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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Leafy Greens | Recipes

Purslane, Avocado, and Cucumber Salad

Purslane, avocado, and cucumber salad with cilantro recipe

It’s summer: high purslane season here, and that means I’m eating it every day, sometimes for two meals a day, mostly in cold salads like this one. I like purslane cooked, but most of the time in the summer when I eat it, I just want to wash it, chop it, and call it a…

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Fermented Grape Leaves

Fermented wild grape leaves recipe

Have you ever had commercially pickled grape leaves? If you haven’t, don’t bother, I’m pretty sure they’re the reason some people claim not to like grape leaves, or things made with them like dolmades. Like plenty of commercial pickled things, I usually find grape leaves from a store shelf overly acidic, like the processor is…

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Stuffed Grape Leaves with Wild Fruit and Nuts

Foraged grape leaves stuffed with wild blueberries pine nuts and wild rice flour

There’s dolmas, dolmades, dolmasi dolmathakia, dolmathes, sarma, sarmasi, and probably a few other names I haven’t seen them travel under. Whatever you call them, if you put some in front me I’m going in for more than my share, because I love a good stuffed grape leaf. They may be small nibbles, but they’re rich…

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Purslane and Sweet Corn Salad

Purslane and sweet corn salad recipe

Purslane and sweetcorn salad isn’t a traditional Mexican salad, but it might as well be. An homage to Mexico, and it’s love of quelites, a sort of catch-all term for edible wild plants, it’s a generous dose of the famous edible garden weed mixed with roasted sweet corn, charred tomatoes, and simple Mexican seasonings and…

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Lamb’s Quarters Salad

Foraged lambsquarters or wild spinach salad recipe

I’ve written about making salads from foraged greens before, but, more often than not, in the height of summer salad green season, I’m not making salads out of 15 different plants–it’s probably more like 3 or 4. Some of the plants will change here and there as the summer goes on, but one thing stays…

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Minestrella: Italian Stew of Many Greens

Ministrella Gallicano, an Italian soup of many wild greens and beans served with mignecci cakes

She is the Tuscan queen of weeds. Over the past year I’ve stumbled on a few recipes using wild plants that really inspired me. At the top of the list is la Minestrella, a sort of ultimate foraged greens stew found in Garfagnana (Tuscany) I stumbled on while doing armchair research on the Italian names…

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Hop Shoot Frittata

Hop shoot frittata recipe

A good hop shoot frittata is one of the first things I’ll make in spring when the hop shoots start to come up outside the house–a good indicator that I need to go check my wild patch and take a look at their progress. Hop shoots are good for all kinds of things, but the…

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Toasted Rice with Campion Greens

Toasted rice with campion or arroz con collejas recipe

Rice with campion greens or arroz con collejas as it’s known, is my take one of the most traditional dishes using campion in the Spain. It’s one of those cultural specialties that can be hard to pin down tp origin. If you look online using terms like arroz con collejas (collejas being the Spanish term…

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Meatball Stew with Pheasant Backs and Campion

Meatball Stew with Pheasant Backs and Campion recipe

Meatball stew with pheasant back mushrooms and campion is a dish I came up with after I’d been reading about campion, and how it, and it’s relatives (mostly Silene vulgaris and Silene inflata) are used widely in Mediterranean cooking. The recipe itself is a sort of hodge-podge of different ingredients you might see in European…

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Ramp Leaf-Goat Cheese Dumplings

Ramp Leaf Gnudi Dumplings

Where the hell did all this cream cheese come from?! Maybe someone forgot to check something off the list they ordered, maybe someone hit a wrong button, maybe the driver was new and he had no idea that the regular par was cut in half for the week–I’ve seen it all. After the person doing…

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Wild Herb Gnudi Dumplings

Gnudi dumplings made with foraged herbs recipe

A number of years ago I was contacted by a company in Australia to make a few recipes for an e-book on sustainable eating. The first thing I shared with them was this simple recipe for gnudi dumplings made from ramp leaves, which, as far as ethical eating goes, are basically the poster child for…

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Garlic Mustard Ricotta

Garlic mustard ricotta cheese recipe

Garlic mustard ricotta is a piece of nostalgia for me. Saying I don’t love garlic mustard (Alliaria petiolata) is an understatement—I eat the plant occasionally out of spite for its invasiveness. It’s that the recipe reminds me of when I was the chef of Lucias, and so ignorantly, naively hopeful for the future of me,…

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Nettle Pancakes with Goat Cheese and Wild Mushrooms

Stinging nettle pancakes recipe with pheasant back mushrooms and venison bacon

Wait, nettle what? Yep, stinging nettle pancakes. Savory pancakes were a vegetarian standby at a couple different restaurants I worked at, and Chef Russell Klein of James Beard nominated Meritage in St. Paul ran a version of them on their menu that often stayed most of the year, changing up the flavors as the seasons…

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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
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