00:00:02amazing I mean Society last month
00:00:04everything’s really sprouted in it also
00:00:06a lot of stuffs gone in as well because
00:00:08there’s a lot of tender crops that you
00:00:09can’t really put in till the last frost
00:00:11is passed and that was quite late this
00:00:12year we had a tiny bit of frost at the
00:00:14beginning of June which is really late
00:00:16and that’s down the south things like
00:00:19the tomatoes which were in here so I own
00:00:21just put those in recently after the
00:00:24frost because they’d have died otherwise
00:00:26Cape gooseberries as well those things
00:00:29that you see like little paper lanterns
00:00:32with orange fruit inside you can grow
00:00:34those in this country as well so but
00:00:36again they don’t like for us it’s a
00:00:38tomatillo because it needs little Tamar
00:00:42so doesn’t in Spanish but it’s it’s
00:00:44remember the tomato family and again it
00:00:48has this lovely kind of papery case yeah
00:00:51I mean that the proper name is Kayla
00:00:53–ks
00:00:53and and also cake gooseberries have the
00:00:56same thing and inside they’ll be a
00:00:58little tomato we like fruit which will
00:01:00get bigger but they’re their tartar I
00:01:02mean you can make them into evening and
00:01:04salsas and things like that but yeah a
00:01:07bit like chilies and same family but you
00:01:11know they’re closer and taste and form
00:01:13to a tomato yeah so I’m gonna stick
00:01:15those in there today next to the
00:01:17blackberries and the Tabor is Breanna at
00:01:20a brute a berry which is a hybrid
00:01:23between a blackberry and a raspberry and
00:01:26it comes from Scotland hence the name
00:01:28there’s like Logan berry as well the
00:01:29same kind of thing like a never-taker
00:01:31Terry’s a similar just a bit sharper I
00:01:33think and spiny ER but um I mean these
00:01:36plants are very old then there’s a bit
00:01:38of a grub this year but would be more
00:01:40next year but they’ve the blackberries
00:01:41are looking good we moved the olive
00:01:44trees that was a big job because you
00:01:45remember in those really big pots so
00:01:48they were they’re pruned in late spring
00:01:49and now they’ve been put in the ground
00:01:51there’s one over there and it should
00:01:52like it’s it’s the south-facing corner
00:01:54it’s nice and nice and sunny so it’ll be
00:01:57happier there and there wasn’t the pot I
00:01:58think and tomatoes have gone in recently
00:02:01can’t really get away with growing
00:02:03tomatoes reliably outdoors and say the
00:02:06north of England or Scotland but you can
00:02:08you can hear yeah give it a reasonable
00:02:11summer so yep they’ve gone in and what
00:02:14remains to me to do with all these is to
00:02:16go through the two sorts of tomatoes
00:02:18basically you get bush ones which sort
00:02:21of spread everyone have lots and lots of
00:02:23side shoots and you just let them sprawl
00:02:25and then you have one’s called cordon
00:02:26varieties which have a naturally have a
00:02:29strong central stem as you can see but
00:02:31even so these these things still want to
00:02:34branch everywhere sweet peas they were
00:02:36really good this year rather than
00:02:39starting them in pots I just let them I
00:02:42just Salford in the autumn when we cut
00:02:45them all down I just sort of split open
00:02:47the pods and Soudan Denton and they just
00:02:50you know came up much stronger than the
00:02:52ones that I do you know once I bought
00:02:53previously so yeah really good display
00:02:55this year don’t want to point out these
00:02:57spring cabbages as these were sown when
00:03:01I last July or something like that and
00:03:02planted out in September and they just
00:03:05grow really really slowly they don’t do
00:03:07a lot till until March I suppose he’s a
00:03:11they’re coming to the end of that lot if
00:03:13you know where they’re big it’s starting
00:03:15to split now but inside there’s be a
00:03:16really lovely tight white cabbage head
00:03:19really pleased with them and they loot
00:03:21absolutely great this is baby leeks
00:03:25because you don’t so leeks where they
00:03:27are to to grow eventually um so them in
00:03:30little blocks
00:03:33this is grow well not all the seeds come
00:03:36up at once so if you were to make a row
00:03:38of them you might find it was very very
00:03:39gappy and they can grow at this size and
00:03:43very high densities so it’s a better use
00:03:45of of land just to sow a load in a block
00:03:48and then when they get to about
00:03:50thickness of a pencil like this you can
00:03:52take them out and you plant them
00:03:54individually so you got to think all the
00:03:56dipper which is just a kind of it’s a
00:03:59broken Spade handle usually that’s been
00:04:01turned into a bit of you know made into
00:04:03a bit of a point any dip a hole like
00:04:04that about six inches deep and then you
00:04:06drop each one in and fill the hole up
00:04:08with water which settles the the soil
00:04:12around the roots and then you know you
00:04:13space them about out sort of
00:04:16foot apart something like that if you
00:04:18want really big ones or six inches if
00:04:20you don’t want points are big and so in
00:04:22about up to three weeks time older
00:04:25transplant this lot to their own you
00:04:27know to their final final growing place
00:04:30and then they’ll keep going till I’ll be
00:04:32eating them from you know September
00:04:34through till March probably useful
00:04:36having a polytunnel or even plushies or
00:04:38something like that because you can just
00:04:41get things that little bit quicker so
00:04:42has been very dry than parsley that I
00:04:44sowed in the ground you know direct in
00:04:45the ground it’s still quite small so
00:04:48this may go to see more quickly but at
00:04:50least it kind of bridges the gap so we
00:04:52do have a bit of parsley there and
00:04:53there’s lots of basil as well coming up
00:04:57this is that nice small leaved Greek
00:04:59basil yep
00:05:00really really nice stuff so Pete you’ve
00:05:03been telling me about these massive
00:05:05garlic yeah they’ve been they’ve been
00:05:07really good this year this all went in
00:05:09in October so you put one clove in and
00:05:14you get a whole bolt back because in the
00:05:16intervening time it splits and sweat and
00:05:18swells and this is nearly well this is
00:05:22ready if you want new season garlic you
00:05:24know the kind of wet stuff where the
00:05:26skins aren’t yet papery that’s what this
00:05:28is and I sent the first lock down to
00:05:31fifteen restaurant this week yeah anyway
00:05:33she digs them up berg yeah a lot of them
00:05:36right that’s true sir let’s choose a a
00:05:39fat looking one and have a look so let’s
00:05:44have a look at some nice size huge so
00:05:48for Britain that’s pretty good we’ve got
00:05:52nice sandy soil here and they like that
00:05:53and they like we look like well-drained
00:05:56soil so amazing a sassy stunning pleased
00:05:59with that we’ve got a traditional red
00:06:01stuff and then we’ve got the orange
00:06:02coloured beet roots and got some sort of
00:06:05cylindrical orange ones cylindrical red
00:06:07ones and then the pink ones as well
00:06:08hopefully thanks mate no worries
”