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Too fun!! Loved seeing your grands! Loved the two endings 😂😂

Hello Joann, what are your tips for freezing ripe tomatoes. Thank you. Judy

Enjoyed this video. Nice to see Hank and Ruby

Thanks for this recipe. Your grandchildren are awesome!

What a wonderful thing to do with the grands. Hank & Ruby are awesome kids. Makes me miss mine 😢😂❤

Can these be frozen and reheated ? thank you

Thank you for this recipe, going to make these for my grandson ~

Enjoyed this video. Great job!

He is adorable, and they will both be awesome chefs, I am going to try these never had them.

CORNDOG MUFFINS ¾ c. cornmeal ¾ c. gluten free flour - add ½ tsp xantham gum if not already in the flour blend 2 Tbs. sugar 2 tsp. baking powder ½ tsp. salt 1 cup plant based milk ¼ c. canola or vegetable oil 1 pkg plant based hot dogs Spray vegetable oil Preheat oven to 400. Spray mini muffin tins (24 total) with vegetable spray. Combine cornmeal, flour, sugar, baking powder, and salt. Add remaining ingredients and mix until combined. Fill muffin tins ¾ full. Cut hot dogs into about 1/2 -3/4 inch pieces and press into the center of each muffin. Bake for 18-20 minutes.

It brings me joy to watch these videos! ❤🍅

Main Street Tavern in Claremore has a fried green tomato BLT that is very good.

Around 20:43-21:00, as you are discussing summer weather, you seem to imply that the extreme weather experienced recently is related to cyclical weather patterns and not the climate. Did I understand that correctly?

I just got some green tomatoes and I will certainly try these. Looks great thanks

This is looking delicious I like peach anything, my Grandmother used to go to Porter every year and we would bring back at least 8 bushels . They were so good. When I go to Muskogee I always stop at the peachbarn for fried peach pies. So I will make the salsa. Thank you for the video

We grow the smaller tomatoes. We love salsa and will try this recipe for sure!

PEACH SALSA 2 large or 4 small ripe tomatoes, finely chopped 1 small size onion, minced 2-3 peaches, peeled and diced 1-2 garlic cloves, minced Juice of 1 lime 1 can chopped green chilies Fresh jalapenos, finely minced, optional Cilantro, chopped, amount to taste Sugar, 1 pinch or to taste Salt to taste Pepper to taste Combine all ingredients in a bowl and mix. Let sit for one hour at room temperature and then refrigerate. All of these ingredients can be to individual taste. Apple cider vinegar can be used in place of the lime juice or in addition to the lime juice.

Wow! Thank you for the video! I don’t like pork, and I have never seen a recipe using jackfruit. I am going to try this.

Will try this. Thanks!

Will never forget the May tornado that was so terribly frightening and destroyed Moore (and don't recall but other areas). My family was yelling at me and my sister to come get in the underground cellar but we were glued to the TV listening to your reporting. At one point Dan, you exclaimed, "Oh Sh+!" live on air. We looked at each other and ran for that cellar. I'll never forget that very real and unscripted moment.

Thanks for doing this one. Sounds really good. I'd like to see a recipe/video on the roasted or an air fryer version. 😊

YUM!!!

Yummy!! Now you've thrown a craving on me!

Those look so good and easy to make, I will try them

That's a dandy!!

Thanks for sharing 👋 👍🏻

Yum!! Ok now you need to take some of those garden fresh onions and make some onion rings! I always make a batch of onion rings when I pull my onions. They taste so much better than any restaurant 🤤

Looks delicious, love fried green tomatoes ~ I would be interested in a video for the roasted tomatoes ~ we also drive to Claremore to the Hammett House and also get the fried green tomatoes.

FRIED GREEN TOMATOES 3 green tomatoes, sliced 1/4 to 1/2 inch thick Breading Station One 1 1/2 cups AP flour 2 tsp. salt 1 tsp. sugar Pepper to taste 1 tsp. dried basil, optional Breading Station Two 2 eggs, whisked 1 1/4 cup buttermilk Breading Station Three 1 1/4 cup cornmeal 1 cup panko crumbs Oil of choice, (coconut, avocado, canola) Assemble each of the three breading stations. Take each slice of tomato and dip into each of the breading stations. It is easier to do this with all or most of the tomatoes before beginning to fry them. Heat about 1 1/2 inches of oil in a heavy skillet. When the oil is hot enough to fry, begin frying the tomato slices. Monitor the heat as it may need to be adjusted while frying. As tomatoes are done, place them on a cookie sheet with a cooling rack inserted on it, and a couple of layers of paper towels. I like to sprinkle a very small amount of salt on the tomatoes while still hot. I usually have a warm oven, (250°), to place the cooked tomatoes in while finishing up the remaining slices.

Just watched and it looks really easy, I'll try it. Thank you for sharing

Thank you for sharing this! Doesn't seem hard, just several steps.👍🏻

Great episode!!

Beginners Sourdough Bread A sourdough bread perfect for beginners. This delicious recipe has a soft chewy crumb and crusty exterior. All you need is a few ingredients, some time, and patience. Author: Lisa Bass with Farmhouse on Boone (a great CZcams channel) Ingredients • 475 grams all-purpose flour 3 1/2 cups • 100 grams starter active and bubbly (1/2 cup) • 325 grams water 1 1/3 cups • 10 grams salt 2 teaspoons Instructions 1. Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly. 2. Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl. 3. Cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour. Stretch And Fold 1. Grab the edge of the dough and pull up stretching it out as you pull upwards. This may be difficult and you may need to kind of bounce the dough to get it to stretch. Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one round. 2. Thirty minutes later, complete another round of stretch and folds. Cover and allow the dough to rest another 30 minutes. 3. Complete one last stretch and fold round. 4. Cover with a lid, damp towel, or plastic wrap. Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 6-12 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc. Be careful not to let it over ferment. Shape 1. Place the dough on a clean work surface that has been lightly dusted with flour. Fold the dough onto itself and roll up. Then shape into a ball by gently spinning it toward you. 2. Optional - Let the dough sit out for 15-20 minutes uncovered. This prevents the dough from sticking to the tea towel during the overnight rise. 3. Turn over and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides. This creates surface tension which helps give it more oven spring (a good rise). 4. Transfer to a floured banneton or bowl with a floured tea towel (typically floured with rice flour, this is not necessary and all-purpose will work just fine) seam side up. 5. Cover with plastic or place in a plastic bag and tie the ends. Let the dough rest for 12-15 hours in the refrigerator. You can also let the bread rise at room temperature for 3-4 hours. I like using the longer rise time in the refrigerator because it is easier to score and feel like the oven spring is better. Bake 1. Preheat a dutch oven to 500 degrees for 1 hour. 2. Remove dough from the fridge right before baking. Place dough on a piece of parchment paper. 3. Dust with flour, if desired, and score with lame or razor blade. I like to do one large score (called an expansion score) and then a cute design for the other score. 4. Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven. Careful not to burn your fingers. 5. Place the lid back on and place the dutch oven into the hot oven. Bake for 20 minutes. 6. Remove the lid with oven mitts, turn the oven temperature down to 475, and bake an additional 15-25 minutes or until golden brown. Notes • You will need a very active sourdough starter that passes the float test. Check out how to make your own sourdough starter and how to care for one here. • The dough may seem dry when it is first coming together. Resist adding more water. Use wet hands during the stretching and folding if the dough is too sticky. • The amount of time it takes for your dough to double can be determined by many environmental factors, such as the temperature in your home, the maturity of your starter, and the hydration status of the loaf. • The most accurate way to create consistent results is by using a kitchen scale. I've included both gram measurements and cup measurements in the recipe. Nutrition Calories: 152kcal | Carbohydrates: 32g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 325mg | Potassium: 42mg | Fiber: 1g | Sugar: 0.1g | Calcium: 7mg | Iron: 2mg Recipe from Farmhouse on Boone

Question regarding the winter sowing, do you take plants direct from the winter sowing containers to the garden or do you transplant into peat pots and allow them to grow more before transplanting into the garden? Thanks

You two are so darn cute! Thanks for the Q & A

Hey friends! What fun it is to watch these videos. Miss you! 😊

Thanks Dan & Jo Ann! I enjoy all of your videos. Sophie drinking the beer cracked me up!🤣

Will look forward to the vegetable plant based pot pie, thank you.

45 years congratulations

Is seven dust safe to use in garden &humans?

I know that you all are much more experienced gardeners than I am but I wanted to share my experience using straw. We have put straw around our strawberries for a few years and it really does help except the straw I usually find must be full of weed seeds because we get a lot of weeds that we have to pull. It hasn't been bad enough to deter me from using straw but I just thought I would mention it.

You have been showing sourdough bread on facebook. Is there going to be a video on that? Edited: OK, as I watched further into the video you addressed this question. I am looking forward to that video. I have attempted sourdough a couple times and I have not been successful.

Go get it coach!!! Looks delish!

I did not catch what you are using that looks like ground beef. What is it?

What do you use to fertilize your vegetable beds and how often do you fertilize them during growing season?

I'm going to try it, with veggies and a little pepperoni. Thanks for the video, love it.

PIZZA DOUGH (Makes 4 pizza crusts) 8 cups all purpose flour 1 Tbsp. yeast 4 tsp. vital wheat gluten, (optional) 4 cups of water, approximately 2 Tbsp. olive oil, (optional) 1 1/2 Tbsp. salt Mix flour, yeast, and vital wheat gluten in mixer bowl. Attach a dough hook. Add water and olive oil to flour mixture and mix together for about one to two minutes. Let rest for 20 minutes for absorption of water. Add salt and knead for approximately 10 minutes with a dough hook. The dough should be very wet. Place in a large, oiled bowl and place a little olive oil on top of dough. Let dough rise until more than doubled if using it right away. (For a more flavorful dough, place the bowl into the refrigerator for 1-3 days. When removed from the refrigerator, give it about an hour on the counter before beginning to shape it.) Place pizza stone in oven on the lowest rack, and heat oven to 475 degrees for at least 30 minutes before pizza dough is ready to bake. (I sometimes use a heavy cookie sheet instead of a pizza stone and heat it in the oven for at least 15 minutes before baking the dough.) Place parchment paper on countertop. Shape about one fourth of the dough onto the parchment paper and form it into a crust with damp hands. When the dough starts to shrink back into place, give it a few minutes to relax the gluten and then continue shaping the dough to the size and thickness you want. Place the dough, on the parchment paper, onto the very hot pizza stone or cookie sheet. Place into oven, turn oven up to 500, and bake for approximately 7 minutes. At this point the pizza crust will be par-baked (partially done). If the pizza crusts are going to be placed in the freezer for later use, place the par-baked crusts on cooling racks and when completely cool, place into freezer bags and store in the freezer. If making pizza right away or after defrosting pizza crust: Place pizza sauce and then toppings onto the par-baked crust. Bake until toppings are warmed through and cheese is melted and browned as desired, approximately 8 minutes.

Here are the tomato varieties we planted this year: Azoychka, Boxcar Willie, Cherokee Purple, Mortgage Lifter, Old German, Brandy Wine, Yellow Pear Cherry, and others. Here is the link to the episode we did earlier on making your own pizza sauce: czcams.com/video/T3ichR4U03E/video.html Here is the link where we show how to do Winter sowing: czcams.com/video/TdYT5TgQ__A/video.html

I noticed you mentioned mayonnaise, can vegans have Mayo?

Made the meatloaf, absolutely delicious and it also made great cold sandwiches ! thanks for the recipe