Plant Present for Aaron’s Mom & Baking Pumpkin Bread Using the Wheat We Grew! ✂️
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00:00 for dinner so I thought I would share what I picked out for her.
00:03 And then when we're done because it is hot out today, it's 102 right now, supposed to
00:06 be 104, we're going to move into the Hartley and we're going to do some trimming on those
00:10 Lonissera topiaries that we started this past winter.
00:13 Was it winter when I did that or fall?
00:16 Anyway, it was when it was cold outside.
00:19 And then we're going to go inside and I would like to make for you guys pumpkin bread but
00:23 with our own freshly milled flour.
00:26 I figured it out, I tried this recipe the other day and the bread is to die for.
00:30 So whether or not you have freshly milled flour, I definitely recommend giving the recipe
00:34 a try.
00:35 Okay, let's start with this group of beautiful plants.
00:37 I'm excited about how this is going to come together.
00:40 I think all of these textures and colors are beautiful.
00:43 We're not really dealing with, I mean, much for blooms.
00:45 We've got some blooms on this is a forever red heuchera right here and it's got some
00:49 kind of paler pink bloom starting to open.
00:52 We've got a looking glass brunnera.
00:55 I just love brunnera.
00:56 I plant a lot of the jack of diamonds and queen of hearts, which have massive leaves.
01:01 This one has a smaller leaf and a little bit more silver in the leaf altogether.
01:07 And then we've got a Japanese painted fern right here, which kind of mirrors that silver
01:12 color, but there's a little bit of purple that I think is gorgeous.
01:15 We've got a couple of the new look dusty miller that I started from seed.
01:19 Aren't they gorgeous?
01:21 The color is just beautiful.
01:24 The color with that heuchera is gorgeous.
01:26 And then we've got some wild strawberries just for pot.
01:29 I don't know if I'm going to use these or not.
01:30 I grabbed them because I thought, well, they might be a nice little delicate edge edging
01:34 plant, but we may not, we may not need that.
01:37 Erin and I went down to the garden center just a few days ago with the sole purpose
01:40 of picking some things out that I thought Sue might like.
01:43 And she's got a beautiful garden.
01:44 In fact, we were there prior to Mother's Day.
01:46 We did kind of a surprise for her and just mulched their whole entire garden.
01:50 That was her Mother's Day gift.
01:51 And it was, it's always fun to go down and work in somebody else's space.
01:54 And she does a fantastic job with plants.
01:57 So I think that this will be a good blend one, because this will tuck in, it's not huge.
02:02 So it'll tuck in to her, I think her back patio or her front porch, either one.
02:07 They're both protected.
02:08 They'll both receive shade in those areas.
02:11 The other thing I think that works well is that most of these plants are perennial and
02:15 she's really good about reusing.
02:16 So if there's a perennial in a container, she'll pop it out and put it in the ground
02:19 somewhere.
02:20 So she'll have a lot of fun with that.
02:21 And then the container here is just on the neutral side, neutral color palette.
02:24 So you can tuck it in with whatever else.
02:27 And she's already got some really pretty pots.
02:29 So I think this will go really well.
02:30 I've got our potting mix.
02:32 So I'm just going to work on putting this together.
02:34 This is going to be really fun.
02:35 I feel like I haven't put together kind of a small mixed container in a while.
02:39 Now I'm not sure, but I think the diameter of this pot is about 14 inches.
02:43 We are going to pack it full because it's a gift and I want it to be beautiful from
02:47 day one.
02:48 So it's kind of great timing because we're about ready to slide into fall.
02:50 Like I said, it's going to be really hot today, but we're in for about a 20 degree cool off
02:55 from today until like the end of the 10 day, we're going to be in the low eighties.
03:00 So I'm hoping that's the trend that we're going to kind of start getting a little bit
03:03 more mild.
03:04 Things will stop growing as quickly.
03:06 And in the fall months, you can really cram stuff together because they're not going to
03:09 be growing a tremendous amount and they'll be just as happy as can be.
03:12 And then you can pop these out at the end of the season and put them in the ground if
03:15 you want.
03:16 So I'm not putting anything at the bottom of this container.
03:18 There is a drain hole here.
03:19 I'm just going to be using straight up potting mix.
03:21 Let's do that first.
03:28 Okay.
03:35 So you can see how full I filled that.
03:37 There's a couple inch lip here, which means what I'll do is just move soil out of the
03:41 way when I get ready to plant something and then tuck that soil back in around the root
03:45 ball.
03:46 And most likely I won't have to add extra soil.
03:48 If anything, I might have to take a few handfuls out, which I prefer to do over putting more
03:52 in.
03:53 Let's start with the Japanese painted fern, which I think is a zone, the zone four through
03:57 eight and it grows 18 to 24 inches tall and wide.
04:03 Wants kind of a shady part shade to shade location, but they do fairly well in our area.
04:08 And you would think that ferns wouldn't because we're pretty dry here, but it's the longest
04:11 you've got it in shade and it's got moisture to its roots.
04:14 It's just fine.
04:15 I'm kind of going to do this with a back because I'm guessing it's going to be tucked up against
04:20 a wall.
04:23 Just a little bit of a rough.
04:24 The root ball is not much.
04:26 Yeah, I think that'll work.
04:31 So I'll take that soil and tuck it back around.
04:33 So there's no air pockets.
04:36 All the way around the backside of the root ball.
04:38 And now let's do the next plant, be the hookah, maybe.
04:40 I wonder if I'm going to even be able to fit any of the four inches in.
04:44 We'll see.
04:45 I don't know.
04:46 I used to cram stuff in containers with abandon.
04:50 Like I just didn't even, didn't even pay attention to how many plants I was using.
04:55 Oh, that root ball came right apart.
04:58 That'll be easy to fit in here.
05:01 Tuck that one right back here.
05:02 Oh, so pretty.
05:03 And then you can kind of work the leaves around, but we're going to tuck up the soil here.
05:16 Just scooting some soil to the back, around the backside of the root ball.
05:20 Okay.
05:21 Then I think I am going to remove some.
05:27 Like way for the brunnera.
05:34 That should do.
05:39 Oh, I didn't give any stats on this hookah.
05:42 Now you guys, this one is like I said, a forever red.
05:45 It grows a seven to 14 inches tall and 14 inches wide.
05:48 So it's not huge to start, which is kind of nice, easier to keep tucked into a container
05:52 like this.
05:53 A hardy to zone four.
05:54 And then this looking glass grows 12 to 16 inches tall, two feet wide, a hardy to zone
06:00 three.
06:01 And this one can take moist soil if you've got that.
06:05 Oh gosh, that's so pretty.
06:09 How's that looking from the front?
06:10 I'm going to come look.
06:12 I think I'm going to switch these two real quick.
06:17 Yep.
06:22 I like it.
06:23 Let's see if we can squeeze one little strawberry up front.
06:25 I'm going to pinch the runners and any of the yellow leaves.
06:31 It's pretty.
06:35 Okay.
06:38 Then I make one last pass through.
06:39 I just feel the tops of the soil or the tops of the root balls.
06:42 Make sure to put my fingers all the way around the root balls to make sure that they're completely
06:46 tucked in while leaving a lip.
06:49 You want to have a good inch of distance between the top of the soil and the top of the pot
06:54 so that when you go to water, it's easy and you're not making a mess like having soil
06:58 come over the top of the pot there.
07:01 That's so beautiful.
07:11 And there we have it.
07:12 Isn't that pretty?
07:16 That mix of plants is just gorgeous.
07:18 That's four of them in there.
07:20 The fern, the brunnera, the heuchera, and one little wild strawberry.
07:24 I did pick up a couple of saucers.
07:25 They didn't have any of the thick plastic ones left, so I doubled up strength in numbers.
07:30 And I mean, this is going to probably be outside, but just in case it was on a surface that
07:34 maybe she wanted to catch the water, she'll be able to do that.
07:38 But I think it turned out really pretty.
07:42 Those plants are so gorgeous.
07:44 I was in the mood to see something fresh like that.
07:47 Ready for it.
07:48 Ready for a change in season.
07:49 A lot of our plants are ready for a change in season as well.
07:52 OK, now I am locating my snips.
07:54 I don't remember where I left them last.
07:57 We're going to head to the Hartley next to do the Lonicera topiaries.
08:10 All right, so this is what we're going to be doing.
08:25 These are the Lemon Beauty Lonicera.
08:27 They're a really pretty plant, and I just had these real mangy looking plants.
08:31 So they look mangy again this last fall.
08:34 So I decided to pot them up and kind of train them.
08:36 You can see like the stem right here that I'm training so that we can have a double
08:39 ball topiary here.
08:41 We need to train it back over a bit more, but they grow so, so fast.
08:45 And that's probably the reason why I have not seen these sold as a topiary before.
08:49 I thought, well, maybe I'll be onto something starting these into topiaries and then seeing
08:54 the growth, their growth rate.
08:56 At least they like it here.
08:57 So they're growing really quickly with their growth rate.
08:59 I'm not sure that it's a great one to make into a topiary because you'd have to be trimming
09:03 on it all the time.
09:04 But I'm going to still, I'm going to maintain the course at least to complete a year to
09:08 see how it goes.
09:10 Yeah.
09:11 So we're just going to be trimming all these up.
09:12 And each one of them has a little bit of a different shape like this, and we'll be trimming
09:15 more into a sphere down here and then a sphere up here.
09:17 Oh my goodness.
09:18 These are the rest of them right here.
09:21 So some of them I'm leaving in the sphere form altogether just because they didn't really
09:26 have a good main central stem to create a double topiary.
09:30 And then this one right here, I trimmed it to like within an inch of its life.
09:34 And I thought for sure it was going to die, but I kept a bunch of stems just to see what
09:38 would happen.
09:39 And I want to make this one like balls on the end, but they just keep growing so wild.
09:43 My goodness.
09:44 And it looks like everything in here needs a good drink.
09:46 So we're going to be watering things, trimming these up, probably grooming a little bit in
09:50 here and the air is running at the moment.
09:52 Oh, if you stand right here, that air is cool.
09:56 It feels really good.
09:58 Oh, I should just set up shop right over here, right above this.
10:02 But this right here is not a bad way to spend an afternoon.
10:05 I'm looking forward to it.
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11:53 Oh, it looks so much more tidy.
11:56 I went ahead and trimmed up the vine right there
11:59 because it was reaching down too
12:01 and it was kind of just,
12:01 everything was a little bit of a jumble.
12:03 I did have to cut one like quite far back
12:07 because there was a lot of dead on it
12:09 and like half dead leaves like this right here.
12:13 So I think it'll push new growth
12:14 and it'll do a lot better.
12:16 Honestly, when I look at some of these,
12:18 I think they have thickened up quite a lot
12:20 from when we very first started.
12:22 I mean, a lot of them looked more like,
12:26 like right down in here,
12:26 see how this one has a skimpy side?
12:28 A lot of them started out kind of looking
12:30 like a skimpy side all the way around.
12:32 Some of them had a little bit more of a thick side,
12:34 but they are all thickening up quite a lot.
12:37 And the tops, that's what's amazing me
12:39 because when we very first started, they were really thin.
12:42 Like you could kind of see a little idea
12:45 of what we were going for,
12:46 but now you can see it a little bit more clearly.
12:48 So maybe if I had these on a once a month pruning schedule,
12:53 instead of, you know, waiting three months,
12:55 four months to between pruning,
12:57 and really that wouldn't be that bad
12:58 because even today when they were all kind of overgrown,
13:00 it did not take very long, not long at all.
13:03 I would say like 45 minutes maybe to do all of these.
13:07 And maybe that would help encourage even more dense growth
13:09 and we'd get a quicker topiary
13:11 and they would look tidier more often or more of the time.
13:15 So happy to have that done.
13:16 And I got everything cleaned up.
13:18 You know, when I groomed the vine on the top,
13:19 which the name is evading me, is it a great baby?
13:22 Anyway, I dropped a bunch of leaves on the ground.
13:23 So vacuumed, got the counter all cleaned back up.
13:27 So we're good to go in here.
13:28 Now we can head inside the house and make our pumpkin bread.
13:31 I'm so excited for this.
13:32 When I made it the other night,
13:34 I mean, it was gone within the hour.
13:36 So I was really looking forward to having it for breakfast
13:38 for the next morning and I didn't end up getting any.
13:41 Got yourself some num nums?
13:43 You wanna go shopping?
13:44 Pick something out for grandma?
13:45 All right, let's do it.
13:46 We're gonna do that first.
13:48 Then we'll make our pumpkin bread.
13:50 Okay, we are inside now.
13:51 I do have everything laid out to make the pumpkin bread,
13:55 but I think the biggest difference here
13:57 from my first experience with the flour that we milled
14:00 was that one, I have learned
14:02 that I need to measure it differently.
14:03 So with freshly milled flour,
14:05 you have to add a little bit of extra additional flour.
14:07 Usually it's about,
14:08 like if a recipe calls for one cup of flour,
14:10 you would need to use one and a quarter cup
14:12 of the freshly milled flour.
14:14 The other thing I have learned
14:16 is that I need to sift it.
14:17 So I don't typically sift flour,
14:20 which I know technically in a lot of recipes
14:21 you should be doing that, but I typically don't.
14:24 But what it does with the freshly milled flour
14:26 is that it removes the bran.
14:28 So it's interesting to see that even though the flour looks
14:31 and feels smooth right now,
14:32 you can still sift some of that out.
14:35 So there's our flour right here.
14:37 And yeah, it just, it has that flour feel to it.
14:40 But it's interesting.
14:42 I think it makes it lighter.
14:44 But anyway, that's what I experienced
14:45 the first time I made this bread.
14:46 The oven has already been preheated to 350 degrees.
14:49 Loaf pan has been greased.
14:51 It's ready to go.
14:53 And then all of my ingredients,
14:54 those that I could measure have been measured.
14:56 There's a cup of pumpkin, quarter cup of oil,
15:00 then everything else here.
15:01 And what I'm gonna do,
15:04 I'll give you a closeup of the recipe.
15:05 Here it is.
15:06 If you wanna pause the video,
15:07 you can write everything down.
15:08 If you cannot read my handwriting,
15:10 which I wasn't super tidy,
15:12 we will try to remember to type it
15:14 and put it below the video in the description.
15:16 But if we flip this over,
15:18 those are the instructions right there.
15:20 It's really simple to do.
15:22 We're gonna be whisking together
15:24 all of our dry ingredients in one bowl.
15:27 We're gonna be whisking together
15:28 all of our wet ingredients in another bowl.
15:30 We'll be adding our wet ingredients to our dry ingredients.
15:33 Then we'll be putting it in our pan.
15:35 And then we'll be baking it.
15:37 Easy as that.
15:38 But real quick, I wanna show you what happens.
15:40 I'm not measuring this out for the recipe right now.
15:42 But I just wanna show you what happens
15:44 after we sift this flour.
15:46 Sifting, sifting, all that light fluffy stuff
15:49 is going down into the bucket.
15:52 It does have a different look to it than the rest.
15:54 I don't know, the lighting in here is always so hard.
15:57 You can already see the chunkier stuff down in there.
16:01 Less and less is coming out the bottom.
16:05 That's a significant amount.
16:06 I didn't put that much in here.
16:08 All right, guys, I brought it outside
16:11 because I couldn't see the difference inside
16:13 very well with our lighting.
16:15 Lighting's much better out here.
16:16 So the bran there is on the left.
16:18 Sifted flour is on the right.
16:19 And it just made a huge difference
16:21 when we made the pumpkin bread this last time
16:23 to have the stuff on the left removed
16:26 and just use that light fluffy stuff on the right.
16:28 One note about this recipe is that it does call
16:30 for one and a half cups of flour.
16:32 But when you are measuring it, like I said,
16:34 freshly milled flour, you want to err
16:36 on putting a little bit extra in there.
16:38 So for one and a half cups,
16:39 you would want to use a quarter cup plus an eighth of a cup.
16:42 If you're doing tablespoons, what is that?
16:44 Six tablespoons extra?
16:46 What I do is one and a half cups just generously heaped.
16:50 That's what I did last time.
16:51 It turned out great.
16:52 So let's get this bread whipped up in the oven
16:55 because it does take about 45 minutes to bake.
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18:05 - Boom.
18:13 (laughs)
18:15 What are you doing?
18:16 - I'm just gonna chill.
18:17 - Oh.
18:18 And there it is.
18:19 It's springy.
18:21 It smells delicious.
18:22 It's super hot.
18:23 So we're gonna have to wait a minute to try it,
18:24 but oh my goodness, I'm so excited.
18:27 And I had time to make two more loaves.
18:29 One of which is already in the oven.
18:32 I had that little bit of pumpkin left
18:33 at the bottom of the can.
18:34 And I thought, oh, I know I have one more can downstairs.
18:37 If I could open that second can,
18:39 I would have enough to make two more loaves of bread,
18:41 which means I can give two loaves of bread away,
18:42 which is always fun to do.
18:44 Okay, this is still piping hot, but I can't wait to see.
18:46 Oh, so yummy.
18:52 Oh, the crumb is so tender, but it's fluffy.
18:56 It's not dense.
18:59 Oh, yum.
19:00 Here is a look at it in better light.
19:02 Doesn't that look delicious?
19:04 Moment of truth.
19:05 Mm.
19:10 It doesn't need anything on it.
19:14 I mean, it'd be good with butter.
19:16 It'd also be good with apple butter,
19:18 but you don't need a dang thing on top of that.
19:20 It's so good.
19:21 And we made that using the wheat that we grew in our garden.
19:25 And it's amazing to me by just making those two small changes
19:27 using that fine mesh sieve to get the bran out,
19:30 and then also measuring it a little bit more
19:33 than what the recipe calls for.
19:35 That's what did it.
19:37 It just, it's so perfect.
19:39 Now, all of this is experimental for me
19:42 because one, this is the first time I've ever,
19:44 well, grown wheat myself or milled it into flour
19:46 or used freshly milled flour or used soft white wheat
19:50 'cause that's what we grew.
19:51 And for those of you who haven't seen our wheat video,
19:54 I grew a variety called Ovation,
19:56 soft white winter wheat,
19:57 typically good for quick breads, non-yeasted breads,
20:00 I guess, pastries, cakes, that kind of thing.
20:04 But the first recipe I tried it on were biscuits
20:06 because I thought, well, that's a really quick one.
20:08 You can mix them up and bake them in less than 20 minutes
20:11 or right at 20 minutes.
20:12 So we can really get a quick result here.
20:15 But I did not know about sifting the flour
20:18 or measuring more.
20:19 And those biscuits, while they tasted good,
20:21 they were pretty heavy.
20:23 So yeah, I've just been learning a lot here.
20:26 Now, I have a friend of mine
20:27 who makes the most wonderful croissants,
20:29 like so, so good, the best croissants I've ever had.
20:32 And I asked her, I said,
20:34 I have no idea if this is gonna work,
20:35 if this type of flour is gonna work,
20:37 but would you mind trying my flour
20:39 and making a batch of your croissants?
20:41 And she was happy to do it.
20:43 And she made two batches, actually.
20:44 I think one was sifted flour and one wasn't, maybe.
20:48 I can't remember.
20:49 There was two different variables,
20:50 but neither of the batches turned out
20:51 because this type of flour just does not have
20:54 the gluten content, the high protein
20:55 that other flours do.
20:57 So that's something to consider.
20:58 If you're gonna go to all the work of planting
20:59 and growing your wheat and then milling it
21:01 and doing that whole process that it takes
21:03 to get it to this point,
21:04 you wanna make sure that you're growing the type of wheat
21:07 for the type of baking that you like to do.
21:10 So that's something I will consider going into
21:12 this next year of wheat, or wheat crop.
21:16 I will probably grow some more
21:17 of the soft white winter wheat,
21:18 if I can perfect some of these breads and things
21:21 with the flour that I've got now,
21:24 and then also grow like a hard red
21:25 or some other type of wheat
21:27 that has a higher protein content
21:28 so we can do some yeast breads.
21:29 I think that would be amazing.
21:31 Oh, do you hear the thunder?
21:33 Anyway, one last thing I wanted to mention
21:38 when I showed you my ingredients sitting on the counter,
21:40 I had my little carton of almond milk sitting there,
21:42 which you can use in this,
21:44 but I think buttermilk is the best.
21:46 That's what the recipe calls for.
21:49 I had enough in the fridge to make the first loaf
21:52 and part of the second loaf,
21:53 and then I used some 1% milk that we had in the fridge.
21:57 So you could pretty much use whatever you need to
21:59 in the way of milk there.
22:01 And I have like half to three quarter cup of sugar
22:03 listed on the recipe,
22:05 and I kind of go somewhere in between.
22:07 It's probably closer to three quarters of a cup
22:09 because I want it to be sweet.
22:10 Maybe that's why I feel like I don't need
22:11 to have anything on it,
22:12 because it's like almost cakey.
22:14 To me, it's so delicious,
22:16 but you can adjust that based on your taste.
22:18 Anyway, that is it for today.
22:20 Thank you guys so much for watching this video.
22:22 Little menagerie of things that we had going on,
22:24 but exciting things that I wanted to share with you.
22:26 So I hope you give this recipe a try.
22:28 If you do, let me know,
22:29 because I think you guys are gonna love it.
22:31 We'll see you guys in the next video. Bye.