Forager | Chef

If you could taste a summer meadow in bloom, it would taste like wild clover tea. One of my favorite foraged drinks to make in the summer, it's delicate, refreshing, and delicious hot or served over ice. The artistry here is understanding the different species of clover in your area and their individual flavors. Today...

Possibly my all-time favorite garlic scape recipe, this simple salsa comes together lightning fast and can be canned for use throughout the year. With only a handful of ingredients you can tweak with what you have on hand, it's a great way to use up a tangle of scapes from the farmers market or the...

Sweet potato leaves are edible, and a delicious traditional food. While Americans know the sweet, starchy tubers, around the world both the tubers and tender green leaves are eaten where the plants are grown. Edible is an understatement too, considering how cheap and delicious these are. Today I'll walk you through processing them with a...

It's green black walnut season. I don't know how people figured out you could use unripe walnuts in cooking but I'm glad they did, and after you try making my fermented green walnut syrup I think you will be too, even if you don't like the taste of black walnuts cracked from the shell. Background...