Sweet & Sour Cloudberry Harvest | Canning Cauliflower from the Garden
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- เผยแพร่เมื่อ 4 ส.ค. 2022
- We put our cauliflower harvest to good use and can bread and butter pickles for the winter months. Mid summer is full of outdoor cooking with fresh foods from the garden and foraging from Alaska's abundant forests. A jar full of creamy cloudberries makes for a delicious brunch.
Custard & Berry Brioche Recipe (link referenced in video) - cloudykitchen.com/blog/custar...
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- Eric & Arielle Illia
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So that little thing you pulled out of the ground you thought was a puffball - look up amanita phalloides (in its button stage), I'm not sure if you get them in Alaska or not but sure looks close to it. Sure glad you guys cross sectioned it and didn't eat it!!
I have never not cross sectioned a puffball, the look alikes are far too dangerous to mistake. So that is an excellent point, especially for novice folks such as ourselves. I really don't know for certain what this was but we did have toxic amanita in the same area the boletes were harvested. Thank you!
It does certainly. There are edible amanitas too so it pays to not eat what you cannot identify confidently ( as you wisely did) A pointer to those is oak trees. I am no aware of any other host for these very dangerous fungi. So if there are no oaks nearby it is probably not.
Our “ common “ name for them is Death Caps and a number of people here in Australia have died from ingesting them after mistaking them for straw mushrooms.
@@peterd4012 Excellent point about the host. Where I live in British Columbia we have subboreal forest with a similar ecological composition and climate to that in Wasilla. My property is primarily spruce, douglas fir, aspen and birch and have Destorying Angels growing on our property. In our part of the world Death Caps are hosted by Garry Oaks (native to Pacific Northwest) but last fall we had a public warning issued by our health authority because it was found that Death Caps have started growing in Douglas Fir forests, which left ecologists stumped. The warning mentioned not to mistake them for puffballs or paddy-straw mushrooms D: The warning also mentioned that they had jumped host to some pine species in California. I don't think it would be unreasonable to find them in Alaska now with the climate changing as rapidly as it is. Man, I love mushroom talk. Have a good day friend
It’s really common to find amanitas and boletes together, in my experience
Can anyone recommend a really excellent detailed photo rich book on edible mushrooms and false look-a-likes?
This channel is like a Swiss army knife. It's part DIY building show, part gardening how-to, part cooking show, part nature documentary. I swear if you guys start doing sketch comedy and maybe some history documentaries you'll take over the world.
Good ol one stop shop
They’ve actually had a few hilarious sketch bits from time to time. The one in the mountain cabin is the latest that comes to mind
I KNOW, RIGHT?!? 😜 The absolute BEST TH-cam channel!
TRUTH.
@@hfislwpa eric with a wig 😅😅
I'm sitting here eating refried beans out of a can, watching you two curate the most amazing meals, from the freshest ingredients, living your best life... and I can't help but seriously reconsider which life choices led me up to this point.
Bahahahahaha 😂
😂😂
So funny
🤗😂😂
Same!!!
The first bolete you found (17:33) is Chalciporus piperatus ("peppery bolete"). The currants (18:43) are one of the hairy purple "skunk" or "stink" currants/gooseberries- approriately named. The next mushroom (19:30) is one of the many North American red capped Russula species. Red russula edibility depends on palatability- do a taste and spit test to see if you like it. The cup fungus (19:45) is some type of operculate ascomycete- Peziza or closely related and they are not edible. The next group of boletes (20:48 and beyond) is a mixed collection of Leccinum species ("scaber stalks") some people can eat these, some people can't. Not sure of the next ones, couldn't see all the features. The next boletes (22:25) are more Chalciporus piperatus. Last mushroom (22:41) is either a Boletus edulis ("king bolete") or Hemileccinum subglabripes ("butter" or "lemon" bolete) a close look at the stipe would be definitive. Your next berry (22:50) Rubus pedatus ("five leaved dwarf rubus") is one of several similar species people call "trailing raspberry".
I identify and teach people how to identify fungi and plants for a living. I know you will do your own research but sometimes it's nice to get help or at least some affirmation that your own ID's were correct.
Total newbie to foraging here - thank you!
Fantastic comment! I thought I saw some Leccinum species mixed in with the boletes.
The white mushroom that they thought was a puffball then discarded whole prepping dinner was a destroying angel. Thank god they discarded that mushroom, extremely deadly (liquified insides within 48 hours).
Amazing comment. My first thought when they pulled out the "puffball" was - oh no, amanita button. Then they showed the cross section. My mind immediately went to a. phalloides or a. ocreata. What do you think, lbreitenstine?
I am fairly certain we only have amanita muscaria where we are in Alaska but at the time it really didn't look quite right to be a puffball either. The cross section hasn't matched anything I have seen but I am guessing it was far too immature for us to really know except that we should not eat it.
I just love seeing Bo so relaxed in the garden and Bandit in his pond, it’s obvious how much you love them and they you
Its 2:58am in Texas. My 11mo son woke up super cranky. He finally laid down with me to watch yall video and he is belly laughing at Eric spitting out the berry. We've legit watched it over 6 times. 🤣 thanks guys!
Cauliflower leaves are amazing in salads, dipped in hummus or dressing & freeze well after they're blanched. They're actually a great addition chopped up into soups, I've even used it as a substitute in Zuppa Toscana when I was out of kale
Good to know!
Also the leaves from the kohlrabi, it has more nutrition than the actual root.
Cauliflower leaves can with a bit oil baked into crisps in the oven or airfryer
Use the cabbage leaves as a roll up stuffed cabbage leaves are divine.
the wife and I are trying to get out of anchorage to live a more sustainable life, gotta say you two are big inspiration
You had me at "It completely stopped the bleeding" 🤣 Nurse here, love tips! lol
My goodness, you two work so hard, but you sure get to enjoy the fruits of your labor. Thos pastries at the end looked amazing, and that custard, yum. Thanks for taking us along on your homesteading journey.
Amen
They work hard, but they aren't working harder than the average American.
You guys inspired me to start gardening this year, and with a few buckets I grew tomatoes (which the squirrels mostly stole) and one butternut squash! It's a little step at a time, thanks for the encouragement!
Wow, that's awesome. Nature is one of the great joys of gardening :)
I have heard that squirrels and birds eat the tomatoes not because they love tomatoes but they're using it as a water source. If you put out a place where they can drink water, you might lose less to squirrels and birds.
Hands down the best on TH-cam. Y’all are fantastic, and my favorite part is how much fun y’all have doing everything. Love you guys, keep up the great work!
100% agree
Another use for cauliflower, popular in the UK is piccalilli. It uses the tender heads (no stalks) in a sweet smooth mustard relish. It's a very simple pickle and great on salads and with chicken.
Aloha, we used to have it on cold cut sandwiches.
Piccalilli is one of the best cold Relish there is. I don’t know if it’s something Americans have? But your so right it’s simply & easy to make. Great with bacon, fish, cold meat of any kind.
Your garden is beautiful.
I love watching you two as a team.
I love the dog making his own personal pond and its impressive how far he has gotten in the last couple years!
Smudge sticks have serious spiritual significance to many of the indigenous communities all across the Americas. They are not just incense.
I cannot thank you guys enough. I’ve had the most successful garden ever this year. I live in Southern California so my weather & crops couldn’t be any more different. But good gardening is good gardening. By watching you & following a lot of your tips, my garden is magnificent. I have tons of tomatoes for the first time ever here. The eggplant is great. Lots of beans & pickling cucumbers. I have massive pumpkins & a ton of gourds.
The biggest key to success has been bone meal. When in doubt, sprinkle some on. Balance that with fish emulsion for great results m. I’ve also started using a soaker hose because we’re in a terrible drought.
What do you use to control insect damage to the brassicas? I noticed that yours looked pretty bug free. I’ve used neem oil and BT sprays, and they seem to be working.
Anyway, thanks so much for helping me up my gardening game. I’m having the time of my life.
fuser k that is so amazing to hear, thank you for the detailed comment. We used BT in Oregon and I alternate between neem and essential oil spray for aphids if they get bad in the high tunnel. We have a swedish midge too in the spring, this year I put a few drops of marigold and rosemary oil in a 1 gallon sprayer (full of water) and a few drops of biodegradable soap and just sprayed the plants once. I have found some essential oils are very effective at deterring bugs. Lavender works quite well too but I personally use this as a last resort because these repel the majority of insects and generally that's not what I am after I am a big believer of bugs in the garden :) As you hone in your gardening bugs tend to not get you upset as much since they are normal part of life. We do have bug damage so to speak but my philosophy is to keep the soil healthy and therefore the plants can be healthy. Take care!
A minor request, please. I would really like(to buy) a soft cover A4 book of some of your recipes. The healthy foods you prepare are impressive and healthy. The world needs these kind of food preparations. 😊
You could make one, and A4 is a bad format.
You two are living a fairytale dream life. Your 20 hour summer sun makes your garden unbelievable! I love the color of your house and the accent colors too! Isn’t it time to build an outhouse? I love how you write a journal when you are up there! More people should follow your lead. Now on with the show...
They have an outhouse built in a previous year/video
Try collecting the elderberry-flowers next year in the spring, they have a very different flavour, and make for delicous sirups.
In Germany those are very popular and often used in drinks mixed with water, or in cocktails. Works well with mint. Also great to sweeten desserts or in yoghurt. Another option is dunking them in crepe/pancake-like batter and frying them. Jellys are also jummy.
Sirup: remove leaves, stems and unopenened flower buds and shake of any dirt (don't wash if not absolutely necessary it'll remove flavour).
There are different recipes but for most you'll cover the flowers in cold water, add a cut lemon and let sit covered and cold for 2-5 days. Then sieve. Some will add the sugar at the beginning just as is, some will dissolve the sugar in boiling water at the beginning and use that water, some will add the sugar now, either way you'll need to boil the fluid at the end and then it's ready to be used and stored.
I also use dried out elderberry flowers as herb tea (delicious), and fresh in pastries (very good in apple pies.
As a German I approve. You can also make elderflower sparkling wine. Similar to the Sirup but you add the sugar in the beginning and let stand for up to two weeks, it will have natural carbonation but always store the bottles in buckets as the tend to foam up. 😂 (that was an interesting 6h car ride when it happened to my parents. 😉
If elderberries have cyanid in them how can that be good for us to eat? I must be missing information on preparing them. Thanks
@@dorothyallen3614 The seeds (as well as stems and leaves) don't contain cyanide but glycosides which our bodies will metabolize into cyanide. These glycosides will be deformed if boiled therefore posing no more risks. The berries are high in vitamins, anti-oxidants etc. and can therefore be described as healthy.
Seeds containing cyanide-inducing glycolsides like this are actually pretty common and also the case with plums, apples and apricots and in trace-amounts in a lot of fruits. Now small doses don't do harm, so a couple apple seeds you'll never know. Elderberry-Seeds have a comparatively high concentration of those glycosides and a higher seed/pit to fruit ratio so you get to an amount that causes issues quicker. But the amount needed to kill you is like 100 times that so with a normal eating habits that isn't an issue even if a lot of fruits/legumes or pits you might realistically consume as well have trace amounts when raw.
I will appreciate yours commitment to growing fresh vegetables without the pesticides.
For everybody commenting about beeing scared with collecting mushrooms: there are mushroom guides with a focus on the edible mushroom, ones that look similar and how to tell them apart. Another great option for beginners is looking for mushrooms that have no similar looking ones growing in your area, there are a couple of sites and those are usually also highlighted in the aformentioned books.
I've been collecting since I was a kid, but it really helped me broaden my horizon. Have fun :)
If anyone lives in AL or metro ATL and wants to go on some guided forays i can connect you with some people :)
It's a little after midnight here in central PA. I'm now sitting here eating some tomatoes🍅🍅 from the garden! Your garden looks 👀better and better with each new vid🧄🥬🥒👍✌You guys have one of the best wilderness cooking channels on the Interwebz💚 Take care Eric & Arielle .... all the best!🍄🍄
Before you burn the sage make sure it’s safe! Smudging sage is a totally different variety and I believe that eating sage can actually be quite harmful when the smoke is inhaled. Make sure you look the details of the one you have up! It’s usually a white desert sage that’s used for smudging.
Oh, interesting.
It’s after midnight, I just finished watching, and I just want to sink my teeth into that delicious looking pastry! Yum! You two never disappoint. Thank you for bringing smiles to a world that just doesn’t know how to chill and live life the way it’s meant to be. Peace until next time! 💞
Thanks!💞
The size of that cabbage was insane!!!!
Much love from Minnesota ♥️♥️
For real! I've never seen anything like that!
Minnesota here too! ❤
It looks like dinosaur food.
I've followed your channel for over a year and really love it! I live in Finland and we have quite the same climate and nature as you have. Many same plants, mushrooms and berries. We had a great year with cloud berries, actually preserved 20 litres. Unusual to get that much! I wish all the best for you!
Hi Eric & Arielle. I now have my sister hooked on your channel. When she watches with me, I can't get her to shut up because she sits here and says, "OMG, I can't believe everything they do. Will you look at this Dianna." I tell her, "I know what they do, please be quiet so we can hear what they are saying." So now, that's all she wants to talk about. She loves to cook and try new things and if I were to be honest, she is probably your #1 fan now.
That melts my heart! :D
Bandit and Beau just make me smile.
Hey, I want to share a quick tip w/ everyone. When foraging for mushrooms, always take a little bit of dirt/soil from right next to where you picked the mushroom and cover the spot where the mushroom grew. Just gently pat soil down and then I sometimes even take a small amount of wet leaves and soil to cover the area that I just put the soil. I do that to offer protection for the regrowth to reach maturity before an animal finds it. The “root” that is left behind after you pick a mushroom has spores to continuously re-spawn, assuming the weather conditions permit this and they get covered up each time you take a mushroom. If the mushroom was growing out of dead wood rather than soil, then I just put some debris, like dead and wet leaves over the area where I picked the fungi out from. This isn’t always possible to do, for example if the tree is still standing, but it’s easy to do when possible and it will help you to find mushrooms every time you return to forage. Happy foraging! 😊🍄✌🏼
У грибов нема коріння
Those cabbage leaves would make some world record size cabbage rolls, no?😳
Tonight I cooked boneless chicken legs, cauliflower, mushrooms, green onions and green banana, with sweet chilli sauce in a casserole. I love that I live in a country where all those products are fresh. My daughters live in Russia, in a climate very similar to yours, and the eldest daughter loves your videos. She and my granddaughters grow food in the grandmother's village, and forage for food in the forest, and along the riverbank. You have chosen a good life, and I hope that you continue it forever. For me, food is life, and good food is life!
Cloud berries are amazing, on of the things I miss about home
Cloudberryjam, warm with vanilla icecream , brings back childhoodmemories 😋🥰 Everything you cook looks so delish 😊🥬🥒
That sounds good! I don't think they serve cloudberry milkshakes anywhere near here, though.
I start my day with chaga tea. It also does really well here in Michigan too.
It has so many health benefits, and if you like the taste of dirt, then you’re gonna love it!
It has basically no flavor but I crave it. So I drink quite a bit
You two are better than a PBS cooking or foraging series. Love every new video.
What a great harvest, both from your garden and the forest! The sauteed mushroom and pasta dish looked so good, as did the custard cream puffs with berries on top. You guys give us a lot of recipe ideas with all the great stuff you cook in your kitchen. I'm a cauliflower fan too, and the ones you guys preserved looked so good. The giant cabbage was amazing. Nothing goes to waste as the chickens get the leaves, etc., and the compost pile gets the rest. Great video!
Yarrow used to be a must for old times warriors. My grandad used the leaves to stop my brother's nose bleeding, he was prone to it, but never had it afterwards. Since you live far from hospitals, make sure to make some powder for wounds. Tea is also excellent for upset stomach! Your garden gives me so much joy, like Eden:)))
What do you do, just sprinkle it on the wound? Is it an antibacterial? Or does it just stop the bleeding?
I want to eat those cloudberries so much, I'm so intrigued!! 😭A sour peach custdard just sounds like heaven. Also I think the recipe probably meant to strain the custard through a mesh strainer, like the ones you sift flour with
Cloudberries are amazing. They're super hard to find in Alaska in a lot of places, but omg they taste like heaven
Again you 2 make 5 star gourmet recipes with what you have got on hand and harvested straight from Mother Nature. You are awesome to watch. I don't know who does your editing but whom ever it is does such a professional job. I watch a couple of other channels and your editing is by far superior. I hope utube gives out editing awards because I believe you should get one.
What a vegetable garden!!👏The fertile soil - nitrogen, phosphorus, potassium, etc. based compunds, the soil microflora .... amazing! The nutrition - health promoting phytochemicals. The natural diet for people, "us humans". Food that provides the natural precursors for a healthy, vigorous biochemically stable body. Wonderful episode. Congratulations! And the wild caught salmon, organic herbs, .... and the variety. Three cheers to you both.😊
22 hours of daylight probably doesn't hurt.
Another beautiful harvest. You can also eat your calliflower and broccoli leaves as well and cook them like you would greens or cabbage. I know you give them to the chickens but try a few leaves sauteed up with some bacon or even your smoked salmon and serve it over some quinoa or wild rice and its delicious. The desserts turned out beautiful as well.
We had chickens when I was growing up and we "scratched" them with cracked corn once a day. For anyone unfamiliar with that term, you sprinkle something in the run for the chickens to scratch at. They love to dig and make a mess looking for treats. Because of all the corn (as well as other reasons, I'm sure) the yolks were always very orange. The first time I had a friend over who had never had fresh eggs, she thought all the yolks were bloody. She looked like she was being forced into something when she tried the eggs, but immediately decided that if she had a choice, she'd never eat store-bought eggs again. LOL
Love when you harvest then preserve your harvest, also your braver than I am picking wild mushrooms, yes I know you do your research on them. I agree with Eric wild berries taste so much nice than purchased ones, maybe because they're al-natural then the hybrid ones. When I pickle cauliflower I usually add carrots, onions and a touch of celery maybe a hot pepper or two yum. Ariel the brioche custard buns you made, omg delicious, I could almost taste them 😜. Your garden looks amazing, unfortunately it's been in the 90's-100's here and dry, our garden didn't do so good and we live in the mountains ugh. Can't wait to see what's next. Be Blessed.😊🇺🇲
Love you guys. Have an awesome tip for some of your cabbage leaves. When you guys pickle like you did with the cauliflower, to keep all the ingredients submerged, use a nice pliable cabbage leaf on top to pack it down. Then you'll have a two-fer..pickled whatever and cabbage (sauerkraut) in some cases. Enjoy!😉
Your veggies are so squeaky! You never hear that sound of freshness, vitality, and life at the grocery store. That alone makes me want to grow a vegetable garden.
In northern Norway it is very popular to pick cloudberries. people have secret places to go, which they don't tell anyone where, because the berries are so popular. A popular dessert is whipped cream with a little sugar and cloudberrys. The dog has soon made the pond so big, you can have fish in it. The bread you made is popular in Norway, we call it school bread. (without the berries) but with powdered sugar mixed in water around the middle, and coconut flakes on the powdered sugar
That was super fun. Loved watching you guys harvest, it seems so relaxing with the cute little baskets, and then baking like snow white afterwards!
You guys are fantastic! 9 AM, in Ohio and I just had frozen pizza! I was closing my eyes and trying to think “custard “ ! Didn’t work but I have an idea of how to make brioche now! The best part of my breakfast was my cat curled up with me and your video!❤️🤍💙
I love the bread and butter pickles. Growing up, my dad would make sandwiches for lunch with them when we were working and that taste always reminds me of him and those days.
My heroes! I even bought an Alaska shirt because of you two🤩🤩 blessings and love💓
Love your videos. Whenever I see an upload I know I have something amazing to watch either now or later. Can't wait to find my piece of Alaska heaven
Awesome mushroom hunt, I am surprised you dont do more of that. My grandma used to pickle the small redhead ones, delicious. They are also great with beef/moose. Also these are not often attacked by worms, so its better to cut/clean around the root and not cross, you get more flesh. I am so looking forward to a week at my cabin in Tatras and do some shroom picking myself. Have a great rest of summer guys!
You did it again beautiful 😊I don’t think my eyes 👀 blink watching you kids❤️👵🏻
When my husband I visited our son in Fairbanks we went to a garden show and I was amazed at the size of the veggies (we are in St. Louis) but yours really are better. Amazing. This channel is wonderful and I love reading the comments.
While your growing season may be shorter than mine here in southern Oklahoma, the abundance of rainfall makes up for it. My June water bill was 225.00, our temperature has stayed around 105’ to 107 for the past 30 days with no rainfall. It does my heart good to see your bountiful gardens!
Another great one on the books:It’s always so exciting to see a new vlog come up. Always a pleasure you guys. Keep learning and sharing -please. Thanks so much.
You two are amazing to watch!
Your garden is unbelievable. Good for you! You are living a wonderful life ! So nice to see!
Watching in 2024 and there is Beau.
How can a person in the lower 48 actually feel sadness for a dog they never met?
I just do.
❤
WOW! Your garden looks awesome. That little cutie patootie in the garden helping out made my heart melt. 😍 (No I didn't mean your hubby. 😂Sorry, I meant Bo❤) lol
It's wonderful you can forage for so much. Nothing like fresh pick. I wish we had those cloud berries around here. They sound delicious! Great video as always. Love, love the color of your house.
Olá, como sempre seus vídeos são incríveis, vegetais saudáveis, orgânico. É uma delícia, realmente fico encantada, vcs são ótimos.
Those pastries looked fantastic with the different berries. What an excelkent idea for the berries. I liked the blopper at the end..." make me look good". You two make me smile have a great day!
7:25 I just love that dog and his swamp! I dug it myself dad.
That all looks lovely, especially the pickles. I like making powder out of extra cauliflower and that gets added to soups, pasta, quiche, etc.
What a gorgeous garden! The plants have huge leaves & everything looks so vibrant & luscious. Cauliflower does look like little trees when cut up. When my brother was little he called broccoli, "flowers" .
In some parts of India its pronounced as "Foo-la-ver" :)
Fantastic foraging trip guys! A treasure hunt in the woods!
I absolutely love watching you two do things! Do it yourselfers with everything! So fantastic! Always look forward to each new video!❤️
All that daylight!! You two are so much fun to watch!
Your garden looks amazing!
I swear your garden makes me so happy. I’m not sure what it is but I just love watching clips from your garden.
Living in the South I keep forgetting when I watch you guys in your garden that you can stomp around without being wary of venomous snakes. Makes me nervous sometimes to watch you until I remember that fact. Beautiful and productive garden by the way!
OMG you guys are always keeping us on are toe's I feel soo special getting a video on Friday night 😆 from both of you so so so so happy have a great weekend 😊💚
i love you guys and the animals its so great to see you show us new things and ways to cook things that are from the garden . love all you do and talk about , you two are my favorite its always an adventure to see what you cooking or doing . thanks for taking us along . from seattle washington
Collards & cabbage fried with bacon and fresh cornbread was my dad’s comfort food. Wow
7:20 - wild happy doggo spotting. I hear they're a pretty popular sight this time of year.
Your garden is looking so great..and tasty!
Yarrow is great for deterring mosquitos. Make a spray, rub the plant on your clothes or if in a hurry and running from mosquitos and you see some yarrow, grab it and start swatting yourself to get the scent on yourself.
I can almost smell the freshness of those leaves! Ah goodness!
Great comments from People 👍 .
You guys Sure know how to make my mouth Watering 😇😊😋👍👍👍💚🍀💚
I'm so jealous of your garden, I live in an apartment and my balcony is small. Nothing like homegrown food, keep up the great work...and just have to say, my mouth is watering 😋
You guys are going to have to buy a larger salad spinner.
Bandit playing in the mud, Bo getting a pea - makes me happy :)
The cabbage is enormous
I Always look forward to seeing your journey and where it takes you. Never a dull moment. Also, those pastries look absolutely delicious. I love cloud berries. My current favorite is peaches and cloud berry mixed.
I finally caught up - watched the whole catalog! I love your amazing story, presentation, and the work you put into making the footage look so amazing.
Something I noticed watching many years of your lives in quick succession was how big the loss of a root cellar affects your life. I also noticed the ground under your shower was not frozen when everything else was, and that your floor doesn’t have enough insulation (you always have slippers on in the winter)… putting that all together, would you be able to make a small cellar underneath your house? Not deep enough to walk into, but something you reach through a hatch in your floor to access? Basically a very insulated box that’s kept above freezing by the heat of your home, but would stay cool in the shade of the house in summer?
Even if you could put away half your jars and some roots for a few months it would help a lot. Need those fresh crunchy carrots! :)
Yay! Instant respect when you started making smuge sticks!
I love the sound of fresh cabbage leaves,
Hi Ariel, this seems to be a really good summer for king boletes! Pretty much half of our forage finds this year are king boletes, and my moms been finding a lot in wasilla
Your videos bring me so much happiness! From the cooking to the foraging, the adventures and that amazing garden. Thank you for my mini vacations and inspiration!! My 16 yr old wants to know if you'll be putting out a new calendar... she loves your photography. :)
I believe we will be 🙂 and thank you for your kind words! We appreciate it ❤
The chairman of the Hort Dept when I went to Community College lived in Alaska for a few years and told us about growing huge cabbages like that. It's because of how long your days are in the summer. They are crazy huge though!
Because of you guys I just checked a lot of the mushrooms in my yard (I live in a marshy mossy part of Wasilla) and I have a lot of different Boletes growing in my yard! I won’t eat til I research more, but thanks for giving me the motivation to try to identify them! I up until now have just marveled at them.
I love watching you guys forage! I hope you guys have at least one more mushroom and berry hunt, each. Also, I keep wondering what you guys are going to do for meat this year, other than fish. Are you moose hunting? --Jessica from Florida 🌞
Sage is excellent for smudges. I've never used lemon balm but I can imagine it smells fantastic. Sage is traditional used for cleansing negative energy. They are also great for bug repellent. Especially when your using rosemary, citronella, or even mint. Add some pine springs in the mix as well. But you'll need to burn them green. Dry pine will take off like a roman candle. Lol.
I have lemon balm all over and hope it smells nice smudged
I don't understand what people think they are doing, when they 'cleanse negative energy'. Does that mean you're simply relaxing, because you enjoy sage, or do you think that the smell makes demons flee the area? What are we talking about?
@@hxhdfjifzirstc894things like sage and wands, all those little stones and crystals? They are just there for focus. Its actually about purpose and intent. It's about faith. There are dozens of religions. Not a single one works without faith. Including my own. 😉
@@hxhdfjifzirstc894 I am making to smudge the bugs from flying around me on back
@@hxhdfjifzirstc894 Many, if not most, religions make use of incense in their rituals. These type of 'herb sticks' are generally used in pagan and wiccan ceremony but have fallen into popular culture, as is the way with these things. They have symbolism and deep meaning to some people, to others its just for fun, calming or a relaxing scent. Either way, the burning and scent of herbs is quite primal and would have been used by our ancestors before many religions were formed. What it means to you can be personal or spiritual, but it's also a part of humankind and connecting with nature as people have done as long as people have been. The same as growing your own food, understanding the importance of plants, ecosystems etc. Skills and feelings we've forgotten in the most recent generations. Often it's as simple as connecting with our roots, a reminder that nature is what makes us all and we need the earth, the plants, the animals, all the way down to the tiny bugs, to keep the cycle going.
I love watching your videos beautiful garden 😍🏡🏡🏡
I had a puffball mushroom the size of a jack o'lantern pumpkin. The skin cooks up good like chips, but the inside got soft like tofu. So we scrambled it with onions and eggs and sausage. It was awesome. Chanterelles are growing in our backyard now, so tomorrow we will be harvesting them. Awesome video. Gotta try the custard berry bread.
I always look forward to your videos!
I can't have flour due to medical issues so I slice cauliflower into thin slabs ... then dehydrate ... then process into flour in a food processer. Cauliflower flour makes great waffles and believe it or not cauliflower waffle ham burgers are fantastic. Cheers.
Could stuff a lot off Moose meat in those cabbage leaves!!
Your two dogs are the cutest and see that you take care of them in a very loving way.
Hey lifelong Alaskan here. I really like you guys (don't say that often, or lightly). I sure hope my son and daughter have the courage to live free like you do. see you on down the trail.
Thanks John :)
This video had all my senses tingling. Love how you eat and harvest. Beautiful photography of your stunning plants. My mouth is now watering over the brioche with custard and berries. Heaven on earth. Thank you for sharing. I am curious about pressure canning. Do you not use a lot of water? Is it safer than a water bath? I have been anxious about the process but you both enjoy it so I was curious.
Thank you 🙂 Pressure canning uses less water but requires a longer processing time, therefore it is more costly. I enjoy both and sometimes water bathing is appropriate for the items we are preserving and other times pressure canning is deemed more safe (for foods that are not acidic, including meat and vegetables).
@@SimpleLivingAlaska thanks. I think less water is an advantage as I always manage to miss judge how much water in the water canner. I am also short so lift lots of hot water can be scary. I guess the next adventure is a pressure canner.
Nancy Davidson: I never lift the pan with hot water in it. I might have been able to do that when I was young, but no more. Now I put the pan on the burner, then add water, then heat it up. I take out my jars one at a time when they are done, then let the water cool down so I can scoop it out later with my large measuring cup. That way I never have to lift a large amount of hot water. Maybe try that?
@@salyluz6535 great suggestion.