging nocino in barrels, new flavor combos, etc). If you’re in the Twin Cities and still need some, the amaro is #soldout but @ombibulousmn has nocino, and should have the spruce  liquor (goes down like pine gin) soon. Thank you!

#distillery #foragedcocktails #nocino #craftspirits #drinkatree #mnspirits #smallbatch #godscountry
Let’s talk roadkill. Honestly, roadkill is too s Let’s talk roadkill. Honestly, roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

#budgetgourmet #gleaning #scavenging #meatismeat #roadkill #freefoods #finderskeepers #wastenotwantnot
Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
100% wild candy bars. I don’t usually make raw v 100% wild candy bars. I don’t usually make raw vegan snacks, but when I read about Euell Gibbon’s wild hackberry candy bars I had to try them. The  originals were just crushed hackberries and hickory nuts, but, I’ve read that Euell grew to dislike the crunch of hackberry seeds later in life. 

Here’s the thing though, if you sift the hackberry flour, you get a fun texture, with no worries about cracking a tooth. 

These are equal parts ground hackberries, dried wild blueberries, and hickory nuts, with a splash of maple syrup to bind.

The end product is a shelf stable, nutrient-packed bite filled with protein, carbohydrates, fats and natural sugars infinitely adaptable to your local landscape.

The texture is chewy and nougat-like, and now I’m curious to see how they’d perform baked in recipes that use frangipane or almond paste. 

#euellgibbons #energybars #hackberry #crushin #paleobreakfast #tradionalfood #wildfoodlove #rawfoods
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