A Massive Garden Harvest!! Baby Chick and Chicken Coop Update!

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Good afternoon, friend. We are going to be doing a pretty big harvest today. We’re just going to go around the entire garden, harvest what needs to be harvested. I’ve got a harvest basket. I’m going to probably need more than one of those, but I figured I would go show you the chicks. It’s been a while since we’ve looked at the chicks. The only chicks we still have in the grow room are these four. These are Now, they will jump out are Easter eggars. So, the white and gray ones, the bigger ones. Those are our Easter eggars. So, they’re going to hopefully lay green and blue eggs. And then our two little black fluffy ones there. Those are silkies. And I cannot wait to see them full grown. You can already see their feathers are kind of more like hair and they get really, really puffy. And they are supposed to be the sweetest, kindest little chicks. And so far, we’ve been enjoying having them in here. They’re not quite. The Easter eggars could go outside during the day cuz they’re fully feathered out and it’s warm enough, but I want my silkies to get a little bit bigger before they start going outside. The rest of the chicks are already outside. We’re going to go harvest and then at the end, Josh is going to give you a chicken coop update and he is going to show you where the chicks are living. They’re living down there during the day. We bring we package them back up at night and they come back here and they sleep in here at night. We keep a fan on and a window open so that they’ve got good air flow and there’s a vent in there. But they’re just too little and they’re not in a coupe. So I don’t like them sleeping outside. So they sleep up here. But first thing we do in the morning is we bring the bigger chicks down to the garden. So we’re going to start harvesting right here. We’ve got lots of peppers on these green stalks that need to be harvested. Some of them we had two days of 100 degree weather. This is sunscald. And that one’s just going to go to the chickens. No big deal. I think the only way I’m going to grow preppers. Peppers. Preppers. The only way I’m going to grow peppers next year is on the green stocks. I’m loving this. And I’m going to be harvesting hot peppers and sweet peppers. So, I’m going to try to keep them separate if I can. Now, this branch broke. My nieces and nephews were overplaying yesterday and I think this was a casualty of that. No big deal. I’ll just harvest them. That pepper plant is fine. It’ll keep growing even with a branch broken off. I would say that’s a pretty good haul for one plant. And that’s not the first time I’ve harvested from it. I just said one plant. I mean one green stock, but technically this is two green stocks. And there are so many more peppers where that came from. I’m just harvesting the ripe ones cuz I want to turn these into hot sauce. And I would like it to be a red or an orange hot sauce. So, I’m waiting for them to ripen up. I think next year, peppers and green beans are going to all be planted in my green stocks. I don’t think I’m going to plant them in the raised beds at all. It’s so much easier to harvest green beans like this. And my peppers did better in my are doing better in my green stocks than they are in my raised beds. It is probably not the best time to be harvesting. It’s pretty warm out right now, but the reason I’m doing it right now is I have a pocket of time. My family is out and I all I have to do right now is harvest and it’s supposed to rain for the next couple days and I know I’ve got some produce out there that I don’t want to get rained on and I’ll show you why when we get there. I just went in and grabbed one more basket cuz I think we’re going to need it. The sun just went behind a cloud which feels really nice. And if you’re wondering where why I’m wearing long sleeves when I’m out here and it’s warm and I’m harvesting, it’s because some plants really bother my skin. tomato plants in particular and that’s what we’re going to harvest next and green bean plants do too. So I typically do like to harvest with long sleeve because of that. Now here we’re finally at that point where we are harvesting grape tomatoes or cherry tomatoes every single day. Think I’m going to come back to those. Oh my goodness. Now this is what I’m excited about. These Roma tomatoes and I just missed it. I scared it. There was a hummingbird sitting on the top of this trellis. I wasn’t sure about this variety of Roma tomatoes because it is new to me. I need to get this trellused up here. I was going to grab my tomato tape to trellus this up, but I left it on the table up there. I normally grow bush varieties aromas and this is a trailing variety or indeterminate, so it just continues to grow. But so far, I’m liking how prolific it is. I think what I’m gonna do is pick the ripe ones. Tomato plants, the on the plant, what causes them to smell really good. It’s an essential oil. And it, you can see the green on my hands. I don’t know if you can’t see. It’s too bright. It’s hard to see, but there’s light green on my hands. that will actually turn a really dark color and that does kind of bother my hands a little bit and my arms. So, one reason why I like to wear long sleeve. [Applause] Now, tomatoes are really interesting in the fact that they will continue to ripen once picked. That’s why most grocery store tomatoes are actually picked green or slightly blushing and in the transportation process of shipping they ripen. Uh-oh. I just picked a green one. I think that’s okay. It’ll turn red. I probably should be wearing gloves, too, but I didn’t bring any out. Now, in the past when I grow the bush variety, usually I do two big harvests and I get a bunch of fresh tomatoes at one time and I can can and process them all at the same time. Well, this variety, they’re going to come in staggered. I’ve already harvest a few of these and so I’m going to freeze all of them once they’re really, really red. And then I’ll pull them all out of the freezer at once and I’ll do a huge canning day. Now Now, I will take these inside and wash them before I freeze them, the ones that are ripe, so that when it’s time to process them out of the freezer, I know they are already clean and ready to go. I could harvest my basil and my parsley and freeze dry that, but I’m going to wait and do that after the chickens are out of the grow room where my freeze dryer is because I want to deep clean that area. that area is super dusty. I want to do a deep clean on my freeze dryer and just make sure there’s no dust on or in the freeze dryer before I run the freeze dryer. And I the freeze dryer produces quite a bit of heat. And not only do I want no dust in my freeze dryer or on my freeze dryer when I’m freeze drying. Oh, I see a hummingbird. But I also don’t want to heat that space up for the chickens. You see her or him? There’s another one. Right. There’s two. I don’t I think that’s a male, but or a female, I mean. Oh, I just saw its tongue come out. There’s two. They were eating on those patunias in that pot right there. My favorite thing is to see them sitting on these trelluses. Okay, so my slicing tomatoes, they are just starting to blush and I’m just going to be getting those here pretty shortly. Let’s go get some more peppers. So, I have serranos in here that are looking beautiful. Some of them are definitely being crowded out by my zenyas, but I still think I’m going to get a pretty good sorrano harvest. [Applause] I could pick all these green ones, but I’m choosing to let them ripen and I’m harvesting them when they’re red cuz I want red hot sauce. Oh, you know what I got at the farmers market the other day? I say the other day, but it was like probably two months ago. It was dried, not freeze-dried, dehydrated serrano peppers in olive oil and it was crunchy and hot and delicious. So maybe I’m gonna harvest some of those green serrano peppers and I’m going to get those dehydrating. I’m going to harvest these ones cuz they’re being not as crowded out by the zenyas. So hopefully they’ll put on another flush of srano peppers. I think these are going to be hot cuz they have this cracking on it. Usually that means it’s hot. [Applause] [Applause] Do you see how cute this pumpkin plant is? It’s growing up this trellus and there’s so many pumpkins on it. And what’s mind-blowing is there’s so many pumpkins growing up this way. But look at all these. See if I can show you from this angle. [Applause] There’s two 4 6 8 10 11 12 just on this part, much less that part up there. Super excited about that. I see a dinner party table in my future that is loaded, and I mean loaded with pumpkins. Okay, we got green beans up here to pick, but I got to go in and wash my hands because from picking the tomatoes already, my hands are starting to itch. Going to see. I harvested five zucchinis yesterday. So, I don’t think I’m going to get any zucchinis. I was going to look on my way up. Oh, there’s one. I’ll go ahead and harvest it. That’s a good size. There’s another one. It’s that time of year. Another one. I just washed my hands and they feel a lot better. So, right now what we’re going to do is harvest the onions. This is an onion and carrot bed where the onions are starting to flower. You can see these tall tubes with a little bud on the top. That’s a flower. So, I need to get these out of the ground. We’ll use them fresh for the next week or so. And then at some point, I’m going to chop them all up and we will throw them in the freezer or I’ll dehydrate them and turn them into onion powder. So, these right here are the flowers. Some of them with flowers still are pretty decent sized onions and they’ll be perfectly good to eat. [Applause] [Applause] Oh, these have not flowered. So, I’m going to leave these in the ground. Well, my onions are starting to get that rust disease. So, this one hasn’t flowered, but I pulled it cuz it’s covered. Shoot. Darn it. Okay, I’m going to pull all these even though they’re not flowering. The ones that haven’t flowered, I’m going to cure and see if they normally I’m just going to have to use them. Shoot. Oh well. I’m saying shoot, but I mean, look at how big these onions are. They’re going to be perfectly good to eat. I’m going to slice them up and freeze them. They’re going to be delicious. They’re not going to go to waste. Even if they have that disease on it. They’re beautiful. I started these from seed. Look how big this is. It’s a softball size. Disease or not, it’s not disease that’s going to hurt us to eat it. It’s just not good for the plant. Look at this. Beautiful. Absolutely beautiful. I think I’m going to go ahead and I guess I’m going to harvest these two. And I’ve got peppers in here I need to harvest. Like these peppers. I’ve obviously been outcrowded and those are no longer good. So, I’m going to let those compost. Also got tons of green beans in here I need to get. I didn’t realize how many banana peppers I have and a bunch of them are turning color. So, we need to pickle these soon. I think getting these onions out of here will actually help the peppers thrive a little bit more. Take my gloves off. And I’m going to trellis my tomatoes. These are all over my pepper plants. It’s not good for them. I went up to wash my hands. I should have grabbed my tomato trelliser cuz look at this. Okay. Come on, tomato plant behave. There we go. There’s another two hummingbirds. [Applause] Oh, there’s red tomatoes in here. I planted some Roma tomatoes, bush varieties, in here that I never trellised. I just never did it. I never got around to it. And I It was going to be survival of the fittest. It looks like they’re doing okay. They’re not going to do near as good as if I had taken the time to trellis them, but that’s okay. These are some beautiful onions. happy with them. They smell really good. Well, I guess if you like the smell of onions, otherwise they probably don’t smell very good. I’m going to set these here for now. I’m going to pull the tomatoes that are in here. If I see any signs of blushing on these tomatoes, I am going to pull them because they’re laying on the ground. They’re more susceptible to disease. They’re more susceptible to bug damage. So, I need to pick them sooner than later. Harvesting those onions will help them to get more sun. I harvested two zucchinis off this plant yesterday. Look at that. We got another one. I didn’t think this haul was going to be this big today. I’m thrilled. This is my second succession of jade green beans. I think these are jade. I can’t remember. It’s my second succession of green beans. I harvested probably four lbs off this yesterday. I wasn’t planning on harvesting green beans today, but looking at the plant, there are a lot of green beans that are ready to be harvested. One reason I like the green stock now is because the they’re just so much easier to see the green beans when they’re ready cuz they hang down off the green stock. But this works, too. You can grow so much food in a short in a little space with bush beans. Pull beans, I think, are actually more prolific, but I actually like bush beans better. I was watering this pot while I was picking. So, if you missed it yesterday, I did a recipe with green beans. I made a cold green bean salad. It was delicious. I made a vinegaret dressing. I blanched the green beans until tender, but still vibrantly green. Then I put a vinegrett dressing with some red onion and tomatoes and it was one of my new favorite ways to eat green beans. I had never had a cold green bean salad before and it was fabulous. And green beans are going to be in my future for quite a while. This was my second succession. My first succession is still doing really well. And right here I have a no. Yeah, this is my second. And this is my third right here. My goal was not to plant so many green beans that I would need to freeze them or can them was just to eat them fresh. But I may have I may have planted more than we could eat fresh. I need to go put some of these in my basket, but I’m just keep finding too many green beans to pick. Ooh, that breeze feels nice. Look at all these. I literally just picked enough green beans from these plants yesterday to feed 10 adults, four kids, and I have a leftover container. So, green beans are prolific. [Applause] Had to bring out the big guns for these onions to get them up toward the house. Heat. Heat. [Applause] Beautiful, beautiful, beautiful, beautiful. [Music] That might not be everyone’s ideal vision of beauty, but to me, a wheelbarrow full of onions is beautiful. Well, friends, this is a massive harvest. I was not expecting this. I knew it was going to be good. I didn’t know it was going to be this good. even with ups and downs. That’s the rust. I’m super super thrilled. So, I have done a ton of baking today. I have a water I got over here when I washed my hands and I need to grab it. So, because I’ve done so much baking, my kitchen is a disaster. I didn’t clean it up after I did all the baking cuz I wanted to get out here and harvest with you. That sounded more fun. So, what I’m going to do with all of this produce, I’m going to put the peppers, the green beans, the zucchini in my Just a second. I got to drink some water. Garage fridge. Tomatoes I’m going to lay out. Any super super ripe ones are just going to be washed and go straight into the freezer. But there are quite a few that still need to ripen yet. So, like this one. No, I’ll let that ripen a little more. Even that one I might let ripen a little bit more. This one looks perfect. So, I’ll wash this. Throw this in the freezer. Cherry tomatoes are destined for either pickled tomatoes or pico deayo. We’re going to eat these fresh. I need to grill up a bunch of chicken and steak so that we can just have garden fresh produce, grilled zucchini, green beans with protein. At the beginning of the summer, you and I prepped, I think, like 10 or 11 freezer bags full of marinated chicken and steak and pork. And I think we have like two left. So, I’m probably going to pull those out soon, like tonight, grill some chicken and steak up, and we’ll just have fresh veggies and that. The onions I’m going to leave outside, I think. I’m going to let them dry a little bit. And then what we’ll do probably, I don’t know, in the next couple days is we will process these. These are Anaheims, so I need to roast these and peel them and freeze them. I want to pickle these banana peppers. I’m going to do it different than I’ve done in the past. Wasn’t thrilled with how I pickled them last year. They were kind of mushy. And then we’re going to dehydrate the serranos that are green in here. I think they’re under here. I’m pretty sure I’ll be able to tell the peppers apart when I pull them apart. But basically, what I’m getting at is that I am not going to process any I’m coming over here to sit down of those peppers, tomatoes, onions, or anything like that tonight because I am tired. I’m going to sit here in the shade for a few minutes, cool down, get all that stuff in the fridge and on the counter as needed. I have a little bit before the rest of my family gets home. I’m going to eat dinner in quietness. Probably watch a video or something while I eat dinner. And then we’re going to rest, go to bed. So Josh, the next thing you’re going to see is Josh is going to pick this up. He’s going to update you on the chicks that are out there, the baby chicks that are with the adult chicks, and how we’re separating them and how they’re doing. He’s also going to update you on the chicken coupe. So, I will see you probably next time in the kitchen processing a ton of that produce so we can enjoy it all fall and winter long. Cheers. All right, I’ve been asked to give you an update on the chicken coupe. Here we are. It’s been about a week since I’ve worked on it because we had some very hot weather and then I actually threw out my back. Oh, and also we had rain. So, it’s been a series of things um that have kept me from doing much more on this coupe. But I do have to report the top roof is on. Um I still need to get trim pieces to trim out the sides and back. Um I plan on putting a gutter um here to collect rain water. So that part um I still need to figure out as well. But the um sides are fairly clean. Got to um still trim out the cedar around the sides and top. Um, I believe you’ve already seen the doors, but I have the one door inside there. This is the roofing that will go above the nesting box. Um, and I can now actually get this front on. Now that I’ve got this part of the roof, I’ll be able to get this nesting box situated. This wood is actually um the wood that’s going to go here. I’ve already cut those pieces out and I’ve got to then cut doors out of those pieces. So, that’s going to be a whole project. So, I need to have I need to basically work up this way um so that I get the flashing correct. So, once I get this roof on here, then I’ll be able to get this front face on and then the windows as well. So, we’re making some progress. Not a lot recently, but it is coming along. And it’s nice to have the roof on it so that my tools and stuff um didn’t get wet when it rained. Um that’s a nice quality of life improvement. All right. So, and as far as how the chicks are doing, um, I’ve actually opened up this fence area, so they’re all mingling now. I wouldn’t say there’s a lot of interaction between the two generations, but they are not fighting, which is good. Um, but yeah, we’ve just kind of had this fence open for the last couple days. They seem to be doing pretty well with it. We bring the bin down in the morning and the chicks jump out and get out and uh, hop around and do whatever they do. And then at night they go back into the bin. In fact, it’s getting to be a little closer to dusk right now. So, we might actually see a couple go in. Um, but they hop in there as though that’s their coupe for the night. And then we just collect them, bring them up to the uh seed room. So, that system’s been working pretty well. Um, you can see there’s a little roof and table setup that we um put in place to keep them out of the rain or for shelter. um from I guess predators. We haven’t really had an issue with predators. There are lots of hawks and stuff, but I think that they’ve gotten large enough. Um I’ve not seen them darting underneath this or anything, so that’s pretty good. And they’ve also been eating some of the food out of um the larger hens food container, so that’s good. And they’ve been drinking water out of the blue water container. So that’s kind of nice. For a while we were um filling up bowls with water and just continually throughout the day having to refill it cuz they’d sit in it and stuff. So now it’s kind of nice that they’re all drinking from that other water container. But yeah, they’re getting pretty big. It’s a lot of fun. So I’ve also been asked to close out this video. So I’ll just say thanks for watching. We’ll catch you next time. Um, Becky will put a couple videos here and here for you to watch before our next upload, which will be in two days. So, not not a lot of time to fill with videos, but if you need something, there’s a couple here. And yeah, we’ll see you next time. Thanks for watching.