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FORAGER | CHEF

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

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Rowan Berries

Rowanberry Liquor

foraged Rowanberry Schnapps in a glass

There’s not a lot of examples of delicious things to make with rowanberries on this site. I’ve tried to make a lot of different things from rowanberries (Sorbus americana) and most of those things were failures. The berries are incredibly tannic and bitter, with a strong flavor most people will find offensive. Schnapps (along with…

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Classic Rowanberry Jelly

Rowanberry jelly or mountain ash berry jelly

Rowanberries / mountain ash berries (Sorbus americana) are one of the more difficult fruits to work with I know of. At first I really, really wanted to find ways to use the fruits that made use of the entire fruit, and, yeah, it’s difficult. But, traditional rowan jelly is supposedly a good condiment for game,…

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Rowan Berry-Apple Jam

Rowan Berry-Apple Jam

The rowan berries will be ready soon. Last year I shared my favorite method for preserving them in syrup, which makes them taste a bit like cranberries, and curbs their bitterness so much you can eat them right from the jar, after a while. Sometimes I don’t want to wait. Also, gathering food for the…

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Rowanberries

Rowanberries or mountain ash berries

I love ingredients with a story. This past year, rowan berries gave me that, I mean it’s not every ingredient you read up on people say you can cast magic spells with, right?. If you dig around a little online, you’ll see glimpses of their history, especially in the old Celtic and Anglo Saxon traditions…

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2022 James Beard Nominee

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UPDATED OPTIONS FOR CA / EU / US the forager chefs book of flora by Chef Alan Bergo

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
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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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