Spring Herb Pie - Foraging, Baking and Eating 

@Jannie Kirsten It used to be Jas. Townsends and Son, and it was primarily a store thing with the youtube on the side. Jon's dad is the original Townsends, the Jas. who started the whole thing.

She's such a happy, much loved little thing, wonderful to see!

I A M S P E E D

I used to go hunting and foraging with my father. He taught me to recognise some berries that are red on the outside, orange on the inside, a large pip in the middle. A year later, on a school trip, walk through a natural reserve. Picked and ate some. School teacher horrified, telling me to spit it out until I explained.

@Edith Verderber i dont think im into stealing peoples personal info or getting mine stolen unless its by the soul called mister john barosa.

@Edith Verderber like I get this is a spam bot but my question is who falls for this kinda thing they look at a post like this and go “ yes I would love to commit a crime and personal betrayal using an app I found in a RU-vid comment” like how do you get that thought process

Dandelions are perfectly edible. Flowers, leaves - even the roots. They are diuretic - indeed, the French name for 'Dandelion' (itself a corruption of the French 'Dents De Lion', or 'Lion's Teeth', because of the jagged leaf edges), is 'Pissenlit' or 'Piss In Bed' - but you'd have to eat several pounds of the bracingly bitter leaves to have any effect. One of the nicest things I've ever eaten was a French dish called 'Pissenlit au Lard', which was a salad of Dandelion leaves, stripped from the mid-rib, with pieces of hot bacon on top, and dressed with the bacon fat. As simple as that.

When i was in 6th grade i ate a dandelion for a bet and then googled if it was poisonous after i ate it. Not my brightest moment.

YES.

May be the music honestly cause the music alone is doing that for me and its wonderful

I did initially narrate the recipe part, but it made for a really long video. I'll keep doing a mix of spoken vs silent content though, so there will be more of your favourite stuff soon...

I saw those expressive hands waving about and wondered what narration I was missing out on. I haven't seen a video of yours yet that seemed too long.

I was even in a live stream they filmed at the expo 😎

@@philaphobic kewl

Oh yes, now you're talking! The most delicious thing I've ever eaten in a restaurant was a not terribly inspiring sounding starter - vegetables deep friend in a light tempura batter. It was a revelation, absolutely superb! I only wished I could have had it as my main too, it was SO good. I knew the main event would not live up to it - and now I think about it, I'm not sure any food has, ever since!

Huh. I've had a hankering to make dandelion fritters for *ages* but beyond springtime its difficult to find large quantities of the flowers. If I tried them in tempura, however, I could make other sorts at the same time and wouldn't need a huge quantity. Thanks for the inspiration!

I have collected your recipes- they look delightful. My favorite foraged greens recipe lately has been a quesadilla (pliable whole wheat flatbread) filled on half with a sharp cheddar and lambsquarter (Chenopodium album also called variously fat hen, goosefoot...) that was prepared by sauteing in oil with some onion. Fold the other half over filling and then brown a bit on both sides.

He’s a food genius in general.

Piethagorus.

She does resemble a Manchester Terrier, but we'll never know for sure - she's the pup of a stray that was rounded up in Portugal - probably some mix of terrier/whippet/iberian greyhound sort of thing

I would love to collaborate with him some day

Honestly it can be a lot of fun! Obviously making sure you know the right plants to eat is important though. Where I am, we have tons of berries, and it's pretty easy to tell the safe ones from the not-so-good ones once you know what to look for. As for other plants, it varies a lot- dandelions are pretty easily recognisable, but out here things like wild garlic can be mistaken for, say, death camas (which is about as edible as it sounds). I'd say the best thing is to find out what's in season, pick out one or two plants that are unmistakable, and look for them. Once you're comfortable with that, move on to some more. Slowly work up to the trickier ones when you're more comfortable with the tricks for identifying them. Or better yet, find someone who knows what they're doing and have them teach you- I personally find that way easier than just going with what I see in books. Either way, stay safe :)

Classical order in scam.

I can tell by your nutmeg comment that you watch Townsend... lol

There's something to be enjoyed in every season, I find. Autumn is full of mushrooms, nuts, apples, umbrellas...

I actually work in IT - I cook because I love to eat - I guess when you love something, you care about making it good

@@AtomicShrimp A true Renaissance man!

Matthew Lam - Pho Xa

Unknown - whippet terrier cross we think

Most of the mix was used, you just can't pour it in all at once fast

Giant hogweed is the dangerous one. Different plant

@@AtomicShrimp Interesting! Thanks for clarifying :)

The weird thing about giant hogweed is that the sap doesn't actually cause the blisters - it causes acute photosensitivity - basically makes it so that normal daylight will burn you

No, but I just discovered a place where it is growing locally (didn't find it in time to pick the young shoots this year though)

I think so

I don't recall the exact tracks, but I am pretty sure at least two of them are by Chris Haugen