Yu-Kon Grow It: Foraging in the Wild

Suzanne talks about the targets and techniques — and urgency — of foraging, as well as giving an update on her growing activities.

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Suzanne's ongoing list of available local ingredients:

Meat: Moose (all parts) Chicken (all parts) Boar/pig (all parts) Caribou (all parts) Mutton Grouse Rabbit Fish: Chum salmon (incl salmon eggs) Grayling Burbot Dairy: Milk, cream Yogurt Butter Ice cream Eggs Grains: Small amount of barley Small amount of rye Lambsquarter/pigsweed Fruit: Low bush cranberries High bush cranberries Rosehips Crowberries Saskatoon berries Haskap berries Black currents Blueberries (a few) Apples (a few precious apples!) Raspberries Rhubarb Strawberries Bunchberry/Dogwood berry (for its pectin) Golden Berry/Ground Cherry ( a few precious berries) Sour Cherry (a few precious cherries) Vegetables (can store fresh year round): Potatoes Carrots Cabbage Kohlrabi Onions Garlic Celeriac Root Rutabaga Turnip Beets Hubbard squash Spaghetti Squash Salsify Vegetables (can store frozen, dried or canned): Tomatoes Kale Spinach Swiss chard Broccoli Romanesco Caulifower Zucchini Celery Peas Pumpkin A few Sweet Peppers A few Hot Peppers Cucumbers as fermented pickles Seasonal only vegetables: Lettuce Green onions Cucumbers Fresh Radish Bok Choy Mustard Greens Sorrel Corn (a few precious cobs) Herbs: Basil Dill Mint Thyme Oregano Cilantro/coriander Marjoram Rosemary Parsley Sage Sorrel Lemon Balm Catnip Wild plants: Fireweed Bear Root Juniper berries Spruce tips Labrador tea Wild Sage Colts foot Stinging Nettle Yarrow Dandelion Chickweed Wild Rose Petals Mushrooms Chaga Willow Catkins - the sweet ones! Sweetener: Birch syrup Honey Sugar beet syrup Sugar beet sugar Thickener: Potato starch Fats: Butter Moose lard Pig fat Miscellaneous: Kephir Sourdough starter made from juniper berries Kombucha scoby

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Yu-Kon Grow It: Foraging in the Wild

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