Відео

My Mamaw and Momma always added a little flour to the gravy to thicken it up. Really sticks to the ham and biscuits!

Im up here in Charlotte, born and raised here. You are my kind of people. 🙂 I was looking for a creasy greens video and there you were..looking forward to veiwing other videos here 🌷

I grew up cooking them with a little bacon grease and dash of vinegar. Creasy greens have their own unique taste 🌷

Put. Bacon grease not vegetable oil

Penns and burgers country ham are the best. Clift farms and finchville is ok.

Kudos to you for making Grandma's coconut cake same as my grandma born in 1904 how did every Sunday for dinner awesome memories

Put a little white vinegar in the water in your canner, You won’t have that film on your jars.

I’ve never met this group in person, but have listened to them on WSOF 89.9 in Madisonville, KY for the last 20 years. What a blessing.

Why not use bacon grease in lieu of oil?

That gravy on grits with country ham homemade biscuit,❤ can't beat it, yes we are from North Carolina, a small town called Chiquapin NC 😊 THANK YOU FOR SHARING.

I love him he's on spot

i8ve lose 2 phones while plowing. it came out of my pocket both times.

what are those middle sweeps called??

Just found this channel you sure are Farmall not half! Keep the red alive and id like to see what you are using for seed plates! My cole planter is the one hopper

That's not gravy. More like pork au jus.

country ham and biscuits with redeye gravy h*** yes with tomato and mayonnaise NO

Duke's Mayonaise and Real Foods Mayonaise are both made in the same factory

I’d like to see you post the seeds, too

Looks great! Thanks for sharing.

😊

Such beautiful singing

My favorite of all greens, my trouble is the stupid deer, they will eat them down to the root and destroy them.

We always put the red eye gravy over our two half of biscuits . Never on the other stuff.

Never seen water added been eating it since 1948, Your the first I seen cook it like I know it, except for the water.

Seriosly needs some Bacon dripings and Flower ( to thicken ) in that watery gravy !

Hi! When did you plant them? What month? Wondering if I could plant noe for a crop next spring

Hey You know what? I have seen all your UA-cam videos. Your content qualities are very good. but still, it is not delivering to the right audiences due to SEO problems. It would be best if you focused on your SEO and video optimization so that you can have more subscribers and views. Thanks.

So glad to find and join your channel! Reminds me of my grandmother's red eye gravy!

Why does nobody have the proper tines? They make "traction" tines that are MADE for pulling implements. They are 10X better than the 'bolo' tines.

Floyd Kramer in the background, who can go wrong lol. Amen brother you are a kin spirit of mine. We see things alot the same. Praying for you and your family and all that you put your hands to. God bless you brother Brandon.

Couldn't wait till fall of the year, we would be out in corn fields cutting creasy greens by the toe sack full. We would bring em home to moma and she would be washing them and putting them up to freeze. My 9th birthday was the best of my life, I asked for a big Ole mess of creasy greens all to myself and I got em, and boy they were gooduns! I miss cutting them they have all disappeared round here in North Carolina. They used to be in every corn field around here. Commercial farming I guess the pesticides is why they are gone. Thank you for the video it brought me to my childhood and even a tear or too thinking about the good old days. We used to go pick muscadines too. Mama made jelly and daddy made wine. Those days are long gone and forgotten. Thanks again for the awesome video.

I grew up on these, love them so much. I used to have to cut a mess for my grandmother, using her old butcher knife, slicing against the ground. I was just a little girl, but I could cut a mess in no time at all. Good things (and memories) from Mother Earth!

that is my kind of ham. My parents had it every Thanksgiving and Christmas. My wife won't eat it so I get it when we go out for breakfast. You cooked it crisp like I like it.

Good looking tractor sir! I've got Daddy's 63 140 and have used it for 48 years. Get in touch with Roy Edwards at Roy's Red Iron. He has reproduction operator's manuals for those tractor that will tell you everything you need to know including how to change the tread width.

I'm sure it's good but u talk to long and to many ingredients fir red eye. But God bless 😊

thank you. i found some "land cress" as google called it, in my garden and ive been letting them grow out, gettimg my husband not to weed wack them has been excruciating. i reckon theyre bout ready to harvest (all the parts that are in my lawn at least, i want the parts in my garden bed to go to seed) and ive been looking for recipes but couldnt find anything until i looked for Creasy greens. i appreciate the video, and will be trying to cook some up tonight

I hear y'all had the cicadas as well!!!

Unless those rear tires are worse than they look to me on camera they look fine?

good eatin right there

It's too late and doesn't matter in a way, but that small lever that goes either horizontal or vertical is the position control and the large lever that raises and lowers is the draft control.

What type of wire are you using for deer?

Happy independence day!

Keep the faith

Thanks again your videos are always helpful

The Mississippi purple hull pea is a crowder pea developed at Mississippi State University.

I've just gathered my first picking of Mississippi Purple Hulls. I'm going to follow it up with Mississippi Silver Skin Crowders. I use 0/20/20 fertilizer.

Happy 4th! enjoy a watermelon!

I fertilize my field peas too. I just fertilized them this morning with some 6-12-12.

Loved the video, nothing like seeing old school equipment at work. Hope all the peas come out.

Love Country Ham. It is readily available here in LA (Lower Alabama) Florida panhandle. I generally give mine a quick rinse, pat it dry, a touch of butter, low temp in a cast iron skillet. Cover to render the fat and moisture out. Flip, leave the lid off to cook down and brown- both sides. Remove the meat, deglaze with hot strong coffee, now the SECRET. A slurry of corn starch (1 teaspoon to 2-4 oz of water) add the slurry to the skillet and reduce the liquid until it leaves a dry trail when the spatula is dragged across the skillet. From there, biscuits and ham cover with gravy, or put the meat back in the gravy...enjoy.