- Видео 18
- Просмотров 15 639
Farm Life at Pop's Old Place
Добавлен 5 ноя 2011
Hello
My name is Darlene. My husband and I live on a 70-acre farm that has belonged to my family since 1909.
We raise heritage beef, pork, lamb, laying hens, and honeybees on our farm. In addition to growing our own food, we have a farm business selling our products directly to the end consumer. It's a fascinating world on the farm, with many different aspects to consider.
Whether you're a seasoned chef or a novice cook, a farmer interested in sustainable agriculture, or simply looking for a new hobby, there's something for everyone. I grew up on a working farm, learned from fiercely independent parents, and am excited to share my experiences. From growing our vegetables and raising bees for honey to discovering new recipes and cooking techniques, there's always something new to find in food & farming.
My name is Darlene. My husband and I live on a 70-acre farm that has belonged to my family since 1909.
We raise heritage beef, pork, lamb, laying hens, and honeybees on our farm. In addition to growing our own food, we have a farm business selling our products directly to the end consumer. It's a fascinating world on the farm, with many different aspects to consider.
Whether you're a seasoned chef or a novice cook, a farmer interested in sustainable agriculture, or simply looking for a new hobby, there's something for everyone. I grew up on a working farm, learned from fiercely independent parents, and am excited to share my experiences. From growing our vegetables and raising bees for honey to discovering new recipes and cooking techniques, there's always something new to find in food & farming.
The Ultimate Sourdough Biscuit Recipe
This is a simple-to-prepare and really delicious buttery sourdough biscuit, made with ingredients that most bakers have in their kitchen (You won't have to run out to buy a quart of buttermilk to use a cup and struggle to use the rest).
Dry Ingredients
225 grams of All Purpose Flour
5 grams of baking soda
4 grams of Kosher Salt
30 grams of granulated sugar
Stir well in a wide bottom container
Grate a stick or 225 grams of butter over the flour mixture, mixing as you go so that the butter is lightly coated in flour with no large clumps.
Wet ingredients (in a separate bowl)
230 grams of sourdough starter
130 grams of sour cream
Mix the sourdough and sour cream well and add to the dry ingredients; sti...
Dry Ingredients
225 grams of All Purpose Flour
5 grams of baking soda
4 grams of Kosher Salt
30 grams of granulated sugar
Stir well in a wide bottom container
Grate a stick or 225 grams of butter over the flour mixture, mixing as you go so that the butter is lightly coated in flour with no large clumps.
Wet ingredients (in a separate bowl)
230 grams of sourdough starter
130 grams of sour cream
Mix the sourdough and sour cream well and add to the dry ingredients; sti...
Просмотров: 65
Видео
Lima Bean Soup with Dumplings! - Just Like Mom Used to Make!
Просмотров 13128 дней назад
A family favorite soup here on the farm. Soup Ingredients Ham Steak medium size trim and reserve 2 tbs of fat from the outer edge 1 large carrot 1 stalk of celery 1 medium onion 16 oz diced tomatoes in juice 2 cups fresh or frozen sweet corn 3 cups fresh or frozen Ford Hook lima beans 48 oz of water 1 tsp kosher salt 1/2 tsp ground black pepper My Mom's Old Fashioned Slippery Dumplings 1 1/2 cu...
Witness the Gathering of a Honeybee Swarm
Просмотров 172Месяц назад
Join me, an experienced beekeeper with 12 years of practice, for an exciting adventure to witness the gathering of honeybee swarm at Pop's Old Place. I will show you how I collect bees into a box just 50 feet away from my apiary. Although I have done this many times, the process never ceases to amaze me. To stay updated with everyday life on the farm, please subscribe. Thanks for watching!
3 EASY RECIPES with ONE PIZZA DOUGH
Просмотров 117Месяц назад
In this video, I will show you how to make 3 delicious and easy recipes using just one pizza dough. Watch until the end to see how versatile a pizza dough can be in creating different dishes. Give these recipes a try and impress your friends and family with your culinary skills. We live in the middle of nowhere, so we make our own if we want a good pizza. Follow along as I demonstrate how to ma...
Avoid Egg-peeling Frustration: Farmer's Pro Tips
Просмотров 1382 месяца назад
I have a 50-hen-laying flock, and I know all too well that farm-fresh eggs can be difficult to peel. I started steaming my eggs years ago with great success. Place eggs in a colander or a steaming basket. Place the colander in a large cooking pot and add 1-2 inches of cold water. Cover the pot with a tight-fitting lid and place it on the stovetop. Turn the burner to medium heat. When using larg...
Sourdough Bread Making Tutorial (A beginner's guide)
Просмотров 8 тыс.2 месяца назад
Follow along as I share my tips & tricks to baking what I think is the perfect white sourdough loaf. White Sourdough · 100 grams of starter · 290 grams of water · 12 grams of kosher salt · 400 grams of bread flour - I like to add in two batches of 200 to incorporate flour · This is 75.6 percent hydration If you find this dough too sticky, you can reduce water to 275 grams (72% hydration) Sunday...
Ham, Kale & Cannellini Bean Soup (ready to eat in less than an hour)
Просмотров 772 месяца назад
Ham, Kale & Cannellini Bean Soup is a super flavorful dish that can be ready in less than an hour, unlike other soup recipes that require a long cooking time to build flavor. For the best taste, I recommend using the highest-quality ham steak, preferably from a local farmer who raises heritage hogs. We raise mulefoot pigs, and their meat and fat have a superior flavor to grocery store-bought ha...
How to make the BEST Dinner Rolls
Просмотров 6232 месяца назад
I have been baking for 40 years and have tweaked this recipe over time. This recipe produces a lovely light & airy roll with a beautiful buttery flavor, so be sure to make extra because everyone will want to eat more than one. This yeast-risen dinner roll will make your family dinners even more memorable. It is one of our favorites for Easter, Thanksgiving, and Christmas dinners. Recipe link: p...
Stock Dog & Rotational Grazing
Просмотров 3503 месяца назад
Rose, our Australian shepherd stock dog, helps me move our small herd of rare Randall Cattle into new pastures. I share how I set up the temporary daily grazing paddocks and what a difference a good dog makes in moving cattle. Happy cattle make better tasting beef. #popsoldplace #knowyourfarmer #womeninagriculture #farmlifevideos #regenerativeagriculture
Lambs on the farm (preparing the barn with DIY Lambing jugs)
Просмотров 1853 месяца назад
Spring is right around the corner and the baby lambs have started to arrive on the farm. Join me while I set up lambing jugs in the barn, tag a lambs ear, and trim a ewe’s feet. We have been raising sheep for nearly 20 years, and the DIY jug panels have been a wonderful asset. Please consider liking and subscribing to my channel. I love sharing my farming experience with others.
Morning Routine on the Farm
Просмотров 3913 месяца назад
Discover life on our 70 acre century farm and follow along as I complete my morning farm chores. This morning, I need to bottle feed baby calf, care for our mulefoot pigs, take care of a ewe and her newborn lambs and gather the eggs. I am a fourth-generation farmer who enjoys sharing our farm life experience with others. Want to learn how to render lard, check out my video? ruclips.net/video/Fo...
How to Render Lard (a generational skill)
Просмотров 3384 месяца назад
I grew up on a family farm, where processing hogs and rendering lard was a large annual event. I am thankful I had the opportunity to grow up with parents who greatly appreciated the land, the animals, and the food we produced. Follow along as I demonstrate how to render lard using leaf fat from mulefoot hogs that we raise here on our farm. I believe there are many benefits to cooking with anim...
Whole Grain Sourdough (light & airy)
Просмотров 1,5 тыс.4 месяца назад
This may be my favorite whole grain sourdough bread, lightly sweet, and nutty flavored. After quite a few years of experimenting, I found a few tricks to produce a open and airy loaf of sourdough, that is 50 % freshly milled whole grain (combination of wheat & rye). I have attached the recipe below. I am a farmer, baker, cook, gardener, wife & mom. Honey Stung Multi-Grain Sourdough 100 grams wh...
Snowy Morning Farm Chores
Просмотров 515 месяцев назад
Tending to our cows, pigs, sheep, and chickens on a snowy morning #bottlebaby #randallcattle #mulefoothogs #popsoldplace
I never had Lima bean and dumpling soup until I moved to Lewes Delaware. It was soup of the day at a restaurant. I loved it. Now I can make my own. Also I always had dropped dumplings for chicken. I can’t find that anywhere in Delaware. So I I’m going to make your slippery dumplings with this soup. I will stick to my drop dumplings for chicken. Nice easy video. Thank you
Eastern Shore is slippery dumpling country😂😂!!! My Mom and Dad were from PA. I grew up on drop dumplings. We moved to Ingleside MD and discovered a whole new way to farm and eat. My in laws taught me how to slaughter hogs, make scrapple and homemade egg noodles and dumplings for soups. I retired to FL and miss the farm life. Thank you for sharing with us♥️♥️
🙂 we are about 30 drive to Ingleside
What size banneton is that please?
7 inch round
Great video easy to follow, how you make your starter
Thanks❤ want to start baking and this is helpful!..❤
My pleasure 😊
I was actually thinking of making lima bean soup with slippery dumplings today because I need to use up some frozen beans and make room in the freezer. I'm in South Carolina but formerly an Eastern Shore gal myself so glad I found your video!❤
Thank you for the chart!! That helps me!! I want to do the 100% sourdough fermentation!! I am trying to help my diabetes and lower my A1C. Learning!! ❤❤
I am so happy to find your channel and this video is so helpful , with the enormous amount of videos of beginning sour dough recipes I was so overwhelmed I have just been feeding my starter and have yet to have made 1 loaf .that stops today. I’m going to make this ! I will let you know the outcome
How do you make your starter?
Mix 30 ish grams of water with 30 grams of flour - next day take some out and take equal parts starter/flour/water - repeat for a week until it starts doubling in size and bubbling. That's basically what makes your bread go poof 😁
Nice presentation. But how do you get an 800gm loaf to cook in 23 minutes? My loaf takes 50 minutes!
Thank you so much. I just told my husband if this loaf of bread doesn’t turn out I’m quitting three years in and I feel like I’m going backwards. But you gave me hope. I want to bake it so bad so good. Thank you.
You can do it!
Great vidieo. , Are you able to get two loaves under the roasting pan dome, and is that a gas oven? I am currently baking in a gas oven using two Dutch Ovens and I am getting tired of burning the bottoms of my loaves. I bake at 450 for 30 minutes with the lids on using parchment paper on the middle rack and even put a baking sheet on the low rack as I hoped it would help with the burning and 15 minutes with the lids off.. So I am eager to figure out a different way to bake two loaves at a time. Gas is expensive here in California with PGE and I need to make each oven session count. Thank you.
Yes 2 loaves under the roasting pan lod. That enables me to brake 2 loaves every 30 minutes.
My oven is heated by propane gas, we live in the middle of Nowhere so natural gas is not An option
@@FarmLifeatPopsOldPlace Can I ask where you happened to get that large roaster?? I am looking and don't see that one anywhere.
I purchased from Amazon it's a 25 pound granite ware roasting pan
@@FarmLifeatPopsOldPlace Excellent, and I found it. Time for me to step up to the next level. I will let you know how it goes.
Please explain what a starter is
A starter is a combination of water and flour that has fermented. It contains naturally occurring yeast and bacteria, which need to be fed regularly to survive. When the starter is at a certain stage in its growth / ripe it will act as a leavener for breads and pastry.
Thank you so much. I am sure your methods will be helpful.
💐👍🏼💐👍🏼
I've been keeping chickens for over 35 years and I wanted to share a foolproof way of cooking eggs so they peel as easyily as store bought eggs: 1.Place eggs in a pan with cold water. 2. Add lots and lots of salt (about 1/3 cup for small pan 1/2 cup for large pan - I don't measure but I add plenty - I use cheap table salt but any salt will do). 3. Bring eggs to a boil and time about 1 to 3 minutes depending on desired doneness - turn heat off and let set in pan a few more minutes. 4. Scoop out one egg at a time from pan with a spoon and gently crack all over on a flat surface. 5. running cool water over the egg (or you can use a bowl filled with water) begin to peel egg starting at broad end where the air pocket is located - this helps get the peeling started. 6. If the peel sticks you can dunk the egg back in the salted cooking water which helps loosen it further. Note: Yes when I was told how to do this I was shocked at how much salt was used but salt is cheap and the eggs come out perfect. After the eggs have been peeled I like to pour a little of the salted water over them which adds just the right amount of salt for my taste. I also save all my egg shells and when I have a large amount I smash them and then process them in a food processor, then lightly toast them in a low oven about 5 minutes. I then feed this back to the chickens as well as my dogs for a calcium boost.🐣💛
This was perfect and will help me so much🩷Thank you!💜
I like my crust well done. Should I just cook longer or is there a better way?
Yes, I also like a nice dark crust. I bake a little longer uncovered on the rack
I have gone through all the steps following your video. It’s in the refrigerator now when I take it out in the morning do I have to let it come to room temperature before I bake it. I hope somebody answers me quickly because it’s gonna come out of the refrigerator in just a few hours.
No, you don’t have to let it come back to room temperature.. You can score it right away and bake.
I bake directly from fridge to oven
Thank you, Ma’am… I will begin my journey.
Thanks for sharing.
Yum 😋
Thanks for the tip 😊
I love your work table. Did you make it?
Yes my husband I made it
How old is Rosie?
She is Two & half years old
😊
Looks beautiful!
How much you have taken the mystery out of sourdough starter. I have starter in my refrigerator. I didn’t know when I was supposed to use it. Now I do. Thank you so much for a great video.
Hello, great info, what is the hydration of your satrter? Looks to be about 100%.
Thank you, you are correct, my starter is 100% hydration
Thanks!
Well DONE!
Nice!
Darlene,just found your channel ! I made sourdough bread every week about 20 years ago..forgot how! Got some starter from a friend and am following your suggestions! Thanks for taking the time to share your knowledge!
Best wishes with your sourdough!
Can I knead instead pulling and folding? Does it make the difference?
This is a fairly wet dough, my concern would be can you knead without adding bench flour. The addition of flour with change hydration which would make the bread more dense.
Thanks for the High heat baking tips. I recently switched from a DO to a baking steel. Loving the soft crumb and crust!
Great idea to put cooling rack for the second bake. I have had a problem burning my bread all the time.❤️
Very nice simplified video!
This video is very interesting. It adds to my education of what's involved in the process of producing the best honey I've ever tasted.
thank you Mary
Awesome video! Now I see what you meant about them being right behind your neck at 6:08. Did they move from a box into that cedar?
Hi, my best guess would be that the swarm came from my apiary, but there is no way to be 100% sure. I am glad you enjoyed the video.
This is very impressive. I'd be so nervous having them swarming all around me like that.
Funny I dont really think about it
Great video. Note that the sound went off at 17:39.
Thank you, I think I finally have my audio figured out for future videos, video is a whole new thing for me
My left ear enjoyed it 😅
Sorry audio is still a challenge for me
Thanks for sharing. Very good video. I watched your video bc I’m being a sponge right now soaking up all I can to learn how to make pizza , but now after watching this I also want to make a doughnut :)
😊
Great thorough video of your process!
Great to know that I no longer have to wait to cook them. Thanks for including all of the tips.
You are so welcome!
Rosie is amazing to watch. How fortunate she has the perfect job! I sold my 30 acres in Church Hill to Sherry and Dave Smith a few years back. They had sheep and bred borders. They did a lot of field trials. You may know them. I miss my country life but loving the Florida panhandle. Reminds me of the ES with the added bonus of the Gulf!
Rosie is a Lot of fun and she makes working with the cows so much easier and safer for me. I have spoke with Sherry a few times Over the years
Best bread ever, nice to see how you do it. Thanks for the video, learned a lot
Glad you enjoyed it
I found some great tips that I will incorporate in my baking. This was a very helpful video, so thank you.
Glad it was helpful!
Need a close up after cooking.
These look amazing
Thank you
This sour dough looks so delicious
Thank you, it's my favorite