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FORAGER | CHEF

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

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Salad

Turkish Nettle Salad (Isirgan Salatasi)

Isirgan salatasi: Turkish raw nettle salad in a bowl

Stinging nettle salad sounds like something you’d feed to someone as a punishment. The reality is that it’s a common, traditional nettle recipe from Turkey called Isirgan Salatasi. Last year I shared my new favorite way to cook every forager’s favorite burning weed by steaming them. I don’t think this salad will takes its place,…

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Korean Acorn Jelly / Dotorimuk

Korean Acorn Jelly or Dotorimuk Recipe

Have you ever seen packages of acorn starch in your local Asian market and wondered what it’s used to make? Acorn starch is used to make dotorimuk (doh-tohree-mook) a sort of traditional Korean jelly, and, as far as I can tell, it’s probably the most widely consumed acorn recipe in the world.  Acorn starch vs…

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Raw Porcini Salad with Chickweed, Watercress and Parmesan

Raw porcini salad with chickweed, watercress and parmesan

I have a couple different ways I’ve shared to enjoy the freshest, most perfect porcini buttons I’ve found. This is one of the more simple ways you might enjoy them, but sometimes less is more. Raw porcini served with parmesan and fresh greens (typically arugula) is a classic Italian salad, and one everyone should try…

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Wild Greek Salad with Purslane and Stonecrop

Wild Greek salad recipe with purslane, stonecrop, bergamot flowers and grape tendrils

Midsummer means a lot of things, but heat and garden weeds are probably two that many of us are familiar with right now.  A few weeks ago, there was a dinner on the farm I was going to contribute a dish too, and, as my partner’s family is proud of their Greek heritage, I thought…

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Lamb’s Quarter Dip (Borani Esfenaj)

Borani esfenaj recipe with Lamb's Quarters, yogurt and spices

Here in the Midwest we just went through a brutal heatwave pushing triple digits, so cold food has been on regular rotation. This dip made from Lamb’s Quarters has been on repeat for a while.  Back in the Spring when I shared my now absolute favorite way to cook nettles, a commenter mentioned that the…

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Fiddlehead Salad

Fiddlehead salad recipe with olive oil lemon and herbs

This simple salad is my go-to recipe for eating ostrich fiddleheads. There’s all sorts of advice out there on how to cook them: blanch five minutes, blanch ten minutes, sauté afterward and cook them to death in oil, put them in lasagna and bake them to oblivion, then pull out long, soft and stringy noodles…

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Wild Greens with Walnut Sauce

Virginia bluebells or borage recipe with walnut sauce

As I was cooking with my Virginia Bluebells this year, I started looking around in my library for recipes specifically calling for borage greens, since Virginia Bluebells are in the Boraginaceae. Borage has been cooked in the Mediterranean for a very long time, but I also found different recipes from Eastern Europe like Georgia, as…

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Japanese-Style Violet Greens Salad (Gomae)

Japanese violet greens salad with hickory nuts

Violet flowers are pretty, but I enjoy violet greens much more than the flowers. Here and there you might see some people saying they put a few violet leaves in a salad, and that can be ok, but just ok. Violet greens, unless harvested very young, are often pretty tough, which is why most of…

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
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Alan Bergo
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
Bluebell season. Destined for a Ligurian ravioli Bluebell season. 

Destined for a Ligurian ravioli as a replacement for the traditional borage greens. 

#mertensiavirginica #virginiabluebells #spring #foraging
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