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Year of Plenty Kitchen: Traditional Foodways
United States
เข้าร่วมเมื่อ 13 เม.ย. 2024
Helping you become more resilient through food! Learn the skills to make every year a year of plenty. Come gather around our table to watch helpful videos and listen to engaging podcast conversations about wild foods, foraging, homesteading, and nutrition.
Rose Hip Foraging! And Ways To Use Them
VLOG Fall 2024 | Come forage wild rose hips with us! These tasty wild fruits are nature's most abundant source of Vitamin C. They are a traditional food throughout the world and native to North America. In this VLOG we will show you how to identify wild rose, how to harvest rose hips, and ways to use them for food. Rose hips best harvested in the winter months.
#foraging #foragedfood #forager
#foraging #foragedfood #forager
มุมมอง: 27
วีดีโอ
How to Make Nutrient Dense Tallow Butter
มุมมอง 39314 ชั่วโมงที่ผ่านมา
Whip up some tallow butter! Whether you're a carnivore or just looking to add more traditional animal fats into your diet, this is one of the best ways to eat more tallow. Tallow has lots of stearic acid, a type of saturated fat that has a lot of studies to back up it's health benefits. We recommend getting tallow from grass-fed, grass-finished cattle. #tallow #homesteadcooking #homesteadkitchen
Black Mountain Morels, Aging Elk Meat & Foraging Season Recap [podcast]
มุมมอง 16414 วันที่ผ่านมา
In this episode of the Year of Plenty Podcast, Chef Will Morton and Spencer Freehling join Poldi Wieland for a Foodies Roundtable that’s all about celebrating the outdoors through food. Chef Will is a professional chef with a specialty in wild game and fermentation, while Spencer is a professional photographer and videographer in the hunting and fishing industry. Both are passionate foragers, o...
The Ultimate Chokecherry Foraging Guide
มุมมอง 39628 วันที่ผ่านมา
VLOG Fall 2024 | Discover the world of chokecherries, one of the most abundant and versatile wild foods for foragers across the U.S. In this video, we show you how to identify chokecherries, explore the habitats where they thrive, and reveal what makes them such a unique wild edible. Learn which parts of the chokecherry shrub are safe to eat and how to process and store your harvest effectively...
Foraging For Crabapples & Feral Apples Made Easy [podcast]
มุมมอง 54หลายเดือนก่อน
In this episode of the Year of Plenty Podcast, we explore the world of wild apple foraging, with a focus on crabapples and feral apples found across the U.S. This masterclass is packed with practical tips for identifying, harvesting, and using wild apples. We dive into their fascinating history, genetic diversity, and how to make the most of these unique fruits in your kitchen. #crabapple #fora...
Boost Squash Harvest: Hand Pollinate Squash for Healthy Fruit
มุมมอง 138หลายเดือนก่อน
VLOG Fall 2024 | Struggling with poor squash growth or blossom end rot? In this video, we dive into hand pollination as a practical solution for healthier squash fruit and higher yields. Learn how to hand pollinate squash flowers step-by-step and hear our best tips for fixing blossom end rot. At the end, we share an update on our apartment garden progress for those following along with our jour...
Forager's Candy! This Mini Huckleberry is a Treat
มุมมอง 185หลายเดือนก่อน
VLOG Fall 2024 | Join us as we hunt for Grouse Whortleberry (Vaccinium scoparium), the candy of the wild, in the Mountain West. Learn how to identify, harvest, and use this tasty huckleberry in your kitchen. Discover the best times and places to find these berries and enjoy tips for turning them into delicious treats. Don't miss out on one of the tastiest berries to forage in early fall. #forag...
Support Squash on Trellis: Easy Hammock Trick to Avoid Damage
มุมมอง 69หลายเดือนก่อน
Support Squash on Trellis: Easy Hammock Trick to Avoid Damage
Tallow and Lard Explained: Traditional Animal Fat For Cooking [podcast]
มุมมอง 1.3Kหลายเดือนก่อน
Tallow and Lard Explained: Traditional Animal Fat For Cooking [podcast]
Is Fireweed Tea the Next Big Thing? Let’s Find Out!
มุมมอง 215หลายเดือนก่อน
Is Fireweed Tea the Next Big Thing? Let’s Find Out!
Wild Food Cooking & Seasonal Eating - Danielle Prewett [podcast]
มุมมอง 362 หลายเดือนก่อน
Wild Food Cooking & Seasonal Eating - Danielle Prewett [podcast]
Foraging Serviceberries: The Berry Everyone’s Missing
มุมมอง 4172 หลายเดือนก่อน
Foraging Serviceberries: The Berry Everyone’s Missing
Regenerative Farming: Healing Land & Food Systems with Bison [podcast]
มุมมอง 3402 หลายเดือนก่อน
Regenerative Farming: Healing Land & Food Systems with Bison [podcast]
Tending A Wild Garden: More Edible Plants In Your Foraging Spots
มุมมอง 7682 หลายเดือนก่อน
Tending A Wild Garden: More Edible Plants In Your Foraging Spots
Can We Turn Panfish Into Jalapeno Poppers?
มุมมอง 1.6K3 หลายเดือนก่อน
Can We Turn Panfish Into Jalapeno Poppers?
Late Season Mushroom Foraging: Porcini, Matsutake & Chanterelles [podcast]
มุมมอง 513 หลายเดือนก่อน
Late Season Mushroom Foraging: Porcini, Matsutake & Chanterelles [podcast]
Is this Viral Dandelion Root French Fry Recipe Any Good?
มุมมอง 1.1K3 หลายเดือนก่อน
Is this Viral Dandelion Root French Fry Recipe Any Good?
Organic Fertilizer Tips for Growbag Gardening: Apartment Homestead Update!
มุมมอง 1103 หลายเดือนก่อน
Organic Fertilizer Tips for Growbag Gardening: Apartment Homestead Update!
Nutrition Advice For Multi-Day Backcountry Trips [podcast]
มุมมอง 343 หลายเดือนก่อน
Nutrition Advice For Multi-Day Backcountry Trips [podcast]
Finding and Hunting Elk with Ken Thrall from Kifaru [podcast]
มุมมอง 563 หลายเดือนก่อน
Finding and Hunting Elk with Ken Thrall from Kifaru [podcast]
Foraging for Bee Balm and Balsam Root + Wild Food Dinner
มุมมอง 694 หลายเดือนก่อน
Foraging for Bee Balm and Balsam Root Wild Food Dinner
Wild Food Passions and Traditions with Randy Newberg
มุมมอง 604 หลายเดือนก่อน
Wild Food Passions and Traditions with Randy Newberg
Epic Squash Trellis Hack, Maximize Garden Space!
มุมมอง 7444 หลายเดือนก่อน
Epic Squash Trellis Hack, Maximize Garden Space!
Ryan Holm on Hunting, Health, and Outdoor Gear [podcast]
มุมมอง 514 หลายเดือนก่อน
Ryan Holm on Hunting, Health, and Outdoor Gear [podcast]
Summer Salsify Foraging: Pickling Flower Stalks
มุมมอง 2595 หลายเดือนก่อน
Summer Salsify Foraging: Pickling Flower Stalks
The Hunt for Oyster Mushrooms, A Forager's Guide [podcast]
มุมมอง 695 หลายเดือนก่อน
The Hunt for Oyster Mushrooms, A Forager's Guide [podcast]
It’s so much fun to have the kids bite into a pre frost persimmon.
I bet! do you get lots of them?
@@yearofplentyvideo yea common as cuss words here.
@@mikemason4758 i heard they produce fruits very consistently
@@yearofplentyvideo even when they are under two feet tall.
What spice mix would you use with this tallow butter?
@@yearofplentyvideo I’m a big fan of spicy personally. If any heat is to be applied I might do cracked black peppercorn. And the temptation to try garlic would be to great not to dive into. Prolly try cumin sage chipotle and turmeric as well.
@ those all sound amazing! the chipotle tumeric especially.
@ i want to grow lovage and dehydrate a bunch. i bet that would be a good one for this too!
I’ll prolly never take a liking to white tail deer tallow. I wonder how it compares to elk, bear or bison. Deer tallow is supposed to make high quality soap, better than any other.
@@mikemason4758 I really liked it when I made it in the past. The only time I was turned off my deer fat was from mule deer that were eating lots of sage brush. Bear is supposed to be the best for cooking!
Did these guys get to hard after a while or did just have it sitting in your mouth get it soft enough to chew again?
Good question! They are hard when you finish the process. Like a hard candy with some crunch. But it softens up quickly.
@@yearofplentyvideo Cool, thanks.
@ you betcha! let us know how it turns out if you try it
Have you tried making calcium acetate at home yet? Save your eggshells, dry them out in an oven on a low temp, grind them down as fine as you can. I finish mine with pestle and mortar, food processor works okay, that’s what I lead with. Slowly add it to vinegar, I just use white distilled vinegar. Carful as the chemical reaction rapid and obvious. Fill a jar about 1/3 with the vinegar and slowly added the ground shells, if you stop getting a chemical reaction add more vinegar. When you’re happy with the quantity of material be sure you have a free air exchange filter (FAE) on your lid. Let this sit for eight to ten days. Filter the fluid and use one tablespoon per gallon as a foliage spray. I did this this past season in combination with biochar (first year 3rd year is a big boost I hear) and compost tea ( Epsom salt black strap molasses kelp concentrate, and even prenatal vitamins, and worm casting. Also my own compost in a pantyhose for the tea. Bubble for 3days. Spray leaves or water direct, which was my method also use to charge biochar) not gonna lie I was super impressed with the results.
we used egg shells from when we had quails one season but never like this. Will have to try your method. I saved it. Thanks for sharing it here with everyone
@ it’s more bioavailable to your plants this way.
Wazzup
🥑🥑🥑
I like big berries and I cannot lie, those bushes can’t deny, when a Lindey walks in with an itty bitty cherry and a bucket in your face you get yumm! I absolutely love chokecherry wine and fruit leather! Chokecherry pie also holds a very very special place in my heart but my recipe isn’t that great, anyone have one they can share?
Hahahah nice rhymes🤣 and yes they make the best wine
What other foraging tips do you have?
Gotta love some tree grafting.
awesome technique and wild that people thought of it.
Great video! Do we have them in Germany as well?
thanks bro! yes supposedly there is a variety in Europe too
I just recently discovered the podcast, and I'm really enjoying working my way through the backlog of episodes! This episode was perfect as I'm currently in my own annual apple obsession. You mentioned dehydrating apples and grinding them for a meat rub... I like to puree the sweeter feral and crabapples I find. Then, dehydrate the puree until it's cracker dry. At that point I grind it into "apple sugar". I've used apple sugar in just about everything you would use regular sugar in, including meat rubs. One of it's best uses is in jelly and jam. Apple's generally have enough pectin that I don't need to add refined sugar or commercial pectin. Win, win.
@@davedraper4287 thanks for diving into the podcast and the feedback Dave! Glad you are loving it🫶 And OMG … apple sugar is an awesome idea. Will have to try your method. Sounds like a great way to use them
Suppository is a butt pill.
@@mikemason4758 😂😂😂 noted
Thanks Mike 😂😝
Awesome information! I want to try making chokecherry wine.
@ thank you! we will make more soon
I don’t see these in my region but they look so similar to elderberries which I do think I am seeing, they are so small.
@@mikemason4758 the flower clusters will look different from elderberry. Elderberry are more umbels and these are called drupes. I bet you have them all over once you start to find them
@@yearofplentyvideo distribution maps say they don’t grow in my area.
will have to watch the full podcast episode! sounds interesting
@@mwie949 you will love it!
Crabapples are so versatile! Love foraging for them. can’t wait to watch the whole episode now.
@@lindeycreations yes they are! in the full episode on the channel we talk about some awesome recipe ideas
Awesome podcast episode. Tons to learn here. And apples seem like a great wild edible plant to learn for beginner foragers.
@@guidefitterofficial thank you! glad you liked it
This was so well prepared, great video, thank you. As an apple lover I tuned in.I grew up climbing apple trees and eating them straight from a branch. Nowadays I get boxes of apples, any variety, any quality from farmers markets for really good price and make an apple sauce that I freeze. Nothing better than oatmeal with this sauce on the top, or just a bowl as a snack any time. Here in PA we have them crab apples also in urban areas and also edges of forests, for example by bike path in state parks. I see a lot of yellow variety, not so much redish ones. Now when you mention your bourbon, I will share in Slovakia there is alcohol, distilled , called Jablkovica , usually 48-50 proof and some make it from adding also these types of apples. And if you find abandoned orchard like you said, you find the treasure! Next time I am by a tree I will be sure to pick some and give it a taste. All the best to you and your channel. Regards, Jana
@@JanasSpace Thanks for watching Jana! Glad you loved the episode. More to come✊ And that apples sauce sounds amazing. Same with the Slovakian drink. Will have to look into that. Would be a fun project
I can’t believe the price of pantyhose nowadays. What growing zone are you in? Personally I’m in 6 and my mustard greens are full on looking like romaine lettuce.
haha I'm not sure what they usually cost, but it did seem like a lot. And we are in 5b! What else do you still have growing? We just got bombarded by snow and no room for our little cold frame at this apartment sadly.
I can’t wait for the next garden season! If anyone has any tips on how frequently to fertilize in grow bags and how to attract more pollinators I’d love some tips!
yeah the fertilization with growbags is tough to get right imo
I just gave some direction on compost tea, you can’t really over do anything with it, you could use it everyday or once a week. And if you add charcoal (no briquettes just natural) it starts to take care of itself. It’s about taking care of the biodiversity of the soil and using that to feed your plants.
For those of you watching from other areas, what is your all time favorite wild fruit to pick??? I need some to look for on road trips!
wild plums… next year we must find lots of wild plums
When I lived in Pennsylvania my favorite berry to pick was Wineberries and now I live in Washington where my favorite berry to pick is salmon berries and red huckleberries
@ i heard wineberries are great! never had them. Were they abundant?
@ awesome tips! I’ve never had either of those so I will definitely be keeping my eyes out. What months are the best for harvesting?
I listened all the way through this morning in 3 segments. I have used beef tallow once in the past and very much enjoyed the outcomes. I am getting very interested in producing Haggis and the various recipes I have looked at tend to call for lard or, tallow in the ingredient list. Honestly too, I have used fat trimmed off of several full sized packer briskets and rendered that down to use for some dishes. I have had good luck with that in the outcome of those dishes.
thanks for watching the whole podcast! glad you liked it and awesome to hear that you are inspired to use lard and tallow. Haggis is awesome. I have only had it once but it was very good. Good tip with the brisket fat! That does work well. We have also collected the rendered fat when smoking a brisket and it can be super flavorful.
Nothing like ladies undergarments to support your fruits😂 definitely works way better than I thought
haha who knew! our squash ended up growing big and healthy with this method.
Why American food companies don't care about Americans?
good question! it’s sad, but it’s all about profits
That looks so good I want some
@@gracelance4623 it was super good! we will have to do a long video on how to make the dough, etc🫶
Great show! Thank you!
@@green1way thank you for watching! glad you enjoyed it. More to come
If you get the bag of fat from the rancher or local butcher shop and render the fat yourself, it is cheaper than the horrible fake butter margerine or seed oil crap. Fake fat is more plastic than it is food. It destroys health.
agreed! making it yourself is a great thing to do for food security and your health
nice broadcast. ty
@@johngulf8253 thank you! glad you enjoyed it
Great channel you have here going, thank you! I am an old Lady , grew up in Europe and I can tell you a lot about lard. Our family would keep and raise a pig every year at my grandmothers barn in the village( I lived in small town) . Every part of the animal was used, and yes, we made our own lard! Big pot over the fire melting all the fat of skin and other parts of body. Lard was white like a snow and little pieces that formed in were removed and eaten as a delicacy , we call them skvarky...skvarky with good slavic bread and onion and pickles..(what a snack).When it comes to cooking with lard I have to disagree a bit, because when my grandma would fry chicken in it..never eaten better tasting fried chicken! We use dit for baking, for sauteing, BUT even for spreading on bread or toast..topped with onion slices and drizzled with vinegar. Now that is tasty..this is what we grabbed as kids when hungry, no chips, no doritos or other poison snacks, but good old lard sandwiches. When I had a cold sore on my lip, my mother would put lard on it and it healed and so any dry cracked skin. So yes, yes to lard. Regards , Jana
@@JanasSpace wow! thanks for this awesome comment. I also grew up in a small town in Europe actually! Love hearing your personal experience with lard. The skvarky sounds amazing. Will have to look up a recipe. And you are right, lard is an amazing cooking fat. We did say tallow is better but thats just a personal opinion. Both are way better than the industrial seed oils in our opinion. I’m going to make sure my kids one day will grow up with tasty snacks like you mentioned and not the dorritos🔥 Thanks for checking out the channel. More good podcasts and VLOGS in the pipeline
🥩 Good show 🥩
@@titahamme8322 thank you🙏🥩
Cool!😎👍🏽 Now learn how to make Birch Xylitol and your gum becomes natural medicine.😉😁
@@jeffmerschdorf5812 woooow! there is a way to do that? we have tapped birch trees before and used the sap to make mead
Great content brother. Keep grinding 😁
@@coachdavid-i7q thank you! you know we will❤️
Can we make mint tea next???
@@AmandaSmith-w4s When the season for mint tea comes yes! You should come harvest
Love your vids 🙏
@@coachdavid-i7q thanks coach🫡🫡🫶
this is so true. biodiverse pastures grow healthy bison and cattle.
@@mwie949 agreed!
I love berries! I eat them raw, in oatmeal, Greek yogurt, salads, etc.
@@jerylschneider412 yes! they are so versatile and most of them are keto too! For the low carb folks out there who care ✌️
I think we call them Saskatoon berries
@@LitKAW303 yes Saskatoon berry is one species of serviceberry🫶
Can I find those berries in Wisconsin too?
yes they do! in many states
Can’t wait to dehydrate some next year to add into our trail mix!
@@lindeycreations yes! these and other wild berries in a trail mix are next level
You could use icing sugar to help with the sticking :) 🍁
interesting! Why does it keep it from sticking?
Bison energy is where it’s at. I dare you…😂😂😂😂
@@lindeycreations alpha meats🦬🦬
Great information! I enjoy Lindey’s antics too 😂.
@@jerylschneider412 haha glad you liked it! thanks for watching
Thank You!!
@@AndreaDingbatt thank you for watching!
I love the idea of tending to a wild garden while foraging! This video is so calming! Thank you! 😊
@@n.l.7699 thanks for watching! more coming, you would like the other videos on the channel too. And i appreciate the feedback. Yes it is a really important part of foraging and making sure we have wild gardens for generations to come
Thanks for having me on the podcast!
@@OrionAon you know it! looking forward to round 2✊
I love poppers and bluegill so will have to try this
@@Mad66Fish You should! so simple and a great way to prepare pan fish. Thanks for watching✊
First comment!!
@@Swimtosurvive4 lets goo! you are indeed first😁🫡
garlic never hurt nobody. haha. if you're allergic to it or if you're on medication garlic can fck you up.
ok true…😂 thanks for the correction
What a pretty lake! I never thought of putting fish in poppers. I’m definitely going to try it!
@@jerylschneider412 Right? they actually are perfect for poppers! And it is a pretty lake indeed
These poppers were absolutely worth the wait. I’m curious to see what MUST MAKE recipes everyone else has for these bad boys! 🎣
@@lindeycreations yes they were! so many fun ways to use pan fish in the kitchen. I bet most people just fry them in batter. Bluegill Poppers are much healthier
You can almost always guarantee that if it's "viral" on TicTak... it's not going to be good or not anywhere near what the videos want you to believe. Actually, you probably burned a lot more calories harvesting than what you ate, even with the honey. 😅
@@_SurferGeek_ haha true! foraging is nice because it makes you work for the food