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Fall Food Favorites
59 Plays4 days ago
On this episode of Hort Culture, we talk about the wonderful flavors of fall. From sorghum to sauerkraut , there are so many delicious foods to enjoy this time of year. We'll discuss some of our favorite foods for the holidays and beyond. Join us as we celebrate the fall harvest and all the delicious food that comes with it!
Questions/Comments/Feedback/Suggestions for Topics: [email protected]
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Transcript
Introduction and Podcast Influence
00:00:17
Alexis
Hello, hello, hello.
00:00:19
Brett
what up so oh
00:00:20
Jessica
Hey.
00:00:20
Plant People
Hello again.
00:00:21
Alexis
Next week is a good week. It's all about food. ah
00:00:26
Plant People
It's always all about food.
00:00:28
Alexis
I mean, true, but my question today is not food related, which has is gonna shock everyone.
00:00:32
Jessica
Oh, that's, yeah, that's surprising.
00:00:32
Plant People
Oh, wow. What?
00:00:34
Alexis
Yeah, yeah, yeah, you're welcome.
00:00:35
Plant People
I mean, it was butter lad that we gave a couple of weeks ago.
00:00:37
Alexis
Well, we're talking about food in our episode today, so I figured, figured.
00:00:40
Jessica
ah This is true.
00:00:43
Alexis
um i I was talking to a friend last night and she has, you know, have you ever like randomly said a saying and then like whoever's with you, a friend or or someone picks it up and just thinks it's like super cool or or vice versa.
00:00:43
Plant People
Okay. Okay.
00:01:00
Alexis
Like someone says something off-handedly and you're like, wait, What?
00:01:02
Plant People
Like word, word.
00:01:03
Alexis
And then you're like, I'm going to use that forever.
00:01:05
Brett
Is it a real existing phrase or they're inventing it?
00:01:05
Alexis
Wirt.
00:01:05
Jessica
Oh, oh, I got one. I don't want to forget now.
00:01:08
Alexis
and Either, either, or it's just something that like you begin using in phrase.
00:01:11
Brett
Gotcha.
00:01:12
Alexis
So, um, I'm the one I'll tell you mine and give you some time to think of if there's any, a phrase or something, somebody calls something even like, like if they call something super random.
Regional Sayings and Idioms
00:01:24
Alexis
Um, so.
00:01:25
Brett
Like, like, uh, like cherry tomatoes and those are called Tommy toes in certain parts of.
00:01:28
Alexis
Yeah, exactly.
00:01:29
Plant People
Yes.
00:01:29
Alexis
Or if there's something that you're like, I love that.
00:01:31
Jessica
Oh.
00:01:32
Alexis
I'm going to use it forever now. Uh, so, so mine is, I heard on a podcast and it's a podcast to listen to with some British women. And when they're talking about somebody being like, or some somebody or something even being like trash, right?
00:01:47
Alexis
Like, uh, I would just normally say like, Oh, trash. ah They say get in the bin. And I think that is the funniest thing because I like physically imagine like this human that I am disgruntled with like crawling into a trash bin and getting there.
00:01:54
Brett
a
00:01:59
Brett
of getting in the bin only
00:02:03
Alexis
He's like, ah, just it's just get in the bin.
00:02:04
Brett
o
00:02:05
Alexis
Just get in the bin.
00:02:05
Brett
the building
00:02:06
Alexis
I'm done getting the bin. So I'm using that now and I'm passing it.
00:02:08
Brett
So just to be clear, you opened that story by saying I was talking to a friend and then revealed that it was on a podcast.
00:02:10
Alexis
Yeah.
00:02:18
Brett
which is extremely relatable to me.
00:02:20
Alexis
No. Well, I was saying I was talking to a friend last night and she said something that she picked up from me, which made me think about what I picked up.
00:02:21
Brett
um
00:02:26
Brett
Oh, I see. I gotcha.
00:02:28
Alexis
Thank you. My brain doesn't always connect the dots.
00:02:30
Brett
I thought i thought that you you had ah one of those parasocial experiences where it's like, oh, my YouTube friends said that, bla blah, blah, blah, blah, blah, blah.
00:02:30
Alexis
She picked up from me.
00:02:33
Jessica
oh
00:02:34
Plant People
Yeah, nonlinear discussions.
00:02:36
Alexis
Well, that too, I mean, so Hannah and Saruti are, were our best friends with me, obviously. But, uh, yeah, no, they say, they say, ah, get in the bin, in the bin. And I think that's, I love it. And I'm using it forever and ever now.
00:02:51
Brett
Does anybody else have any ready?
00:02:51
Alexis
Is anybody else?
00:02:52
Brett
Cause I have some ready.
00:02:52
Jessica
i oh Okay, do you want to go first?
00:02:54
Brett
No, I mean, I'm not.
00:02:54
Jessica
or
00:02:55
Brett
And I'm just saying if you need time, we're thinking.
00:02:57
Jessica
I had one just popped up in my head. I don't think I use it all the time, but I know Alexis has also quoted this, but one of my friends have said, who is like incredibly intelligent and, and she's, she's gonna, she's, she's very, used to be an opera singer and now is going to be a urologist, like is in med school and just very classy lady, but she will be like, well, they're just dumber than a coal bucket.
00:03:03
Alexis
This is one of my favorites. She's so classy.
00:03:13
Alexis
like
00:03:22
Jessica
Or or like,
00:03:22
Alexis
yeah I don't know who we were talking about. It was like the first time I met her and she just shook her head and she looks at me, she goes, they're dumber than a bucket of coal. I have never thought.
00:03:31
Jessica
And like, very classy, was a ballerina, opera singer, and now is a urologist.
00:03:36
Brett
from From Aria to Urethra.
00:03:37
Jessica
And it just, and it, and it just comes out.
00:03:39
Plant People
Yeah, I like that.
00:03:41
Brett
and Two moves or less.
00:03:43
Alexis
that one That one's a good one.
00:03:44
Jessica
Yeah.
00:03:45
Plant People
Game set match.
00:03:45
Alexis
Cause I've heard like dumber than, you know, like,
00:03:49
Brett
Box of rocks.
00:03:50
Alexis
ah um See, now I can't think of anything but bucket of coal.
00:03:52
Jessica
But yeah, Vox of Rogs, Jackson.
00:03:52
Alexis
Yeah, box of rocks. It's a box of rocks.
00:03:54
Plant People
Mox Rock's a classic.
00:03:54
Alexis
But bucket of coal. I was just like, there's something so Appalachia about that. I love it.
00:03:58
Jessica
Yeah. And you just don't expect it coming from her.
00:03:59
Alexis
Yeah.
00:04:02
Alexis
No.
00:04:02
Jessica
So it was, it was good.
00:04:02
Alexis
Yeah, it's so great when she says it.
00:04:05
Plant People
A zinger.
00:04:05
Brett
Well, one one from the from the podcast that I think about all the time, I don't really use it, is Ray's use of Blue Side of the Mountain.
00:04:10
Alexis
ah Mm.
00:04:13
Plant People
o
00:04:13
Brett
It's just very powerful to me. you know I'm not trying to fetishize it, I'm not trying to do some kind of weird hillbilly, elegy thing here or something, but I love that.
00:04:18
Alexis
I'm trying to make it weird. I'm making it weird.
00:04:22
Brett
But ah one that I picked up recently from one of my friends, AKA a person I watch on YouTube and have never talked to,
00:04:29
Plant People
My online friends.
00:04:29
Brett
Um, he's a, he's a British, uh, bonsai professional guy, big cutie. Shout out to Corin Tomlinson. Uh, he was talking about, and I think this is just a common British thing.
00:04:42
Brett
Um, but he was talking about like, when you go on some sort of a, uh, you're off the clock, you know, it's your vacation time, you're off time and you go and do a thing that you would normally do as part of your job.
00:04:54
Alexis
Uh-huh.
00:04:58
Brett
it's referred to as a busman's holiday. So like for so so the idea is that if you're if you're draw a bus driver, the last thing that you wanna do is drive a long distance to go you know on a trip somewhere, so you're you know a busman's holiday.
00:05:03
Plant People
Sounds very European.
00:05:13
Brett
So for instance, um if if i I went to, ah we took my mom and ah one of my dad's relatives, we went to this, like agritourism experience where we toured like a so a small ah ah kitchen garden and we went and saw horses and we did all these things that were very novel for them. Busman's holiday.
00:05:38
Plant People
I like it.
00:05:38
Jessica
Nice.
00:05:38
Plant People
I like it. It's pretty strong. That's got strong game.
00:05:42
Alexis
I do Jessica and I have Bussman's holidays every time we go to a botanical garden on our.
00:05:42
Brett
it's like very It feels very old-timey and very...
00:05:44
Plant People
It does. I like that.
00:05:48
Jessica
Oh yeah, that's true.
00:05:49
Brett
Exactly, exactly. We, and he went, he went not to for to do business or just, just to have fun to this like bonsai event over in Holland. And he's like, Oh, we had a bit of a busman's holiday.
00:06:01
Alexis
Okay, I like it. All right, Ray, what about you?
00:06:01
Plant People
A lot of history.
00:06:05
Jessica
Ray has a lot of sayings, so.
00:06:05
Brett
Oh, he has so many.
00:06:07
Plant People
Uh, yeah. and I'm trying to think of any that's appropriate is my problem. It's usually expletives or something or derivatives thereof.
00:06:11
Jessica
Huh?
00:06:15
Plant People
Uh, I don't know. Uh, something I said that makes no sense at all. And I just randomly put two words together and I read saying it and I was friends are saying, and I'm worried, but I'm like,
Thanksgiving Foods and Traditions
00:06:25
Plant People
Oh, what a trash biscuit.
00:06:26
Jessica
Roger.
00:06:26
Plant People
Like I say crash biscuit a lot and it means nothing. It's just two unrelated words slammed together. Um,
00:06:33
Alexis
Is it, or is it just like the feeling of when you get a biscuit and you're like, Oh, biscuits and gravy, and then your biscuit is trash and you want to put it in the bin.
00:06:37
Plant People
It's maybe that's what it is.
00:06:42
Alexis
You want to get it in the bin because whoever made it, trash biscuit.
00:06:43
Plant People
Something just makes no sense.
00:06:45
Jessica
A lot of like British, yeah.
00:06:47
Plant People
Yeah.
00:06:48
Brett
it has It has nice sounds to it for a yeah trash biscuit, hard B trash.
00:06:51
Plant People
It's phonetically works for me.
00:06:51
Jessica
Trash Biscuit.
00:06:53
Plant People
Trash biscuit. And it's provocative. I feel like it gets the people going like it makes no sense. It's nonsensical.
00:06:58
Brett
I think what I'm taking away from this is that Ray is what you call a creator.
00:06:59
Alexis
Now that's what Ray says. That's his.
00:07:00
Plant People
Yes.
00:07:01
Jessica
Yeah, yes.
00:07:06
Brett
He's a cultural creator.
00:07:06
Alexis
o
00:07:07
Jessica
Uh-huh.
00:07:08
Brett
He doesn't follow anyone's lead.
00:07:08
Alexis
yeah
00:07:08
Plant People
I don't...
00:07:09
Brett
He just sort of makes things up.
00:07:10
Plant People
I think he may be a trash biscuit. I mean, we don't know what he is.
00:07:12
Brett
Yeah.
00:07:12
Alexis
Well, that happens when you're 200 years old, Brent.
00:07:15
Plant People
Yeah.
00:07:15
Brett
Yeah, he got bored with following trends and decided to start start them.
00:07:19
Plant People
Making my own just...
00:07:19
Jessica
There's so many.
00:07:19
Alexis
He was like, I've seen him come around so many times. so
00:07:22
Brett
ri roy ery Ray actually started Skibbity Toilet.
00:07:22
Plant People
Yeah.
00:07:26
Brett
Some people don't know that about him.
00:07:26
Plant People
I did. I'm getting royalties to this very day. Yes, that was me.
00:07:30
Alexis
oh
00:07:32
Plant People
That was me, game developer extraordinaire, skibbity toilet.
00:07:35
Brett
So Skibbity Toilet fans, Trash Biscuit is the next step on deck.
00:07:35
Plant People
Version 20.1. Yes, it's it's up next.
00:07:38
Brett
We're doing some beta testing with the youth of Georgetown.
00:07:41
Plant People
ah Yes, yeah apparently it's traveling in social circles now, because I've heard it bounce back to me on a person I didn't even know. And they said, a trash biscuit when they were pulling the bin to the curb.
00:07:51
Plant People
I was like, oh my gosh. I was like, they because it's something that you don't hear. So yeah, trash biscuit.
00:07:57
Jessica
Mm hmm.
00:07:57
Plant People
There you go. I say hank a lot too here. I mean, it was spooky season a few weeks ago, and I love the word hank. That's an Appalachian traditional word instead of haunted or spirit.
00:08:06
Brett
what's can you give us that Can you give us the, okay.
00:08:08
Plant People
Instead of like a spirit, you know, you paint, uh, the porches. And if you go to Savannah, they'll, it's called Hank blue. They paint the tops of the porches blue because spirits can't cross over that.
00:08:18
Alexis
Confuses the spirit.
00:08:19
Alexis
Yeah.
00:08:19
Plant People
Yes.
00:08:20
Plant People
So Hank is an old, old word and it's an Appalachian word, but it's also a Southern word. So yeah, I'm i' a big fan of Hank.
00:08:26
Alexis
Uh-huh.
00:08:28
Plant People
It's not exactly a phrase, but it's a word I enjoy.
00:08:31
Alexis
No, I like that. I like that.
00:08:33
Jessica
Mm hmm.
00:08:33
Brett
That's that. Yeah. Paint blue, paint blue.
00:08:35
Alexis
i want I'll have to share the the one that ah my friend Anna has been saying, but I feel like I have to share that one off air since we aired.
00:08:36
Plant People
blue.
00:08:42
Alexis
This is a UK podcast.
00:08:43
Brett
Wow. Oh my gosh.
00:08:45
Alexis
it's not It's not bad.
00:08:45
Plant People
and Saving the good stuff And probably coming from you that's high praise It's gonna be good folks, we're so sorry maybe look in the show notes and we'll all euphemize it a little bit
00:08:46
Alexis
I just think some people could be offended.
00:08:50
Brett
Yeah.
00:08:50
Alexis
I am gatekeeping that one.
00:08:52
Jessica
Yeah.
00:09:00
Alexis
If you follow it Instagram, I'll give you a clue. How about that? so
00:09:04
Brett
I'm imagining it's like, it's not that bad.
00:09:04
Jessica
There you go.
00:09:04
Plant People
yeah
00:09:05
Jessica
Draw them in that way.
00:09:06
Brett
And then you, you say it and it's like bleeping for like four minutes.
00:09:06
Jessica
Ease them.
00:09:09
Brett
Like, but but but Oh God, I'm glad you didn't say that.
00:09:10
Plant People
Yeah. Yeah. It's just one long beep. Beep, beep.
00:09:15
Alexis
I mean, I mean, it's like something I would say to my parents.
00:09:17
Plant People
Mm.
00:09:19
Alexis
It's not like that bad. I just think somebody might be a little offended.
00:09:22
Brett
All right. All right.
00:09:22
Alexis
then
00:09:23
Brett
Well,
00:09:25
Alexis
But we are talking about deliciousness this week, right?
00:09:30
Alexis
We're talking them about goodness, food, because next week is a delicious week in the non-cast world.
00:09:30
Plant People
Bra surprise.
00:09:33
Jessica
food.
00:09:38
Jessica
i I'm a big fan of Thanksgiving, like everyone's like Halloween.
00:09:40
Plant People
in the Thanksgiving world.
00:09:41
Alexis
And I'm thinking, well, November.
00:09:42
Plant People
Holidays. I am.
00:09:45
Alexis
Jessica's favorite meal.
00:09:46
Jessica
and which Halloween's really big in my house, right? Anniversaries and birthdays.
00:09:51
Alexis
It's a big, it's a big,
00:09:52
Plant People
Oh, yeah, yeah.
00:09:52
Jessica
But, and then everyone's just like, Christmas, like Mariah Carey starts singing in the background and everyone's like, Christmas.
00:10:00
Alexis
It's time.
00:10:00
Jessica
And I, yeah, I really like some Thanksgiving. Like, let's enjoy, let's enjoy it.
00:10:04
Brett
Yeah.
00:10:05
Alexis
It's Jessica's last meal if she ever had to have one.
00:10:08
Jessica
I do enjoy Thanksgiving a lot, like all the sides.
00:10:10
Brett
So the only thing that I, the only criticism I have of Thanksgiving, aside from some of the broader cultural critiques, which we're not here about, we're here about the food, let's get it clear, is why why limit those delicious, amazing foods to just that one day?
00:10:18
Jessica
Yeah.
00:10:19
Alexis
oh
00:10:20
Plant People
the culinary traditions behind Thanksgiving.
00:10:25
Plant People
Oh, I don't.
00:10:25
Jessica
Oh, Brett, I don't.
00:10:25
Brett
And so I reject the premise. we Jessica and I reject the premise of limiting to just that day.
00:10:29
Alexis
that's
00:10:31
Jessica
My birthday's in March, and sometimes I have Thanksgiving in March and for my birthday.
00:10:35
Brett
Yeah, i I was talking with I was talking with Annie about how like, I feel like my grandma had this deep appreciation for certain types of meals that were kind of complex, kind of, not complex, but just involved to make.
00:10:46
Alexis
who
00:10:49
Plant People
Yeah.
00:10:49
Brett
And turkey and dressing was one of those, where it was like, Oh, a turkey and dressing dinner is like the vibe, right?
00:10:51
Plant People
Yeah.
00:10:55
Brett
Like, my grandma would say that, you know, this was she was really cool.
00:10:58
Alexis
But she would say the vibe.
00:10:58
Jessica
She was ahead of her time, yeah.
00:10:59
Brett
um Yeah, she much like Ray was a cultural creator.
00:11:00
Plant People
Yeah.
00:11:03
Brett
ah And She was co-creators give any toilet actually but we don't we are out of the royalty.
00:11:08
Plant People
I want to know what kind of dressing, because you got my attention, Brad. I totally derailed when you said dressing, because that that covers a lot of ground dressing.
00:11:15
Jessica
Mm-hmm.
00:11:16
Plant People
Was she a light and fluffy or a heavy and dense sagey kind of dressing person? Or what kind of dressing are we talking about here?
00:11:20
Brett
I think she would she would prefer it like lighter and fluffier I believe she generally.
00:11:23
Plant People
Gotcha.
00:11:24
Jessica
You call it like stuffing or dressing, right?
00:11:24
Plant People
Gotcha.
00:11:26
Jessica
That's a great debate sometimes.
00:11:27
Plant People
Yeah, exactly.
00:11:27
Brett
to call it, that grandma would probably call it dressing. My other grandma who was, so so I had one grandma who was like Baptist, had one kid.
00:11:36
Plant People
and
00:11:37
Brett
My other grandma was Catholic and had six kids. And so it was like the spectrum of of just energies and and everything else. um But but the anyway, the so in as much as we're talking about Thanksgiving itself and the Thanksgiving meal, I really just wanted to give a shout out you know through this throughout this episode to the way that fruits and vegetables and other specialty crops play this huge role in our food culture in the fall.
00:12:04
Brett
you know We're kind of post um post-peak harvest.
00:12:05
Plant People
Oh, yeah.
00:12:07
Brett
We're in that awesome period of time where there's lots of great food. um There's been great food all season long, but now is the time I think culturally we really sync up with that harvest time and post-harvest food.
00:12:20
Brett
And man, there is so much of it. So Jessica, you it feels like you have the strongest passion for this.
00:12:27
Jessica
Oh,
00:12:29
Brett
among um um ah Yeah, where do we start?
00:12:30
Plant People
She has thoughts.
00:12:32
Jessica
um
00:12:33
Brett
Where do we start with all of the fruit fruit and vegetable related opportunities to enjoy this time of year?
00:12:41
Jessica
right. Well, I think like everyone goes to thinking about like sweet potatoes and stuff. And I think you're really divided about the yam versus sweet potato and, um,
00:12:56
Brett
Are you divided?
00:12:57
Jessica
Am I? No, but I like now my mind is drawing a blank and I totally did a whole article last year on the difference between yams and sweet potatoes.
00:13:03
Plant People
I've heard if you use enough brown sugar and butter, it doesn't matter.
00:13:04
Alexis
Well yams aren't grown here.
00:13:06
Jessica
Right. Yams are starchier, right?
00:13:07
Alexis
Sweet potatoes are.
00:13:09
Jessica
so
00:13:09
Plant People
and
00:13:10
Jessica
um
00:13:10
Brett
I prefer a sweet potato to a yam personally, not to take off big yam.
00:13:13
Jessica
But I don't like sweet potatoes with is marshmallows on them. And I know that's a thing, right? like People like the casserole with the marshmallows on it, but I prefer it with like pecans on it.
00:13:19
Brett
Yeah.
00:13:20
Alexis
Sweet potato casserole.
00:13:26
Brett
So much. Yeah.
00:13:26
Jessica
I still want it unhealthy, right?
00:13:27
Plant People
watch
00:13:28
Jessica
It's going to be pecans and like brown sugar and butter on top of those sweet potatoes.
00:13:28
Alexis
I still want it terribly bad for me, but.
00:13:28
Plant People
ah to
00:13:34
Brett
Yes.
00:13:34
Jessica
but
00:13:34
Brett
Yes.
00:13:35
Jessica
um
00:13:36
Brett
I prefer that version too.
00:13:37
Jessica
Yeah.
00:13:37
Alexis
Mm-hmm. I don't discriminate.
00:13:39
Jessica
Cause I think, you know, trying to think about, I like all the sides that we have.
00:13:45
Plant People
Yes.
00:13:45
Brett
I'm not a big marshmallow guy in general.
00:13:49
Alexis
Homemade marshmallows, man, there's something special about a homemade marshmallow.
00:13:52
Jessica
Those hit different.
00:13:53
Alexis
They hit different.
00:13:53
Plant People
Yeah, they do.
00:13:55
Alexis
They used to be a remedy for colds, did you know that?
00:13:55
Plant People
I am.
00:13:58
Alexis
major your throat like when you had a sore throat because they would the homemade ones would like coat the throat and so uh and then they were like uh maybe not maybe we just put this in hot chocolate
00:13:58
Jessica
Hmm.
00:14:03
Plant People
You can't be coughing if you're choking on a homemade marshmallow.
00:14:08
Brett
but Let's get this viscous material down your throat that clings to every surface.
00:14:11
Plant People
sticky conglomeration that's cutting off my airway.
00:14:14
Brett
I feel like much better.
00:14:15
Plant People
yes Not bad.
00:14:21
Plant People
Is this fluff or glue?
00:14:22
Brett
Finally the kid shut the kid shut up stop coughing gave him a marshmallow
00:14:29
Plant People
I mean, I don't waste, ah I don't waste, I guess, you know, we're talking about holiday foods and also seasonal eating and everything goes along with this, as you guys mentioned, but I don't, I don't waste, I don't waste um my ah capacity on protein during, particularly the Thanksgiving meal.
00:14:39
Jessica
Yeah.
00:14:44
Plant People
I don't fall for that. I can have turkey or ham just about any time. I'm all about the stuffing and the the homemade mac and cheese with 12 sticks of butter and eight valvices in there. You know, I'm ah um' all about that stuff.
00:14:55
Brett
So you're a mac and cheese at Thanksgiving, Virgin?
00:14:58
Plant People
ah Yes, I am.
00:14:58
Alexis
and
00:14:58
Plant People
And it goes right next to like the broccoli casserole with equally as much cheese.
00:15:01
Jessica
Yeah, I was going to say broccoli casserole too.
00:15:04
Plant People
yeah Yes.
00:15:04
Jessica
That's really up there during Thanksgiving.
00:15:06
Plant People
Yes.
00:15:06
Brett
Neither of those were staples at our Thanksgiving meals.
00:15:09
Alexis
Yeah, we i that's a Sheffield tradition, but like growing up, we had green bean casserole, but we didn't have like broccoli.
00:15:09
Jessica
Ah.
00:15:10
Plant People
Neither.
00:15:15
Brett
We didn't have any of those casseroles.
00:15:17
Alexis
Really? What did you have?
00:15:17
Jessica
What did you have, Brett?
00:15:19
Brett
Well, we would each get a hard roll and a list to ah list to list out all the things we were thankful for.
00:15:24
Alexis
Some tack.
00:15:27
Brett
That was our, no, I'm just kidding. um We would have, we would have like ah pretty typical things of the turkey and the dressing, but also like mashed potatoes with gravy, green beans, and I would put the green beans onto the mashed potatoes.
00:15:29
Plant People
A trash biscuit.
00:15:34
Alexis
mashed potatoes.
00:15:36
Jessica
Mashed potatoes.
00:15:42
Alexis
Okay, yeah.
00:15:43
Brett
That's how I, and I still do that.
00:15:43
Jessica
Mm hmm.
00:15:44
Brett
I just did that at a recent thing. I was down in Murray. They had green beans and mashed potatoes. And I was like, I'm
Cranberry Sauce Preferences
00:15:50
Brett
going to rep, wrap it down here as well.
00:15:51
Alexis
Mix that.
00:15:51
Plant People
I've never seen that done with the green beans.
00:15:52
Brett
Sweet corn.
00:15:53
Plant People
Always peas. Always peas, but never green beans on the mashed potatoes.
00:15:54
Brett
Yeah.
00:15:56
Plant People
Nice.
00:15:58
Brett
Sweet corn.
00:15:58
Jessica
Corn. Yeah.
00:15:59
Plant People
Yeah.
00:15:59
Brett
We did do the, um, the sweet potatoes kind of in the style that you were talking about. Jessica with the um the nuts on on top.
00:16:06
Jessica
Mm hmm.
00:16:08
Brett
and But it was more of like, the the sweet potato would be more like pureed, less chunky. And so it'd be kind of like a not very deep. oh But we didn't ever, yeah, didn't really ever do the casserole thing that much.
00:16:22
Alexis
Oh, should we ask about the cranberry sauce?
00:16:22
Jessica
what What Alexis, you read my mind.
00:16:24
Alexis
What type of cranberry sauce person are you?
00:16:25
Plant People
Yeah.
00:16:27
Jessica
That's what I was going to say. No one's mentioned cranberry sauce yet.
00:16:27
Brett
Mm-hmm.
00:16:29
Plant People
If it's not can-shaped, I don't want it.
00:16:31
Brett
Mm-hmm.
00:16:31
Plant People
No, I'm just kidding. I'm just kidding.
00:16:32
Brett
They actually, you actually can use that to ah help with coughs.
00:16:33
Plant People
Not really.
00:16:36
Brett
Just.
00:16:37
Plant People
Yeah.
00:16:37
Alexis
It will coat your throat.
00:16:38
Plant People
The slottedness.
00:16:38
Jessica
Keep it in. Yes. Investing can shape form though.
00:16:40
Plant People
Yeah. Very viscous when it goes down like a lead pop down your throat. It's amazing.
00:16:47
Alexis
Have you all ever seen the people who like will take tires, like old tires and they'll put chains on them and they'll use them to like, uh, like in a culvert, like a pipe that may be clogged.
00:16:47
Plant People
The therapeutic guy used through the roof.
00:16:57
Brett
Oh yeah.
00:16:58
Alexis
And so they'll pull that stats, that can of cranberry.
00:17:01
Jessica
Oh.
00:17:03
Plant People
Okay. Sounds like you have some experiences.
00:17:04
Brett
shows up on it Shows up on an MRI, it's all.
00:17:04
Alexis
So it just like jiggles and swear.
00:17:07
Jessica
i
00:17:07
Plant People
Yeah. It's like, why is this can shaped a conflagration down here?
00:17:10
Brett
Wow.
00:17:13
Plant People
Yeah.
00:17:14
Jessica
Yeah.
00:17:14
Plant People
Weird.
00:17:14
Alexis
we we
Thanksgiving Meal Setups and Stuffing
00:17:15
Alexis
were a We were a family where we had both.
00:17:15
Plant People
It's cranberries.
00:17:17
Alexis
Mom made homemade, but we also had canned because you use so one for one thing and one for another thing.
00:17:20
Plant People
Mm-hmm.
00:17:23
Alexis
so
00:17:24
Brett
what would they be What were the other what were the things?
00:17:26
Alexis
So like, um, the, the homemade would be like a, almost like a dressing we'd put on the Turkey, right? Like you're just the Turkey or whatever you wanted, but just like something more liquidy.
00:17:35
Brett
It's a little accent, accent flavor.
00:17:35
Jessica
Mm hmm.
00:17:37
Alexis
Yeah. And then the can would just almost be eaten like on its own, right? Cause you could like pick it up with a fork.
00:17:43
Brett
Hmm.
00:17:43
Alexis
Um, so it just kind of depends. It's like one was a condiment and one was sort of just like, like when you put butter on your toast type thing, you put, I used to put mine in the roll.
00:17:49
Brett
It's own thing.
00:17:53
Brett
Hmm.
00:17:54
Alexis
So.
00:17:54
Jessica
and The canned works well for like if you do like the day after sandwiches, right?
00:17:58
Alexis
Ooh, your Thanksgiving sandwich?
00:17:58
Jessica
You know, like with the turkey and the cranberry.
00:17:59
Plant People
Yeah, you can.
00:18:01
Jessica
Yeah.
00:18:02
Alexis
Yeah, I like both.
00:18:04
Brett
where What was your reaction to, so so you aren't you aren't opposed to the canned?
00:18:08
Jessica
me? Yeah, I'm not opposed to it.
00:18:11
Plant People
No, I like it all.
00:18:12
Jessica
I've also like over the years and made like a cranberry like salad. I'm kind of like weird about like the ambrosia salads and salads that aren't salads, you know, kind of things.
00:18:23
Alexis
Why are we calling it that?
00:18:25
Jessica
Yeah.
00:18:25
Alexis
I don't like it.
00:18:26
Jessica
But like, I've made something where it's like, like cranberry.
00:18:27
Brett
We just called it ambrosia. I never heard anyone call it a salad.
00:18:32
Alexis
Oh yeah, that's that's like very Midwest ambrosia salad.
00:18:34
Brett
Sorry, I cut you off, Jessica.
00:18:35
Jessica
Yeah. Yeah. Oh, you're fine. But like cranberry, it was like pineapple mixed in it and like some other jello, right?
00:18:40
Brett
Mm hmm.
00:18:40
Alexis
Hmm.
00:18:44
Jessica
And had it that way.
00:18:45
Alexis
Hmm.
00:18:47
Jessica
That was good. More people seem to eat that than they did just like the can of cranberry.
00:18:55
Brett
Yeah. I, we have the last few years made, you know, made fresh and, and put them in the hot water and burst them and done all the, that fun stuff with citrus and with pineapple. And I don't think I can really go back ah to to any other way. I really like it that way. And I think as I get older, my palette for bitterness
00:19:22
Alexis
Trash.
00:19:24
Brett
ah
00:19:25
Alexis
For trash?
00:19:25
Brett
is Wait, what? No, I've no i've actually, like I love bitterness now more than I used to.
00:19:27
Plant People
know and No, we're going the wrong way. Oh.
00:19:31
Alexis
Oh, yeah.
00:19:33
Brett
um and they're like Cranberries have such a unique bitterness, ah I find.
00:19:33
Alexis
Yeah.
00:19:35
Alexis
Mm-hmm.
00:19:41
Brett
Am I off base here?
00:19:41
Alexis
I feel like they're not, no, they're not substitutes. Like I like both, but I'm not gonna, I don't, when I want one, this is the flavor I want and the texture I want.
00:19:51
Brett
Mm-hmm.
00:19:51
Alexis
It's not better or worse than this other one and its flavor and texture. Like I don't, I don't discriminate. Cranberries for all.
00:19:57
Brett
Well, yeah. Well, I mean, one is better and one is worse, but I mean, you know, whatever you want to say as far as far as your opinion on it, that's fine.
00:19:59
Alexis
Support the cranberry farmers.
00:20:04
Plant People
Yeah. did the ah Going back to stuffing, because I'm always going to go back to stuffing, did you guys ever have it, or is it just us?
00:20:07
Brett
I'm just kidding.
00:20:10
Brett
This is the second time that Ray has brought us back to stuffing.
00:20:14
Plant People
It's going to be about seven times.
00:20:14
Jessica
All right, Stephanie is probably my favorite. so
00:20:16
Plant People
Yeah, I love it. that Did you guys ever do any versions with like cornbread stuffing?
00:20:17
Jessica
hi
00:20:20
Plant People
Like cornbread, cornbread stuffing, or like how do you guys do the base of stuffing?
00:20:22
Brett
Uh-huh.
00:20:25
Plant People
like we We actually used old cornbread. Mom would sit it out intentionally for that purpose and then make a really and amazing, it was very sagey, I remember, but there was one version of stuffing and then the other version would be like a lot in fluffy stuffing.
00:20:30
Brett
Yeah.
00:20:34
Alexis
Yum.
00:20:38
Plant People
Like you were mentioning earlier, Brett, but
00:20:39
Brett
So, when when I, Annie and I, Annie is a vegetarian and we we both were vegetarian and and actually vegan for a number of years. And so,
00:20:51
Brett
When we would go to my parents' house, we would always like basically bring our own foods, some some of the side dishes we're were shareable or whatever, but um I would usually make... ah a thing of stuffing that was kind of like a protein heavy stuffing and I would make, um I guess sort of like hoecakes with a fresh cornmeal and I would sit them aside and then I would cube it up and put that into the mix it with some celery and some carrots and some other stuff along with like some some either ah legume or veggie sausage or something.
00:21:11
Plant People
Oh, those are so good.
00:21:19
Jessica
Hmm.
00:21:19
Alexis
Mm-hmm.
00:21:24
Brett
And then I would pour broth over it and let it really soak it up and then bake the whole thing. That's how how I would make up like like a cornbread stuffing in that in that in that style.
00:21:31
Plant People
Oh, nice.
00:21:33
Jessica
Mm hmm.
00:21:34
Alexis
This tide dish, yeah.
00:21:35
Plant People
Yeah, like a very moist or dense, denser because, yeah, awesome.
00:21:39
Brett
Yeah, kind of. it would just It just allows the whole thing to kind of congeal and be more of a skippable thing rather than, yeah, definitely.
00:21:44
Plant People
Mm hmm.
00:21:45
Alexis
um and I wanted to keep its forearm when I scoop it out.
00:21:46
Plant People
Yeah.
00:21:48
Jessica
Right.
00:21:49
Brett
What about you all?
00:21:49
Jessica
Yeah. And then I add more gravy to it sometimes.
00:21:50
Plant People
But.
00:21:52
Plant People
This talk of gravy needs its own episode, I mean, you guys are tearing me up.
00:21:55
Jessica
Yeah.
00:21:56
Plant People
I'm a gravy person, so.
00:21:58
Jessica
My mom and grandma always did like kind of like how Brett described where you're going to put it in a casserole dish and scoop it out that way.
00:22:05
Plant People
Mm hmm.
00:22:06
Jessica
um My husband's family was like the first experience where I really saw like stuffing actually being like stuffed into
00:22:11
Alexis
Oh, really?
00:22:13
Jessica
ah Turkey, but they all they do all different things a lot of things sometimes that I don't think is Traditional like we have a cold asparagus salad for Thanksgiving and I'm just like, okay They also did a turduck in one year ah But I have I was not there for that at the time and and
00:22:13
Alexis
Is it jerky?
00:22:22
Plant People
Hmm.
00:22:27
Plant People
That sounds fun.
00:22:28
Brett
Did you like it?
00:22:32
Brett
I see. Oh, this is lore. This is pre pre Jessica lore back in the dark era of Sean's life.
00:22:36
Jessica
this is yeah This is when i wasn't I was just dating, and I just remember hearing from my now sister-in-law that it took a lot longer to cook than anyone anticipated, so there were really hungry people waiting for a while.
00:22:38
Plant People
The prequel.
00:22:40
Alexis
Dark era.
00:22:52
Brett
This solid brick of pulp of, of nested poultry took way longer than expected.
00:22:52
Plant People
Hmm.
00:22:54
Jessica
Yeah.
00:22:55
Plant People
It's like a nesting box of poultry.
00:22:56
Jessica
Yeah. yeah
00:22:57
Alexis
specific
00:22:58
Jessica
But I have a cousin-in-law, I would say, and she makes like the best like dressing. Like she tells the dressing, right? And it's like the dressing balls, right? And she'll bring them to my grandma's.
00:23:08
Plant People
Oh, yeah, yeah, yeah.
00:23:09
Jessica
And every year I'm like, Jennifer, like, can I have this recipe? Like, what is this? Why are they so good?
00:23:14
Plant People
Mm hmm.
00:23:14
Jessica
I ate like five of them. And she's every year like, oh, my mom and I, we just throw stuff together and make it. And I'm just like, what I need, I need to know how did you make this?
00:23:21
Plant People
But the dressing balls are, they're so good because it's like they have so many edges where they're round, so you get all the crispiness with the moist on the inside.
00:23:21
Brett
We're just riffing.
00:23:31
Plant People
And the dressing balls are amazing just for no other reason, they're form factor. I mean, flavor, yes, said depending on how you do it. But the form factor of round dressing balls, and then you just slop gravy over all that, and it's amazing.
00:23:44
Plant People
It's amazing.
00:23:44
Alexis
Did you all have, uh, so my grandmother and that side of the family, um, that was, it's very large. just My mom's one of eight and they're from like Appalachia, Pennsylvania area.
00:23:58
Alexis
We always had pickled eggs at at ah any like function where there was a meal being made and there's, you know, 20.
00:24:02
Plant People
Hmm.
00:24:05
Plant People
Not deviled, but pickled.
00:24:06
Alexis
no pickled so there would be beets like we would have a dish that would have pickled beets and then there would have been the pickled eggs that went in the jar from the pickled beets and um and they were always so pretty so you know with the beet juice but we i do distinctly remember always having pickled eggs if we were at grandma's house for thanksgiving so
00:24:07
Jessica
ah
00:24:07
Plant People
Yeah.
00:24:08
Jessica
Wait.
00:24:09
Plant People
Yeah, yeah, yeah. Mm hmm.
00:24:16
Plant People
For the beet juice.
00:24:19
Plant People
Mm hmm.
00:24:27
Plant People
And you could tell how long they had been in the the juice by the permeation ah or the penetration of the color into the center.
00:24:29
Alexis
isn'
00:24:32
Alexis
Yeah, yeah, did it make it to the yolk?
00:24:33
Plant People
Yeah. Yes.
00:24:35
Jessica
Yeah.
00:24:35
Plant People
It's like, Oh, we see your cure is not complete.
00:24:36
Jessica
You-
00:24:36
Alexis
And then, yeah, sometimes she'd devil those and then you're in good shape, so.
00:24:38
Plant People
Granny.
00:24:41
Plant People
Oh man. Good stuff.
00:24:42
Jessica
You often hear people talk about deviled eggs or dressed eggs, right?
00:24:47
Plant People
Yeah.
00:24:47
Jessica
Like I have come across people are like, well, we don't have no deviled eggs in this household, right?
00:24:48
Plant People
Yeah.
00:24:52
Jessica
yeah Like I've been told that in my yeah and in my career working now with lots of different clientele.
00:24:54
Alexis
The devil did not bless these eggs.
00:25:00
Jessica
And, you know, we feed people a lot and have different, you know, food events at extension offices. That has been a topic brought up before about there's a difference between dressed and deviled. And I was just like, paprika being put on them, right? Does that make them deviled? And they're just like, oh no, you know, we yeah we don't allow deviled eggs at our house.
00:25:27
Plant People
different way of looking at it.
00:25:27
Alexis
that That feeds into the thing I was going to tell you earlier that I'm i'm not going to say on air, so don't let me forget.
00:25:35
Brett
Who's teasing?
00:25:36
Plant People
ah You know we could talk Thanksgiving because it's a great topic like all day long but do you guys like seasonal eat? You know we talk a lot about local food systems and local foods and you know when we have the chance I think we all kind of you know involve ourselves in those activities but as far as Locally grown and produce food, but do you guys like love seasonally eat like certain things Do you eat in the fall of the year when the leaves start changing and dropping and the weather cools down?
00:26:02
Plant People
Do you eat things specifically during this time of year that you may not eat as much at other times of the year?
00:26:08
Alexis
Acorn squash, butternut squash.
00:26:10
Jessica
Mm hmm.
00:26:11
Plant People
all the But judge just from a practical standpoint, yeah, you can get that stuff I guess yeah
00:26:12
Alexis
the harder squashes. There's I would say there's like, I i mean, i'm I'm an American. So like, we, we pretty much get whatever we want whenever we want it. But there are like a few things that I just refuse.
00:26:25
Alexis
And it's usually just based on flavor. So like, I won't eat a watermelon when it's not watermelon season.
00:26:30
Jessica
Right.
00:26:31
Alexis
Like, you know, there's this, there's certain things, but like, you know, I don't seasonally eat, like all we will get asparagus year round.
00:26:31
Plant People
Oh, yeah, that's a good point. It's a good point.
00:26:39
Alexis
And
00:26:39
Plant People
Yeah.
00:26:41
Alexis
That would be the dream would be to more seasonally eat. But um I feel like that requires a different level that I'm not prepared for.
00:26:49
Plant People
Oh,
00:26:49
Jessica
something that is not like we are not necessarily growing local but getting into that timeframe is like the good citrus like being able to re-approach that because I know that's something like my little family looks forward to because like you buy the little oranges and
00:26:58
Plant People
oh yeah.
00:27:06
Plant People
Yeah.
00:27:09
Jessica
They taste absolutely horrible, like everyone in the bag.
00:27:11
Alexis
Yeah.
00:27:12
Jessica
And then suddenly you hit that sweet spot, like where we go through like a bag in like two days, cause they're so good.
00:27:15
Plant People
amazing.
00:27:19
Jessica
But as far as like local, local wise, just like what Alexis said, like a lot of um squash because it's readily available. Uh, we talked about apples in our last podcast. Like I have a giant bag of apples currently in my garage fridge that my husband just likes to
00:27:34
Plant People
Yeah.
00:27:38
Jessica
you know, buy things in bulk and bring them, bring them home. Um, those are like two of the big ones I think of this time of year, especially in our household that we'll have a lot of.
00:27:50
Alexis
Can we talk about how mandarins were like, you want to call us cute. We want to be called cuties. And we were like, you got it. And so now we call them cuties. And I just, I just think that.
00:27:57
Jessica
Great marketing.
00:27:58
Plant People
Yeah. I mentioned somebody, just yesterday, our snap edit system was like, can you go give me some cuties?
00:27:59
Alexis
that
00:28:03
Plant People
I'm like, you mean Mandarin oranges. And like, she rolled her eyes hard at me because she knew what I was doing. But yeah, that's weird how everybody asks for cuties now. It's like making a, you know, when you say maybe a Xerox of that.
00:28:16
Plant People
Well, it's not, a that's a brand, not a process. It's the same way ah a cutie is a marketing term.
00:28:20
Jessica
Kleenex.
00:28:21
Plant People
Yes. Yes, exactly. But that is interesting how that that's morphed over time and become almost universally, no matter what brand or marketing, it's a cutie.
00:28:29
Jessica
huh
00:28:30
Plant People
I'm like, Oh, okay. Sure. Yeah.
00:28:35
Alexis
Sorry.
00:28:35
Plant People
Somebody just voted for the affirmative of this conversation and another little cutie.
00:28:38
Jessica
Yes.
00:28:38
Alexis
Well, you said cutie. He thought you were talking about him because he's a cutie.
00:28:41
Plant People
Um, yeah.
00:28:43
Alexis
So that tracks.
00:28:45
Plant People
This, I feel like this time of year is a Kushaw season two. Did you guys eating Kushaw pie or Kushaw?
00:28:48
Alexis
Ooh.
00:28:50
Plant People
I love this time of year. I don't know.
00:28:52
Jessica
Mm hmm.
00:28:52
Plant People
It makes me think of Kushaw. And I was just thinking about that yesterday. Cause I can't wait to go and get one. There, there's a few local sources of the the thinner shelled ones. There's the hard shell Kushaw that you can't cut them with an ax.
00:29:02
Brett
I was going to ask, ha do you have a Kushaw hatchet? Because most of my experience has been trying.
00:29:07
Plant People
There's ones that aren't that thick. but now that's the that's the decorative kusho just like pumpkins kusho the same way there's the more the decoration kusho but you get the old kind of the old versions of kusho that were for eating primarily they're just like the old lines of pumpkins yeah ah but kusho i love kusho pie no best for last
00:29:10
Brett
Okay. That that makes more sense.
00:29:26
Brett
I gotcha.
00:29:27
Jessica
Yeah. Nobody's mentioned pumpkin yet. If they like, we have a pumpkin that is living still on our um kitchen table that we grew like a, you know, like surprise one in our backyard.
00:29:39
Jessica
And I thought my son just wanted to keep it to like carve it, but instead he told me he's keeping it to eat it eventually. And I'm just like, okay, well, I don't know if that's going to be a good one because it's definitely not a pie pumpkin, but I don't know.
00:29:45
Plant People
Okay.
00:29:51
Jessica
I don't have much experience with, um,
00:29:51
Plant People
Yeah.
00:29:54
Plant People
um
00:29:54
Jessica
You know making pumpkin pie from I just you know go for the can right for ease
00:29:55
Plant People
it's
00:29:59
Plant People
I actually looked at, yeah, I looked at the ingredient.
00:29:59
Brett
Yeah.
00:30:01
Plant People
You know, I'm always like, well, what's in all spots? I can make my own pumpkin spot or make my what's in pumpkin spots. And you look at the list of like six or eight or nine things that's in there. I'm like, I'm going to continue to buy pumpkin spots if I use fresh pumpkin.
00:30:15
Plant People
But yeah, the pump, the canned pumpkin so good. And it's such a consistent product that I haven't made up from scratch pumpkin pie in years, years and years.
00:30:23
Brett
They have removed an hard to believe amount of water from that canned pumpkin in my experience of having made made some from like, yeah and I think that the, the pie pumpkins, they just have a little bit lower water content.
00:30:30
Plant People
Yeah. Yeah. Mm hmm.
00:30:39
Brett
Um, but otherwise, and maybe a little bit higher sugar content, or maybe that's just proportional where it's like drier. But yeah, I remember getting it and cutting it up and pureeing it and putting it into like, um, uh, like a mesh, uh, cheese, clothy kind of bag, spinning it and squeezing it and spinning it and squeeze just to get as much water.
00:30:53
Jessica
Like cheesecloth or something. Yeah.
00:30:59
Brett
Cause otherwise you can have a watery pie, but, um, I don't know if the the the juice is worth the pie is worth the squeeze, the juice is worth the squeeze in that case. ah I think the ah canned stuff, I don't know.
00:31:14
Plant People
Yeah, it's pretty good.
00:31:16
Brett
but and So here's a question ah ah along along the lines of what Alexis was saying with like there's certain things that
00:31:28
Brett
sort of like the SEC line. It's just better here. It just means more here or whatever they say. It's just better seasonal.
00:31:33
Jessica
That is what they say.
00:31:36
Brett
It's just it's just better seasonal. what are What are some of those like in this fall time of year that you feel like that? yeah So like, for instance, is cabbage better in season than what you can get at the grocery store?
00:31:48
Plant People
oh yeah Yeah, if it's grown in cool conditions naturally, I think so. But then again, I guess most of the cabbage that's produced at other places ah would be like that as well. so
00:32:01
Brett
Yeah. um I find that um the the cabbage is one of those like that there's less of a difference compared to some others.
00:32:12
Plant People
It's a pretty consistent product through and through, isn't it? I mean, I'm assuming that wherever it grew, it grew in optimal conditions for production.
00:32:15
Brett
Yeah.
00:32:19
Plant People
But you're right, Brett. It's a very consistent product. Yeah.
00:32:23
Brett
What do you think Alexis?
00:32:23
Alexis
I would say, I would say greens, kale specifically.
00:32:25
Brett
Hmm.
00:32:26
Plant People
Oh, yeah.
00:32:26
Jessica
Mm.
00:32:26
Plant People
Yeah.
00:32:27
Alexis
The greens, even like broccoli, stuff like that, I think is, I mean, we there's science behind it, obviously, and but um definitely, definitely kale is better in this all.
00:32:27
Plant People
Mustard greens.
00:32:30
Jessica
Yeah.
00:32:30
Plant People
Yeah.
00:32:38
Brett
can you Can you put words to how it's, how you sort of if i' if I'm out here, I've just had that stuff from the grocery store maybe or wherever.
00:32:42
Alexis
Yeah.
00:32:46
Brett
Can you tell me why?
00:32:48
Alexis
Well, so locally grown, the In general, those crops, if they're grown in a place where you have seasons, so um you know you you're getting cooler, those crops will convert their sugars when it cools down at night, and when we have like a ah little bit more of that jump that we tend to have in the fall of warm days and cool cold nights.
00:33:12
Alexis
um So locally, we have that in Kentucky around here. So that's why a lot of those like broccolis, cauliflowers, kales, you know, greens like that will taste better in the fall than in the spring because the spring were getting warmer at night where now we're getting cooler at night and those starches are all converting into sugars.
00:33:32
Alexis
And so you have a much more flavorful, less bitter product that's still like real crisp.
00:33:39
Plant People
It's a totally different product if you eat them back to back.
00:33:42
Alexis
Yeah, like but like Brussels sprouts are another one that are really good in the fall locally, I think.
00:33:51
Alexis
but
00:33:51
Plant People
It's not a local food, but it's chili season for me. I don't eat a lot of chili when it's hot, but soup season, chili season, all of those things.
00:33:57
Alexis
Yeah. it's And it's like your canned tomatoes, right? Like a lot of people can a ton of stuff, but if they do, they'll can tomatoes, right?
00:34:00
Jessica
Right.
00:34:02
Plant People
Yeah.
00:34:04
Alexis
Cause it's just kind of a little easier. You don't necessarily have to have a pressure canner. Um, you usually can get a lot of them ah from a couple plants. And so like, it's like you're breaking out that, that set this time of year.
00:34:13
Jessica
Mm-hmm. I've already started getting into mine. And then I'm also like, oh, it's so early.
00:34:17
Alexis
Yeah.
00:34:17
Plant People
Your canned stuff.
00:34:19
Jessica
I should I need to save them for the winter.
00:34:19
Plant People
Yeah.
00:34:22
Plant People
went Winter months were like eating all of that stuff.
00:34:22
Alexis
Yeah.
00:34:24
Plant People
There was canned beans, there was, you know, pickled corn, which I never was much of a fan. And there was just everything out of a mason jar. We'd have hundreds of, you know, jars of stuff canned.
00:34:36
Plant People
And it was amazing, the variety, but we hated on that all all winter. And I knew it was winter when we would start breaking out the mason jars. And like you said, Jessica, mom would try to wait to a certain point because you didn't want to crack the seal too soon, ah you know, and start eating that stuff too soon.
00:34:49
Jessica
Mm hmm.
00:34:51
Plant People
But um I think of seasonal eating, like growing up, thinking back, you know, we ate a lot of canned stuff, but you know People would bring us deers that they might have killed and they were fresh kills and for whatever reason they couldn't process.
00:35:03
Alexis
Mm hmm.
00:35:04
Plant People
We'd eat a lot of venison for whatever reason.
00:35:05
Alexis
Mm hmm.
00:35:06
Plant People
um We would kill like hogs on the farm, but all of that stuff I have super fond memories of you know having your hands in that process of you know hanging them you know the the hog gone yeah out on the tree limb with you know ah just in going through the whole process.
00:35:25
Plant People
ah But I have like lots of strong memories of all of that stuff and enjoy it. But the canned stuff, more than anything, that was seasonal eating to us because I was like, by the end of the winter, I was like, if I have to eat another thing of canned green beans, canned green beans, yes, yes.
00:35:38
Alexis
Canned green bean.
00:35:40
Jessica
Right.
00:35:42
Brett
Yeah, I think that.
00:35:43
Jessica
And you counted. Yeah.
00:35:44
Brett
Well, I was going to say and like a supplement to the canning conversation that that predates the technology needed for canning is the fermenting um where so like, I mean, there were there were days, there were days where you would have some sort of a vessel and you could take and chop up a bunch of cabbage and get it going as sauerkraut.
00:35:44
Alexis
Oh yeah, I was going to say that.
00:35:53
Jessica
Mm hmm.
00:35:55
Plant People
Yeah, we never did that.
00:36:04
Plant People
Oh, yeah. Yeah.
00:36:06
Brett
And literally, it's just preserved yeah as sauerkraut, you know, maybe with a cover on top. and you would just sort of scoop some out. It's a way that to to supplement your vitamin C during the winter time.
00:36:15
Alexis
Mm-hmm. Mm-hmm.
00:36:20
Brett
If you like the flavor of it, it's amazing. if it If you don't, I'm sure that there's a lot of kids that grew up in that time that are like, if I have to have another bite of sauerkraut.
00:36:26
Alexis
Try again.
00:36:28
Jessica
Yeah, try it again.
00:36:31
Alexis
ah yeah You can't...
00:36:31
Brett
So yeah, we we make sauerkraut. And we i'm I'm mellowing with age, but in... in younger days would just be like go super hard and make like 15 or 20 gallons of sauerkraut like at a batch and like just yeah.
00:36:46
Jessica
Ooh.
00:36:46
Plant People
Wow, that's a lot of sauerkraut.
00:36:47
Alexis
I wanna do it.
00:36:49
Brett
And and but so you can end up going through 40, 50 plus heads of cabbage, you know, getting big bags of cabbage and and preserve them. And um that's another method.
00:36:59
Plant People
Did you have a trick, Brett, of when you would go through your process? People used to brag out here, you know, ladies in church or whatever. people in church brag about the color, how bright and white, like there's sauerkraut.
00:37:12
Plant People
I mean, did you have any tricks or, you know, pay attention to the coloration of the sauerkraut?
00:37:15
Brett
well Well, so so there's ah there's a tradition in like some people who make sauerkraut, they will like ah pound it, muddle it, like pound it until the cell wall breaks down.
00:37:24
Jessica
Mm hmm.
00:37:27
Plant People
Yeah.
00:37:29
Brett
You don't have to do that.
00:37:30
Plant People
yeah
00:37:30
Brett
um And and ah the thing about that is it will almost invariably result in a mushier sauerkraut.
00:37:38
Plant People
Oh, yeah.
00:37:39
Brett
And so I do typically minimal amount of mushing. I had some garlic, I had some onion, I had some obviously salt ah salt and and water and then keep it topped off.
00:37:50
Brett
And usually the color is pretty good. um I don't have any tricks that I do to, I didn't know that that was a part of the standard of sauerkraut judging, but
00:37:52
Plant People
yeah
00:37:57
Plant People
Oh, it was a, it was a, yeah, it was a source of pride for ladies to have that nice, beautiful white, like sauerkraut. And I don't know why that was a thing. I'm sure it was more aesthetic than functional, but I mean, I don't know.
00:38:09
Brett
Yeah.
00:38:11
Plant People
It's just one of those things.
00:38:11
Brett
For me, it's its texture and tang are the two, like, tensions.
00:38:11
Alexis
my yeah
00:38:14
Jessica
Mm hmm.
00:38:16
Brett
The more longer you let it go, the maybe the more the texture is bad, but the tang is good, and then vice versa. You go quick and the texture is really crunchy, but the tang isn't as good.
00:38:24
Plant People
Yeah.
00:38:25
Alexis
I feel like you've like unlocked a memory of like what my my grandfather was in charge of the sauerkraut making. And so again, they had eight kids in the depression era, the you know older people.
00:38:39
Alexis
So I lived out in the middle of nowhere. And so even after everybody moved out, my grandma still like canned a ton and yeah they just did like their favorite things, right?
00:38:46
Plant People
Yeah.
00:38:49
Alexis
cabbage, they grew a bunch of potatoes, stuff like that.
00:38:50
Plant People
Mm hmm.
00:38:53
Alexis
And i'm like you just like unlocked a ah memory of my grandfather and my uncle like processing cabbage for the sauerkraut. And I just remember like sitting there watching this machine they had that I like chopped it all up and I would have been little of doing that.
00:39:11
Alexis
and that's that's a fun That's a fun little memory.
00:39:12
Plant People
they hand chopped this hourraut Did they Did they hand chop it?
00:39:14
Alexis
No, I think they had some sort of, I remember my uncle like like turning a wheel of some kind.
00:39:14
Plant People
and
00:39:19
Alexis
So, and it's like a big old.
00:39:21
Brett
It's like a giant version of the like veggie shooter thing, you know, but it's but it's hand cranked, you know, that yeah, those are awesome.
00:39:24
Jessica
Mm hmm.
00:39:25
Plant People
Mm hmm.
00:39:26
Alexis
Yeah.
00:39:26
Plant People
Yeah.
00:39:28
Alexis
Yeah.
00:39:29
Jessica
Oh.
00:39:29
Plant People
Mom had a, it was the sharpest implement I can ever remember in my life.
00:39:30
Brett
That's so cool.
00:39:35
Plant People
But mom had this old German half moon, double half moon, krautkutter and it was a little hand implement that was crescent shaped, had two blades. And she would chop these huge bowls and process that so fast into this uniform size particle for sauerkraut making with this half moon cutter.
00:39:55
Plant People
And it was just, it was like a art and rhythm watching her with this big aluminum bowl just go to work on the sauerkraut and hand chop that and I remember that nobody touched her sauerkraut chopper and dad she let dad sharp us sharpen it.
00:40:08
Alexis
It's like fabric scissors nobody touches Yeah, it was very old-school Try again put it on your grilled cheese
00:40:10
Plant People
Yeah, nobody touches mom's sauerkraut chopper, but it was one of those weird memories that ah that kind of goes around sauerkraut and processing it. So yeah, I didn't realize there was like other ways like hand crank probably a lot more efficient.
00:40:20
Brett
Yeah.
00:40:24
Brett
If you haven't tried, if you haven't tried sauerkraut, I would say give it a try.
00:40:29
Plant People
Oh, yeah.
00:40:31
Jessica
I was going to say, put it on something if you're leery of it first, right?
00:40:31
Brett
Yeah.
00:40:33
Plant People
Yeah, it'll it'll mellow it out, yeah.
00:40:34
Brett
yeah
00:40:34
Alexis
Or like a hot dog or something with some brown luster.
00:40:37
Jessica
Yeah.
00:40:37
Brett
Undefeated, combine a carb, a cheese and sauerkraut, a little bit of black pepper, undefeated.
00:40:37
Jessica
And then.
00:40:42
Alexis
and
00:40:42
Jessica
There you go.
00:40:45
Alexis
Undefeated.
00:40:45
Plant People
Yeah, it's.
00:40:46
Alexis
I actually just had one.
00:40:46
Brett
Pizza, grilled cheese, wraps, undefeated.
00:40:49
Alexis
Yeah. Annie, Annie told me about that and I, cause I love it. I just eat sauerkraut, like out of the jar, like just pull it out of the fridge and she's like, you need to try it with grilled cheese. And I was like, you have changed my life. I just had it yesterday for lunch actually.
00:41:00
Jessica
Cause right, that's like, what's like on a Reuben, right?
00:41:04
Alexis
Yeah.
00:41:04
Plant People
Yes, love sauerkraut on a ribbon.
00:41:04
Jessica
They put like, sauerkraut on a Reuben. So, you know, it's good.
00:41:07
Plant People
It's one of my favorite sandwiches.
00:41:07
Brett
On a hot dog
00:41:08
Jessica
Good stuff.
00:41:09
Alexis
If you like, and it's like, if you like pickles, you should like sauerkraut in my brain.
00:41:09
Plant People
Hot dog, yeah.
00:41:13
Alexis
Like I know they're different, but like i I tend to think that like, if you like one, you should like the other.
00:41:19
Plant People
um
00:41:19
Brett
And you don't have to make insane amounts.
00:41:19
Alexis
Like sour, like dill pickles.
00:41:21
Brett
You you can make like a you know moderate amount.
00:41:22
Jessica
No.
00:41:22
Plant People
No.
00:41:24
Brett
um you You can, I apparently can't. But um but I think the other thing, you know if you've had if you've had the store-bought stuff, to me, it's a little bit almost like over-fermented is how I would maybe describe it, because it has a little bit of a soft flavor.
00:41:29
Alexis
If you ever want to do it again, let me know.
00:41:36
Alexis
and
00:41:41
Brett
And they also, I think, add some vinegar and stuff to it. But um it it tastes a little different than
00:41:43
Plant People
Mm hmm.
00:41:47
Brett
the stuff that you might may have had in a more commercial production environment.
00:41:48
Alexis
home for a minute
00:41:50
Brett
And it's it's really, really straightforward.
00:41:51
Plant People
Yeah.
00:41:53
Brett
All you have to have is patience, really. um Patience, cabbage, salt, and water is all you really need.
00:41:55
Plant People
It's one of those amazing products.
00:41:59
Plant People
You guys mentioned pickles.
00:42:00
Alexis
which is really cool idea to think about it like the flavor profile you get from the simple ingredients
00:42:02
Plant People
Yeah, and the subtlety.
00:42:05
Jessica
Mm hmm.
00:42:06
Plant People
But the pickles, we had no no fewer than at least three types of pickles, not counting spears or deals or or the shape of the what we were actually putting up. but we I remember us having bread and butter pickles, salt pickles, and regular dill pickles.
00:42:19
Alexis
Um.
00:42:20
Plant People
And then there'd be different variations of those things on whether or not you put them in a hole, whether you slice them or made spears out of them. But mom loved her pickles, and we had such a variety of pickles.
00:42:32
Brett
And now take me through, hold on, so take me through the the, are the dill and bread and butter, that's like a vinegar and water, hot water bath canning kind of vibe?
00:42:32
Plant People
ah
00:42:41
Jessica
it
00:42:41
Plant People
At that time, back in the day, yes, it would have been a hot water bath.
00:42:41
Brett
but
00:42:42
Jessica
Yeah.
00:42:45
Plant People
I know things have been modernized and changed, but at that time in my life, yes, exactly what you said.
00:42:49
Jessica
it's It's still hot water bath to do pickles.
00:42:51
Plant People
Yeah. Is it? Is it?
00:42:52
Jessica
Yeah. I've started doing a lot of pickles recently. um We make a lot of bread and butter, and then my husband likes the um spicy ones, like the pickle mix.
00:42:58
Plant People
I love bread and butter pickles.
00:43:00
Alexis
What?
00:43:00
Plant People
So good.
00:43:02
Alexis
Mm-hm.
00:43:02
Plant People
Yeah.
00:43:04
Jessica
But those bread and butter pickles, it's just like when you make your own jam at home, um whether it be freezer jam.
00:43:09
Plant People
They taste so much better.
00:43:11
Jessica
Well, yeah, it tastes better. But if you freezer jam or regular canning jam, the amount of sugar that you're putting in, it kind of blows your mind how much sugar is put in them.
00:43:16
Alexis
Mm.
00:43:17
Plant People
Oh, gosh, yes. Yeah, you cringe a little bit. and Yes, I love those at home.
00:43:21
Jessica
But they are they are so good. ah and And just the trick it for me is like trying to get them to stay crispy.
00:43:29
Plant People
Yes.
00:43:29
Jessica
Right. And so that's just like it's keeping them getting like perfectly ripe cucumbers and then keeping them as cold as possible right before canning.
00:43:35
Brett
Mm hmm.
00:43:38
Alexis
Yes.
00:43:39
Jessica
And they they sell the things, you know, that you can add to like kind of crisp them up.
00:43:42
Brett
It's anic acid.
00:43:43
Plant People
Yeah.
00:43:44
Jessica
Yeah. But just I found just keeping them in the refrigerator until right before I'm ready to put them in the jars and fill And can but yeah, there are pickles are pretty easy. They're all still just water bath and not a very long processing time Ah Yeah
00:43:55
Brett
Some of the
00:43:56
Plant People
OK, cool.
00:43:58
Brett
Some of the folksy people will put a an oak leaf or a grape leaf in with the pickles for crispness, because it has tannins in it.
00:43:58
Plant People
That's how we processed them.
00:44:06
Plant People
Hmm.
00:44:07
Brett
And in theory, it would help. I don't know. um I always thought that was a fun, like, folksy thing.
00:44:11
Plant People
Interesting. Never heard of that. That's cool. Yeah.
00:44:14
Alexis
Well, uh...
00:44:15
Plant People
Check it out.
00:44:15
Brett
I don't think that's like ah that may not you check with your local extension office to make sure this is, you know, I'm not taking on your your well being with my folksy.
00:44:19
Jessica
So yeah, do not take our advice on that.
00:44:19
Alexis
Yeah.
00:44:24
Brett
I'm just trying to keep up with Ray.
00:44:27
Alexis
Yeah, the folksy-ness of Rei.
00:44:28
Brett
Uh, but, and so the salt pickle, the salt pickles, what's the deal with that Ray?
00:44:35
Plant People
I don't remember specifically the process other than they were very salty. It was straight brine.
00:44:39
Brett
It was it where they, where they, were like a sealed canned jar.
00:44:39
Plant People
I mean, the salt pickles were straight brine.
00:44:41
Jessica
um
00:44:42
Plant People
I mean, yes, it was a canned in a water bath type process, but salt pickles only about half the family love those.
00:44:45
Brett
Okay.
00:44:50
Plant People
So we did fewer of those than deal or bread and butter, butter butter.
00:44:53
Brett
Gotcha. Cause cause there's. you know, the brining and fermenting side of things, again, not to put, he pulled it back to that, but that was a technique for preserving things before they had, you know, canning.
00:45:00
Plant People
Yeah. Mm hmm. Mm hmm. Yeah.
00:45:05
Brett
and And so you literally just have this big thing of pickles where it's all below the surface of the water. It stays anaerobic, gets all funky and tasty and all those other things.
00:45:13
Plant People
Mm hmm.
00:45:17
Brett
And um I think that's something I didn't ever realize that growing up necessarily. You know, there is, For some of these fermented things, there is no canning stage. you know It's never killed.
00:45:29
Plant People
No, it just ah the nature of the process.
00:45:30
Brett
you know it's never and all that All that kind of stuff.
00:45:31
Jessica
Mm hmm.
00:45:32
Brett
and so It's pretty interesting.
00:45:33
Plant People
Yeah.
00:45:34
Brett
in that i I associate sauerkraut and and like pickled pickles um with fall like because you sort of start it in summer and kind of have batches going throughout summer and then have it built up for for the fall.
00:45:37
Plant People
Hmm.
00:45:43
Plant People
Yeah.
00:45:46
Plant People
Yeah. I did just the fall. I mean, that's like pause and I think of all the dump. I don't know why dumplings, but more than anything else is, uh, I think Jessica first brought it up.
00:45:54
Alexis
Soul food.
00:45:55
Plant People
Yeah. Just comfort food, but also all the canned stuff and stuff that we got out of the garden.
00:45:59
Jessica
Yeah, we didn't mention your sorghum that you said you consider fall.
00:46:01
Plant People
Yeah. Oh yeah.
00:46:02
Jessica
ah
00:46:03
Plant People
Sorghum and all the sweeteners that, you know, uh, molasses and sorghum and all that stuff. And are you guys still making, you're making that still, right? Cause I'm nervous. If you say no, really?
00:46:13
Jessica
Yeah, yeah, we're still doing sorghum and just got a batch finished.
00:46:13
Plant People
No. Okay.
00:46:18
Jessica
So yeah, it is kind of a fall or fall thing because it's like one of the last, like not the last crops like we're harvesting, but while the main vegetable produce is going down, that's when it's time to harvest that.
00:46:20
Plant People
Yeah, it is.
00:46:26
Plant People
It really is. is It's a light one.
00:46:31
Jessica
Usually in you know October, October into um late October, harvesting it and processing it.
00:46:33
Plant People
Yeah.
00:46:36
Plant People
And that that's and such a cool process too. I mean, the way you squeeze it out and the way you boil it, I guess you guys have what, a three or four bin boiler or whatever. I don't know what the, I haven't looked at the process in the last 10 years, but I remember that's a cool process.
00:46:51
Jessica
Yeah, yeah.
00:46:51
Plant People
The way that you make it.
00:46:53
Jessica
It, for at least my husband has gotten significantly faster because the first year he did it, he just had a large pot and he squeezed all the juice and he put it in there.
00:47:00
Plant People
Yeah. Oh gosh. Yeah.
00:47:03
Jessica
And we were talking about that how the first time he did it, which was actually like this year we got married. I remember he started cooking at like nine in the morning and then it was like 10 o'clock at night and he still wasn't like finished cooking it down.
00:47:12
Alexis
Aww.
00:47:16
Plant People
Yeah. And that's if you do a single pot, it's almost like maple syrup type process.
00:47:17
Jessica
It took forever. Yeah.
00:47:20
Alexis
No.
00:47:21
Plant People
If you reduce it it, it takes so long.
00:47:24
Jessica
Mm-hmm.
00:47:25
Plant People
You have to have that big pan, but the first time you do it with a big pan, you do what?
00:47:27
Jessica
Yep. Yep.
00:47:30
Plant People
You scorch it all.
00:47:31
Alexis
Burn it.
00:47:32
Jessica
Yes.
00:47:32
Plant People
You burn it. Yes.
00:47:33
Jessica
Yeah. So yeah, now he has this system where he has a large pan and he cooks it over an open fire and now he knows and he has it, he has it down.
00:47:38
Plant People
h
00:47:41
Jessica
um But it's one of those things that I think when people see it at first, they're like, ugh.
00:47:42
Plant People
It's awesome.
00:47:47
Plant People
It grows.
00:47:48
Jessica
Right? Cause it's all this green juice foam and it's like, that's going to be good, you know?
00:47:49
Plant People
Oh, it's so good.
00:47:51
Alexis
um
00:47:55
Jessica
And then it turns into this great syrup afterwards.
00:47:57
Alexis
hall laura fell
00:47:57
Plant People
It's amazing.
00:47:59
Plant People
Just biscuits and butter and that goodness man.
00:47:59
Brett
I have, I have a memory.
00:47:59
Jessica
Yeah.
00:48:02
Jessica
Cookies. I use it in baking.
00:48:04
Plant People
Oh, sorghum cookies are the best. Absolutely.
00:48:07
Brett
I have a memory of the, the sorghum growers group having the booth out at the state fair and they would have little, little plastic spoons where you could taste and it was like every year we would go out there and that would be one of the first places we would hit.
00:48:15
Jessica
Uh-huh.
00:48:17
Plant People
a
00:48:21
Brett
And so I always will associate the taste of sorghum. Cause I mean, I grew up in Louisville. It wasn't, you know, We weren't clicking with Sorghum or and even knew what it was and so that's like the only time that I had it for a really long time.
00:48:36
Plant People
What did you think when you first tasted it? Do you have an impression that's still in your mind, Brett, when you first had it?
00:48:41
Brett
um
00:48:42
Alexis
bitter. That's why he likes it now.
00:48:46
Brett
it There was just a ah depth to it as a sweet syrup that I had not experienced, maybe in honey, but even honey, the it's a way away lighter flavor profile.
00:48:57
Jessica
Mm hmm.
00:48:58
Brett
i'm not I wasn't putting these words to those as like an eight-year-old, but, hmm, the palate, my palate, and I'm getting...
00:48:58
Plant People
Unless you had buckwheat, yeah Your mind had to process that I bet yeah
00:49:05
Alexis
more du
00:49:07
Brett
Yeah, but but I remember thinking like, and it I think if I had the words to put it to it, then there's a vegetal ness to it. Like, he it's very clearly from a plant.
00:49:18
Jessica
hu
00:49:18
Alexis
Yeah.
00:49:19
Brett
Compared to like honey is is hard to describe what what it where, where did this come from?
00:49:23
Jessica
Oh, yeah.
00:49:24
Brett
It's a very strange ah flavor.
00:49:25
Jessica
Right.
00:49:28
Brett
But um whereas something like
00:49:32
Alexis
Or molasses or something.
00:49:32
Brett
I don't know just sugar. I wasn't really eating just spoonfuls of sugar but ah maple syrup has I guess its own um sweetened peanut butter.
00:49:37
Alexis
You weren't?
00:49:40
Plant People
Yeah, maple syrup is different, too.
00:49:40
Alexis
No, I asked.
00:49:40
Jessica
Did everybody do that as a child?
00:49:41
Alexis
Seriously, like you weren't because I recently learned that my husband for an elementary school every day took for lunch a peanut butter and sugar sandwich.
00:49:51
Jessica
No, he did not.
00:49:52
Plant People
Well, I did.
00:49:53
Alexis
Yes. And not like the like all natural peanut butter.
00:49:54
Plant People
That's not bad. Not syrup, but sugar.
00:49:57
Alexis
It was, it was Jif sweetened peanut butter with a white bread.
00:50:00
Plant People
OK.
00:50:01
Brett
But I mean, let's let's do a little analysis on on the sugar.
00:50:04
Jessica
Well,
00:50:04
Brett
code We just talked about the sugar content of jam and jelly.
00:50:07
Plant People
Yeah.
00:50:07
Jessica
Oh, that's pretty much what my child's eating with his peanut butter and homemade jam that he has on his sandwich.
00:50:07
Brett
um
00:50:09
Plant People
I mean, a sirr peanut butter and syrup, I mean, same thing.
00:50:13
Alexis
I feel like but like at least homemade jam has like some antioxidants in it, right? And like they're learning were learning about different flavors.
00:50:17
Plant People
i think he may but I think he may have been a visionary.
00:50:19
Jessica
I hope so.
00:50:20
Plant People
I'm going to say Tyler is a visionary.
00:50:22
Alexis
no My husband was like, I want white bread and I won't eat the lunch at school.
00:50:22
Plant People
He's a visionary.
00:50:26
Alexis
I want peanut butter and sugar sandwiches. And I, for one, am shocked.
00:50:29
Brett
yeah Yeah. So on a, I'm just defending it on a, it's not that crazy level on an aesthetic level. I find that revolting.
00:50:38
Plant People
The graininess of that.
00:50:39
Jessica
So it's just like white sugar.
00:50:39
Plant People
I mean, did they melt them together?
00:50:40
Alexis
I'm honestly like how did he be like become the healthy human he is now if that is his formative years they think you invent here at Makes the wonder bread go down
00:50:46
Brett
Good genetics, baby.
00:50:48
Plant People
Yeah, long game.
00:50:50
Brett
Or maybe we've been doing it all wrong and you know,
00:50:53
Jessica
He knows something that we don't.
00:50:55
Brett
Yeah, actually, it was the grape portion of the jelly that was causing all the problems.
00:50:55
Plant People
Could be.
00:50:59
Brett
and The sugar part was totally makes the peanut butter go down.
00:50:59
Plant People
Wasn't there a song, a spoonful of sugar or something?
00:51:02
Jessica
Yeah.
00:51:02
Plant People
It's a medicine. Yeah, it makes a peanut butter not asphyxiate you.
00:51:06
Brett
You know, if you just if you just take eat a couple of cups of peanut butter actually helps a lot with a cough.
00:51:11
Plant People
Yeah. Cause you can't be coughing if you're joking.
00:51:13
Jessica
That's what I've heard.
00:51:14
Alexis
This really coats the throat.
00:51:16
Brett
Just complete.
00:51:16
Plant People
Yeah.
00:51:18
Brett
ah It's so good.
00:51:20
Alexis
No, you can't drink anything afterwards. It's very important.
00:51:22
Brett
I'm feeling, I'm feeling much better now.
00:51:25
Plant People
That's great. It's great.
00:51:27
Alexis
All right.
00:51:27
Jessica
You're welcome for all the advice today.
00:51:27
Alexis
So yeah the advice is ah use something to coat the throat when you're sick, ah but also, yeah.
00:51:29
Jessica
on t Take it with a grain of salt.
00:51:29
Plant People
Yeah. This is, yeah, this conversation. Yeah.
00:51:35
Brett
yeah Whether that be homemade marshmallows, whether that be a just solid can of cranberry relish, whether that be a fistful of, uh, of peanut butter.
00:51:40
Plant People
peanut butter.
00:51:48
Alexis
also try sauerkrauts the other thing maybe maybe try that add that to your thanksgiving uh list possibly if you're if you're interested in that
00:51:50
Jessica
Yeah.
00:51:57
Brett
And and I'll say I'll say on it just the tiniest bit of a not serious note, but whatever is close to serious as I can get the as you're as you're eating some of these these foods, sometimes it's easy for them to become just this commodity thing.
00:52:12
Brett
It's just this idea that exists that didn't come from anywhere. But just remember that corn, those beans, those cranberries, that turkey, they were grown somewhere. They didn't come from nowhere.
00:52:23
Jessica
No?
00:52:24
Brett
and And as you as you you move throughout the year, it's easier to remember that in the when you go out and see stuff growing out in the field. But when you sit down and you eat a bunch of people, a bunch of time, a bunch of energy went into making that that stuff happen and it didn't just come from nowhere. And it's just nice to kind of remember that sometimes.
00:52:43
Alexis
I'm sorry. I just have to say for a second there. I thought you said when you eat a bunch of people They're like your paws in between you that's exactly what you said But you meant to say when you eat comma with a bunch of people and you said when you eat a bunch of people yeah We're not sure
00:52:46
Plant People
When you eat people.
00:52:50
Brett
What did I say?
00:53:00
Brett
Ah, yes, I was re yeah, my AI generated content.
00:53:05
Plant People
This is, a is Brett real?
00:53:08
Brett
yeah
00:53:08
Plant People
We'll never tell that smooth radio voice.
00:53:08
Brett
I'm definitely real.
00:53:11
Plant People
Is it real? Is it attached to a human?
00:53:12
Alexis
Is it real Well, awesome. ah We hope you've enjoyed this episode. Something a little different. We wanted to talk about food. What's new for me, I know, but the rest of the group was on board this time.
00:53:24
Alexis
So so thanks for being here today with us. you know Leave us a review. Drop us what your favorite thing is. Tell us which cranberry sauce you like. And if not, some people just don't like cranberry sauce at all.
00:53:34
Alexis
So you know what do you like? Is it just gravy on everything? No shame in that. ah Whatever you're into. But you can, full sugar.
00:53:40
Brett
It's just been full of sugar.
00:53:43
Alexis
You can also follow us on Instagram at Hort Culture Pod and we we post about our episodes on there. You can send us messages. You can email us. You can find that in our show notes if you have any questions or thoughts or just want to say, hey, guys, you're great.
00:53:57
Alexis
Keep up the good work. We we always take that. No criticism allowed, obviously. but ah But we hope that as we grow this podcast, you will grow with us and that you'll join us next time.
00:54:08
Alexis
Have a great one.