Our Future Selves Will Thank Us

Happy Sunday seed day! Special guest today. Let's make sure we get our milk, and our garden is about to take over, so we've got to address that. Flip that garden, get it ready for the next planting. Ryan. Justin. Nice to meet you. Yeah, nice to meet you. My hand's messed up. Okay, I messed up my palm. Yeah. What's your name? Christian. Christian and Ryan? Yes, sir. Okay, squeeze in Rhodes Farm Safari. I gave him a little bit of a poor man's dessert. I don't know why I thought of that, but that's what my dad and them used to do for dessert. I'm just raw— just raw butter and some honey or molasses. Not so sure. That's really good. Did you get behind it? If that's all you had, I mean, that's surprisingly good. That's hilarious. Surprisingly, yes. I mean, just two, I don't know. He's going for it. You're not getting any. I'll make you one. An old farmer's dessert right there. And this is butter and honey, or butter and syrup? Butter and honey. I think my people would do it with molasses if they had molasses. Yeah, fantastic. My favorite use of leftover lamb roast. We're gonna go ahead and start the carrots and the potatoes first because they're raw. They take a good bit. Our meat has already been cooked. I just added the meat and just— it'll just get more tender. So that's the best kind of lunch— cooks while we're working. All right, beautiful one, you know the key to home— the success on the homesteading is to constantly be working now towards the future. Constantly be giving gifts to your future self today. What are we giving our future self today, babe? Green beans. Our future self will thank us, especially since it's going to be hot here in this high tunnel. So we're going all the way to where Henry is, way down there, which is probably about 80 feet. We used this this year already for green beans. We're just gonna plant it again, no worries, because we put fresh compost on it. Compost is definitely just a fail-safe. See this? Should get that up and then along the edge. Do a pretty thick gauge on that, string it over this— these beams, pull it tight as we physically can, and call it. Planting time! Sunday seed day. How many seeds we plant? We got over 100 plants. Our future selves will thank us for getting in this hot sauna and planting these green beans. We got a fish fertilizer water there. Lily's dipping that in. Just had a good visit with our guys trying to do a good thing in the world. Think regenerative agriculture marries Renaissance. Régénescence. Is that right? Am I saying it right? Régénescence. Austin, will you link that stuff down in the description if people want to follow them on YouTube, X, and I think Instagram? Yeah, Instagram. Okay, next up we got a heart. Well, we got testicles and some fat. We need to deal with this heart. I'm going to put this heart in our ground meat. The only problem is we want to hang our meat for 10 days tenderize it, and this heart would go bad by then, I think. So Ben and Meg, we had them over the other day, Holler Homestead. They told me you got to get the blood out of it, okay? So before you freeze it, get the blood out. There's some. We'll freeze this bad boy and then thaw it out when we bring this back, and of course it'll get ground in with the burger, and it'll be just a little bit of heart compared to all that burger. It's just fresh, flash freeze it. An idea for this leftover soup, because my family isn't going to want to eat soup twice in a row. You know what this trick is to liking something? I'll tell you what the trick is. Get hungry, eat less. I mean, 3 meals a day, yeah, the meal has to be just so to enjoy it. If you eat just 2 meals a day, 1 meal a day, it don't really matter. You could eat the same thing over and over again. Aren't those super cubes nice? Freeze the broth in these little cubes and now we have reasonable sized portions frozen. The reason that's good, if I were to freeze a whole Bunch of it. You don't need it all at once, right? And this is in handy. This is 2-cup portions too, so you can easily measure it. Just a little, just a little bit more in each, and that's good. That's good for that one. So just fill that one up a little bit more, and then let's put a lid on it. That way I'll still fit in the zip. These, these aren't even Ziploc, they're made— they're knockoff Ziplocs, they're not quite as big.

It's a bit small.

Okay, it's just a water—

it's a water store and water bottle.

Okay, what's this? He's got, he's got something he wants to show me. Oh my goodness, it's raining!

You see, it's, it's throwing the way.

Okay, come on. It's in the rain. Oh, why are we doing this with the vacuum? All right, I'll try not to notice stuff like that. All right, show me the tour of this place.

There's donuts.

Okay, wait, slow down. Wait, slow down.

Donuts.

These are cookies. Okay, what else? You got a pie? What kind of pie? Chocolate chip, my favorite. Cakes.

Who made these cakes?

Okay, well, help me, help me set it up. There you go, there you go.

Whoops.

All right, there we go. All right, you rinsing off? What you rinsing off your legs for?

The store and them.

Okay, okay, okay. Take me the rest of it. There's something over here with clovers. What's that?

That's a pie.

That's a big pie. It is. All right, skipped lunch, got so full from breakfast. For supper though, we tried this butter garlic potato dish. Mmm, you fried the potatoes, you, you mince a little garlic, you You cook it in our butter. We cooked in our homegrown butter. Rebecca made a tomato salad side. Half the chicken though, when I thawed it out, was rotten. And I'm hoping— I'm thinking, uh-oh, did we— did our freeze— did our— some of our chicken not get frozen quick enough in the freezer? I'm hoping that's not the case because we may have to run another batch of Sea Monsters. I think that might have been it. Had, had guests for, for supper. So we've been the most socialized homebodies you'll ever know. Two sets of visitors today, and it's not unlike us to have many visitors in a week. Lily doing horse chores, kids putting the calf up. They're telling me we'll get more milk if you let us milk tomorrow, so we'll see. Oh wait, one more thing I should probably mention this too. Ben and I— Ben Holler from Holler Homestead— he's going to lead a workshop on how to break down a beef. I don't know how to do it. He's going to come help me, he's going to teach me, and I thought we might as well— let's do a workshop. We're gonna do a workshop August 26th in person, but for those that can't come, we're going to do an online live version. We're going to roll two cameras live, and anybody can watch that if they're in Abundance Plus. I'll give the link for that down in the description, abundanceplus.com. Come, let's learn how to butcher a beef together. I'm saving $700 not sending it to the butcher, so you can save hundreds of dollars for just learning this craft. It's fascinating craft, so let's do it together. Okay, that's a wrap. Happy day.