Farm Food HAUL in December

Monday, Tuesday meals. Gideon, why'd you choose to make yogurt this morning as opposed to eggs? Because it's easier. Why did they put it in this on that when they could put it directly on that? If you have chickens, eggs is a good easy option for breakfast. And if you have a dairy cow, so is yogurt. Ground pork would be great for breakfast sausage. Of course there's bacon, steaks. Bacon eggs? Dang. Today for the farm haul part of it, well, we're gonna go get that yogurt. And after we go grab more yogurt out of the field, uh, we'll— we gotta collect the meat for the week from the farm. Planning the meals. Hey, what's the problem? Because you won't hurry. All right, go ahead and grab that trash right there, please. Word on the creek is this was left on last night. I don't think so. Can you go start the Suburban? And in a little bit, Rebecca's gonna go to our weekly grocery store. Maybe a strong word. We've quit grocery store. We've quit Whole Foods. We're going to the local co-op. There you go. All right, let it warm up. So after we gather and start some yogurt, I'm gonna take you guys with me to gather all the meat for the week, our strategy and thought process behind the foundation of our meals week by week. You'll notice most of it comes from our farm even though it's like early December. That's thanks to us growing what we love. That's copious amounts of meat. Can we go check on the brush pile? Yes, good idea. It's still smoldering and we got a little bit of coals, so that means we can get it going again if we stack it up nice. You got flame over there, right there. Did y'all stoke the barn pile this morning? No. Who's in charge of it? You want to do it? I guess. Okay, where's the milk? I need to get it before it cools off. Over there. One of the keys to streamlining The yogurt process is grab it while it's still warm out of Mama's teats. Here, can you hold this? Oh shoot, you gotta go to your lesson. Yes, go to your lesson. Shoot, Rebecca, Gideon's got his lesson. I like half-gallon jars better. Yogurt— this milk comes out at 101 degrees. We need it to be 105 for the yogurt-making process. First thing we did there was filter our milk. Handy-dandy stainless steel funnels. Filter Clean milk filters. Handy-dandy ring. You ready to go, huh? Okay, directly. My granny used to say that directly will go directly, but what she really meant was indirectly, didn't she, Rebecca? Oh yeah, wouldn't be the Burn It Up Cooking Show without the beautiful ones checking my steps. Partnering with the grocery store, we gotta have a starter. I like supplementing with the grocery store as opposed to it being our foundation. What, Rebecca? Yes, heck yeah, that'd be awesome. Hey, we'll go up to Grandma's and get some meat. I gotta get him going outside. Rebecca's gonna put 1/3 cup of yogurt in this. I'm telling her like she don't know, like she didn't teach me. 1 out of 5. I'm not gonna go in 24 hours. A little sour to eat. To keep my blood sugar down, I'm not adding anything to yogurt. I'm just eating it plain. It's like a dessert as long as you don't get it too sour. Ready to go? I was gonna plan my menu here, but we're gonna get him playing at Grandma's house and then we'll plan it. You need help? You got it. Meat shopping on our own farm. What do you want me to grab? Well, hang on, I gotta plan the menu. I heard this quote by listening to Rick Rubin's audiobook this morning: limit your practical choices To free your creative imagination. That's what we've been doing with our meal planning. Very, very practical choices. Well, today's Tuesday, so we have tacos. Taco Tuesday. We have some meat for tacos already, so get one, one pound of flossy. Tuesday night is a beef roast. Let's do short ribs. Short ribs are downstairs or down at our house. What? Oh, did I? Yes. Oh, sorry. Wednesday is, is a beef roast. Short ribs have got to be one of the most undervalued, underrated beef cuts. They're so— they tend to be less expensive, but they have this amazing protein to fat ratio. They're really fatty and they're really nice. You want to put pork tenderloin on the menu? Yes. Okay, we could do that. Uh, that's Saturday. Saturday, uh, we do— we have more— a pork roast. Thursday, your birthday, grab some bacon while we're up here. If we hadn't had a birthday, we would have done lamb on Thursday. We'd grab some lamb leg or ground lamb, you can cook that, but also get a pork roast. So get a ham or a Boston butt. Did we have a lot of that ham roast left over last night? Yeah. Well, maybe we should freeze that and have it. Jonah having chicken Parmesan. You're gonna I need 3. Don't get that, that's a duck. Oh, and then what we'll do is we'll have the dark meat for Sunday because on Sunday we have chicken. Friday is fish, Saturday's pork. We got that, right? You got your tenderloin and a roast? Nope. Okay, then Sunday is poultry. We'll do the— we do the white meat, the breast, for his chicken Parmesan. How old you gonna be? 16. 16. Why did I skip Friday? Fishy Friday. We do not grow fish. That might be something we introduce. I hope to introduce this summer, 2024. Yeah, we'll put bass, catfish, and I believe brim in our pond. The catfish bottom feed and eat a lot of algae. Have you ever tasted catfish? The bass eat the protein. Well, have you ever tasted catfish fried? I'm Southern. I grew up going to fish fries and it was catfish. And then Monday, hey, we got a lot of flossy, we got a lot of ground pork. Let's mix those together. Burger! Burger night! Or breakfast. I kind of vote we start having breakfast for dinner on Monday nights because I don't ever get any breakfast. Let's do that and we'll make squash pancakes from the farm. Let's go get some squash on our way home. For now, I'm officially changing Monday night to breakfast night because we have a lot of breakfast meats. We have eggs, and because I don't eat breakfast— I intermittent fast— I'd really like to eat some of our farm eggs from here today, every now and then. Well, it's most of our meat. We got more in our freezer back there. By the end of this vlog, we're gonna bring in our grocery haul. We'll have our farm haul next to it, and you guys can see what we as health-oriented homesteaders eat in a week. Oh, and while Rebecca's at the grocery store, she's getting the pieces we need to hang this up today, and the pig port will be complete. We'll have wood chips here, a lean-to shed off And that'll keep our wood chips dry. It's getting ready to get our farm pancakes, but, uh, Rebecca's leaving. I gotta get Henry. I'm gonna see what we have by way of onions and squash. I'll text you. I don't think we need to go. And you can make— you can make pancakes out of pumpkins. No bad ingredients, just Bad recipes. I better be careful. There are some carbs in this, but not many. In an effort to eat what we grow, we just remembered, hey, what about those GAPS pancakes? Come on, let's walk and get salmon. My mouth's starting to water. I'm thinking those squash pancakes could be excellent burger patties. I miss a burger patty. She's like, you mean a burger bun? Yes, I'm sorry, I mean a burger bun. Sorry, I miss a burger bun. No thanks on the lettuce wrap. Gluten-free buns just end up being a bunch of junk. Look at him. Here, Lily. Butternut squash is great for making pancakes. And a couple of pumpkins. Do you need anything else? I think you need a maple syrup. Oh, here's more potatoes. Hey, look at this, more potatoes! But we did find probably a bushel of potatoes I forgot we had from the farm. I think Beauty's buying potatoes. She didn't realize we have a bushel pumpkins, squash. Yeah, we did buy the maple syrup, but we bought it both. Look, they're checking out these new chicks. Picked a heck of a time to hatch some Chicks! Here, you want to hold one? Just don't drop him. Good boy. Oh, baby holding a chick. She's sitting on them all. Should we get them back? Oh wait, wait, let's take it to her. Take it to her. There it is, there it is. Going to the mom. That chicken figured it out, did that all by herself. We didn't plan that. Wait, how many suckers do y'all need? Um, beekeepers naturals. These are throat soothing. Do you even have a sore throat? No, he gave this to me. Yeah, he does. Okay, limit yourself. Let's catch Mama before she buys potatoes. Hello? Hey babe, can you hear me? Yeah. Okay. Hey, you don't need to get potatoes, we have a bushel of our own. We have a bushel? Yeah, we had them in the root cellar. Just fine. Really? Yeah, from that second harvest, or from the second growing. Oh, okay. Uh, and then we have butternut squash and pumpkins. Okay, I got 2 of each, and we do not have yellow onions. Okay. How's your throat? Bless him, his little throat hurts. I've made him some tea to make it feel better. He's hurting. Throat hurts a little bit. Does the tea help? Yeah, and the suckers. You're gonna take him to bed? Taking him to bed. Okay, I'll bring you a plate of food. Speaking of which, here's what we eat in a week. It's divided down about right here. That's farm stuff, mostly farm stuff. There's a little bit of fish in there, a little bit of short ribs. This is boughten stuff that she just bought. Well, this is gonna be a treat. We'll never grow avocado, but we're gonna keep eating them. This is a good Fruity fat source. Kiss the cabbage. And Rebecca just learned it's good to put color in a food if you can. There's extra benefits. These are all things right here that we could have grown this time of the year. A starting point for anybody is— bananas. Yeah, never gonna happen in North Carolina. A starting point is growing what's in season at your locale. I mean, we're gonna have some cheese, we're gonna have avocado, we're gonna have bananas. Uh, good for the kids. But broccoli, collards, cabbage, all next year from our farm. Next thing I'm noticing here is a lot of boughten dairy. I mean, we have a lot of homegrown dairy. We'll eat much more than that actually this week in our own dairy, but we've bought string cheese, mozzarella slices, cheddar cheese, Mexican cheese, sour cream, cream cheese. Looks like we need to clear more acres and, and raise up Harriet for a third milk cow. What do you think? Yeah, I think we need another milk cow. There's some treats in here, like gum. Most excited about these finds. Let's make a pumpkin pie. Let's make a, uh, the pancakes. Low-carb, zero-grain pancakes. We got garlic from the land, been incorporating into that thing with newfound potatoes. Probably twice that many potatoes this week. Turkey from making broth Excellent soup. I have it mixed in with a beef roast, a pork roast, a lamb roast. My 4 meat soup. Here's our milk. We'll meet— we'll drink much more than that this week. Cream, that's probably about right. Homemade butter, probably make some more. We've got Aunt Flossie, our beef sauce, and some of our pork mixed together for Taco Tuesday. We got some pork from the farm roast leftover. Bacon this week from the farm. Now, this, the salmon, not from the farm, not from the farm, but I feel like we need to eat fish for our health and for variety. For me, since I eat 95% of my diet in meat, it's really good to have some extra variety. Uh, chicken for Jonah's birthday and for Sunday night, and then a roast, ham roast. Roasts are clutch on the homestead and a good winter thing because you set them in, they slow cook, they they cook over, um, a while. Where's all our root vegetables, like beets? Do you remember to get beets and carrots? Okay, I put them away. Oh, you already put them away? Okay, well, there's our score. Let's see as we progress on this food growing journey how much more of this— how much more this side can expand. Let me know if you like these food haul videos. That might be something we could do once a week when we go to the grocery store and then compare to what we're growing at that time of the year season. That might be fun. Feeling good, feeling good. It's been a couple of weeks. I was creaky in my knees, creaky in my ankles before. Of course I had the feet pain, but the knees and the ankles feeling so much better. I'm just getting faster and faster in those walks. It just opens up my mind, gets me thinking clearly. I love it. All right, we're here. Let's do this. To a side. Posts support the lean-to. Let's put their brackets up. Time out. Just got a radio. Henry's struggling. He's got a little fever. Okay, homeboy got a little wheezy, a little crackly in his, uh, breathing, but Got him on a nebulizer. He's calmed down. Sometimes you just got to pull out the tractor shows. Let's try this again. I'm just so excited to get it up. It's not going to take much at all. Note to self, when we make this available for plans and Homestead Builds 2, uh, we will make these long enough that you could just lean it onto your hooks or your brackets. And see, the idea is brackets on all sides so you could put this shed wherever you want. You could have two sheds. You could have a feed and tools over there and maybe the mulch over here. All right, grab that side. All right, somehow we were off a link, so we'll move the bracket over. When we build the other one, that'll be 8 feet long, so we won't have to lift it up there. We can just lean it on there. Got our braces in. Okay, let's screw these temporarily. In the future, we're gonna have bolts and these can twist. It's happening! First load of wood chip. Give one scoop over there, manure. There are poop corners right here, I've noticed. Oh, you missed it. I did? Yeah, put it right here. Yep, that's it. That's all you need. That's all it needs. You got to put the wood chips undercover so they don't get drenched. If they get drenched, they aren't going to absorb the manure and urine, and you've lost your sanitation purposes of the— Joel would say the carbonaceous diaper. All right, let it be. Looks like that's a little wet, so in this case it gets to dry. And it's Taco Tuesday! And my Mexican chef is out of commission. First sick day with a horse, huh? Yeah. How'd it go? Tiring. You got him some exercise though, huh? Yeah. All right, I'm proud of you. I'm making the Mexican tonight, so you just relax and get better. How's he doing? He's doing okay. He's holding that nebulizer, didn't he? He is. He likes it. He sounds better. His breathing sounds better. Yeah, I already did an onion poultice earlier. That helps bring up some mucus. We got a garlic poultice on here now. We're nebulizing magnesium oil. In the nebulizing guide that I'm using said that, um, it's— he's going to cough. He doesn't like it. It's okay, it's okay. Guacamole! This is new for us, eating what we grow. This is skim The fat— this is skimming the fat from the lamb broth the other day. It is our fat tonight. I guess it's dinner and a movie tonight because of the ailment. You feeling all right? You're over this sickness? You never got it? I had it. Carnivore plate. Pork rind, beef Cheese melted, a little bit avocado. Load up, buddy. You've been working hard shooting that new gun of yours. Lily, you gonna be all right? Yeah, you can go to bed, honey. No? Okay. Well, we were gonna bike to Burgers tomorrow for a video for them, but I'm not sure that's gonna happen with— doubt that's gonna happen, right guys? I hope it happens. Is it gonna break your heart? It's gonna be very cold in the morning too. We're just gonna have to see. Happy day.