As a proud michigander I could not be happier with your choice of Cherry wood to represent our wonderful state! You did a wonderful job on the state, the plate, the food and all the way down to the fork. Thank you
Would love to see Hackberry for Minnesota. It is, bar none, my favorite winter wild edible. I'd absolutely send you wood and berries (drupes) if interested!
Michigan person here. Black cherry is neat, but hackberries are so ill known for how neat they are. They're fantastic urban trees for being fast growing, deep-rooted, and pollution tolerant.
A little tip for guesstimating the temperature of your dutch oven: hold your palm about 5 inches away for about five seconds and if your hand feels like its just about to burn, it's at about 350f. In boyscouts we jokingly called this temperature 'bout five. Once you get the feel for 350 (the temp most things are baked at) you will learn to adjust from there.
Love this! As a Michigander, this tree was actually a great part of my childhood! We had a couple of them in our backyard and when we were little my brother and I would pretend to be wizards and use the berries to make “potions”. I have a lot of fondness for this tree and I think it was a really great choice for this map!
LMAO I did something similar. Me and my siblings would take sweet charie ( i hope thats how you spell it)fruit and squeeze out the seeds so they would shoot out at each other. The seeds never hit anyone 😂
As a Michigan native, I was so excited to see what tree and treat you would do and I love the outcome of both! I’m so glad I found your channel, it is so comforting and informative :)
As a Michigander, I loved this video. My family used to have cherry trees growing in our back yard but the deer all the berries and bugs killed tree (and it didn't help that we lived on a golf course). But, I'm very surprised there was no mention of the Traverse City Cherry Festival that happens in June. It's a very well-known even that happens in our state. It's always beautiful going up there during that time of year with all the wild cherry trees budding.
Omg I'm so glad you added a little beaver island! Also funny story at our old house we had a small cherry bush that would give off tart yellowish cherries that slowly turned red and somehow it's survived for a long time and just randomly grew one day! I remember the very sweet smelling flowers and such too
Hey Justin! I just wanted to leave this comment here saying, that I absolutely adore your videos! The mixture between woodworking, tree-knowledge and baking, is just perfect. And last but not least: Your voice and the whole asthetic of your home and your pets: This radiates such a peaceful vibe, which I always enjoy. Especially when you add poems at the end of your videos (regarding your incense video). Thank you for work and have a good day, Wishes from Germany.
Another interesting video and also interestingly the black cherry has made itself quite known over here in Germany. Once planted to improve soil fertility on sandier and drier soils it is now spreading on it's own across more open and sunny habitats. The leaves and flowers are beautiful, but I haven't yet tasted its fruit. Excited for the next part of this series!
I hope when you do the South America Continent and Brazil; you consider doing Brazilian Cherry. I have a hatbox, Chief’s Book, and Shadow Box that are all made out of it. Both the Hatbox and the Chief’s book were made over 12 years ago. So the Brazilian Cherry has aged beautifully. Yet the coloration is very different than the American Cherry wood.
Funny you should make a video on this! Last summer, I began exploring my backyard, specifically the area behind my shed because I planned to convert it into a garden. I then realized how many species of edible fruits were back there, including wineberries and even wild grapes. There had always been a shaggy old tree back there, so I used my plant ID app to see what the berries on it were and realized it was a black cherry tree! I was skeptic at first because of the size and missed the season because of it 😢 but I’ll definitely be picking those next year!
Thank you from another proud Michigander! I absolutely adore my beautiful home state and it always makes me so happy to see it get some love. Even though it's the non-native sweet cherries which are grown here, we're considered something of a cherry capitol! Living up in the northern counties of the state like I do, it's cherry EVERYTHING up here! 😁
Unrelated comment but my cat just passed away and i’m having a hard time dealing with it, and for some reason i find your videos very soothing and it’s helping me get through this so thank you, keep up the good content ❤
I can't tell you how much joy I get from watching wood working and cooking/baking all in one. You do it all expertly, and the tone of your videos is always one I enjoy and want to see more of! Also: when you get to Oregon, I highly recommend looking into madrone/madrona wood. It grows prevalently in the south west of the state, and while it does grow elsewhere along the west coast, the trees in Southern Oregon are huge and strange and beautiful, and the wood is hard and gorgeous. Anyway, thanks for all your fun work! :)
I would love to see persimmon wood for Illinois! Amazing tree with great fruit and wood. Plus very interesting bark! And American chestnut would be amazing to see for an eastern state. Such amazing history in that tree and amazing efforts to bring it back from the brink of extinction!
I just love the amount of work and love you put into these videos. It’s really interesting how much you can do with different kinds of woods and how those woods flourishes. Keep up the amazing work!
Continue to love the series! It’s inspired me to make my own map with woods that are native to my garage. Not so exotic, but a bit more doable down here in the dead, tree scarce Texas. Keep the videos coming, they’re a blast!
Everything turned out absolutely beautiful!😍 Also thank you for the reminder that clafouti exists!!! I’m pretty sure that’s what my dad made once years ago but I could never remember what it was, I just remember it tasting so fluffy and delicious😋❤️
Hi tree man :) just wanted to let you know that your videos are my favorite and are helping me through a tough time. I especially love the baking or cooking videos where you take raw earth materials and use them to put a spin on common dishes. I love how you include so many facts about trees and out so much time into your videos. Thank you!! 😊
As a relatively recent transplant from the humid and lush east coast to northern CO, I am loving exploring the different environment (also the lack of poison ivy). I’ve learned lots from your videos and it’s enriched my hikes and times outdoors in these new-to-me ecosystems ❤
Keep up the amazing work I love your videos! Really hoping you can do pawpaw for Virginia!! And maybe North American persimmon for DC - I may still have some lying around
You know I really love this long form series. It’s a shame it doesn’t have as much attention as your shorts. It must be frustrating to be a shorts RU-vidr and have trouble getting people to watch some actual videos.
You would be surprised how delightful the fruit is. It’s a concentrated sweetened cherry flavour, almost addictive despite the thin layer of flesh coating the pip. Used to turn us into ravenous little monsters as kids and would irremediably stain any item of clothing worn on the day.
About 6 years ago one of the biggest cherries that ever lived lived near my house in a neighbors yard must have been 300 years old and was as big as a giant oak. It was over 6 feet at the base. But recently it got a horrible fungus in its wood that was yellowish and smelled horrible but oddly turned the woods smell almost exactly like the fruit. Unfortunately the fungus finally killed the tree and ruined the structure of the wood and so it was cut into fire wood chunks. I was able to make a few spoons out of the wood that did not fully rot and it was beautiful. Sadly now the rest of the wood is too far gone to use for any wood working.
Oakin (June berry), Grous( Basswood) and Bamboo (choke cherry) and my vote for Tamarack for Wisconsin (we live in Bayfield) and we harvest all of these for food and medicine. We also use choke cherry fruit as a fresh edible as well as making a mead or vinegar and next year I want to make Choke cherry fruit leather.
Yeesh, sorry our lovely state is so finicky around the edges, must have been a nightmare to cut out all those jagged coasts- but looks beautiful up there on the map! Thanks for makin our lil mitten!
I love the way you also cook and show mistakes in your videos. I would love to know what machines you use in preparing and making your wood items, I’m looking into various tools for my new workshop here in the U.K.
I was actually in Michigan quite a while ago and had some wild black cherry ice cream while up there, and that was probably the best ice cream I have ever had
I'm very interested to see what you do for Iowa in this series, our state tree is just... oak. Not any specific oak mind you, just oak. Would love to see how you manage to make that intersting lol
watching your map come together makes me wanna do this w my country but i have absolutely no experience woodworking (will probably accidentally cut off a limb), have no tools whatsoever and i have absolutely zero idea abt trees here. but now i do wanna learn more abt them. gon do some research and maybe try my hand at smth similar with a diff art form instead of woodworking
Ah! The episode I've been waiting for ('though I'll watch the rest, of course)! Beautiful grain in the wood. Thanks for including Isle Royale. By the way, contrary to its spelling, it's pronounced "I'll ROY-ul," not roy-AL, according to NPS and locals. Not sure why -- I'd be interested to hear if anyone knows.
A river birch would be a great tree for kansas! My grandparents have one in their yard and it's so cool to look at, not as good for climbing as some others though
Something similar to the dessert that you made is a staple in our household. It's very simple to make, and here's the recipe! 1 Cup Self-Rising Flour 1 Cup White Sugar 1 Cup Whole Milk or 1 Cup Cream if you want a richer "cake" 1 Stick Butter (salter or unsalted, it doesn't matter) 1 Pinch of Kosher Salt 1 Can of Pie Filling or 16oz of Fruit or Berries - Fresh Fruit or Berries can be macerated in Sugar if you desire, but go light with the sugar. You can also cook down your fruit or berries, and it helps to use a touch of corn starch to give it a thicker texture Pre-heat your oven to 375. Put your butter into whatever vessel you desire to bake this in and put it in the oven as it preheats in order to melt it entirely. While you are waiting, mix the dry ingredients first before adding the liquid. Once the butter has melted and your oven has come to temperature, remove the pan and add in your batter. The butter will creep to the sides of the dish, and that's fine, it's what we're looking for. Once the batter has settled, add the pie filling, fruit, or berries directly to the middle of the batter. Do not stir once you have added in the final ingredient. If you'd like, only use half of the butter when melting it originally and save the rest to dot the top of the batter/fruit mixture. Bake at 375 until the crust has reached a beautiful brown hue and you can stick a toothpick in without any uncooked batter getting stuck to it. You know how to do that, I don't need to tell you! There you go, my friend. It's the least I can do for you providing me with some of the best entertainment and educational videos I have ever had the pleasure to watch. Your channel was my 2022 Channel of the Year without a doubt. I am also from South Louisiana and here we pride ourselves on having the best bread pudding known to man, and I just so happen to have a recipe that I created that'll knock your socks off. When you decide to finally do Louisiana or Mississippi, it would be an honor for you to try out my bread pudding recipe. If you'd like for me to give it to you, I have no problem in doing so but you're gonna have to give me an email address or something because I don't want it getting out to just anyone. I've won awards with this recipe and it would suck a goat for it to get out. Thanks! Sorry for writing a novel!
BTW you can substitute self-rising flour w/ 1 1/2 tsp. baking powder and 1/4 tsp salt per cup of all-purpose flour. I have to do that when I make my dad's "cat head" biscuits. (so called because they're purportedly as big as a cat's head)
i love the amount of work you put into your videos, i dont know how you can make so many and still find the time to be so connected with nature ! you also have an amazing personality to your videos and honestly your character that is so hard to come by :)
Great video! Just a helpful tip, you shouldn’t use metal utensils on cast iron because it can harm the seasoning. You could make a wooden dessert knife and server for your next video. I think that would be cool :)
I love that you added Isle Royale, even if you did twist the pronunciation a bit. Don’t worry; the wolves and the moose up there don’t mind, so neither will I.
I'd been wondering what type of tree a tree from my childhood home's neighborhood was, and I think I now know it was a black cherry tree! Me and the neighborhood kids would wait patiently for the time of year when the berries would be super juicy, soft, and a dark black or red. The nickname we gave them, bloodberries, came from the bright red juice they gave out when squished. A bit morbid, especially when we smeared them on ourselves and pretended we were dying... either way, i'm glad I now know what that tree was. Loving the series so far!
Maclura pomifera for one of the south central states it has a beautiful orange center and is a very hard wood bows made from this wood was worth a horse and a blanket in the old days. They use to make ox yokes out of this wood too aliases boris de Arco, osage orange, hedge apple. The fruit is high in pectin and the seeds are edible mean thorns tho for being related to mulberry it should be a cousin to the locust 😅 one of my favorites next to the willow
We started in MI...then got transplanted to NC....I HATED it down here at first but now it's home so you have to do North Carolina next....you have to....lol
i very much now want a black cherry tree in my backyard. i live in michigan, and my dad has been wanting some fruit trees. might have ti find some saplings!
Friend. If you are going to talk about native plants and non-native plants, can you please also discuss the environmental importance of native plants as food for insects 😍😍
I’d love to see your take on a Dutch oven lid stick. I can’t imagine it was something my scout troop invented. Find a Y shaped hardwood branch and cut the bottom off around an inch below the crotch, cut off one of the upper branches about 2 inches from the crotch, and the other upper branch is your handle.
May I suggest Red Mulberry tree for Iowa? They're considered a nuisance tree here, but I've always thought that was a bit unfair. The berries are sweet and the wood is very similar to black locust in appearance. I loved picking mulberries in the wild as a kid and we would miss them with raspberries to make a cobbler. I would love to see it highlighted in a cool way, which you do so well each and every time! The hardness and durability makes me think it would be a good tone-wood for a tongue drum but I've never seen it used that way. It's rot resistant, insect resistant, and the berries can make a very deep purple stain . (Unlike the white mulberry). The end grain is beautiful and intricate while the heart wood is more uniform and has a very warm color to it. It's usually used in fence posts and furniture, but they don't get very big so you don't tend to see the lumber commercially available outside of it's native range. They tend to grow right up against structures like houses and will regrow no matter how many times you may try to get rid of them, so they can be a bit of a nuisance. However, they're still one of my favorite trees around here.
I want Florida Next, unfortunately the Sabal Palm is very soft wood so it’s not very good for woodworking unless it’s been thoroughly dried. In my county 13-15% moisture content is considered dry and you really can find anything fresh cut less than 35%
Thanks for using a favorite tree for my home state. I love ove using cherry for smoking meats. Gives off a nice sweet smoke. Please be gentle when using metal on your dutch oven though
