An illustrated guide to planting over thirty fruits using natural methods; with gardening basics; and pruning, pest control, and harvesting tips for each fruit.

“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

Cassie’s father and grandfather don’t get along, but despite their differences, Cassie is resolved to bring her family back together, no matter what it takes Cassie Bell’s father and grandfather had a falling-out years ago, so Cassie has never had the chance to meet her grandfather. But when her dad gets a call saying that Grandpa Ruben is in the hospital, the family heads off to Kentucky to make sure he’s all right. Grandpa Ruben is nothing like what Cassie expected. From the way her dad talks about him, she pictured a mean old man, but it turns out that her grandfather is lively, goofy, and loving. Still, Cassie’s dad and Grandpa Ruben can barely be in the same room with each other. A plan slowly starts to form in Cassie’s mind: What if she could find a way to get them back together again? Cassie doesn’t know why her dad and grandpa don’t speak anymore, but she’s determined to find out. If only they weren’t so stubborn! She wants to have her grandfather in her life, and she’s going to solve this problem whether these two like it or not!

This book is filled with stories that will cause boys and young people to think about the heavenly meaning found in earthly stories. This book, like all John Todd's works, will both entertain and inform. Todd loved children and he sought always to speak their language without being silly and childish. He always had eternity in view and desired that all who read his books would be brought into a saving relationship with Jesus Christ.