For a soup thickener you could use the huge taproot under a cattail. Tastes like potatoe, when crushed with water it makes almost a glue like substance its almost pure starch.. Screen out the matter and dry the starch and grind it to powder. Lasts forever. If you do a small pack then you can just dry it and stash it
This is so great! There was a cooking show on TV years ago, that the chefs had to go and forage their own herbs and vegetables, and hunt their own protein, using the traditional methods of the indigenous or local peoples. I loved it, and they canceled after just one season I believe. This is along that same vein. Great work!
My favorite thing (other than the actual content of course) is the TH-cam captions like it thinks the river is applauding and the blender is music it’s pretty amusing
Something that I commonly use as a thickener is common mallow. It is a member of the okra family, so it can be used as a replacement for it as a thickener in gumbo or soups and stews! The whole plant is edible. It is usually around until fairly late in the season and comes up pretty early in my area as well. That mustard that you grabbed looks more like hedge mustard than it does field mustard.
Here is a little FYI: I don't know if you have this around the area you live, but their is a plant called "field penny-cress." I notice this plant in many mediterranean and middle eastern seasoning. It is a wild spice that taste almost like sweet garlic. you strip the seeds off, grind off the papery outside, and you get these little seeds that look like poppy seeds.
Nice job. In PA, we can`t get any wild stuff now, but, when the spring weeds start to grow, and all through summer and fall, I collect dock, violet, garlic mustard, dandelion, tall lettuce, chickweed and other greens and their flowers and dry them and store them in paper bags for making a vegetable side dish for supper and make powder with the rest. A tablespoon of powder sprinkled on sauteed potato and onion with a couple of eggs and cayenne pepper is great.
We too have the same thoughts. How to forage meals in each season. Thoughts for teas, general medicinal, perennial food forests and storage preservation. Thank you for your videos. -John's wife
I have heard but not tried reconstituting dryed mushrooms past optimal freshness that naturally dried in the fall. They likened it to dried mushroom that you soak or steam to rehydrate. On my list.- Johns wife
p.s. We would miss a bread or flat bread. Know acorn, golden rod flour, amaranth but must process and try. Nut breads, hickory, walnut ect. -John's wife
OMG you stole my heart when you fed those carrot tops to those tiny pets you have, so adorable. This is a beautiful, healthy and informative video, I wonder why you don't have more than a million views. I wish the traffic that goes to nonsensical videos all the time diverts here for good.
Ohoho black walnuts, I'm already sold. Where I am in western NY, one could easily forage literally hundreds of pounds. They are absolutely everywhere and most people here in yuppie vill can't be bothered. I still have a few from last fall. I got way more hickory nuts still but that's because I eat them less lol
@@TheNorthwestForager ha,same! And then people complain that food prices are going up too! Also hickory is great, yeah. We have shagbark here in abundance but apparently we also get shellbarks. I've never seen one though. The nuts are ridiculously delicious but are rather tedious since they don't crack well and are rather small. I know black walnut gets the reputation of one of the worst nuts to crack but for me, it's definitely shagbark hickory! I personally just use a vice for the black and it works fine. They're big enough to where it doesn't feel tedious to me, since you get so much meat out of a single nut. The north is so much more abundant than most people think! Cheers from one side of the north to another fella! Great content, great work
@@AdaptiveApeHybrid When we were kids, we use to sit under the shag bark hickory tree and crack the nuts all afternoon long. There was a plate sized rock ground level and we would pick a good had held rock to hit them just right. Grandfather called us the hickory nut sisters.-John's wife
Great video! I did watch your previous soup video a while ago, and I really enjoyed this new and improved winter soup! I'm also in the PNW and always looking to learn more about the edible plants in this area. So I hope we get a new video soon :)
You could have dried nettle tops harvested in spring or autumn. Also dried nettle seed is a plentiful hsrvest, just strip all the seeds in your hand then winnow off the old leaf. You can get yourself a sackful in a few hours. Must make sure you dry it well.
Hey man I really enjoyed the vid!! You should try making some queen annes lace preserves and some elderberry syrup! Oregon is one of the best places on earth for wild foraging. If you ever are in the LaGrande/Elgin area there's lots of camas fields which would be really cool to see a vid on also!
So glad I found this channel! I loved this video. I had never seen the technique you used on the quail egg where you cut it open. I'm going to use that. Thanks for the content and happy foraging.
Just found this channel, excited for more recipies and stuff like this! It's hard to find recipes using (mostly) all foraged ingredients. Love how you show the whole process :)
I havent checked all your videos but I hope you can show all kinds of edible weeds here in pacific northwest, identification and preparation. Most importantly comparison of their posinous counterparts.
quick tip for extra calcium you can dry out and grind up the eggshells (do not ever do this with bleached commercial eggs) Or composting them is fine too, great video
I wonder if burdock root would be good, and maybe cattails? Or daylily tubers? I haven't found good spots where I can dig roots though so I haven't done experiments on these.
Those are all great suggestions. Burdock tends to be more bitter than others but I think this time of the year it's younger plant roots should be pretty good.
Heyy buddy this is one of the best videos I have ever seen . Good combination of ingredients, rare and exotic . I wonder definitely it could be tastier than ever .
I think if you made the nut meat into balls it would have a better color. Maybe mixing the nutmeat, and dried mushrooms. That way you have better color
I like your thinking! What if I mixed the nut meat, mushroom powder and eggs I could roll and bake them into meatballs 🤔 You've inspired me. Thank you!
Thank you for all this valuable information.if the drying process is complete can you store this in a pantry. For how long ? Will the nuts dry naturally in dry storage ? How do you get a bulk supply like that, have you ever harvested black walnut? It’s not fun at all but probably could make a nice wood stain.
First, luv your video. Second, I process my black walnuts all winter, when I'm sitting around the fire, usually at night, then I store the meat on the cold porch until I need it. Processing the whole meal just as you need the meal is a lot of work to do in a short period on time. Anyway, I'm foraging my New Years meal this year, and just subscribed to your wonderful channel.
I totally agree with your list of what makes a hearty meal! I always enjoy using a mix of regular ingredients and foraged so it's not bad that you used home grown oysters! Excellent. Is this your first video for a while? I love the guinea pigs, literally my favourite pet! I've got four girls!
I like it ! You've got a couple of servings of soup, not at all too much. I would add some aminos and Acv for a better taste, and I understand you're in the wild. But I think you did add those ingredients off camera to get a full taste! Did you ? Thank you my friend ❤! 😊
Very cool, thanks for showing all the steps, I have a bunch of dock seeds and found you from that video. Just subscribed. I have a similar TH-cam channel to yours but on the East Coast, Connecticut Zone 6b. Thanks again!
Didn't know you could eat bull thistle, then again I didn't know it was called that. Growing up I always called it crab grass and nobody ever corrected me. Apparently crab grass is another plant altogether
Hello Henry, Your pocket book is sold out on Etsy. Will you be getting more copies soon? I'm really looking forward to it! Need to get 2 copies please.
I loved this! Thank you! I think the suggestions for other things would just be depending on where you are. For me I live in Texas, and there are lots of things that I could suggest a different times of the year but this was really awesome! You hit the nail on the head!
I can ship to Canada with this link www.ebay.com/itm/324918475416?epid=0&hash=item4ba6a67a98:g:AqUAAOSw~KVhqSxd However cost of postage may or may not be worth it.
As a kid I would roast, (roasting brings more flavor), SMALL fish, frogs, rodents, birds, snakes, lizards and near anything that is otherwise not worth my time. I would then dry over the fire and grind them, bones intact, (being selective, omitting some bone), into a powder and use that as you do here.
P. S. I am 58 now and see that this is a real quick fix, I would not make a steady diet of ground bone. I think I'd regret it in the form of calcium stones in my organs
The white speckled floaty stuff detracts greatly from how I would rate my cooking. In a survival situation, I would have eaten that entire pot in one sitting given that anyone else was finished with it.
I'm so sorry for the inconvenience! There is another batch currently in production. It should be available again in less than a few weeks. 🙂 Thank you for your interest!
I haven't yet seen your cat tail episode though here I would mention it as a thickener for soups and stews and as a binder for simple breads. Were it not for celery like stands of fiber I would be tempted to say it's root is all starch.
Oh! So excited by this video! Thank you for sharing the search as well as the cooking AND the taste-testing. I'm just wondering if you have a video showing how you grow your mushrooms in the tub like that?
@@TheNorthwestForager Thank you. I would like to grow some mushrooms, but all the videos use expensive equipment and mediums and your set-up seems more do-able for a normal person. I would love if you explained it!
Was this your land? You didn't just go to a park or someone's property to dig all that up?? I am someone who is always looking out for wildflowers/native flowers to the state. In my state there is a law that says you can't pick such things-because of their need to stay where they are and be left alone. Your area is lovely and green. So pretty.
We happen to live on rural property. Most public lands in Oregon will, however, allow limited harvesting of berries and mushrooms. And when it comes to listed invasive or noxious weeds, the state usually encourages the responsible removal of such plants.
@@TheNorthwestForager my wife and I both have channels and we do a lot of forging from Nettles Mullen morels matsutake chanterelles Boletus balm of Gilead Etc on and on
For a soup thickener you could use the huge taproot under a cattail. Tastes like potatoe, when crushed with water it makes almost a glue like substance its almost pure starch.. Screen out the matter and dry the starch and grind it to powder. Lasts forever. If you do a small pack then you can just dry it and stash it
But be careful about water quality
Or mallow if he finds any around him, anoda cristata
The title information finally begins after
@THNDERHDS absolutely! Simply boil the water first for at least a full minute of rolling boil!
This is so great! There was a cooking show on TV years ago, that the chefs had to go and forage their own herbs and vegetables, and hunt their own protein, using the traditional methods of the indigenous or local peoples. I loved it, and they canceled after just one season I believe. This is along that same vein. Great work!
what show is it? i would love to watch it!
Yes please! What show was it
@@HimeGirl15 I had to look it up. It was a BBC show called "No kitchen required" back in 2012. I was so sad when it ended!
@@belchen3237 it was called No Kitchen Required from 2012 😊
yes and the other one is called Kings of the Wild
My favorite thing (other than the actual content of course) is the TH-cam captions like it thinks the river is applauding and the blender is music it’s pretty amusing
In my head I imagined the bull thistle would be similar to artichoke because it looked very similar to an artichoke heart
Something that I commonly use as a thickener is common mallow. It is a member of the okra family, so it can be used as a replacement for it as a thickener in gumbo or soups and stews! The whole plant is edible. It is usually around until fairly late in the season and comes up pretty early in my area as well. That mustard that you grabbed looks more like hedge mustard than it does field mustard.
Thanks for tip 👍
Here is a little FYI: I don't know if you have this around the area you live, but their is a plant called "field penny-cress." I notice this plant in many mediterranean and middle eastern seasoning. It is a wild spice that taste almost like sweet garlic. you strip the seeds off, grind off the papery outside, and you get these little seeds that look like poppy seeds.
Great tip, thank you!
Nice job. In PA, we can`t get any wild stuff now, but, when the spring weeds start to grow, and all through summer and fall, I collect dock, violet, garlic mustard, dandelion, tall lettuce, chickweed and other greens and their flowers and dry them and store them in paper bags for making a vegetable side dish for supper and make powder with the rest. A tablespoon of powder sprinkled on sauteed potato and onion with a couple of eggs and cayenne pepper is great.
This is a huge reward after a long day of foraging and processing ❤
tastes better than fast food junk food...and the nutrition level is beyond lightyears ahead as well :)
We too have the same thoughts. How to forage meals in each season. Thoughts for teas, general medicinal, perennial food forests and storage preservation. Thank you for your videos. -John's wife
I have heard but not tried reconstituting dryed mushrooms past optimal freshness that naturally dried in the fall. They likened it to dried mushroom that you soak or steam to rehydrate. On my list.- Johns wife
p.s. We would miss a bread or flat bread. Know acorn, golden rod flour, amaranth but must process and try. Nut breads, hickory, walnut ect. -John's wife
OMG you stole my heart when you fed those carrot tops to those tiny pets you have, so adorable. This is a beautiful, healthy and informative video, I wonder why you don't have more than a million views. I wish the traffic that goes to nonsensical videos all the time diverts here for good.
Thanks you 😁 our guinea pigs are the best!
@@TheNorthwestForager our?
@@edenbercier7511 Mrs. northwest forager and myself
@@TheNorthwestForager Aww... how sweet your both lucky to be living the dream life 💕
Thanks for watching even despite the poor audio levels. Happy Foraging!
Ohoho black walnuts, I'm already sold. Where I am in western NY, one could easily forage literally hundreds of pounds. They are absolutely everywhere and most people here in yuppie vill can't be bothered. I still have a few from last fall. I got way more hickory nuts still but that's because I eat them less lol
Blows my mind how much quality food just falls to the ground! I wish we had hickory here though
@@TheNorthwestForager ha,same! And then people complain that food prices are going up too!
Also hickory is great, yeah. We have shagbark here in abundance but apparently we also get shellbarks. I've never seen one though. The nuts are ridiculously delicious but are rather tedious since they don't crack well and are rather small. I know black walnut gets the reputation of one of the worst nuts to crack but for me, it's definitely shagbark hickory! I personally just use a vice for the black and it works fine. They're big enough to where it doesn't feel tedious to me, since you get so much meat out of a single nut.
The north is so much more abundant than most people think! Cheers from one side of the north to another fella! Great content, great work
@@AdaptiveApeHybrid Thanks so much! Happy Foraging 😁
@@AdaptiveApeHybrid When we were kids, we use to sit under the shag bark hickory tree and crack the nuts all afternoon long. There was a plate sized rock ground level and we would pick a good had held rock to hit them just right. Grandfather called us the hickory nut sisters.-John's wife
Southern Oregon here, enjoyed this video.
This is the content I was looking for, so glad I found you. 💕
I'm glad you stopped by 😀
Wow,look delicious,thank you for sharing your knowledge❤
This is an awesome video....never knew these goodies exist, my mouth was watering.❤❤❤❤❤❤
Foraged food is the food for the soul ❤️
Thank you for the video! I hope you continue to make content like this. I’d be interested in a tour of your homestead!
Great video! Loving the audio of the cutting/snipping and the general sounds of wildlife. Thanks for teaching me so much information!
Great video! I did watch your previous soup video a while ago, and I really enjoyed this new and improved winter soup! I'm also in the PNW and always looking to learn more about the edible plants in this area. So I hope we get a new video soon :)
I love this! I'd love to see one specific to February. Nice to see you're making videos again
easy to find with no snow lucky u
Ohh I love how that oyster mushroom cooked, it looks almost like brisket!
This is TV level work man.. loving it so much
Much appreciated!
That was fun. I'm glad it was filling. Looks like you have 2 days worth of left overs. Well done
That was a great looking soup
You could have dried nettle tops harvested in spring or autumn. Also dried nettle seed is a plentiful hsrvest, just strip all the seeds in your hand then winnow off the old leaf. You can get yourself a sackful in a few hours. Must make sure you dry it well.
So many possibilities!
Great video and the cutest basket ever 🤩
Very pog!
Hey man I really enjoyed the vid!! You should try making some queen annes lace preserves and some elderberry syrup! Oregon is one of the best places on earth for wild foraging. If you ever are in the LaGrande/Elgin area there's lots of camas fields which would be really cool to see a vid on also!
So glad I found this channel! I loved this video. I had never seen the technique you used on the quail egg where you cut it open. I'm going to use that. Thanks for the content and happy foraging.
Thank you for making another video ! I enjoy them so keep it up ! 😊
Just found this channel, excited for more recipies and stuff like this! It's hard to find recipes using (mostly) all foraged ingredients. Love how you show the whole process :)
👆👆look up that handle, he ships swiftly, and he got shrooms, Dmt, lsd, mmda, psilocybin, chocolate bars, he's got a lot.. 🍄 💊🍄🍫💯🔌...
I havent checked all your videos but I hope you can show all kinds of edible weeds here in pacific northwest, identification and preparation. Most importantly comparison of their posinous counterparts.
Ohhh so relaxing❤❤🌹
quick tip for extra calcium you can dry out and grind up the eggshells
(do not ever do this with bleached commercial eggs)
Or composting them is fine too, great video
Nice tips! I might try some of these foods sometime after some research of course. Maybe try bulrush in something? I haven't tried it.
I wonder if burdock root would be good, and maybe cattails? Or daylily tubers? I haven't found good spots where I can dig roots though so I haven't done experiments on these.
Those are all great suggestions. Burdock tends to be more bitter than others but I think this time of the year it's younger plant roots should be pretty good.
Good idea. Cattails would put a lot of starch in the soup
I really enjoyed this video! I don’t really have much of an interest in foraging, but this video was pretty calming and nice to watch :]
Very relaxing video love it
Beautiful!
Heyy buddy this is one of the best videos I have ever seen .
Good combination of ingredients, rare and exotic . I wonder definitely it could be tastier than ever .
That looks delicious 😋🤤
Thanks Mate!
I’d like to see you make oil with those walnuts and then sauté some veg 🤤
I loved this video! It was so relaxing
I think if you made the nut meat into balls it would have a better color. Maybe mixing the nutmeat, and dried mushrooms. That way you have better color
I like your thinking! What if I mixed the nut meat, mushroom powder and eggs I could roll and bake them into meatballs 🤔 You've inspired me. Thank you!
Looks very tasty
Nice work, definitely inspiring!
I really love these kinds of videos, keep it up! :)
Interesting information. I’m on the east coast, but we have many (all?) same plants .. I’m just learning to identify wild edibles
Best wishes to you from Siberian forager!
Im surprised you haven't hit 1 million views yet, this is very aesthetic! I enjoyed it.
Thank you very much! Every like and share goes a long way😁
A little more trimming and you could toss in the spines of the bull thistle leaves
Not sure why, but I always assumed that everything died in the winter and there was nothing out there left worth eating.
Luckily with our mild winters and precipitation lots of things stay green and even flourish during the chillier months.
Thank you for all this valuable information.if the drying process is complete can you store this in a pantry. For how long ? Will the nuts dry naturally in dry storage ? How do you get a bulk supply like that, have you ever harvested black walnut? It’s not fun at all but probably could make a nice wood stain.
First, luv your video. Second, I process my black walnuts all winter, when I'm sitting around the fire, usually at night, then I store the meat on the cold porch until I need it. Processing the whole meal just as you need the meal is a lot of work to do in a short period on time.
Anyway, I'm foraging my New Years meal this year, and just subscribed to your wonderful channel.
Thank you for sharing. Happy Foraging!
I totally agree with your list of what makes a hearty meal! I always enjoy using a mix of regular ingredients and foraged so it's not bad that you used home grown oysters! Excellent. Is this your first video for a while? I love the guinea pigs, literally my favourite pet! I've got four girls!
Yea, first vid in a long time. Our Guinea pigs are great, such fun pets!
@@TheNorthwestForager I think piggies are the funniest pet ever next to Ducks. 🤗
I like it ! You've got a couple of servings of soup, not at all too much. I would add some aminos and Acv for a better taste, and I understand you're in the wild. But I think you did add those ingredients off camera to get a full taste! Did you ? Thank you my friend ❤! 😊
Very cool, thanks for showing all the steps, I have a bunch of dock seeds and found you from that video. Just subscribed. I have a similar TH-cam channel to yours but on the East Coast, Connecticut Zone 6b. Thanks again!
i didnt know wild carrots can be eaten
Absolutely! They're simply the original version of the modern farmed carrot. Proper identification is crucial however.
@@TheNorthwestForager queen Anne has hairy legs, but she never gets the spots 😁
Didn't know you could eat bull thistle, then again I didn't know it was called that. Growing up I always called it crab grass and nobody ever corrected me. Apparently crab grass is another plant altogether
Oh yea, bull thistle is a very under appreciated plant as is the other thistles.
That's a freaking enormous nut press!
Hello Henry, Your pocket book is sold out on Etsy. Will you be getting more copies soon? I'm really looking forward to it! Need to get 2 copies please.
what a pleasure to find your own food. I congratulate you on the excellent video and good continuity.
I subscrived to tour channel !
Nice work buddy, enjoy that!
I loved this! Thank you! I think the suggestions for other things would just be depending on where you are. For me I live in Texas, and there are lots of things that I could suggest a different times of the year but this was really awesome! You hit the nail on the head!
Thanks for watching!
So sad, the book does not deliver to Canada??
I can ship to Canada with this link www.ebay.com/itm/324918475416?epid=0&hash=item4ba6a67a98:g:AqUAAOSw~KVhqSxd However cost of postage may or may not be worth it.
As a kid I would roast, (roasting brings more flavor), SMALL fish, frogs, rodents, birds, snakes, lizards and near anything that is otherwise not worth my time. I would then dry over the fire and grind them, bones intact, (being selective, omitting some bone), into a powder and use that as you do here.
P. S. I am 58 now and see that this is a real quick fix, I would not make a steady diet of ground bone. I think I'd regret it in the form of calcium stones in my organs
Amazing 👏👏🙀😮
The white speckled floaty stuff detracts greatly from how I would rate my cooking. In a survival situation, I would have eaten that entire pot in one sitting given that anyone else was finished with it.
Love this 💞😍
That’s one heavy duty nutcracker!! Where do you find something like that?
I searched for it online.
Winter is good or even late winter the evil garlic mustard is tatier when it is still cold, once the heat sets in, it get so bitter.
The masculine urge to drop everything and do this for the rest of my life 😭😭
Please return to us, we all miss your wonderful content...
It is nice to rewatch these videos but it gets boring after a while
I don't know what umami (sp?) is, I have never heard that term before. My backyard has bull thistle though, so I guess I will try it for myself
A high nutritional content soup might be an interesting video
I would love a guide book but its sold out
I'm so sorry for the inconvenience! There is another batch currently in production. It should be available again in less than a few weeks. 🙂 Thank you for your interest!
@@TheNorthwestForager whats the name of the book
@@OnyxXThePunch it's in the description 🙂
I haven't yet seen your cat tail episode though here I would mention it as a thickener for soups and stews and as a binder for simple breads. Were it not for celery like stands of fiber I would be tempted to say it's root is all starch.
Oh! So excited by this video! Thank you for sharing the search as well as the cooking AND the taste-testing. I'm just wondering if you have a video showing how you grow your mushrooms in the tub like that?
Hi, thank you! I don't have one but that's a great idea for a video in the future.
@@TheNorthwestForager Thank you. I would like to grow some mushrooms, but all the videos use expensive equipment and mediums and your set-up seems more do-able for a normal person. I would love if you explained it!
I believe in planting edible plants in public spaces. It's called guerilla gardening
problem is they often spray it
Me encanta la idea, pero vivo en México, en la ciudad, pero algo arriba, cerca de las montañas,…
For a meal !!
Was this your land? You didn't just go to a park or someone's property to dig all that up?? I am someone who is always looking out for wildflowers/native flowers to the state. In my state there is a law that says you can't pick such things-because of their need to stay where they are and be left alone. Your area is lovely and green. So pretty.
We happen to live on rural property. Most public lands in Oregon will, however, allow limited harvesting of berries and mushrooms. And when it comes to listed invasive or noxious weeds, the state usually encourages the responsible removal of such plants.
What are the tools you use?
Love the guinea pigs
So do we 😁
Damn good video
How did you identify the first year growth queen qnnes lace?
No acorns left? Nice flour/meal substitute.
No... but that's an idea for another video :)
Try adding common malow it want be so thin .
I had over five feet of snow in January 😂
Awesome content! Just found your YT channel. Any chance you’re selling more Pocket Guides? They’re sold out on Etsy 😢
Thank you :)
Unfortunately, I'm currently all out. Hoping to get another batch printed soon.
💚
very enjoyable. subscribing. :)
Hey bro, The book is sold out on etsy. Where can I get a copy? Thanks
Yea, I'm sorry it's currently out of print. Thank you for your interest!
Fish would be a good option for me in the winter for soup go to the ocean and catch some surfperch or to the rivers and catch steelhead
Fish is an excellent option. Thanks for watching!
@@TheNorthwestForager new sub here to we love to forage and I like your Channel
@@johnhobbs7697 I appreciate it John! I'm open to any video suggestions you may have.
@@TheNorthwestForager my wife and I both have channels and we do a lot of forging from Nettles Mullen morels matsutake chanterelles Boletus balm of Gilead Etc on and on
That’s a beautiful basket, did you weave it yourself?
I did not, it was a goodwill find :)
Love your channel. Wow. Go you! So inspiring.