I Smoked A Turkey (1st time) but will everybody like it.

Kate, you want to let out the chicks? Okay, go for it. Cousins, Laura Ingalls Wilder fans getting a Laura Ingalls Wilder 2020 experience. Okay, so the chickens that we transferred over in the morning went into the coop. They stayed over there. We don't have to transfer at night. Let's grab a couple more that don't have green bands, maybe 6 more. Okay. There's some. This one not got— well, we're not going to take Kai. We'll let Kai stay out here. You guys want to pet Kai? Here, show him how to hold a chicken. Nice. There you go.

He's cute.

How many chidlers can I fit in Sally? So the question is, are you going to be this excited about chores the day before you leave? Oh, probably after 3 or 4 days. Yeah, this one says yes. Dragonfly in their water.

Definitely gonna need to replace that.

All right, kids, let's move the ducks. Or not.

Kids!

I want you to see something.

Just look at them.

Look at them going to town on that grass. They're all in there. So whatever we did yesterday worked, and we're gonna repeat it. So let's just put these guys in, keep them in for a while. This morning and then turn them out. I just realized we messed up. Supposed to keep them in there for a little while, let them orient. So I don't know if this is gonna work.

Whoops.

Maybe that shaw is close enough to the one they have at home. We put their food all around here. Maybe— look, I already made a big mistake. I can tell you this one's already trying to get out. Seems like everybody else is maybe doing all right. Maybe she won't press it. We got our nets up and the chickens are still in, but, but I'm actually not very— I'm not very hopeful about that. You think they'll stay in, guys?

Yeah.

All right, Jonah decided that he liked farming animals more than gardening, so he's actually setting up the sheep net, and I'm gonna get a start on reshaping these beds. We just use this as a spring garden, gonna shape it up for fall beds. We've got everything we need: a flat shovel, a broadfork, a couple of fence posts, a line, and a hammer to drive those fence post. This is a beautiful time to do this because the sun is right there, but we are running out of time. It's going to be blazing hot. This is very physical work. Let's do as much as we can now between milking time, 40 minutes. Let's try to get it all shaped and ready for compost.

I did it!

It's 9:02. We shaped them. We didn't get the compost on. I think I'll save that for tomorrow because I can, and that sun is coming up and it's going to be very hot, and it's time to go milk. But before we milk, Time for a very, very, very, very, very special show. The Burn It Up Cooking Show. Smoked turkey. If you remember from last time, we ran out of pellets. So I got these new ones. So they're a blend of different wood chips. The reason I like that is because it's good for all meats. So then I don't have to worry about switching out pellets. Got a little bit of apple pellets left. Hope that doesn't mess it up too much. That doesn't make it weird. But it wouldn't be the Burn It Up Cooking Show without risking a little bit of weirdness. But we're going for it, we're putting it all in there. We're banking on this being delicious. My head chef, Mr. Google Pants, said 225, 40 minutes for every pound, so that's like 3— 8 hours. We just harvested this turkey. Um, we want to have turkey once a month. I also want to perfect the smoking so we can have a really superb Thanksgiving turkey. But today we have our cousins in from Nebraska, so I'm thinking this— why not this Sunday be turkey day? Jonah's coming down with that flossie. There is a chicken out already. I wish you would not have made that mistake, but it probably wasn't going to stay in there anyway. First time being this close to a cow?

Yep.

Yeah.

Wow.

Just try it. You have to try it until you can get some out. There you go. Good job.

I don't know.

And you have to push up first and then you pull it down, but you have to pull hard. That's how I learned it. That's what— that's what— yeah, it's not your I can't.

Her aunt is like a Girl Scout. She learned this yesterday and now she's already teaching it. We got both the twins milking now. How are you liking it, Kate? I think it goes good with those shoes. Milking always works better with cat slippers. All right, Gabby, you're up.

Do you have any, uh, have you done this before, Gabby? No.

Okay, there you go. She's a natural. There you go, Jonah and Lily. You at it, Lily?

It's not easy.

He makes it look easy, doesn't he? Day number 2 for Aunt Ann.

All right, let's see, let's see. Okay, 1, 2. Now can I get them both going? Nope, not yet. Okay, here we go.

Hey, are you ready to tell a story on us? She says she got more stories and you guys like them.

Stories. I started thinking yesterday Are these little Becky stories or little Judd stories? Oh, that happened so fast!

It happened.

What do I do?

Poop milk.

Put them up. Um, don't touch your leg, then you got poop on your hand.

Okay, I'll go clean up. I won't touch anything else.

She's gonna take her time. She'll step out of it, and then we gotta go wash it.

Yeah, I'll run it up.

Wow.

I'll take it and wash it. Rebecca, what are you and Lauren doing?

We're just working in the garden. We picked some beans. We're gonna go pick beans out in the garden. I'm actually really excited.

Are you?

I love this stuff.

Good. Do you have a garden at home?

I have a good-sized city garden. She does have a good garden. Don't let her tell you she doesn't.

She's too humble. A tomato hornworm.

I know.

How'd you see it?

Well, Lauren actually saw the poop.

Oh.

She goes, what's that on the thing? And I was like, oh, that means we have a hornworm. This is a hornworm. And we'll give it to them.

We've seen that.

Have you had them in your garden?

Haven't you?

What do they do?

They eat. See how— see how they've eaten this, like, the stem? They've eaten all the stuff off.

Are they poisonous?

I don't think so, but we'll feed it to the chickens and then the chickens will eat it and they love it.

We're back milking after— and Anne wants to finish her story.

Okay, okay. So the stories I've been thinking about since yesterday and the video was, um, the After your marriage. At your wedding, we had Lauren on the harp and me on the violin and Leslie on the cello. And then after the wedding, we came over here. We had a little mini reunion. Didn't we have a mini reunion? Yeah, I guess the day after you're married. And we walked in and I'm like, they're living in a barn? Yeah, this is our home. We're gonna live right above the stalls.

We're milking right over there. That's our house right there. We do, we live in a barn.

And sure enough, you made it your home.

Gideon's raised in a barn, and I guess this is why he's acting like this. What are you, raised in a barn? You spraying down the house with a hose?

Those are the beginning of, um, the Becky and Justin years of our family. So that's how I just wanted to share that story.

Justin, you make this—

so we put in the 2 cups, right? Now we're going to put in— we need to add 2 more teaspoons of baking powder.

So put that— put the salt back there. Making gluten-free biscuits. I'm gonna get back in there and help them with some sausage and eggs, but— oh, and some greens. Let's do— let's also do fresh cabbage. But I think you'll probably be more interested in what's going on out here. What is going on? We're getting all the cucumbers, tomatoes. Yay!

Okay, we are done. We got so many green beans, so many cucumbers, and my cousin Lauren is still going through the, um, green beans. She's very excited. About them. All right, where are you guys gonna bring up the good stuff?

Yes.

Okay, good.

But we have to take all the bad stuff to the pigs. So my cousin Lauren, um, who was visiting, she is starting to garden more, and so we are gonna do— we're gonna preserve some beans and things like that together so she can learn, which will be exciting.

They are down in the garden. It's probably unbearably hot out there. Hey Grace, you're doing a wonderful job. Here you go, she's frying the cabbage, I'm frying the sausage, and Anne's making the biscuits. Uh-oh, a hair dry.

First time, first time making my biscuits.

We're gonna make up for it by patting a little bit of butter on top there. Who's on dish duty?

And yeah, oh, where's Grandma?

I know, that's her duty.

I know, if Justin says to take a fork and mix them around like that, that's how they do it.

How are your dill pickles coming?

They're doing good so far.

They're staying immersed.

Yeah, but they're starting to try to float up, so I need to redo. I'm gonna wash my hands and then—

Hey, and you redeemed the biscuits.

Did they, did they redeem?

Pat of butter, looks like.

No, you, you told me add the pat of butter. Now just put the honey on it, it will be good.

That's right. Okay girls, thanks for helping. Now you get to eat your prize. Oh, are you gonna like the cabbage?

Yeah.

Okay, it looks wonderful. So I hope I don't Green beans.

Hey guys, this is all from the farm, you realize that? Save the biscuits. So what kind of ice cream you gonna make us this week?

Mint chocolate chip.

Looks like you're making more dilly beans.

I'm—

these are pizza beans.

Oh, traditionally fermented foods.

It has grape leaves Oregano that I grew and dried. And tomatoes and garlic and beans. It's all from our land except for the salt.

Gosh.

Pretty exciting.

Jars. And so then what, what? Are you gonna make pizza beans out of all these? Are you gonna—

No, I'm gonna do dilly beans. I'm gonna, I might freeze some. I don't know. After I do my dilly beans, I'm gonna see what I have left.

Okay. Oh my word. Look at this. What are y'all doing?

We made a video.

How many people does it make to make a video?

Um, all of us.

It's 4:10. We eat at 5. This is looking amazing. We're gonna crank it up. It's at 150. Can you say let's burn it up? It heats up slower the closer you get to the temperature that it's set on. Now it wouldn't be a visit to the Rhodes house Without an ice bath.

I'm not—

no, no, that's it. I can't do anymore.

Okay.

Oh, it is a kitchen explosion in here. You guys are getting the best that the Rose has to offer. Fried green tomatoes, mashed potatoes, ice cream.

What? I've been watching it closely.

We're almost to 160. Close enough. 158, 159.

Is that good? And let me get you this piece here. Is that good?

Delicious.

All homegrown food right there.

This is good.

Feeding a lot of people. Our farm is feeding a lot of people right now. I know.

This is all from the farm.

All of it is from the farm. Even the milk. Hey, is that the best ice cream you ever had? Best ice cream you ever had?

Tell me.

The best ice cream you ever had?

Oh yes, it's amazing.

First time grass-fed raw ice cream.

I gotta taste it.

Maple syrup sweetened.

Okay, let's see.

Mmm.

I don't think we can go back to anything else.