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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Wild Herbs and Spices

Mugolio: Pine Cone Syrup

Mugolio, a traditional pine cone syrup recipe

Mugolio, a dark, aromatic syrup imbued with the flavor of pine cones, is the poster child for the kind of crazy cool, Illuminati-esque foodstuff foragers have access to, all for the price of a hike, or even less, depending on how close you are to some pine trees. The syrup came on my radar when…

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Dried Ramp Ranch Dressing

No, I’m not better than making homemade ranch dressing with ramp leaves. Dried ramp leaves are one of the best wild ingredients to preserve for your pantry in the off season, and there’s probably not a better poster child for them than in some good ol’ramp leaf ranch.  Now, I’ve made ranch-type sauces out of…

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Eggplant Baked with Tomato and Wild Herbs

Eggplant with tomato, bergamot and dried ramp leaves

Early last fall I was planning a menu to be executed in someones home. It was going to start with a few appetizers, and the client wanted a selection of gluten free, vegetarian, as well as meat centered apps for guests to graze on before I served dinner. It was the very tail end of…

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Dried Black Trumpet-Ramp Butter

Dried black trumpet mushroom and ramp leaf butter recipe

I’ve never met a wild mushroom butter I didn’t like, and the few variations on the simple theme (especially the fresh porcini butter) are some of the most trusty and popular recipes on this website. For the most part, you can substitute different mushrooms in the basic recipe, but this one I developed especially to…

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Pickled Angelica

Pickled angelica stem recipe

Pickled, tender Angelica stems are a good introduction to working with the plant, and I’m surprised I didn’t try it sooner after all the years I’ve worked with it. Angelica (my local species should be A. atropurpurea) is fascinating, and delicious in the right place, but was frustrating as it doesn’t obey some of the…

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Angelica Blossoms (Zavirne)

Zavirne or edible Angelica blossoms

“These angelicas grow wild near abandoned ruins and damp places. In February the Salentines go feverishly in search of them. This is the moment when the incipient flower-heads are still enclosed in their sheaths right up against the greenish-purple stem. You cut these sheaths with a knife”. –Patience Grey, Honey From a Weed. I love…

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Pork Salo, with Ramp Leaf Rub

Salo with dried ramp leaf rub recipe

Salo is a great piece of pork charcuterie that I found out about from one of the members of Hank Shaws great Facebook Group Hunt Gather Cook when I asked for some ideas for interesting pork cuts to take out of 2 pandemic pigs I butchered. I love cultural specialties and the rabbit holes that…

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Dried Ramp Leaf Seasoning / Rub

Dried ramp leaf rub recipe

When I can see ramp leaves starting to turn yellow in sunny areas, I know it’s time to grab some leaves to dehydrate for cooking during the year as an all-purpose replacement to garlic and onion powder (both of which I find too strong for my liking anyway). Dried ramp leaves are more gently than…

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Classic Spruce Tip Syrup

Traditional spruce tip syrup recipe

I have to preface this by apologizing. I’m sorry for not getting this up sooner. I’ve been writing this website for years, and although I have a spruce tip syrup that tastes like spruce, it’s not the most powerful one you can make–it’s a hybrid, a shortcut. That older recipe of mine was back from…

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Spruce Tip Panna Cotta

Spruce tip panna cotta recipe with wild grape sauce and pistachios

Spruce tip panna cotta is a great alternative to make if you don’t have an ice cream maker for my signature spruce tip ice cream recipe. Panna cotta is great for a lot of reasons: it’s relatively cheap, easy enough for a blind-folded child to make, and refreshing for those warm summer or late spring…

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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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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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Artichokes with Ramp Leaf Butter

Steamed artichokes with ramp leaf butter recipe

Artichokes with melted ramp butter? No, no that won’t suck at all. I’ve been getting a good amount of questions about how to use ramp leaf butter after it’s made. To me, there’s so many options that the possibilities seem endless, but I get that it can help to have some very specific examples. One…

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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
If you’re in the Twin Cities the nocino I collab If you’re in the Twin Cities the nocino I collaborated on with @ida_graves_distillery for 2020 is on the shelves @surdyksliquor along with our spruce tip liquor. I’d give it a couple weeks before they sell out. 

Brock did a good job on this one: mellow flavor that almost reminds me of a tootsie roll, with spices and mellow tannins. 

#nocino #liquor #distillery #craftspirits #blackwalnuts #mnwinter
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