Chef Alan Bergo is a Midwestern native. After 10 years working under chefs from Italy, he was sous chef to Chef Lenny Russo at St. Paul, Minnesota’s 7-time James Beard nominee restaurant Heartland, executive chef of the Salt Cellar, and finally, chef at farm to table cornerstone Lucia’s in Minneapolis. He’s best known as a …
Volunteer honored by DNR.
Make sure that dock is legal.
When harvesting your ramps:
To begin, loosen the soil with your spoon, trying not to disturb any neighboring ramp roots. Use your knife to cut the stem. Cutting the leaves above the ground reduces soil disturbance and allows the plant to re-sprout. Though the bulbs are thick and delicious, it is recommended by several seasoned foragers that they are best left in the ground as harvesting them can be detrimental to the population; only 5-10% of large patches should be harvested sporadically. Replace any dug-up soil so the remaining plants aren’t susceptible to cold or bugs, etc.
For successful freshwater anglers, baked fish is a tasty option for transforming your catch that often gets overlooked, and if truth be told, it is seriously underrated. Whether you have a bag of panfish, or a few nice walleye fillets, we have a quick, delicious recipe for baking your catch, that you can add to your kitchen arsenal.
Aggressive smallies prevent writer from getting his bait in front of Traverse walleyes.
Whenever walleyes are shallow, swimming jigs can be effective.
Largemouth bass have always been a primary focus of anglers who fish Ossawinnamakee, and the lake holds enough quality smallmouth bass to give them a fair look as well.
For the opener, a plethora of baits worked, from the subtle jig and minnow to the aggressive Rippin Rap.
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