June 19, 2025 • 42 mins
In episode 10, Rawleigh and Rae talk about their garden aspirations and past garden set ups. What worked, what didn't, and where they go from here to hone their homesteading skills for the future.
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Episode Transcript
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(00:16):
It is 7 O 6:00 PM on May 18th, 2025 here in Central Appalachia.
I am Raleigh. And I'm Ray.
And we are the meandering millennials.
We are two mid 30s millennials here to talk about our lives.
Traveling, homesteading skills, dogs, cats, chickens, cooking,
creating, and any other topics might spike our interests.
You are tuning in today for episode 10 where we talk about
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our gardening aspirations for this summer.
But before we dig all up into that, what are you drinking this
evening, Raleigh? I am cleaning out the fridge.
There's been a delicious beer. I just, I have one beer and it's
not really occasion for one beer.
OK, so I have a special edition from Omagang in Cooperstown, NY.
(01:02):
Omagang brewery. It is called Nomagang.
It's a very cool name. It is a very cool name.
They make very good beer, but this is a special edition.
There is an actual Belgian brewery called Le Chouf that
makes like obviously famous traditional Belgian style beer,
and this is a special edition. No, their cans, all their cans
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in this series are cool because Le Chouf's logo is like the
little gnome, which I'll have totake pictures and we'll put it
in Syrian. So they have, there was a, a
Christmas edition when I have the can in my office, I'll take
a picture of that one too. But Lechouf's logo is a little
gnome. And so they have these cool
little cartoon gnomes all over the cans.
Yeah, super cute. And so this is a Belgian style
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blonde, a traditional like a heavy blonde with Lechouf's
yeast. So the yeast from the beer that
they brew, they use that to makethis and it's very good.
And so I wanted to clean the fridge out and have something
cool to talk about. Cool.
So very. Cute can.
Yes, what are you drinking this evening?
I am drinking a can of severed lime liquid death and I started
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to mention this prior to recording.
And so on. The Liquid Death logo, the way
the A is, is like a. Unusual.
I think it's like the medieval way to to make a little.
Hook on top of. It it's like an upside down G
almost. You're not wrong.
I would have never put that together though, but I was
starting to tell you that when Iwas in kindergarten, I read
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something somewhere that had theA like shaped like that.
And I was like, didn't know we had another option.
So I'm gonna that's me and this is me now I'm making my A's cool
style and went to school, went to kindergarten and was filling
out like a spelling sheet or some shit and wrote my A's like
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that. Got in trouble?
She's a witch. Yeah, probably.
She's been a good time, that. Devil writing.
Yeah, had to erase them all and write on the quote.
Right. No, I'm not kidding.
You. Oh my.
Goodness, she was the aide in a class, so she did not take
kindly to my witch words. That's hilarious all.
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Right. So like I said, we're talking
about our garden aspirations this episode.
It is still a little too cold where we're at to really plant
anything that you're not going to move in and out of your shed
at night. No, last frost around here is
like early June. Yeah, 'cause we're higher
elevation. Yeah, so we actually spent a
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couple hours on Saturday going to a couple greenhouses in the
area with Raleigh's mom for her Mother's Day plant flower
shopping. And she picks some things 'cause
she's a little bit more dedicated to moving things in
and out of the house, in and outof her vehicle to make sure that
like, they stay at a good temp. And I do not possess that level
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of dedication for plants. So we will be waiting.
And I think we're going to do container gardening too, instead
of like a full in the ground. Yeah, also, I mean the local
greenhouse that we like doesn't open till.
Memorial Day, so next weekend. It's like her personal, but she
kind of has all the different stuff that nobody has around.
Yeah, so we kind of have an ideaof other places there might be
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things, but we'll we'll start with the one that's right down
the road from us whenever we areready to do that.
And so to kick us off, I thoughtmaybe you could tell everyone a
little bit about the past gardenprojects you had when we lived
in Pennsylvania, 'cause you've had two fairly large beds,
'cause you're definitely taking the lead on all of that.
I I really didn't participate. That mom always had at our house
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in down outside of Baltimore, wealways had there was a patch
like the driveway. There was a patch basically the
the width of the house from the back of the driveway to where
the backyard was. And a lot of people would put
like a garage or something thereon that patch.
And we just never had one. And so mom put a big garden in
and so we always had she and she's been canning Peppers since
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I can remember because my dad always liked hot stuffed and
flavor and that stuff that you can't that's it's easy to keep
to make like non perishable. And it's something you don't
find that's out all the time. But we use it for a lot of stuff
that adds a lot of flavour. And also, I mean, just the idea
of gardening always kind of appeal to me.
Like you're kind of like making your own like oxygen, like
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you're helping clean like the local air and stuff around you.
And also just the idea that you can grow your own feel like you
can take seeds or you can go down to your local greenhouse
and get, you know, a four pack of plants for like, I think it
was like $3.25 is what we paid on set or, or even still up to 5
bucks. You figure if it's a dollar and
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a quarter per plant, that plant can produce, you know, pounds of
tomatoes or whatever, you know, vegetable it is that you're
growing. And so we have the ability with
relative minimal care. I mean, once you set up an
actual garden, but even in like urban areas, people could plant
window gardens and stuff like that.
And there's stuff you can even grow, like a lot of herbs are
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resilient enough that you can grow them, you know, like right
on your kitchen counter if you have light coming in through the
window. And so I've always just the idea
of growing stuff is kind of coolto me.
The concept that you can take something, like I said, a seed
or, you know, a $1.00 little green twig that's popping up out
of the ground And you can turn that into, you know, something
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edible and something useful and something that you makes
everything a better environment.Plus it's just interesting to
see, you know, the different flowers and blooms and tomatoes.
And there's something cool aboutbeing able to go, you know, grab
fresh stuff out of your garden. Like, I remember we used to grow
jalapenos and we do like homemade jalapeno poppers that
we would just pick fresh jalapenos right off the stalk
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and then split them open. And, you know, there's just
something very connecting about it.
I think something very deeply human about, you know, growing
stuff with your own hands. And yeah, no, exactly.
And then, you know, they always joke about it tastes better.
Like I know so many people wouldsay you'll never get store
bought pasta sauce that tastes as good as like even the worst
homemade like just because there's something about like
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fresh tomatoes that makes all the difference.
Absolutely. So I I think in Masontown the
first year, did you start from seedlings or did you start
seeds? No, we got plants the first
year. OK.
We got stuff 'cause I made a biga big bed.
It was a big, big l-shaped bed. It was a good bit of space.
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And we went and got stuff at thelocal greenhouses and stuff from
I think even stuff from up here.The one greenhouse that my mom
always goes to. I think I got stuff, I'm pretty
sure I got for sure the tomatoesand stuff from there because I
remember keeping them out on. We had that little like the back
like porch, like sunroom kind ofthat little weird room that was
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yeah, they just put like windowsand some some 2 by fours and
stuff up. And so I remember keeping stuff
out there and then I think it was the second year is when I
grew everything from seeds. So I started it like germinated
everything and propagated the seeds and have the little grow
kits and I've had really good luck.
I know mom never really had goodluck so she kind of stopped
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trying with trying to grow from.Seed.
Yeah. And also it's we're in a place
where there's a half a dozen greenhouses from here, so
there's really nothing you can'tget that you're looking for.
I mean, there's some special stuff that we like, like I know
the greenhouse that we go to is like the only one I can find
chocolate mint at which smells like, you know, if you rub your
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fingers on it, the, the pepper and oil that's in it smells just
like a York peppermint Patty. And it just, I always love
chocolate mint because I remember it actually took over
because we had the L-shaped garden.
And then we had, I had gotten like plastic, like the food
grade 55 gallon barrels. And I cut it in thirds and
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planted those, like in two rows of three right next to each
other and filled them with dirt.And that was where I put, I
think I had the, like the grape,the small, yeah, the smaller
tomatoes, the cinnamon basil, and then the chocolate mint.
And then by the time we left, the chocolate mint had taken
over all six and the yard, like the grass surrounding it,
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because mint spreads like wildfire, which I, I don't mind
at all because I love the smell.If you go out and you catch like
just that waft of, of peppermint, I really like that.
So I don't mind. We just let it.
That's like out here from what you planted last year out in
front of the house, there's probably a 10 foot section that
the mint has just taken over. And that's oregano like it, you
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know, at the lake house, the oregano has taken over.
It's everywhere, just growing wild basically.
Now. Yeah, and but.
What else did we grow in Mason Town?
Peppers, I remember we had, the giant Marconis were really good.
We used to do stuffed Peppers with those and we gave a bunch
of those to mom because we were at the point that year, I think
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the year I did from seed, we hadso much like we couldn't pick it
fast enough. We'd have tomatoes rotten on the
vine because everything went crazy.
And we were in a much more temperate climate there too, a
lot more humid, about 10° warmer.
Than yeah, we were in the Highlands, so it wasn't the
mountains weren't quite as there.
We were a little bit lower, we were off the Ridge.
And so it was, it was a little bit warmer and a little bit
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drier. And think which like Peppers and
tomatoes really prefer that they're more of, you know, like
Peppers typically come from hot dry climates.
So they really like a nice dry, but yeah, we had tomatoes,
Peppers and hot Peppers. I remember we did Scotch
bonnets. I did those from seed and gave
those all pretty much today because they're super hot.
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Yeah, we don't. They're hotter than habaneras.
They're they're up there. So I remember giving all those
to mom and I think my brother made some sauce out of them and
he really loved them. And we did.
Some squash and zucchini too. Yeah, we had some zucchini
that's I was trying to remember.It was a nice.
Mold though, I feel like those got moldy.
Yeah, it was too. It was too wet.
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Yeah, in there. And, and they're tough to, to
keep because once they waste so much, they just sit on the
ground and if the ground stays wet, they'll just kind of rot.
And I think we also had blossom and rot too, where like the big,
because squash has those big yellow flowers on the top of the
blossom and then the fruit comesin behind that.
And so like it'll just rot afterthe blossom goes and then you
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don't get, you end up not getting half the blooms that you
get in the 1st place. I remember we had good luck for
a while. I mean, we, the ones we got
were, were healthy. Yeah, yeah.
But eventually it just. Yeah, 'cause I think we had a
lighter, a lighter colored zucchini, a real dark, like
almost black zucchini, and then the one that was like marbled,
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that was really cool. It was some Italian what I
remember exactly which one whichI have seeds for all 'cause I
saved seeds from everything. When we went and canned stuff, I
just went ahead and saved all ofthem and put them in like, you
know, envelopes and labeled themand it was all, I'll save them
and try them later. Which we we plan to do probably
next year. We're not really have the
capacity to do seedlings, start stuff from seed this year it's.
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Just too late now because you'vegot to do that, you know, like 6
weeks or so. Yeah.
But we didn't have the capacity to like start that this year.
Yeah, no for. Sure.
So I think this year we're just going to buy plants and do some
container gardening. Just on our back deck.
I kind of have a list of things that I want to grow.
It's pretty small, but I figure we'll start small and then I
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have a plan for next year to addsome different things.
So I'm going to talk a little bit about kind of what we're
planning. Don't we do some tomatoes?
That's something that I really like.
You don't like as much? I like sauces and stuff that you
can make with tomatoes. But yeah, I'm not one tomatoes,
I'm not one to just pop tomatoes, but I know you could
'cause you used to love going out.
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We had those. I think they were the the Super
sweet, the little tiny like salad tomatoes.
And you used to just, you'd go pop them right off the vine and
eat them. What was that one was like
tigers something. Those were really good.
They were like a real bright orange cherry tomato size.
Oh yeah, I can't remember the name of those.
But they were they were delicious.
And we'll do some big ones to you because I really like to
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slice tomatoes up and put them on a sandwich, put them on eggs.
So I think we'll do a couple different sizes of tomatoes and.
Then I always like the the ox hearts.
I always used to get the orange ox hearts, which are like big,
like the size of, you know, bigger than my fist, like these
massive fruits that are good forslice and then like heavily help
fill out a sauce because usuallydo that.
We'll do aroma, you know, real pasta sauce specific in Italian,
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kind of the pear shaped, but they're very dense, very meaty.
So we usually do those two. And I'd like to do some Marconi
Peppers if we can find them, butthe two places we went on
Saturday didn't have any, so. No, but somebody around here, I
know the local greenhouse usually has corn O de toros,
which is like a bull's horn, which is similar, like a larger,
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larger, you know? Yeah, like a 6 to 8 inch larger.
Yes. Like a sweet, like a Italian
sweet pepper. So would they.
She should have those. We shouldn't have an issue.
But like I said, we'll go there.And there's still the other ones
South of town that we can go to if we can't find what we need.
Perfect. And I like to do some jalapenos
if we can because we dice those up and put them in various
recipes and fan favorite over atyour parents houses to do the
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bacon wrapped jalapeno poppers and the smoker.
So more jalapenos around, more opportunities.
We're going to have to do because Mom, Mom told me I need
to remind my brother about crabs.
Yeah. When he goes down to close on
his house, he's supposed to be bringing the crabs back.
So if we could just do it, yeah,which they won't be ready by
then, but we'll have to figure out, do just a crab feast in
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like a massive, just a huge batch.
Yep, very cool. Bacon.
Wrapped and that's really it as far as vegetables go, but we
wanted to do some basil, cilantro, lavender, Rosemary,
and then some marigolds. I've red.
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The marigolds are really good for pests and just kind of
keeping some bugs away from youractual plants.
And also they're good for chickens.
The chickens really enjoy eatingthem and it can really enhance
the color of the yolk for the eggs.
Yeah, I believe they're a reallygood companion plant for for
tomatoes. Cool.
Yeah. And I just like them.
I wish they came in different colors so.
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They have a couple different colors.
They're like really warmers. Yeah.
They're like they're always going to be.
No, no, there might be like a Canary yellow, but they
definitely don't do a a cool Timdoing oranges Reds.
And then I think for the following year, so summer 2026,
we want to add trying to grow green beans, which I don't think
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we've ever done. No, we've never done.
We've never done beans. Green beans.
I keep seeing a lot of cool videos about growing potatoes in
a container and then you can grow garlic in the same
container and the garlic will kind of be ready to be it pulled
before the potatoes are ready. So like they're good companion.
They they don't really compete in the same.
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Yeah, which that's something we did.
I didn't talk about what we weretalking about there, but like,
that's an old, you know, trick that we got from, you know,
indigenous America. Like there's plants use
different nutrients. And so when you look up
companion plants, when you plantstuff, there's plants that
benefit each other. So there's like a, you know, the
sum of the sum is greater than the equal of the parts.
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And so you end up putting companion plants in all the time
with stuff because like basil and tomatoes grow super well
together. And so you always want to plant
them kind of right in close proximity and they'll help each
other out. And so that's something to
always be conscious of. Absolutely.
Very cool. Which I yeah, I need to do more
research. Actually.
One thing I wanted to mention was I signed up for a like
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gardening kind of. Course, I think you mentioned it
on here before. Yeah, I think I did too.
I think I mentioned it as one ofmy like medias of the week.
So I need to dig back into that for Root Craft Herbalism on
Instagram. And she talks a lot about like
gardening and self sustainability and how to like
make the most of what you have. So definitely need to dig back
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into that piece. But I'd also like to do some
leaf lettuce. I eat a lot of salads.
The chickens also enjoy that. Carrots, zucchini and cucumbers
would be what I would add to that list for next year.
Is there any anything you would add that I haven't listed?
No. I don't think so.
We really want to focus on foodsthat we're actually going to eat
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and not just foods that are likecool to grow.
No, I mean, I've, I've never grown stuff just for the sake of
growing. You want to grow the stuff you
can't find. That's like potatoes are great
to grow if you have space, but they're one thing that it like
they're cheap and easy enough tofind places that a lot of
people, especially in if you're like an urban gardener or
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something like that. Usually that stuff you kind of
stay away from you want to do like Peppers, tomatoes, herbs.
I mean, back that's when I mentioned before when you were
talking about what you want. Lots of herbs are super easy to
grow And that stuff that you cannaturally throw into your food
that gets you get a lot of the natural nutrients and minerals
and stuff that are in there. And you can just go pull that
fresh off the plant, you know, throw it right in when you're
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cooking. And that's something that you're
not like, you know, you'll go buy a small pack of basil at the
grocery store and you're going to waste most of it.
Right, because if you're buying something for like 1 recipe,
then you're maybe not going to use the rest of the plant, which
luckily we have the chickens whoeat a lot of like leftovers and
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scraps. As far as fresh produce goes, we
don't feed them like leftover prepared food, but yeah, just
another added benefit to their diet and also reduces the amount
of food waste that we're producing in our house, yeah.
And also out here where we're at, where there's a lot of deer,
most deer do not like herbs. Oh, interesting.
And that's like mint also is a very good natural like Rd. most
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rodent. Spiders.
Yeah, I use that in spiders. Don't like mint and so that's
always a good like perimeter crop.
Like you put that around everything, but I guess deer
don't like a lot of the the herbs that are out there.
So it's nice to just, you know, you grow one or two that you're
not going to use a ton of, but they don't take up that much
space. They don't take up that much
resources. And so it's always nice to throw
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and add into, you know, what youhave in your garden.
Yeah, complement what you're already doing and protect it.
Yeah, you want to do a lot with,you know, natural pesticides and
which not even pesticides, but just deterrence, natural
deterrence that'll keep that stuff away is always good.
So you're not spraying, you know, chemicals and stuff all
over your plants because that's part of the whole idea of
backyard or container growing isyou want to kind of know more
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what you're putting in your body.
Absolutely. And just a brief sidebar on the
chickens. I know we mentioned in our
chicken shit, literally I think Part 2 episode, which would have
been episode #4 that we previously had one of our
chickens had bumble foot. And we noticed that Frye had
bumble foot because she was limping on one of her feet.
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And we were successfully treatedher for that and she's been fine
ever since. But.
I think it was Saturday morning,you know, Friday night, I'm not
sure. Late last week I was out with
the chickens and one of our favorites, Yukon, she's in
Americana. She lays really pretty blue
eggs. Was she hunkered down when I
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walked past her like a submissive squat and I was
scruffing on her. And when she went to walk away,
I noticed between two of her toes was a big pink Abscess.
And I knew that that meant she probably had bumble foot on that
leg. So we grabbed her and soaked her
in some Epsom salt and got her cleaned up and wrapped the foot
just to keep an eye on it. And then yesterday, no taste.
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Sunday, Saturday we again cleaned up her foot and soaked
her and was able to remove the kernel which is kind of gross.
Yeah, that literally looks like a corn kernel.
Yeah, it literally looks like the size of a corn kernel, and
that was like a hardened piece of infection that was causing
that Abscess. So we're not sure if something
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had entered like through the bottom of her foot and it was
just like the path of least resistance was the webbing
between the toes. But that's where it kind of
manifested. So we were able to get that
cleaned up and opened up, unfortunately, because as we
mentioned, there's no vets around us that work on chicken.
So we're kind of lift up to our own devices when it comes to
veterinary care. And luckily you're able to do
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that with me and hold her while I was able to get her cleaned up
and she's not limping, she's walking around great.
But with those infections, you really want to get them taken
care of sooner than later. They can get into their bones,
they can lead to further deterioration and inflammation
in their foot and become lame and ultimately could result in a
(21:52):
fatal infection or just their inability to take care of
themselves and they become a weak link in the flock.
So, so far, so good. We'll keep updated once we.
Yes, she's been walking around really well today.
That new kind of bandage that we've figured out is working
really well for her, so it's staying on there and she doesn't
seem to have any trouble walkingwith it.
So yeah, she looked good. She's very stoic bird and I feel
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bad for having to mess with her little sore foot but.
Yeah, she's probably the easiestto handle.
Like you said, if that was scallop, that'd have been that'd
have been a fight because I, shejumped out the first time you
went to do it. We had her outside the little
utility sink and you were like, oh, here, hold on to her.
And I was holding on to her and I just like had an itch on my
nose and took like even moved myone hand.
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So I was holding both wings and went to like scratch my nose.
And she immediately like smelledmy weakness and just flapped and
jumped right out of the thing like ah shit, shit.
Because she was in Epsom salt. So now like we have to re soak
her foot because she had run around on the dirt.
And so so yeah, if it was one ofthe other chickens that wasn't
as as docile as her because you handled her all the time.
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So she's used to it. But yeah, she's still not a huge
fan of all the poking and prodding.
But I'm happy that we're able totreat her and not, you know,
just have to watch her progress and get worse.
So and. We're also paying attention
because most people wouldn't have noticed until like she was
limping around and even then might not have noticed.
Right and sometimes by then, like I said it, the infection
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can enter the bone or or really 'cause a lot of damage to the
surrounding tendons and they canbecome lame from that.
So yeah, just a little update onLil Yukon and we'll keep you
guys updated as we continue thisprocess.
I think with Frye, it was a weekand a half, two weeks maybe,
that we had to kind of clean andbandage her foot.
So Yukons is a little bit more in depth, a little bit more
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progressed in terms of the amount of tissue damage that
we're noticing. So it might be a little bit
longer to get her sorted out, but every couple days we'll
bring her in and clean her up and check on it, make sure she's
healing correctly. Just a little sidebar, check an
update there and I know we mentioned in Chicken shit about
(24:03):
blue lace red wine dots being broody bitches and they have all
taken a swing at that this week.So if you want chicks, but I
think they would be great mothers.
No, I think they would if you were looking to, if you were
looking to sell birds and have like a decent hybrid, 'cause I
would say you could probably like Russ.
It's probably big enough that you could you could have that as
(24:24):
a meat bird if that's what you were looking to have.
Oh, I wouldn't do that. I mean, you wouldn't, but I'm
saying people that are looking for an all around a general
hybrid kind of an all around bird.
I don't. I don't think it would be bad.
I'll make sure to let them know that when I put them up tonight
that you're considering waking up.
I'm not saying us, but I'm saying if, if somebody wanted.
(24:46):
To have Packard chickens. I'm just teasing you, but we do
not have a rooster as we mentioned, so there's zero
chance that an egg is hatching. And so I have been having an
ongoing battle with them trying to convince them to get the fuck
out of the coop, get off the nest, Nothing's happening.
Tot is laying on no egg. She hasn't even put two and two
(25:09):
together to steal somebody else's eggs, so she's literally
brooding on nothing. No hammock that they have.
She's just sitting on there like.
They're no even in the coop she was literally laying on nothing.
At least the other two morons will steal somebody else's egg
and, like, have a better idea ofwhat process they're trying time
to get to. She's literally sitting on
nothing starving herself all day.
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So she has until tomorrow to repent from her wicked ways.
And then she's going to chicken jail for a couple days during
the day, which just involves putting them in a dog crate in
the run with their own food and water so that they get out of
that mindset of be lining it to the coop.
Yeah, but it's been really rainyand I've been hesitant to do
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that because I don't really wantto keep them if I'm at work and
like the run were to get a big puddle like I don't want them in
standing water or anything. So I've been hesitant to do that
till the weather is kind of broken and.
We have the cinder blocks. I think that's what we did last
time you had a couple of cinder blocks.
So she could. Fall through the crate that she
couldn't. She was up, elevated, so she
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couldn't wouldn't sit down in the muck.
Yep. So that was just a sidebar
chicken update. So yeah, we plan towards the end
of the month, maybe middle of June.
We'll probably have the actual containers.
I think we're going to do root pouches and just except put them
on the back porch small scale this year.
(26:39):
Yeah, we've got room on the backporch and I figure we can put
that. You know your mom and stepdad
gave you that. Oh yeah, the metal frame.
Yeah. So I figure we can put that
somewhere and. Yeah, where?
I guess it depends on how much we'll have to figure out what
we're going to put in a container, what we're going to
put in the metal frame and go from there.
Let's say probably put the tomatoes in the frame because
(27:00):
those have been the yard the tomatoes want.
Full. Sun full light because I figured
we'll put it somewhere down. That's what I meant.
We had to figure out what we're planning in it, to figure out
which end of the yard depending on if we needed more shade or
more sun. Yeah.
OK, We can do that. Because those would be best.
We'll do the tomatoes and we will basil and stuff in there.
We have a secondary issue, whichis how do we prevent Duncan from
(27:25):
just eating everything off of it?
I'm sure we're going to have to take the chicken wire hardware.
I think we have some chicken wire left, but we'll take it
something and put it up so he can't jump his happy ass in
there. Yeah, because he will literally
buffet. Every time he's out there, he
acts. Like he eat the tomato blossoms
before they become tomatoes. He just oh, yellow flower, he.
Eats dandelions like Peck me andjust walks around the yard.
(27:48):
No no no, we have no dandelions in our yard because he has eaten
all of them. But there must be some
difference between the dandelions in our yard versus
the ones on the walk we took earlier because he spit that
out. He did not love the taste of
that lake dandelion. Nothing tastes like home.
I guess so. Anything else you want to add?
(28:10):
Any other tips and tricks for anybody interested in getting
started with gardening? I don't really have any because
I've never really started a garden, so I'm kind of be
learning this as I go. Yeah, I mean just try it.
If you've got some space it I'm going to said it really doesn't
take that much when you got to if it gets really dry out, you
need to water it. But other than that, I mean, it
(28:32):
doesn't hurt to just try and grow stuff.
And even if you don't get much, you're not investing.
I think that's my big thing withgardening is you're not
investing that much money or time.
Like especially if you just wantto plant something in a pot and
sit it, like if you just want toput a single tomato plant on the
back porch, what does that hurt?It cost you almost nothing.
It doesn't take much of your time and you can actually get,
you know, a meal or two out of it.
(28:54):
Right. And maybe, you know, you start
like we are. We're starting pretty small
here. I've not had a garden in this
climate before. It's something we keep talking
about wanting to do, but I feel like each year we've just kind
of had. Well, the chickens were big.
Yeah, the chickens were in 2023.I broke my leg in 2022, so I
(29:14):
wasn't doing any of that. Yeah, because I think we were
actually planning on putting a garden down there for the
chickens. Yeah, we were.
That did not happen and so long time coming and that's just the
way life is sometimes. But be interesting.
We'll see what we can. No, because that's I was
thinking about that too, becauseI need to get some dirt anyway
to fill in, finish filling in the hole for running power to
(29:36):
the shed and I want to fill a couple of holes in the yard and
stuff. And so I'll get a, a full
truckload of dirt. I was thinking about just
putting something maybe about the same size of the metal thing
that's out there, just throwing it down there and putting some
dirt in it and sit and throw some stuff in there and see what
grows, OK. Sounds like a plan.
And yeah, so I think as we're starting this kind of slow roll
(29:56):
towards sustainability when it comes to food sources and you
know, since I was diagnosed withceliac, we've had to change a
lot of the way we eat. And that's not certainly a bad
thing that we've kind of steeredaway from really processed foods
and into more Whole Foods. We're eating a lot more beans
and different kind of vegetablesthan we used to.
So I think we're just kind of continuing that to what can we
(30:19):
grow for ourselves and how do wepreserve that and starting down
the path of canning food and making, you know, sustainable
choices to help us in the future.
Because obviously, you know, youand I have talked about trying
to find property somewhere and really creating like a mini
(30:40):
homestead in terms of self sustainability, growing our own
food, preserving our food like that is a long term goal.
So we're trying now while we areliving in a place where, you
know, is pretty, you know, Walmart's 10 minutes down the
road. But how do we start cultivating
those skills to begin the work towards having it for that long
(31:03):
term goal? Yeah, no.
And I've always my, my goal's always been, you know, self,
self, sustainability and subsistence.
I mean, human cultures for literally millennia have
survived by subsistence farming and being able to use your
environment. And I think we're, I think a lot
of people take for granted nowadays that you have, there's
(31:25):
so much variety and you can do so many crazy things, you know,
growing things that in places where they don't belong.
And you look at, you know, how alot of, you know, fruits and
vegetables and, you know, coffeeis another great example of
something that has just like humans have put in their
thumbprint on the evolution of these plants.
Like we have changed how these plants grow and how they've
(31:48):
evolved and what their optimum conditions are.
And it's just, it's always been very interesting to me that you
can find that kind of stuff. But I think it's, I think
subsistence farming is going to be a big thing here.
You know, people are getting more and more tired of, you
know, not knowing what's in yourfood and having all these big
companies control all that stuff.
And I think I think you're goingto start to see more of, I mean,
(32:10):
you've already seen it, but I think you're trying to start to
see more of a resurgence of people moving back to, you know,
trying to grow more of their ownstuff and be more of a community
and. Slow down.
Yes. Which I think you talked about
maybe in Episode 1 where we're like, why are we doing this?
And it was about that sense of like, as millennials, we feel
(32:32):
kind of robbed of what communitylooked like for previous
generations. And we're trying to figure out
how to how do you cultivate that?
I think, you know, as time progresses, each generation, you
know, obviously reinvent themselves in some way.
You know, you want to stand out from your parents generation
like you, you want to create that space.
(32:54):
But I think especially with us coming of age in, in the
Internet time frame, it just feels like everything's so
separated and everything's so individualistic.
So I think we're also looking for opportunities to create
community in with a food source,in with, you know, ways to
(33:14):
support a lifestyle that we're interested in, but with the
understanding that's not something that you can do all by
yourself. No.
And that's why I love going to, you know, again, we're lucky
enough that we have a local farmers market that's open
pretty much year round. And it's interesting to see all
the I mean, these are business like actively working farms that
grow, you know, produce in a volume that they come down and
(33:36):
sell stuff every week. And it's, you know, it's a good
like ours. You know, I know the one salad
mix that you and mom and everybody loves.
And there used to be the, you know, the Peach guy had a would
always have a line and was a whole big production.
And I think I think it's really important to to look at that and
see that we're still doing that.Whereas, you know, we're getting
to the point where, you know, Amazon's going to have drones
(33:58):
that drop off your grocery orderto your house and you're not
going to know anything. You're like, you're going to be
so far removed from the process of like how that food became
food. And that's like kind of scary to
me that we look away from, you know, where this stuff actually
come from, what goes into it. Scary from a point of view of
(34:20):
like, you don't know what that is, like what kind of pesticide
or like, you know, what, what other stuff is going in there.
But also scary from a point of view.
We're like, we're going to startto lose like those skills.
I mean, like, that's like, I always have to laugh, especially
in this day and age. You know, you want the movie
Idiocracy by Mike Judge. Like the 1st 15 minutes of that
should be a documentary at this point.
(34:41):
But you know, at the end, like literally.
And then again, I get that it's obviously a very fictional
comedy movie, but it's not, it'sbased in some reality.
And that I think, you know, on asocietal level, I think it's
important that people get back to having a connection to
everything that's in your community, not just your food,
(35:01):
but where everything comes from.Like we're, we're such a
consumer society and I think we really lose touch with where
things come from and what goes into it.
And who is, you know, who else are you helping by getting that
stuff? And I think that's why, like I
said, I love, I love the local farmers market, 'cause you're,
you're seeing your neighbors andwhen you're buying produce from
(35:21):
them, like that's a mutually beneficial situation.
Like I'm getting good quality clean food that's cheaper than
what I'm going to buy at Walmartand I'm helping support a
neighbor. Yeah, yeah.
The county we live in is big on agriculture.
There's a a big agricultural movement.
And I think even since we've been up here, there's more
smaller scale farms that are like a hobby farm or a
(35:44):
homesteading farm that are really trying to make their
space, which is awesome to see. And we really want to be able to
support those folks as well because we think that, yeah,
it's really important to have that sustainability within a
community all. Right, Ken Koo.
All right. Anything else you would like to
add to this discussion? I'm not.
(36:05):
That's it. For so yeah, short episode this
week, but next week you can tuneinto episode 11.
It's going to be titled Dinks Double Income, No kids.
We are going to talk a little bit about the fact that we are
child free, kind of how we got to this point and what we think
that impact may have on our future here on out.
(36:26):
The Good, Bad and the Ugly be a pretty personal episode.
We'll talk a little bit about infertility and that kind of
stuff. So if it's not something that
interests you, you can skip it. But yeah, we hope to share a
story, and if it's something that you're going through or
(36:47):
been through or know someone who's going through, then maybe
it'll be worth the listen. Yeah.
So thanks for listening to me 100 millennials this week.
Do all the things, all the socials comment like subscribe
bells, whistles, blah, blah, blah, all the things you know
how to do them, do them. Please.
(37:08):
If you appreciate us, it lets usknow.
And so thank you guys again, keep doing what you're doing.
Yep, and for anyone who's stuck around to the end, we've got 2
little additional Nuggets of information we like to share.
My piece of media that I haven'tconsumed yet this week, but I
plan to tomorrow is that new episode of Bob's Burgers is
coming out. Hallelujah.
(37:30):
Thanks the Lord. 2025 hasn't been a total waste.
Bob's is back. Bob's is back.
You're going to count that one too?
Yeah, like I. Said Bob.
Well, like I said, that's what we I'm back on, you know, going
through Bob's again just as background noise while I'm doing
other stuff. And yeah, I always love Bob's.
(37:50):
I'll it's all it'll that'll be my default media of the week if
I don't if I don't have. One, there you go.
That's your always your fall back.
Plan Yeah, 'cause we just finished watching with with
dinner. We just watched the episode
where they glue Bob to the toilet.
Yes, excellent episode. Which is a great episode, which
I think it's also a good episode'cause it's one of the ones
where like you can kind of see the family dynamic.
(38:11):
It's like there's a softer side to it.
Yeah. Which I know you weren't a fan
of the first time. I know you're not big on it,
just. Took me a minute to the.
Musical. I think the I think the flu one
was the one that really threw. You.
Yeah, that's the one's not my favorite, which is the one that
was coming on as we were wrapping up dinner.
Yeah, yeah. 'Cause it's back-to-back musical
episodes. What was the favorite thing you
(38:33):
ate this week dude? We went to the local cafe that
we didn't find out until after we had eaten that they are
closing this week, which sucks. So glad we got that in.
Unknown because the food was amazing.
I'm actually going to, it wasn'teven my food like I was on the
fence because they had a relatively small menu, but it's
all local stuff. It's all really good.
(38:55):
And so I was on the fence with what I was going to get because
they had, they called it French toast charcuterie.
So it was like the house made French toast, peppered local
peppered bacon. They had like a fruit compote,
like a homemade, like a cream, like a real heavy, like a real
dense homemade whipped cream andthen a bruleed banana.
(39:18):
So they cut a banana in half andlike bruleed it.
So like you caramelize the top with sugar.
And yeah, so I was on the fence about it and I ended up going
with the breakfast bowl that hadlike ranch potato wedges and
eggs and sausage and Peppers andwas super good.
And I traded with my mom becauseI get that.
(39:40):
And she's like, my mom was like,well, I want some of the ranch
potato wedges. And I was like, I'll take a, a
bite of French toast with a, with a banana and she's like
done, done deal. Because I wanted, they had an
asiago bagel, which I'm always for, for breakfast and asiago
bagels always, always, always, always.
So I wanted that on the side. And so I didn't want to do like
French toast and then a starch side as well.
(40:02):
So I want the potato breakfast bowl so I could get my my bagel.
But the brulee banana French toast is what I'm going with.
It wasn't even. Your meal.
Because it literally tasted likeif you could make like a banana
pudding French toast, that was it.
It was almost like a banana bread, like a banana pudding,
(40:23):
bread pudding, A. Banana French.
Toast, we definitely. Could like a casserole with the
heavy cream on top. I'm.
I'm sure we could. We'll have to figure it out.
We will figure it out and I willgo with my meal from that same
meal which was a salmon BLT on gluten free bread and my side
(40:46):
was like a A. Cold was that bean.
Salad Bean. Salad.
Yeah. And it had like a vinegary kind
of dressing and it was really good.
And I'll never eat it again. So there's that.
Let's bring your own bean. Bring your dozen bean.
Yeah. No, we were bummed because,
because our our waiter disappeared, disappeared for a
(41:08):
while. And then we saw him out on the
front door and it looked like hehad something on his hand and
came back in. And then like, because I went to
the bathroom afterwards and washed my hands and went and met
you guys outside and you were like looking at the door and
you're like, surprised. And I was like, what?
And it was like, oh, closing, this is our last week.
And I was like, what? When did that happen?
I know. Because we solved the one like
the little mercantile store had a store closed when we walked by
(41:28):
and didn't think any of it. But yeah, apparently that's it.
Tis no more. So there'll be another one we go
to because that's what we mom and I were talking about.
We went to Annie's, the breakfast place shut down.
We went there like their second to last day.
Remember we went to the when we went and saw Tierra play at at
(41:50):
zip side they closed like. Two weeks later I totally forgot
about that one. Like a harbinger of doom for
local businesses, you ever stay?Steer clear.
Steer clear, No. Support your local businesses,
yes. They're your neighbors, their
community, and support them, yes.
Yes, yes. All right.
I think that wraps us up out of here.
It is 7 O 6:00 PM on May 18th, 2025 here in Central Appalachia.
I am Raleigh. And I'm Ray.
And we are the meandering millennials.
We are two mid 30s millennials here to talk about our lives.
Traveling, homesteading skills, dogs, cats, chickens, cooking,
creating, and any other topics might spike our interests.
You are tuning in today for episode 10 where we talk about
(00:39):
our gardening aspirations for this summer.
But before we dig all up into that, what are you drinking this
evening, Raleigh? I am cleaning out the fridge.
There's been a delicious beer. I just, I have one beer and it's
not really occasion for one beer.
OK, so I have a special edition from Omagang in Cooperstown, NY.
(01:02):
Omagang brewery. It is called Nomagang.
It's a very cool name. It is a very cool name.
They make very good beer, but this is a special edition.
There is an actual Belgian brewery called Le Chouf that
makes like obviously famous traditional Belgian style beer,
and this is a special edition. No, their cans, all their cans
(01:25):
in this series are cool because Le Chouf's logo is like the
little gnome, which I'll have totake pictures and we'll put it
in Syrian. So they have, there was a, a
Christmas edition when I have the can in my office, I'll take
a picture of that one too. But Lechouf's logo is a little
gnome. And so they have these cool
little cartoon gnomes all over the cans.
Yeah, super cute. And so this is a Belgian style
(01:46):
blonde, a traditional like a heavy blonde with Lechouf's
yeast. So the yeast from the beer that
they brew, they use that to makethis and it's very good.
And so I wanted to clean the fridge out and have something
cool to talk about. Cool.
So very. Cute can.
Yes, what are you drinking this evening?
I am drinking a can of severed lime liquid death and I started
(02:09):
to mention this prior to recording.
And so on. The Liquid Death logo, the way
the A is, is like a. Unusual.
I think it's like the medieval way to to make a little.
Hook on top of. It it's like an upside down G
almost. You're not wrong.
I would have never put that together though, but I was
starting to tell you that when Iwas in kindergarten, I read
(02:30):
something somewhere that had theA like shaped like that.
And I was like, didn't know we had another option.
So I'm gonna that's me and this is me now I'm making my A's cool
style and went to school, went to kindergarten and was filling
out like a spelling sheet or some shit and wrote my A's like
(02:52):
that. Got in trouble?
She's a witch. Yeah, probably.
She's been a good time, that. Devil writing.
Yeah, had to erase them all and write on the quote.
Right. No, I'm not kidding.
You. Oh my.
Goodness, she was the aide in a class, so she did not take
kindly to my witch words. That's hilarious all.
(03:12):
Right. So like I said, we're talking
about our garden aspirations this episode.
It is still a little too cold where we're at to really plant
anything that you're not going to move in and out of your shed
at night. No, last frost around here is
like early June. Yeah, 'cause we're higher
elevation. Yeah, so we actually spent a
(03:33):
couple hours on Saturday going to a couple greenhouses in the
area with Raleigh's mom for her Mother's Day plant flower
shopping. And she picks some things 'cause
she's a little bit more dedicated to moving things in
and out of the house, in and outof her vehicle to make sure that
like, they stay at a good temp. And I do not possess that level
(03:54):
of dedication for plants. So we will be waiting.
And I think we're going to do container gardening too, instead
of like a full in the ground. Yeah, also, I mean the local
greenhouse that we like doesn't open till.
Memorial Day, so next weekend. It's like her personal, but she
kind of has all the different stuff that nobody has around.
Yeah, so we kind of have an ideaof other places there might be
(04:16):
things, but we'll we'll start with the one that's right down
the road from us whenever we areready to do that.
And so to kick us off, I thoughtmaybe you could tell everyone a
little bit about the past gardenprojects you had when we lived
in Pennsylvania, 'cause you've had two fairly large beds,
'cause you're definitely taking the lead on all of that.
I I really didn't participate. That mom always had at our house
(04:39):
in down outside of Baltimore, wealways had there was a patch
like the driveway. There was a patch basically the
the width of the house from the back of the driveway to where
the backyard was. And a lot of people would put
like a garage or something thereon that patch.
And we just never had one. And so mom put a big garden in
and so we always had she and she's been canning Peppers since
(05:00):
I can remember because my dad always liked hot stuffed and
flavor and that stuff that you can't that's it's easy to keep
to make like non perishable. And it's something you don't
find that's out all the time. But we use it for a lot of stuff
that adds a lot of flavour. And also, I mean, just the idea
of gardening always kind of appeal to me.
Like you're kind of like making your own like oxygen, like
(05:22):
you're helping clean like the local air and stuff around you.
And also just the idea that you can grow your own feel like you
can take seeds or you can go down to your local greenhouse
and get, you know, a four pack of plants for like, I think it
was like $3.25 is what we paid on set or, or even still up to 5
bucks. You figure if it's a dollar and
(05:42):
a quarter per plant, that plant can produce, you know, pounds of
tomatoes or whatever, you know, vegetable it is that you're
growing. And so we have the ability with
relative minimal care. I mean, once you set up an
actual garden, but even in like urban areas, people could plant
window gardens and stuff like that.
And there's stuff you can even grow, like a lot of herbs are
(06:03):
resilient enough that you can grow them, you know, like right
on your kitchen counter if you have light coming in through the
window. And so I've always just the idea
of growing stuff is kind of coolto me.
The concept that you can take something, like I said, a seed
or, you know, a $1.00 little green twig that's popping up out
of the ground And you can turn that into, you know, something
(06:24):
edible and something useful and something that you makes
everything a better environment.Plus it's just interesting to
see, you know, the different flowers and blooms and tomatoes.
And there's something cool aboutbeing able to go, you know, grab
fresh stuff out of your garden. Like, I remember we used to grow
jalapenos and we do like homemade jalapeno poppers that
we would just pick fresh jalapenos right off the stalk
(06:45):
and then split them open. And, you know, there's just
something very connecting about it.
I think something very deeply human about, you know, growing
stuff with your own hands. And yeah, no, exactly.
And then, you know, they always joke about it tastes better.
Like I know so many people wouldsay you'll never get store
bought pasta sauce that tastes as good as like even the worst
homemade like just because there's something about like
(07:07):
fresh tomatoes that makes all the difference.
Absolutely. So I I think in Masontown the
first year, did you start from seedlings or did you start
seeds? No, we got plants the first
year. OK.
We got stuff 'cause I made a biga big bed.
It was a big, big l-shaped bed. It was a good bit of space.
(07:28):
And we went and got stuff at thelocal greenhouses and stuff from
I think even stuff from up here.The one greenhouse that my mom
always goes to. I think I got stuff, I'm pretty
sure I got for sure the tomatoesand stuff from there because I
remember keeping them out on. We had that little like the back
like porch, like sunroom kind ofthat little weird room that was
(07:50):
yeah, they just put like windowsand some some 2 by fours and
stuff up. And so I remember keeping stuff
out there and then I think it was the second year is when I
grew everything from seeds. So I started it like germinated
everything and propagated the seeds and have the little grow
kits and I've had really good luck.
I know mom never really had goodluck so she kind of stopped
(08:11):
trying with trying to grow from.Seed.
Yeah. And also it's we're in a place
where there's a half a dozen greenhouses from here, so
there's really nothing you can'tget that you're looking for.
I mean, there's some special stuff that we like, like I know
the greenhouse that we go to is like the only one I can find
chocolate mint at which smells like, you know, if you rub your
(08:32):
fingers on it, the, the pepper and oil that's in it smells just
like a York peppermint Patty. And it just, I always love
chocolate mint because I remember it actually took over
because we had the L-shaped garden.
And then we had, I had gotten like plastic, like the food
grade 55 gallon barrels. And I cut it in thirds and
(08:54):
planted those, like in two rows of three right next to each
other and filled them with dirt.And that was where I put, I
think I had the, like the grape,the small, yeah, the smaller
tomatoes, the cinnamon basil, and then the chocolate mint.
And then by the time we left, the chocolate mint had taken
over all six and the yard, like the grass surrounding it,
(09:14):
because mint spreads like wildfire, which I, I don't mind
at all because I love the smell.If you go out and you catch like
just that waft of, of peppermint, I really like that.
So I don't mind. We just let it.
That's like out here from what you planted last year out in
front of the house, there's probably a 10 foot section that
the mint has just taken over. And that's oregano like it, you
(09:36):
know, at the lake house, the oregano has taken over.
It's everywhere, just growing wild basically.
Now. Yeah, and but.
What else did we grow in Mason Town?
Peppers, I remember we had, the giant Marconis were really good.
We used to do stuffed Peppers with those and we gave a bunch
of those to mom because we were at the point that year, I think
(09:57):
the year I did from seed, we hadso much like we couldn't pick it
fast enough. We'd have tomatoes rotten on the
vine because everything went crazy.
And we were in a much more temperate climate there too, a
lot more humid, about 10° warmer.
Than yeah, we were in the Highlands, so it wasn't the
mountains weren't quite as there.
We were a little bit lower, we were off the Ridge.
And so it was, it was a little bit warmer and a little bit
(10:20):
drier. And think which like Peppers and
tomatoes really prefer that they're more of, you know, like
Peppers typically come from hot dry climates.
So they really like a nice dry, but yeah, we had tomatoes,
Peppers and hot Peppers. I remember we did Scotch
bonnets. I did those from seed and gave
those all pretty much today because they're super hot.
(10:40):
Yeah, we don't. They're hotter than habaneras.
They're they're up there. So I remember giving all those
to mom and I think my brother made some sauce out of them and
he really loved them. And we did.
Some squash and zucchini too. Yeah, we had some zucchini
that's I was trying to remember.It was a nice.
Mold though, I feel like those got moldy.
Yeah, it was too. It was too wet.
(11:00):
Yeah, in there. And, and they're tough to, to
keep because once they waste so much, they just sit on the
ground and if the ground stays wet, they'll just kind of rot.
And I think we also had blossom and rot too, where like the big,
because squash has those big yellow flowers on the top of the
blossom and then the fruit comesin behind that.
And so like it'll just rot afterthe blossom goes and then you
(11:23):
don't get, you end up not getting half the blooms that you
get in the 1st place. I remember we had good luck for
a while. I mean, we, the ones we got
were, were healthy. Yeah, yeah.
But eventually it just. Yeah, 'cause I think we had a
lighter, a lighter colored zucchini, a real dark, like
almost black zucchini, and then the one that was like marbled,
(11:43):
that was really cool. It was some Italian what I
remember exactly which one whichI have seeds for all 'cause I
saved seeds from everything. When we went and canned stuff, I
just went ahead and saved all ofthem and put them in like, you
know, envelopes and labeled themand it was all, I'll save them
and try them later. Which we we plan to do probably
next year. We're not really have the
capacity to do seedlings, start stuff from seed this year it's.
(12:06):
Just too late now because you'vegot to do that, you know, like 6
weeks or so. Yeah.
But we didn't have the capacity to like start that this year.
Yeah, no for. Sure.
So I think this year we're just going to buy plants and do some
container gardening. Just on our back deck.
I kind of have a list of things that I want to grow.
It's pretty small, but I figure we'll start small and then I
(12:28):
have a plan for next year to addsome different things.
So I'm going to talk a little bit about kind of what we're
planning. Don't we do some tomatoes?
That's something that I really like.
You don't like as much? I like sauces and stuff that you
can make with tomatoes. But yeah, I'm not one tomatoes,
I'm not one to just pop tomatoes, but I know you could
'cause you used to love going out.
(12:49):
We had those. I think they were the the Super
sweet, the little tiny like salad tomatoes.
And you used to just, you'd go pop them right off the vine and
eat them. What was that one was like
tigers something. Those were really good.
They were like a real bright orange cherry tomato size.
Oh yeah, I can't remember the name of those.
But they were they were delicious.
And we'll do some big ones to you because I really like to
(13:10):
slice tomatoes up and put them on a sandwich, put them on eggs.
So I think we'll do a couple different sizes of tomatoes and.
Then I always like the the ox hearts.
I always used to get the orange ox hearts, which are like big,
like the size of, you know, bigger than my fist, like these
massive fruits that are good forslice and then like heavily help
fill out a sauce because usuallydo that.
We'll do aroma, you know, real pasta sauce specific in Italian,
(13:34):
kind of the pear shaped, but they're very dense, very meaty.
So we usually do those two. And I'd like to do some Marconi
Peppers if we can find them, butthe two places we went on
Saturday didn't have any, so. No, but somebody around here, I
know the local greenhouse usually has corn O de toros,
which is like a bull's horn, which is similar, like a larger,
(13:55):
larger, you know? Yeah, like a 6 to 8 inch larger.
Yes. Like a sweet, like a Italian
sweet pepper. So would they.
She should have those. We shouldn't have an issue.
But like I said, we'll go there.And there's still the other ones
South of town that we can go to if we can't find what we need.
Perfect. And I like to do some jalapenos
if we can because we dice those up and put them in various
recipes and fan favorite over atyour parents houses to do the
(14:20):
bacon wrapped jalapeno poppers and the smoker.
So more jalapenos around, more opportunities.
We're going to have to do because Mom, Mom told me I need
to remind my brother about crabs.
Yeah. When he goes down to close on
his house, he's supposed to be bringing the crabs back.
So if we could just do it, yeah,which they won't be ready by
then, but we'll have to figure out, do just a crab feast in
(14:42):
like a massive, just a huge batch.
Yep, very cool. Bacon.
Wrapped and that's really it as far as vegetables go, but we
wanted to do some basil, cilantro, lavender, Rosemary,
and then some marigolds. I've red.
(15:02):
The marigolds are really good for pests and just kind of
keeping some bugs away from youractual plants.
And also they're good for chickens.
The chickens really enjoy eatingthem and it can really enhance
the color of the yolk for the eggs.
Yeah, I believe they're a reallygood companion plant for for
tomatoes. Cool.
Yeah. And I just like them.
I wish they came in different colors so.
(15:23):
They have a couple different colors.
They're like really warmers. Yeah.
They're like they're always going to be.
No, no, there might be like a Canary yellow, but they
definitely don't do a a cool Timdoing oranges Reds.
And then I think for the following year, so summer 2026,
we want to add trying to grow green beans, which I don't think
(15:44):
we've ever done. No, we've never done.
We've never done beans. Green beans.
I keep seeing a lot of cool videos about growing potatoes in
a container and then you can grow garlic in the same
container and the garlic will kind of be ready to be it pulled
before the potatoes are ready. So like they're good companion.
They they don't really compete in the same.
(16:05):
Yeah, which that's something we did.
I didn't talk about what we weretalking about there, but like,
that's an old, you know, trick that we got from, you know,
indigenous America. Like there's plants use
different nutrients. And so when you look up
companion plants, when you plantstuff, there's plants that
benefit each other. So there's like a, you know, the
sum of the sum is greater than the equal of the parts.
(16:26):
And so you end up putting companion plants in all the time
with stuff because like basil and tomatoes grow super well
together. And so you always want to plant
them kind of right in close proximity and they'll help each
other out. And so that's something to
always be conscious of. Absolutely.
Very cool. Which I yeah, I need to do more
research. Actually.
One thing I wanted to mention was I signed up for a like
(16:49):
gardening kind of. Course, I think you mentioned it
on here before. Yeah, I think I did too.
I think I mentioned it as one ofmy like medias of the week.
So I need to dig back into that for Root Craft Herbalism on
Instagram. And she talks a lot about like
gardening and self sustainability and how to like
make the most of what you have. So definitely need to dig back
(17:11):
into that piece. But I'd also like to do some
leaf lettuce. I eat a lot of salads.
The chickens also enjoy that. Carrots, zucchini and cucumbers
would be what I would add to that list for next year.
Is there any anything you would add that I haven't listed?
No. I don't think so.
We really want to focus on foodsthat we're actually going to eat
(17:33):
and not just foods that are likecool to grow.
No, I mean, I've, I've never grown stuff just for the sake of
growing. You want to grow the stuff you
can't find. That's like potatoes are great
to grow if you have space, but they're one thing that it like
they're cheap and easy enough tofind places that a lot of
people, especially in if you're like an urban gardener or
(17:54):
something like that. Usually that stuff you kind of
stay away from you want to do like Peppers, tomatoes, herbs.
I mean, back that's when I mentioned before when you were
talking about what you want. Lots of herbs are super easy to
grow And that stuff that you cannaturally throw into your food
that gets you get a lot of the natural nutrients and minerals
and stuff that are in there. And you can just go pull that
fresh off the plant, you know, throw it right in when you're
(18:17):
cooking. And that's something that you're
not like, you know, you'll go buy a small pack of basil at the
grocery store and you're going to waste most of it.
Right, because if you're buying something for like 1 recipe,
then you're maybe not going to use the rest of the plant, which
luckily we have the chickens whoeat a lot of like leftovers and
(18:37):
scraps. As far as fresh produce goes, we
don't feed them like leftover prepared food, but yeah, just
another added benefit to their diet and also reduces the amount
of food waste that we're producing in our house, yeah.
And also out here where we're at, where there's a lot of deer,
most deer do not like herbs. Oh, interesting.
And that's like mint also is a very good natural like Rd. most
(18:59):
rodent. Spiders.
Yeah, I use that in spiders. Don't like mint and so that's
always a good like perimeter crop.
Like you put that around everything, but I guess deer
don't like a lot of the the herbs that are out there.
So it's nice to just, you know, you grow one or two that you're
not going to use a ton of, but they don't take up that much
space. They don't take up that much
resources. And so it's always nice to throw
(19:20):
and add into, you know, what youhave in your garden.
Yeah, complement what you're already doing and protect it.
Yeah, you want to do a lot with,you know, natural pesticides and
which not even pesticides, but just deterrence, natural
deterrence that'll keep that stuff away is always good.
So you're not spraying, you know, chemicals and stuff all
over your plants because that's part of the whole idea of
backyard or container growing isyou want to kind of know more
(19:42):
what you're putting in your body.
Absolutely. And just a brief sidebar on the
chickens. I know we mentioned in our
chicken shit, literally I think Part 2 episode, which would have
been episode #4 that we previously had one of our
chickens had bumble foot. And we noticed that Frye had
bumble foot because she was limping on one of her feet.
(20:03):
And we were successfully treatedher for that and she's been fine
ever since. But.
I think it was Saturday morning,you know, Friday night, I'm not
sure. Late last week I was out with
the chickens and one of our favorites, Yukon, she's in
Americana. She lays really pretty blue
eggs. Was she hunkered down when I
(20:24):
walked past her like a submissive squat and I was
scruffing on her. And when she went to walk away,
I noticed between two of her toes was a big pink Abscess.
And I knew that that meant she probably had bumble foot on that
leg. So we grabbed her and soaked her
in some Epsom salt and got her cleaned up and wrapped the foot
just to keep an eye on it. And then yesterday, no taste.
(20:47):
Sunday, Saturday we again cleaned up her foot and soaked
her and was able to remove the kernel which is kind of gross.
Yeah, that literally looks like a corn kernel.
Yeah, it literally looks like the size of a corn kernel, and
that was like a hardened piece of infection that was causing
that Abscess. So we're not sure if something
(21:08):
had entered like through the bottom of her foot and it was
just like the path of least resistance was the webbing
between the toes. But that's where it kind of
manifested. So we were able to get that
cleaned up and opened up, unfortunately, because as we
mentioned, there's no vets around us that work on chicken.
So we're kind of lift up to our own devices when it comes to
veterinary care. And luckily you're able to do
(21:31):
that with me and hold her while I was able to get her cleaned up
and she's not limping, she's walking around great.
But with those infections, you really want to get them taken
care of sooner than later. They can get into their bones,
they can lead to further deterioration and inflammation
in their foot and become lame and ultimately could result in a
(21:52):
fatal infection or just their inability to take care of
themselves and they become a weak link in the flock.
So, so far, so good. We'll keep updated once we.
Yes, she's been walking around really well today.
That new kind of bandage that we've figured out is working
really well for her, so it's staying on there and she doesn't
seem to have any trouble walkingwith it.
So yeah, she looked good. She's very stoic bird and I feel
(22:15):
bad for having to mess with her little sore foot but.
Yeah, she's probably the easiestto handle.
Like you said, if that was scallop, that'd have been that'd
have been a fight because I, shejumped out the first time you
went to do it. We had her outside the little
utility sink and you were like, oh, here, hold on to her.
And I was holding on to her and I just like had an itch on my
nose and took like even moved myone hand.
(22:35):
So I was holding both wings and went to like scratch my nose.
And she immediately like smelledmy weakness and just flapped and
jumped right out of the thing like ah shit, shit.
Because she was in Epsom salt. So now like we have to re soak
her foot because she had run around on the dirt.
And so so yeah, if it was one ofthe other chickens that wasn't
as as docile as her because you handled her all the time.
(22:55):
So she's used to it. But yeah, she's still not a huge
fan of all the poking and prodding.
But I'm happy that we're able totreat her and not, you know,
just have to watch her progress and get worse.
So and. We're also paying attention
because most people wouldn't have noticed until like she was
limping around and even then might not have noticed.
Right and sometimes by then, like I said it, the infection
(23:18):
can enter the bone or or really 'cause a lot of damage to the
surrounding tendons and they canbecome lame from that.
So yeah, just a little update onLil Yukon and we'll keep you
guys updated as we continue thisprocess.
I think with Frye, it was a weekand a half, two weeks maybe,
that we had to kind of clean andbandage her foot.
So Yukons is a little bit more in depth, a little bit more
(23:43):
progressed in terms of the amount of tissue damage that
we're noticing. So it might be a little bit
longer to get her sorted out, but every couple days we'll
bring her in and clean her up and check on it, make sure she's
healing correctly. Just a little sidebar, check an
update there and I know we mentioned in Chicken shit about
(24:03):
blue lace red wine dots being broody bitches and they have all
taken a swing at that this week.So if you want chicks, but I
think they would be great mothers.
No, I think they would if you were looking to, if you were
looking to sell birds and have like a decent hybrid, 'cause I
would say you could probably like Russ.
It's probably big enough that you could you could have that as
(24:24):
a meat bird if that's what you were looking to have.
Oh, I wouldn't do that. I mean, you wouldn't, but I'm
saying people that are looking for an all around a general
hybrid kind of an all around bird.
I don't. I don't think it would be bad.
I'll make sure to let them know that when I put them up tonight
that you're considering waking up.
I'm not saying us, but I'm saying if, if somebody wanted.
(24:46):
To have Packard chickens. I'm just teasing you, but we do
not have a rooster as we mentioned, so there's zero
chance that an egg is hatching. And so I have been having an
ongoing battle with them trying to convince them to get the fuck
out of the coop, get off the nest, Nothing's happening.
Tot is laying on no egg. She hasn't even put two and two
(25:09):
together to steal somebody else's eggs, so she's literally
brooding on nothing. No hammock that they have.
She's just sitting on there like.
They're no even in the coop she was literally laying on nothing.
At least the other two morons will steal somebody else's egg
and, like, have a better idea ofwhat process they're trying time
to get to. She's literally sitting on
nothing starving herself all day.
(25:31):
So she has until tomorrow to repent from her wicked ways.
And then she's going to chicken jail for a couple days during
the day, which just involves putting them in a dog crate in
the run with their own food and water so that they get out of
that mindset of be lining it to the coop.
Yeah, but it's been really rainyand I've been hesitant to do
(25:55):
that because I don't really wantto keep them if I'm at work and
like the run were to get a big puddle like I don't want them in
standing water or anything. So I've been hesitant to do that
till the weather is kind of broken and.
We have the cinder blocks. I think that's what we did last
time you had a couple of cinder blocks.
So she could. Fall through the crate that she
couldn't. She was up, elevated, so she
(26:17):
couldn't wouldn't sit down in the muck.
Yep. So that was just a sidebar
chicken update. So yeah, we plan towards the end
of the month, maybe middle of June.
We'll probably have the actual containers.
I think we're going to do root pouches and just except put them
on the back porch small scale this year.
(26:39):
Yeah, we've got room on the backporch and I figure we can put
that. You know your mom and stepdad
gave you that. Oh yeah, the metal frame.
Yeah. So I figure we can put that
somewhere and. Yeah, where?
I guess it depends on how much we'll have to figure out what
we're going to put in a container, what we're going to
put in the metal frame and go from there.
Let's say probably put the tomatoes in the frame because
(27:00):
those have been the yard the tomatoes want.
Full. Sun full light because I figured
we'll put it somewhere down. That's what I meant.
We had to figure out what we're planning in it, to figure out
which end of the yard depending on if we needed more shade or
more sun. Yeah.
OK, We can do that. Because those would be best.
We'll do the tomatoes and we will basil and stuff in there.
We have a secondary issue, whichis how do we prevent Duncan from
(27:25):
just eating everything off of it?
I'm sure we're going to have to take the chicken wire hardware.
I think we have some chicken wire left, but we'll take it
something and put it up so he can't jump his happy ass in
there. Yeah, because he will literally
buffet. Every time he's out there, he
acts. Like he eat the tomato blossoms
before they become tomatoes. He just oh, yellow flower, he.
Eats dandelions like Peck me andjust walks around the yard.
(27:48):
No no no, we have no dandelions in our yard because he has eaten
all of them. But there must be some
difference between the dandelions in our yard versus
the ones on the walk we took earlier because he spit that
out. He did not love the taste of
that lake dandelion. Nothing tastes like home.
I guess so. Anything else you want to add?
(28:10):
Any other tips and tricks for anybody interested in getting
started with gardening? I don't really have any because
I've never really started a garden, so I'm kind of be
learning this as I go. Yeah, I mean just try it.
If you've got some space it I'm going to said it really doesn't
take that much when you got to if it gets really dry out, you
need to water it. But other than that, I mean, it
(28:32):
doesn't hurt to just try and grow stuff.
And even if you don't get much, you're not investing.
I think that's my big thing withgardening is you're not
investing that much money or time.
Like especially if you just wantto plant something in a pot and
sit it, like if you just want toput a single tomato plant on the
back porch, what does that hurt?It cost you almost nothing.
It doesn't take much of your time and you can actually get,
you know, a meal or two out of it.
(28:54):
Right. And maybe, you know, you start
like we are. We're starting pretty small
here. I've not had a garden in this
climate before. It's something we keep talking
about wanting to do, but I feel like each year we've just kind
of had. Well, the chickens were big.
Yeah, the chickens were in 2023.I broke my leg in 2022, so I
(29:14):
wasn't doing any of that. Yeah, because I think we were
actually planning on putting a garden down there for the
chickens. Yeah, we were.
That did not happen and so long time coming and that's just the
way life is sometimes. But be interesting.
We'll see what we can. No, because that's I was
thinking about that too, becauseI need to get some dirt anyway
to fill in, finish filling in the hole for running power to
(29:36):
the shed and I want to fill a couple of holes in the yard and
stuff. And so I'll get a, a full
truckload of dirt. I was thinking about just
putting something maybe about the same size of the metal thing
that's out there, just throwing it down there and putting some
dirt in it and sit and throw some stuff in there and see what
grows, OK. Sounds like a plan.
And yeah, so I think as we're starting this kind of slow roll
(29:56):
towards sustainability when it comes to food sources and you
know, since I was diagnosed withceliac, we've had to change a
lot of the way we eat. And that's not certainly a bad
thing that we've kind of steeredaway from really processed foods
and into more Whole Foods. We're eating a lot more beans
and different kind of vegetablesthan we used to.
So I think we're just kind of continuing that to what can we
(30:19):
grow for ourselves and how do wepreserve that and starting down
the path of canning food and making, you know, sustainable
choices to help us in the future.
Because obviously, you know, youand I have talked about trying
to find property somewhere and really creating like a mini
(30:40):
homestead in terms of self sustainability, growing our own
food, preserving our food like that is a long term goal.
So we're trying now while we areliving in a place where, you
know, is pretty, you know, Walmart's 10 minutes down the
road. But how do we start cultivating
those skills to begin the work towards having it for that long
(31:03):
term goal? Yeah, no.
And I've always my, my goal's always been, you know, self,
self, sustainability and subsistence.
I mean, human cultures for literally millennia have
survived by subsistence farming and being able to use your
environment. And I think we're, I think a lot
of people take for granted nowadays that you have, there's
(31:25):
so much variety and you can do so many crazy things, you know,
growing things that in places where they don't belong.
And you look at, you know, how alot of, you know, fruits and
vegetables and, you know, coffeeis another great example of
something that has just like humans have put in their
thumbprint on the evolution of these plants.
Like we have changed how these plants grow and how they've
(31:48):
evolved and what their optimum conditions are.
And it's just, it's always been very interesting to me that you
can find that kind of stuff. But I think it's, I think
subsistence farming is going to be a big thing here.
You know, people are getting more and more tired of, you
know, not knowing what's in yourfood and having all these big
companies control all that stuff.
And I think I think you're goingto start to see more of, I mean,
(32:10):
you've already seen it, but I think you're trying to start to
see more of a resurgence of people moving back to, you know,
trying to grow more of their ownstuff and be more of a community
and. Slow down.
Yes. Which I think you talked about
maybe in Episode 1 where we're like, why are we doing this?
And it was about that sense of like, as millennials, we feel
(32:32):
kind of robbed of what communitylooked like for previous
generations. And we're trying to figure out
how to how do you cultivate that?
I think, you know, as time progresses, each generation, you
know, obviously reinvent themselves in some way.
You know, you want to stand out from your parents generation
like you, you want to create that space.
(32:54):
But I think especially with us coming of age in, in the
Internet time frame, it just feels like everything's so
separated and everything's so individualistic.
So I think we're also looking for opportunities to create
community in with a food source,in with, you know, ways to
(33:14):
support a lifestyle that we're interested in, but with the
understanding that's not something that you can do all by
yourself. No.
And that's why I love going to, you know, again, we're lucky
enough that we have a local farmers market that's open
pretty much year round. And it's interesting to see all
the I mean, these are business like actively working farms that
grow, you know, produce in a volume that they come down and
(33:36):
sell stuff every week. And it's, you know, it's a good
like ours. You know, I know the one salad
mix that you and mom and everybody loves.
And there used to be the, you know, the Peach guy had a would
always have a line and was a whole big production.
And I think I think it's really important to to look at that and
see that we're still doing that.Whereas, you know, we're getting
to the point where, you know, Amazon's going to have drones
(33:58):
that drop off your grocery orderto your house and you're not
going to know anything. You're like, you're going to be
so far removed from the process of like how that food became
food. And that's like kind of scary to
me that we look away from, you know, where this stuff actually
come from, what goes into it. Scary from a point of view of
(34:20):
like, you don't know what that is, like what kind of pesticide
or like, you know, what, what other stuff is going in there.
But also scary from a point of view.
We're like, we're going to startto lose like those skills.
I mean, like, that's like, I always have to laugh, especially
in this day and age. You know, you want the movie
Idiocracy by Mike Judge. Like the 1st 15 minutes of that
should be a documentary at this point.
(34:41):
But you know, at the end, like literally.
And then again, I get that it's obviously a very fictional
comedy movie, but it's not, it'sbased in some reality.
And that I think, you know, on asocietal level, I think it's
important that people get back to having a connection to
everything that's in your community, not just your food,
(35:01):
but where everything comes from.Like we're, we're such a
consumer society and I think we really lose touch with where
things come from and what goes into it.
And who is, you know, who else are you helping by getting that
stuff? And I think that's why, like I
said, I love, I love the local farmers market, 'cause you're,
you're seeing your neighbors andwhen you're buying produce from
(35:21):
them, like that's a mutually beneficial situation.
Like I'm getting good quality clean food that's cheaper than
what I'm going to buy at Walmartand I'm helping support a
neighbor. Yeah, yeah.
The county we live in is big on agriculture.
There's a a big agricultural movement.
And I think even since we've been up here, there's more
smaller scale farms that are like a hobby farm or a
(35:44):
homesteading farm that are really trying to make their
space, which is awesome to see. And we really want to be able to
support those folks as well because we think that, yeah,
it's really important to have that sustainability within a
community all. Right, Ken Koo.
All right. Anything else you would like to
add to this discussion? I'm not.
(36:05):
That's it. For so yeah, short episode this
week, but next week you can tuneinto episode 11.
It's going to be titled Dinks Double Income, No kids.
We are going to talk a little bit about the fact that we are
child free, kind of how we got to this point and what we think
that impact may have on our future here on out.
(36:26):
The Good, Bad and the Ugly be a pretty personal episode.
We'll talk a little bit about infertility and that kind of
stuff. So if it's not something that
interests you, you can skip it. But yeah, we hope to share a
story, and if it's something that you're going through or
(36:47):
been through or know someone who's going through, then maybe
it'll be worth the listen. Yeah.
So thanks for listening to me 100 millennials this week.
Do all the things, all the socials comment like subscribe
bells, whistles, blah, blah, blah, all the things you know
how to do them, do them. Please.
(37:08):
If you appreciate us, it lets usknow.
And so thank you guys again, keep doing what you're doing.
Yep, and for anyone who's stuck around to the end, we've got 2
little additional Nuggets of information we like to share.
My piece of media that I haven'tconsumed yet this week, but I
plan to tomorrow is that new episode of Bob's Burgers is
coming out. Hallelujah.
(37:30):
Thanks the Lord. 2025 hasn't been a total waste.
Bob's is back. Bob's is back.
You're going to count that one too?
Yeah, like I. Said Bob.
Well, like I said, that's what we I'm back on, you know, going
through Bob's again just as background noise while I'm doing
other stuff. And yeah, I always love Bob's.
(37:50):
I'll it's all it'll that'll be my default media of the week if
I don't if I don't have. One, there you go.
That's your always your fall back.
Plan Yeah, 'cause we just finished watching with with
dinner. We just watched the episode
where they glue Bob to the toilet.
Yes, excellent episode. Which is a great episode, which
I think it's also a good episode'cause it's one of the ones
where like you can kind of see the family dynamic.
(38:11):
It's like there's a softer side to it.
Yeah. Which I know you weren't a fan
of the first time. I know you're not big on it,
just. Took me a minute to the.
Musical. I think the I think the flu one
was the one that really threw. You.
Yeah, that's the one's not my favorite, which is the one that
was coming on as we were wrapping up dinner.
Yeah, yeah. 'Cause it's back-to-back musical
episodes. What was the favorite thing you
(38:33):
ate this week dude? We went to the local cafe that
we didn't find out until after we had eaten that they are
closing this week, which sucks. So glad we got that in.
Unknown because the food was amazing.
I'm actually going to, it wasn'teven my food like I was on the
fence because they had a relatively small menu, but it's
all local stuff. It's all really good.
(38:55):
And so I was on the fence with what I was going to get because
they had, they called it French toast charcuterie.
So it was like the house made French toast, peppered local
peppered bacon. They had like a fruit compote,
like a homemade, like a cream, like a real heavy, like a real
dense homemade whipped cream andthen a bruleed banana.
(39:18):
So they cut a banana in half andlike bruleed it.
So like you caramelize the top with sugar.
And yeah, so I was on the fence about it and I ended up going
with the breakfast bowl that hadlike ranch potato wedges and
eggs and sausage and Peppers andwas super good.
And I traded with my mom becauseI get that.
(39:40):
And she's like, my mom was like,well, I want some of the ranch
potato wedges. And I was like, I'll take a, a
bite of French toast with a, with a banana and she's like
done, done deal. Because I wanted, they had an
asiago bagel, which I'm always for, for breakfast and asiago
bagels always, always, always, always.
So I wanted that on the side. And so I didn't want to do like
French toast and then a starch side as well.
(40:02):
So I want the potato breakfast bowl so I could get my my bagel.
But the brulee banana French toast is what I'm going with.
It wasn't even. Your meal.
Because it literally tasted likeif you could make like a banana
pudding French toast, that was it.
It was almost like a banana bread, like a banana pudding,
(40:23):
bread pudding, A. Banana French.
Toast, we definitely. Could like a casserole with the
heavy cream on top. I'm.
I'm sure we could. We'll have to figure it out.
We will figure it out and I willgo with my meal from that same
meal which was a salmon BLT on gluten free bread and my side
(40:46):
was like a A. Cold was that bean.
Salad Bean. Salad.
Yeah. And it had like a vinegary kind
of dressing and it was really good.
And I'll never eat it again. So there's that.
Let's bring your own bean. Bring your dozen bean.
Yeah. No, we were bummed because,
because our our waiter disappeared, disappeared for a
(41:08):
while. And then we saw him out on the
front door and it looked like hehad something on his hand and
came back in. And then like, because I went to
the bathroom afterwards and washed my hands and went and met
you guys outside and you were like looking at the door and
you're like, surprised. And I was like, what?
And it was like, oh, closing, this is our last week.
And I was like, what? When did that happen?
I know. Because we solved the one like
the little mercantile store had a store closed when we walked by
(41:28):
and didn't think any of it. But yeah, apparently that's it.
Tis no more. So there'll be another one we go
to because that's what we mom and I were talking about.
We went to Annie's, the breakfast place shut down.
We went there like their second to last day.
Remember we went to the when we went and saw Tierra play at at
(41:50):
zip side they closed like. Two weeks later I totally forgot
about that one. Like a harbinger of doom for
local businesses, you ever stay?Steer clear.
Steer clear, No. Support your local businesses,
yes. They're your neighbors, their
community, and support them, yes.
Yes, yes. All right.
I think that wraps us up out of here.
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