0:00:14 > 0:00:15- There we go.- All right, George?
0:00:15 > 0:00:17- Yep, fine.- Try to bend the knees.
0:00:17 > 0:00:19Yes.
0:00:19 > 0:00:21Hello there, and welcome to Beechgrove
0:00:21 > 0:00:23on a cracking autumn morning.
0:00:23 > 0:00:26Before we get to the business of the day, let's just talk about
0:00:26 > 0:00:29morning temperatures, or overnight temperatures.
0:00:29 > 0:00:32Well, here in the garden, Jim, 5.2.
0:00:32 > 0:00:34- OK.- Going down. - And what about you at home?
0:00:34 > 0:00:37Well, I've got seven, but then, I'm in the city,
0:00:37 > 0:00:39so we've got this heat island effect, so it's not bad.
0:00:39 > 0:00:41Seven was my lowest at Meldrum.
0:00:41 > 0:00:44Our sound man, he's by the river and he's down to three.
0:00:44 > 0:00:45Down to three, as well.
0:00:45 > 0:00:48So autumn is definitely on its way and that's a very good reason for us now
0:00:48 > 0:00:51to get these camellias, which have been outside in the summertime,
0:00:51 > 0:00:54get them into the cold conservatory to protect the buds.
0:00:54 > 0:00:57They're looking super though, because you gave them a prune, didn't you?
0:00:57 > 0:01:00- Mm-hm.- They've got a good shape now, healthy colour.
0:01:00 > 0:01:03Look at them, the leaves are wonderful, great lustre on those.
0:01:03 > 0:01:05And, look, see the flower buds on the end? That's fabulous.
0:01:05 > 0:01:09They've been fed regularly with ericaceous fertiliser
0:01:09 > 0:01:12and with a sequestrian iron, because there's just a bit of yellowing
0:01:12 > 0:01:15on the foliage. Whether its iron or magnesium, I don't know,
0:01:15 > 0:01:18but they're certainly looking better and they formed decent buds.
0:01:18 > 0:01:21The other important factor is they have been well watered over
0:01:21 > 0:01:24the summer months, because if you get bud drop, don't you...
0:01:24 > 0:01:26- You do, yeah.- ..when they're starting to flower,
0:01:26 > 0:01:29it's all because of the watering during the summer.
0:01:29 > 0:01:31So now we've got to give them a little bit of protection.
0:01:31 > 0:01:33- Indeed we do. - Shall I start that?- Yes.
0:01:33 > 0:01:35Meanwhile, in the rest of the programme,
0:01:35 > 0:01:37if we're fit enough...
0:01:41 > 0:01:44Another allotment visit is looming and it's all about culture.
0:01:45 > 0:01:47Horticulture.
0:01:50 > 0:01:53And it is self-evident that it's been a very good tomato season
0:01:53 > 0:01:57here in Moray. Keep watching, cos there's a lot more to be seen.
0:02:01 > 0:02:02Nice-looking plants, George.
0:02:02 > 0:02:05There are... There are some crackers here, I tell you.
0:02:05 > 0:02:08Well, this has been a wonderful display, I think, over this summer.
0:02:08 > 0:02:12Maybe a late start, but this is all about half-hardy perennials.
0:02:12 > 0:02:14That's right, and that verbena down there has been
0:02:14 > 0:02:18particularly outstanding. I think that's a stunning plant, that.
0:02:18 > 0:02:20It is. That's a new variety, Endurascape.
0:02:20 > 0:02:23So I'm saying they're half-hardy perennials, so I mean, really,
0:02:23 > 0:02:27in a way, do we think that's a hardy perennial, if it's minus 10?
0:02:27 > 0:02:30- Is it supposed to go down to minus 10?- Yeah.- Right, so if we leave that out,
0:02:30 > 0:02:33with the mild winters we've been having, that could survive.
0:02:33 > 0:02:35- It could.- But, but...
0:02:35 > 0:02:39So, as an insurance policy, perhaps lift a plant?
0:02:39 > 0:02:45So the whole idea is with half-hardy perennials, you can take cuttings
0:02:45 > 0:02:47July or August - we've missed that.
0:02:47 > 0:02:52- Missed the boat.- So the other way is lifting stock plants and taking
0:02:52 > 0:02:55cuttings in the springtime and that's what we're going to do.
0:02:55 > 0:02:56- That's right. - We don't lift everything?
0:02:56 > 0:02:58No, well, lift the ones that you like.
0:02:58 > 0:03:01I mean, there's some lovely red geraniums there and this pink one
0:03:01 > 0:03:03I particularly like, so they are good.
0:03:03 > 0:03:06Argyranthemums, I mean, look at the flowers still on these. Gorgeous.
0:03:06 > 0:03:08There's a lot, isn't there?
0:03:08 > 0:03:11Only one of each colour and I'm going to lift all of those,
0:03:11 > 0:03:13so that we've got five of those to lift.
0:03:13 > 0:03:16Jim had his eye on the osteospermums...
0:03:16 > 0:03:19- So we need to lift...?- That one, violet ice, he'll love that.
0:03:19 > 0:03:22- Right, I'll get that one. - So what are we going to do?
0:03:22 > 0:03:27Basically, I've already put one of the argyranthemums in a pot.
0:03:27 > 0:03:30You don't want to sort of oversize the pot.
0:03:30 > 0:03:32- No.- Because we're ticking this over in the winter.
0:03:32 > 0:03:35Well, you don't want to feed it, you don't want it rushing into growth.
0:03:35 > 0:03:37You want it just to sit quietly and just, as you say, tick over.
0:03:37 > 0:03:41Tick over, in a heated greenhouse, but only, what, 5-7 degrees?
0:03:41 > 0:03:43Yeah, just above freezing.
0:03:43 > 0:03:46And I am now - I know it seems really sad -
0:03:46 > 0:03:48but I am going to chop this back by half.
0:03:48 > 0:03:51It'll go through the winter, it'll be quite happy in the spring
0:03:51 > 0:03:53and then once the temperature rises...
0:03:53 > 0:03:56- Well, that's when it grows. - The growth and we get the cuttings.
0:03:56 > 0:04:00And I think we'll get quite a few cuttings from one stock plant.
0:04:00 > 0:04:01I think so.
0:04:01 > 0:04:04But you've a slightly different idea to help with that.
0:04:04 > 0:04:06Well, this is a different idea.
0:04:06 > 0:04:09There is a geranium which is particularly colourful.
0:04:09 > 0:04:12I think that colour is just fantastic.
0:04:12 > 0:04:14So that is one which I would want to keep.
0:04:14 > 0:04:16And I would keep it as a house plant.
0:04:16 > 0:04:20- OK.- So I'm going to pot this up in a slightly richer compost, give it
0:04:20 > 0:04:24a bit of care and attention to get it re-established in the house and
0:04:24 > 0:04:27I'll keep it in the house, but I won't do anything else with it.
0:04:27 > 0:04:29Once this has finished flowering, it'll go out.
0:04:29 > 0:04:33- You'll just discard that?- I'll discard it.- Whereas the other ones
0:04:33 > 0:04:35- are our stock and they are for cuttings.- Yeah.
0:04:35 > 0:04:36I want to keep this one.
0:04:36 > 0:04:39I mean, Chris called it a dandelion, I think,
0:04:39 > 0:04:41a pot marigold called sunny.
0:04:41 > 0:04:42A power daisy.
0:04:42 > 0:04:46A power daisy, and it has flowered and flowered and flowered.
0:04:46 > 0:04:49It doesn't seed, so we'll have to take cuttings off it for next year.
0:04:49 > 0:04:51Another one in a pot.
0:04:51 > 0:04:52Yeah.
0:05:01 > 0:05:04Now then, this will be my third and final visit to the allotments
0:05:04 > 0:05:07in Tillicoultry here this season.
0:05:07 > 0:05:11Doubtless we'll do some recapping, we'll look at a bit of harvesting,
0:05:11 > 0:05:14discuss any problems that are ongoing and, most importantly,
0:05:14 > 0:05:16what the plans are for the future.
0:05:16 > 0:05:19The last shot you saw when we were here before was this fella.
0:05:19 > 0:05:22I reckon he's doubled his size in four weeks.
0:05:22 > 0:05:23Not bad going.
0:05:27 > 0:05:29I'm off to catch up with Bill McMurray,
0:05:29 > 0:05:32the allotment's committee chairman.
0:05:38 > 0:05:40Hi there, Bill.
0:05:40 > 0:05:42Hello, Jim, how are you?
0:05:42 > 0:05:44You big show off, you!
0:05:44 > 0:05:50- Well done.- Oh, that's just the thinnings, Jim, that's just the thinnings.
0:05:50 > 0:05:53Well, apart from the whole sense of everybody enjoying themselves here,
0:05:53 > 0:05:57what impressed me from the start was the orderliness of it all.
0:05:57 > 0:06:00And you made the point at the time that everybody is committed to help
0:06:00 > 0:06:03keeping the place tidy and the fact that you involve everybody.
0:06:03 > 0:06:05How regularly do you do that?
0:06:05 > 0:06:08Throughout the year, Jim, people maintain this site.
0:06:08 > 0:06:10But this Saturday, for example,
0:06:10 > 0:06:14we've got a work day where we'll do an end-of-season tidy up,
0:06:14 > 0:06:15- shredding and whatnot.- And it shows.
0:06:15 > 0:06:17There's no question about it.
0:06:17 > 0:06:18And what about organics?
0:06:18 > 0:06:21We encourage anybody who comes into the site to try and be organic.
0:06:21 > 0:06:23We're probably 95% organic.
0:06:23 > 0:06:26Yes. Now, when I go down that route,
0:06:26 > 0:06:28I then get us things like comfrey.
0:06:28 > 0:06:31Do many of the members use comfrey here?
0:06:31 > 0:06:35A large number of members use it in different ways.
0:06:35 > 0:06:40I use two ways. I make comfrey tea in this receptacle or use
0:06:40 > 0:06:44the comfrey leaves to put in between the potato shaws.
0:06:44 > 0:06:47Well, taking that some of you are actually using comfrey,
0:06:47 > 0:06:51have you ever actually measured its effects and its success compared
0:06:51 > 0:06:54with the commercially available fertilisers?
0:06:54 > 0:06:57We've tried it and there's absolutely no difference,
0:06:57 > 0:07:00except the comfrey is a lot cheaper.
0:07:00 > 0:07:02Quite right, absolutely, you're ticking the right boxes.
0:07:02 > 0:07:06Finally, what are the difficult things - what about pests and diseases?
0:07:06 > 0:07:08I mean, there are some that are uncontrollable,
0:07:08 > 0:07:11because everybody's doing different things.
0:07:11 > 0:07:14We have got them, we've got clubroot on the site in different places,
0:07:14 > 0:07:19we try to tell people to move their brassicas around from different sizes,
0:07:19 > 0:07:21- use lime.- Yeah, yeah.
0:07:21 > 0:07:25We had a problem with New Zealand flatworm, maybe five, six years ago,
0:07:25 > 0:07:27and what we did was
0:07:27 > 0:07:32get this image out to the public in the newsletter and put it on the
0:07:32 > 0:07:36notice board so they'd know what a New Zealand flatworm looks like and
0:07:36 > 0:07:37what to do with it if they do find it.
0:07:37 > 0:07:39We just sprinkle salt on them.
0:07:39 > 0:07:41OK. Thanks for that.
0:07:55 > 0:07:56Now then, Susan,
0:07:56 > 0:07:59it looks as if you're picking quite a nice crop of runner beans.
0:07:59 > 0:08:01Yeah, I'm very pleased with them.
0:08:01 > 0:08:05Tremendous. Before we get on to that, you used to garden in Yorkshire, didn't you?
0:08:05 > 0:08:07- Yes.- And did you find much of a difference?
0:08:07 > 0:08:09Well, the season's a bit shorter,
0:08:09 > 0:08:12so you have to start later and it finishes earlier,
0:08:12 > 0:08:14but the soil's great and things grow.
0:08:14 > 0:08:18These are crops that you have to pick regularly, don't you?
0:08:18 > 0:08:22Because otherwise... And of course the test is to do that.
0:08:22 > 0:08:26Clean. If they are over, there'll be a stringy bit which doesn't
0:08:26 > 0:08:29come through too well when it's on your plate.
0:08:29 > 0:08:31So you're doing a grand job and you're happy with it,
0:08:31 > 0:08:33with the variety and everything.
0:08:33 > 0:08:37But we have another story this side of the path, don't we?
0:08:37 > 0:08:40What about the courgettes? They look pretty manky with all of that mildew
0:08:40 > 0:08:43- but that is seasonal. - Well, they've had a fantastic crop.
0:08:43 > 0:08:45- Yeah.- I picked a whole load of courgettes yesterday,
0:08:45 > 0:08:47so there are not many left on it now.
0:08:47 > 0:08:50But we can't tell the same story about this lot here.
0:08:50 > 0:08:54No, this is a couple of butternut squash plants that have grown,
0:08:54 > 0:08:58but they haven't flowered and they haven't fruited and I'm a bit disappointed.
0:08:58 > 0:09:01Yes, I mean, there's nothing wrong, but they just haven't delivered.
0:09:01 > 0:09:05I just wonder again if it's part of the cycle we've had with
0:09:05 > 0:09:09the weather this year and they do need a little bit more cosseting.
0:09:09 > 0:09:13- Yeah.- I can see a situation where maybe further up the hill in their plot here,
0:09:13 > 0:09:18you get some nice big, round plastic drums, cut the bottom off,
0:09:18 > 0:09:20sink them about one third into the ground,
0:09:20 > 0:09:23fill them up with soil and compost and put these guys in it.
0:09:23 > 0:09:27The point being, the sun shines on that great ball of soil,
0:09:27 > 0:09:31raises the temperature and that speeds up this growth and then also,
0:09:31 > 0:09:32when it starts to flower,
0:09:32 > 0:09:36there's no shade and they're getting all the sun that is going.
0:09:36 > 0:09:37- Good idea. Thank you.- Yeah.
0:09:44 > 0:09:45What are you up to?
0:09:45 > 0:09:49Oh, we're just picking some pumpkins and...
0:09:49 > 0:09:55I just wish you to say that you are Jennifer and you are Douglas.
0:09:55 > 0:09:57I saw it on the gate - Jennifer's garden, Douglas' weeds.
0:09:57 > 0:09:59That's right.
0:10:00 > 0:10:02Aye, I saw that, right enough.
0:10:02 > 0:10:03Well, look at this!
0:10:04 > 0:10:06It's a veritable harvest festival.
0:10:06 > 0:10:09Wonderful selection of beans.
0:10:09 > 0:10:12Are you preparing them to be frozen? Or what will you do with them?
0:10:12 > 0:10:14Yeah, we're going to freeze the beans and I usually put the beans
0:10:14 > 0:10:16and peas in the freezer together and just use them.
0:10:16 > 0:10:20Yes. And then that great pumpkin.
0:10:20 > 0:10:22- And then onto fruit.- Yes. - What do you do with all this stuff?
0:10:22 > 0:10:26Well, that's going to go into jelly, crab apple jelly.
0:10:26 > 0:10:29For jam. And these are destined for wine.
0:10:29 > 0:10:32So you'll maybe get a bottle of wine next time you come!
0:10:32 > 0:10:34Well done, you. That's brilliant stuff.
0:10:43 > 0:10:47Now then, Marion, you're getting ready to plant out some young strawberry plants.
0:10:47 > 0:10:49- What's the story?- Yes, I am, Jim.
0:10:49 > 0:10:53Strawberry plants are quite expensive and I realised these small plants were
0:10:53 > 0:10:56coming off the main ones. I talked to a couple of guys in the allotments
0:10:56 > 0:10:59and they said to pot them up and I would have brand-new plants for
0:10:59 > 0:11:00- next year.- There they are.
0:11:00 > 0:11:03All you want to do is to separate them from the mother plant,
0:11:03 > 0:11:06line them out, knock them out of the pots and in you go.
0:11:06 > 0:11:10Two to three feet apart that way, 15 inches apart that way.
0:11:10 > 0:11:13You've got the idea. And you've made an interesting point,
0:11:13 > 0:11:15cos you learned that from some of the guys on the allotments?
0:11:15 > 0:11:17- Yes. Yes.- Why did you take an allotment?
0:11:17 > 0:11:19Why are you not gardening at home?
0:11:19 > 0:11:23Well, I have a garden at home, but I also have three back garden chickens.
0:11:23 > 0:11:28And chickens and vegetables don't mix unless they are on the same plate, Jim.
0:11:28 > 0:11:30You've got a lovely turn of phrase.
0:11:30 > 0:11:32You're absolutely dead on, that's for sure.
0:11:32 > 0:11:37But the other point about coming here is that you're meeting people.
0:11:37 > 0:11:38Yes, absolutely.
0:11:38 > 0:11:42This came along at a time I was on my own in a new area.
0:11:42 > 0:11:44I've made new friends down here -
0:11:44 > 0:11:47it's not just about the growing of the vegetables, it's growing of friendships.
0:11:47 > 0:11:49Yes, I quite agree with you.
0:11:49 > 0:11:51It's part of the ethos of the whole thing.
0:11:51 > 0:11:53Develop friendships. And through gardening,
0:11:53 > 0:11:57it makes a superb sort of set-up.
0:11:57 > 0:12:00- Yes.- And you've got a good range of stuff.
0:12:00 > 0:12:02All looking great.
0:12:02 > 0:12:05But this is slightly different, this is slightly alien.
0:12:05 > 0:12:07What are we talking about here?
0:12:07 > 0:12:10Ah, well, that is granddaughter Abigail's plot.
0:12:10 > 0:12:13- OK.- She's five and really keen on gardening.
0:12:13 > 0:12:17She planted the sunflower seeds herself and she cannot believe
0:12:17 > 0:12:20that they're now about three times the height of her.
0:12:20 > 0:12:23You see, that continuum is what just gets me.
0:12:23 > 0:12:26Cos here is a younger lassie, she's going to get hooked,
0:12:26 > 0:12:29she can grow things and she'll start an interest in what you're doing
0:12:29 > 0:12:33and that just clicks for me and that's why allotments are so good
0:12:33 > 0:12:35- and so successful. Thanks.- Yes.
0:12:45 > 0:12:47Well, then, Liz.
0:12:47 > 0:12:50A few bulbs as a wee thank you to you because you've
0:12:50 > 0:12:52been absolutely tremendous when we've been here visiting.
0:12:52 > 0:12:56Raised beds, part of the decorative area, daffodils going in,
0:12:56 > 0:12:59there's a whole mixture of daffodil varieties, different heights and so,
0:12:59 > 0:13:02- and you'll look after them? - Yes, my allotment's just over there.
0:13:02 > 0:13:06- Yes, yes.- So I felt it would be easy to come and maintain this
0:13:06 > 0:13:07- through the winter.- Aye.
0:13:07 > 0:13:10Well, we won't have much to do over the winter, really.
0:13:10 > 0:13:13- No.- I think maybe a net over the top to keep the vermin out?
0:13:13 > 0:13:15Yes, that's a good idea.
0:13:15 > 0:13:18And this whole area will be developed with more of this, I think?
0:13:18 > 0:13:21Yes, we're going to add another three round here, I believe,
0:13:21 > 0:13:24and paths running between to make more access.
0:13:24 > 0:13:27Yes. Well, there are people getting to my age who are less able,
0:13:27 > 0:13:29they like a raised bed to work on.
0:13:29 > 0:13:31- Yes.- And the children of course.
0:13:31 > 0:13:34I think so, and they're very productive, raised beds.
0:13:34 > 0:13:36Well, if we're going to get these finished, we'd better crack on,
0:13:36 > 0:13:38but I must say thank you to you and your colleagues.
0:13:38 > 0:13:41- Thank you very much. - It's been three wonderful trips.
0:13:41 > 0:13:42It's been a lovely time.
0:13:42 > 0:13:43- Good stuff.- Thank you.
0:13:43 > 0:13:45Let's get the job finished.
0:13:47 > 0:13:51Well, from George and myself looking at the summer bedding and taking
0:13:51 > 0:13:55that out and keeping some stock plants, I'm now moving on to next year,
0:13:55 > 0:13:58because I want to have a look at the spring bedding display.
0:13:58 > 0:14:01I also wants to show you how you prepare the soil,
0:14:01 > 0:14:05because this bed has been dug over to a space depth and then we've
0:14:05 > 0:14:08incorporated some of the Beechgrove Garden compost.
0:14:08 > 0:14:12So from this bit that's been dug over, this is what you end up with,
0:14:12 > 0:14:14which is quite amazing.
0:14:14 > 0:14:15So you rake it over,
0:14:15 > 0:14:18you firm the ground and then we have this really nice,
0:14:18 > 0:14:21fine tilth to do the planting.
0:14:21 > 0:14:26And we're going to have a look at about 12 different displays,
0:14:26 > 0:14:30with a mixture of spring bedding plants and bulbs.
0:14:30 > 0:14:34And I think it's amazing what you can get in the garden centres now -
0:14:34 > 0:14:40a fantastic range of violas, pansies, we've got the myosotis,
0:14:40 > 0:14:43polyanthus and wallflowers.
0:14:43 > 0:14:45So what am I doing this year?
0:14:45 > 0:14:48Well, what I've done is I've already planted that plot there,
0:14:48 > 0:14:50a lovely little viola.
0:14:50 > 0:14:53And in the centre, I have put the narcissus.
0:14:53 > 0:14:57So that's slightly different from the spring bedding that I did this year,
0:14:57 > 0:14:58because what I did with that
0:14:58 > 0:15:02was - the violas were planted right across and we dotted the bulbs
0:15:02 > 0:15:05in between and we felt that, actually,
0:15:05 > 0:15:07some of the violas were a little bit lost.
0:15:07 > 0:15:11So I'm hoping by putting them in the centre, they will be much better.
0:15:11 > 0:15:14Now, when you're buying your bulbs and you're spoilt for choice again
0:15:14 > 0:15:19in the garden centres, make sure you buy good quality ones that are nice
0:15:19 > 0:15:22and firm. And when it comes to planting,
0:15:22 > 0:15:27the general rule of thumb is twice the depth of the bulb itself.
0:15:27 > 0:15:28So, here again,
0:15:28 > 0:15:33I've got narcissus in the centre and we're going for pansies
0:15:33 > 0:15:36on the outside. Beautiful, fibrous roots here,
0:15:36 > 0:15:40you can tease them out a little bit if you want.
0:15:40 > 0:15:43And obviously, as well, you know, the ground is really quite dry,
0:15:43 > 0:15:48so we want to make sure that they are well watered in.
0:15:48 > 0:15:51So, pansies, violas, we're moving up.
0:15:51 > 0:15:52More narcissus.
0:15:52 > 0:15:56And then once I've got the ground at the top firmed down,
0:15:56 > 0:16:01I am going to do a combination of polyanthus and wallflowers with tulips.
0:16:01 > 0:16:04That is, again, the same as I did this spring.
0:16:04 > 0:16:08The polyanthus ones will have dwarf tulips and the wallflowers
0:16:08 > 0:16:10will have the later-flowering tulips.
0:16:10 > 0:16:13So I think we're going to have a fantastic display again next spring.
0:16:15 > 0:16:19This time of year, after we've finished most of our projects,
0:16:19 > 0:16:23there's often a lot of plants left over and I've got a whole
0:16:23 > 0:16:26wheelbarrow full of them here. But I'll come back to that in a minute.
0:16:26 > 0:16:28I want to have a look at this hedge.
0:16:28 > 0:16:31This is what we bought as an edible hedge.
0:16:31 > 0:16:34We saw an advert in a magazine that said plant an edible hedge and it
0:16:34 > 0:16:39was going to give us apples and pears and cherries and hazelnuts,
0:16:39 > 0:16:40and that's what's in here.
0:16:40 > 0:16:43We've got the pear tree there, we've got some...
0:16:43 > 0:16:47Well, this is like sloe and we've got hazel tucked in there.
0:16:47 > 0:16:50But you know what? In order for this to produce a hedge which is going
0:16:50 > 0:16:52to fruit, we shouldn't really prune it,
0:16:52 > 0:16:55because every time we prune this,
0:16:55 > 0:16:59what we actually do is we take off these flowering shoots -
0:16:59 > 0:17:03the ones that have got the potential to produce the fruit - and that is not
0:17:03 > 0:17:07going to do us any good. I'd be as old as Methuselah before this actually produced fruit.
0:17:07 > 0:17:09It might be good for wildlife,
0:17:09 > 0:17:12but I'm afraid if I wanted something to eat, it's not much good for me.
0:17:12 > 0:17:18Back to the barrow. This is an idea I saw when I was travelling
0:17:18 > 0:17:22in Ireland. And the gardener had come out of the garden,
0:17:22 > 0:17:25he'd done his weeding, possibly weeding in the herbaceous border or
0:17:25 > 0:17:29something like that. Come out with his wheelbarrow full of plants
0:17:29 > 0:17:32and just tipped it in the woodland.
0:17:33 > 0:17:35And he left it.
0:17:35 > 0:17:38And what I got there, what I saw there was this wonderful matrix
0:17:38 > 0:17:42of foliage and flower which then grew underneath the canopy,
0:17:42 > 0:17:45and that, to me, was just pure magic.
0:17:45 > 0:17:47It was a gift, it was something we were given.
0:17:47 > 0:17:48So I decided we'd do the same.
0:17:48 > 0:17:52This is plants which were spare from the garden, some which have been bought in,
0:17:52 > 0:17:55some which we have potted up from elsewhere and we're just going to chuck
0:17:55 > 0:17:59these in here. We're not going to be terribly fussy about them.
0:17:59 > 0:18:02This area is the area in which we have bulbs -
0:18:02 > 0:18:03we've got spring bulbs in here.
0:18:03 > 0:18:07We've strimmed it, we've watered it, so we've given it a bit of a start.
0:18:07 > 0:18:10But really, it's not very good soil.
0:18:10 > 0:18:14But all that we need to do is take a bit like that, right,
0:18:14 > 0:18:17take that out and put this fella in here.
0:18:17 > 0:18:20Here's a thing called anaphalis, and there it is.
0:18:20 > 0:18:22That will go in there.
0:18:22 > 0:18:24Now, we're not being fussy about this.
0:18:25 > 0:18:28That's it. That's all it gets.
0:18:28 > 0:18:33I hope we'll get this wonderful matrix of foliage and flower and a
0:18:33 > 0:18:37mixture of colours which you never thought you would ever have.
0:18:51 > 0:18:56Welcome to Gordon Castle, the spiritual home of the Clan Gordon,
0:18:56 > 0:18:58located in gorgeous Speyside,
0:18:58 > 0:19:01with the little town of Fochabers just over there.
0:19:01 > 0:19:05Now, in the Victorian era, this building was about three times
0:19:05 > 0:19:08the size, with a population to match,
0:19:08 > 0:19:12and a walled garden to feed them and to provide flowers and fruit and
0:19:12 > 0:19:15everything else. Well, over the years, it's fallen into disrepair,
0:19:15 > 0:19:19but we're now going to have a wee look at an ambitious and quite
0:19:19 > 0:19:22adventurous redevelopment plan for the garden.
0:19:22 > 0:19:23Can't wait.
0:19:27 > 0:19:30For the past three years, the castle's owners,
0:19:30 > 0:19:32Angus Gordon Lennox and his wife, Zara,
0:19:32 > 0:19:36have been restoring their ancestors' eight-acre walled garden.
0:19:36 > 0:19:39Planted full of vegetables, fruit and flowers,
0:19:39 > 0:19:42they've reinstated it as a working kitchen garden,
0:19:42 > 0:19:45reminiscent of its Victorian heyday.
0:19:45 > 0:19:49Once complete, it will be one of the biggest productive walled gardens
0:19:49 > 0:19:50in the UK.
0:19:53 > 0:19:56So, Zara, you and Angus are the new custodians?
0:19:56 > 0:20:01We started a few years ago now, and this is an incredible space.
0:20:01 > 0:20:05It is eight acres and it's very special and we wanted to open it to the public.
0:20:05 > 0:20:08- Yeah.- But we needed to find a way of using all the incredible
0:20:08 > 0:20:10produce from the garden.
0:20:10 > 0:20:14So we opened the cafe and restaurant,
0:20:14 > 0:20:17so that all the produce can be used there and in the shop and,
0:20:17 > 0:20:21for instance, the 3,000 lavender plants that we planted -
0:20:21 > 0:20:23the essential oils go into our bath and beauty products.
0:20:23 > 0:20:26Sure, sure. Because, of course, the garden was this size to support
0:20:26 > 0:20:29a veritable village, way back in the old days?
0:20:29 > 0:20:34When the castle was extended into a sort of huge palace of the north,
0:20:34 > 0:20:38they obviously needed a walled garden this size to feed everyone.
0:20:38 > 0:20:40And it's never been open to the public before,
0:20:40 > 0:20:44so we now hope that people will be able to see the journey of the
0:20:44 > 0:20:46restoration project.
0:20:46 > 0:20:48Yeah, you can't do it all in one year, can you?
0:20:48 > 0:20:49- No.- You have to phase it.
0:20:49 > 0:20:51Absolutely not an instant garden.
0:20:51 > 0:20:53We're about halfway through the restoration project,
0:20:53 > 0:20:57so I hope visitors will come and pay to look around the garden
0:20:57 > 0:21:02and realise that their entrance fee is going towards the 48,000 bricks
0:21:02 > 0:21:06that need laying for the edges and to do the next area.
0:21:06 > 0:21:08It's not going to happen overnight.
0:21:08 > 0:21:11But that's the trick. They want to come back to see
0:21:11 > 0:21:13what you've done next and get a few more ideas.
0:21:13 > 0:21:16Exactly, and hopefully, they'll enjoy the story and the journey of the restoration.
0:21:16 > 0:21:19Well, I'm off to find John and talk gardening.
0:21:19 > 0:21:20- I hope you enjoy it.- Let's go.
0:21:29 > 0:21:32Hi, then, John Hawley, head gardener here Gordon Castle.
0:21:32 > 0:21:36Did you realise before you came just what a reputation this place has for fruit?
0:21:36 > 0:21:38Well, I have to confess, Jim, I didn't.
0:21:38 > 0:21:41I think its a little bit of a hidden gem, actually.
0:21:41 > 0:21:45Top fruit, in fact, and the walls are covered in them - north, south, east, west facing.
0:21:45 > 0:21:48That's right, 250 individual specimens altogether.
0:21:48 > 0:21:50Really? What fruits have you got?
0:21:50 > 0:21:52Well, quite a few different varieties of apples.
0:21:52 > 0:21:54- Yeah.- We've got pears,
0:21:54 > 0:21:56we've got plums and gauges on the east and west walls.
0:21:56 > 0:21:59- Yeah.- We've got we've got these beautiful brick walls which
0:21:59 > 0:22:01absorb the heat and release it.
0:22:01 > 0:22:03Well, it ripens the wood and it ripens the fruits.
0:22:03 > 0:22:04That is correct, yeah.
0:22:04 > 0:22:07Well, it's an object lesson for people who want to grow these things.
0:22:07 > 0:22:10If you've got a wall, there's plenty of space going up...
0:22:10 > 0:22:12Utilise it. Absolutely. And even if it's a north-facing wall,
0:22:12 > 0:22:15you could still grow things like morello cherries on there.
0:22:15 > 0:22:19Aye, quite. Now, this here must be the Gordon plum?
0:22:19 > 0:22:21It is indeed, our very own Gordon Castle plum.
0:22:21 > 0:22:23They look pretty ancient.
0:22:23 > 0:22:27It was first recorded here in 1864 and it almost looks like these are
0:22:27 > 0:22:28- the originals, doesn't it?- Could be.
0:22:28 > 0:22:30Yeah, very old specimens.
0:22:30 > 0:22:33Absolutely. The important thing is what they taste like.
0:22:33 > 0:22:37Absolutely delicious and, as if by magic, I have one for you to try.
0:22:37 > 0:22:40All right, you do the talking while I just...
0:22:40 > 0:22:44- Yellowish.- Yellowish, but extremely juicy, extremely sweet.
0:22:44 > 0:22:47It's a desert plum, yet it's a very late one.
0:22:47 > 0:22:51We use it in our gin, so it's absolutely delicious, really sweet.
0:22:51 > 0:22:52Mental note alert, yes.
0:22:52 > 0:22:54And I presume you're propagating?
0:22:54 > 0:22:56Because there we have a young tree looking in good nick.
0:22:56 > 0:22:59Yeah, that's correct. We've been grafting them and we're trying to
0:22:59 > 0:23:01gradually plant more specimens, because, obviously,
0:23:01 > 0:23:03these old ones won't last forever.
0:23:03 > 0:23:08But these trees, back in the 1800s and so on, what about this lot?
0:23:08 > 0:23:10- Yes.- This is a new sort of fad, isn't it?
0:23:10 > 0:23:12It is, yeah, it's very fashionable, the step-overs.
0:23:12 > 0:23:15We've got lots of different varieties here.
0:23:15 > 0:23:17Now, we've planted nearly 300 altogether so far,
0:23:17 > 0:23:20we've got another 500 to plant over the next few years.
0:23:20 > 0:23:23So huge amounts, but the great thing is - and I always emphasise this
0:23:23 > 0:23:25to people - you can grow them in your own back garden.
0:23:25 > 0:23:27Because they are very simple to train,
0:23:27 > 0:23:30they take up very little room, very ornamental.
0:23:30 > 0:23:32But the key thing is, try and get them on a dwarfing root stock.
0:23:32 > 0:23:34- What age are these?- Three years old.
0:23:34 > 0:23:37That's all, so it doesn't take long for them to move into position.
0:23:37 > 0:23:40- Just the right height for a three-year-old to pick them! - Absolutely perfect, yes!
0:23:40 > 0:23:42- Veg next.- Vegetables next.- OK.
0:23:48 > 0:23:52This looks like it's been refurbished of late, this greenhouse?
0:23:52 > 0:23:53That's correct, Jim, yes.
0:23:53 > 0:23:57It's an old Mackenzie & Moncur one, a traditional Victorian glasshouse.
0:23:57 > 0:24:00I'm told it was done by local joiners.
0:24:00 > 0:24:02Yes. It's taken a couple of years.
0:24:02 > 0:24:03So it's all been done in-house.
0:24:03 > 0:24:05- Magic ratchet work. - All the original metalwork.
0:24:05 > 0:24:08Much of the woodwork's original, as well.
0:24:08 > 0:24:12- The tomatoes, you've a lot of varieties?- That's right, ten different varieties this year.
0:24:12 > 0:24:15- What are you saying about this one? - Ah, the blue bayou, yes.
0:24:15 > 0:24:16It's a bit unusual, isn't it?
0:24:16 > 0:24:18It looks nice on a plate.
0:24:18 > 0:24:21I wouldn't see it - I would have to be blindfolded to eat that.
0:24:21 > 0:24:23Yeah, you're probably right, to be fair.
0:24:23 > 0:24:26But you're growing them traditionally.
0:24:26 > 0:24:27- That's right.- Big pots.
0:24:27 > 0:24:29- Yes.- This is how you've always done it?
0:24:29 > 0:24:32It is, yeah. So we try and find the balance between production
0:24:32 > 0:24:34and ornamental, that's what we're trying to achieve.
0:24:34 > 0:24:36Well, with all these different varieties, I mean,
0:24:36 > 0:24:40they are taking the string up there and tremendous crop on here.
0:24:40 > 0:24:41Oh, there's tigerella.
0:24:41 > 0:24:43Tigerella, yeah, stunning.
0:24:43 > 0:24:45A lovely variety, as well - nice flavour.
0:24:45 > 0:24:46- It is good.- Mm-hm.
0:24:46 > 0:24:49Now then, chillies.
0:24:49 > 0:24:51Chillies are right next door, Jim.
0:24:51 > 0:24:53Is it another array?
0:24:53 > 0:24:55- A huge array, yes. - We'd better go and see.
0:24:55 > 0:24:56Let's have a look. Excellent.
0:25:03 > 0:25:06I wanted to bring you in here - this is where all the excitement happens.
0:25:06 > 0:25:07Here's where we grow our chillies.
0:25:07 > 0:25:10This year we've got 23 different varieties for our annual
0:25:10 > 0:25:13chilli event, including the ten hottest in the world.
0:25:13 > 0:25:16- OK.- I just wanted to point out this one, which is the fatalii jigsaw,
0:25:16 > 0:25:18which is unofficially the hottest in the world.
0:25:18 > 0:25:20We think it may be the hottest next year.
0:25:20 > 0:25:24This is the official hottest one in the world this year,
0:25:24 > 0:25:25which is the Carolina Reaper.
0:25:25 > 0:25:28How do you make the hottest? How do you measure it?
0:25:28 > 0:25:29Well, I don't, to be honest.
0:25:29 > 0:25:31I leave other people to that and they tell me.
0:25:31 > 0:25:33It is the number of people that collapse?
0:25:33 > 0:25:35I'm not brave enough. Exactly, yeah!
0:25:35 > 0:25:39You've certainly got an array of different chillies.
0:25:39 > 0:25:41Yes, they look wonderful, don't they?
0:25:41 > 0:25:45They're drying out really well for our annual chilli event.
0:25:45 > 0:25:46A whole array of colours.
0:25:46 > 0:25:50- Wonderful.- My interest in chillies stops right there,
0:25:50 > 0:25:52with an absolutely gorgeous pot plant.
0:25:52 > 0:25:54- It's a thing of beauty, isn't it? - Well, it is.
0:25:54 > 0:25:56I'm afraid you're not going to get me to do
0:25:56 > 0:25:59any tasting of this lot. It's not my taste at all.
0:25:59 > 0:26:02Well, that's OK, you don't have to eat them, you can just admire them.
0:26:02 > 0:26:05- Admire it. Well, we've had a super day. Thank you, John. - Thank you, Jim.
0:26:05 > 0:26:07Brilliant. Pass our thanks also to boss lady, Zara.
0:26:07 > 0:26:08Thank you very much. No problem.
0:26:16 > 0:26:20These oxalis make great house plants over the growing season,
0:26:20 > 0:26:24but what you need to remember is they do benefit from a rest
0:26:24 > 0:26:27and at this time of year - you want to stop watering them,
0:26:27 > 0:26:29put them somewhere frost-free.
0:26:29 > 0:26:32What I do is I actually put them on the top of my kitchen cupboards.
0:26:32 > 0:26:36But somewhere where you leave them alone and then we start to re-pot
0:26:36 > 0:26:37them again come the springtime.
0:26:39 > 0:26:43People of my vintage who find it a little bit difficult to get down
0:26:43 > 0:26:46on their knees to do some weeding are looking for a way out,
0:26:46 > 0:26:49and to my mind the best way is to have ground cover.
0:26:49 > 0:26:52Persicaria affinis - there are several varieties available,
0:26:52 > 0:26:55but the plain one here is absolutely stunning.
0:26:55 > 0:26:58It obviously covers the ground and blankets out the weeds,
0:26:58 > 0:27:02it's been flowering for weeks and a lovely bit of autumn colour still.
0:27:02 > 0:27:03It's good.
0:27:04 > 0:27:07Now, there are some things in gardening which
0:27:07 > 0:27:09are really, really exciting.
0:27:09 > 0:27:10And this is one of them.
0:27:10 > 0:27:11Look at this little orchid here.
0:27:11 > 0:27:15This is a thing called epipactis latifolius -
0:27:15 > 0:27:16it's one of the helleborines.
0:27:16 > 0:27:18It's a native orchid,
0:27:18 > 0:27:20and all of a sudden, it's arrived here.
0:27:20 > 0:27:23The girls found it when they were weeding up and down this hedge.
0:27:23 > 0:27:25Isn't it just fabulous?
0:27:28 > 0:27:30Isn't it great to be in the Alpine Garden?
0:27:30 > 0:27:32Because there's still quite a bit of colour in it.
0:27:32 > 0:27:34It often peaks about May-June time.
0:27:34 > 0:27:37Now, see the little cyclamen? Isn't that just a little jewel?
0:27:37 > 0:27:40That's absolutely fabulous for this time of year.
0:27:40 > 0:27:43I think Brian's done a wonderful job here.
0:27:43 > 0:27:45Can I have my turn?
0:27:45 > 0:27:48I cannot understand why people actually get romantic
0:27:48 > 0:27:50about that ugly little thing there.
0:27:50 > 0:27:52You don't like it?
0:27:52 > 0:27:55My granny would have said it was un-braw. And what's it called?
0:27:55 > 0:27:57That's Edelweiss, leontopodium.
0:27:57 > 0:28:00It's almost like a dead mop on a stick, isn't it?
0:28:00 > 0:28:02- Yes.- Braw, though, look at these.
0:28:02 > 0:28:04It might be the last of the runner beans for the season,
0:28:04 > 0:28:06but these are cracking - look at that.
0:28:06 > 0:28:08- As I say, cracking. - What a good crop.
0:28:08 > 0:28:09Still fresh.
0:28:09 > 0:28:12And the plums are lovely. I've tried one already.
0:28:12 > 0:28:15- Yeah, yeah.- So if you'd like any more information about this week's
0:28:15 > 0:28:18programme, it's all in the fact sheet and the easiest way to access
0:28:18 > 0:28:20that is online. Next week...
0:28:20 > 0:28:23Yes, we're out of the garden again next week - we're down to Strathkinness.
0:28:23 > 0:28:26And tell us about Strathkinness and its reputation.
0:28:26 > 0:28:32Well, it is reputed to be the best-kept village in Fife.
0:28:32 > 0:28:34- We'll check it out. - We'll see about that.
0:28:34 > 0:28:36- Till next week, bye-bye.- Goodbye.