Girl Meets Farm (2018–…): Season 4, Episode 5 - Girl Meets Farm - full transcript

It's wheat harvest on the farm

and everyone
is busy, busy, busy.

I'm making a meal
to share with the farmers

to keep them fueled and happy
for the days ahead.

they'll love my cheesy ham,
spinach, and potato pizzas --

wheat crust, of course...

A tangy tomato, basil,
mint salad with wheat berries...

That was a lot of tomatoes.

...And roasted rhubarb with
coconut pudding for dessert.

And I showcase my little harvest
this year -- the rhubarb.

Oh, yah. Mmm!



Hey! This is me -- molly yeh.

I'm a cookbook author
and food blogger.

this is my husband, nick.

This is our new addition...

And this is our home,

our farm on the
north dakota/minnesota border,

the place where I eat,
sleep, and breathe food.

these look like a party.

My food is a delicious mix

of my chinese and jewish
heritage

and a taste of the midwest.

wheat harvest
is in full swing on the farm.

Nick and the other farmers
are in their combines

collecting the wheat.



Then everything gets dried
and stored

in our gigantic grain silos.

It's awesome.

We're celebrating the end
of wheat harvest with a dinner

for all of
the hardworking farmers.

For dessert, I am making coconut
pudding with roasted rhubarb.

It's creamy and custardy and
it has a crunchy hazelnut crust.

We have a beautiful rhubarb
patch in our backyard

that just pops up every spring.

Everybody on the farm
can't remember a time

when the rhubarb patch
wasn't there.

So I'm going to put it onto
my rimmed baking sheet here.

And I want my baking sheet to be
rimmed because as this roasts,

it'll get pretty juicy, and I
want to hold onto those juices

because those,
in addition to the rhubarb,

will make a great topping
for my pudding.

And now I'm going to top it
with 3/4 of a cup of sugar.

And then I'm gonna add
the zest of a lemon.

The sourness of the lemon

will enhance that tangy quality
of the rhubarb flavor.

I'm also going to add
a tablespoon of vanilla.

Goes really nicely with this.

And then a few pinches of salt

to bring out
all of these flavors.

Now I'll just toss this
to combine.

So, wheat harvest is kind
of a community effort.

Every year,
nick and his dad will go

and help a neighboring farmer
with their wheat harvest.

And then when they're done with
that, the neighboring farmers

come on over
to help with our harvest.

And whoever's harvesting will
traditionally host a dinner.

So I'm doing my part.

Okay, this is all combined.

I'm just going to grab some foil
to cover this up.

I'm gonna roast this at 325
for 20 minutes covered

and then for 15 minutes
uncovered.

While the rhubarb roasts,

I'll get started
on my hazelnut crust.

This crust is fast
and flavorful.

I'm going to start
with a cup of roasted hazelnuts.

You can use any nut for this,
but whatever nut you use,

make sure that they're roasted
or toasted.

It'll bring out their flavors.

And I'll sweeten it
with a 1/4 cup of sugar

and a pinch of salt
to let the flavors pop.

And now I'm going to blend this
to a coarse crumb.

pretty much just like
a really coarse flour

is what you're looking for.

Okay. Next I'm going to bring it
all together with coconut oil.

I like this because it's solid
at room temperature

and so it will help
the crust stay together.

3 tablespoons
will do the trick.

I'm going to pulse this
a few times

just to bring
everything together.

when it all starts coming
together in larger clumps,

that's how I know it's ready.

I can also taste it to make sure
that there's enough salt.

Oh, that's delicious.
All right,

now I have
my serving glasses here.

One of the reasons why I love
this dessert so much

is because it can all be prepped

in the serving glass
the day before

and then it can be ready to go.

I now I'm going
to distribute my crust

evenly amongst my eight
serving glasses.

all right.
Now I have my muddler here

and I'm going to
press down my crust

all over the bottom
of the glasses.

You don't have a muddler, you
can use the back of a spoon

or a rolling pin or your hands.

These are looking great.

Now these can just hang out
while I check on my rhubarb.

it smells so nice and fruity,
a little bit floral.

All right,
I can just uncover this,

and then I'm going to stick it
back in the oven uncovered,

and that'll help get
some of that roasted flavor.

Pudding is an
underrated dessert.

This coconut pudding is so good.

It's going to go on
top of my hazelnut crust

and then it's going to be topped

with my roasted rhubarb.

To get started, I'm going to
make a slurry with cornstarch.

I'll get 1/3 of a cup
of cornstarch,

about 1/2 a cup
of coconut milk.

I want to whisk it really well.

Okay, that's looking great.

I'm going to add a tablespoon
of vanilla.

Vanilla and coconut
are a great pair.

And then I'm also going to add

3/4 of a teaspoon
of coconut extract

just to enhance
that coconut flavor.

I'm also going to add
3/4 of a teaspoon of rosewater.

Gonna whisk this again
to combine.

And now I'll set this aside

while I mix up
my remaining coconut milk.

And I'll pour them
right into my sauce pan.

And then I'm going to sweeten it
with 1/2 a cup of sugar.

And then a couple
of pinches of salt.

And I'm going to bring it
to a simmer.

So this particular pudding
is my take

on the middle eastern
dessert malabi,

which is a milk pudding,
and it's typically topped

with shredded coconut
and crunchy nuts.

And so my variation
has moved the nuts away

from the topping
and into the crust.

My coconut milk and sugar

have just about
come to a simmer,

and now I'm going to drizzle
in my cornstarch slurry,

then this will thicken
my pudding.

I want to drizzle it in
as I continue to whisk

to make sure that the cornstarch
gets distributed evenly.

Oh, this is going to be so good.

I can feel that it's thick.

I can see that the whisk
is leaving some trails.

That's how I know it's ready.

Okay, I'm going to pour this
back into my big measuring cup

because this will help me
pour it into my serving glasses.

Oh, look at how beautiful
and thick this is.

looks so good.

I'm very excited to eat this.

these look perfect.

Okay, I'm going to let
these set now in the fridge.

They should set for at least
four hours

or they can go overnight.

Okay,
I think my rhubarb is ready

to come out of the oven now.

This is beautiful.

I'm going to let this cool
and then I'll spoon it

over my pudding.

My coconut putting has set and
my roasted rhubarb has cooled,

and now I'm just spooning
the rhubarb over the top

for the third layer
and my dessert.

Look at these
three beautiful layers --

the hazelnut crust
and the coconut pudding

and that pink roasted rhubarb.

So pretty.

And they showcase my little
harvest this year --

the rhubarb.

Coming up, I'm gonna get
rolling on some hardy ham

and potato pizzas
with whole wheat crust.

these are stunning.

Then I'm putting together
a fresh and tangy salad

all over a bed of
our wheat berries.

Yum.

hello.
Hey.

So I came out here
to get some wheat berries

because I want and blended
into flour for our pizza crust.

Okay then.
Yeah.

I think this will be
just enough.

All right, thanks.
See ya.

It's wheat harvest,
and no joke,

if you walk into the wheat
fields they smell like pizza.

So it's only fitting that I make
pizzas for our harvest dinner.

And my ham and potato pizza

has everything
that hardworking farmers need --

meat and potatoes.

I'm going to start with
a simple pizza dough,

but it's gonna be extra special

because I'm gonna grind
some of nick's wheat

berries into whole wheat flour,

and I'm going to mill it
right here in my blender.

If you don't have fresh wheat
berries from the farm out back,

you could just use whole
wheat flour in this recipe.

okay,
it looks like whole wheat flour.

it smells a little nutty

like whole wheat flour.

All right, now I'm going to add
2/3 of a cup

of this to my bowl.

Now I'm going to add 1 1/3 cups
of all purpose flour.

Because otherwise, if I
just use this whole wheat flour,

the pizza dough would be way
too dense and chewy.

I'll also add
a teaspoon of sugar.

And then a teaspoon
of kosher salt.

Half a teaspoon
of instant yeast.

And then I'll whisk to combine.

I love the nuttiness
that the whole wheat flour adds.

Such great flavor,

especially
with the ham and potatoes.

This is just going
to be delicious.

And now that this is combined,

I'll add 1 cup
of lukewarm water.

And I'll whisk this in.

let me switch to my spatula.

It's a no-knead dough,
so I'll mix it together,

and once all the flour
is incorporated,

I'll cover it and let it rise

for at least an hour and a half,
or it could go overnight.

This is gonna be
a really nice flavorful crust.

This dough is looking great.

Now, I have my two rounds
of parchment paper

which will help me transfer
my pizzas to a pizza peel

and into the oven.

And I'm going to flour them
liberally

because this is
a very wet dough.

Flour the top of this, too,
to make it easier to handle.

And now I'll divide it in half.

So soft.

Now I'm shaping this
into a ball,

which will help me flatten it
into a nice round circle.

Mm.

Smells like pizza dough.

And I'll roll these out
into 12-inch circles.

I like using one of these small
rolling pins

to give me more control,

and if the dough feels like
it's getting too sticky,

I'll dust
with a little more flour,

and I'm just working
from the center outwards

until it's about
12 inches in diameter.

these look great.

Now, the first thing
I like to do

when I'm topping my pizza
is brush it with some olive oil.

It helps the crust get a little
bit of a crunchy exterior.

And brush it all over.

now it's time to top.

I've prepped all of my toppings
in advance.

Thinly sliced garlic.

Lots of garlic.

And some shallots.

Fresh mozzarella.
Just tear it into chunks

and sprinkled
with a little bit of salt.

And this gets really melty,
so...

I don't want to go too overboard
on the mozzarella.

Now my spinach.

Seems like a lot,
but it'll cook down.

And now I'll scatter
my ham all over.

I love these nice
big pieces of ham.

And lastly, some rainbow
fingerling potatoes

slice super thin.

I want to be careful
not to overlap them

so that they can get
evenly cooked

and thoroughly cooked, as well.

I don't want to have
any raw potatoes on my pizza.

These look beautiful.

Now, before I get them
in the oven,

it's really important to season
them with salt and pepper.

These potatoes need
a little salt

to bring out the flavor.

Now some black pepper, too.

Into the oven they go.

This is going to bake now
475 or 12 minutes.

It's going to be so good.

Next, a gorgeous salad
loaded with vegetables

on top of wheat berries
from right here on our farm.

I think the farmers are really
going to go crazy for this.

Nick and his dad are hard
at work out in the grain bins

tending to the wheat berries.

So I'm making them a hearty
meal to enjoy when they're done.

My tomato salad with wheat
berries is the star side.

It's fresh and sweet
with a little bit of heat.

To get started,
I'm blanching some green beans.

I have a pot of heavily
salted water that's boiling,

and I'm going to boil them
for only four to five minutes.

I want to cook them
but I still want them

to have a bite.

While these blanch,
I will make my dressing --

really flavorful
lime vinaigrette.

First I'm going to zest a lime
into my bowl.

And now I'm going to juice
all three of these limes

right into my bowl.

next I'm going to add
3 tablespoons of honey.

This will really complement
the sweetness of the tomatoes.

What I like about this dressing
is just how extreme it is.

It has a lot of acidity,

a lot of nice sweetness,
a little bit of heat.

Now I'll add 2 tablespoons
of sherry vinegar.

Sherry vinegar has
a nice dark caramely quality

that's going to complement
the lime really nicely.

Now add 1 teaspoon of salt,
and the pepper.

And then I'm also
going to use my zester here

to grate in a clove of garlic.

This is an easy way
to get garlic into a dressing

because sometimes
when you finally chop it

you still have those
big pieces of garlic in it.

Now I'll whisk this together,
and I'll also grab my olive oil.

Now as I whisk,
I'm going to drizzle in

about 1/2 of a cup of olive oil,

and I want to whisk it
continuously and vigorously

so that it can all emulsified
and thicken.

I'm getting whiffs of lime
as I whisk this.

Okay, this is looking
and smelling great.

I need to check
on my green beans now.

I don't want to overcook them.

I'll just use my spider here

to transfer my green beans
to an ice bath

so that it stops the cooking.

I want my green beans
to still be bright and green

and so the ice bath
will help achieve that.

These are perfect.

I'm gonna grab the rest
of my vegetables now.

I've got a red onion,
a jalapeño,

and a bunch of
different kinds of tomatoes.

I'm gonna start
by slicing my red onion.

I'll just thinly slice this.

All of the lime juice
and vinegar in my vinaigrette,

they're kind of gonna pickle
my onion, so they'll soften it

and make the flavor
a little bit more mellow.

All right, and then I'll slice
my jalapeño.

Gonna remove the seeds
so it's not too spicy.

And then I'll chop up
all of my tomatoes.

I have a couple of roma
tomatoes here.

I'll just dice these up.

I love these little
cherry tomatoes.

They pack so much sweetness.

I eat them right off the vine
from the garden.

this is going to be so tasty.

Okay, phew!

That was a lot of tomatoes.

I'm going to drain
my green beans now.

They are so bright
thanks to the ice bath.

Now I'll toss everything
together.

These colors are so pretty.

Now I have a bunch of fresh
basil and mint

that I'll just tear into this,

and that'll just add
to the freshness.

I love basil so much
and I can only have it

when I grow it in my garden.

During the winter up here,
for some reason,

we could just never get it.

Tearing these herbs will release
their flavor even more.

Gorgeous.

Now, this is a beautiful
salad on its own,

but I'm going to serve it
on a bed of wheat berries

for more texture,
because the wheat berries

are just going to soak up
all the flavor of the dressing.

Now I'm ready
for my wheat berries.

These are wheat berries
directly from the farm

that I've boiled,
and I love them.

They're such a good,
hearty grain,

and I like making a big batch
at the beginning of the week

and keeping them in the fridge
to toss in salads

and to have with grain bowls.

They're really good.

I'm essentially making
a gigantic grain bowl

with this dish.

So trendy,
and these are from the farm,

but you could easily find them
at any grocery store.

Okay, I'm gonna spread these
around my serving platter

and then I'm going to make
a well in the center

where all the vegetables
will go.

I'm gonna use my slotted spoon

to put the vegetables right on
top of my wheat berries.

This is so gorgeous.

Beautiful.

I've got a lot of dressing
left at the bottom of my bowl

that I'm gonna spoon
all over the wheat berries,

and they'll just soak up
all of that flavor.

For the finishing touch,

I'll sprinkle on
some flaky salt.

It'll add a really nice crunch.

I'm gonna sneak a taste.

Mmm. Mmm.

I love how hearty and chewy
those wheat berries are.

They are perfect
with these bright vegetables.

I think the farmers are really
going to go crazy for this.

Still to come,

I'm putting
the finishing touches

on my ham and potato pizzas.

This is starting to get
a little melty already.

Then it's time to celebrate
the end of harvest.

To the harvest.

I can smell those ham
and potato pizzas.

I sat they're ready.

these are stunning.

And I just got a whiff
of garlic and potato.

I cannot wait to eat these.

To finish these off, I'll add
some shavings of salty parmesan.

Right on the hot pizzas.

This is starting to get
a little melty already.

Then I'll add some chopped
parsley for a pop of freshness.

and lastly, some crushed
red pepper for a touch of heat.

looks and smells amazing.

This is taking pizza night
to a whole nother level.

Straight from the field
and into our bellies.

Really looks good, molly.

Happy end of harvest, everybody.

-we did it!
-You did it. Congratulations.

Dig in.
Fill up your plates.

-All right.
-All right.

Boy, I like that
down there.

Mmm.

So, chad, our wheat
is in that pizza.

No.
That's better-than-average
pizza, right?

It's amazing.

We met 40 years ago
during wheat harvest in 1979.

That's really good.

Okay, did you guys save room
for dessert?

-Ooh.
-Yeah.

Yes.

So, this is coconut
pudding with hazelnut crust

and my little harvest this year
from the rhubarb patch.

-Wow.
-Oh.

It's growing on me.

Get a bite
with all three layers.

That's the best way
to enjoy this.

-This is so good.
-Mmm.

-Good.
-Mm-hmm.

To the harvest.

cheers.