Man, I had mushroom fever watching this episode! Loved the content, great camera quality in this video too. Now, you need to Spotify your awesome music so we could jam to it while working!
What an episode, those places were packed with beautiful chanterelles. Great to see several various species of them. And the pine mushrooms are great to see too!
Absolutely love this channel and the vibe is impeccable. Thanks for taking us along. The content and editing continues to get better and better. I tell all my friends to watch. Perfect wind down to a day videos and you learn so much. Thanks
I really enjoy watching your videos. I had no success with drying the Chanterelles. They dry well but when I rehydrate them , they have a little bitter taste. I tried to freeze them but i also found this bitter taste. Morchella, boletus fit very well for drying but not chanterelles in my opinion (or in my experience) Here in France we find different species of chanterelles (Cantharellus cibarius, Cantharellus pallens, etc...), but they are smaller than yours. It's one of my favorite mushroom, and they are never wormy here. In France the season is almost finished and it was a good season. Bravo ;) for this video, I'm lookin forwad the next one.
Interesting, the Chanterelle we have here have a sweet & nutty taste/smell after drying, they do take a while to rehydrate though. Although it is possible, it's very uncommon to see worms in the Chanterelles here as well. Glad you enjoyed, lots more to come 👍
Enjoy! I really recommend hydrating them overnight in the fridge if you have time. Thanks Debbie, you've been following along since we first started on YT!
Beautiful. Chanterelle is a great mushroom, always grows in large families and is rarely eaten by worms (do not know why). Good for everything, frying, pickling, can be dried. But there were times in August-September in Karelian peninsular (area between Russia and Finland) that we wouldn't take chanterelles or actually any mushrooms other than boletus (pine, king, less frequently oak and birch). Hundreds of them, was almost taking out fun out of searching for mushrooms
It was a great year! We've been picking from that area for decades but had never gone to this exact part of the patch, and it sure payed off. Just wait till the coming episodes where we go back a week after this was filmed.
I just rehydrating some last night and had them for dinner actually! It's hard to fit in cooking during the fall season, but we have lots of that in the coming morel season
I love you videos. I live in Vermont and have been trying to figure out how to go about picking mushrooms and passing along this to my 3 boys. I wish I could learn half of what you guys know. We have tons of different mushrooms around our woods and terrified of picking the wrong ones.
I'm glad you enjoy our foraging vids. Chanterelles and hedgehogs are good mushrooms to start with, as once you know what to look for, they are fairly easy to ID safely. That said, don't take any chances unless you are sure.
I would suggest starting with one type of mushroom, learn that mushroom well, its habitat, time of year etc. Learn its look alikes. By then you will be more familiar with fungi.
Yeah the worms were coming in through the caps a lot this year, with the pines. Sometimes they only come from the stem and work their way up but I found a lot this season with pristine stems and worm riddled caps
@@northernwildharvest Exactly that and also situations like you showed where it looked like a beautiful button but worms already got to it. I swear 2/3rds of the buttons I found this year already were wormstruck.
I never had good luck drying goldens. Whites are the best to dry and usually more available. I cookall my goldens and put them into large muffin tins to freeze.I pop them out to vacuum pack them for year round use.
That was my opinion for years. Now after drying over a million pounds of different mushroom phil and I have it down to where dried chanterelles rehydrate almost back to fresh quality. Knowing which of the mushrooms we harvest to dry, superior drying systems and alot of attention to quality is key. Personally i prefer them powdered as a spice, but thats individual preference. If anyone doubts this then buy some from our shop and find out for yourselves. Quality rules
Cooking and freezing is a good option, until the freezer is full. The water logged chanterelles don't rehydrate as nicely as the firm ones, so we powder the wetter ones. I've also found if you use too much heat during the first 70% of the drying, it can really ruin the quality and make them rehydrate poorly, especially true with Chanterelles. We also dry the whites, so many this year!
@@northernwildharvest I'm not a normal person because I have 4 large upright freezers. I eat meat mostly and just have the mushrooms on top of my meat. I eat 2#'s of Beef,lamb, topped with butter.Make it full of fat to make it healthy.Humans have to eat the Proper Human Diet(PHD) which is meat.
It mostly depends if they're firm when you squeeze them. This year, they were in amazing shape for their size, and many were firm while also being large. Most seasons, by the time they get that big they are soft
They looked like golden gems in the forest.
When Randy is excited you know its a good harvest. Amazing amount and such a beaufitif colour and product.
Man, I had mushroom fever watching this episode! Loved the content, great camera quality in this video too.
Now, you need to Spotify your awesome music so we could jam to it while working!
What an episode, those places were packed with beautiful chanterelles. Great to see several various species of them. And the pine mushrooms are great to see too!
Hi Luke, hope your well
@@randym8963 Hey Randy, I'm doing well - thank you. Hope you are well too :)
What a great harvest thank you for sharing
It's great to see you back. What and awesome harvest.
love watching your videos
Absolutely love this channel and the vibe is impeccable. Thanks for taking us along. The content and editing continues to get better and better. I tell all my friends to watch. Perfect wind down to a day videos and you learn so much. Thanks
I’m so happy to see this abundance for you. I’m sure your hearts and dehydrators are full! The density and volume are unbelievable.
Wow! Great sharing video 🍄🍄🍄
Beautiful! Mushroom heaven! Thanks for the video.
That's some exciting picking. Love those golden hillsides.
Incredible!! amazing!
Super enjoyable to watch you guys!😊
Truly awesome, great video!
I really enjoy watching your videos.
I had no success with drying the Chanterelles.
They dry well but when I rehydrate them , they have a little bitter taste.
I tried to freeze them but i also found this bitter taste.
Morchella, boletus fit very well for drying but not chanterelles in my opinion (or in my experience)
Here in France we find different species of chanterelles (Cantharellus cibarius, Cantharellus pallens, etc...), but they are smaller than yours.
It's one of my favorite mushroom, and they are never wormy here.
In France the season is almost finished and it was a good season.
Bravo ;) for this video, I'm lookin forwad the next one.
Interesting, the Chanterelle we have here have a sweet & nutty taste/smell after drying, they do take a while to rehydrate though. Although it is possible, it's very uncommon to see worms in the Chanterelles here as well. Glad you enjoyed, lots more to come 👍
Facinating.😍
I am having some of your Chanterelles for dinner tonight, I meant to last night but time got away from me. Awesome harvest! Thanks so much.
Enjoy! I really recommend hydrating them overnight in the fridge if you have time. Thanks Debbie, you've been following along since we first started on YT!
Beautiful. Chanterelle is a great mushroom, always grows in large families and is rarely eaten by worms (do not know why). Good for everything, frying, pickling, can be dried. But there were times in August-September in Karelian peninsular (area between Russia and Finland) that we wouldn't take chanterelles or actually any mushrooms other than boletus (pine, king, less frequently oak and birch). Hundreds of them, was almost taking out fun out of searching for mushrooms
Thx for this comment.
I think its great to hear what other parts of the world have....
14:38 The look on Randy’s face! 😂
that look when you find to many mushrooms to pack out in one trip lol
Wow amazing place🥰
always enjoy all your vids, Man thanks for taking us along on your travels,
I would bet you don't notice the work when it's that good of a patch
Hello from Beautiful British Columbia Canada 🇨🇦
Those are huge chantrelles and alot , back where I live northern saskatchewan they don't grow that big but they are fun to pick
I was there in August but it got too dry
@randym8963 yes past couple of years it's been too dry.
On the right year, those Saskatchewan Chanterelles can be really nice quality
I see new NWH… I click📲
Your place is so abundant
What a great year for that patch
It was a great year! We've been picking from that area for decades but had never gone to this exact part of the patch, and it sure payed off.
Just wait till the coming episodes where we go back a week after this was filmed.
That Burt Reynolds’s pose was awesome
😂
❤❤❤👍🥰
Hopefully next month I have the money to treat myself to some Chantels
Wow! We would love to see ya make a dinner with the haul!!!
I just rehydrating some last night and had them for dinner actually! It's hard to fit in cooking during the fall season, but we have lots of that in the coming morel season
Surely God supplies the earth for man to enjoy. What an amazing God we have.
I'll take some of those liberty caps if your not saving them for a rainy day
Your other buckets need those cloth extender modifications
สวยงาม
Soo much bigger than east coast chanterelles!
Yeah the species we have here are generally bigger, but this year they were exceptional.
Wow
I love you videos. I live in Vermont and have been trying to figure out how to go about picking mushrooms and passing along this to my 3 boys. I wish I could learn half of what you guys know. We have tons of different mushrooms around our woods and terrified of picking the wrong ones.
I'm glad you enjoy our foraging vids. Chanterelles and hedgehogs are good mushrooms to start with, as once you know what to look for, they are fairly easy to ID safely. That said, don't take any chances unless you are sure.
I would suggest starting with one type of mushroom, learn that mushroom well, its habitat, time of year etc. Learn its look alikes. By then you will be more familiar with fungi.
Worms were bad this year with the pine by us too. Also no cauliflower for me this year but that's not too surprising. Maybe next year.
Yeah the worms were coming in through the caps a lot this year, with the pines. Sometimes they only come from the stem and work their way up but I found a lot this season with pristine stems and worm riddled caps
@@northernwildharvest Exactly that and also situations like you showed where it looked like a beautiful button but worms already got to it. I swear 2/3rds of the buttons I found this year already were wormstruck.
@@masamunesword Yeah exactly. My compost pile is full from pines that didn't make the cut
Down in Oregon the pines and kings both had the worms pretty bad as well. Well over 50% of the kings most folks I know were finding were unusable
Yep, thankfully, Chantys are so resilient to worms!
เห็ดสวยมาก
มันเยอะมากคุณได้เก็บมันอย่างรวดเร็วฉันชอบวิธีเก็บของคุณ🎉❤
How impressive did stand up with that much weight on your back
Haha...lots of practice. At least it was a relatively short hike out!
Nấm rất ngon. Tại sao anh lại bỏ góc Hồng Nhung rất tiếc. Rất tuyệt vời ok 👍👍❤❤❤❤❤❤
I never had good luck drying goldens. Whites are the best to dry and usually more available. I cookall my goldens and put them into large muffin tins to freeze.I pop them out to vacuum pack them for year round use.
That was my opinion for years. Now after drying over a million pounds of different mushroom phil and I have it down to where dried chanterelles rehydrate almost back to fresh quality.
Knowing which of the mushrooms we harvest to dry, superior drying systems and alot of attention to quality is key.
Personally i prefer them powdered as a spice, but thats individual preference. If anyone doubts this then buy some from our shop and find out for yourselves.
Quality rules
Cooking and freezing is a good option, until the freezer is full. The water logged chanterelles don't rehydrate as nicely as the firm ones, so we powder the wetter ones. I've also found if you use too much heat during the first 70% of the drying, it can really ruin the quality and make them rehydrate poorly, especially true with Chanterelles. We also dry the whites, so many this year!
@@northernwildharvest I'm not a normal person because I have 4 large upright freezers. I eat meat mostly and just have the mushrooms on top of my meat. I eat 2#'s of Beef,lamb, topped with butter.Make it full of fat to make it healthy.Humans have to eat the Proper Human Diet(PHD) which is meat.
Just curious if the big ones are any less desirable from a sales standpoint?
It mostly depends if they're firm when you squeeze them. This year, they were in amazing shape for their size, and many were firm while also being large. Most seasons, by the time they get that big they are soft
I should mention it does partially depend on the chef who is using them as well
what do you think of that eh?
Shouldn't you leave some so they can propagate?
We always leave some but harvesting the mushrooms does not kill the mycelium in the ground
Jaki to grzyb!???
Pacific golden Chanterelle mushrooms 'Cantharellus spp.' Edible.