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Wednesday, February 21st, 2024

Breaking News for

Sportsmen Since 1967

Wednesday, February 21st, 2024

Breaking News for

Sportsmen Since 1967

May 18, 2021

Alan Bergo_Taste of the Wild Contributing Chef

Chef Alan Bergo

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 […]

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Dried Ramp Seasoning Mix Sarah Kozlowski

Dried Wild Ramp Seasoning

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.

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Baked Freshwater Fish Taste Of The Wild Featured Recipe By Sarah And Jay Kozlowski

Easy Baked Freshwater Fish

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. 

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