The food I grow and how I cook with it - cold hardy permaculture food forest.

[@misssummer6387]

In Germany it’s very common to make elderberry juice by boiling with a little sugar and straining it after. It’s popular to drink it warm in fall and winter but of course you can also drink it room temperature/ cold. For (sour) winter apples look up “Bratapfel” recipes. An oven baked, marzipan and raisin filled apple often served with vanilla sauce/ custard. Delicious! Red berries like currants, cherries, raspberries, strawberries and gooseberries can be made into a “sauce”/ jelly called “Rote Grütze“. It’s eaten cold in summer as a dessert by itself or with vanilla custard. Plums can be cooked down and used as a filling for steamed/ boiled bread dumplings made from yeast dough. Strawberry rhubarb pie is a classic for late spring! Making vinegars from different fruits and berries is amazing for special salad dressings. Thanks for this amazing video! Please make a series out of this! ☺️

[@arcadiapermaculture974]

We got our first meaningful elderberry harvest this year, and made syrup. It's soooooo delicious.

[@DonnaHennig]

Pears. Thin slice fresh, add to spinach, onion, tasted hazelnut salad with your raspberries turned into raspberry vinagrette

[@jonworrall1153]

He has his own Growcery store

[@Crina-LudmilaCristeaAuthor]

Goals!

[@tcoxor52]

Another fantastic side benefit of Jerusalem artichokes (both plant material as well as the tubers) is that they make an absolutely fantastic natural pesticide/preventative for annual crops. I know you don’t typically use any pest management, but in my area, I still have significant problems during certain times of the season with aphids and cabbage white butterflies on all my brassicas, even with them distributed throughout my food forest. So, I will still spray with my own homemade, natural pesticides from time to time, just to keep populations in check. Using JADAM guidelines/instructions, I make a combination of the Jerusalem artichokes, bracken ferns, and peppermint pesticide, mixed with some wetting agent (natural soap) and it does wonders against any soft bodied pests that can completely wipe out my brassicas.

[@kiras6241]

I love jerusalem artichokes without the wind,lol, but I also enjoy the green shoots in the spring time. I'd cook as similar to spinach or anyway you like. Very mild taste. For the roots, since they are so abundant, I slice them up-> dehydrate ->dry roast till golden brown(air fryers works awesome)-> delicious tea all winter long. Great medicinal food for overall health. I've learned that Jerusalem artichokes are one of great medicinal food for ppl with diabetes. FYI, cutting greens won't hurt the plants instead the plants will shoot up more branches and therefore more flowers in the fall. Sorry for babbling. I get too excited over this plants 🪴

[@ArsasSternenkatze]

Thats interresting - i did not kow the shoots were edible 😯

[@kiras6241]

@@ArsasSternenkatze yes,they are delicious edibles.

[@kiras6241]

@@ArsasSternenkatze I wanted to clarify one thing. For the harvesting young leaders in the spring time for eating, you can keep picking the tops many weeks. The branches can be 2-3feet tall. I hope it helps.

[@modrasedma]

The elderberry is blooming in the Czech Republic right now. A few days ago we made the first syrup from its flowers, it is also very healthy. We also make the syrup or jam from the berries. The poisonous substance which they contain (especially when unripe) is sambunigrin. It can cause nausea and digestive problems. When heated above 80°C, sambunigrin decomposes. Elderberries should only be harvested when all the berries are dark. And yes, expose to a temperature above 80 °C to be sure.

[@CanadianPermacultureLegacy]

Thanks so much. I've tried to find the name of the compound for almost a decade now!

[@wahiine]

Thanks for sharing! Here is how to use tonnes of kale: Make dehydrated kale chips! - Wash, destem and cut into pieces. - put on a baking tray with baking paper and massage in a little bit of olive oil, salt, pepper and if you like nutritional yeast and chopped rosemary - put in oven of the absolute lowest setting or in the hydrator. In the morning you have lots of kale chips. All my kids love them so I put them in their lunch boxes (You can also make zucchini chips, beet chip etc) ❤

[@CanadianPermacultureLegacy]

Ooooh I'm trying this tonight!

[@jcriverside]

Oh God, those are the BEST!

[@harriettejensen479]

Apparently fruit flies can't stand the smell of basil, peppermint, eucalyptus, lemongrass, lavender and clove. Perhaps you could plant some nearby. I use sorrel to make soup (kind of like Greek soup), both alone and with potatoes. I use my grapes in chicken salad, which I often use as a sandwich filling. I make persimmon bread and cookies, which are moist and sweet. My gooseberries haven't produced yet, but I am looking forward to using them to make fool. With my herbs, I make many culinary, medicinal and cosmetic products.

[@Shitstain951]

Or mosquito bits help, it’s a bacteria so it’s not going to damage things

[@CanadianPermacultureLegacy]

Thanks for the suggestions! I can definitely try some of those.

[@doinacampean9132]

You could make vinegar out of the wine you don't drink - and you could also keep some on hand for cooking! As for the fruits, I find that the most space saving way of preserving them is dehydrating them. Probably because we're not big jam eaters... :) A jam jar lasts all 3 of us about 5 years, or longer :) Apples, however, should keep for a few months during winter, for fresh eating. Same as nuts. Picking persimmons in January... Nothing beats fresh eating, of course, however, there are sauces that can be made instead of jam. I read about ketchup made of rhubarb, how about that? :)

[@woodylu8809]

I take my Jerusalem artichokes and slice them thinly and dehydrate them. Flavored or plain and eat as a chips. Or add the dehydrated chips in stir fries. Yum yum. When I have more raspberries than I know what to do with. I dehydrate them and powder to sprinkle on home made fruit ice cream or on smoothies. It is amazing.

[@osmia]

Between your video itself and all the suggested ideas in the comments here, this will be a video well worth returning to

[@debbiehenri345]

Awww. My old dog luuuuuved raspberries so much... He would hide amongst the canes and carefully suck the berries from the clusters. You could hear him from 20ft away. When he got very old, we had to pick them for him - he lived to 18 years old. I've never owned a dog who lived to such a great age as Jimmy - but then he was the only one I ever fed raspberries! One thing I do is dry mushrooms to a crisp and, if I can possibly stop myself from eating them all up at once (Hen-Of-The-Woods makes a wonderfully tasty crisp/American - chip) I'll whizz them up in a processor until they become a powder, using it as a thickener for stews, gravies and curries. Okay, this is going to make a few people pull some faces, shout: 'Ugh! No! Seriously?' and possibly reach for a bucket. A few species of mushroom will really 'intensify' in flavour if you slice them, dry them out thoroughly, jar them, leave them for a long time (about a year or 2) until the few remaining teeny-tiny bugs that somehow survive the drying process turn the slices into a powder. It's like 5x strength flavour mushroom gravy powder. (Hen O'the Woods, Chicken O'The Woods, Penny Bun). Really yummy, but you can't tell the rest of the family how you did it. My son would faint... I pickle small, whole apples that I've grown from pips in a sweetened vinegar. This was actually a traditional recipe done in Britain up to about the Victorian era (I think). I have a few apple trees that my son grew from pips when he was really little. One grew into a full size Cox's Orange Pippin, which surprised everyone, but another grew into the most intensely scarlet mini-apple I've ever seen. It turns the sweet vinegar pink. ....I'm considering pickling future mini-apples in a herbal version of the sweet-vinegar mix. I think certain herbs like Lemon Balm might add that extra something, perhaps lime leaves and Himalaya Balsam flowers too. I have sliced up courgettes, fried them until the edges start to scorch and stored them in olive oil with supermarket tomatoes (tomato growing is challenging in my region). They're okay if added to the right kind of dish - pasta works best for me. I did the same for red peppers. Oh, and I've preserved Wild Garlic bulbs and leaves in olive oil too. Turned a load of blackberries into sorbet. Raspberry syrup (strained out the seeds) for ice cream topping. Blackberry and raspberry cordial. Dried chili peppers. I freeze part of my annual hazelnut hoard, as they last years in perfect condition. One year, when light was so poor, my onions didn't grow properly, and so I pickled them at the end of the season - I also pickle any excess of Walking Onion bulblets. They're nice like that. It's a bit fiddly peeling them, so it's a job to do in front of the TV at night. Oh, and when I stayed with friends in France, we picked cranberries in the mountains and preserved them in a red wine and syrup mixture. I do the usual jam-making, of course. But I try not to do too much as you can have enough of jam. By the way, grew a peach tree from a stone umpteen years ago. It produced a small but heavenly flavoured first fruit last year. This year - 3 fruits (container grown, so...), but they are huge! Bigger than any peach I've seen sold in the supermarkets. Can't wait for them to ripen. The tree is now called James.

[@debbiehenri345]

Oh, but one jam I do like to make is from Scottish Briar-Rose petals and heps. I pick off all petals in Summer and freeze them, do the pollination job myself with a brush, and then collect the black heps at the end of Summer. I cook the fruit until they are nearly done (I like them a la dente), and only throw in the petals for the last few minutes. When you want to use the jam - open it, and the floral fragrance of the flowers floods out. Lovely. I should imagine the same would work for the Rosa rugosa, as that flower has a pretty powerful punch as well.

[@CanadianPermacultureLegacy]

LOL so funny, I can picture it, my dogs are very similar. Great comment, so much in there ❤️

[@smoothbrain8519]

great video! I’m Assyrian, so lots of middle-eastern cuisines and food stuffs come to mind. But two of the main ones that stood out are: Sumac on Kabobs and Shish Kabobs (sumac is dried and ground and salt usually added but not necessary) ! or on a tabouli salad or other savory dishes that a lemon taste is pleasant to add. Added with salt, it’s basically a lemon-salt seasoning. Jerusalem Artichokes in Turshi (which just means pickles, it’s a mild curry spiced pickle mix of all sorts of veggies and roots) The jerusalem artichoke always keep their crunchiness the longest, they’re my favorite in the turshi.

[@guiguiok24]

Lactofermented jerusalem artichockes! :)

[@beadsapp808]

I love jujubes we have 7 of them and we eat fresh we either eat before they dry on the trees and they taste like a dry apple.. very good. zone 9

[@dawnpettiglio6930]

Jerusalem artichokes au gratin is DELICIOUS!

[@CanadianPermacultureLegacy]

I will try that tonight, that sounds delicious.

[@ecocentrichomestead6783]

Try bottling cherries in light syrup. SOOO GOOD!!! WRT food for the birds, Thing most people don't understand is that plants work in an ecosystem. They don't survive alone. So there needs to be many components that are not directly beneficial to humans. Don't tell them how many fruit fly eggs they eat when eating fresh fruit of any sort! 😄

[@debbiehenri345]

If only the birds leave me any cherries! What the birds always do is craftily eat just the flesh of the cherry, and leave the pip and stalk still attached to the tree. The cheek! This year, my plum tree was back in business, and I had to get up super-early to pick them because wasps kept stinging me (literally, stingers out and doing a drop bear onto my hands). However, despite the attacks, I decided to leave a few plums (so they wouldn't hunt me down), and a couple of days later I got flocks of Red Admiral butterflies over the rotting plums. It's been dreamy having these bright, floaty lovelies fluttering all around me as I dig up the potatoes.

[@kiras6241]

🤮🤣

[@ecocentrichomestead6783]

Noise from the neighbor. Thing is, we try to make videos when the weather is dry and warm. That's when everyone else gets out to do their outdoor tasks. I'm collecting recipes that use only ingredients I grow/raise/hunt/forage in a word document. Eventually I'll have enough to make a recipe book!

[@jcriverside]

This made me very hungry & excited to cook. Please, do more videos on the food (hook up with a chef? other local sustainable growing/food producers?). If you want to venture further than ice cream, you could try a Semifreddo. On Food52 they have a Saffron Semifreddo with Cherry-Cardamom Syrup and Salted Honey-Hazelnuts recipe that I love. It sits right up with exquisite desserts I've had at NYC trendy/fine dining restaurants. I couldn't help thinking about it as you talked about paw paws and fruits, nuts, bees, teas, etc.

[@jcriverside]

Oh - can't wait for the paw paw tasting video! I can never get my hands on one in a timely manner.

[@jcriverside]

just saw this - foodie options for "Sunchokes" - kzbin.info/www/bejne/j6Ozoomld92fiMU

[@CanadianPermacultureLegacy]

So weird, for some reason I just had about 100 comments show up in my creator studio feed, and this was one of them. Sorry I didn't reply until now, but for some reason youtube was holding them back for a month, hiding them!

[@StephenDeFlorio-y5p]

With Autumn Olive I too make jam but have also made fruit leather, smoothies, sorbet, cookies, tart and a 1700's drink called shrub. All are incredibly delicious!

[@SaraH-pt9wt]

Great video! My favorite thing to do with extra plums is a plum/blueberry crumble...add lemon juice and just a little brown sugar to make it nice and tart!

[@maryjane-vx4dd]

Apple/plum juice is great

[@baz000]

try elder flower in kombucha. leave it there for a night. the intense floral taste will take the kombucha to the next level

[@samanthamariah7625]

I planted a guild around my Apple tree from watching your videos. The 1st season the apples were small and filled with worms. The next season, they all had at least one worm but was better. This season 1/3rd of the apples are large and have no worms. It is working and so delicious! Thank you!

[@CanadianPermacultureLegacy]

That's wonderful! This is also something that cannot be judged on year timescales, but rather more like a decade. The difference on that timescale should be drastic.

[@samanthamariah7625]

@@CanadianPermacultureLegacy This is the 3rd year so hopefully it will only get better each year. But even if forthcoming years are like this one with 1/3 no worms, that will be satisfactory for me. The people before us used a lot of pesticides and herbicides (even had someone out every 6 months spraying for ants and spiders 😳) so I’m working to restore balance and bring back the predators, the beneficial bugs and the mycelium. There are so many different types of mushrooms this year! It’s all been interesting and fun and you are the main person who got me started taking care of the land. I also do not til. Thanks again!

[@johnransom1146]

Pear and ginger marmalade. Rhubarb and ginger sherbet. Sumac makes a great dye. We can farm woad for blue here too. You need a woofer in season. All those little things would get done lol

[@CanadianPermacultureLegacy]

I've tossed the idea about making a tiny house in the back and having a wwoofer each season. Trish really wasn't a fan LOL. She wants us to keep our personal life and youtube life separated, which I can respect.

[@johnransom1146]

Get a scenic guy. Maybe she’ll change her mind lol@@CanadianPermacultureLegacy

[@djmoulton1558]

Great choice of topic! I would also like to hear about your use of medicinal plants in some future video. For plums may I suggest you investigate plum sauce like they serve at Chinese restaurants (luv it). As to other things to make with fruit you might want to experiment with making your own chutneys (yum!). I have steered clear of kombucha as there is no science behind any of the health claims but there are reports of serious, even fatal, cases of severe acidosis. Also, watch your use of rose hips. They contain tiny hairs that can severely irritate your innards. Usually these are specifically filtered out when intended for cooked preparations.

[@CanadianPermacultureLegacy]

Great comment, and thanks for the ideas. For the lombucha concern that's exactly why I always take a week off every month, to allow my body to clear out any buildup, and also to avoid any body pH concerns from eating too much acid. I think doing that type of "on/off" cycle in a diet is really important on general. It's never good to eat too much of the same thing too regularly.

[@djmoulton1558]

Sounds like a "cleanse." Bit severe for me. I am fond of the term "Flexitarian" now. Cheers!

[@DavidDellio]

Always love the content, thanks. I am in S Ontario, zone 6b & grow 3 varieties of jujubes (Li, Lang & Winter Delight). They love my sandy soil & full sun conditions (8-12 hours). They start ripening in early September & can be eaten hard & half green/half brown, although you can wait until they dry like a date (in our climate we don’t usually have the conditions for them to dry). They are delicious when ripe & hard, like a dry, slightly cinnamon flavoured apple. I have been looking other varieties but Canadian Nurseries rarely have them (Honey Jar, Sugar Cane).

[@blessildajoy]

Ooohhhh sunchoke pancakes 🤤. And my neighbors definitely just wait around for me to start filming then let the yardwork ensue😂

[@nategrossman2539]

Grape, Raspberry, Mulberry Pie!!

[@barbarasimoes9463]

Thank you so much for taking my suggestion! This is so good and helpful. I used to have a poster that I hung in my classroom of a chick that had just hatched. The shell was behind it, and the caption read, "Now what?" That's sort of how I feel with my food forest. I have all of this wonderful fruit that will start to produce, and I realized that I didn't know what the best ways of using it were. I will have a sorrel wrap today! After seeing you say that here, I remembered you mentioning that on another video, but reminders are always good! I can't wait to have hazelnuts so that I can try making some Nutella type spread! That was part of my motivation for planting those! I've always been intrigued by heartnuts, mainly because I find the shape adorable! No, well, yes, but I like that they don't get ginormous. A 30' nut tree is perfect. After seeing the buckets of nuts you were collecting, I decided that I could find a place to grow some. I make a lot of pesto through the summer, and I'm hoping that I can use the nuts in place of pine nuts or walnuts. I'm expecting a heartnut and butternut tree to be delivered later this week, along with a few goumi and thornless bush raspberries. I've been busy preparing the spots where I plan to plant them. So thrilling! I even ordered one of those rolling nut collectors like a "Garden Weasel" even though I won't be getting nuts for a few years yet. Apparently, they pick up all sorts of fruit, toys, balls, etc., so I think I will be using it soon. I've heard that you can just scoop out the fruit of a pawpaw and freeze it, after taking the seeds out, for later use. I have my mom's Squeezo, so I think that that will be used much more than it is now--just apple and pear sauce! I was told that the pulp on the medlar is very thick and pasty, so I will probably have to get the "pumpkin" sized screen if I plan to use it. That's okay. I plan to dehydrate a bit of fruit. This will be a video that I will want to watch numerous times because there was so much packed in! If you're looking for winter content, you could take some of the produce that you've frozen and show us the actual preparation into dishes you make like you did in the elderberry video. Thank you so much. I'm looking forward to more!

[@CanadianPermacultureLegacy]

Thanks for the comment. For some reason, I just got like 100 comments from a month ago that just showed up. This was one of them. I have no idea why youtube wasn't showing them to be before. Sorry about the late reply, but I never even saw this comment before today!

[@linseypfeifer]

Yes would love more of these type of videos.

[@DJBou0407]

I've picked blackberries for year, wild ones on my Grandfather's property. He has passed on and many of the plants were destroyed by the new owners because of the thorns. I've never notice a pest problem on them except the odd bee. A local farm near by grows them, but I never thought to look. The berries are frozen now so I guess any pest larva that may have been on them are also frozen. I won't tell anyone when I make blackberry pies this winter.😂

[@barbarahenn-pander5872]

Placing plums halves or quarters with brown sugar in perogies. Serve with vanilla yoghurt. Outstanding!!

[@growshakephil]

I lost so much fruit this year just via waste. Good video that will help me save more next year.

[@MartinaSchoppe]

the poisonous stuff in the elderfruits is called "Sambunigrin" . It's a glycoside that is destroyed when heated

[@CanadianPermacultureLegacy]

Thank you! I searched and searched and searched for this but couldn't find info on it anywhere.

[@walrusiam6233]

For folks saying they don't use a lot of jam - consider mixing it into oatmeal or yogurt. We made a lot more jam than usual this year, so I was looking for ways to use it other than pb&j, and I like both of those uses.

[@walrusiam6233]

Oh, also as a glaze with or without balsamic vinegar for pork chops.

[@clobberelladoesntreadcomme9920]

i think the key to using a lot of fruit is to work it into savory recipes.

[@dandeliondreamspodcast9469]

We use it to flavor yogurt from our cow as well, it is SO wonderful! Now I just need to get a ton of fruit going so I can fully get away from buying jam full of corn syrup 🫣

[@hollybritton7255]

Love it!!! So interesting.

[@dandeliondreamspodcast9469]

We always make elderberry tincture instead of syrup. It is more potent and super easy to take! You don’t need to cook the berries if you make tincture instead of syrup which preserves more of the compounds in the berries 😄 love your videos!!

[@alexskinner340]

Beautiful

[@arcadiapermaculture974]

Great video idea Keith.

[@CanadianPermacultureLegacy]

Thanks Mike 😊

[@saeedsanei1272]

One thing my family does with grapevines is use the leaves to make dolma (vine leaves stuffed with small grain rice and other fillings, cooked in vinegar or juice from unripe grapes). I love it

[@saeedsanei1272]

Meanwhile for plums, they are actually great in certain curries with rice

[@ArsasSternenkatze]

I use slightly unripe cornelian cherry (Cornus mas) , rosemary, and olive herb (Santolina virens/Santolina rosmarinifolia) to make false olives - i would love to add an autom olive or goumi berry and try if theese make good olives too 🙂 Edit: you can skip olive herb and just use rosemary, if it is not avalible and you need a lot of herbs and of course salt

[@CanadianPermacultureLegacy]

I can almost guarantee they would, just based off their raw taste and texture.

[@ArsasSternenkatze]

@@CanadianPermacultureLegacy it is difficult to translate some plants in other languages. I think Santolina virens is known as "olive herb" or "Santolina rosmarinifolia" in english - normaly it is save to just reference the latin name. 🤪🙈 I will correct this in my original post...

[@arlenefreeman2606]

One of my favorite episodes!

[@CanadianPermacultureLegacy]

Thanks! This feedback helps me tune future content ❤️

[@littlehomesteadbythebeach]

Great video again. For the rose hips, we do juice (it is jam pack with vitamin C) and with the pulp, we make a bbq sauce/ketchup. Very good! Thanks for the pfaf site.

[@CanadianPermacultureLegacy]

Oh wow, you make a condiment with the pulp? Now that I have to try.

[@littlehomesteadbythebeach]

Sure! I made a video of it. Just search for rosehip, it's the only one on the subject :p @@CanadianPermacultureLegacy

[@vlouise8503]

Thanks Keith, lovely to see the fall garden. My blackberries also carried worms, so I tore it all out as it takes up a lot of real estate in a small garden.

[@charlesbale8376]

Lovely bits of information, I am always looking for things I can add to my food forest.

[@twotonenavy]

Wonderful video, as always! I’m totally enjoying my fresh raspberries each day too! How has the spotted lantern fly problem been in your area? What are your plans for WHEN they get to you? I’m worried about my grapes, especially because they are still super young. Keep up the great work, and take care! 😊

[@CanadianPermacultureLegacy]

Thankfully they aren't known to be in Canada yet. Yet being the key word. They are all up the east coast US, so it's likely only a matter of time. I'm not sure how well they will overwinter in Canadian weather. I suspect my property (with such dense vegetation) would be ideal habitat for them unfortunately. Hopefully my predator load can handle them. About all I can do is try to plant as much predator habitat and try to get as many dragonflies, ladybugs, green lace wings, bats, frogs, and such and hope that they can control them. I find that the places that often get the most overwhelmed by these infestations are areas where the only plants around are sodgrass and ornamental boxwoods.

[@elsef6798]

Please make the 4 hour video too! There is no upper limit for this interesting information :) One question: how do you handle the surplus of fruit that drops on the ground? I have heard that you should always remove it from the base of the tree /bush because of the pest cycle (larvae) or fungus issues. Do you do that? Or is it not necessary? If you do clear it, where to? Doesn’t that much wet/green food require tons of brown to go into a compost?

[@CanadianPermacultureLegacy]

I leave it for a while to help feed nature, but try to make sure I pick it all up by the winter, so as not to allow pests to overwinter. The ideal way would be to be able to run chickens through it for a day ajd let them do all the work and turn all that fallen food into eggs.

[@annburge291]

Loved this video and I am waiting for the medicinal herb one to follow sometime. If you have a fly lava problem, you could perhaps pick off nearly all the flowers for two years to break the cycle and be diligent in burying all the contaminated fruit in a deep hole. I'm wondering if paw paw is mamey in Spanish... brown skin, orange flesh and a big seed. The ones that arrived in the supermarket in Chihuahua were a bit bruised and pretty tasteless. I'm sure a home grown mamey would be delicious. I thought mamey were tropical fruit. I wish my wild sunflower variety (girasolillo) would produce the tubers like Jerusalem artichokes. Your lunch looked delicious. I make an ice cream type food by mixing fruit (even avocado) with yogurt and freezing it in ice cube trays. I sometimes add pecan nuts.

[@CanadianPermacultureLegacy]

Medicinal herb one may be a few years off, as I'm just learning that side of things still. I'm sure many viewers would be 100x more knowledgeable in that area than I am. I try to learn as much as I can from you all, but especially in that topic area.

[@cathiken]

The North American pawpaw is different than the mamey you were describing. When Pawpaws are ripe they are still greenish with a little brown russeting. The inside is a pale yellow and there are about 8 -12 dark brown seeds the size of a small lima bean. They are delicious.

[@annburge291]

@@cathiken oh dear, that's now sounding like a chirimoya... what I would call a custard apple... the outside is a little bumpy though in the varieties that I know. Well chirimoyas are very delicious like banana, pineapple, apple mix... but once again a tropical fruit. Keith is just going to have to show and describe his paw paw tasting in detail

[@dennispovloski8102]

Thank you! I feel seen!😅

[@growinginportland]

Excellent idea for a video. I’m in Zone 8b. I’m also picking food from my late summer harvest. I used my snap peas in my stir fry chicken in my cooking wok. Super delicious. All my extra fruit was either frozen or jammed up as well. I also made a garden music video. I hope u get a chance to see it. Thanks for sharing. All my best.

[@KKeefer]

Love this video! Thanks for all the great ideas. We do a fresh red raspberry pie. So much better than the usual baked pie. We make honey fermented cranberries with orange juice and zest, cinnamon stick and ginger. We like it so much better than traditional cranberry sauce plus you get the extra nutrition from the raw honey and the fermentation. Wanting to try something similar with elderberries. We also made Elderflower cordial with honey and also elderflower champagne. Very nice for a special summer treat.

[@chris109]

European elderberries are the kind you need to cook before eating. American elderberries can be eaten raw. Just don’t eat the other parts such as stems, etc. (I think on both!) Learn more about elderberries at River Hills Farm. Terry can tell you all about them! And, sell you some elderberry plants, or juice & more!

[@joshualeduc7834]

Hi there! Do you have a recipe for those sunchoke pancakes? Those looked amazing!!

[@MrAnderskrieger]

I'm almost sure he did a cooking video for actually them :)

[@CanadianPermacultureLegacy]

I have 2 videos on them. If you search "deruny" you will find at least one of them.

[@joshualeduc7834]

Found it, thanks!@@CanadianPermacultureLegacy

[@Growinginontario]

I added a mulberry tree this year and it already produced berries . Not alot but they were fantastic. Probably our favourite berry.

[@Swaza13]

17:30 I was told that elderberry contains cyanide, but only in the skins and seeds. Maybe this is different than what you are talking about, though?

[@dawnpettiglio6930]

Glycosides are the property in elderberry that is of concern.

[@CanadianPermacultureLegacy]

Thank you!!!

[@bradlafferty]

Fantastic video content! I learned some new things, especially paw paw, of which we have a few in our field. Good alerts on oxillates on some greens, when one over-indulges (I really enjoy wood sorrel!). More vids like this, please! Thanks.

[@CanadianPermacultureLegacy]

Thanks for the feedback! I'm glad you enjoyed this one.

[@mvbelinskiy]

Do you by any chance have a list of all plants you cultivate? Or do you use any kind of software to track what and when and where was planted, when to expect for fruits, do pruning and other maintenance? With such an abundance and variety how do you keep a track on so many things?

[@CanadianPermacultureLegacy]

I don't. I have thought about doing it, but there's just too many things vying for my time. I have seen a list floating around somewhere on permies dot com, a list of cold hardy plants.

[@cleonawallace376]

Great video! I am in Italy, in Zone 9a I think. So we have the opposite pros and cons to you... for example figs, mulberries, persimmon all grow really well here, but when I look at how juicy your blackberries look, I'm envious of your rainier climate! Here in Italy the idea of boiling veg and then frying (in olive oil with garlic and often chili) is pretty common, especially for brassicas, and is called 'ripassata'. I don't know that I can add much, other than to say for blackberries I would mainly make an apple and blackberry crumble in addition to jams and all that. Would they be good in the kombucha too? I planted two jujube trees but sadly they were both frazzled by our hot summer, but I bought a carton fresh from the supermarket... they were really just like tiny apples. But I hear that dried they are great in boiling water as a herbal tea, and I'm trying that.

[@CanadianPermacultureLegacy]

Yes blackberry would be pretty good in kombucha 2nd ferments. If I can get enough firm ones, then I will try it (to avoid fruit fly larvae in the kombucha).

[@kiras6241]

Hi,there. I'd love to live in zone 9 ,haha, I'd go totally wild on so many plants. I just wanted to suggest that when you make the tea with your jujube adding small piece of ginger and cinnamon would be so yummy. My mum used to make the tea in flu season. 🍂

[@cleonawallace376]

@@kiras6241 ooh thanks that sounds delicious! I'm a big herbal tea drinker. This year I've also grown horseradish to make fire cider for our winter immune systems. Zone 9a is good, aside from intense summer heat. If i can just get my trees to survive to create a canopy then i think I'll have more success with herb layer plants. Oh, and we also have issues with wild boar, who are super destructive...

[@kiras6241]

@@cleonawallace376 oh,no... Wow, that is challenging matter. I've never dealt with those guys but I'm very aware that they can be problems. PS, the horseradish hot cider sounds so good. If you don't mind I'd love to get the recipe. Thanks in advance

[@healthyfitmom]

What nursery do you get your trees and shrubs from? I am in Ontario as well and purchased my first order from whiffletree. I love their vast selection... just wondering if you have a good source or local nurseries that you get your variety from?

[@CanadianPermacultureLegacy]

Whiffletree is my fav

[@clobberelladoesntreadcomme9920]

This year I gathered a lot of mulberries. I ate a bunch fresh and froze almost 2 gallons. I blended the frozen berries in a strong blender with hickory syrup to make a really dark, flavorful sherbert. Some i blended and steeped in vinegar and strained to make a vinegar shrub to drink with seltzer (we finished 2 quarts of this so I will make it again). The rest I recently made into a fruit molasses by boiling down the juice after watching a video of someone doing it in Azerbaijan. I haven't used it yet but I will try using it as a thickener in gravy similar to Gravy Master or Browning. I'm going to try your autumn olive suggestions.

[@theartofginablickenstaff1314]

I made a to-die-for vegan ice cream this past summer with peaches and yellow pepper bell pepper. Cashew base and sweetened with agave syrup. Omg! I read that Jerusalem artichokes can cause terrible gas. Have you found this to be a problem? Also, I always wanted to grow a pawpaw tree, but I live in Northern Colorado and I’m sure I don’t have enough moisture for that here. Nor do I have a long growing season. I am in zone 5B.

[@CanadianPermacultureLegacy]

JAs have inulin in them. The inulin breaks down under medium heat for 30 mins. So if you just roast them, you can get bad gas, but if you boil them for 30 min first, dry them, then roast them, you should be okay because all the inulin will then be gone.

[@theartofginablickenstaff1314]

Thank you! I found your video on that! Great! I will try your method. 🤗

[@offgridwanabe]

You must have been very busy collecting plants to put in your food forest. Did you buy some or just transplant from the bush?

[@ninemoonplanet]

Figs definitely need a long day full sun. If you can get another variety so the amount of fruit increases. The fruits are "pollinated" by wasps, so put them somewhere away from the house or chicken coop.

[@in.der.welt.sein.]

Only some varieties are pollinated by wasps. Chicago cold hardy figs aren't one of them.

[@leep4655]

You are #️⃣1️⃣🤝🙏

[@MaidaZederayko]

Just so you know, autumn olive is a prohibited noxious plant in Alberta

[@jonipleau9284]

Enjoy your videos! I've tried to buy Ostrich ferns here in New Brunswick. They are sold in our grocery store but the Growers are very secretive as to where they are harvested from. Where did you find your seeds or plants? Happy food foresting!

[@CanadianPermacultureLegacy]

I found ours at a local plant nursery called "grow wild", which unfortunately went out of business.

[@jonipleau9284]

@@CanadianPermacultureLegacy oh darn! I have a perfect location off a small creek and the Fiddleheads are so 😋. If anyone reading this knows where to get seeds please reply? 😊

[@guiguiok24]

I never noticed if you had apios americana in your food system. I feel like that could be a good plant for calories and pollinisation!

[@CanadianPermacultureLegacy]

I don't because my oldest child is allergic

[@GimmeADream]

You mentioned in a recent past video that you liked Asian Pear so I bought a couple to taste them. Ok, sweet at first turning to taste similar to water. Is that how you would describe your pear's taste? And I was wondering if the Asian pear is a grafted pear? The seeds in these pears that I tried were germinating so I encouraged them to grow further and they did. But now I'm wondering if they will produce in the years to come. I'm going to grow them anyway but if there is a graft on yours well, then I won't have two clues about what I get, will I? LOL!

[@CanadianPermacultureLegacy]

Store bought Asian pears are disgusting. Did you buy pears from the store, or did you buy a tree and get a pear off the tree? Store bought Asian pears have almost no flavor. They taste like water, almost like eating the rind of a watermelon. My Asian pears, I leave them on the tree until the tree naturally drops them, then pick them up off the ground. They are incredibly sweet. They are more dense than say a Bartlett or a Bosc pear. They taste almost like a Starburst candy, but with the consistency of a soft apple variety.

[@GimmeADream]

I did buy 2 pears from the superstore and the one I tried was pretty washed out, lol. I haven't seen the tree to buy a couple but 5 of the 7 seeds from that one store bought pear germinated.@@CanadianPermacultureLegacyI have them in Solo cups at the moment but they haven't broke the surface in the 24 hours..., oh... patience is a virtue. I am going to try and get them to survive but will cut them out if they turn out to be duds. And I will buy two trees when they come available in the area regardless what the seeds produce.

[@CanadianPermacultureLegacy]

@GimmeADream Pears also do need a decent cold stratification time.

[@GimmeADream]

Two of the seeds have come up out of the soil and have their first two leaves on them. I expect the other three to also grow. They had germinated inside the pear.@@CanadianPermacultureLegacy

[@4beauty4food]

I have Jerusalem Artichokes and I've tried to cook them a variety of ways. I haven't found a way that is both time efficient, and results in something tasty, just yet. I find peeling them to be a poor use of my time, and so I'd be interested in finding a way to eat hem with skin on

[@tshall1]

I like them roasted with some olive oil and salt.

[@annburge291]

What about scrubbing them, putting them in the food processor and then making a patty cake with something like egg so that it holds together. I'd add carrot and celery for taste. I tend to steam things rather than frying and I add olive oil or butter when the food is served on my plate.

[@CanadianPermacultureLegacy]

You should look up my deruny video, it sounds like exactly what you are looking for. It's similar to Ann Burges response.

[@marinar9899]

I scrub and cut them up, olive oil, salt, dry herbs and spices that you like, put them in since layer and bake them for 15-20 min. Enjoy :)

[@jraven86]

Can you tell me what variety of Black Currant you are growing? I love black currants and the North American native Black Currant (Crandall, I believe) are great but I'm a huge fan of the sweet/tart flavor of the Scottish varieties and they are difficult to get in the U.S. If you knew what your specific variety was I'd love to know it so I can work on getting some to try =)

[@CanadianPermacultureLegacy]

Yes, Crandall is the one I have. I was thinking of picking up another variety this fall. Maybe I will look into one of the Scottish ones. I heard Ben Hope is a good one.

[@ecomamawellness1672]

Did you take a ODC to get started? If so which one or do you know which ones you would recommend? Thank you. I appreciate it

[@ecomamawellness1672]

PDC

[@CanadianPermacultureLegacy]

I didn't, I just read a LOT. I don't think a PDC is necessary, unless you want to formally credit others with a PDC that you yourself teach. All the info is out there, and most of the real science isn't taught Ina PDC anyways (soil science, plant science).

[@BettyNuke]

Keith, I think you called your goji berry as goumi berry unless I am wrong Betty

[@CanadianPermacultureLegacy]

No, that's a goumi

[@CupoTress]

Haskap variety recommendations? Seems like people love the idea of growing these “blueberries” in alkaline soil, but no one likes to eat them except in jam. Looks like there are lots of cultivars. Suggestions for fresh eating?

[@CanadianPermacultureLegacy]

I really like the boreal, tundra, beauty and beast varieties. Really large berries, and much sweeter.

[@CanadianPermacultureLegacy]

Pretty much any large leaved short plant will accomplish the same function. I don't know how much research has been done on various nutrient accumulators (welll, I DO know, almost none), so there's no way to really tell which ones work better than others. But as long as you have leaf drop and leaf cycling, then you are getting soil building. Comfrey is nice because it tolerates cutting so well, it's an endless supply of leaves. So anything that can be stomped, crushed, chopped regularly and puts out a ton of biomass will do the same job.

[@joannatkaczuk]

Yes, Vostorg are by far the best in our garden - very early, quite long berries with good balance of taste - sweet and sour. Poland, zone 5

[@josephinerichardson543]

Has anyone used dock seeds as flour?

[@makenar7949]

I haven't heard you mention this when talking about Elderberries... my understanding was that the blue varieties are edible and the reds are toxic. I haven't done a deep dive, but did you read anything about that?

[@CanadianPermacultureLegacy]

Never heard of that myself

[@marinar9899]

That is true! We can use only black elderberries (Sambucus nigra), which are used to make wonderful Elderberry syrup. But even black elderberries should not be consumed fresh. I dry some elder flowers for a delicious tea as well, which can be used with other herbs/flowers and dry rose hips!

[@makenar7949]

I have a book called Rosemary Gladstar's Herbal Recipes for Vibrant Health. On pg. 190 about elderberry syrup: "Caution: Use only blue elderberries; the red ones are potentially toxic if eaten in large quantities. Never eat elderberries that haven't been cooked first." The Desktop Guide to Herbal Medicine by Brigitte Mars says, "Know your species and avoid using red berried elders, as many of them are poisonous."

[@juliehorney995]

Just cook them first, gentlemen.

[@YenniHope]

Great video. How do you spell the name of the plant after concord grapes? (To my non-native speaker it sounds close to ”sorrow”, so I m confused.)

[@dandeliondreamspodcast9469]

Sorrel 😊

[@YenniHope]

Of course! 😅 Thank you@@dandeliondreamspodcast9469

[@MrAnderskrieger]

Someone has the recipe for amounts in seabuckthorn berries ice cream

[@CanadianPermacultureLegacy]

I did 2 cups of berries, 3/4 cup milk, 1.5 cups cream, half cup sugar.

[@eyeamen]

What growing zone are you in?

[@barbarasimoes9463]

He said that he is zone 4/5.

[@eyeamen]

Thanks