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

Foraging and Cooking Mushrooms, Wild and Obscure Food

Home
About
Mushrooms
Plants
Meat
Recipes
- Pickles, Preserves, Etc
- Fermentation
- Condiments
- Appetizers
- Soup
- Salad
- Side Dishes
- Entrees
- Baking
- Sweets
Video
Press
- Podcasts
Work
Search

Foraging Videos

Videos, mostly from my series with Chris Bohnhoff of Repast Studios.

Primary Sidebar

Categories

Categories

Instagram

foragerchef

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

Load More... Follow on Instagram

Footer

Privacy

Privacy Policy

Copyright © 2021 · Foodie Pro & The Genesis Framework