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Crookston Times - Crookston, MN
Anyone who knows Eric knows that he writes about a little bit of everything, whether it's taking a trip down memory lane, or praising and/or criticizing something or someone.
Fun with Food
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About this blog
By Eric Bergeson
Since 1997, Eric has owned and operated Bergeson Nursery, rural Fertile, MN, a business his grandfather started in 1937. With the active participation of his parents, who owned the business for the previous twenty five years, and his younger brother ...
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Eric Bergeson's The Country Scribe
Since 1997, Eric has owned and operated Bergeson Nursery, rural Fertile, MN, a business his grandfather started in 1937. With the active participation of his parents, who owned the business for the previous twenty five years, and his younger brother Joe, who is now president of the company, the business has nearly tripled in size during Eric’s ownership tenure. The holder of a Master of Arts in History from the University of North Dakota, Eric has taught courses in history and political science at the University of Minnesota, Crookston. He is also an adjunct lecturer in history for Hamline University, St. Paul, MN. Eric’s hobbies include Minnesota Twins baseball, Bach organ music, bookstores, hiking, photography, singing old country music with his brother Joe, and watching the wildlife on the swamp in front of his house eight miles outside of Fertile, Minn.
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This has been a great fall for the garden. In addition, it has been fun learning about wild foods. I wrote a column on perslane, but there are others.

Saturday was sister Tracie's birthday. She loves wild food, so I picked and cleaned five baggies of lamb's quarters, a plant identified, along with perslane, as one of the two top green vegetables in the world for nutrition.

We have also been picking and enthusiastically eating the shaggy cap mushrooms around the yard. I have been figuring out how to freeze them. Sister tried the frozen ones and they work well. Shaggy caps have a light, very subtle mushroom flavor. When you get used to them, the traditional mushrooms from the store are second best, both in texture and taste. 

Now, I find out you can freeze tomatoes for use in cooking throughout the year. I am not a canner, but I love freezing things and throwing them into a stir fry throughout the winter. 

Brother Joe and wife Kae have been making their usual massive batches of salsa. Sister Tracie went to a class and learned how to make kimchi, a fermented Korean vegetable dish that lasts in the fridge for a year. She has given Lance and I two jars which we toss into various things. 

Meanwhile, for Tracie's birthday party, Lance made a traditional Phillipino desert called bibingka. The results are below. Lance said his late mother, who contributed his Phillipino half, would be very proud. Note the banana leaves. 

babingtka.jpg

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