We return to the Southcoast Harvest Festival to try some malasadas, see the new crowds, and meet with the event coordinators!
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00:00If you can find me, some Portuguese grandma malasadas fresh out of the bowl.
00:07So when's the last time you were at the Harvest Festival?
00:11Last year.
00:11Zachary, how about you?
00:12I've never been to it here.
00:14Well, I mean, this is the third iteration of Westport's Harvest Festival.
00:16The first was at the high school, right?
00:1894.
00:1894.
00:19And then it moved to?
00:20Town Farm, and then here.
00:22Hi, EJ.
00:23Hi.
00:23We're back at the South Coast Harvest Festival.
00:25We went last year, I think it was the first year that they kind of reconstituted
00:29the Harvest Festival in our town.
00:30That's right.
00:30And it was fun. We had a good time.
00:32Yeah.
00:32I think we were slightly critical of like maybe one rice pudding here.
00:35Yeah.
00:36I love rice pudding.
00:37I couldn't resist.
00:39It's not like super expensive.
00:40It's all right.
00:40And like the cost at the time.
00:4220 bucks.
00:43I would rate it more highly if it was a $5 entry fee.
00:46How much was it?
00:47Like $20.
00:48A head, yeah.
00:49They found our YouTube video about seven months later.
00:51Okay.
00:51And they were like, come on.
00:53We're just trying to put on a nice Harvest Festival here.
00:55So they were nice enough.
00:57They gave us some cop tickets.
00:58That was very nice of them.
00:59And they want to meet with us here and tell us about the Harvest Festival.
01:02And we brought all our friends.
01:04Yes, we did.
01:04And I will say it is much more populous this year.
01:07It's an order of magnitude more people.
01:09We went to the Apple Peach in a Kushnet a couple of weeks ago.
01:12Yeah.
01:12The live music was nice, but it was blowing me out.
01:14That was a problem last year here too, if I could be critical of the past at least.
01:19I like that the audio quality is just kind of okay.
01:22Yeah, yeah.
01:22It shouldn't be too good.
01:23It shouldn't be too good.
01:24There's a flat tire.
01:25I said that's a serious problem.
01:26I'm worried that that's too critical.
01:29I'm sure it could have air put in it.
01:32I'm sure.
01:33Now, what variety are you having today?
01:34There was like a honey crisp variety I never heard of.
01:37I wanted more of a tailored experience.
01:38So I told him what I wanted.
01:40A sweet, not too tart, thin skin.
01:41That's what he recommended.
01:42If you were to plant a big crop, what would you grow?
01:45What would you do?
01:46Pumpkin.
01:46A big field of pumpkins, huh?
01:48Then I can like cut a pumpkin to look like a Cinderella.
01:51I kind of wish the eyes were a different color.
01:53The neck is also concerning to me.
01:56We're looking for designs by Shannon.
01:58Are you the Shannon I've been texting?
01:59Yes, I'm the Shannon.
02:00You found me!
02:02How do you guys feel about everything?
02:03Are you happy with the experience so far?
02:05I was happy with it last year.
02:06There was like one rice pudding that I didn't love.
02:08It's super thick and it's not very flavorful.
02:11But enjoy, Nina.
02:12We have malasadas now.
02:13Oh!
02:14If you can find me some Portuguese grandma malasadas fresh out of the bowl.
02:19I'm finding them for you today, fresh out of the bowl.
02:22Actually, I love this.
02:24My only concern is I'm a bit of an environmentalist.
02:26And this is a lot of plastic.
02:29Why are you shaking your head?
02:30When I look at this, I think it's beautiful.
02:32I see a lot of like rubber balloons in turtles' mouths and stuff.
02:36Yeah, we're trying to make a positive video here.
02:38I think it's beautiful.
02:39I bet this kills turtles.
02:41At my house, I have a couple pumpkins on the stairs.
02:43But they've taken the idea to an extreme.
02:45And I, for one, love it.
02:46It's the former post office.
02:48I love this.
02:48Going up the stairs, all the variety of pumpkins.
02:50Yeah, yeah.
02:51So many gorgeous.
02:53Photo bump.
02:54Yeah.
02:54We'll be here all day.
02:55I love the carved stone.
02:57Oh, I like the live pumpkin carving.
02:58Did you decide to have a sit in a garden?
03:00I did.
03:00Did you gravitate towards stone walls?
03:02I did.
03:03I think it's a little bit more Halloween pumpkin focus.
03:06It is.
03:06And I'm here for that.
03:08Last year, there was like a strange like crucifixion effigy.
03:11Why does it look like you're killing a child on a block?
03:14It's a scare pro.
03:16Isn't it scary?
03:16I see that that has been eliminated this year.
03:18Yeah.
03:19Probably for the best.
03:19Instead, we have the Smokey the Bear wicker man.
03:22Yes.
03:22Not the bees.
03:23Oh, no, not the bees.
03:27Not the bees.
03:28I don't have my eyes.
03:31I feel like I never saw gigantic decorative skeletons until maybe like five years ago.
03:37Yeah, and now they're everywhere.
03:38I do like them as an alternative to inflatables.
03:41Why does the man have no pants?
03:43For good reason.
03:43For God's sake, put on some pants.
03:45If you're not from New England, whether it's summer or fall or spring,
03:49really any time besides winter, if you go to any kind of seasonal event,
03:52a clam shack is going to be hearty.
03:54Yes.
03:54Get some summer clam cakes.
03:56Yeah.
03:56Get some fall clam cakes.
03:57Get some spring flam...
03:58Flam cakes.
03:59Get some winter flam flakes.
04:00Did you say flam cake?
04:02I'll try any for once.
04:03Now, they've got sorbet here.
04:04I'll tell you what you do with sorbet.
04:06You put some Sprite in it and you put it in a blender.
04:10And then you drink it.
04:11So you don't think that sorbet has enough flavor?
04:13I'm not going to argue with you about this.
04:14Have you never had like a mango sorbet?
04:16We're not having a debate.
04:17What are you trying, kiddo?
04:19A pumpkin scare.
04:23Oh, the pumpkin long john is really good.
04:25But it turns out the apple cranberry one is even better.
04:30Is there anything, Frankie, of all the options you see here that's
04:32drawing you in?
04:33Like something that, you know, you don't think you could live without?
04:35Getting some whole belly clams.
04:37Yeah.
04:38With some tartar sauce.
04:39Apart from that, I'm just kind of enjoying...
04:41Yeah, me too.
04:42Not...
04:42You know, the problem with...
04:43You go to an event where there's walking and there's petting and what you've done is...
04:47Hands are gross.
04:48Yeah.
04:48This is Perry's Bakery.
04:50Famous bakery from our town.
04:51Yes, delicious.
04:52You know, the inflatable pumpkin alone.
04:54It's pretty awesome.
04:58How much sugar do you like on your malasadas?
05:00As much as you want.
05:01I like the jewelry.
05:03It's nice.
05:04Looks good.
05:04I want you to do an assessment.
05:06Yeah, that's good.
05:07It's maybe five minutes out of the fryer, five to ten minutes.
05:09Oh, yeah.
05:10It's fresh as hell.
05:10Oh, it's very fresh, yeah.
05:12Oh, it's very good.
05:13This is like an eight.
05:14So what distinguishes it?
05:15Just the flavor of the dough.
05:17Oh my god.
05:18That's very good, though.
05:19I want to make that clear.
05:20It's excellent.
05:20I have a question.
05:21What's the difference between this and just like a doughboy?
05:25The hydration.
05:25So there's more water in this base, so it makes it more soft,
05:28whereas a doughboy cooks up kind of more firm.
05:30Is he answering me for real right now?
05:32I am.
05:33You'd have to watch the channel.
05:34Now, what's the difference between this and like a doughboy?
05:38It's the hydration.
05:39There's more water in it, so it creates a thicker, more dense dough.
05:42I'm glad I'm consistent, if nothing else.
05:44I've been trying to make my way to you, but it's been so busy.
05:46We just did the malasadas.
05:48Yeah.
05:48And?
05:49Nine out of ten.
05:49Yeah, nine out of ten.
05:50They were delicious.
05:51So are you folks from Westport?
05:52I'm from Westport.
05:53We're all from Westport.
05:54We are as well.
05:55I graduated in 13.
05:5613.
05:57I was 04, and you were?
05:5898.
06:00Okay, so we missed each other.
06:01Are you too young to remember the old high school harvest festival?
06:04I do remember.
06:06Very vague.
06:06So Michelle and Brian Pei are the event creators, and they are gardeners.
06:10They used to do the Rhode Island Flower and Garden Show.
06:13It's been some time since the harvest festival, and they thought,
06:16why don't we bring it back?
06:18There was always a whole controversy in Westport about bringing the harvest festival back.
06:21Everybody wanted it, and nobody was moving on it.
06:23Exactly.
06:24So they took it upon themselves to make it happen.
06:26We're bringing a new flair to it.
06:28We have the professional gardeners, which is something that they didn't have back in the day.
06:31Yeah, I totally love that.
06:32It really kind of separates us from any other fall festival, because you can't find that around here.
06:37It's our second year, and we've only grown.
06:38And I don't know another space in Westport where you could possibly fit that many cars.
06:43And the giant 26-foot pumpkin.
06:45Yeah, that's incredible.
06:46Let me tell you.
06:48It's always been my dream to own that pumpkin.
06:50Really?
06:51That was an investment.
06:52Are you a Halloween lover in addition to being an autumn lover?
06:55Yes.
06:56I love all the pumpkins around this year.
06:57A lot more pumpkins, just kind of as decorative elements.
06:59They were coming in troves, like crates.
07:01We had a lot of local pumpkin patches that have allowed us to borrow them.
07:06Some of them were purchased.
07:07A lot of them were donated.
07:09If you want seafood, we got flout.
07:10You can get yourself some clam cakes, which is cool.
07:12You don't really get stuff like that at a harvest festival.
07:14We've been praying.
07:15We've been blessed with a beautiful three days.
07:16We could not be happier.
07:18We actually were able to slice the ticket prices in half from last year.
07:21We know that there was a little bit of resistance with the ticket prices last year.
07:24And we understand.
07:24It's tough.
07:25But it's a lot getting an event like this off the ground.
07:28And I don't think people really realize that it's privately funded.
07:30The only reason that we were able to make it happen is because we had some gracious
07:34people who sponsored us to get us off the ground.
07:36We did have some investors.
07:38But this year, we're all on our own.
07:40We took the chance in cutting the ticket prices in half and hoping that it would bring more
07:44people in and make it more accessible to families, which is what we want.
07:46It's a family event.
07:47All right.
07:47We're going to try to find that mechanical bull.
07:49Thanks.
07:49All right.
07:50Thanks so much.
08:06You're on the red cow.
08:14Good job!