there's a sense of community and a family feel on the farm. >> stanley, we're gonna start picking up ingredients for our lunch. we're gonna get some -- >> look, it's an ostrich egg. >> it's called a dragon egg actually, we got this because they've got a very special, special taste. they don't get soggy. i put them on the fire like that, burn him in bit. cut him in half and eat like a spoon like a little desert. >> form in-house chef, -- is fanning the flames to make one of the specials of the day, eggplant caviar. pulled straight from the ground and simply pricked with a knife, these are going to be delicious. well they roast, it's time to start the past of course. >> this is one of my favorite things. big garlic.

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