Forager | Chef

Serviceberries are one of the finest wild berries I know of, and one of the most underappreciated. It exists in a duality: the fruit isn't widely eaten today, but it is the most culturally significant fruit I've discussed on this site, with more common names than any other. Also known as the juneberry, shadbush, saskatoon,...

They come in a slew of brilliant colors and are crisp, tart and delicious. Begonias are my favorite edible flower, and the fact they're edible will be new to many. While most know they make a great annual flower, I plant begonias exclusively to eat. I've yet to find a variety I don't like, and...

A delicious berry, with a unique, oblong form, honeyberries are like kidney bean-shaped blueberries that grow from a small shrub. Long known as an edible in Japan and Russia, they're relatively unknown in most of North America but have been gaining popularity in the homesteading and food forest crowd for years now. If you've had...

Beef tagliata is a catch-all term that just means sliced steak in Italian. It's a good, quick recipe when fresh salad greens are available. The first one I was shown was served with boxed arugula, but it's much better made with fresh greens from the wild places around a yard or garden. Today I'll walk...

Nothing says spring like the aroma of lilacs, and infusing them into lemonade is pretty popular among foragers I know. I'd worked on a few different versions over the years but was never really satisfied with how they came out. They were good, but not quite good enough. This year I tried a few different...