The Garden is Producing More than I Can Handle! End of Summer Garden Tour.mp4

Alright you guys, welcome back to a brand new video. Welcome back to the homestead for a little mid-week update. So as we all know, it is almost the end of summer, which means fall is upon us you guys. My favorite time of year. Ah, there's going to be a lot more outdoor content coming your way. There's going to be hunting of course, there's going to be fishing, camping, adventuring. So excited. To be completely honest, the garden has gotten really stale for me. Andy and I are both pretty tired of all of the gardening stuff. All of the obstacles that we've had to overcome this year, just the crazy amount of stuff coming in and then having to can it, freeze it, preserve it. All the pests that we've been dealing with, the droughts, all of the stuff that is just super time consuming. Although we're super grateful for the harvest that we've had, we're ready to kind of transition into all things fall. So with that being said, we are going to head into the garden one more time for a end of summer garden tour to show you guys what everything's looking like, but also do one last massive harvest and pull up a bunch of stuff because there's still, there's so much out there to harvest you guys. Y'all are not going to believe this. So come along, let's go into the garden one more time and fill up these baskets. All right, you guys, let's head into the garden one more time. I have a feeling Mr. Peach, our rooster, he's going to be yelling pretty soon. We're finally, there he is, we're finally seeing some giant luffa. So the luffa plants are doing well, our flowers are doing well, our herbs are kind of, they're drying out a little bit, but so far I only have this one brown pumpkin here coming in. We've gotten a couple little miniature whites off of there, which is super fall vibe. I'm really excited about it and we do have some of these butternut squash coming in too. And then on the outside of the beds, if you can see, those are all of our sweet potatoes, extra sweet potatoes. And you guys, I don't know if we're going to be getting any of these, but these are the little cucumelon mouse melon. They're supposed to be these super teeny tiny little melons, like a melon cucumber. And they actually have just recently taken off. Let's head into the garden and go see the main event. You ready, babe? I'm ready. Okay. Donk. Look what Andy fixed for me, you guys. We've got a higher chicken wire up here because the chickens have started to jump up on this little post here and hop into the garden. So Andy fixed that the other day and added a little rabbit proof thing on the bottom. So that's all good to go. So we're just going to do a quick tour to start and then we're going to harvest an insane amount of stuff. So let's get to it. This is what's left of our green beans here, these Vortex green beans. We're probably going to be pulling these down in the next few days, I would say, once we harvest these. And I think we'll just eat those. On this side, we've got some Octobers coming in. They're not quite ready, but we've got a good little amount here. I do want to try to replant some more of those there. We'll just see once they finish ripening if we have enough time to do that. If not, that's going to be some peas, some sweet peas, once it cools off. I've already torn down all of this. This was more Vortex green beans. The rabbits did decimate all of these right here. So on this trellis, we still have all of our green beans. On this side, I've replanted some red Indian beans, which are going to be delicious in chilies and all sorts of stuff. I am going to be leaving some of these hanging until they completely dry out because these are going to be our seeds for next year. And then on this last trellis, I tore out our cucumber plants. You guys, they did terrible. Comment below. A lot of people I've talked to have said that their cucumbers did terrible this year. I don't know if it was the squash bugs or what, but we did end up getting enough to can some pickles, but that was it. So they're all gone, and now on this side, I've planted some Jacob's cattle beans, which are these gorgeous brown and white speckled beans. You can cook them like baked beans or put them in soups and things like that. And then I also did one more row of red Indian beans for this side of the trellis. Our main goal right now for our fall planting is protein beans and then leafy greens. That's it. And beets. For homeboy here. Yes. Pickled beets. For Andy. Up here, we've got, this is our October bean trellis, and most of these, as you can see, are not fully ripe yet. We did just harvest a bunch the other day that were kind of dried, like this one here, and they have the most beautiful little coloration on there. So we're going to wait for these to ripen, and then on this side, I went ahead and I planted some more October beans. So we'll have one more succession plant of those. And then back here, we harvested 99% of our corn, and we got some gorgeous corn. But some of these weren't quite ready, so we've been leaving them up here to see if they would ripen up. Let's see what we got. Oh my gosh! That's the reddest one yet! Holy cow! Whoa. That is gorgeous. Wow. That's crazy. That's going to be dinner. Yeah! So we definitely have a few of these to harvest in there, and then we're going to let the rest of them keep growing, see what happens. But you guys, we have this space open for some kale and some winter greens, mustard greens, and maybe some more beets, because I know Andy wants a jar of beets in the fridge at all times. Pickled beets. Okay guys, so I've been eyeing the sunflower all summer long, and I'm like, ugh. We've had so many finches and other birds in our little sunflower row, just annihilating the sunflower seeds. And I've been praying that this giant, it's called a mammoth sunflower, I was hoping that we'd be able to harvest it with some seeds still left in it once it dried, and I think we did. So now's the moment of truth. We only got one. Oh! Holy crap! It is so heavy! Oh my gosh! Look at that! You guys, and the back is like nice and yellow, so it's really almost perfectly primed, but you can see the birds had been stealing quite a few seeds, but look how giant these are. These are going to be delicious to eat. That is a fat seed. So we're definitely going to be utilizing these seeds. These are not going to the chickens, these are going to go to us, for sure. And we're going to need a bigger basket already. Let's move along to the other side of the garden, because that's where the real harvest is about to take place. This is our pepper row. And it goes all the way down to the doors. We have been putting off picking these because we've been freezing and preserving them as they come in, but honestly, this harvest right here is about to be bigger than anything that we've seen. So we're not going to bore y'all too much. I'm going to show you just a couple to show you what they look like. These are the Carmen Sweet Italian Peppers. They're absolutely delicious. And this is about the size of every single one. They're big. So we're going to have all these red peppers, then we've got some banana peppers, yellow peppers just like these, and then we're going to end with our spicy peppers. So we're not going to bore y'all too much with picking all these because it's going to take a while, but we're going to definitely show you how many baskets we get full of these peppers. I feel absolutely overwhelmed, crazy, but also grateful. This is just insane. Like, you guys, I'm over here picking the Sargentos, which we still have the whole rest of this row to pick, including our spicy peppers. But look at this. We have this whole basket of our red Carmen Sweet Peppers. We have a whole basket here of our yellow Escamillo Sweet Peppers with more of the Carmen Reds underneath, more sweet peppers, and this entire bucket full of banana peppers. I just can't believe it. And we're running out of things to put it in. We're running out of baskets. We got all of these left, and these plants right here are absolutely loaded. And then we've got all of these hot peppers down here. What are we going to do with all these peppers? Like, I really don't know. Comment below. We're going to give a bunch away for sure, but comment below some ideas on what in the world we can do with these peppers because I've never seen anything like this. These are the healthiest, biggest pepper plants ever. Everything was grown from seed and is organic, completely organic. So I'm super proud, but I don't know what to do with everything at this point. There's too much. Okay, guys. We are moving on to my favorite pepper, the spicy JRGs. They are so hot. They're like a habanero mixed with a scotch bonnet, but they've kind of morphed into something else since last year when we grew a couple other hot peppers. So these peppers, just, I don't know what we're going to name them. We should name them our own pepper name at this point. What should we name them? The Little Reds. The Little Reds! I love it. All right. So we're going to pick our Little Reds here, wait till you guys see this, and we're going to do a taste test on camera. If you guys have ever had a habanero or a scotch bonnet, this is definitely hotter. My mouth is watering. We love spicy stuff, so you can't really see them. It just looks like a green bush, but if you pull this up and look underneath here, look at all those, y'all. They go all the way back in there, and we've got multiple plants. Oh, man. That's going to be so painful. Yeah. I mean, they look angry. They look like angry peppers. All right, you guys. Hot pepper update on the Little Reds. Look at those. So these are the semi-milder version, and these right here that just look angry, they are extremely, extremely hot. I'll do a bite of this one. It's still so hot. We'll leave, I don't know, we'll look up the Scoville units for y'all pepper freaks, because this thing has got to be hotter than, it's definitely hotter than habanero. To the end of the garden. I'm scared. Ugh. It's instant pain. Oh. Oh, my God. Ow. Ah. Ow. That is really hot. Y'all comment below if y'all would ever want us to make some homemade hot sauce, because we are hot pepper freaks, and we can, we can whip up something that would be absolutely killer. Okay, guys. So this about wraps up our end of August garden tour, and we only honestly got to the peppers. We've been out here for a few hours, and it took way longer than we expected, so we didn't get to the tomatoes or anything. We're going to have to deal with those later, unfortunately. But I am so excited about all of these peppers. We have so many sweet peppers, banana peppers, spicy little red peppers, and I'm not sure what we're going to do with all these. So y'all stay tuned for what we end up doing with these, but also as you see us start to switch gears into full-blown fall outdoor mode. So thanks for sticking with us, and we'll see you in the next video.