Flipping an Old Garden and Making it New

Morning meeting. I've got to keep shaping those garden beds so I can do the luchadors and the ducks. You can start on everything else and I'll come help you if I get done. Come with. You coming with?

No.

Why not?

I want to carry you.

I'll carry you. Okay, come on, I'll carry you down there. We're gonna move the luchadors. We gotta move them with Sally today. We gotta move them across pasture.

To where?

You like his haircut? To where we began. Well, you don't like your haircut? I think you look handsome. You like my haircut? I got a haircut too. What do you need, Lily?

Uh, the black thing that screws onto these. I don't have it.

Okay, I can get that for you. Get in. You stand here.

Yeah, and then come back.

Took me a second to find this. Here you go.

Thanks.

It was like right there on the ground before the Brother, I assure you that's not where I put that. Just some extra cucumbers here, just cleaned them off. Gonna give them to the pigs. All right, we've reached the end of our luchador paddock and we gotta go start back over way over there towards the house. Jonah's gonna hook up our pull chain. Jonah, you do that. I'm gonna drag our water that way. I'm wondering if we hook up our water more in the middle, we wouldn't ever have to move it. This is a 200-foot, uh, hose I've connected to it. I need to put a female quick connect on that. I think I'll have one in Sally. All right, Jonah's got us hooked up. You guys ready to move? Somehow I always do this, always get too far over and can't pull anymore. That means we got to push it over and then up with our hands, which is a little bit of a pain because once your wheels are going this way, it's hard to get them going the other way. Can you go put that on the connector? That's the female connector, and everything's there ready. That's the hose. Let's put you guys right here. You watch, make sure I don't drift back over there. Look, they're happy, man. This is some ice cream grass. Look at that. We timed it just right. We mowed this just, I don't know, 3-ish weeks ago, and it's come back. Not too many seed heads. The blades have recovered. It's not too long, it's not too mature, and, and their testimony— they're just going to town on it. The quality of this grass. The cool thing about having the hose out here is all we got to do is dump this We can fill it up in place. No lifting heavy buckets. Apparently I don't want to lift heavy buckets if I don't have to. Doing a little divide and conquer today. We're going to move the ducks, Josiah and I, and then work on the garden, hopefully finish shaping that. And if there's time, we'll help Jonah. If not, it'll be milking time. Let's just move there. Look how much they're eating this grass.

It looks like they like the swamp.

Oh, they love that, don't they? Nice. I'm kind of starting to think, Josiah, we might get that pig fence out here and move these guys every day like we did the turkeys. What do you think? Because they've pretty much diminished their grass in here one day. Look at this manure load. Around the water. You guys are serious. I mean, they're getting their water backwashy, but it's not, it's not manurey, you know what I'm saying? So I'm pretty happy about that because ducks are a mess. What do you say, Josiah, tomorrow let's put that, uh, pig net around them turkey style. Yeah, and move this every day. Sure, they have plenty of room. Sure, they have plenty of grain, but wouldn't you rather have more grass in your food than, than not? I'd rather have more grass-fed duck than more grain-fed duck. So let's get them all the grass we can get. A child has done something with the fog nozzle. Rebecca's on asking Lily, I'm on asking Gideon. Rebecca needs to water the greenhouse plants, she needs the fog nozzle. Where's the fog nozzle, my man?

Don't— I don't know.

You screwed it off and you put it somewhere. Do you know where? Could you come show me?

I forgot. Somewhere around in the gravel.

Uh-oh, looks like Mom might have found it.

Did you—

yeah, did you know where the fogging nozzle was?

Yeah. Oh, I took it off to unmodded to one of my animals.

Oh, all right, all right, all right, Gideon, you can go back to playing. Is that the— is that the punishment for false, false accusing? All right, sorry if I accused you. Right here. Sorry if I accused you. You forgive me? Yeah. All right, go play. Where was it?

On the, um, concrete wall. Nobody took it off.

Look at all these plants. Everybody's making it awesome. Are they a little leggy because of our shade?

I don't think— no, I feel like all cabbage look like that.

Okay, broccoli.

Okay, they don't look leggy at all to me.

Been wondering, should we go ahead and cover them in here? Before the bugs find them. All right, the only thing that didn't really jam— Butterhead Nancy. But we got a whole tray right there. We got 2 beds done yesterday, we've got 4 to go. We've got 30 minutes. It's got to get done because this can't just sit here. It's probably killing the grass. This needs to go back on it. Oh, it's getting— we're still good, we're still good. And then the other reason we need to get compost on it. Arun's available today. I need to get this done so that he can get on the compost. And there's one more thing. Oh yeah, you saw all those plants growing in the greenhouse. Those are going to need to be going somewhere. They're growing good. They need somewhere in about a couple of weeks. So we need time. We need to have this tarp over this for a couple weeks to kill out any weed seeds that we've stirred up and various whatnots. So one thing we do have going for us is it rained yesterday. I do like it to be wet before I cover it. I think it encourages more worm activity, so I don't think we have to sprinkle it down. So I totally forgot to get a shot of us milking, but look, that's probably about a gallon and three-quarters, almost 2 gallons. Thank you, Flossie. Nice farm-fresh snack for for the kids this morning.

Oh my, that looks so good.

On today's episode of Burn It Up Cooking Show, something very, very, very special: beef brisket. But not just any old beef brisket, Smugworks brisket. I got the smoker warming up. It's 10 o'clock, we eat at 5. I feel like I'm a little behind, but it feels like my smoker is also a little faster than what I'm finding in the instructions. We're just going to rinse this off. All right, you can get all fancy with your rubs. We're not gonna— I'm restraining from— I'm not doing, uh, spices and whatnot. I'm just doing salt. More on that in a future video, but just for now, we're just going to do a very simple butter and salt. Rub. Let's get it melting. Now that that's melted down a little bit, let's put some salt in it. It's a good way to get our salt on the thing. I'm just kind of making this up as we go. I think it's a good way to get our salt on there. Now we've got our rub. I feel like maybe I could have let this sit and absorb a little bit. That's kind of neat. The butter hardened because the meat's cold and stuck to it. I do have one problem here. One brisket is significantly— can you guys hear me over the string trimming? Significantly thinner than the other, so I'm going to put the big one on the bottom. Done. The brisket is going. Breakfast, what shall we make, guys?

Uh, biscuits and—

I'm thinking biscuits. We've got fresh cabbage from the cool room. Yeah, we've got eggs. Oh, and we've got sausage thawing out. That sounds like a delicious breakfast for y'all. Your parting breakfast, your last meal here.

Yeah.

Wouldn't be a burning up cooking show unless I actually burned it up. It is smoky in here. What is the smoke from? Well, I cooked the eggs, fried cheese on top. It's the biscuits. There's something in there that's smoking. Thankfully it's not the biscuits. Your mom knows what's up. Fried cheese, egg, sausage in that biscuit. Who else did the sausage biscuit? Nobody. Nobody. I'm the only one. What are you living for? I just opted for the cheese— the fried cheese egg. I don't know, we gotta think of a name for that on sausage. Arun taught me that. We'll call it Arun's egg. You get a patty of eggs going, scrambled eggs going, and then I'll have to do a Burn It Up Cooking Show on sometime. And then you put some cheese on top of that and then flip it and that cheese fries and it forms a crust. It's almost like a— I don't need no biscuit. I got my egg biscuit. All right, I'm gonna check this after brunch. 12:08. You want to get it done— well, Mr. Google Pants wants me to get this done an hour before we eat. You set it down and it just soaks up the juices. I gotta get it to 190. That looks ridiculously good already. I have a feeling it's not gonna take that long. It's already at like 164. The problem is I had it on 225. It was actually going at 235. Um, I'm turning down to 210. It's now going to 2— now I turned it down to 200. It's not going to 210. I think that'll be more on pace. What do you got there, Grandma? I got a dancing troupe. Oh, you know, like, uh, these are just regular and those all have, uh, they want to go dancing. Just supper tonight, the dancing troupe. That's right, we're having fresh carrots and fresh beets. Nice. And don't forget smoked brisket, it's coming along nicely.

It's been extra loud lately, but I think we're gonna miss it.

Uh-oh, Cousin Lauren's getting ready to leave.

Yeah.

Uh-oh, sad, sad moment.

I'm gonna miss this garden and all of my cousins the most. Yes, not Justin. I'm just kidding, Justin, we love you too.

It's 2:30. Let's see what we're looking at here. Oh, oh boy, top one is done. Bottom one needs some time. What do you do? Top one's done, the bottom one's not. It's only 235. Yeah, it's set to 200. It's actually on 210. So I'm gonna put the— I've got the brisket right there. I'm gonna put this lid on top of it. And let's do it like this. All right, so let's just put it in the oven with no heat. Let's just put it in there. There we go. Watch Teddy, you don't want him to go. He'll end up in one of your suitcases. He knows now, he sees the Suburban. Teddy is afraid Mama's gonna leave. He knows now, he knows this Suburban means— so he is trying desperately to get in there.

Love you guys, this is goodbye. I'm so proud of each proud of you. You're hard workers, and that's important. Bye, honey.

Bye-bye.

Bye, cousins.

Bye-bye. Bye-bye. Oh, bye, Justin.

Very proud of you too.

Oh, thank you. You too. Well, I'm driving.

Yeah, you're driving. I guess that just felt natural to give hugs all around.

All right, you got it on record. You got the hug on record. We'll see you guys. Bye, Mr. Brown. You gonna go to Nebraska No. All right, you're coming back. Bye-bye, it was fun. Bye-bye, you guys. Bye-bye. All right, the girls are gone. The boys have been begging me to do some target practice, so let's do it. We ought to do that periodically anyway, just to stay fresh. You got the target up? Who's first? Messiah, go first. Youngest to oldest. Shotgun or.22, Josiah?

Shotgun.

Okay.

Is it ready to shoot?

It is. Boom! Well, Josiah?

Well, where did I hit?

You can't even— there's no more target practice with that thing.

I hit everywhere.

That's safe. That's good. All right, Jonah's going to get us some recycle, see if we can't find something fun to blow up. How about a light box? Well, you went, you went right through the hole in the back. That wasn't so fun. You got something plastic, like maybe explode? Try that. Yeah, buddy. Oh my gosh, look at all those little pellets. Yeah, blew up the ground behind you. Jonah, you ready?

Yeah.

Let me set you guys up right here.

I'll do that all day.

Okay, that's fun. Oh, one more project. Didn't get time to do it this morning. We need to mow behind the sheep. It's, it's kind of steep and gnarly, but it's one of the best things we can do to encourage grass growth. All right, see this raggedy stuff? This is the stuff that the sheep left behind. We're gonna mow this down, get it down to about like that, and what happens is the grass that is here is encouraged to come up. Also, this is blocking sunlight. That's balm of Gilead, and we're gonna cut down as low as we can, get some light in here. Encourage this grass to grow, bare spots for grass to sprout. As Dennis at Full Circle Farm would say, it's like fertilizer mowing. That was some rough ground— little stumps, clumps, digouts from the pigs, and various whatnots. You might say, why are there some tall stumps in your pasture? That, my friend, is poplar. We had them cut it off short there because it coppices. Okay, look at this, guys. Perfection. This is like— this smells like bacon. This is gonna be as good as bacon. How is it, everybody? Delicious. So good.