Came to the channel for the (epic) homesteading content, stayed for the hilarious friendship between Jacques and Kevin. Thank you to all the team for the INCREDIBLE videos and constant inspiration 🙏
This is the only gardening channel where I’m not just watching because it’s gardening but because it’s also funny like you guys just seem chill and I feel like I’m hanging out with friends
You and Jac are hilarious! I seriously love watching these. No matter if it’s a win or a loss you guys have so much fun and let us in on all your jokes. Also, Jac helping Kevin make the food is too funny.
I recently discovered this channel and I'm glad I did. It is very educational, but I have to say, you guys are hysterically funny in this video. Thank you so much for that! I need the laughs right now.
Ngl… never thought I’d want to grow wheat. It always seemed like more trouble than it’s worth but you guys made it look so fun. And I love baking bread! I need a good reason to buy a scythe anyway lol
Omg thank you so much for the garden humor. You guys are great - love to watch someone beat their wheat 😂. Unfortunately, it’s another tragic day in the world, and your video is a ray of light. My motto in life is just talk about plants and animals - vote with your money, which I choose to spend on your awesome seed cell trays. They make me very happy 😊
My grandparents' village used to grow fields of wheat and when I at around 3-5 id remember going to those fields we owned and sit on my grandpa's wooden cargo and watch my family.Glad I remember some of that due to the fact I was very young. Whenever I see stuff from your homegrown I just remember my grandparents hahaha in some way
Amazing! It looks so good! One of the best pieces of advice I’ve heard for a garden is it pick a dish or meal and grow the ingredients for that. It’s very satisfying to be able to make a meal and know you’ve grown nearly all of it.
Hello! I am Camille Doyle here in South Carolina, growing things is something my family has always found joy and need in, I always try to grow something everywhere I am because of what my mother would say as I grow up: Always grow where you are planted. It means to always be changing and improving, if it be to yourself or your surroundings, never lie stagnant and without appreciation for what is beautiful and simple. Watching Epic Gardening is always informative and what seems impossible to do, becomes possible because Kevin grew wheat, so I will grow wheat. A wonderful channel and business.
Epic Sourdough Po-Caccia: www.epicgardening.com/pocaccia-bread-recipe/ Ingredients 100g active sourdough starter (starter that has doubled after feeding) 10 g (roughly 3 tsp) kosher salt 440 g water, should be at least room temp. If using fresh flour start with 400 g water 500g flour, can be mix of bread, all purpose, whole wheat, and or fresh milled Flaky sea salt or kosher salt 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling 1 medium sized potato 2 garlic heads of garlic, Roasted in the oven until soft 2 medium leeks Herbs for seasoning (Thyme, Rosemary, Sage or whatever you have!) Directions 1. Place the starter, salt, and water in a large bowl and stir until it is mostly dissolved then add flour and mix it in completely. NOTE: When using fresh flour, you will need less water as it will soak up the water more effectively 2. After allowing the dough to sit for at least 30 minutes try to fold it by pulling up the sides and tucking it into the center of the dough. This gives the gluten some stretch allowing it to hold together better. The dough will be shaggy and sticky, so don’t try to over add extra flour. 3. Drizzle with olive oil and rub it all over the dough, you don’t want to go crazy with oil here as we will be adding more later. Cover the dough with a towel and place somewhere warm (ideally 70ºF/21ºC) for about 4-8 hours, if it’s cold it will take longer to double and if its warmer it will double faster. It doesn’t have to be exact but just ensure that it roughly doubles, all this depends on a lot of factors, so it is impossible to be exact. 4. Once the dough has doubled you can prep the baking pan by pouring 2 tbsp. of oil into the pan and spreading it around. If you are using a glass dish it is best to use butter by rubbing it along the walls first as it will hold to the glass better and prevent sticking, once buttered add your oil in. 5. Add about a tablespoon of olive oil to focaccia dough, if you have flavored oil use this to give it a flavor boost. Deflate the dough and then scoop it out and place it onto your baking dish. Fold the dough a few times until it forms a rough rectangle shape placed in the center. You want to make sure that the seam from your folds is facedown in the pan so the dough spreads nicely. 6. Make sure your dough is oiled up and then allow it to rise for another 4-6 hours. You want the dough to fill out the rough shape of the baking dish. For this step I like using a seedling heat mat to help speed things up which can get it to rise in 2-4 hours instead. 7. At this point if you haven’t roasted garlic, you should roast it while the dough finishes rising. You want the garlic fully roasted and squishy. 8. When the dough is almost done rising, about 30 minutes before, turn your oven up to 425 ºF to preheat it. 9. During this time prep your topping, which can be pretty much anything. In this case we are making Po-caccia so get a medium sized Yukon gold and shave it into thin slices. Take your leeks and slice them up into small rounds. Combine your potatoes, leeks, and herbs in a bowl and smush out all the roasted garlic into the bowl. Mix up all the ingredients making sure the garlic is spread across all the slices of potatoes, this is a good time to add seasoning like salt and pepper. 10. Get some oil on your hands and then start dimpling and stretching the dough out so it fills the pan. You will feel the dough squish and deflate as you do this. Drizzle a little more olive oil and then evenly spread your potato mixture out across the top of the dough, finish with a hearty sprinkle of salt. 11. Place the pan in the oven and bake for 25-30 minutes, you will need to check to make sure it is fully cooked before you take it out. The edges should be browned and appear crispy. The potatoes should be fully cooked, better to let it cook 5 minutes extra than to undercook it. Remove from the oven and let it rest for at least 10 minutes, this will make removing it from the pan easier. Slice up and enjoy!
I won't be growing my own grains (pity!), but I am going to be growing the other ingredients, so I'm going to make this in a few months. I also have to hunt in the wild for sourdough starter, but nothing will stop me! It looks fantastic!
I love that you guys added the written recipe. I feel like a lot of people just make you shuffle through the video over and over again. I can see how that might help the views, but its so annoying to have to find each ingredient or pause and rewind, or anything like that. Its much appreciated to have the typed form.
Your videos just keep getting better and better!!! I laughed so much, thank you, for having such a blast and sharing it with us! Love that you created this recipe, and the great recipe name, YAY!!!
You two are better than stand-up. You not only bring great garden content, you're deluciously hilarious! And your own delighted surprise when your experiment succeeds is worth the price of admission, that being the 17+ minutes it takes to watch it, but that didnt even seem long bcz you had a couple fast motion segments that were really fun to watch. And its good for you to have a goal thats productive, but I think I could watch you try new things together just for your delight in discovering the process as well as the product. I was going from one video to the next so quickly that I forgot the "thumbs up". I'll start with it next time. Thanks for the fun time!
Omg! Thank you both for the contageous laughter! For the occasional Wheatlets that escaped the threshing consider repurposing your home grown wheat stalk straw as a mulch...especially in an area you may replant wheat and voila...you cultivated your own home grown wheat seeds that will sprout! The mariachi music with the drumming was great
Wow..that looks scrumptious!! I'm super impressed. All homegrown ingredients. The wheat, too!! Crazy... Now I want to make my own. Lol. Buon appetito paisonos!
That is so awesome! I have been thinking about this since the shortages have started. I dont have enough area yet but its gonna happen. Great job. Every video gets better!
Oh my goodness, I love-love your channels. The information you provide is so helpful. Epic is my go-to channel for tips and information, and now entertainment. You and your crew are awesome and truly enjoy what you do. Thank you!
You guys may have to go on the road! I saw a few mistakes but the end result was looking good. You guys are very dedicated because you harvested, separated the grains and baked the bread for a great looking and seeming tasty treat. I enjoyed every minute of this episode. Thanks for the laughs.
Boys, Momna B is going to tell you.. Scissors. I have 5 90' silos full of wheat. I also hand harvest for my personal use. So, I may know a thing or 2. A basket, and scissors. Cut 4 inches of the stalk only. Then, fill the sack 1/2 way up, and beat the bag on a hard surface, like a cement driveway, or against a very large landscaping rock. Then sift it. Then, put it on paper, or cardboard, and let it sit in the hot sun for am entire day. 2 days is better, but, bring it in at night. Then mill it. Next time, I expect you to do your own yeast capture, making your own starter. I expect you both to become and teach full self sufficiency, as the gov tried to make people dependent by using hunger. Get on it. The "pocaccia" looks amazing. 😁👍🏻
The last focaccia I made I actually used raw garlic; left each clove in its skin and cut the end off. Placed them cut-end-down pressed into each dimple in the dough, then when the bread came out of the oven, I could pinch each skin and slip it off. They were perfectly cooked through 👍
Looks good, i will have to plant some wheat this year. I also am doing a one month challenge eating what i grew/traded and i can't wait for it to be over to have some bread again, will definitely be adding focaccia to my list of things to eat when the challenge ends.
As a gardener and also sourdough bread baker, I would LOVE to grow my own wheat! Not sure how well it would do in our humid climate though! I envy you!!!
Thanks for the recipe on your blog. It makes it a lot easier to follow it in that format. I am going to try making this… I love when the two of you get together, you remind me so much of my younger brothers. I love it! Edit: oh and I have harvested wheat with both a sickle and scythe, formed it into sheaves to let it dry, threshed, winnowed and ground the wheat (by hand and machine), sifted the whole wheat to separate it into white flour and bran, and have made ship’s biscuits and baked bread. But then I am a docent at a state historic park. So good job, gentlemen, and thanks for showing folks the processes of going from planting the seeds to harvesting the crop to making flour to baking with it and eating it👍
Loved every minute! I made a focaccia a few months ago, it was surprisingly easy. Yours looks great! I can’t imagine how much better it must be with fresh wheat. Keep rocking the Epic Garden!
*Awkward fist bump* ...OMG you guys are hilarious!! Can't wait to make the Po-caccia bread. Love your videos, I learn so much as I expand my garden, experiment and try to fix the previous years' mistakes - thank you!
You guys r so fun to watch. Where in WE are you? I moved from Temecula to Sequim WA when I retired. Oh Kevin, your homestead is excellent. Especially love the water recycling. Keep on cookin you guys. You're hilarious!!
Yuk, yuk yuk! (That's chuckling) I can see the recipe already: 1. Dig a hole for a pond, and spread the soil in a large rectangular space..... I used to make a homemade potato pizza with similar ingredients, and Yukon Gold potatoes were a must. Never had leftovers. You guys did great!
Is it just me, or was the part with 4 hands on dough a throwback to the Ghost pottery scene? Y’all are hilarious! Never thought two guys one bread would be this interesting; y’all are making miracles here. But in all seriousness, mad props to your editor/color grader for using blockbuster LUTs for epic hilarity; they look great (especially for the sickle boys intro). 👏👏👏
Now I need to plot me out a little plot of wheat to plant in my yard so I can make this recipe! Looks yummy! Thanks for sharing the farm to table to gut process and showing what great friends can do!
Oh that pond flowing mini waterfall looks and sounds so tranquil in the background of your picnic table. Inspiring! Perfect timing for you to recommend growing wheat with recent news predictions of an international wheat shortage. Thank you 💖 again. For those who think they can not grow wheat...it is so easy and becomes an accidental free companion plant via a low cost bale of wheat straw used as a mulch
I grew wheat but didn't know how to get the kernels out so I gave it all to my chickens. I'll have to try beating it in a burlap bag next time; what a great idea. Thanks for the video.
I feel like you fellas can grow some barley, malt it, and brew some epic beer. Also feel like for threshing you could hang up the bag and beat it like a pinata.
Thanks for this video! It was good to see winnowing in process. I got rice seeds. I can assume the processing is the same. U should try growing rice so I can watch first lol
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Came to the channel for the (epic) homesteading content, stayed for the hilarious friendship between Jacques and Kevin. Thank you to all the team for the INCREDIBLE videos and constant inspiration 🙏
It's the epic dad jokes that keep me around.
@@TheHashnstuff Ooooh, yes! And the fantastic editing too!
🥰 love you Genevieve
Exactly this 😂
I love the comedic timing of ‘follow for more gardening tips’ as Kevin is hulk smashing a bag of grain onto the table 🤣
Lololol
Lol
This is the only gardening channel where I’m not just watching because it’s gardening but because it’s also funny like you guys just seem chill and I feel like I’m hanging out with friends
Saying this in the sweetest way…you guys are the cutest dorks. Really enjoy watching and learning from your channel.
This. ^
2PRETTY FUNNY THINGS don't u mean adorkable 😉
You and Jac are hilarious! I seriously love watching these. No matter if it’s a win or a loss you guys have so much fun and let us in on all your jokes. Also, Jac helping Kevin make the food is too funny.
I recently discovered this channel and I'm glad I did. It is very educational, but I have to say, you guys are hysterically funny in this video. Thank you so much for that! I need the laughs right now.
Means a lot!
These videos keep getting more and more fun. Kevin is an excellent entertainer as well as being a top tier garden guru.
Ngl… never thought I’d want to grow wheat. It always seemed like more trouble than it’s worth but you guys made it look so fun. And I love baking bread! I need a good reason to buy a scythe anyway lol
Just made a homemade stir fry from home grown ingredients. Onions, garlic, bok choy, kale, and Swiss chard. It was pretty good.
I really enjoy you and Jacque’s openings!
:)
Omg thank you so much for the garden humor. You guys are great - love to watch someone beat their wheat 😂. Unfortunately, it’s another tragic day in the world, and your video is a ray of light. My motto in life is just talk about plants and animals - vote with your money, which I choose to spend on your awesome seed cell trays. They make me very happy 😊
I never thought harvesting and bread making can this be so much fun...and funny! I laughed even to all the dad jokes.
Thanks so much gentlemen for this refreshing content it's much appreciated and needed. Also I wish that I had " smellavision" and "tasteavision".😊
This must be a yearly series this is gold 😂
You two gentleman are ridiculously funny! It’s lovely to see how much you are enjoying your work. Thank you for the wonderful recipe! God bless.
My grandparents' village used to grow fields of wheat and when I at around 3-5 id remember going to those fields we owned and sit on my grandpa's wooden cargo and watch my family.Glad I remember some of that due to the fact I was very young. Whenever I see stuff from your homegrown I just remember my grandparents hahaha in some way
The fact that Jacques laughed at “tips” is just amazing
Amazing! It looks so good!
One of the best pieces of advice I’ve heard for a garden is it pick a dish or meal and grow the ingredients for that. It’s very satisfying to be able to make a meal and know you’ve grown nearly all of it.
Hello! I am Camille Doyle here in South Carolina, growing things is something my family has always found joy and need in, I always try to grow something everywhere I am because of what my mother would say as I grow up: Always grow where you are planted. It means to always be changing and improving, if it be to yourself or your surroundings, never lie stagnant and without appreciation for what is beautiful and simple. Watching Epic Gardening is always informative and what seems impossible to do, becomes possible because Kevin grew wheat, so I will grow wheat. A wonderful channel and business.
Does the cameraperson have a special ability to laugh out loud in silence? 😂 The funniest episode ever!
He's good at it
Please keep inspiring us to grow food, and to eat what we grow.
Epic Sourdough Po-Caccia: www.epicgardening.com/pocaccia-bread-recipe/
Ingredients
100g active sourdough starter (starter that has doubled after feeding)
10 g (roughly 3 tsp) kosher salt
440 g water, should be at least room temp. If using fresh flour start with 400 g water
500g flour, can be mix of bread, all purpose, whole wheat, and or fresh milled
Flaky sea salt or kosher salt
4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 medium sized potato
2 garlic heads of garlic, Roasted in the oven until soft
2 medium leeks
Herbs for seasoning (Thyme, Rosemary, Sage or whatever you have!)
Directions
1. Place the starter, salt, and water in a large bowl and stir until it is mostly dissolved then add flour and mix it in completely. NOTE: When using fresh flour, you will need less water as it will soak up the water more effectively
2. After allowing the dough to sit for at least 30 minutes try to fold it by pulling up the sides and tucking it into the center of the dough. This gives the gluten some stretch allowing it to hold together better. The dough will be shaggy and sticky, so don’t try to over add extra flour.
3. Drizzle with olive oil and rub it all over the dough, you don’t want to go crazy with oil here as we will be adding more later. Cover the dough with a towel and place somewhere warm (ideally 70ºF/21ºC) for about 4-8 hours, if it’s cold it will take longer to double and if its warmer it will double faster. It doesn’t have to be exact but just ensure that it roughly doubles, all this depends on a lot of factors, so it is impossible to be exact.
4. Once the dough has doubled you can prep the baking pan by pouring 2 tbsp. of oil into the pan and spreading it around. If you are using a glass dish it is best to use butter by rubbing it along the walls first as it will hold to the glass better and prevent sticking, once buttered add your oil in.
5. Add about a tablespoon of olive oil to focaccia dough, if you have flavored oil use this to give it a flavor boost. Deflate the dough and then scoop it out and place it onto your baking dish. Fold the dough a few times until it forms a rough rectangle shape placed in the center. You want to make sure that the seam from your folds is facedown in the pan so the dough spreads nicely.
6. Make sure your dough is oiled up and then allow it to rise for another 4-6 hours. You want the dough to fill out the rough shape of the baking dish. For this step I like using a seedling heat mat to help speed things up which can get it to rise in 2-4 hours instead.
7. At this point if you haven’t roasted garlic, you should roast it while the dough finishes rising. You want the garlic fully roasted and squishy.
8. When the dough is almost done rising, about 30 minutes before, turn your oven up to 425 ºF to preheat it.
9. During this time prep your topping, which can be pretty much anything. In this case we are making Po-caccia so get a medium sized Yukon gold and shave it into thin slices. Take your leeks and slice them up into small rounds. Combine your potatoes, leeks, and herbs in a bowl and smush out all the roasted garlic into the bowl. Mix up all the ingredients making sure the garlic is spread across all the slices of potatoes, this is a good time to add seasoning like salt and pepper.
10. Get some oil on your hands and then start dimpling and stretching the dough out so it fills the pan. You will feel the dough squish and deflate as you do this. Drizzle a little more olive oil and then evenly spread your potato mixture out across the top of the dough, finish with a hearty sprinkle of salt.
11. Place the pan in the oven and bake for 25-30 minutes, you will need to check to make sure it is fully cooked before you take it out. The edges should be browned and appear crispy. The potatoes should be fully cooked, better to let it cook 5 minutes extra than to undercook it. Remove from the oven and let it rest for at least 10 minutes, this will make removing it from the pan easier. Slice up and enjoy!
The Epic Cookbook comes out when??
I won't be growing my own grains (pity!), but I am going to be growing the other ingredients, so I'm going to make this in a few months. I also have to hunt in the wild for sourdough starter, but nothing will stop me! It looks fantastic!
I love that you guys added the written recipe. I feel like a lot of people just make you shuffle through the video over and over again.
I can see how that might help the views, but its so annoying to have to find each ingredient or pause and rewind, or anything like that.
Its much appreciated to have the typed form.
@@garden_geek
Mmmm nom nom....thank you thank you!
I want to try this!! Hope you two never stop making videos like this, love it!
This was so much fun to watch!! You guys did a great job, from growing to harvesting to milling to baking. 10 out of 10
You guys are funny together!!
Congrats on a well done wheat crop!
I remember last year’s harvest… this year is Epic! I laughed out loud a few times watching you both working on this. Loved it.
Love the chemistry and the editing. Educational and entertaining as always!
We just love your hair cuts too with your amazing garden skills!! Thank you for all you do to help us to be better gardening
That looked really good! Love the farm to table episodes. Hope you do lots more. 🙏
You guys crack me up! And that "poccacia" sounds amazing!
Your videos just keep getting better and better!!! I laughed so much, thank you, for having such a blast and sharing it with us! Love that you created this recipe, and the great recipe name, YAY!!!
You two are better than stand-up. You not only bring great garden content, you're deluciously hilarious! And your own delighted surprise when your experiment succeeds is worth the price of admission, that being the 17+ minutes it takes to watch it, but that didnt even seem long bcz you had a couple fast motion segments that were really fun to watch. And its good for you to have a goal thats productive, but I think I could watch you try new things together just for your delight in discovering the process as well as the product.
I was going from one video to the next so quickly that I forgot the "thumbs up". I'll start with it next time. Thanks for the fun time!
Omg! Thank you both for the contageous laughter!
For the occasional Wheatlets that escaped the threshing consider repurposing your home grown wheat stalk straw as a mulch...especially in an area you may replant wheat and voila...you cultivated your own home grown wheat seeds that will sprout!
The mariachi music with the drumming was great
Wow..that looks scrumptious!! I'm super impressed. All homegrown ingredients. The wheat, too!! Crazy... Now I want to make my own. Lol. Buon appetito paisonos!
That is so awesome! I have been thinking about this since the shortages have started. I dont have enough area yet but its gonna happen. Great job. Every video gets better!
Awesome guys! I love your happiness and love for gardening…it comes through on videos like this! Cheers!
Oh my gosh I’m so proud of you guys. Seed to plate. It looks wonderful! Good job!
Oh my goodness, I love-love your channels. The information you provide is so helpful. Epic is my go-to channel for tips and information, and now entertainment. You and your crew are awesome and truly enjoy what you do. Thank you!
You two crack me up! Love this from *scratch* scratch. But I make a no kneed focaccia. Would love to try your toppings and make my own pocaccia!
You guys may have to go on the road! I saw a few mistakes but the end result was looking good. You guys are very dedicated because you harvested, separated the grains and baked the bread for a great looking and seeming tasty treat. I enjoyed every minute of this episode. Thanks for the laughs.
Boys, Momna B is going to tell you.. Scissors. I have 5 90' silos full of wheat. I also hand harvest for my personal use. So, I may know a thing or 2. A basket, and scissors. Cut 4 inches of the stalk only. Then, fill the sack 1/2 way up, and beat the bag on a hard surface, like a cement driveway, or against a very large landscaping rock. Then sift it. Then, put it on paper, or cardboard, and let it sit in the hot sun for am entire day. 2 days is better, but, bring it in at night. Then mill it. Next time, I expect you to do your own yeast capture, making your own starter. I expect you both to become and teach full self sufficiency, as the gov tried to make people dependent by using hunger. Get on it. The "pocaccia" looks amazing. 😁👍🏻
Momma B. I WILL make you proud - Kevin
@@epichomesteading You already do. You 2 are such fine young men, and set a fabulous example that I hope others will follow.
The last focaccia I made I actually used raw garlic; left each clove in its skin and cut the end off. Placed them cut-end-down pressed into each dimple in the dough, then when the bread came out of the oven, I could pinch each skin and slip it off. They were perfectly cooked through 👍
Looks good, i will have to plant some wheat this year. I also am doing a one month challenge eating what i grew/traded and i can't wait for it to be over to have some bread again, will definitely be adding focaccia to my list of things to eat when the challenge ends.
That looks - and I'm sure - tastes Ahh-mazing! How fun. Love it when you and Jacques scheme together!
Living for the bromance content! Always puts a smile on my face. Nothing better then two guys who aren’t afraid to be goofy 😜
As a gardener and also sourdough bread baker, I would LOVE to grow my own wheat! Not sure how well it would do in our humid climate though! I envy you!!!
Thanks for the recipe on your blog. It makes it a lot easier to follow it in that format. I am going to try making this… I love when the two of you get together, you remind me so much of my younger brothers. I love it!
Edit: oh and I have harvested wheat with both a sickle and scythe, formed it into sheaves to let it dry, threshed, winnowed and ground the wheat (by hand and machine), sifted the whole wheat to separate it into white flour and bran, and have made ship’s biscuits and baked bread. But then I am a docent at a state historic park. So good job, gentlemen, and thanks for showing folks the processes of going from planting the seeds to harvesting the crop to making flour to baking with it and eating it👍
Amazing!! So much fun to watch you guys. I love seeing it from garden to bread!!
So cool to watch, I have been planning on growing wheat. LOVED. Appreciated. Thank you🙏
Loved every minute! I made a focaccia a few months ago, it was surprisingly easy. Yours looks great! I can’t imagine how much better it must be with fresh wheat. Keep rocking the Epic Garden!
*Awkward fist bump* ...OMG you guys are hilarious!! Can't wait to make the Po-caccia bread. Love your videos, I learn so much as I expand my garden, experiment and try to fix the previous years' mistakes - thank you!
You guys r so fun to watch. Where in WE are you? I moved from Temecula to Sequim WA when I retired. Oh Kevin, your homestead is excellent. Especially love the water recycling. Keep on cookin you guys. You're hilarious!!
Yuk, yuk yuk! (That's chuckling) I can see the recipe already: 1. Dig a hole for a pond, and spread the soil in a large rectangular space..... I used to make a homemade potato pizza with similar ingredients, and Yukon Gold potatoes were a must. Never had leftovers. You guys did great!
Is it just me, or was the part with 4 hands on dough a throwback to the Ghost pottery scene? Y’all are hilarious! Never thought two guys one bread would be this interesting; y’all are making miracles here. But in all seriousness, mad props to your editor/color grader for using blockbuster LUTs for epic hilarity; they look great (especially for the sickle boys intro). 👏👏👏
Thank you!!
Yay, glad you guys saw such an improvement! Spacing really helps, and I'm sure irrigation in CA climate too.
I love the content for this channel. They are having so much fun!!!
Guys that is the best video yet! You two are great video partners! Lots of fun to watch. I find myself smiling the whole time. Thanks for the joy
Glad you enjoyed it!
Every time y’all pop up out of the garden 😂 love it
You two are so fun and informative to watch! Looks like a great recipe!
This channel is so wholesome and hilarious! How Kevin and Jacque joke around together made this video.
Now I need to plot me out a little plot of wheat to plant in my yard so I can make this recipe! Looks yummy! Thanks for sharing the farm to table to gut process and showing what great friends can do!
learning so many new words... pocacia, yukie g. I'll be a real gardener in no time 😂 looks delicious!
Great video! Love the banter between the two of you!
Oh that pond flowing mini waterfall looks and sounds so tranquil in the background of your picnic table. Inspiring! Perfect timing for you to recommend growing wheat with recent news predictions of an international wheat shortage. Thank you 💖 again.
For those who think they can not grow wheat...it is so easy and becomes an accidental free companion plant via a low cost bale of wheat straw used as a mulch
Ooo, Ove oven gloves. I have a pair, those are fantastic oven mitts.
Educational, 🤓 and funny 🤣. The dynamic duo growing wheat.
I grew wheat but didn't know how to get the kernels out so I gave it all to my chickens. I'll have to try beating it in a burlap bag next time; what a great idea. Thanks for the video.
Yaaaaaaaaaay bread
That’s amazing guys! Looks so delicious 😍
I will never look at squeezed out garlic the same ever again!! LOL!!
yum for chooks of the left over shafts an seed heads
This looks sooo yummy! Well done guys! 🙌🏻
I feel like you fellas can grow some barley, malt it, and brew some epic beer.
Also feel like for threshing you could hang up the bag and beat it like a pinata.
Your patch last year inspired me to go for it this year.
LOVE watching the two of you go back and forth ❤️
Looks like a great recipe. I love how much fun you two are having throughout the whole video. I laughed the whole time.
awesome to see wheat grown in SD! I’m rooting for a beach bonfire and fire threshing party for the next wheat harvest…
looks amazing you guys
Love these videos from both of you! Such great energy!
Soooo, cool! I just purchased 5lbs of wheat flour (Author)....I think I want to grow my own!
Hell yeah ! This made my night !
Fun episode 👏
THAT LOOKS SO SO GOOD!!
Mouth watering! Thank you sickle boyz!
Good job boys! My mouth is watering.
Sounds so good now I have to go make breakfast because you guys made me hungry
Wow, I got some serious secondhand satisfaction out of this!
Looks so tasty!
You both are awesome!
I love watching you guys I get so inspired. ❤️
So cool!
Thanks for this video! It was good to see winnowing in process.
I got rice seeds. I can assume the processing is the same. U should try growing rice so I can watch first lol
very proud of you guys. no one else is doing this
Loving this channel
you are both hilarious!! love watching and laughing with you
You are both so very funny 🤣🤣🤣🤣 and have inspired me to try and grow some summer wheat here in beautiful, tropical Antigua.
Hello from the humble state of iowa
We literally have the same shirt ! So good
Oh my gosh. I haven’t laughed so much in a while. So enjoyable guys. Don’t stop! 🤣
That was so much fun!