Spring Herb Pie - Foraging, Baking and Eating

While I have been out and about this spring, I've noticed that it seems everything is especially fresh and green - and there are a great many tasty wild green vegetables to be foraged.
The pie in this video is inspired by a couple of recipes I watched on the Townsends channel - below are the links:
Spring Greens Pie:
• Stinging Nettle Pie - ...
Herb Pie for Lent:
• Vegetarian Pie From 1769

[@mrlollersk8r]

Yes! You watch Townsends, I see you are a man of culture.

[@ElectableDane]

@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.

[@shyen794]

your dog is so cute zooming around!

[@glamdolly30]

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

[@enderbossgt]

I A M S P E E D

[@sandysani6045]

The sweet happiness your dear doggy expresses running in the fields is wonderful! Gave me a happy heart ❤️💗💙

[@DeathbyPixels]

This is making me nostalgic for something I’ve never experienced

[@yes0r787]

YES.

[@jadelapont6450]

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

[@sirbillius]

After seeing the movie “Ice Age” as a kid I went out and immediately tried to eat a dandelion. This provoked my parents to shout at me to spit it out followed by comments about how dandelions were not edible. After seeing this I feel a strange feeling of validation for my six year old self’s actions.

[@Fridelain]

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.

[@tobykassulke2385]

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

[@George-vv5ok]

@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 KZbin comment” like how do you get that thought process

[@brianartillery]

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.

[@renae2954]

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.

[@vincentcastro1117]

Watching you forage was extremely calming.

[@sinphony9835]

I like it much more when you narrate personally, still loving the foraging videos though!

[@AtomicShrimp]

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...

[@ArcataTaper]

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.

[@iCelestialMoon]

I freaking love his dog, she is so cute. I could watch that dog all day, she has such a pleasant and energetic personality! ❤️ ______ ❤️

[@philaphobic]

Aww, 2 of my favorite KZbin channels together ❤ I've met Jon Townsend at a living history expo here in Michigan, USA.

[@philaphobic]

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

[@emiliofernandez7117]

@@philaphobic kewl

[@f.k.burnham8491]

If you wait until the garlic and onions head up and the flowers on it bloom, pick them and dunk in a very thin tempura batter then deep fry. Makes a fantastic treat. I am thinking of doing the same with clover heads and even dandylions.

[@glamdolly30]

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!

[@benny_lemon5123]

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!

[@yes0r787]

Such a beautiful pie. Could Eva be any happer than when she is out on a forage? Life is good.

[@Lady8D]

Yay! I love seeing Eva!

[@anneargo-davies692]

Ohh, that looks good. You have a great place to rummage for herbs. Looking forward to your next recipe.

[@susdowner4068]

I have to try some of your recipes and I love how your dog was just zooming

[@danieltempleton7512]

HA! Knew it was a Townsend's inspired vid. Love that channel!(and yours) I don't have the confidence to forage, unfortunately, so live vicariously (and stay alive) watching your exploits!

[@1ericedwards]

I love it when youtubers I watch like the same other youtubers I watch! Saw Townsends' recipe some time ago. Looks good!

[@Podgemaster]

I love coming back to old vids. Love Townsends too!

[@wonteatit]

I love watching your dog have so much fun

[@wonteatit]

I've been watching Townsend's channel for years now. It's so much easier to connect to the past through the kitchen. I recently read about a collection of really old Mexican cook books that were restored/preserved and scanned into PDFs as well for libraries. I looked at a few of the PDFs that were available online but my Spanish is just not good enough to really appreciate them or really to even process a lot of what is there. It's been too many years since high school for me.

[@jillfrancis8380]

Mike I live in Lebanon and we have a Spring dish of fried herbs comprised of tender mallow leaves, broad dock, dandelion and some others I don't know english =. These are fried with onions in olive oil then doused with lemon juice and eaten with something like pita bread. Another dish is "fatayer" which is the tender broad dock leaves mixed with onions mint parsley salt pepper sweet pepper olive oil and lemon juice, this is mixed together then placed uncooked in 10/12cm dough rounds pinched together to make triangles then baked. Very tasty. They can also be made with spinach.

[@earthwyrm6756]

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.

[@erin9868]

I thought this was going to a real stone soup situation. But that's actually tons of wild greens! Wow!

[@ZetaRak]

You are a pie genius

[@Pikminman1000]

He’s a food genius in general.

[@m.b-ee8815]

Piethagorus.

[@ANME1rocker]

This is so lovely!

[@leebumble]

Mouth watering badly right now

[@debb3249]

Hi, you did it again I was almost dribbling while you were cutting into the pie. 😊. Thanks.

[@ZaiyaFineArt]

Glad to see Eva is happy!

[@wendylissolo9783]

Fun fact.... the dandelion is the official flower of Carbondale, Colorado a small town North of Aspen. I grew up there.

[@fireforger9192]

Nice looking pie will have to give it a go, your dog looked so happy zooming around

[@TooLameToDie]

Amazing, I was just watching older Townsend's videos when this popped up...very cool sir!

[@TheWiddaC]

I actually found your channel after randomly watching a nettle soup episode of townsends

[@KovietUnionDefector]

I love your dog she looks like she has some Manchester Terrier in her..bless her!...and I also love Townsends its a great resource of information.

[@AtomicShrimp]

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

[@isabellamorris7902]

This makes me want to try foraging! Slightly worried I'll accidentally kill myself though

[@coryman125]

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 :)

[@CoKeOhhCoLa]

Omg this video is amazing! So relaxing

[@foreststrider6692]

that looks very good! I love how the puff pastry turned out for the top of the pie. Great job as usual.

[@icelevel2437]

I would love to see a Shrimp & Townsends crossover! A man can dream.

[@AtomicShrimp]

I would love to collaborate with him some day

[@glamdolly30]

Thank you for this, I love your foraging/cooking videos, educational and soothing in equal measure, you have a real talent for them! One of my earliest childhood memories is my beloved mum making her usual, delicious chicken broth from boiling the chicken carcass, and in a final flourish, adding nettles she had lovingly collected from the garden in her suede gauntlets, and rinsed. It was delicious bathed in the golden chicken-ey liquid, like spinach but more tender and tasty. Happy days, sweet memories. Is there any more powerful way to say 'I love you' than with yummy, home cooked food? I don't think so. Love you too mum! XXX

[@chronicstupidity1775]

These videos are so wholesome, I'm envious

[@sandysani6045]

So good to know that you watch Townsends too! I enjoy watching both your channels! Wonderful!

[@Filbie]

Very enjoyable to watch. ☺️

[@johntravolto4058]

Awesome pie! And yes Townsends is a great channel. Not sure if you've heard of mushroom catchup? He uses it as a condiment like they did in the 18th century. We bought some and actually we use it as a marinade. It's really delicious. Great vid buddy! Keep em coming!

[@nijohn12]

Your dog is soo happy 🥺

[@Alizudo]

I actually have a personal copy of _"The English Physician",_ by Nicholas Culpeper; which is an herbal book on the medical applications of various wild plants in England (printed in 1653!). My copy is not original, but it is hand-written by me into a large leather book, because I wanted the ability to update information and take notes as I go a (the original text is reliable and accurate, but not 100% correct about every detail. Being able to edit my own copy is highly useful). Your foraging videos actually really help with filling in details, such as only taking the top 4-6 leaves of Stinging Nettle!

[@PuissantAlgernon]

Subscribed for the scam baiting, stayed for the foraging tips!

[@bfkc111]

Classical order in scam.

[@jonnymiskatonic]

Townsends channel is great! And so is yours. Yay!

[@steammachine3061]

Yup im subbed to the townsends lol. Another channel you might enjoy is glen and friends cooking. They often make depression and prohibition era food and drinks. I find their vids (husband and wife team) very interesting as well. I can reccomend a sea beet and cream cheese pie. i did a version with spinach for the other halfs birthday once and it went down well. A grate of nutmeg brings out the best in the greens its often used in similar greek recipes.

[@frithar]

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

[@urmokvagenhaughven1714]

Lovely! I love the Townsends channel. Nice editing on this video, liked the music.

[@missmaryhdream6560]

Townsend is great

[@simonhopkins3867]

Oh bring on the spring time.

[@terranceparsons5185]

Wondering whether Eva collects pie crust tax along with her toast tax?

[@marky437]

Aaaaaahhhh a man with a love of historical food and fan of The Townsends :)

[@mikedrop4421]

There is a bit of woods in the center of our block which is just there for county access to the power lines and I'd love to plant some native herbs in the area to be able to make things like this. I'm trying to find a wild garlic that isn't going to be invasive. You've definitely inspired me.

[@donnabrasher3303]

Eva is part Jack rabbit and part kangaroo, sweet pup-

[@jamesrichardson1326]

I watch "Townsends" as well. I enjoy many of your videos.

[@give_peas_a_chance]

Townsends is a great channel. This pie looks lovely .

[@hgrace0]

I like this style of video

[@hollyr.2846]

Doggo has a wonderful life.

[@McKlunkers]

That looks incredible. Imagine that with some wild mushrooms or even some seasonal game. I'd wait all year for a pie of that caliber.

[@jadenjaeger5751]

Atomic Shrimp is going to get me into cooking! lol

[@manuelame8711]

I just recently found your channel and I am hooked! I came across the 1 pound for food videos and I think it's amazing what you can create out of so little. I also love nature and start to catch up with all of your videos! they're simple and very informative:) definitely gonna try and cook some of the things I've seen around here. plus I like the fact that you're so open too vegan products too:) very great channel! thanks.

[@eightiesboy]

Ah Spring, the most pleasant and optimistic time of year. And now it''s Autumn, almost Winter - yuk....!

[@AtomicShrimp]

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

[@Kirodev]

IS THAT YOUR DOG?? SO CUTE

[@TC-tn9tb]

Are you just a good home cook or are you a chef by profession?

[@AtomicShrimp]

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

[@spad1782]

@@AtomicShrimp A true Renaissance man!

[@pixelfingers]

yum!

[@nowisee8309]

Stellar

[@01kilik10]

I love this channel!

[@TheWiddaC]

I'd love to be able to spot edible plants in the wild

[@ploopergoob]

I truly love your content. It gets me through some really rough days lately, and I'm eternally grateful and wish you Eva, Jenni, and family all the best sincerely! I can't help but notice that you didn't credit the musicians for the beginning songs. Is that because it's you playing, perhaps 🤔? Or did you buy the licensing rights or something? I'm only curious because I just noticed that you always credit the artist.. honestly, I'm just curious I'm not trying to call you out or anything like that whatsoever.

[@schmingbeefin4473]

I only get cakes in nearby forests, I wish I could find some pies.

[@gmonkman]

Ta for sharing, will give this a go.

[@christaylor2959]

Townsend disliked this video for lack of nutmeg.

[@jwilker94]

You are an excellent cook

[@chipbipple2593]

What's the music in this? Lots of wonderful open D slide guitar

[@maverickbonato8164]

Man their video is unlisted for some reason and I never watched it, thanks for the chance with the link haha

[@thestrangegreenman]

In America, hogweed is a giant plant with toxic sap that makes you break out on horrific purple blisters. I wonder what the relation is to your parsley - flavored English hogweed. Both are definitely members of the carrot family, I can see that, but did one evolve from the other upon arriving here and going invasive?

[@amandashare1281]

That is a really healthy looking sage plant, I have a small herb garden but I cannot seem to grow sage successfully, what is your secret?

[@alanjaldred]

Could somebody tell me the name of the song at the start please? That was really nice :)

[@Alibm80]

Matthew Lam - Pho Xa

[@comedyandtingsradio]

How did you learn how to ID all this? Are there any courses/books you could recommend? Cheers! (Love the vids)

[@philipareed]

What breed is your lovely dog?

[@AtomicShrimp]

Unknown - whippet terrier cross we think

[@glamdolly30]

I am very curious to know - are you self taught, ie you had an interest and did the research yourself, or did a knowledgeable person teach you about these plants, and how to forage safely? I must say, it's all very impressive and a touch magical! Thank you for sharing your knowledge and enthusiasm. XXX

[@grumblefkitty]

I love John. But if you’re familiar with his channel, you should have known you needed some nutmeg in there. Shame!

[@brianartillery]

Have you ever tried Alexanders? I prefer that to Hogweed. Similar sort of taste.

[@Bulbie7]

Ahhh this is so nice! And you watch Townsends! :)

[@morivici6244]

really love this channel, keep it up :)

[@beeragainsthumanity1420]

Have you ever made dandelion wine?

[@faerychains8951]

so cool to think a lot of meals could be free if you knew what to look for!

[@snithereens]

Mike, why mix four egg yolks with milk, whe only a dash of the mix is bing used. Did I miss something`?

[@AtomicShrimp]

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

[@alexanderduvill6878]

Looks tasty!

[@enderbossgt]

His dog be like : I A M S P E E D

[@YukoValis]

3:10 Zoooooooom!!

[@psammiad]

Yours looks way better than the Townsends version. John has a great feeling for the period but I suspect he doesn't actually cook much at home!

[@kathrynillsley7557]

Have you made anything with Japanese knotweed?

[@AtomicShrimp]

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)

[@TheFROSTER420]

Personally,I thought it looked good! I'd love to give this a go.

[@JoDusepo]

Hogweed? I thought that was poisonous, or at least caused blisters if you get the sap on you. Then again nettles will sting too, so...

[@AtomicShrimp]

Giant hogweed is the dangerous one. Different plant

[@JoDusepo]

@@AtomicShrimp Interesting! Thanks for clarifying :)

[@AtomicShrimp]

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

[@shnobo9471]

When my wife and I have to escape to the mountains to escape the anti Christ at least we will be prepared. Good video.

[@kneecappahkappa5535]

Would cheese work in the recipe as well?

[@AtomicShrimp]

I think so

[@monal9918]

That one gremlin who disliked the video

[@nogosnoqt]

I think you went a bit further than a "little hole" in the pie. I love the stylistic touch, though.

[@Kris_M]

6:33 Was the dandelion part of that? We call that one horse flower or, in local dialect, piss flower. :-)

[@AtomicShrimp]

The dandelion was included, although not shown in the video (I had so many herbs that I had to chop and add them in three batches)

[@howardg2010]

Or in French Pis-en-lit. Piss the bed.

[@starscream6665]

Does anyone know the songs that are used on this video?

[@AtomicShrimp]

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

[@kop7125]

Is this reupload?

[@AtomicShrimp]

I don't think so, why? Edit: you mean a reupload of my own content or someone else's? If the latter, definitely not - I never do that

[@kop7125]

@@AtomicShrimp Got deleted by youtube, then reuploaded

[@kop7125]

idk why yt hide this vid and showed it to me

[@AtomicShrimp]

Dunno - I am not aware of any such thing. Some of my older videos do seem to resurface in the recommendations randomly - I don't think anyone knows how that works

[@kop7125]

I love foraging videos, All I see are people who keeps on talking and not showing an entire foraging video. I wish to see more of these. I don't know why YT is showing me this last hours ago.