(Kevin and Jacques laughing)
- And they said it couldn't be done.
Kevin, Jacques, and the giant peach.
It's not just about peaches, my friends.
It's about this pathetic little nectarine,
can't win them all.
There's an apricot bush tree, giant magical creature
in the backyard.
- [Jacques] It's true.
- It's the craziest I've ever seen it.
We're going to take a look at those, and at the very end
we're going to make a special, dirty little treat
in the pizza oven using these peaches.
Jacques's favorite.
This, is Stone Fruit Fury.
In San Diego they say you can't grow stone fruit,
but take a look my friends.
I think we know what we're doing here.
- I think we know what we're doing.
Let me just play you a little tune real quick.
Ready Jacques?
- [Jacques] Yeah.
(video game ping sounds)
- So many they're just dropping.
Am I even concerned? I'm not.
Let me see if I can get one that's nice and sweet.
(squeaky toy sound)
Did you get a nice juicy one?
- Dude feel this.
- Oh Lord. No I don't need to because I just feel this.
I just felt this.
- Look at that picturesque peach.
Wait, turn the cheek.
- Come on. That emoji.
That emoji.
- Double cheeked.
- All right, here's a question.
Here's a question. That bite, that juice.
- Oh all right. I'm not mad at it.
- Let's go.
(biting into peach)
(chuckling)
That's a peach.
- I didn't know Niagara Falls was in there.
Because that's juicy.
So Jacques, let's get into the real details here.
So that you are walking away with
more than just some shenanigans.
(Jacques laughing)
This peach tree is one of the youngest
fruit trees at the homestead.
- It's true.
- It is shockingly large for its size.
The citrus went in first.
This is maybe a year and a half from transplant.
Now the caveat is, maybe it was a little older
when it got transplanted.
It was a little older tree.
- Yeah, it was a 15 gallon pod I think.
- But not by much. Not by much.
So some sort of genetic mastery happened in here.
I don't really know.
For those wondering it's the Eva's Pride peach,
of which there's a few different types.
There's Eva's Pride, mid pride, I think August Pride.
So you can space your peaches out
with this backyard orchard culture methodology.
But what we've done is tried to thin this out.
You've seen this before where you remove some of the fruit
to make sure that you don't break branches.
I have to say, Jacques, I thought I thinned enough.
I definitely didn't. It was shocking.
- Yeah. And last year I think we didn't thin,
and the fruit wasn't as sweet.
This year it's definitely sweeter.
I think it's paid off.
- It's, it's definitely sweeter, but still.
- There's still a lot.
- This branch right here, I had to glean, I don't know
maybe 20 peaches from it this weekend.
And it's still leaning, still hanging low.
- Yeah, it's still hanging low.
- So.
- I think we need thin a little more.
- Here's the plan.
We're going to get as many as we can.
- Little squeeze test.
- A little squeeze test.
So what are you looking for?
- I want it to give.
- Just right.
- Because I feel like if you wait another day or two,
it's probably going to be over.
- It goes over.
So I'd say let's take every single one right now
that is in that,
- Passes the squeeze?
- That squeeze, yeah.
(chill guitar)
Take a look at this.
So this is a great example of, honestly a mistake guys.
It's actually a, I would say a somewhat
medium-sized mistake.
Nevertheless it, it ended up okay here.
These are just way too close together.
I can tell because look, I mean,
- That one's already rotten.
- Literally rotten.
Almost hit my foot.
But these ones I should have thinned.
So if I was to thin Jacques, I would've removed
literally all but one of these in this cluster.
- Mm.
- If I was being smart.
- And definitely any neighbors right?
- Yeah any neighbors.
- Side by sides.
- Yeah, exactly.
You want to leave it to about six to eight inches or so.
That's probably good for now.
So let's take our attention now to the failure.
My great failure, which would be this nectarine.
So this one, again, this went in at the same time
as the peach clearly did not do as well.
But also has this very bizarre problem Jacques,
on the bottom of the, of the nectarine.
- Oh, interesting.
- It has this sort of crackling.
Now I need to look it up.
We're going to do some research and show you
on the screen here what's going on here.
But it's really discouraging because almost
every single one has it.
- Yeah. And they're ending up small too.
- Small and a little bit sloppy.
But nevertheless, actually you can see.
- Should we just thin them all off?
- Well look at this. Birds.
- Yeah.
- You want to know my thinning technique?
Only the strong survive.
I used to do this.
Oh dude.
(Jacques chuckling)
One just hit my toe.
So everything that's left after that is
by default stronger than what fell.
Right?
- I'll take it. It makes sense.
- So, oh.
- An edible one?
I think you got a sample.
This is the mid pride peach.
So this one went in later.
Like I said, Eva's pride, mid pride.
And the whole reason you do that,
is because peach ripening windows,
it's maybe two to three weeks or so.
And so these peaches have been bred such that
they don't overlap in the ripening window.
So if you love peaches, you could just say
let's say these were all peaches, right?
- Yeah.
- Three weeks. Three weeks. Three weeks.
You got nine weeks of perfectly ripe peaches.
Whereas if I only had that one,
we're doing what we have to do now.
Where we have to try to save as many peaches as we can
by jamming them or jarring them up
or doing what we're about to do at the end of this video.
So let's go into the backyard, the apricot tree.
My pruning masterpiece. Did a great job pruning it.
Almost too good, because now it's hard to find them.
But we'll see if we can get any.
- I'm going to grab some chicken treats.
- The moment is here.
You're going to see how wild they go.
Who's going to go first?
(guys chuckling)
Lobster goes in.
See, look how violent they get
once they realize you can actually get into it.
- They're like ripping up some flesh right now.
- Yeah. Look at Lobster.
- So Rufio right here is going wild.
- So Rufio's become the the most beta of the hens.
- Oh really?
- Recently. Yeah.
See? See how hesitant she is to actually eat?
- Yeah. That's interesting.
- Because I watched a battle happen this weekend
with Chetty. Chetty and Rufio went at each other.
Like jumping over stuff, trying to fly
and attack each other.
It was the craziest thing I've ever seen.
I'm actually dripping this on Lobster, so I'll drop it.
But anyways, they're looking happy.
Let's go check out the apricots.
This apricot is one of the few trees
that was actually here when I moved in.
And take a look.
This is a mammoth sunflower.
The apricot is just a tiny bit taller than it Jacques.
And you've seen me prune this twice now.
And I have to say I'm pretty proud of the pruning job.
- It looks really nice and open
with like no light getting inside. Very healthy, happy.
- Which is exactly how a stone fruit wants to be.
Open, airflow, but not like wide open where
it's just getting blasted by light.
- Right.
(chill music)
They are pretty hard to find in here.
- Yeah, a little scavenger hunt.
- This one's almost off, but probably needs another week.
- Yeah, I don't want to take it.
- Yeah.
- It's just we know it's not going to be there.
Okay well, let's cook up something a little special.
What are we making Jacques?
- I think we're doing a little peach crumbly kind of thing.
- A whole peach crumble.
Okay, so here's what we're going to do.
Rolled outs, butter as the binder slash sizzler or whatever.
- I'm interested.
- And then a little b-sug.
- This is something I haven't had before.
- Really?
- Yeah.
- I'm finally showing you a new recipe.
- I like the lack of measurements. It's my style.
Freestyle.
- Yeah, a hundred percent.
- I think we're going to find that whatever this is,
is not going to hurt.
- It's not going to hurt.
See?
- A little too heavy there?
- Just a little, No. No, no, no, no.
If it's healthy,
- Rustic?
- If it's healthy, you can put more on. Right?
- Oh.
- Thus negating the health.
- Because this is fat free, sugar free.
- Fat free, sugar free.
Sugar free.
So here's where this is going to go.
This is going in the Gozney dome,
which Jacques and I both have.
And it's probably our favorite new cooking tool
on either of our homesteads.
- I'm not going to exaggerate when I say
that it's probably changing my life.
Because I'm a little over the top.
- He keeps texting me and saying I'm a god of cooking now.
Okay, so we're in the Gozney dome.
I'm running mine off propane right now
in the name of expedience.
We're at 652 degrees already.
In.
- Casual.
- Don't need to do anything besides just go in.
Ready?
(upbeat funky music)
Here's the thing, you grow your own food.
If someone, obviously a little prettier than this,
but if someone tried to serve you this up at a
Michelin star restaurant, you're probably paying,
- I don't even want to know.
- $200 prefixed menu with this is the
piece de resistance dessert.
And you're expected to sit down at the table,
and then someone long windedly says, oh, this is, you know
- Something's toasting.
Now we're good.
- I think we're, I think we're good.
Someone, someone tells you,
oh, this is a fresh California peach, da da da da.
I go, I grew it in my garden. I'm going home.
All right, Jacques, which one do you want?
This one, this one, this one.
Give me your, this one looks pretty solid.
- All right.
I don't know. It's your choice.
- Give me the one that I scooped.
That one.
- The deep scoop?
- Yeah.
- Okay.
- Because I know that peach was fire.
- Honestly. Michelin.
- Hey.
- Michelin.
- Throw a scoop of the vanilla ice cream on that,
I'll give you two stars.
- Okay. Look at this.
Oh, hold on.
Little brulee on top.
- Oh wow.
- A little accidental brulee.
- I did an accidental flambe this week.
- I don't even know what that is.
- I was not ready for that.
You know, I poured a little rum in,
and I forgot that it catches on fire.
- Dude. Honestly, I think we like.
- It feels good.
Like the peach is warm.
- It's consolidated.
- Yeah.
(muffled) Holy (expletive).
- I'm shocked that the peach is actually warm through
and the juice is like exploding out.
- That brings me right back to the Chattahoochee River.
You know what I'm saying?
- I know what you're saying.
- Right back to the Chattahoochee River in Georgia.
- It's a classic.
That Georgia peach.
- That bridge. Driving over that bridge,
just looking at the peach trees. Come on.
Here's a question.
Can you hear this?
That's my question.
Ready?
(light crunching)
- I heard it.
- Mm.
That's the crunch of a season's worth of love right there.
Don't you think?
Hey, try it.
Grow your own stone fruit.
We have plenty of guides on Epic Gardening,
but we mess around in Epic Homesteading.
Subscribe. Good luck in the garden.
- Peaches up.