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

Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

  • Home
  • About
  • Mushrooms
    • Mushroom Species Archive
    • Posts by Species
      • Other
        • Lobster Mushrooms
        • 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
        • Red Cinnabar
        • Yellowfeet
      • Gilled
        • Matsutake
        • Russula / Lactarius
          • Candy Caps
          • Saffron Milkcap
          • Indigo Milkcap
        • Fairy Rings
      • Boletes
        • Porcini
        • Leccinum
        • Slippery Jacks
    • Recipes
      • Fresh
      • Dried
      • Preserves
    • The Basics
  • Plants
    • Plant Archive
    • Leafy Green Recipes
      • Leafy Green Plant Varieties
    • Wild Fruit
      • Wild Plums
      • Highbush Cranberry
      • Wild Grapes
      • Rowanberries
      • Wild Cherries
      • Aronia
      • Elderberry
      • Nannyberry
      • Wild Blueberries
    • Wild Herbs and Spices
    • From The Garden
    • Nuts, Roots, Tubers and Grains
    • Stalks and Shoots
  • Meat
    • Four-Legged
    • Poultry
    • Fish/Seafood
    • Offal
    • Charcuterie
  • Recipes
    • Pickles, Preserves, Etc
    • Fermentation
    • Condiments
    • Appetizers
    • Soup
    • Salad
    • Side Dishes
    • Entrees
    • Baking
    • Sweets
  • Video
    • The Wild Harvest
    • Foraging Videos
    • Lamb and Goat Series
    • YouTube Tutorials
  • Press
    • Podcasts
  • Work
    • Public Speaking
    • Charity and Private Dinners
    • Forays / Classes / Demos

Salad

Spring Vegetables With Spruce Tips and Lemon Agrumato

Out of all the dishes I created for Slow Food MN’s “Where the Wild Things Are” farm dinner, this was probably the crowd favorite. The evolution of it was a little interesting. The hosts of the event looked at my original menu and suggested we add a vegetable side of some kind to appease vegetarians…

Read More

Heirloom Tomato Salad with Pickled Chanterelles and Ramp Leaf Oil

Heirloom tomato salad with ramp oil and pickled chanterelles

I never thought something as simple as making a salad could remind me of why I cook in the first place. I cook for a living, but before I made money doing it, I just lived to cook. Making things in the kitchen was my creative outlet, and made people around me happy. Ever since…

Read More

Fried Oyster Mushroom Croutons

Oyster mushroom croutons

If the restaurant were to fail, finding a way to mass produce these would make me rich I tell you. They’re not so much a crouton as they are crispy, deep fried mushrooms, but calling them deep fried mushrooms would insinuate that they’re served hot, which they aren’t. Personally, the word “deep fried mushroom” conjures…

Read More

Fiddlehead Salad With Spruce Tips, Peppermint, And Pecorino

Fiddlehead-Fava Bean Salad With Pecorino, Peppermint and Spruce

Here’s what I made with the last of my fiddleheads this year, it’s a great little spring salad. The origins are Italian. In the Spring, it’s an Italian tradition to have fresh fava beans with hunks of pecorino cheese, a great example of less is more-just beans and cheese, that’s it. A colleague of mine,…

Read More

Wild Greens That Survived Winter, With Celeriac And Cheese

celery root salad with chickweed and watercress

Like most people, I think of seasons as static: Winter turns to Spring, to Summer, to Fall, and then repeats. It really isn’t true though, the change of seasons is gradual, and the transition between them blurry. At the restaurant, the first day we saw snow melt a server pulled me aside and asked me:…

Read More

Roasted Beet Salad With Fennel And Anise Hyssop

  People know I like to cook with foods that are off the beaten path. A couple weeks ago my coworker pulled a bunch of anise hyssop out of his garden and brought it into work. “Can you use this Al?”. I told him it depended on what it was. He came back with a…

Read More

Purslane Panzanella Salad

recipe for purslane panzanella with golden cucumbers and heirloom tomatoes

  I don’t really go out of my way to eat tons of “salads”. Don’t get me wrong, they’re great and all, and I will make one from time to time. Its just that working in a restaurant 60+ hours a week can have a part to play in how quickly you can get to…

Read More

  • « Go to Previous Page
  • Go to page 1
  • Go to page 2
  • Go to page 3

Primary Sidebar

Categories

Instagram

foragerchef

Let’s talk roadkill. Honestly, the roadkill is t Let’s talk roadkill. Honestly, the 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
Hackberry milk spoonbread with black walnuts and c Hackberry milk spoonbread with black walnuts and chokecherry gastrique is one of the dishes @credononfiction and I filmed for @headspace. 

I cook hackberry milk with cornmeal and maple syrup, whip some egg whites and fold them in, then bake. Eats a bit like crust-less pumpkin pie, if pumpkin pie came from a tree. 

#hackberry #souffle #wildfoodlove #chokecherry #blackwalnuts #brunching
Hackberry milk is a sort of rustic nut milk made f Hackberry milk is a sort of rustic nut milk made from ground hackberries and water. I grind the berries to a meal, then simmer with 3x their volume of water, strain through a chinois (without pressing) season with maple and a pinch of cinnamon. Tastes like pumpkin pie in a glass, also a decent cooking medium. 

#hackberries #nutmilk #foraging #wildfoodlove #celtisoccidentalis
Are hackberries a fruit? A nut? They're a bit of b Are hackberries a fruit? A nut? They're a bit of both. They also contain protein, fat, and carbs, and the oldest evidence of humans enjoying them goes back 500,000 years. Right now is the best time to harvest them in the Midwest as the leaves have fallen. The full break down and introduction to them is in my bio. 
#hackberry #celtisoccidentalis #winterforaging #wildfoodlove #traditionalfoods #manbird
Load More... Follow on Instagram

Footer

Privacy

  • Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework