Juicy Fruits The Edible Garden


Juicy Fruits

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Transcript


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'I'm Alys Fowler.

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'I'm a gardener and a writer.

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'I grew up in the countryside

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'but now my husband and I live in the city.

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'I get pleasure from simple things -

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'my chickens and home-grown food.'

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Two happy hens a handful of herbs.

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'And making things from what I find around me.'

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Oh, wow! See?

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'This is my garden -

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'a small Victorian terrace back yard,

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'around 20 foot by about 60.'

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Isabel, don't pee there!

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'This year, I'm experimenting.

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'I'm trying to avoid shop-bought fruit and veg and live off my own, home-grown produce.

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'But this won't be easy because I want my garden

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'to be as productive as it is beautiful.'

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Mmm. They're delicious.

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'Each week, I'll focus on different foods -

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'from runner beans to strawberries, apples to cucumbers, and even

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'edible flowers and show how anyone can grow,

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'cook and eat from their own garden,

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'even if you live in a city.'

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When planning my pretty and productive garden,

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I knew if I didn't devote most of it to growing vegetables, we'd starve.

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But I still wanted an island of indulgence too, and that meant fruit.

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Fruit, particularly soft fruit, is a costly luxury

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bought from the shops and yet nothing could be simpler to grow.

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You plant it and you sit back and wait.

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In my limited space,

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I want to squeeze strawberries, raspberries and blackcurrants

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alongside the apple tree that I've inherited,

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and I'm growing some fruit in pots for easy picking.

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Unlike vegetables, which you can pick within weeks,

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fruit requires a bit of patience.

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But it's worth the wait because you reap the rewards for years to come.

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And that's the point about fruit. Once you get them established,

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they are the most rewarding thing that you can put into your garden.

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Although it is a bit of an investment -

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you don't get much on year one -

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it's year two, three and in the case of an apple tree,

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generations to come, that makes them so worthwhile.

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It doesn't matter how small your space is, you really can fit fruit into it.

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And it's not just about walking to the bottom of your garden and eating

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a fresh apple, or that first, fresh, ripe strawberry of the season.

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It's how you process the fruit so that you can have it all year round that matters.

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And I want to show how you can preserve fruit, home-grown

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or shop-bought, by turning it into jam, or rich fruity liqueurs,

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delicious, dried fruit leathers or sweet dried apple rings.

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One of my favourite fruits has to be raspberries -

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a little luxury that bursts into flavour on the tongue.

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There are two types of raspberries -

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those that fruit in July and those that fruit in September.

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I'm growing the autumn-fruiting sort in my garden.

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I've already got some raspberry canes growing on my fence

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and late winter is the time when they need attention.

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It's time to prune the autumn-fruiting raspberries.

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They are by far the most simple thing to prune,

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because all you need to do is, in February, cut them back about

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ten centimetres, 15 centimetres from the ground.

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Then you cut all the canes back, like that.

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They will send up new canes,

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and that is what you will pick raspberries off in autumn.

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So you just chop the whole lot down, and that's it, job done.

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'However, I want to start enjoying my raspberries as early in the year as I possibly can,

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'so there's a little trick I know

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'to make some of my autumn-fruiting raspberries fruit early.'

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If you cut half of the canes down but leave half up,

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the ones that you leave will continue to go.

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Because they have a head start, these guys will fruit in July.

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You can't leave these canes and just never cut them,

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because you exhaust the plant.

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You cut one half one year, and the other year you flip it around

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and cut the other half back in February.

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So these ones will fruit in September,

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these ones will fruit in July.

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But my established raspberries won't give me the harvest I want,

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so I'm taking this opportunity to plant more.

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I've bought these autumn-fruiting canes from my local garden centre

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and I just pop them into the ground,

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making sure all of their spidery roots are covered with soil.

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A thick layer of multi-purpose compost will give them the early food they need.

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Then regular watering will be all they want in order to flourish.

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Everyone loves strawberries and I'm no exception.

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I'm growing mine both in the garden borders and in pots.

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It's very easy to make a strawberry happy.

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All you really need is to give it a lot of light.

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They like a good amount of sun.

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They can take a degree of dappled shade,

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but they need sun to ripen those beautiful red fruit.

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And if you have strawberries in your garden, you have them for life,

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because they are constantly spreading themselves around.

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It's quite easy...

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..to start off new ones, just by separating them.

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Strawberries tend to be not terribly long-lived.

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After about five years, they've kind of done as much as they can in terms of producing fruit.

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But as long as you keep dividing them,

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you will always have new plants,

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and I can't imagine a garden without strawberries.

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They are the taste of an English summer.

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For me, there's one fruit that reminds me of my Canadian family

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and that's eating blueberries on cornflakes for breakfast.

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They're also bursting with vitamin C, so all in all a must for my back garden fruit patch.

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But to grow successfully, you need to follow a few simple rules.

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Blueberries come from North America and in the wild,

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they grow in very acidic conditions.

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Like most people,

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I don't have acidic soil, but I'm not going to let that worry me.

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I'm planting two blueberry bushes in this old tin bath, filled with peat-free compost.

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And trust me, they'll thrive as long as I do three things.

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You keep them in the sun.

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You make sure that the compost is incredibly moist,

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which is why this bathtub is good. although it does have drainage,

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it holds a lot of moisture in the soil.

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Then, twice a year, I add rotted pine needles to the soil.

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And the pine needles are just acidic enough to keep them happy.

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The last thing to know about them is, they are much happier in pairs.

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If you just grow one blueberry on its own, you will get a crop, but it will be a very modest one.

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If you grow two, you have more cross pollinating opportunities and then you get bumper crops.

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May is a mad time in the garden.

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I'm constantly planting out young vegetables and then watering.

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But because I'm packing my fruit, flowers and vegetables together, I'm in danger of overcrowding.

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And that means suffocating shade that will strangle my seedlings

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and stop my fruit ripening.

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Time to be ruthless.

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One of the problems with this garden

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is that some things are really, really well established

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and they are kind of out-competing others.

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Which means...

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I've got lots of clipping and pruning

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that I constantly need to do.

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As well as in pots, I'm growing most of my fruit in a small four by six

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foot space at the bottom of the garden, underneath my apple tree.

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Move, Iz', move.

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This is my prize at the end of the brick road.

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It's a small strawberry patch, so that I can come and sit

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in the afternoon sun and pick strawberries.

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And it's part of my...

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small and slightly rule-breaking forest garden,

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which is the idea that you mimic the natural forest ecology.

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So you have under-storey ground-cover plants like the strawberries,

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and then you have the raspberries,

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which are doing really well this year.

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And then some currants, which are the next storey up.

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And then you have an even bigger storey, which is the tree.

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And everything within it is supposed to be edible,

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but I sort of broke those rules and...

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I went for pretty things instead!

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I've got apples, which is very exciting.

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The beauty of the blossom is over, but it's served its vital purpose -

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to attract insect travellers laden with pollen from neighbouring fruit trees.

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That's the key to a bountiful harvest -

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fruit trees need pollinating partners.

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Whilst growing fruit offers very few problems,

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you can suffer from gluts,

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as many things seem to ripen at the same time.

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And that's where preserving comes in.

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One ingenious way of keeping fruit

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is to dry it into leathers - chewy sheets of sweet,

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intensely flavoured fruit which are simple to make.

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Mina Tahir lives in a flat in the outskirts of Bristol

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and she makes her fruit leathers with wild fruit that she forages for

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in and around her local neighbourhood.

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Sheer abundance of fruit up there, and mushrooms, and greens.

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It really is quite astonishing.

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There have been times when I've gone for weeks, eating all my meals consisting of wild foods,

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with the odd eggs and pasta and rice thrown in,

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but consisting really of just wild fruits and veg and all sorts.

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Today, I'm going to pick some plums

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that I'm going to use to make fruit leathers.

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These are bullaces - the smallest of the wild plums.

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These particular ones taste an awful lot like Victoria plums.

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To make fruit leathers, the fruit needs to be stewed, so that it becomes really soft.

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You only really use the pulp.

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Once the fruit has been softened,

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it needs to be passed through a sieve if you've got one.

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This is the bullace leather.

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It's a really unappetising colour,

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but it tastes absolutely fantastic.

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You can sweeten it to taste.

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I'm using icing sugar, because it dissolves faster.

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You need to spread the pulp out evenly,

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so it all dries at the same rate.

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Mina is using a specialist dehydrator, but I spread mine

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onto a non-stick baking tray and pop it into the oven on its lowest temperature for around eight hours.

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It's best if you leave the fan on.

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It goes really shiny, slightly tacky to the touch

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and then you peel it off.

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It's really bendy.

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To store it, all you do is tear it up...

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..into strips. Let's try a bit first.

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Once it's dry, the flavours really intensify,

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then it's absolutely amazing.

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You get to experience the fruit in a completely different way to the way you'd normally experience it.

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There isn't anywhere I haven't foraged.

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On roadsides, in the middle of cities...

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There's always stuff there if you know how to look

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and what to look for.

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But it's not just foraged berries that make great leathers.

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Raspberries, apples,

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in fact all your garden-grown fruit are just as delicious.

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After an unseasonably hot May,

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a very wet June arrives, making the garden look incredibly lush.

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Whilst my salads and vegetables need constant picking,

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my fruit crops are still proving no bother at all.

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And what's more, I've got my very first harvest.

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The first strawberry of the season.

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And to the many to come.

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But not everything is looking as good as my strawberries.

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Underneath my apple tree in my little forest garden,

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my blackcurrant is suffering and I'm afraid it's entirely my own fault.

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Because I was greedy and I wanted blackcurrants last year,

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I didn't pay any attention to the rules,

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which is you plant the blackcurrant in autumn or spring

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and then you chop it back, and you are ruthless.

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You say, "I will not have any blackcurrants on my first year."

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Then you get a lot of really strong, healthy growth,

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and then the next year you get a bumper crop.

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But because I was greedy and I wanted the blackcurrants,

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I thought, "Ah, it's probably one of those old-fashioned rules."

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And this year, I suffer, with a pathetic crop.

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So, anyhow, I might get a breakfast out of this if I'm lucky.

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The beauty of an edible and pretty garden is that you get to enjoy it

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and eat from it on a midsummer morning like this.

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And it's such a treat to gather a home-grown breakfast.

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Did you lay any eggs? Ah, thank you very much!

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It's late August. Most apple trees ripen in October, but my little tree

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is an early-fruiting variety called Discovery.

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You can tell if an apple's ready or not because

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when you tip them up...

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if they come off, they're ripe,

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and if they don't, they need to stay on just that bit longer.

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And it has the most beautiful child's-drawing red apples.

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But unfortunately, it's not a storer.

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You almost have to eat them straight off the tree.

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They're very sweet. They're just amazing, incredibly crisp.

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I've got too many to eat in one go, but one clever way to preserve

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their deliciously sweet flavour is to turn them into dried apple rings.

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Now, it's really simple.

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You just...

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..take out the middle.

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And then they need to be about a quarter of an inch thick.

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And then immediately into slightly salty water,

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because this keeps their colour.

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And discard any bruised bits or...

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..insect-damaged bits,

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because they immediately seem to start rotting on the cane.

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Do you like the apple?

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You're a funny dog!

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Do you want more?

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And the only other trick I've found is if you rub a little bit of sunflower or olive oil

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on the cane first, then it stops them from sticking onto the cane.

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You can make apple rings with any eating-apple variety.

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Just hang them in a warm place to dry

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and after two to three days they'll be ready.

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They should store for months in an airtight container.

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Mm, they're delicious.

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The other great thing about fruit gluts

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is they make perfect give-away gifts.

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For me, the long-standing tradition of crop swapping

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is due for a comeback.

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So when my friend Emily's mum announced a damson glut, it was

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time to pay a visit with a carton of Alice B and Gertrude's eggs.

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-Here are some eggs in return for damsons.

-Thank you very much indeed.

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-Come on in.

-Cheers.

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-Hello!

-Hi!

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Cor, they all are up here, aren't they?

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Damsons are a delicious, tangy plum,

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great for all types of preserving and not often found in supermarkets,

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so if you don't have a neighbour with a tree or a farmer

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who'll bring them to market, try using plums as an alternative.

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My God, you've got tons!

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The rich, fruity flavour of damsons

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is really good infused with vodka to make a delicious sweet liqueur.

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So back at home, my friends and I set about making damson vodka.

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It's quite satisfying.

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It's a nice job. I like it.

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You start by pricking the skins

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to allow the flavour of the flesh to infuse with the vodka.

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The rich colour that follows comes from the skins.

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We're putting the sugar in here, and then we're going to put them in the pots?

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And then we'll just wash it out with vodka. It'll be fine in the end.

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For every pound of fruit add a pound of sugar to a litre bottle of vodka.

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Measurement, measurement!

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As you can see, it doesn't have to be an exact science.

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Smells lovely.

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Leave it to steep in an airtight jar

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and within three months it will be ripe to drink.

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I'm using the rest of the damsons to make a damson cheese.

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It's not really a cheese, it's more like a jam.

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My mum makes it every year, and I'm recreating her recipe.

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Put six pounds of damsons into a large saucepan with half a pint of water.

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Bring to the boil and then leave to simmer for about half an hour

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on a low heat until the damsons are soft.

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Pour through a sieve to puree the fruit and remove the stones.

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You'll need to add a pound of sugar to a pound of puree

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and let it dissolve.

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I think jam's much like preserving anything,

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because it's this idea that you have a cupboard full of...

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a season...

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..and that somehow makes you feel

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really safe.

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And that it's brightly coloured's quite good, as well.

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Keep stirring until the mixture becomes very thick,

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almost like a treacle so it comes away from the side

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and then pour it into sterilised jars or moulds.

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Mm!

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Because damsons are kind of naturally quite tart...

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it's not as sweet as you think it's going to be.

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It's perfect, actually.

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Damson cheese makes a delicious accompaniment

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to yoghurt or strong cheeses,

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so I'm giving away my spare pots as Christmas presents.

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Consider them bottled love.

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And to make my gifts pretty, I want to customise them.

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I've heard about a Japanese leaf printing technique called hapazome.

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Late September arrives, and with it, leaves of a scarlet hue.

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Come on, Iz!

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I have a plan to print jam-pot covers using nature's bounty.

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My friend Grace is a hapazome expert,

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so she's joined me at my local park to gather our raw materials.

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So, what are the best leaves to look for?

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Well, you can have a go with any leaves, but the best leaves are

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ones with interesting shapes and, obviously, interesting colour variation at this time of year.

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So you don't want to get leaves that have dried out, basically.

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If it crinkles and breaks up, that's not good.

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There's going to be no moisture in there, and it's not going to come out on the fabric.

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The lovely thing about this is the zigzag on the edge of the leaf.

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Hopefully, you'll be able to get...

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..to get all that definition.

0:23:000:23:02

You could easily get quite a leaf fetish, couldn't you?

0:23:120:23:15

Come on, Iz! Come on!

0:23:150:23:17

For our leaf prints, we've chosen fleshy leaves

0:23:190:23:22

with vibrant colours and strong shapes,

0:23:220:23:24

like ferns and pine needles.

0:23:240:23:26

And I've also picked some marigolds and violas from my garden.

0:23:270:23:31

-Do you think I'll get it on the same stalk here or not?

-Give it a go.

0:23:320:23:36

I mean, give it a whack and just...

0:23:360:23:38

The technique is straightforward enough,

0:23:400:23:43

but the choice of fabric does matter.

0:23:430:23:45

Natural fibres work best, because they easily absorb the colour that seeps from the leaves.

0:23:450:23:50

OK. Are you ready?

0:23:520:23:54

Right, yes, I'm ready. Oh, wow.

0:23:540:23:58

See? You can get good effects.

0:23:580:24:01

God, that's beautiful. All the veins in it!

0:24:010:24:04

It's amazing, the detail, isn't it?

0:24:040:24:07

It's just gorgeous the way it's such a different relief,

0:24:070:24:10

the way the stem creates the different thing on each side.

0:24:100:24:13

When totally dry, iron the material to fix the plant dye.

0:24:150:24:20

That is really beautiful.

0:24:200:24:21

Oh, wow. See?

0:24:230:24:26

Lovely.

0:24:260:24:27

My early-fruiting apple tree is over.

0:24:350:24:37

However, there are neglected apple trees

0:24:370:24:40

across the country, in woodlands, parks and country lanes,

0:24:400:24:44

all offering their own windfall gifts.

0:24:440:24:46

Thankfully, most apple varieties ripen in October

0:24:460:24:49

and that's when you're likely to get gluts.

0:24:490:24:52

-Isabel!

-SHE WHISTLES

0:24:560:24:58

Izzy! Thank you.

0:24:580:25:01

So, this orchard is on a bit of land which is connected to my local park,

0:25:050:25:09

and I always think it's such a shame

0:25:090:25:11

to think of all this fruit just rotting because nobody can be bothered to go and pick it.

0:25:110:25:16

And I've been allowed to pick up all the windfalls.

0:25:160:25:20

And the great thing about windfalls is

0:25:200:25:23

you wouldn't exactly want to eat this,

0:25:230:25:25

but it's perfectly good for juicing.

0:25:250:25:28

So you can use all sorts of

0:25:280:25:30

less-than-perfect apples.

0:25:300:25:34

There are so many apples here!

0:25:340:25:36

It's great!

0:25:380:25:39

So my plan is to offer a free apple-pressing service

0:25:430:25:46

to all those who have more apples than they can shake a stick at.

0:25:460:25:50

And I'm doing it at my local farmers' market.

0:25:530:25:57

I'm joined by my friend Syd and his home-made apple press.

0:26:040:26:08

There's a bit wedged in one corner, actually.

0:26:080:26:11

The apple crusher is powered by an electric drill

0:26:140:26:17

and the apple press, by two car jacks.

0:26:170:26:19

The aim is to slowly squeeze the pulp between our wooden boards

0:26:270:26:30

and then reap the liquid rewards.

0:26:300:26:33

But it seems everyone's got a crush on our crusher.

0:26:360:26:40

Faced with its new-found fame, it's gone into meltdown.

0:26:400:26:43

Yeah, it's still running.

0:26:490:26:51

We're slightly oversubscribed,

0:26:550:26:58

and it's meant that we've broken the machine!

0:26:580:27:01

So this bit is going to have to be done by hand.

0:27:020:27:04

-Oh, it's good.

-Yeah?

0:27:130:27:14

I've been effortlessly gathering fruits from my garden since June.

0:27:230:27:26

Yet, five months on, and I still have one lingering treat.

0:27:260:27:30

It's November, and I'm still picking raspberries.

0:27:300:27:33

Now, really, autumn-fruiting raspberries probably only produce

0:27:330:27:37

into October, it's just that it's been so unbelievably mild.

0:27:370:27:42

Traditionally, you used to wire your raspberries in so they stood upright like this.

0:27:430:27:49

But I actually don't think there's any point

0:27:490:27:52

unless space is a real issue, because if you let them hang over,

0:27:520:27:55

the leaves naturally act as a foil and the birds

0:27:550:27:59

never find the berries, whereas if you hold them up,

0:27:590:28:02

it's quite clear where all the berries are.

0:28:020:28:04

Isabel!

0:28:060:28:09

Hello! Come on! Nicely...

0:28:090:28:11

Nicely. Ooh!

0:28:110:28:13

OK, one more for Gertrude.

0:28:150:28:18

Stop being a pig, Alice. No, it's for Gertrude. It's for Gertrude!

0:28:180:28:21

Oi!

0:28:210:28:23

Nicely! That's my finger.

0:28:230:28:26

Some people would say that you're slightly pampered

0:28:270:28:30

as far as chickens go.

0:28:300:28:32

Next time, in my quest for a garden that

0:28:330:28:36

tastes as good as it looks, I'll turn my attention to floral foods...

0:28:360:28:40

fragrant lavender biscuits...

0:28:400:28:43

There's nothing more summery than the smell of lavender biscuits.

0:28:430:28:46

..potent home-made floral fizz...

0:28:460:28:50

and fresh from my garden, an edible bouquet,

0:28:500:28:53

a housewarming gift of home-grown herbs.

0:28:530:28:56

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