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FORAGER | CHEF

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

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Highbush Cranberries

 

Highbush cranberries Viburnum trilobum

Vibrunum trilobum. The best way I've found to separate them from V. opulus that tastes terrible, is to taste them.

Highbush cranberries, or Viburnum trilobum and similar. Many people know highbush cranberries as a stinky, bitter berry, but that is a different species from the berries I cook with. If you're new to these berries, see my introductory post on highbush cranberries first.

Highbush Cranberry Vodka

Highbush cranberry vodka schnapps with sweetfern

Highbush cranberry vodka is a love letter to my foraging friends living and from Eastern Europe. In Russia (and likely other areas) Highbush cranberries are known as Kalinka, and, at least from my experience, if you ask someone from Eastern Europe the what the best thing to do with highbush cranberries are, they’re probably going…

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Highbush Cranberry Tkemali

Highbush Cranberry Tkemali

The cuisine of Georgia and the Caucasus offers a lot of inspiration for the adventurous cook and forager, and Tkemali sauce (Tee-guh-molly) is one of the crown jewels of their cuisine—a sort of ketchup like condiment rich with garlic, hot chilies and spices like fenugreek and coriander that would make a shoe taste good. It’s…

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Highbush Cranberry Hot Sauce

Highbush cranberry fermented hot sauce.

  Highbush cranberries are a great fruit: they’re easy to harvest, bountiful when you find a good patch, and reliable, as birds seem to leave them on the tree longer than others, at least from my experience. The fruit makes a great jelly, pates de fruits, traditional cranberry sauce, colored apple sauce–they’re a great addition…

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Highbush Cranberry-Ginger Jelly

Highbush cranberry ginger jelly recipe

The more I cook with Highbush cranberries The more I enjoy them, and one of the best things they can become is a brilliant red jelly.  Highbush cranberries are not the easiest thing to make into jelly, and I should know, I’ve been testing this recipe for a couple years now, and am only sharing…

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Highbush Cranberry Sauce

Highbush Cranberry Cranberry Sauce Recipe

If you’ve ever cooked with highbush cranberries, if you’re like me, the first thing you did was probably try to imitate cranberry sauce. This is my simple version.  The flavor of the two fruits is kind of similar, but highbush cranberries are juicy, juicy, and make a brilliant red liquid and coulis. Regular cranberries really…

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Fruit Scrap Vinegar

Foraged vinegars: wild plum, berry, and maple sap vinegars

If you harvest your own fruit–any kind of fruit–you know how many leftover skins, seeds, pits, cooked stuff, raw stuff, and all kinds of other things are leftover from processing. So much scrap, from so much good fruit. If you’re anything like me, you may have wondered if there’s anything you can do with it….

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Highbush Cranberries

Highbush Cranberries or viburnum trilobum

Highbush cranberries are the most disgusting, stinking, fetid-scented foraged fruit I’ve ever tried, or at least they were until I found out the truth about them, and the ignorant conspiracy hiding thier true flavor from the public. I mean seriously, what would you ever want to make with a fruit that tastes like the essence…

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Alan Bergo
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
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
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