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Why remove the “silver skin?” What is it and why don’t I want it?

You mean the guide was correct and you got the gut wrencher

The lab made me laugh a bit. I like Italian beef cooking the shoulders. The whole front quarter is good for it.

Great info!!! Thank you!

This should have more views

What’s your favorite rose hip recipe?🌹

You a You are a great team

Hi, I am an amateur rose breeder from Nuremberg, Germany, great content! I have looked up your mentioned species (I only do know Latin and German names and so had to look up), - and I have been lucky to see them already all in the "Europarosarium Sangerhausen", which is the biggest rose collection worldwide - they do also have a collection of wild roses. For a permaculture garden, I would take Rosa rugosa and Rosa canina, perhaps also Rosa moyesii and Rosa spinosissima. And there is even a cross breeded variety of Rosa pendulina, that is called "Piro 3", which had been crossed especially to get well sized and strong aromatic fruits on a nearly thornless shrub, for the jam industry. Actually, I have already made jam myself, using Rosa canina mixed with Rosa rubiginosa and Rosa spinosissima (named Scots rose in English, I think). Its truly delicious, and I do prefer it above all other jams! Tasty stuff! 😋 Greetings from Nuremberg & Merry X-Mas! P.S.: By the way, three days ago one seedling from my cross breed between the signal-red variety "Florentina" and the deep dark red "Louis XIV" has luckily germinated. I did that crossing on 6th of June in 2022, but finally the plant embryo waited 2,5 years until winter solstice to germinate! 😅Can't wait to see its first blooming!

You don't say anything about the urticating hairs in rosehip fruit. Producers typically solve the problem of their irritation by splitting the fruit, then drying and sifting. Ignoring this can put one in the hospital, so you might want to issue a correction for your viewers safety!

I always see them around my property especially in the winter. I had no idea you could even do anything with them

It’s so much fun to have the kids bite into a pre frost persimmon.

What spice mix would you use with this tallow butter?

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.

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?

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.

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?

What other foraging tips do you have?

Gotta love some tree grafting.

Great video! Do we have them in Germany as well?

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.

Suppository is a butt pill.

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.

will have to watch the full podcast episode! sounds interesting

Crabapples are so versatile! Love foraging for them. can’t wait to watch the whole episode now.

Awesome podcast episode. Tons to learn here. And apples seem like a great wild edible plant to learn for beginner foragers.

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

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.

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!

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!

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.

Nothing like ladies undergarments to support your fruits😂 definitely works way better than I thought

Why American food companies don't care about Americans?

That looks so good I want some

Great show! Thank you!

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.

nice broadcast. ty

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

🥩 Good show 🥩

Cool!😎👍🏽 Now learn how to make Birch Xylitol and your gum becomes natural medicine.😉😁

Great content brother. Keep grinding 😁

Can we make mint tea next???

Love your vids 🙏

this is so true. biodiverse pastures grow healthy bison and cattle.

I love berries! I eat them raw, in oatmeal, Greek yogurt, salads, etc.

I think we call them Saskatoon berries

Can I find those berries in Wisconsin too?

Can’t wait to dehydrate some next year to add into our trail mix!

You could use icing sugar to help with the sticking :) 🍁

Bison energy is where it’s at. I dare you…😂😂😂😂