█ <Singing words on screen> >> We gonna cook somethin' good now.

>> Hello and welcome to the Farmer's Kitchen.

Our kitchens outside it is.

Aren't you happy?

I am happy to be out.

A couple of weeks ago, we had a lot of people saying, When are you going to cook outside?

We really enjoy you cooking outside.

So you know what?

We've got the perfect day.

Let's do it.

Now.

You have watched our show and you know that over the years we like to bring things in from the woods.

Let's think here.

Recently, what we have done, we have done dandelion jelly.

That's right, Redbud jelly.

And we have brought in puffball mushrooms.

And we'll show you what each one of these look like that we have actually eaten in our kitchen.

We've actually found chicken of the woods.

We've actually found hen of the woods.

We've actually found morels when we come to morels Let's talk about that for just a second because we're going to eat some mushrooms we found tonight.

Morels commonly found throughout a lot of the United States.

There's also something that you got to watch out for.

What's it called?

A false morel.

A false morel, now False morel.

How would you know the difference?

I wouldn't.

Oh, my goodness.

All right, look, here's a picture of me standing with my buddy Rick Hill, holding a morel.

A true morel.

Delicious.

Delicious.

Now, if you look at the morel, when you cut them up to eat them, they're hollow.

And the top part of the mushroom joins the bottom part and it's hollow all the way through.

You see a honeycomb like pattern all the way through it, a false morel, which I found today.

Wow.

See that right there?

Now, I'm not going to handle it too much, but take a look at that.

At the top is kind of wrinkly looking.

Now.

This is a kind of a glob of false morels together, but the stems are not hollow.

They're kind of almost like cottony.

And the top will come off and it's more, is it darker?

It can be.

Okay, but the top is more wrinkly, kind of looks brainy.

So you say they're poisonous.

Those are poison.

Okay, so that is an actual false morel.

We finally found a glob of them when I was out mowing, so don't even touch them you're saying to.

Be careful.

You can touch them.

It's better not to.

But that's pretty much what they look like.

Again, stem, not hollow, right.

As opposed to the true morel.

Here's another picture.

Slit down the side in the middle hollow.

They're very symmetrical where these are kind of globular, I guess you could say.

Now, here's a disclaimer.

I'm not going to eat that.

I am going to eat the morel.

When you decide to eat mushrooms, that's up to you.

Don't look at what I've done.

Find out how to key them out.

Talk to some old timers, look at some books, look online.

You're responsible for you.

I'm responsible for me.

That being said, all these things we've recently done, I found something.

Guess what?

What?

You know how I found it.

I saw it on the phone.

Kelli sent me a picture.

She said, Can you eat this?

I said, Yes, you were very excited.

Where s that at?

So we ran over to Kelli's house, found some good stuff to eat, bring it home tonight to incorporate into our meal.

█ >> One thing I love to do is to go into the woods and bring back my food, whether I'm hunting or I'm on the water fishing, and bring back that food.

Edible plants are everywhere this time of year.

Garlic, mustard, everybody has it.

You see it everywhere.

I'm going to take me some garlic mustard right here for a recipe.

Now, when you cut this up and you use it in a recipe, it has a nice, garlicky flavor.

And I really like this.

You can make a wild pesto out of wild onions, wild garlic.

I don't think we're going to find any ramps today, but I do believe we can find some wild onions.

People call them, some people call them garlic.

But you've seen that when you're mowing in the spring, you smell it.

When you cut into these.

A lot of people think they're weeds.

I like them.

This morning I had them in my eggs.

I had some garlic mustard, and I just made a little pesto out of wild onions, garlic mustard, put them in my eggs with some salt.

Pepper is absolutely wonderful.

But as I looked around my place today, I found hardly any mushrooms.

Kelli called me and says, Hey, I got this mushrooms.

She sent me a picture and I said, I know what that is.

We'll show you that right now.

█ >> Look at these beauties.

Look right here.

Look a little garlic mustard right there beside it.

This is the counterpart that's long dried up and gone.

There's what, a large one to look like.

Now you want them to be flexible.

You want them to be just like they are right now.

What does that look like?

If you look at this, especially this one, Ever seen a grouse in the woods or a pheasant?

Now, these also are in Europe.

Many times a hunter would be in the woods and they would see these and mistake these for a pheasant back.

This is a beautiful mushroom.

Now, if you smell this, what you're going to notice right off the bat almost immediately that it's going to smell like a cucumber or the rind of a melon.

And they have some of this taste as well.

That's one of the things.

And look at the bottom.

You can see that porous texture right there.

This is pheasant back.

Mushrooms.

Make sure that they stay moist because they can get kind of hard.

This outer edge is still supple, still edible.

This is the perfect size right here.

This makes me so happy to find things like this.

This is a beautiful, beautiful, beautiful representation.

█ >> See that right there?

Some people call it wild garlic.

Some people call it wild onion.

This needs to be hollow.

This needs to smell like an onion.

It needs to smell like garlic.

If that's the case, you can eat it.

That's the simple and easy thing.

If it smells like an onion or garlic, it is.

If it doesn't, don't eat it because there are some lookalike things out there that you don't want.

And they're mild too.

They're not as pungent as they are and they smell.

They're really mild.

The more you cook them, the kind of milder they get.

█ >> Ohh looky there.. that's a good one.

█ >> And I know, you know this but, you re in the woods and you need a snack and something sweet and nutty.

Get them when they first come out, because the longer they sit, when they start to lighten up, they re not as good.

Those are still good.

█ So as you're out and about, keep your eyes open, keep your ears open, keep your nose open.

I know everybody has seen these and you think well, those smell like onions, smell like garlic, but can you eat them?

Yes, you can.

But remember, I really want to stress this.

When it comes to mushrooms, it's not my responsibility to keep you alive.

It's yours.

I know what I put in my mouth and on my plate.

You know what's on yours.

Key it out.

Check it out.

I will help you and I'll be topical.

But it's up to you to do the fine print work.

But there's so much around, theres so much around this.

When you're out and about just the dandelions, there are so many things you can eat and enjoy.

No chemicals, right out in the woods, right in your yard sometimes.

█ █ So let's talk about this mushroom.

Wow.

You see, I kind of messed it up a little bit carrying it around, but you can see how that could be mistaken for a pheasant back.

That's what it's called.

Pheasant back in other parts of the country.

Some people call them dryad's saddle.

dryad, a dryad in Greek mythology is a spirit of a tree.

And sometimes that spirit takes the form of a beautiful woman.

Are you a Dryad?

I should know all this.

I'm Greek.

I knew that.

How about that?

To me, it's a pheasant back.

Some people call them pheasant tail and they're delicious.

They're delicious.

So here's what we're going to do.

We're going to look at this one now.

If you want to see what it looks like on the inside, you can see it's nice and white and yummy underneath it, you can see those pores.

Now, this is still nice and tender.

Some people scrape those pores off.

I'm not going to do that.

Some people peel this, as you can see.

You can peel that off.

Yeah, if you wanted to do that.

I don't see any reason to do that.

I ve eaten these before and I've always left that on.

I like it all to.

Yeah.

If it's a little bit dry this is a little bit bigger and we're going to cut off a little bit this outside.

See if you can feel that.

See how dry that is.

Yeah, that's starting to dry out.

So I'm going to cut off around those edges.

So what I'm going to do is I'm going to cut these into strips and we're going to put this in our recipe.

Oh, good.

So you take a little ulu knife, and I'm going to cut these into strips.

Now it depends on how you want them cut up.

If you want big pieces.

Now, if you did want to remove that and there's several ways to do it, that bottom poorest part and you scrape it off like such oh wow, if you choose to do that.

Now we got some shiitake mushrooms which we're going to add as well.

Now, obviously, a lot of us aren't going to have a pheasant back, mushroom growing in our backyard or woods.

If that's the case, you can use any kind of mushroom you want.

You can use shiitake you can use oyster whatever you want.

And if you don't like mushrooms, you don't have to use mushrooms.

If you wanted to do something different here, you can do some small carrots, good idea.

Some people don't like mushrooms, use some small carrots, some small potatoes.

And you can do that.

We're going to take our garlic mustard along with our bouquet garni, and we're going to put that in there.

Now, some people may think, why are you trying to be all fancy?

That's the last thing we're trying to do.

We're not trying to impress anybody.

The only thing that I'm trying to impress is your taste buds and your taste buds.

When you step outside your comfort zone and you start exploring the world of cooking, you find that, Wow, what does this do over here?

When I met Raoul, he blew my mind.

A French chef started introducing all of these things that I use today.

Today we're going to have some some beef stock, and we're going to have some currant jelly.

Where have you seen that?

Almost any time that we use beef or venison, we use currant jelly, red wine and beef stock.

Mm hmm.

Now, some folks, they use stuff like this everyday beginners.

it may be more of a salt and pepper garlic type thing.

And what it.

Why is he doing all this stuff trying to be hooty tooty?

We're using fire and charcoal.

Very, very basic setup.

Fire and iron and food.

Right.

It's that simple.

So we're making something taste very good with natural items that are just absolutely wonderful.

We're not trying to be fancy.

We're trying to impress your taste buds.

Right.

Not you or your buddies, but you and your taste buds.

Preheating an oven.

Okay.

Now, you do not have to cook this outside.

You can cook this inside, if you ll hold this.

You just enjoy it.

I love cooking outside.

If you pour me some in there.

All right.

Keep going.

Keep going, Keep going.

Perfect.

Heat is heat.

So now you see that fat?

I want that good stuff.

That fat does not bother me at all.

This is a chuck roast.

Now, whether you raise it or buy it from the store, I saw them on sale the other day.

Watch out for Chuck roast when they're on sale because you can do so many things with it.

I'm going to take this.

I'm a cut out about, I don't know, a couple of pounds anyway, bite size pieces.

They're going to shrink up just a little bit when I brown them.

We preheated our oven, our Dutch oven, like our oven.

It's a heat source, just like your oven inside.

You can do this in a crockpot, of course, you have to cook a lot longer, right?

This is about an hour and a half recipe, see if we got a snizzle Oh, all right, so we're going to brown our beef >> 350 degrees When you're preheating your pan or keeping 350 degree temperature inside of a Dutch oven outdoors on a 12 inch is >> 17 on the top eight on the bottom.

Remember that?

I try to remember that it equals 25.

Obviously, I want more on the top and the bottom because of space and and we re going to do a stacking tonight because we're making some bread as well.

So what have we got, Mrs. Farmer?

We've got beef and we've got mushrooms.

What could we possibly do with that?

I don't know.

What can we do with it?

I think about >> some beef and mushrooms over mashed potatoes.

Ooh, I like that.

And I like my mashed potatoes.

And >> I'm just going to lightly brown these as you know, it's going to cook for another hour and a half out here.

All right I browned the meat and coming back with my onions.

All right.

So our onions, I think, are sufficiently browned now with our butcher's twine, if you would take our parsley, Sage, Rosemary and thyme.

>> Are you going to Scarborough Fair?

Yes.

Have you heard that song?

Yes, I have that song now.

Not the one that was written in the sixties.

That is actually the actual Scarborough Fair song.

It's hundreds of years old.

Okay.

And the Scarborough Fair has been going on since the 1400s.

Okay.

So Parsley, sage, Rosemary and thyme.

Now you remember that from the song So many dishes so many dishes can work well with this especially beef dish.

All right.

So if you'll take me some partially sage, rosemary and thyme, tie them together.

I remember the first time I cooked with red wine was probably 30 years ago.

>> If you don't drink wine or don't believe in drinking wine, know this.

That your alcohol content is minute.

Once this cooks, down.

>> But the flavor is amazing.

The flavors absolutely amazing.

>> So I'm going to take I'm going to say 24 ounces of beef broth and I'm going to add some currant jelly and that's going to give us the sweet versus the salty and the tart, everything that we're going to do here at this point as well.

I'm also going to add some salt and pepper to taste.

Take a little bit of beef bouillon.

I'm going to get some salt content from there as well.

And I'm going to say that's about two teaspoons.

So that combination, remember that, the red wine currant jelly, you've seen it before and you'll see it again, work in a whole lot of recipes.

So we're going to bring this up to a boil now.

I'm going to take about four cloves of garlic.

We're putting those in whole and Kelli will probably eat those just like that when they come out.

All right.

At this point, we're going to put in our mushrooms, pheasant back, mushroom, and I'm going to take some shitake as well.

And if I had to guess, it's about three quarters of a cup of each.

And then I m going to put our beef back in here, we're going to take some of our garlic mustard and our parsley sage, rosemary and thyme and we're going to turn the heat up.

How do you turn the heat up?

We put the top on and remember, that's eight on the bottom, 17 on top.

Now, in a minute, we're going to get your bread started.

So let's clean all this stuff up.

Get your bread going.

This is an easy bread recipe.

Now, we've done bread on the Dutch ovens before.

We're going to stack tonight, but this one is probably easier.

Tell me why this is easier.

Well, it's >> kind of just it's got it s a yeast bread, but it's more of a flat bread.

It's not doesn't going to raise and it's going to be kind of more dense and thick.

And we're going to season it up with some of those onions and things you got out of the woods.

>> You know, you can do a lot to your bread.

You can put rosemary, you can do basil.

We're going to take the actual onions and we're going to take some of the garlic mustard and put in this bread.

Just a nice little taste.

>> And again, you got to let it sit and rest for how long you can rise for a long.

These can go a long time, usually at least probably 4 to 5 hours.

This one sat most the day.

You don't have to knead it a lot.

No.

And it's not going to be it's not going to rise up real big like a yeasty dough.

It's going to be more flat and cut and a dense.

So and >> we're doing this because it's quick.

It's the quickest bread we can do.

All right, let's get this mess cleaned up and then we'll start our bread.

█ Tonight is pure charcoal.

No fire blowing in our eyes.

Mm hmm.

You can do this with charcoal right outside.

This is going to be our stovetop.

Okay.

For asparagus?

Yum.

We've already made our mashed potatoes.

Now we got to make our bread.

Everything's coming together.

Yes it is.

Show us that Mrs. Farmer.

Well, I have a pack of yeast in here, and I've got one cup of warm water.

This is a simple recipe.

This is for something that you don't have to knead and cover and come back and knead and cover and come back.

You just leave it.

Lay all day if >> you want.

It can sit 2 hours.

It can go 6 hours.

Yeah.

And that's active, dry yeast.

Right.

And usually I'll have a whisk or a fork, but we re outside.

So we're good.

We re outside.

It's a wonder we're not using a stick.

That's right.

Half cup of sugar.

You gotta put sugar alright.

>> And I need.

Would you give me three quarters of a teaspoon.

That's a half.

I need three quarters of salt.

All right, I have a cup of butter if you want to dump that in, alright.That has been softened, right.

I'll put an egg.

Okay.

And here's the dry, which is oregano.

basil and thyme, just give a little taste.

Kind of a a dense, tasty bread.

Then we're going to come back with just a little bit of the fresh garlic, mustard and onions.

A little, just a little bit, a little thin pieces of that.

You want to add me a little flour?

We have three and a half cups of flour.

Slow, but yeah, just slowly it and let me mix it a little.

This is actually a bread flour.

Like I said, this is something you could actually put in a pan and put it in the oven on warm for a couple hours and let it rise and do it.

Or just like we said all day, I kind of punched it down a couple of times and made it flat.

This actually sat around for a while and we're going to cook it up.

All right.

I'm going to bring this up to you.

It s our 10 inch pan.

Thank you.

I'm a mess here.

But you know what?

I didn't really need this a whole lot.

And we are going to you could put this in a regular pan, but we're cooking inside why are we going to eat it If you didn't knead it, we need it, I need it, you re right ha!.

I'm gonna put it in here and we're going to let it spread out in the pan.

You can let it.

It won't get real big.

And it could go 2 hours ago.

6 hours.

Whatever you think looks good.

So let's let this sit for a couple hours back over here.

Bam!

We're going >> to put this right on.

Right on top of this.

We're going to put this is a ten inch pan.

Now we're going to put some on top.

Now that's roughly 14 and seven for the ten inch.

>> Well, last night I did 350.

For probably 15, 20 minutes in a regular loaf pan.

So I would say it's going to be about the same.

█ >> All right.

We're all coming together here.

>> There's something about cooking outside.

It's a little more work, but It's delish.

Whatever kind of seasoning you like, salt and pepper, maybe you got a multi season flavoring that you like.

Now, we don't want to >> overdo our asparagus.

We want just a little bit of crunch left in there.

All right.

I'm bringing this bread over.

>> Oh, are you kidding me?

Are you kidding me?

>> And check on this real quick.

Oh, it's looking good at this point.

I'm going to take out my bouquet garnie, >> and see what I got here.

Oh, I wish you could smell this.

Everything's tender.

It's all cooked together.

It smells right, if you know what I mean.

At this point, I'm going to take some corn starch, equal parts, cornstarch and water, and I'm going to pour in here and just thicken that up.

Thicken that up till it looks right.

And we're going to put that over our mashed potatoes and have us some kind of dinner.

█ >> Right.

Now, if you cook it in the ten inch, we let this rise a lot longer.

We like to put garlic on this, and it's like garlic sticks when you cut it that way.

That's the way the bread looks as a loaf.

We've been eating the fire out of this one to knock down to make it more like a flat breadstick.

All right, we've got good bread, Mrs. Farmer.

I want you to try that and see what you think.

Mm hmm.

Really good.

That mushroom sitting on the side of tree Yesterday.

We rescued it and made it famous.

Really good.

We need to find more mushrooms.

I like this.

Delish.

Mmm.

Delicious Meats nice and tender.

It's really.

It's delicious.

It's tender.

Your mushrooms are tasty.

I love it.

This bread, by the way, I gotta try it.

All the flavors.

That's unbelievable.

So nice and thick, isn't it?

You know what?

There's something about cooking outside.

There is.

And if you want some recipes, where would you go, Mrs. Farmer?

I go to TimFarmersCountryKitchen.com, everything in the world there, how to's, how to build this, how to build that, how to make this, how to make that, how to make ten gazillion recipes.

And we have a Facebook page we'd like see you over there.

How do you get there though it s pretty hard you hit like Tim Farmers Country Kitchen Facebook page hope to see you there.

Hard to believe, but a half hour has flown by.

Yes, it has.

I take this opportunity to tell you that it's all about good times, good friends and good eats.

We'll see you next week on Tim Farmer's Country Kitchen.

Dig in Mr.s Farmer.

Yum.

>> Funding for Tim Farmer's Country Kitchen is brought to you by Amerson Farms Country Store.

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█ <Train whistle>