• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FORAGER | CHEF

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

  • Home
  • About
  • Wild Mushrooms
    • Mushroom Archive
    • Posts by Species
      • Other Mushrooms
        • Lobster Mushrooms
        • Huitlacoche
        • Shrimp of the Woods
        • Truffles
        • Morels
        • Shaggy Mane
        • Hericium
        • Puffball
      • Polypores
        • Hen of the Woods
        • Dryad Saddle
        • Chicken of The Woods
        • Cauliflowers
        • Ischnoderma
        • Beefsteak
      • Chanterelles
        • Black Trumpet
        • Hedgehogs
        • Yellowfeet
      • Gilled
        • Matsutake
        • Honey Mushrooms
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Ramps and Onions
    • Wild Herbs and Spices
      • Spruce and Conifers
      • Pollen
      • Prickly Ash
      • Bergamot / Wild Oregano
      • Spicebush
      • Golpar / Cow Parsnip
      • Wild Carraway
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Nannyberry
      • Wild Blueberries
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged Animals
      • Venison
      • Small Game
    • Poultry
    • Fish/Seafood
    • Offal and Organ Meat Recipes
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • Field, Forest Feast (The Wild Harvest)
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts / Interviews
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Salad

The Black Locust Flower Salad

Black Locust Flower Salad (7)

A salad of cooked black locust flowers inspired by Sam Thayer is one of the most interesting dishes I’ve ever eaten, and something that changed the way I think about what constitutes a vegetable.  It’s no secret that I love edible flowers-I submitted over sixty different images of different flowers you can eat for a…

Read More

Swamp Saxifrage Shoots

Swamp saxifrage shoots (Saxifraga pensylvanica)

Swamp saxifrage (Saxifraga pensylvanica) is a little-known edible spring plant that doesn’t get a lot of attention in foraging literature. I own a lot of foraging references, but the only one I have that describes the plant comes from Sam Thayer.  Saxifrage is something to look for in early spring around April or early May,…

Read More

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,…

Read More

Korean Acorn Jelly with Chrysanthemum Leaf Salad (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…

Read More

Raw Porcini Salad with Chickweed and Watercress

Raw porcini salad with chickweed, watercress and parmesan

Raw porcini mushrooms served with parmesan and fresh greens (typically arugula) is a classic Italian salad, and one everyone should try when the special moment comes that fresh, perfect porcini are on hand. It’s also really quick to make, so you can run into the kitchen right after a hunt and whip it together for…

Read More

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…

Read More

Wild Spinach 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…

Read More

Simple Fiddlehead Fern Salad with Mint

Fiddlehead salad recipe with olive oil lemon and herbs

This simple salad is a go-to fiddlehead recipe for me. There’s all sorts of advice out there on how to cook fiddles: 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 as…

Read More

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 6
  • Go to Next Page »

Primary Sidebar

James Beard Award Winner

beard award

Subscribe (It’s free)

Forager Chef

Forager Chef

Footer

Instagram

foragerchef

FORAGER | CHEF®
🍄🌱🍖
Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
streaming on @tastemade

Alan Bergo
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
Great, long day of filming in near the south shore Great, long day of filming in near the south shore of Lake Superior yesterday. 

Blueberries were sparse, and some kind of blight seems to be affecting the serviceberries. Chanterelles weren’t as good as 2020, but they were there. 

Quick dip in the Lake Superior after we broke set was a bonus. 

W/ @barebonesliving  @misterberndt @jesseroesler

#barebonesliving #foraging #lakesuperiorrocks #serviceberries #chanterelles #bts
Green ramp seed make a great lactoferment. Just pu Green ramp seed make a great lactoferment. Just put the green seeds in brine in a jar, leave for 2 weeks. 

After they’re sour they can be water bath processed, although I’ve stored them at room temp without an issue too. 

Finished product is great minced or puréed into places where you’d like garlic, capers, or both. 

Makes a great tzatziki with a little crumbled, dried bee balm. 

#tzatziki #ramps #rampseeds #foraging #fermentation
Load More... Follow on Instagram

Privacy

  • Privacy Policy

Affiliate Disclosure

 I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases help keep this website free and help with the many costs involved with this site as it has continued to grow over the years. 

Copyright © 2022 ·