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[Molly Yeh] It's harvest,
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so I'm making epic lunches
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for my favorite farmers
and myself.
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[Nick Hagen] Oh, man.
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That hits the spot.
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[Molly] I'm loading up
the coolers
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with meaty,
pulled pork sandwiches
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with a refreshing
charred broccoli slaw.
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There are some good smells
going into my nose right now.
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Tangy French onion yogurt
on the side.
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Oh, yeah.
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And for a double dose
of dessert,
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they'll go crazy
for my addictively sweet
s'mores snack mix...
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I'm so happy.
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...and thick, frosted
Speculoos cookie bars.
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These are awesome
for a hearty harvest lunch.
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Oh, yum.
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Yay!
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Hey. This is me, Molly Yeh.
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This is my husband, Nick.
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This is our growing family,
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and this is our home,
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our farm on the North Dakota,
Minnesota border,
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the place where I eat, sleep,
and breathe food.
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It's harvest time!
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So I'm putting together
some bountiful lunches
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for all
of the hardworking farmers
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and me, of course.
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For dessert, I am baking up
my frosted Speculoos
cookie bars,
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which are super chewy
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and loaded with cozy,
spiced, autumnal energy.
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To start,
in my double boiler here,
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I'll melt together
one stick of butter
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and half a cup of my Speculoos
cookie butter spread,
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which is basically
pulverized cinnamon cookies,
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those same cookies
that you get on the airplane.
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Contributes nice,
dense richness to the bar.
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Mmm-mmm. I love this stuff.
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All right, I'll stir this up
and melt it together
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and get it nice and smooth.
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So, every year for harvest,
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I set up
a little pop-up bakery
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in the workshop,
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and I put out
sweets and treats
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for all of the farmers.
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Last year, I made
a version of these bars,
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and they went crazy for them.
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So this year,
I'm upping the ante
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and adding a frosting on top.
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Okay, this is melted
and smooth.
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I'll remove it
from the heat...
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...and whisk in one cup
of brown sugar.
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It'll make it even sweeter,
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and the brown sugar will
help the bars maintain
their chewiness.
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Okay, this is combined.
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I'll set this aside
to cool briefly
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while I mix up
my dry ingredients.
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One-and-a-half cups
of all-purpose flour.
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A teaspoon of espresso powder,
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which complements
the Speculoos so nicely.
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And also, I do not think
the farmers would complain
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about having an extra hit
of caffeine right about now.
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And then, a teaspoon
of baking powder will
help these bars puff,
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and three-quarters
of a teaspoon of salt.
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I'll get this combined.
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Let me check on this mixture
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to make sure it's cooled
enough for me to add the eggs.
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I don't want to scramble
the eggs. [chuckles]
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This feels good.
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I'll add in two eggs,
one at a time.
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Cookie bars are
such an efficient way
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of feeding a lot
of people at once.
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Bars. You can't have
a Midwest party without them.
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I need to say it
like that, too.
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[in Midwest accent]
"I'll bring a pan of bars."
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This is smooth. It's glossy.
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It's kinda ribbony.
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I'll drizzle in some vanilla
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so that there is no shortage
for warmth and coziness.
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And then, I'll switch
to my spatula
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and add in
the dry ingredients.
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I'll stir this in.
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This is the time of year
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when it's starting
to get cold outside
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that I prefer a cookie bar
to a cookie,
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because cookie bars
can be thicker, chewier.
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You can get more
in every bite.
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Everybody loves a cookie bar.
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This is a beautiful,
thick, smooth batter,
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and it smells heavenly.
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I've got an 8x8 metal pan here
lined with parchment,
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and I always love to bake
my cookie bars in metal.
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It conducts the heat
in the most efficient way.
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Sometimes, if you're
baking in glass,
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the edges are done
before the innards
are fully cooked,
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and so you have
to bake it for longer.
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And the parchment wings here
will make it easier
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to remove the bars
once they're done baking,
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and it ensures that they don't
stick to the bottom,
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'cause that would be
a catastrophe.
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I'll niche this
into the corners
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to spread it out evenly
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and then stick this
in the oven
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at 350 degrees for 25 minutes,
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until they're set and puffed.
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And in that time,
I'll get going on my frosting.
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I love the way it feels
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when you bite into
a frosted cookie bar,
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and this cinnamon buttercream
will complement the Speculoos
in the bars so well.
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I'll start with one stick
of softened butter,
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and then two cups
of powdered sugar.
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You go through a lot of sugar
during Sugar Beet Harvest.
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A little bit of cinnamon
will channel the Speculoos
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that's in the bars,
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and a good pinch
of kosher salt
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to balance out
all the sweetness.
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Yeah, I'll mix this together
until it's crumbly,
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on low, so the sugar doesn't
go flying everywhere.
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I'll bring it together
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into a smooth,
spreadable frosting
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with two tablespoons
of heavy cream.
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This is when
the magic happens.
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It smooths out
and gets luxurious.
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And I'll finish
with a splash of vanilla.
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This is smooth.
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It's looking really good.
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My bars are fully cooled.
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And now for my favorite part,
the decorating.
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I'll plop on my frosting.
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I'll spread this all over
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into thick, luxurious swoops.
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It's a lot of frosting,
but these farmers can take it.
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Smooth out the edges.
Make it pretty.
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I'll crumble some
Speculoos cookies
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over the top for crunch,
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and also, 'cause then
you have a visual
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of what's in the cookie bar.
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Kinda looks like dirt.
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I guess, more accurately,
it would be the subsoil.
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And because Bernie wouldn't
let me out of the house
without them,
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[softly] just a few sprinkles.
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Those are really pretty.
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[sighs] That is
a satisfying cut.
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Check you out.
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That's a good-looking
cross section, am I right?
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Almost too pretty to eat,
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but I do have to make sure
that they're okay
for the farmers.
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Wow.
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They're chewy. They're sweet.
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That crunch
from the cookie on top
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is the perfect textural touch.
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These are awesome
for a hearty harvest lunch.
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Coming up, the easy secret
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to tender, juicy,
and flavorful pulled pork.
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All the farmers I know
love meat,
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so for a harvest
lunch centerpiece,
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I'm giving the people
what they want
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and making giant, juicy
pulled pork sandwiches,
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piled high
with charred broccoli slaw
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all onto a pretzel bun.
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I act like I'm making it
for the farmers,
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but I'm obviously also excited
to eat these, too.
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To start, I've got
three pounds of boneless
pork shoulder here
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that I'm seasoning
all over with salt,
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and I've cut this
into 3-inch pieces.
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It'll make it easier to pull
and it'll cook quicker,
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and I'll sear it
right in my pressure cooker,
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so it's a one-pot wonder.
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I'll get a couple
of tablespoons of oil in here.
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Don't skip this step.
It is crucial for flavor.
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It's such a satisfying sound.
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I have this on the high
saute setting
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so that I can really get
that great color.
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I'll sear this in batches.
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I don't want
to overcrowd the pan.
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A few minutes per side.
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So, typically for harvest,
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I just do sweet baked goods
for the farmers.
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But last year, I figured,
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"I'll add
an extra special treat
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and do some
pulled pork sandwiches."
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This was toward
the end of harvest.
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So I drove around
delivering them,
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and when you drive around
during harvest here,
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you see all the tractors
in all the fields.
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There are more trucks
on the road.
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There are sugar beets
sprinkled all over the road.
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It's actually really exciting.
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There's this great energy
in the air.
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This is their big moment.
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So, this searing really bumps
up the flavor of the meat.
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If you've ever tried
a slow-cooked meat
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that hasn't been seared,
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it kinda just falls flat.
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I'll get these out and then
get the other batch in.
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I feel like pressure cookers
are a little easier to clean
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than a big honking Dutch oven,
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which is nice, because Nick's
busy harvesting right now.
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He doesn't have time
to do all the dishes
like he normally does.
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All right.
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That's done.
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I'll get these out,
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then continue on
with my braising liquid.
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I'll toss in a chopped
red onion with a little salt,
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and saute until it's soft.
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It's smelling sweet and porky.
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I'll get my spice blend in now
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which is a mixture of cayenne,
paprika, garlic, and cumin.
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So, it's savory. It's smoky.
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It's a little bit spicy,
but not overly so,
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and I'll allow my spices
to toast in with the onion.
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I'm smelling that cumin.
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Once I can really
smell the spices,
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I know they've toasted.
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I'll pour in one cup
of low-sodium chicken stock.
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I'll sweeten this
with a quarter cup
of brown sugar
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and then brighten it up
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with half a cup
of apple cider vinegar,
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giving you those sweet,
appley, harvest-y vibes.
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Ketchup, the love of my life.
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I'll add a half cup
of ketchup.
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This'll also help kinda
thicken the sauce, as well.
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And two teaspoons
of Worcestershire sauce
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will add saltiness
and delicious depth.
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I'll nestle my pork back in,
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and as this pork cooks,
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it'll get fall-apart tender
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as it absorbs all of these
delicious flavors.
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I'll get the lid on.
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[automated tune plays]
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I'll pressure cook this
on high for 50 minutes
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while I make my broccoli slaw.
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See you later.
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This'll be a nice, colorful,
crunchy contrast
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to the saucy meat.
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I'm starting
with two heads of broccoli
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that I've chopped
into florets.
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Any time I can get some
vegetables and nutrition
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into Nick during harvest,
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I take advantage of it.
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I'm tossing this
with two tablespoons
of olive oil,
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and I'll season
with a good pinch of salt.
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I'll toss this together
and spread it out
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all over my sheet pan,
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and I'll roast this at 475
for 12 to 15 minutes
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00:11:01,066 --> 00:11:02,266
until it's charred.
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And then while that goes,
I'll make my dressing.
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00:11:04,367 --> 00:11:06,467
I've got some
buttermilk for tang,
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and mayonnaise because,
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00:11:08,867 --> 00:11:11,000
is it a Midwest slaw
without mayonnaise?
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00:11:11,066 --> 00:11:12,667
[chuckles] I'll start
with half a cup...
252
00:11:15,767 --> 00:11:17,500
...and then a quarter cup
of buttermilk,
253
00:11:17,567 --> 00:11:18,700
which will thin it out
254
00:11:18,767 --> 00:11:21,367
and add that
delicious sourness.
255
00:11:21,367 --> 00:11:23,967
A splash of apple cider
vinegar for acidity,
256
00:11:23,967 --> 00:11:25,600
a little honey for sweetness,
257
00:11:26,467 --> 00:11:27,867
and some garlic powder.
258
00:11:28,767 --> 00:11:30,166
I'll season
with salt and pepper.
259
00:11:33,266 --> 00:11:34,667
I'll give this a whisk.
260
00:11:38,166 --> 00:11:39,767
I'll pile in my fresh veggies.
261
00:11:39,767 --> 00:11:42,367
I've got a jalapeno,
shredded carrot,
262
00:11:42,367 --> 00:11:44,066
thinly sliced onion,
263
00:11:44,066 --> 00:11:45,166
and pineapple,
264
00:11:45,166 --> 00:11:47,767
which is, of course,
really good with pork.
265
00:11:47,767 --> 00:11:49,767
It'll add that hit
of sweetness.
266
00:11:49,767 --> 00:11:50,967
I'll get my broccoli.
267
00:11:53,900 --> 00:11:55,767
Oh, yeah.
That's good and crisp.
268
00:11:55,767 --> 00:11:57,000
I could eat this whole pan.
269
00:11:58,567 --> 00:12:00,400
I like roasting broccoli
for this slaw
270
00:12:00,467 --> 00:12:02,100
as opposed
to doing raw florets,
271
00:12:02,100 --> 00:12:03,500
because it softens it
a little.
272
00:12:03,567 --> 00:12:04,767
It'll eat better
with the pork.
273
00:12:04,767 --> 00:12:06,200
I'll toss this all together.
274
00:12:06,266 --> 00:12:08,100
I'm loving all
of these colors.
275
00:12:08,100 --> 00:12:09,166
All right, this looks so good.
276
00:12:09,166 --> 00:12:10,400
I'm gonna go in for a taste.
277
00:12:14,000 --> 00:12:16,567
Mmm. That is so good.
278
00:12:16,567 --> 00:12:18,400
I can't wait to put
these sandwiches together.
279
00:12:20,200 --> 00:12:22,800
Next, pork and pretzel buns
come together,
280
00:12:22,867 --> 00:12:24,200
and it's priceless.
281
00:12:30,967 --> 00:12:33,166
I am up to my arms in pork
282
00:12:33,166 --> 00:12:35,467
for some hearty
harvest lunches.
283
00:12:35,467 --> 00:12:38,600
This has been pressure cooking
for about 50 minutes,
284
00:12:38,667 --> 00:12:41,467
and it is just
fall-apart tender.
285
00:12:41,467 --> 00:12:43,266
My broccoli slaw
is ready to go,
286
00:12:43,266 --> 00:12:45,867
and now, all I need to do is
put together my sandwiches.
287
00:12:45,867 --> 00:12:48,200
The juices are still
in the pressure cooker.
288
00:12:48,266 --> 00:12:51,000
I'm gonna reduce them
so that they can get
thick and saucy.
289
00:12:51,000 --> 00:12:53,867
And to do that, I just hit
[cooker beeps] saute.
290
00:12:53,867 --> 00:12:56,567
[chuckles] That'll go
for about 15 to 20 minutes,
291
00:12:56,567 --> 00:12:58,567
and in that time,
I'll shred up my pork.
292
00:12:58,567 --> 00:12:59,767
Oh, yeah.
293
00:12:59,767 --> 00:13:01,700
I barely have to do anything,
because it's so soft.
294
00:13:03,867 --> 00:13:06,500
There are some good smells
going into my nose right now.
295
00:13:06,567 --> 00:13:08,600
Mmm, mmm, mmm.
296
00:13:08,667 --> 00:13:11,166
I have a couple
of toasted pretzel buns here
297
00:13:11,166 --> 00:13:12,567
which are good and sturdy.
298
00:13:12,567 --> 00:13:15,166
They won't get soggy
under the pulled pork.
299
00:13:15,166 --> 00:13:16,600
To assemble my sandwiches,
300
00:13:16,667 --> 00:13:18,066
I'll start
with a pile of slaw.
301
00:13:18,066 --> 00:13:19,066
I do the slaw first
302
00:13:19,066 --> 00:13:21,266
so that the sauce has
more room to travel
303
00:13:21,266 --> 00:13:23,000
before getting into that bun.
304
00:13:23,066 --> 00:13:24,100
A pile of meat...
305
00:13:25,467 --> 00:13:26,367
Oh, yeah.
306
00:13:28,266 --> 00:13:30,000
And I'll get some
of that reduced sauce.
307
00:13:32,900 --> 00:13:35,266
This'll be like, the glue that
holds everything together.
308
00:13:36,367 --> 00:13:37,166
[whispers] Nice.
309
00:13:39,367 --> 00:13:42,000
That is a beautiful sandwich.
310
00:13:42,000 --> 00:13:44,600
Give it a smash
to bring it all together.
311
00:13:44,667 --> 00:13:46,066
I'm not waiting for this one.
312
00:13:49,667 --> 00:13:51,367
Look at you. Hello.
313
00:13:54,166 --> 00:13:55,166
Mmm.
314
00:13:56,166 --> 00:13:58,867
Oh, yeah. That does not suck.
315
00:13:58,867 --> 00:14:01,467
It's sweet. It's salty.
It's juicy.
316
00:14:01,467 --> 00:14:03,967
That crunch from the pineapple
and the broccoli
317
00:14:03,967 --> 00:14:05,367
is doing it for me.
318
00:14:05,367 --> 00:14:07,000
I'm gonna have
one more bite of this,
319
00:14:07,066 --> 00:14:09,467
and then I'll build some more
to bring out to the farmers.
320
00:14:18,367 --> 00:14:21,467
For a saucy sandwich sidekick
in my harvest lunch,
321
00:14:21,467 --> 00:14:23,867
I'm whipping up
some French onion yogurt.
322
00:14:23,867 --> 00:14:25,500
It's a cinch to pull together,
323
00:14:25,567 --> 00:14:28,000
and a total nostalgic party
for your mouth,
324
00:14:28,066 --> 00:14:30,800
served with beet chips,
of course.
325
00:14:30,867 --> 00:14:34,100
So, I've got my caramelized
onions just about ready here.
326
00:14:34,166 --> 00:14:37,000
This is one large onion
that's finely chopped.
327
00:14:37,066 --> 00:14:39,100
I've been cooking it
over medium heat
328
00:14:39,100 --> 00:14:41,066
in two tablespoons of butter
329
00:14:41,066 --> 00:14:43,166
with a little bit
of salt and sugar
330
00:14:43,166 --> 00:14:45,166
to really bring out
the sweetness.
331
00:14:45,166 --> 00:14:47,767
You can see that
they're deeply golden.
332
00:14:47,767 --> 00:14:50,600
This is exactly where
I want them to be.
333
00:14:50,667 --> 00:14:52,300
Before I remove them
from the heat,
334
00:14:52,367 --> 00:14:54,400
I'll deglaze the pan
with some white wine.
335
00:14:54,467 --> 00:14:56,300
That'll allow any tasty bits
336
00:14:56,367 --> 00:14:59,000
that are stuck to the bottom
of the pan to loosen,
337
00:14:59,000 --> 00:15:01,867
and then also, the wine adds
really great acidity
338
00:15:01,867 --> 00:15:03,767
and adds a nice dimension
to this dip.
339
00:15:03,767 --> 00:15:06,967
I'll stir it around and allow
the wine to reduce by half.
340
00:15:06,967 --> 00:15:09,467
So, I don't want it to be
a boozy dip, obviously,
341
00:15:09,467 --> 00:15:12,166
with all of these guys
operating tractors.
342
00:15:13,100 --> 00:15:15,000
Okay, I'll remove it
from the heat
343
00:15:15,000 --> 00:15:16,667
and grab the base for my dip.
344
00:15:16,667 --> 00:15:19,467
I've got a big tub
of whole milk Greek yogurt.
345
00:15:19,467 --> 00:15:21,600
I keep this on hand
at all times
346
00:15:21,667 --> 00:15:23,300
because it's so versatile.
347
00:15:23,367 --> 00:15:26,600
It's basically
a blank canvas for dips.
348
00:15:26,667 --> 00:15:29,300
I'll pile three-quarters
of a cup into my mixing bowl.
349
00:15:29,367 --> 00:15:31,166
I'll pour in
my caramelized onions
350
00:15:31,166 --> 00:15:33,166
and then enhance
the onion flavor
351
00:15:33,166 --> 00:15:34,767
with a bit of onion powder,
352
00:15:34,767 --> 00:15:36,300
almost in the same way
that you would add
353
00:15:36,367 --> 00:15:38,266
cocoa powder
and melted chocolate
354
00:15:38,266 --> 00:15:39,667
to a chocolate frosting.
355
00:15:39,667 --> 00:15:41,400
These two just play
off of each other.
356
00:15:41,467 --> 00:15:42,567
Salt and pepper...
357
00:15:45,300 --> 00:15:47,367
And then, some chopped
fresh chives will be pretty.
358
00:15:47,367 --> 00:15:51,300
This smell is bringing me back
to junior high school parties,
359
00:15:51,367 --> 00:15:54,000
where I would just camp out
near the French onion dip.
360
00:15:54,000 --> 00:15:56,166
Listen, I was just happy
to be invited.
361
00:15:56,166 --> 00:15:57,900
I'll stir it all together.
362
00:15:57,967 --> 00:15:59,000
Mmm, mmm.
363
00:15:59,800 --> 00:16:01,100
This smells good.
364
00:16:02,300 --> 00:16:03,767
You gotta serve
with beet chips.
365
00:16:04,700 --> 00:16:05,867
I'm diving in.
366
00:16:09,867 --> 00:16:11,967
Mmm. Mmm.
367
00:16:11,967 --> 00:16:14,667
It's sweet. It's salty.
It's tangy.
368
00:16:14,667 --> 00:16:18,000
It's still a little warm
from the caramelized onions.
369
00:16:18,000 --> 00:16:20,266
I better get this
out to the farmers
before I eat it all.
370
00:16:22,400 --> 00:16:25,367
Still to come, my campy take
on the snacky dessert
371
00:16:25,367 --> 00:16:27,467
Midwestern kids
were raised on.
372
00:16:38,567 --> 00:16:40,500
Since there is no shortage
373
00:16:40,567 --> 00:16:43,166
of the caloric needs
of a farmer during harvest,
374
00:16:43,166 --> 00:16:46,166
I am making
my s'mores snack mix,
375
00:16:46,166 --> 00:16:47,700
which is my s'mores twist
376
00:16:47,767 --> 00:16:50,367
on a classic
Midwestern snack mix.
377
00:16:50,367 --> 00:16:53,367
Loads of marshmallows
and graham crackers
378
00:16:53,367 --> 00:16:55,867
tossed together
with peanut butter
and chocolate
379
00:16:55,867 --> 00:16:59,100
and enough powdered sugar
to keep the sugar farmers
in business.
380
00:16:59,100 --> 00:17:02,100
I'll start by melting
some peanut butter
with some butter.
381
00:17:02,166 --> 00:17:03,200
This will basically be
382
00:17:03,266 --> 00:17:05,667
the glue to hold
the snack mix together.
383
00:17:07,000 --> 00:17:08,300
Add a stick of butter,
384
00:17:08,367 --> 00:17:11,066
and I'm melting these together
until they're smooth
385
00:17:11,066 --> 00:17:12,567
in my double boiler here,
386
00:17:12,567 --> 00:17:14,066
but you could also
use a microwave.
387
00:17:14,066 --> 00:17:16,867
I don't know
any Midwestern kid
who didn't grow up
388
00:17:16,867 --> 00:17:19,667
making gigantic batches
of this snack mix.
389
00:17:19,667 --> 00:17:22,467
We always had
this type of snack mix
at soccer practice
390
00:17:22,467 --> 00:17:24,000
to give us energy
to run around.
391
00:17:24,867 --> 00:17:27,000
And so, that'll
translate today.
392
00:17:27,000 --> 00:17:28,166
It'll definitely give
these farmers
393
00:17:28,166 --> 00:17:29,500
energy to harvest.
394
00:17:29,567 --> 00:17:31,100
This is starting
to get smooth.
395
00:17:31,166 --> 00:17:32,967
As this continues to melt,
396
00:17:32,967 --> 00:17:33,900
I'll chop up my chocolate.
397
00:17:33,967 --> 00:17:36,600
I've got 12 ounces
of milk chocolate here,
398
00:17:36,667 --> 00:17:40,667
and it is
the sweet, inexpensive
grocery store chocolate
399
00:17:40,667 --> 00:17:42,600
which is the best for s'mores,
400
00:17:42,667 --> 00:17:44,100
and I'll give it a rough chop.
401
00:17:44,166 --> 00:17:46,900
I'm doing a s'mores twist
on this snack mix
402
00:17:46,967 --> 00:17:51,567
because harvest always comes
at the very end of summer,
early fall, so...
403
00:17:51,567 --> 00:17:52,867
S'mores are summery.
404
00:17:52,867 --> 00:17:55,300
This is kind of, like,
the last hurrah of summer.
405
00:17:55,367 --> 00:17:57,667
Okay, I'll melt half
of this chocolate,
406
00:17:57,667 --> 00:17:58,900
and then reserve
the other half
407
00:17:58,967 --> 00:18:00,467
for tossing in at the end,
408
00:18:00,467 --> 00:18:02,700
so you get chocolate
in two textures.
409
00:18:02,767 --> 00:18:05,066
You get it melty, and then
you also get it snappy.
410
00:18:05,066 --> 00:18:06,667
Smelling good.
411
00:18:06,667 --> 00:18:10,266
Sometimes, Nick says
that he forgets to eat
for hours at a time,
412
00:18:10,266 --> 00:18:13,367
which is a concept
that is unimaginable to me.
413
00:18:13,367 --> 00:18:14,667
Because of that,
I like to make sure
414
00:18:14,667 --> 00:18:18,166
that he has some easy-to-reach
calories on hand at all times.
415
00:18:18,166 --> 00:18:19,700
I'll remove it from the heat,
416
00:18:19,767 --> 00:18:22,066
and now,
in my huge bucket here,
417
00:18:22,066 --> 00:18:25,000
I've got a bunch
of crunchy rice cereal,
418
00:18:25,000 --> 00:18:26,867
as well as some crushed up
graham crackers,
419
00:18:26,867 --> 00:18:28,400
because it's a s'mores mix.
420
00:18:28,467 --> 00:18:30,367
I'll pour this over my cereal.
421
00:18:30,367 --> 00:18:31,600
That's the good stuff.
422
00:18:31,667 --> 00:18:33,266
I'll gently toss
this together.
423
00:18:33,266 --> 00:18:34,900
I don't wanna crush
the cereal.
424
00:18:36,266 --> 00:18:37,600
I'll get it evenly coated.
425
00:18:38,166 --> 00:18:39,066
Mmm.
426
00:18:40,100 --> 00:18:41,767
It's coming together.
427
00:18:43,166 --> 00:18:45,600
Then, to "snack-mix-ify" it,
428
00:18:45,667 --> 00:18:48,367
I'll dump in a buttload
of powdered sugar.
429
00:18:48,367 --> 00:18:49,767
So, three cups, to be exact.
430
00:18:51,467 --> 00:18:52,767
This is the fun part.
431
00:18:52,767 --> 00:18:54,867
I want all the powdered sugar
to get incorporated.
432
00:19:00,900 --> 00:19:02,900
They teach this
in culinary school?
433
00:19:04,767 --> 00:19:07,266
No one said this was
a clean snack mix.
434
00:19:07,266 --> 00:19:10,367
When you're out
on a tractor harvesting,
you're dirty already.
435
00:19:15,266 --> 00:19:16,467
Oh, yeah. It looks good.
436
00:19:17,367 --> 00:19:19,066
Look at that.
I'm not done yet.
437
00:19:19,066 --> 00:19:22,567
I wanna toss in my remaining
chocolate that I didn't melt.
438
00:19:22,567 --> 00:19:25,166
It just gives it some
good textural excitement,
439
00:19:25,166 --> 00:19:27,600
and you can't have a s'more
without marshmallows.
440
00:19:27,667 --> 00:19:29,100
I've got two kinds,
441
00:19:29,166 --> 00:19:31,567
your standard, chewy,
mini marshmallows
442
00:19:31,567 --> 00:19:35,100
and dehydrated marshmallows
for crunch and color.
443
00:19:36,166 --> 00:19:38,300
I'll toss in two cups of each.
444
00:19:38,367 --> 00:19:40,100
And these,
you can find online,
445
00:19:40,166 --> 00:19:41,967
or you can buy the cereal
that has them
446
00:19:41,967 --> 00:19:43,967
and spend all day
picking them out.
447
00:19:46,000 --> 00:19:46,767
Oh, yeah.
448
00:19:46,767 --> 00:19:48,567
This is looking fun.
449
00:19:48,567 --> 00:19:49,667
I'll give it one more shake
450
00:19:49,667 --> 00:19:51,467
to incorporate
the marshmallows
and chocolate.
451
00:19:57,100 --> 00:19:58,200
I think I earned some.
452
00:19:58,767 --> 00:19:59,767
Oh, yeah.
453
00:19:59,767 --> 00:20:01,467
That is one big, happy mess.
454
00:20:02,000 --> 00:20:03,166
I'm finding a big chunk,
455
00:20:03,166 --> 00:20:04,500
and it even has
a marshmallow in it.
456
00:20:09,300 --> 00:20:10,900
It's crunchy. It's sweet.
457
00:20:10,967 --> 00:20:12,867
I'm so happy.
458
00:20:12,867 --> 00:20:13,900
Better not give this
to Bernie.
459
00:20:13,967 --> 00:20:15,800
She'll be [chuckles]
on the loose.
460
00:20:15,867 --> 00:20:17,600
I've got some lunch boxes
to build,
461
00:20:17,667 --> 00:20:19,100
and then I'll go find
my farmer.
462
00:20:20,700 --> 00:20:22,000
Hello.
463
00:20:22,000 --> 00:20:23,300
-Hey.
-You hungry?
464
00:20:23,367 --> 00:20:24,867
[Nick] You have food?
Come, come.
465
00:20:24,867 --> 00:20:25,700
[Molly] Close this?
466
00:20:28,000 --> 00:20:29,166
How hungry are you?
467
00:20:29,166 --> 00:20:30,100
[Nick] 10 out of 10.
468
00:20:30,100 --> 00:20:32,266
[Molly] Are you
snack mix hungry
469
00:20:32,266 --> 00:20:34,567
-or are you pulled pork
sandwich hungry?
-[Nick] Ooh, I usually...
470
00:20:34,567 --> 00:20:36,166
I usually grab
the pulled pork first.
471
00:20:37,467 --> 00:20:38,467
Oh, man.
472
00:20:39,667 --> 00:20:40,667
That hits the spot.
473
00:20:40,667 --> 00:20:42,867
[Molly] Okay, so how
is harvest going?
474
00:20:42,867 --> 00:20:44,367
Can you drive stick shift?
475
00:20:44,367 --> 00:20:46,367
'Cause I'm short one driver,
at the moment.
476
00:20:46,367 --> 00:20:47,266
No.
477
00:20:47,767 --> 00:20:48,567
All right.
478
00:20:49,667 --> 00:20:51,166
-Good luck.
-Thanks.
479
00:20:51,166 --> 00:20:52,467
See ya when I see ya.
480
00:20:52,467 --> 00:20:53,400
Well, see you around.
481
00:20:53,467 --> 00:20:54,700
-Bye.
-Bye.
482
00:20:54,767 --> 00:20:56,166
You wanna just slow down,
and I'll hop out?
483
00:20:56,166 --> 00:20:57,233
[Nick] Well,
we still have, like,
484
00:20:57,266 --> 00:20:58,600
-a quarter mile to go, so...
-[Molly laughs]