Wilson's Orchard & Farm
Wilson's Orchard & Farm
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Baking From Scratch at Wilson's Bakery
A key part of our process at Wilson's is we bake from scratch. Scratch baking takes a bit more effort but we believe that the process honors the quality and freshness of our ingredients. We want to control as many steps of the process as possible to ensure that our craft and quality come through in the food we serve. Scratch cooking tastes better, and it’s better for us.
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Відео

Making the Vegan "Superiority Burger" from Brooks Headley | Cook the Book
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Former punk rock drummer turned James Beard Award Winner, Brooks Headley is our focus on today's episode. Owner of Superiority Burger in New York City, a mostly vegan restaurant, we try our hand at making the namesake dish, the "Superiority Burger" as well as showing off how vegetarian cooking can be made delicious.
The Perfect Seasoning Rub For Your Smoked Turkey!
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Today, Chef Matt walks us through how he makes one of his favorite seasoning rubs for a delicious smoked or roasted turkey! Plus learn some tips and tricks on properly smoking a turkey so you're fully ready for any holiday or get-together.
Stuffed Quail, Oysters, and More from Chef Frank Stitt's "Southern Table" | Cook the Book
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On this episode of Cook the Book, we're heading south to Alabama to talk about one of Matt's favorite chefs, Frank Stitt, and his book Southern Table. In today's video, we're making some great Southern staples. Simple roasted oysters, a delicious field pea salad, and a beautiful cornbread stuffed quail.
A Look Inside "Prune" from Author and Chef, Gabrielle Hamilton | Cook the Book
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On this episode of Cook the Book, we're diving into Prune by writer, chef, and restaurateur Gabrielle Hamilton. Named after her beloved Manhattan restaurant, Prune shows off her elevated culinary style using elements of home cooking. Highly original in concept, execution, look, and feel, Prune reads as if you were in the kitchen right beside her. Watch as Chef Matt makes a few recipes from the ...
Blushing Golden Apples | Bite Size
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Today we're talking about Blushing Gold Apples. This later season apple came from Coben, Illinois back in 1959. It's an improvement on its parent apple, Golden Delicious, and delivers a crisp and acidy flavor that develops other tasting notes like banana with storage.
Crimson Gold Crab Apples | Bite Size
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Today, Kyle is talking about Crimson Gold Crab, not to be mistaken for the regular Crimson Gold Apple. This crabapple was developed in the late 1800s by Albert Etter, a California horticulturist. The aim for these crabapples was to increase sugar content and decrease bitterness so you can better eat them out of hand.
Chieftain Apples | Bite Size
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Today, we're talking about an Iowa-bred apple called Chieftain! This apple was bred back in 1917 and is a cross between Jonathan and Red Delicious. This apple has great apple scab resistance and is sweet with a little crunch.
Smoothee Apples | Bite Size
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Today, we're talking about Smoothee Apples. This late September apple is an improvement on Golden Delicious. One of the improvements you'll find is it gets less russeting than Golden Delicious. Also in this video, we talk about "sporting" and how sport buds in botany work.
Facing Our Small Apple Crop
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Facing Our Small Apple Crop
Exploring the Worldly Flavors of Paula Wolfert in Her Biography "Unforgettable" | Cook the Book
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Exploring the Worldly Flavors of Paula Wolfert in Her Biography "Unforgettable" | Cook the Book
Walking Through Our Wildflower Patch at Wilson's Orchard & Farm
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Walking Through Our Wildflower Patch at Wilson's Orchard & Farm
How We Plant Our Flower Patch at Wilson's Orchard & Farm
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How We Plant Our Flower Patch at Wilson's Orchard & Farm
How Thrips Wreaked Havoc On Our Early-Season Strawberries
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How Thrips Wreaked Havoc On Our Early-Season Strawberries
Galletta Strawberries 🍓 | Bite Size
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Galletta Strawberries 🍓 | Bite Size
Yambu Strawberries 🍓 | Bite Size
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Yambu Strawberries 🍓 | Bite Size
Dripping-Fried Bread and Other Recipes from "Outlaw Cook" by John Thorne | Cook the Book
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Dripping-Fried Bread and Other Recipes from "Outlaw Cook" by John Thorne | Cook the Book
Pruning 101: A Guide to a Better Orchard
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Pruning 101: A Guide to a Better Orchard
Turning Winter Ingredients Into Restaurant Level Dishes at Wilson's Ciderhouse & Venue
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Turning Winter Ingredients Into Restaurant Level Dishes at Wilson's Ciderhouse & Venue
SunCrisp Apples | Bite Size
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SunCrisp Apples | Bite Size
Redfield Apples | Bite Size
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Redfield Apples | Bite Size
Ludacrisp Apples | Bite Size
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Ludacrisp Apples | Bite Size
Rosalee Apples | Bite Size
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Rosalee Apples | Bite Size
Sundance Apples | Bite Size
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Sundance Apples | Bite Size
Harrison Cider Apples | Bite Size
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Harrison Cider Apples | Bite Size
Binet Rouge Cider Apples | Bite Size
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Binet Rouge Cider Apples | Bite Size
A Tour of Our Wedding Event Space | Wilson's Ciderhouse & Venue
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A Tour of Our Wedding Event Space | Wilson's Ciderhouse & Venue
Dabinett Cider Apples | Bite Size
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Dabinett Cider Apples | Bite Size
Crimson Gold Apples | Bite Size
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Crimson Gold Apples | Bite Size
A Tour of Our Event Space for Private Events | Wilson's Ciderhouse & Venue
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A Tour of Our Event Space for Private Events | Wilson's Ciderhouse & Venue