Planting 9 Big Evergreen Trees & Revealing Our Forced Rhubarb + Strawberry-Rhubarb Crisp! 🌲🌿🥧

Hey guys, how's it going? Well, you just witnessed the tree delivery from Jaker, the trees we picked out yesterday morning. And let me tell you, the weather today is a completely different story than it was yesterday. It's still a little bit chilly, but we're early in the morning. I think we're supposed to get close to 60 today. Barely any breeze. It's supposed to be sunny all day. It's just going to be glorious. So I want to run through all the trees that we ended up picking out and some of their stats. We're going to plant some of these today and we're also going to go look at the rhubarb and the rhubarb forcing pot because I was driving by it yesterday and I noticed the rhubarb has pushed the lid off of the top of the forcer. Like it is, it wants to get out like right now. So we're going to take a look at that. I haven't lifted the pot off of it yet. And then we are going to make some strawberry rhubarb crisp using some of our frozen strawberries from our own garden from last year. So we'll use rhubarb and strawberries from our garden, which I'm excited about. I've never used frozen strawberries in this recipe before though. So that will be a little bit of a test. We'll see how it turns out. But Oh my word, I mean, Oh, look at how beautiful this load is. So we ended up with three Leyland cypress. There's this one right back here. That's the taller one. They had two of those available and that one looked pretty good. The other one was so-so. And then there were two others that were smaller, but gorgeous. So there's this one and then there's one kind of tucked back in there. Then we've got a cedar called a dark blue angel and we do have two or three more of these in the garden. In fact, see that right over there? I think that's one right there. And then we've got two deodorant cedars right here, which the difference between these two, this one stays much more narrow while these can get pretty big if they like their location. And then we've also got three pines. We've got two Austrians and one Oregon green. So the one, I think the one facing us is an Oregon green. Let me double check. Hold on. Yeah. So this one's an Oregon green and the back two are the Austrians. And so the difference here is Oregon green typically stays, well, not typically, it does stay smaller than the traditional Austrians. So if you've got a smaller space, this one would be better over that one right there. Also the pasture in the spring is, I mean, this is non aerated you guys. So you know that it Browns out about the end of June, beginning of July. I mean it gets really tall and the seed heads are beautiful, but in the spring it's just so pretty to see all of the green. Oh my word. And we've had plenty of rain in recent days that it's just very happy out here and it makes the trees look even better I think. Okay. So we're going to start here with the dark blue angel cedar, this, and all of these want full sun you guys. So that's the same for all of these. All of these want to have well draining soil. All of them typically like to be watered after the top two inches of soil is dried out. Just kind of as a standard rule, I guess. But this one right here grows about 25 feet tall. I don't know how tall it is right now. I don't know. Maybe like 12 or 15 maybe. I don't know. I mean, we'll lose a couple of feet when we put it down in the ground. But, uh, so it grows 25 feet tall by 15 feet wide. So it's very much so a more narrow version of a cedar here. And it's got a little bit of a different color to its needles. You can't really tell right here. Um, but if you, I don't know, got a little bit more blue to it than these. These have a little bit more of a chartreuse vibe to me. These are hardy down to a zone six so far we've done really well or they've done really well for us in our garden. So I'm excited to have another one. And the Deodorant cedars right here, they can get quite large like 50 plus feet tall, 40 plus foot spread. If they really like their location, maybe we can toss a picture up of what a mature one of these looks like. And they're also hardy down to a zone six. Now I don't think here in our area where we've got such intense summers, dry heat. I don't know. I mean, maybe the one that we've got back behind the pond that I showed you before we left, it's doing really well. So we'll see. They typically grow really quickly. Like they'll put on several feet of growth in a year, which is amazing. Uh, but we'll see how these react to our climate to see if they even get to that full size. Typically with all evergreens, we always anticipate them not getting to their max size here. Hey bud, I'm going to show you a little trick. Okay. On the, on the bacon, on the mega coin. How'd you do that? Well, uh, here, you want to see a little trick I can, I think I can vanish it. Okay. Oh, look at that. Where'd it go? There it is. Very good bud. Are you chilly? No, not really. Oh, the sun feels good. Doesn't it? Yeah. A little bit. Yeah. Okay. For the Leyland Cypress right here in the back, they can eventually grow to somewhere around 50 feet tall and 20 feet wide. But usually that will give you kind of like a 10 year range and they're usually like 20 to 30 feet in a 10 year range. So it gives you an idea of how old these trees might be, which is kind of fascinating to me. And you know, we've got several Leylands. We've got that big one right there. I don't even know that one was here. When we moved in. So we've been here for 11 years now. And I don't know, it was a lot smaller when we moved in. So I don't know it's exact age, but it's older. And then we've planted a few, like there's a, yeah, two over there on that side. Where do, Oh, we planted one back over on this side that you can't really see. And I've heard people say that a Leyland Cypress are more short lived evergreens. But let me tell you, my parents have had Leyland Cypress in the garden, in the garden that we've toured before for as long as I can remember. I mean, since I was a little kid, like since I was maybe eight, nine ish, and they're still going strong. So I don't know. I think we're good with those. And then the Oregon green Austrian pine right here, zone four through eight, kind of a slow grower will grow about 20 feet tall and 15 feet wide. So I think it'll look a lot like, like this one that we've got over here. They do get almost as wide as they get tall. So they kind of have this very roundish sort of appearance, which I kind of love. And then the Austrian pine also a zone four through eight, it can grow anywhere from 40 to 60 feet tall and 15 to 20 feet wide. So really not a whole lot different than the Oregon green and the width department, but the height, I mean, it gets like triple the height of this one, but you can see right here, the difference. Oregon green typically has a deeper green needle while Oregon greens have a little bit of a lighter green. So it's fun to have that different kind of variation there. And you can see they're all in B and B's all these big old ball and burlap sort of situations. So that's where the Bobcat comes in handy. We use those pinchers to lift the root ball up. We take the whole cage, everything off of them before we lower them down into the hole, which we've talked about before, but oftentimes you'll see people planting them in the metal cage because most of the time, well, not most of the time, some of the time in some climates, you're getting enough moisture to where that metal will rust out really quickly. But here it just doesn't rust out very quickly and it stays intact. Um, an example was when our big blue spruce tree blew over in a windstorm, it was huge and it blew straight over and right underneath it fully intact. Still was the metal basket. And I don't know how old that tree was or how long it had been there, but that basket was still there and all the twine. So whoever planted it did not cut the twine away from the trunk. And these oftentimes will have twine. And so you have to make sure, I mean, if you're leaving the basket that works for your area, that's great, but the twine has to come off regardless. See this right in here, they tie these things on because the baskets kind of have these little handles on every side. So they run the twine through the handles and then up around the trunk. So those things have to be cut. Otherwise they will eventually girdle the trunk. As the trunk grows, it'll grow around the twine and it will eventually kind of choke the tree out. But other than that, planting is pretty straightforward. We're going to pick up the trees, go set them in the location we think we want them. We'll scoot them to the side. We'll use the big auger to dig some holes, biotone in the holes, snip everything off from the root ball. And then we lower the tree down into the hole and pack it in. So that'll be the process when we get to it. But let's head over to the rhubarb forcing pot here real quick. And I feel like the forcing pot needs to be like twice the size that it is. Maybe next time we can try like, wow, that forcing pot is beautiful and maybe there are some larger ones available out there. Maybe we could use like a really large nursery container next time because you'll see here in just a second that like half my rhubarb plants growing in the forcing pot and half of it's coming up around the forcing pot. A little bit of a ridge right there, huh? You wanted to plant trees? Yeah. You want to place them? I'm going to go do my rhubarb thing real quick because I want to get that going in the oven and then we can start in. We've got family coming over for dinner tonight. So I've got dinner already in the crock pot and we're going to have the strawberry rhubarb crisp for dessert. So it's going to work out perfectly. And we're dying Easter eggs tonight. So it'll be a busy day. There's one of the Leylands. So pretty. We really could do to have more Vanderwolfs too. Those have done really well for us. Okay, here we are. Look at our current bushes. They're looking great. Look at this. Oh my goodness. Okay. So this is what I mean by like this pot needs to be way bigger than it is. I got on their website. I got this from Haddonstone and I knew the dimensions when I ordered it. I actually got back on the website this morning cause I thought, do they offer a larger size? So just the small thing. And it's, it's this one right here. I don't think they offer a different size, but it's working for part of the plant. I didn't realize that this plant was so big. You can see the others. So this is what the growth looks like. That's been exposed to light. And this is the, what the growth looks like. That's only been exposed to, you know, half a daylight yesterday. I noticed it looked like this. I thought, Oh boy, I better go take that lid off so that the plant doesn't actually push it all the way off. Cause I don't want that finial to break, but let's unearth this. We're going to need roughly six medium stocks for our recipe. Oh, look. Oh my goodness. Look at how beautiful. Isn't that amazing? So apparently when you force your rhubarb, which is basically not allowing it any light early on in the season, you kind of create this greenhouse dome effect over the plant. So there's more heat. You've got no light. It pushes growth a lot faster and because it doesn't have light, it doesn't like photosynthesize properly. But, um, so you can't do this to the plant every year. You have to wait, you know, like every other year because it weakens the plant, even though, I don't know, I can just pick a different section of this plant, I guess. But it's supposed to give you much more tender, much more, um, sweet stocks, which that intrigues me. So to harvest, we just kind of pull them off like that. Look at how beautiful that is. Oh, I am just amazed. So I'm going to try to selectively pick out, uh, the tallest of the stems because I'll put the pot back over it because I'm going to, uh, I don't have time to process all of these stocks today, but we will, I'm going to give some to my sister-in-law, I think, because I love rhubarb. And then I'm also going to possibly make some like strawberry rhubarb compote. And then we could freeze some as well if we're not ready to use it immediately. But Oh, this is such a treat. Oh my word. Look at this one. Oh my gosh. Okay. So that's three stocks. We need to get this one. Cause it's tall. Four, five, six. Look at that gorgeous harvest. Oh, what a treat. Okay. Now we're going to attempt to get this thing back over the top here. All right, rhubarb back into your home. We did it. There we go. Gorgeous. This is exciting. Okay. Let's head inside and make our dessert. Okay. We've got our rhubarb in here. I rinsed it all off, trimmed off the leaves. The leaves are poisonous, so I can't even give them to the chickens or you don't want to put them in any compost pile where animals can feed on them. I remember having to be very careful about that. And like delphiniums and foxglove and monkshood when I was growing up, we had to make sure to dispose of those. So leaves are gone, rinsed them and they are absolutely beautiful. So let me show you the book that this recipe comes out of. This is my favorite, favorite way to eat rhubarb for sure. Like without a doubt, it's just strawberry rhubarb crisp in this cookbook right here. It's really simple. Let me show you all the ingredients. First, let me just hover over the recipe so you can kind of see what we're going to be doing. And I've got my dish out. I've also got some stuff set out for dinner. I've got our roast going right here, egg dying stuff, our dinner bread, and we've got a little bit of corn starch, which this recipe does not call for, but because I am using frozen fruit and it's going to emit a lot more moisture, I'm going to add like a couple of teaspoons of corn starch into the mix just to help thicken things up. And then I've got some old fashioned oats. I've also got flour, sugar, brown sugar. It's like a lot of staples, cinnamon, some salt, and then one stick of butter, which is kind of softened, but we're going to melt it a little further. Doesn't that look so yummy? Also right behind me, you can see my morning activity. I got all these eggs hard boiled. So they're sitting here cooling and I'm just going to pop them back in their containers, put them in the fridge and get them all chilled for tonight. We're also going to be serving the crisp with a scoop of the natural vanilla ice cream. This is so good. This is a family favorite for sure. It's got like little specks of vanilla bean in it and it's just so tasty. Okay. So I think I'm going to start with the crust part or the topping part first. So we can just set that aside before I run downstairs to the freezer to get our strawberries. Also one other little addition thing for the strawberries. Sometimes when you get frozen fruit, especially if you're buying like store-bought frozen fruit, it can be a little bit on the tart side, especially with strawberries. So you could add a little bit of extra sugar. The filling calls for a half cup of granulated sugar, but you could add in one or two tablespoons more just to kind of offset that tartness. Mine, I pick at peak, like they are peak ripeness and they're delicious and very sweet. So I don't think I need to add any extra sugar. And I sort of like that tartness with the sweetness of the vanilla ice cream. Okay. We're going to want to melt our stick of butter first. Okay. Our butter is melted. So to that, we are going to add one cup of all purpose flour, a half cup of old fashioned rolled oats, one third cup of packed brown sugar, which is always a total pain to get out of the cup. There we go. And then it calls for a half teaspoon of cinnamon. I like to do a nice heaping teaspoon. I always feel like recipes never call for enough cinnamon. I want to taste it. And a quarter teaspoon of salt. I'm just going to take my fork, break up that brown sugar and just get this all incorporated, stirred together. Okay. That looks great. Actually smells really good too. Okay. Got my cutting board so we can cut up the rhubarb, but I need to preheat our oven to 350 degrees. So pretty. We're going to cut these rhubarb stalks into half inch pieces. Oh, that's a little big. Look at that color. Oh, put that in the bowl. So to our rhubarb, we're going to add a half cup of granulated sugar. Again, add a little bit more if you'd like to have it a little bit more sweet. And I'm going to add in a couple teaspoons of cornstarch. You could also use arrowroot powder. Is that a stir? Okay. I'm gonna go get the strawberries. These look pretty darn good from being from last year. So we need about two cups and the recipe calls to have your strawberries, but when you're using frozen fruit, you would just want to leave them intact because then they'll structure will stay a little bit better. So I'm going to try to find smaller strawberries for this. They're going to come apart either like ice. Oh yeah, there we go. So there's one cup. There's two cups. We're going to give it a stir. We're going to hope that that two teaspoons of cornstarch is enough. That looks perfect. Okay. So you want to use like a nine by nine or an 11 by seven sized dish. This one's oval. I don't know what size this is, but I think that this is right. Okay. So we're going to put our rhubarb strawberry layer in first. Even that out a little bit. Also going to look through and move some strawberries around to make sure we've got strawberries, not all all together. We want them to be evenly distributed since they're a little bit larger than I normally use for this recipe. Look at that. Oh, we grew all that. Oh, that's so exciting. Now we're going to take our crumb topping mixture. Just going to kind of fluff it with my fingers a little bit. And then we're going to put an even layer over the top of the whole thing. There it is. So now we're going to put this in a 350 degree oven for 35 to 40 minutes. We'll let that top get nice and browned and we want to see those juices bubbling up through it. You guys, I just recently, well recently as in last night, I ordered one of those Breville countertop ovens. My sister and my mom both have one and they absolutely love it. Even though they've got nicer, way nicer ovens than I've got, but I wanted to get mine a little early before we start our kitchen remodel so I could get used to using it because that's what I'm going to be cooking in while our kitchen is demolished. So, and I ordered a few other things. Like I had a spatula, just felt my favorite spatula fell apart. I needed a new cutting board. Uh, what else did I order? We ordered a potato ricer. Oh, I'm so excited for it. Anyway, we're going to let this cook. We're going to head outside and do a little bit of work. I'll set a timer on my phone and we'll come back in a little bit when the timer goes off. All right. So because I have a limited time before that crisp needs to come out, we're just driving around and looking for locations for all of these evergreens. How many do you think you want to plant today? Uh, all of them. We get like three in there. I think. Oh my goodness. I mean, I was thinking like maybe four or five. Oh yeah. Possibly. I still think there's room back here. I think there's room right up here. Yeah. Uh, we could also pop one up here on the berm. I mean, you know me, I would pack it out. I liked the idea of packing it out. And I just, in, you know, 10, 15 years, you've cut out the one that makes sense to cut out. We have differing viewpoints on that just slightly. I'm okay with packing stuff in a little bit, but when you're dealing with big deciduous and big evergreens, I sort of want them to marry together nicely. So I'm a little bit more, is it, but they'll never, you just take one out when it's time. I know. I don't want to have to take stuff out. I don't like to take stuff out. And I know it probably doesn't seem that way, but it doesn't make me happy to take things out necessarily. Have Nathan come move it. Or that, but all the spots that though, that we're looking at, the stuff is too like tucked in and he would never be able to get his truck in anywhere. That's getting harder and harder. I think we're probably good. Oh my gosh. The service berries are just, Oh, and the daffs. Aaron, we need to do a, like a daff tour. Yeah. What are these right here? Those are daff bells. And they are done? Nope. They haven't started yet. Okay. Okay. But here is the thing. I planted some sauna tulips here and they're all pretty short, but I got some manner of red. No, absolutely not. Geez. I'll put that in a vase. Don't worry. Yeah. That grass is glorious. Like that. That's prime. I fertilized, we got rain. A lot of rain. Yeah. Like it doesn't get better than that. No, it doesn't. It's beautiful. What do you think about pulling this one out and putting one here? Yeah, sure. Okay. We want pines everywhere. Yeah. I think we could put one right at the peak here. Don't you think? Um, yeah. If you did one of the cedars. That's what I was thinking. Like maybe the blue angel or something. I don't know. I don't know. I think I was almost thinking of putting that fence section back in at the, I don't know. If nowhere else, there is a ton of room on the North berm. And that's kind of what we were thinking along that back or the North garden there behind the barn. Um, that's probably where we will end up putting some stuff, but I'm going to run in and take my crisp out because I think the time is about ready to go off and then we will place trees and get that whole thing started. I'm actually surprised to see all the color under here. The daffodils that are blooming. Yeah. It didn't bloom at all last year. They had, they don't get enough light usually to recharge their bulbs, but they're just going for it this year. And these are beautiful. The right, uh, white ranunculus with the attain violas and this view, we're getting ready to about need to do a garden tour. Maybe we can do like an early April and then a late April. Things change so fast in the months of April, May and June. Look at that. Look at those juices bubbling. Oh my goodness. Okay. So I'm looking at it. You can see it's pretty juicy there in the center. I'm hoping as it cools off, it just kind of thickens up with that corn starch and it naturally will thicken anyway as it cools up a little bit. But I just hope the moisture level is okay in the end. It smells so good though. You guys, I am really excited to dig into this. So we're going to go out and plant trees. This is just going to sit in here and it does say in the book, let me see. It says to let it cool for 10 minutes before you serve it if you're serving it right away, but you can cool it, cover it with plastic wrap and store it room temperature for up to two days. And you can rewarm in a 250 degree oven for 15 minutes before serving just to kind of bring it back to that yummy warm. So I'll be doing that tonight. When we get ready to eat, I'll pop it in the oven for 15 minutes just to warm it up. So anyway, we're going to go plant trees, let this sit in here and I will show you what it ends up looking like as we dish it up later on. Oh, there's a little ladybug out here. Oh, hi kitty. How you doing? How are you doing? You are pretty. Look at you. One of our neighbor's kitties. What a good kitty. All right, you ready? You can hear me. Okay. We've both brought our AirPods out so that we can communicate when he's up in there. We can talk to each other kind of on a phone call with our AirPods and that way when he's up there and it's so loud and it does. Oh, should I put a mic on? Oh, probably. Yeah. Okay. So I'm thinking Aaron, this one first, this pine on the very end, that's kind of tipped. Okay. And we can put that over along the fence line we just talked about. All right. I got to remember forward is pinch, backward is open. Okay. I haven't done it for a whole year. I well for a few months at least. Yeah. I wonder if I can tip it. Oh, maybe. Can you tip it? Can I tip it? Well, is that a real question? Yeah. I can get in there if you want me to. Oh, look at that. You want me to hold it while you kind of back up and yeah. Perfect. I think I'm just going to walk over there. So guys we're thinking right along this fence line. I'll show you. So we do have a honey locust tree here and then there's a, that's a dark blue angel Cedar right there that I pointed out earlier. Thinking of popping the Austrian right in here, probably like right here-ish so that these can all kind of intermingle and be a nice block. Isn't that a beautiful tree? Aaron, I don't know what's easiest for you, but you could just pretty much set it anywhere cause you're going to have to access from here. So if you set it down here, well I'll kind of set it across the way. Yeah. So the reason that he is setting it over there is because once we get all the trees in the relative location where they're going to go, then he's going to bring the auger over and dig all the holes first. And when he does that, he has to take the pinchers off and put the auger on. Then we'll have to do the pinchers back on there to get everything planted. But if you know where everything is going, we could just put the auger on now and just start putting holes in the ground. I suppose we could. I mean that would definitely save some time. Yeah. Or however you want to do it. Well sometimes I like to set it so I can see if it's the right angle. But I think since you have the pinchers on, do you mind grabbing? I think the other Austrian should probably go into the back North. I'm hoping to place five today. If we could get five done, that's a little over half. Cause what did we end up with? Nine, I think. Oh, maybe we ended up with 10. One, two, three. No, nine. Yeah. Look at those birches. Those are beautiful. Oh, you went the long route. I don't like backing up. Oh, just wondering why he goes all the way over there. I also know what the Oregon green is going to go in. Okay. Do you want to do the Oregon green first? That one's right up front. That one's going to go on the other side of that Whiskey Hills spruce. Is that good? Yeah. Looks great. Yep. Actually don't see the bolt cutters, so we'll have to get those. Okay. We usually have a pair of bolt cutters sitting right here. Okay. It's going to go somewhere right in here. So if you just set it down, even over there, that would be fine. So you guys, that's the Oregon green 25 by, what is it? 20, 20 by 15. So I'm thinking somewhere like right in here next to that gorgeous, what is it? Whiskey Hills, I think is the name. Blue spruce. Absolutely love this tree and those birches are looking great too. It actually looks really pretty right there. Look at that. That's a beautiful tree. I feel like if we try hard enough, Aaron, we can get all nine planted. Yeah. Do you want to go get the auger or do you want to start keep moving stuff? Well, everything has to be moved. Yeah, kind of, I guess. But like we can move it from this right to its spot as opposed to moving it and then digging and then moving it again. Yeah. Okay. So Aaron is going to go get the auger. In fact, we'll walk with him so you can see that process. That way we might be able to get more of them planted today. Oh, you know what, Aaron, this Oregon green, we're going to have to make sure to tip it from this, this angle. Ooh, that's got a lane going. So we'll have to make sure to tip that root ball. Is Chad coming to do the gravel here soon? Yeah. He said next week, I think. Oh good. Yeah. So we'll have gravel right here in front of our, uh, eventual debris. Well, it is kind of a debris bay at the moment and our mulch bay that's actually compost, but there's going to also be gravel right here too. So let's look all the weeds up, put a nice floral gravel down. So we have a good place to park the trailer or tidier place. It's still a good place to park it. Weeds or not. Pretty tight. Hold on. Because I didn't go after it first, Aaron. Oh good. Let's just pair of Falcos out here all winter. Oh my gosh. Shame. We're going to take care of these you guys this week. No, they're stuck. They're stuck. Closed. Excellent. This pincher is the worst. It's like it can't release pressure. Oh, it just keeps pressure and then is, Oh, you okay? Yeah, I'm good here. I'll stop filming you that way. It'll probably go a lot faster. Good job. Oh, I got it open. Oh, that's the worst pair I've ever seen. Oh, there's a whole bunch of Muscari in here. You see that? Oh, that's so sweet. Don't give yourself a hernia, Aaron. The reason that's a joke is because it's happened. You can't be too, uh, work too hard with those attachments. Well, do you want to pop a hole into this Morgan green? Yep. Okay. Oh, it's a glorious sight seeing that auger attached, Aaron. Oh, look how much moisture is in that soil, Aaron. Oh, this is going to be different planting than we're used to guys. Usually it's a big bunch of powdery soil that comes up out of those holes. Okay. First hole dug. That's really deep. I'm going to go grab my gator because now I need to be able to roll around a little bit faster. And regardless of whether or not we get all nine of them in the ground, we can at least get all nine holes dug. And then we can just see how far we get. The reason why we had them dropped over here, uh, is because they're out of the way. Number one, but two, there's a hose right on the other side of the fence. So we can keep them watered right there very easily. You know, it'd be pretty to put one of the deodorants right here. Yeah. Yeah. Because we'll have the blue spruce texture, the pine, and then a deodorant would be beautiful. Like one of the ones that it's going to get really big. So maybe if we put that one, like maybe right here ish. Cedars aren't toxic to horses, are they? Hold on. Hold on. They're not officially listed as highly toxic to horses, but they are generally not recommended in or near pastures. So scrap that. I'm not putting that anywhere near the paddock. Okay. While we're here, we can put the hole in the ground for this time. There. Perfect. Do you think you could make it to the back of the dirt lands with that? Look at you. You're very short, Benjamin. Slow going. Yeah. I think it's going to be way better than having a bunch of excess soil. I think they're doing the taping and non-texturing. We want non-textured walls. Every room we touch, we're going to get rid of the texture. And this is for one of the Leylands. I mean, where do we, we could start in with a Leyland like right here. So I like how you're okay putting a smaller tree, but not a mulat tree here. You're incorrigible. It is what it is. And churlish. It is, isn't it? Look at how it's coming out in pieces. We're not used to it looking like that, huh? That means the ground took in a lot of moisture. Okay. While you take that, I'll find the next spot. I think the cedar is going to come up next here. So this is a Leyland Cypress, Benjamin. This spot right here. You're not jumping in. Had a hard time getting out of the last one. Yeah. Look at our little Sequoia. It's really good. Thinking we do a cedar right in here. See if we had our gates put in, Aaron, you would have been able to go through right over here. Or gates. Gates to get into the dirt lands or the paddocks. Oh, you wanted a gate on this side? I wanted gates in all the paddocks. Yeah. But then you have to keep those areas like free from planting trees in front of them. And I didn't want that. Well, I'm already planting with them in mind. What bud? Uh, next tree right here. Yep. What do you think? Nice. Yeah. Agreed. No, no, I'm not saying. Gotcha. You need more? We need more. Maybe we should get some shade masters. We have lots of shade masters. Do you know all around the playset and then the whole yard that has a bad mitten thing that those are all shade masters? Yeah. We need a shade master right here. That'd be quite nice. I'm thinking a deciduous more toward that end. Possibly. And then a smaller one right over here. Kind of like breaking those apart a little bit. What do you think of that? One right there. One right here. So evergreen, evergreen here, a deciduous of some variety over here somewhere. And then another deciduous right here. So we can get some nice fall color. And then maybe nice shade right in the middle. Yeah. If we want a picnic here, we got one. We got one. We got a perfect picnic spot. And this, it depends. Where do you want to put the dandjewary trees? You told me about dandjewary trees when you were two. You, you wrote them into a plan, a landscape plan for me. I think that's before we put those in. Oh, I see. Yeah. Yeah. So I'm thinking then we put like, we put a blue spruce of some kind right here and then maybe something lower and blue on that side. And then, uh, some big, some big grasses. No, not today. Just in the future. Like big grasses. Yeah. Some big like, uh, panicums like maybe some Niagara falls, maybe some, uh, totem poles. Ooh, maybe some miscanthus out here. Yeah. I really most want shade because summer. Summer. Yeah. It gets pretty hot, huh? 2024 was the hottest year breaking the record. Of the hottest year on earth. All right, here he comes. Look at daddy roll. He's going fast. I know. Okay. You got to put her down. This actually looks drier than the other grounds, wasn't it? Oh, good luck. Yeah. He takes all of that soil back to the paddocks and flings it off out there so that we don't have excess soil around. Cause we'll use all that soil, but we don't need all of that because of the size of the root walls. The root balls are pretty good size. So then we don't have to spread out a bunch of this crummy looking dirt on top of the beautiful mulch. I think we should head to the North garden next and see about that. So because we've got one Leyland here, one cedar, two pines, and then I know we're going to put one of the pines in the back, and then we can look for more Leyland cypress spots and cedar spots back there. What if we did a Leyland like right here? Yeah. Okay. Cause who knows what this spruce is going to do right here. Yeah. It'll probably going to die. Yeah. Here's all the little blue spruces we planted out of pots. They're all still alive. Okay. Benjamin, let's back up. Dad is going to plant this one right here or dig the hole. Okay. Down. Go forward just a little bit. I have to go forward about a foot. There you go. Drop it. There you go. Perfect. Now you can spread the dirt right here. Won't matter one bit. Perfect. Okay. Now the North garden. Perfect. Pretty dry. It is so dry. Look at it. That's wild. That is wild. Nine holes. Now we get to start planting. Exposing the roof. This is a pretty one though. You guys look at that. And that's the dark blue angel right there. Okay. Next one we're planting is the deodorant cedar and that one's going over on the far side. See, look at that. Yeah, that looks great. All right, you guys, we got all nine of them in the ground. Thanks to Paul. He came over when he saw us starting to plant and he helped with all the planting and kind of running errands or running errands, running back and forth to the dirt lands to grab the trees. So that saved us a tremendous amount of time, but I am so happy with all of these trees. I just love it. So starting here in the back, because this is where we just ended, we planted one Leyland cypress here in the corner. And I think that'll be just a beautiful filler kind of evergreen back here because it just gets so large and fluffy. We do have a purple robe locust here. And then on my right, we've got a trio of spring grove arborvitaes, thundercloud plum. Then we did put our dark blue angel because that one stays more narrow. So we bumped that one forward. We've got some haywire cypress, which will eventually be big, but both of these are going to probably take a while to get there. And Aaron, he planted that one so high. He said that was his pride and joy. This tree is right here. So we'll, you know, have to add some mulch around it. We've got an Austrian pine right back here so it can do its thing and fill in. We've got a zelkova. Is village green? Is that right? Is village green a zelkova or is that an elm? Triumph elm is the one I think we planted out there. And this is village green zelkova. They were the ones from Shrop Brothers Farms. I can see it starting to leaf out. This is the red point maple from in front of the house and it's doing great. You can see it's starting to, it's got like it's little red blooms and those are starting to fade and it'll leaf out here very soon. And then we planted a deodorant cedar, right? And there's a heritage oak. So this is just going to be a nice thick border. We didn't even care. It was planted close to this elm because this one's going to go away soon. I mean look at not soon, but eventually we don't have any plans on taking it out. It's just going to keep on probably breaking apart until it's all done. But it's just throws all these little disc seeds just everywhere. Yeah, they're such a pain. This type anyway, the newer varieties apparently and the Triumph elm is the first one we've ever planted. I think it's Triumph. Anyway, it's the first one we've planted that are apparently improved and they're resistant to a lot of things. And I don't know, I want to say that that one's seedless, I hope. But these old scrubby ones are not seedless. They're just loaded with seeds. It looks really pretty though, doesn't it? Looks like, I don't know, like a lay almost like a, yeah, just a bunch of flowers. A few of these were very loose in their root ball. So we tried to get them as straight as we could in the hole. But if they rock inside their root ball a little bit, we do need to stake them. So we're just going to watch these a little bit and see how they do and we'll add stakes as necessary. Okay, let's head out to the South garden to take a look at all the other ones. So that's what four here and five over there. Okay. We're coming upon the first one right there. The Austrian pine. Now we gave it room on either side. We've got a kind of big swoop of aronia right here that will be blooming here shortly. And that'll be really pretty. And I do think we're going to tuck more North pole arbovitis right along the fence line here because we'll stay nice and narrow and they can, you know, do their thing until this gets way too big. And then we can talk about, you know, doing a swap. But yeah, I think that looks so good right there. I love it. Okay. The next one, I'm going to point to our house instead of pointing straight into our neighbor's backyard, but it's on the back of the hillside in the dirt lands here. It's in a lake, uh, one of the Leyland Cypress. So right back here, you can see all the little blue spruces we planted. There's an electric blue Atlas cedar. Uh, or maybe that was the electric blue. I don't know. We've got two cedars back here. Thundercloud plum, Norway spruce, our new Leyland and up in front there's a Linden tree. And we'll probably fill in with some more shrubs and such right up front, but I love the shape of this tree. Okay. Next one. This is the Oregon green Austrian. If we look at it from this angle, it's got a completely kind of curved trunk. So we had to try to plant it to where it looked the straightest, like to your eye. I love that. I think it's so, so pretty. And boy, I can't remember the max size of this whiskey Hills, but I want to say, was it like a eight or 10 foot spread or something? Not very wide. Maybe it was a 12 foot spread to where it only come out six feet. And this one's a 15 foot spread. So seven and a half feet from there. So we'll have plenty of room to maybe even do like a very, um, uh, pillar type tree deciduous tree with some really pretty fall color and some other shrubs in here. Oh, see here, we've got a Leyland cypress. That's a little older that we planted and an Oregon green right there. And our show off recipients. There's another Oregon green right there. And we planted one of the deodorant cedars right on top of the berm. And a Leyland cypress right over here. Oh, I just think the structure of this tree is so beautiful. So beautiful. Now this is the one that was the, well, one of the most wonky, you can see where the trunk starts and it goes kind of straight. And then it, it kind of curves though. Then it curves again. And it's so wobbly in its root ball and we need to stake it back this way. We couldn't pack in the root ball even enough to get it to be the right angle. So that one we will stake. Look at the shape of that tree. It's so pretty. Oh, so while we're right here, because I just noticed our vanilla twist twist red bud is not quite in bloom, but almost look at all the buds. This is such a fun tree. I love that. And I love that. And our Leyland cypress over there on the other side, we do have a June snow dogwood, which did I already show you the new growth on that one? I see it starting to bud out. It does need to be staked though. It needs to be, we haven't gone around and done any of that. We need to stake that back a bit. But look at that. Look at all those buds. I absolutely adore the growth habit of these trees. They've got very horizontal branching. We've got a bigger one up by the Persephone garden and they just are stunning when they're in bloom. But I love this right here because we've got autumn blaze maples right on the other side in the grass there. So to have a nice evergreen here, and it has room to do whatever it wants to do. It's perfect. Anyway, I'm really happy with all of those trees being in the ground. I can't even believe it. I think that's the fastest we've ever made it through one of our jaker loads that we've had dropped off and it's looking like our crisp turned out beautifully. So I'm going to end the video here, but I will give you a PS when we get into it later tonight, I'm actually going to go clean myself up and start dinner preparations, but I will show you what it looks like as we're spooning it out and what it looks like in the dish. We'll do a taste test together later on. So anyway, thank you guys so much for watching the video. I really appreciate it. Hope you're having a great day and we will see you in the next one. Bye. With these big horns, we're just poaching them and wait. Okay. So it did create a little bit more moisture than I'm used to because of the frozen fruit, but it's not bad. That's what it looks like in the bowl. Vanilla ice cream. Let's have a bite. What are you laughing at? Aaron's laughing at me. That's tasty. So good. You guys. Is that good bass? That's good.