Using Black Walnuts for Nut Milk with Award-Winning Chef Alan Bergo

Chef Alan Bergo, a James Beard Award–winning chef nationally known as the Forager Chef, is based in Minnesota and has appeared on Hulu’s Chefs vs. Wild and many other programs. He uses Hammons Black Walnuts in his own recipes. “I love using black walnuts on my menus as most people have heard of them, but may not have tried them, or even know they’re edible,” he says. “Greene County having more black walnut trees than anywhere else in the United States makes black walnuts a special seasonal ingredient inextricably connected to the food traditions of the Ozarks Region.” 

Bergo has experimented with cooking with black walnuts. His top tip is to swap black walnuts for regular walnuts or other nuts to add a deep, rich flavor to your favorite recipes. “Sweets like granola, bars, pies, cookies, breads and pastries are classic, but they’re also incredible in savory dishes,” Bergo says. “Try them in a pesto, mixed into a stuffing or just toasted and tossed in a salad. Their unmistakable flavor enhances anything they’re added to.”

One of Chef Bergo’s favorite recipes using Hammons Black Walnuts is homemade, dairy-free black walnut milk, which can be found on his website, along with many other recipes.