Fall Gardening NOW = Fresh Greens ALL Winter

Uh-oh, one more day of planting, Arun. Two more rows. We're gonna put out the lettuces, uh, spinach. Now how much— how many rows of kale did you do? I didn't do any. Oh, well then we've got to do kale. Half a row of kale, half a row of lettuce. Wow, it's actually chilly this morning. Yeah, I can almost wear a sweater. Feels good. There's a little less to do in the garden today, so hopefully I can do a bit more chores with that. Hey, good morning.

Yes, is that mold?

Yeah, that is mold. Let me rinse this out for you. Hey, you guys cold?

Yeah, freezing out here.

Isn't this cool?

No, it isn't.

That's why I like calling North Carolina— Western North Carolina home. It's August, chilly in the morning but not too cold. And every night, every single night in the summer, it cools off. Looks like you guys need to move. They need to move. Hear that? Hear that? That's it, fellas. We, uh, separated her calf out last night. Calf's getting 10-ish days old, drink a lot of the milk. We needed to save some up for us to have in the morning. They're usually not happy about it the first 2 or 3 days. We just discovered our, our tartar tank here had a option to put in a valve. So I got like a rain barrel valve, just put it in. That'd be nice to drain our ice bath here. All right, all right, let's leave it. Let's cross our fingers. Let's grab 2 lettuces, 2 different varieties, and then let's grab 2 kales. We kind of need another bug net for the broccoli— not broccoli, kale. But we're out of metal poles. Is this some— nope, probably what they came in. All right, we're just gonna have to plant, hope for the best on that kale. Be better to protect it. Maybe we can get some poles somehow, somewhere, quick. I'm looking at this water line. Those are only wet on the surface, and I'm thinking, oh yeah, look, mucho dry. I think we need to get over there and water these down a little bit better. I kind of want to see if we're leaking anyway. We're not leaking, but that's because we're not even up to it yet. Get my good Soak. They're about to be really stressed out in this transfer, and wetting them down really good is going to help. Those kale are actually, what, a week, maybe a half, week and a half behind the other plants, and they haven't outgrown their blocks yet, so that's good. I haven't ran out of nutrients. Hey, Mr. Brown, we need to know where you put the hand spade. Can you come work with us? We're gonna plant lettuce, man. It's fun. You like lettuce? Yeah, you like salad. Come on. Look what we found, a dead butterfly in the— well, 3 days life. Wow. All right, I'll carry this one, you pull the cart. This is a nice sight. Our plants seem to be doing really well, protected from the bugs. I've kind of jumped up. This is not like a cold production. This is just solely bug protection. Sun can get in there. We are a third done with this row. Got plenty of time, 40 minutes. We got more lettuce, but we got to go halfway. We've put up a— we've put up a mark there. We're going to plant half this row of— see that little mark? Yeah. We've put up a half a row of kale. Mr. Brown, yeah, we'll take those back. Let's go get the more kale and more lettuce. Right here, bud. Can you pick that?

I don't want lettuce.

Can you pick out the lettuce?

Is this lettuce?

Grab some spinach too.

Is this lettuce?

That's lettuce.

Lettuce. Lettuce. Lettuce. Okay, but I'm calling it kale.

I know you are, you silly. Look how beautiful.

Are we gonna do this? Are we doing this?

Hey, look, I don't think it's leaking. It's not leaking. Cool. Now to drain this, we don't have to bucket it out and pour it over. We just do the plug. All right, look, we just finished mucho vegetables here. And well, Lauren's got a few more spinners. I gotta go milk. We're on time for milking again. Yes! We have quite a bit of veggies left over. We planted more than we needed because account for failure. Now we can bless some people, giving them away. Are you excited? What are you excited about? Wow, we're done and we've got all these vegetables left.

Yes, is it nipping time?

Yep. I think we'll put out the word to our homestead friends and see if anybody needs anything. I have a feeling I won't have a hard time getting rid of this amongst our hard at homestead friends. Uh, false starts are kind of hard to come by. You can come by spring starts all day long. But took a picture to share. All right, the cows are coming down. Mama's ready to see her baby, I'm sure. Hey, wait, this is not the scoop.

Will you please scoop the bottom?

Oh, you buried it. I'm getting more. Hey, at least you filled this up. All right, go in there. Go in there.

Oh my gosh, she actually came a little bit.

She's gonna come. We gotta handle her every day, little paw. You're adorable. You fight like a Phyllis child. I could feel this calf. She's going— she gets the stubbornest calves.

Your mom, your mom's in here.

All right, pull her on up there. We're about to milk, but Grandma's here. She's about to go to surgery.

Yeah, we need to bring our pets. Oh, she want to see the pets too?

Grandma's going to have knee replacement surgery tomorrow, so pretty big deal. No, today. Yeah, and we're going to be— she won't even be in the hospital till Friday, and then she's going to have to rest for a couple of weeks.

Oh, more than that, probably. Oh, I'm ready to go.

And yeah, get—

gotta get—

gonna walk normal again. I sewed up a little teddy bear.

Okay, there's me right there.

Little Becky's bear.

Grandma fixed it.

Gosh, last thing was she was 40 years old. 41.

Really old.

Yeah, and I washed it. It's really clean.

It's really old. So just throw it on the road.

Oh, hey, Miss Lily, you look pretty. And Mr. Brown.

And I'm gonna have to do the dishes.

I'll be right back. You'll have to do the dishes, buddy.

That's right.

Bye-bye. I'll give you a side hug because I'm messy. Look who's milking with me today. Hey, what got into you?

No, it isn't here.

He hates milking. You still hate milking? Not really. All right, that's good. All right, we got our milk. Let's switch them out. It's gonna be interesting to see how Phyllis acts. Polly right here. We'll open the door. Come, come this side, Jonah. Come this side. Okay, we don't want her to come busting through here. There you go, good. She's going to the stanchion. Now let her see her calf. There you go. Now, is that better? You two are back together. You want to come see Mom? Want to come see Mom? All right, I think calf separation pays. You ready to get back to Mama? She's tired. All right, she's ready to get back to Mama. I'll take this up. Can you take the cows out? It says Mr. Brown is the best. He's such a hard worker and handsome and fun to be around. No, I don't know, it's just a printer report. I haven't done one of these in a while. Let's do one of these in a while. Let's do this now. Hey, you're fighting over a printer report. It's just a printer report. There's nothing to read. Secondary DNS server 0.0.0. Total package transmitted 289. Exciting! On today's episode of Burn It Up Cooking Show, let's get that straightened out.

Burritos!

Yeah, siete tortillas burritos. They're actually— whoa, they're actually pre-made, so that's not too hard. But I've been trying for the life of me to try to figure out how to get them pliable and make a nice little rollable burrito. And then I found out there's actually instructions on the back, so we're going to give it a try. Billy's making sausage for it. We've got our eggs ready to go. They're going to be one of the last things we do. We're heating up our leftover steak from last night. You got the sausage. Um, we're going to get this— let's get this pan first. First thing we want to do is get a skillet preheating. I tried the oven, but that's, that's been drying it out. That's almost done, so when that's I think it's done, Lily. Let's put it in the bowl and put in the eggs. All right, Bird, let's get our— uh, well, a little bit more maybe. All right, I think it's ready. What do you think, Lily? Here. Oh, don't put your mouth on that.

Okay. Are we gonna put the, um, eggs in the same pan?

Yeah. Okay, this pan is starting to burn it up. That means, uh, That's right, we better put a— well, all right, here we go. 10 seconds. 3, 2, 1. 10 seconds. Flip it on either side. That felt soft already. You counting?

5, 4, 3, 2, 1.

Well, that was it, and that's nice and soft. Look at this, much more. This is gonna be good. I need the eggs, I need the eggs! Oh shoot, here, shoot! Burnt the butter. You got the eggs? I got the tortillas. Anna's getting the cheese to shred, and it is ready. Boy, I wish you guys could feel these, nice and soft. Pays to follow the instructions. So now, the art of folding a burrito. Nice and pliable. Secret number 2: Not to overload it. Sour cream in there. From the instructions, we get half, pull it up, and then we do like that and the contents fall down. Put it on it. Oh, you can't see that. And then you do like an envelope. Yay! Yay, that worked nice.

Boom! And there's a burrito.

That's a nice burrito. Thank you. It's a new art. I followed the instructions. Totally now the burrito. What do you think? Does everybody like it? Jonah's done with his. Lily's liking it. You liking it? Oh yeah. Hey, and this is our first kale, guys. We had preserved this. This was from the freezer. Is it good? Was the kale all right, Rebecca? Could you even have tailed? Uh, would you even have known that wasn't fresh kale? No, no, that was from frozen. Wow. And me, mucho carne. You notice I've been eating a lot of meat, a lot of animal milk, and classic steak and eggs. That's it. In July, I did a little experiment, Just Meat July, and went carnivore. And I guess I liked it because it's the 18th of August, I'm still on it. Hopefully, hopefully this week I'm gonna have time to edit that. I actually made a video about that. And hope to share that with you guys this weekend. Hey, you guys know what we forgot yesterday? Watermelon. The watermelon. Tonight, let's do the watermelon. Just wrapped up making supper. And we get a—

Picture of Grandma.

Obviously she's not taking that picture.

No, it's dad. My dad.

She made it.

She did. Let's see, her vitals are good. I know.

Makes me sad. I can't stand it. Makes my knees hurt.

But they have restrictions. They eased restrictions, so I may be able to go. I might be able to go visit her.

Is it only one person? Only one person at a time.

24 hours, I think.

Oh.

So I might be able to go visit her. I'm gonna let my dad have first choice.

Yeah.

But so if he, if he says your mom would enjoy your visit, then I'll go and visit her, but I'll let him visit her if he wants to.

So Taco Tuesday, Rebecca. I know, beef off the land. I've made the family rice and refried beans, lettuce from the land, tomatoes from the land, onions from the land. Me, guys, I'll be eating this. Hey, I have had sauces to my carnivore diet, so I will put a hot sauce on that and some cheese, and I'm pretty happy. I did get really far on the carnivore video. Special video for you guys this weekend. Oh, they've been cold plunging. Special video. I did the carnivore diet for 30 days. I made big headway on it today. Here's a tease: bacon, egg, burger, beef broth, and chicken, all from— so I had this idea, wow, take our leftover smoked smoked chicken, put some of our bacon on top of it. Let's melt some cheese on top of that.

I don't know if it's the cheese or the bacon or the smoked chicken or what, but it is really good.

Everybody else is having tacos, so I figured I would have ground beef, cheese, and a bit of bacon. Supper: a bowl of chicken. Arun made this in yogurt, soaked it in yogurt and salt, and then grilled it. It's absolutely delicious. We didn't forget today. Mom remembered. Look at this watermelon that we grew.

I know.

Holy smokes. Thank you, Mom.

Thank you, Mom. Thank you, Mom.

Let's hope for the best. Let's hope it's red.

I hope it is.

It's red.

I see— I think I see red.

Oh yeah.

Oh, is it really nice? Kind of. What do you think? Look at that. I think that's— that turned out really nice. Look, boom! Watermelon's hard. Watermelon's hard.

Can we have big slices?

I want to cut slices. I am on the carnivore diet, but I said if we grow a watermelon that's successful, I will take a bite, a piece. Is it worth it? Because I ain't gonna do it if it's worth it.

It's not worth it. It's good. It's a little weird.

A little weird.

It's a hair weird. I don't know what that weirdness is though. It's fresh, cold, sweet. It's the texture. I will finish this. It's that good. It is good enough for that. It's good enough for a chief.