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These are the user uploaded subtitles that are being translated: 1 00:00:02,000 --> 00:00:04,080 A year has passed on my East Sussex smallholding. 2 00:00:04,080 --> 00:00:08,960 I've been spending more time out of the kitchen and in the garden. 3 00:00:08,960 --> 00:00:11,720 This helps me get away from absolutely everything. 4 00:00:11,720 --> 00:00:14,000 You can't not love this. 5 00:00:14,000 --> 00:00:15,400 Come on! 6 00:00:15,400 --> 00:00:17,440 I've had plenty of successes... 7 00:00:17,440 --> 00:00:20,200 I've got a glut of ingredients that I'm going to be sharing 8 00:00:20,200 --> 00:00:21,520 and that's a lovely thing. 9 00:00:21,520 --> 00:00:22,880 COWS MOO 10 00:00:22,880 --> 00:00:24,680 ..and a few failures, too. 11 00:00:24,680 --> 00:00:27,760 I've just been to feed the pigs and they're not there. 12 00:00:27,760 --> 00:00:30,200 But with the help of my friends and neighbours... 13 00:00:30,200 --> 00:00:32,280 Come on, Stu, your back into it! 14 00:00:32,280 --> 00:00:34,560 I thought farming was just about animals. 15 00:00:34,560 --> 00:00:36,160 No-one talks about fencing. 16 00:00:36,160 --> 00:00:38,480 ..I'm going to bring in more produce... 17 00:00:38,480 --> 00:00:41,160 I'm going to see if I can get some wheat in the ground. 18 00:00:41,160 --> 00:00:43,160 ..more livestock... 19 00:00:43,160 --> 00:00:45,760 I've never seen so much poo in a field in all my life! 20 00:00:47,280 --> 00:00:49,960 ..and use every inch of my land and garden... 21 00:00:49,960 --> 00:00:51,160 Here we go, 22 00:00:51,160 --> 00:00:52,760 first Wareing potato. 23 00:00:52,760 --> 00:00:54,920 It's hard work, but it's worth it. 24 00:00:54,920 --> 00:00:56,440 ..all year round... 25 00:00:56,440 --> 00:00:58,600 You know autumn is just around the corner 26 00:00:58,600 --> 00:01:00,920 when the sun goes behind the clouds. 27 00:01:00,920 --> 00:01:04,360 ..because I know a better understanding of ingredients... 28 00:01:04,360 --> 00:01:07,280 So much more to learn. So many new dishes to cook. 29 00:01:07,280 --> 00:01:09,920 ..will lead to some incredible new recipes... 30 00:01:09,920 --> 00:01:11,120 This place is on fire. 31 00:01:11,120 --> 00:01:13,160 It just gets better and better and better. 32 00:01:14,240 --> 00:01:17,880 ..as I discover the secrets of a kitchen garden. 33 00:01:34,720 --> 00:01:37,200 What I did underestimate in a kitchen garden 34 00:01:37,200 --> 00:01:39,760 is how things move and change around so quickly. 35 00:01:43,040 --> 00:01:46,960 Just the sun belting down for a few days and then a bit of rain comes 36 00:01:46,960 --> 00:01:49,120 and the growth and the speed of things, 37 00:01:49,120 --> 00:01:51,400 it's quite, quite overwhelming. 38 00:01:53,680 --> 00:01:56,000 Can't see the wood for the trees. 39 00:01:56,000 --> 00:01:57,840 I can't see my carrots for the weeds. 40 00:01:59,640 --> 00:02:03,640 Throughout my life, it's curiosity that has driven me forward 41 00:02:03,640 --> 00:02:08,000 and I find the ups and downs of life on the farm endlessly fascinating. 42 00:02:08,000 --> 00:02:13,160 And, in my experience, you discover the most when things go wrong. 43 00:02:13,160 --> 00:02:16,400 You know, it's so, so easy to fail at gardening, 44 00:02:16,400 --> 00:02:18,240 but I can relate it to cookery. 45 00:02:18,240 --> 00:02:20,360 You've got to have a go. You've got to try. 46 00:02:20,360 --> 00:02:22,720 You've got to have the failures to know how to succeed. 47 00:02:22,720 --> 00:02:24,920 You've got to keep going, you've got to keep trying. 48 00:02:24,920 --> 00:02:26,200 You've got to make mistakes, 49 00:02:26,200 --> 00:02:28,880 you've got to learn from those mistakes and move on. 50 00:02:30,200 --> 00:02:32,960 I can see here that the carrots are just completely overwhelmed 51 00:02:32,960 --> 00:02:34,840 by so many other things. 52 00:02:34,840 --> 00:02:37,120 It's, you know, effectively, it's a bit of a failure 53 00:02:37,120 --> 00:02:39,560 because I can't see them and I've got to weed around them, 54 00:02:39,560 --> 00:02:40,960 but that's fine. 55 00:02:40,960 --> 00:02:43,280 And there's no two ways about it - 56 00:02:43,280 --> 00:02:46,040 growing is knowledge. And, if you haven't got the knowledge, 57 00:02:46,040 --> 00:02:48,200 you're going to make a lot of mistakes - 58 00:02:48,200 --> 00:02:49,440 and I've made a few. 59 00:02:56,880 --> 00:03:00,600 I'm always keen to learn as much as I can about whatever I'm doing 60 00:03:00,600 --> 00:03:04,960 and livestock is the area where I need the most advice. 61 00:03:04,960 --> 00:03:08,120 I'm on my way to meet my neighbour farmer Stuart. 62 00:03:08,120 --> 00:03:10,720 He's always on hand to offer guidance 63 00:03:10,720 --> 00:03:12,760 and today I've leapt at the chance 64 00:03:12,760 --> 00:03:15,240 to join him at a local livestock auction, 65 00:03:15,240 --> 00:03:17,600 where he's selling some of his sheep. 66 00:03:17,600 --> 00:03:20,560 I want to go to market because I want to see the other side 67 00:03:20,560 --> 00:03:22,640 of what farming is all about. 68 00:03:22,640 --> 00:03:25,320 I went to markets as a young lad with my dad. 69 00:03:25,320 --> 00:03:27,800 For me, they were always a great experience. 70 00:03:27,800 --> 00:03:31,320 So there's a curiosity about the marketplace and going along 71 00:03:31,320 --> 00:03:33,400 there, meeting Stuart, selling some of the lambs 72 00:03:33,400 --> 00:03:34,800 that have been on the land, 73 00:03:34,800 --> 00:03:36,480 it's exciting. 74 00:03:36,480 --> 00:03:39,160 One thing I do know is that I'm going to be meeting 75 00:03:39,160 --> 00:03:41,240 some very interesting characters. 76 00:03:41,240 --> 00:03:45,680 AUCTIONEER CHANTS 77 00:03:51,800 --> 00:03:53,320 Hobbs Parker Auctioneers 78 00:03:53,320 --> 00:03:55,800 run a livestock market that each year sells 79 00:03:55,800 --> 00:03:59,400 over 200,000 cattle, sheep and pigs. 80 00:03:59,400 --> 00:04:02,320 SHEEP BLEAT 81 00:04:04,040 --> 00:04:07,760 I'm meeting with livestock auctioneer John Rossiter. 82 00:04:08,720 --> 00:04:10,880 Good to meet you. Are you well? Marcus, hi, I'm John. 83 00:04:10,880 --> 00:04:13,080 John, good to meet you. Nice to meet you. Busy in here. 84 00:04:13,080 --> 00:04:15,680 Yeah. Let me show you this. Put your hand on one of them. 85 00:04:15,680 --> 00:04:17,040 That's a really good lamb. 86 00:04:17,040 --> 00:04:18,720 I've never done that, ever. 87 00:04:18,720 --> 00:04:20,400 We handle every single one of them, 88 00:04:20,400 --> 00:04:22,600 so we're grading the lambs 89 00:04:22,600 --> 00:04:26,440 and I will put a blue mark on the rump of the ones that are ready. 90 00:04:26,440 --> 00:04:29,160 And I will put a mark in the middle of the back 91 00:04:29,160 --> 00:04:31,400 if we think they're a little bit too lean. 92 00:04:34,480 --> 00:04:35,960 Handle that one. 93 00:04:35,960 --> 00:04:38,480 Oh, yeah. Not as good. Oh, yeah. 94 00:04:38,480 --> 00:04:40,840 And that one. 95 00:04:40,840 --> 00:04:44,400 See, those two, those two lambs there look identical. 96 00:04:44,400 --> 00:04:48,360 You put your hand up here, that's your shoulder there. Yeah. 97 00:04:48,360 --> 00:04:50,600 I'd rather eat that shoulder than that one. 98 00:04:50,600 --> 00:04:53,280 So this bit here is where you're getting your chops. Yes. 99 00:04:53,280 --> 00:04:54,960 They're your loin chops. Yeah. 100 00:04:57,520 --> 00:05:00,360 With hundreds of sheep already at this packed market, 101 00:05:00,360 --> 00:05:03,360 Stuart's arriving to add five of his own. 102 00:05:03,360 --> 00:05:06,360 You all right? Yeah. Stand back then. 103 00:05:06,360 --> 00:05:09,080 Come on. Let's go. 104 00:05:13,440 --> 00:05:15,720 I know how to grade them now. Yeah? 105 00:05:15,720 --> 00:05:17,480 These are top quality, these. 106 00:05:17,480 --> 00:05:19,160 Tell us what you think. 107 00:05:22,240 --> 00:05:24,280 I'd say that one is the smaller. 108 00:05:24,280 --> 00:05:25,800 I'd say that's all right. 109 00:05:27,880 --> 00:05:29,880 That one's leaner than the rest. Oh. 110 00:05:29,880 --> 00:05:31,880 So we're going to sell him separately. OK. 111 00:05:31,880 --> 00:05:35,040 He's bigger but leaner, yeah? Size isn't everything. 112 00:05:36,120 --> 00:05:38,600 Stuart doesn't usually auction his lambs, 113 00:05:38,600 --> 00:05:41,560 but rearing livestock requires flexibility. 114 00:05:41,560 --> 00:05:45,040 When they're ready, they sort of need to go because they're eating 115 00:05:45,040 --> 00:05:48,120 grass that something else can be eating. 116 00:05:48,120 --> 00:05:51,280 So, normally, I would have liked to have taken these to the abattoir 117 00:05:51,280 --> 00:05:53,880 and then delivered them straight to a customer, 118 00:05:53,880 --> 00:05:55,840 like a box of lamb. Yeah. 119 00:05:55,840 --> 00:05:59,040 At the moment, we're having a real problem with the abattoir 120 00:05:59,040 --> 00:06:00,320 of being short-staffed. 121 00:06:00,320 --> 00:06:02,760 They've got half the number of slaughter men 122 00:06:02,760 --> 00:06:04,880 than they did this time last year. 123 00:06:04,880 --> 00:06:09,640 So normally I could ring up and book in five lambs tomorrow, 124 00:06:09,640 --> 00:06:11,240 or in a few days' time. 125 00:06:11,240 --> 00:06:15,000 It's now taking two months... Really? ..to book them in. 126 00:06:15,000 --> 00:06:18,520 And whilst an auction can be a good way of making a quick sale... 127 00:06:18,520 --> 00:06:22,160 AUCTIONEER CHANTS 128 00:06:22,160 --> 00:06:25,560 ..keeping up with what's going on can be pretty difficult. 129 00:06:28,080 --> 00:06:30,920 Just don't wave your arms about. 130 00:06:30,920 --> 00:06:34,360 AUCTIONEER CHANTS 131 00:06:34,360 --> 00:06:36,680 Keep your hands in your pockets! 132 00:06:38,000 --> 00:06:41,440 So quick! We could be going home with more than we brought. 133 00:06:43,040 --> 00:06:45,600 I have got no clue what's going on right now. 134 00:06:45,600 --> 00:06:48,920 I think the only thing I do know is that my hands are in my pockets 135 00:06:48,920 --> 00:06:50,720 and that's where they're staying. 136 00:06:50,720 --> 00:06:58,720 17, 18, 19, 19, bid 20, 21, 22, 23, 24, 25... 137 00:06:58,720 --> 00:07:01,760 I've spotted a couple of buyers going head-to-head 138 00:07:01,760 --> 00:07:04,560 and I'm keen to try and get a bit more up to speed 139 00:07:04,560 --> 00:07:06,520 before Stuart sells his lambs. 140 00:07:06,520 --> 00:07:11,880 36... 37, 8, 9...40. 141 00:07:11,880 --> 00:07:15,160 40 bids. All done at 40... 142 00:07:15,160 --> 00:07:18,080 I noticed you got into a bit of a bidding war there. 143 00:07:18,080 --> 00:07:19,480 I did, yes. What happened? 144 00:07:19,480 --> 00:07:22,480 I think both of us wanted the lambs because they were ewe lambs 145 00:07:22,480 --> 00:07:24,120 and because of how they've been bred. 146 00:07:24,120 --> 00:07:27,640 We both wanted them, but I wasn't prepared to go stupid on them. 147 00:07:27,640 --> 00:07:29,400 Do you go away disappointed now? 148 00:07:29,400 --> 00:07:31,880 I will be a little bit disappointed, I'm not going to lie. 149 00:07:31,880 --> 00:07:34,440 They look great, don't they? They do and it's quite exciting, 150 00:07:34,440 --> 00:07:37,000 buying... Well, I find it very exciting, buying in the market, 151 00:07:37,000 --> 00:07:39,440 because it's, "What I'm going to bring home today?" 152 00:07:39,440 --> 00:07:41,440 Yeah. And how many of you got on your land? 153 00:07:41,440 --> 00:07:46,000 I've got 34 of my own sheep, but I work for my family, 154 00:07:46,000 --> 00:07:48,000 which we have just under 700. 155 00:07:48,000 --> 00:07:50,560 Wow, OK. So you've got a family business, then you've got 156 00:07:50,560 --> 00:07:53,720 the little bit that you do that you enjoy as well. Yes, that's correct. 157 00:07:53,720 --> 00:07:57,320 So, coming here, do you always come as a buyer with a plan? 158 00:07:57,320 --> 00:07:59,760 Yes. I think you have to have some sort of limit, 159 00:07:59,760 --> 00:08:01,400 otherwise it can get out of hand. 160 00:08:01,400 --> 00:08:03,760 So what are the tricks? How do you buy? 161 00:08:03,760 --> 00:08:06,960 Do you lift your hand or you nod or you wink? How...? What's your...? 162 00:08:06,960 --> 00:08:09,080 A bit of all three, really. 163 00:08:09,080 --> 00:08:12,000 Today I was a bit of a nodder, before I've done hand. 164 00:08:12,000 --> 00:08:14,760 It just depends. Just you feel. Yeah, how I feel on the day. 165 00:08:14,760 --> 00:08:18,120 The auctioneer's coming up behind us, I should stop nodding. 166 00:08:18,120 --> 00:08:19,720 I'll end up buying some sheep! 167 00:08:19,720 --> 00:08:21,760 They might think you're buying some today. 168 00:08:21,760 --> 00:08:23,880 AUCTIONEER CHANTS 169 00:08:23,880 --> 00:08:25,440 Stuart's lambs are up next, 170 00:08:25,440 --> 00:08:29,200 so I've got to pay attention and do my best to follow the action. 171 00:08:29,200 --> 00:08:32,240 They are 42 and a half's the first bid... 172 00:08:32,240 --> 00:08:36,000 ..£90. £90 in a bid, 85 in a bid. Five at a bit. 173 00:08:36,000 --> 00:08:38,680 6...87 bid, 8...88 a bid. 174 00:08:38,680 --> 00:08:41,680 9...89 bid, 89 bid, 89 a bid, right hand. 175 00:08:41,680 --> 00:08:46,000 Now at 89, 89 being sold. Last time, anyone else? At 89. 176 00:08:46,000 --> 00:08:48,240 He's heavier. 44. 177 00:08:48,240 --> 00:08:51,520 And now we're going to bid... In there's £80. 80 bid, 80, 80, 80, 178 00:08:51,520 --> 00:08:53,600 80, 80 got left hand, now 80 bid, left hand. 179 00:08:53,600 --> 00:08:57,480 Last time, anyone else? At £80, at 80... 180 00:08:57,480 --> 00:08:59,720 Got a nice pen of lambs... 181 00:08:59,720 --> 00:09:01,040 What happened? 182 00:09:01,040 --> 00:09:02,320 They sold. 183 00:09:02,320 --> 00:09:06,280 89 for the bigger ones. 184 00:09:06,280 --> 00:09:08,240 And this one? Uh... 185 00:09:08,240 --> 00:09:10,080 82, I think. 186 00:09:12,400 --> 00:09:15,280 Even experienced farmer Stuart isn't 100% sure 187 00:09:15,280 --> 00:09:17,040 what the final figures were, 188 00:09:17,040 --> 00:09:19,840 so it's up to auctioneer John to set us straight. 189 00:09:19,840 --> 00:09:23,480 Just a question I'd like to ask, Stuart's sheep, how did they go? 190 00:09:23,480 --> 00:09:25,840 Four lambs made 89, 191 00:09:25,840 --> 00:09:29,960 and the one that sold for 82 was a bit leaner, 192 00:09:29,960 --> 00:09:31,640 even though he was a bit heavier. Oh. 193 00:09:31,640 --> 00:09:34,880 And that is pretty acceptable, yeah, about right on the day. 194 00:09:34,880 --> 00:09:37,200 Are you happy? Yeah. That's money in the bank. 195 00:09:37,200 --> 00:09:38,560 That's it. 196 00:09:38,560 --> 00:09:39,960 Diesel in the tank, yeah. 197 00:09:41,800 --> 00:09:44,800 I'm really pleased I've been and I've seen it 198 00:09:44,800 --> 00:09:47,800 and now understand another element of farming. 199 00:09:48,800 --> 00:09:52,280 It really does put everything that I'm doing into perspective 200 00:09:52,280 --> 00:09:56,200 of how small I am in the farming community. 201 00:09:56,200 --> 00:09:57,800 But I've only just started. 202 00:09:57,800 --> 00:09:59,520 Who knows where we're going to go? 203 00:10:03,600 --> 00:10:06,680 After being surrounded by hundreds of lambs, 204 00:10:06,680 --> 00:10:11,080 back in the kitchen garden, there's only one condiment on my mind. 205 00:10:13,600 --> 00:10:16,880 I've got this little patch here of mint. 206 00:10:16,880 --> 00:10:19,200 What I'm doing is I'm keeping it under control. 207 00:10:19,200 --> 00:10:21,240 I know that mint can go wild. 208 00:10:21,240 --> 00:10:25,040 And I've got thyme, got marjoram, got some sage. 209 00:10:25,040 --> 00:10:27,360 You know, it's good. Everything's in order, 210 00:10:27,360 --> 00:10:29,480 but mint goes wild. 211 00:10:29,480 --> 00:10:32,560 So, every now and again, I just come out, pick it, 212 00:10:32,560 --> 00:10:33,960 keep that little bush small, 213 00:10:33,960 --> 00:10:36,600 and then I just turn it into a little bit of mint sauce. 214 00:10:45,760 --> 00:10:47,760 Really important, when you're chopping mint, 215 00:10:47,760 --> 00:10:50,120 don't force your knife. Make sure it's nice and sharp. 216 00:10:50,120 --> 00:10:53,080 If you bruise mint, it goes black straight away. 217 00:10:53,080 --> 00:10:55,520 So always...you always know if you've done it right, 218 00:10:55,520 --> 00:10:58,160 when you've chopped it and it's still lovely and green. 219 00:10:58,160 --> 00:11:00,800 Just love the aroma as soon as you put the knife through it. 220 00:11:02,040 --> 00:11:03,920 So I've got a little bit of vinegar here 221 00:11:03,920 --> 00:11:05,640 and I'm just going to drop it in. 222 00:11:06,640 --> 00:11:08,080 I always use white wine vinegar, 223 00:11:08,080 --> 00:11:10,280 but I also put a little bit of cumin with mine. 224 00:11:10,280 --> 00:11:13,480 Cumin and the mint, perfect marriage with lamb, especially the cumin. 225 00:11:13,480 --> 00:11:15,520 It's a lovely spice with lamb. 226 00:11:16,880 --> 00:11:20,160 I like to use the mint sauce for other things as well. 227 00:11:20,160 --> 00:11:23,360 I actually think it's really quite nice as a little rub 228 00:11:23,360 --> 00:11:25,520 and as a little marinade, even on some lamb chops 229 00:11:25,520 --> 00:11:27,120 before you grill them. 230 00:11:28,280 --> 00:11:31,320 We all know mint and lamb is a perfect combination, 231 00:11:31,320 --> 00:11:33,840 but I just think that the cumin gives it a little bit 232 00:11:33,840 --> 00:11:35,520 of something different. 233 00:11:46,560 --> 00:11:50,240 With Autumn upon us, I have been thinking of ways to get a greater 234 00:11:50,240 --> 00:11:54,400 variety of produce into the kitchen garden all year round. 235 00:11:56,360 --> 00:11:59,760 Something I've tried and failed with before is pumpkins. 236 00:11:59,760 --> 00:12:02,800 I'm determined that next year I'll get them right, 237 00:12:02,800 --> 00:12:05,720 but that means doing the prep this season. 238 00:12:05,720 --> 00:12:09,360 My area for gourds is completely overgrown with nasturtiums, 239 00:12:09,360 --> 00:12:13,080 so I've invited round my veg-growing friends, Rosanna and Signe, 240 00:12:13,080 --> 00:12:14,880 to give me some tips. 241 00:12:14,880 --> 00:12:16,120 Hello. 242 00:12:16,120 --> 00:12:17,680 Hey, guys. 243 00:12:17,680 --> 00:12:19,960 Well, that's nice to see a familiar face. Yeah. 244 00:12:19,960 --> 00:12:22,680 Faces, I should say. How are you both? Really good. 245 00:12:22,680 --> 00:12:23,880 Thank you for coming over. 246 00:12:23,880 --> 00:12:25,320 You always come with things. 247 00:12:25,320 --> 00:12:28,040 Just a few of the sort of highlights of the season 248 00:12:28,040 --> 00:12:29,760 from the market garden back there. 249 00:12:29,760 --> 00:12:31,840 That little squash there looks amazing. 250 00:12:31,840 --> 00:12:33,040 Yeah. Look at that! 251 00:12:33,040 --> 00:12:36,000 It's called sweet dumpling, this one. That's really nice. 252 00:12:37,240 --> 00:12:41,520 If I can grow gourds like Rosanna and Signe, I'll be a happy man. 253 00:12:41,520 --> 00:12:44,720 So I want to show them the area where my pumpkins failed 254 00:12:44,720 --> 00:12:46,880 and the nasturtiums took over. 255 00:12:46,880 --> 00:12:50,800 So what I want to do is cut all this back and do pumpkins. 256 00:12:50,800 --> 00:12:53,640 I just love pumpkins. I love pumpkin soup. 257 00:12:53,640 --> 00:12:55,920 As a flavour, as a vegetable, 258 00:12:55,920 --> 00:12:58,240 but as a soup is just knock out. 259 00:12:59,880 --> 00:13:03,040 Although I love including nasturtiums in my recipes, 260 00:13:03,040 --> 00:13:06,440 I have more than enough in other areas of the garden, 261 00:13:06,440 --> 00:13:08,440 so all of this needs to go. 262 00:13:08,440 --> 00:13:10,760 Right, so, what I need, 263 00:13:10,760 --> 00:13:13,360 I need a masterclass from you two on pumpkins. 264 00:13:13,360 --> 00:13:16,880 OK. What do I need? What's the plan? What do I need to do? 265 00:13:16,880 --> 00:13:20,120 I think the first thing you need to do is get really excited 266 00:13:20,120 --> 00:13:22,520 about how many varieties there are to choose from. 267 00:13:22,520 --> 00:13:24,480 That's actually a really big challenge for us 268 00:13:24,480 --> 00:13:26,560 because there are so many exciting varieties. 269 00:13:26,560 --> 00:13:29,520 I want to keep it relatively straightforward and simple. 270 00:13:29,520 --> 00:13:31,560 Big orange pumpkins are my favourite 271 00:13:31,560 --> 00:13:33,600 and then the small varieties, really... Yeah. 272 00:13:33,600 --> 00:13:35,440 ..because I quite like them braised down. 273 00:13:35,440 --> 00:13:37,240 When do we plant them, by the way? 274 00:13:37,240 --> 00:13:38,640 Pumpkins don't like frost. 275 00:13:38,640 --> 00:13:40,080 Don't? Don't. 276 00:13:40,080 --> 00:13:43,280 So you sort of have from the last frost in spring 277 00:13:43,280 --> 00:13:46,360 to the first frost in autumn to have them growing. 278 00:13:46,360 --> 00:13:49,760 So you really want to get them out by mid-May 279 00:13:49,760 --> 00:13:52,920 and then you want to harvest them before the first frost as well 280 00:13:52,920 --> 00:13:55,520 because they'll sort of get damaged on the skin. 281 00:13:57,440 --> 00:14:00,880 Is it literally a packet of seeds and just planting them in? 282 00:14:00,880 --> 00:14:05,120 Take a 9cm pot, get the seed in there and germinate 283 00:14:05,120 --> 00:14:07,520 it in there, two or three weeks and then plant it out - 284 00:14:07,520 --> 00:14:09,800 when you have quite a strong plant that can go out. 285 00:14:09,800 --> 00:14:13,680 Right, let's crack on. Yeah. That's good, good, good stuff. 286 00:14:13,680 --> 00:14:18,120 What do we need to do? Turn soil, and how do I prepare this then? 287 00:14:18,120 --> 00:14:20,360 They want a quite rich soil. 288 00:14:20,360 --> 00:14:23,000 So if you know anyone who can give you some manure. 289 00:14:23,000 --> 00:14:25,840 Manure? Well rotted manure to put out, 290 00:14:25,840 --> 00:14:28,280 that's a really good thing to do. 291 00:14:28,280 --> 00:14:30,080 In terms of it being October now, 292 00:14:30,080 --> 00:14:33,040 then maybe covering that with a thick layer of straw 293 00:14:33,040 --> 00:14:36,920 will also help. Extra protection for the soil over the winter. 294 00:14:36,920 --> 00:14:40,120 So it's getting clear of the nasturtium, 295 00:14:40,120 --> 00:14:43,800 turning it, weeding it, get some manure into it. 296 00:14:43,800 --> 00:14:46,120 The only step I would maybe skip is the turning it - 297 00:14:46,120 --> 00:14:47,440 I don't know if you need to. 298 00:14:47,440 --> 00:14:48,680 I've got no problem with that. 299 00:14:48,680 --> 00:14:52,120 Yeah, I think... I don't mind turning the soil. 300 00:14:52,120 --> 00:14:54,640 I think removing the weeds, especially any root weeds, 301 00:14:54,640 --> 00:14:57,080 which there doesn't seem to be a major issue here... 302 00:14:57,080 --> 00:14:58,600 You can do without that then? Yeah. 303 00:14:58,600 --> 00:15:01,240 What you can do with a fork, if I can show you... Yeah. 304 00:15:01,240 --> 00:15:05,320 ..is to go through and just lift it like that. 305 00:15:05,320 --> 00:15:07,800 Aerate it. Yeah, exactly. Yeah. 306 00:15:07,800 --> 00:15:10,840 Just like you disturb it a little bit, 307 00:15:10,840 --> 00:15:13,840 but not quite as much as you do by turning it over. OK. 308 00:15:13,840 --> 00:15:16,560 Then you just leave all the earthworms where 309 00:15:16,560 --> 00:15:19,800 they like to be, all the bacteria, they like to be up there... 310 00:15:19,800 --> 00:15:22,920 ..down there, so they don't come up into the sunlight. 311 00:15:22,920 --> 00:15:24,280 It's all about the soil life 312 00:15:24,280 --> 00:15:26,560 because that's what you want working for you, 313 00:15:26,560 --> 00:15:28,520 if you want a successful crop. 314 00:15:30,960 --> 00:15:33,520 So, we're almost there. Yeah. 315 00:15:33,520 --> 00:15:36,120 Manure, good quantity of that over it, 316 00:15:36,120 --> 00:15:38,360 bit of straw, sort of job done... 317 00:15:38,360 --> 00:15:41,360 Yeah. Yeah. ..for now. For the winter. Yeah. 318 00:15:41,360 --> 00:15:43,960 Sounds good. Thanks for your help, guys. You're welcome. 319 00:15:43,960 --> 00:15:46,200 I think we've done a good job there. Yeah. 320 00:15:46,200 --> 00:15:50,560 Many hands making light work and all that. 321 00:15:50,560 --> 00:15:54,040 Before I dive straight into growing a new crop of pumpkins, 322 00:15:54,040 --> 00:15:58,000 I'm curious to discover how many varieties there are. 323 00:15:58,000 --> 00:16:01,600 So I'm off to visit a charity in Kent that has a bumper harvest 324 00:16:01,600 --> 00:16:04,120 thanks to its team of dedicated trainees. 325 00:16:05,480 --> 00:16:09,320 Spadework uses horticulture to help adults with learning disabilities 326 00:16:09,320 --> 00:16:13,200 feel more independent and lead fulfilling lives. 327 00:16:13,200 --> 00:16:17,320 I'm joining CEO Kris Healey and manager Mike Ashby 328 00:16:17,320 --> 00:16:22,560 to see their trainees in action in the pick your own pumpkin garden. 329 00:16:22,560 --> 00:16:27,960 Like a sea of orange... Orange and green and people. 330 00:16:27,960 --> 00:16:29,080 I love this. 331 00:16:29,080 --> 00:16:31,560 I'm trying not to stand on your pumpkins. 332 00:16:31,560 --> 00:16:33,120 Hello, everybody. ALL: Hi. 333 00:16:33,120 --> 00:16:34,360 This is impressive. 334 00:16:34,360 --> 00:16:36,400 Yeah, it is. Yeah. It's very impressive. 335 00:16:36,400 --> 00:16:38,560 So, what are you guys doing now, then? 336 00:16:38,560 --> 00:16:41,320 So, we're in the process of cropping them and harvesting them all up. 337 00:16:41,320 --> 00:16:43,680 They're all good to go now? They're all good to go, absolutely. 338 00:16:43,680 --> 00:16:46,520 Shelly's just done one of these really good warty goblins, just here. 339 00:16:46,520 --> 00:16:48,400 It's got a funny skin on that one, doesn't it? 340 00:16:48,400 --> 00:16:50,920 They're bred to look like that, actually. Are they? 341 00:16:50,920 --> 00:16:52,400 It used to be seen as a defect. 342 00:16:52,400 --> 00:16:55,240 But with the movement in the Halloween sector, 343 00:16:55,240 --> 00:16:57,960 nice big warts on pumpkins are a nice thing to have these days. 344 00:16:57,960 --> 00:16:59,400 Of course, yes, of course. Yeah. 345 00:16:59,400 --> 00:17:02,360 Look at this. It's incredible. Some big 'uns over here, look. 346 00:17:02,360 --> 00:17:03,720 There are some big 'uns, yeah. 347 00:17:03,720 --> 00:17:05,400 So how many varieties are you growing? 348 00:17:05,400 --> 00:17:07,800 There are over 40 varieties in here. Are there? Yeah. 349 00:17:07,800 --> 00:17:10,200 What's the most popular? You know what? It depends 350 00:17:10,200 --> 00:17:13,680 because we're growing what you'd call, like, a carving pumpkin. 351 00:17:13,680 --> 00:17:16,400 So that's a typical Halloween, a warty goblin, 352 00:17:16,400 --> 00:17:19,320 that's going to look good with a funky face cut into it 353 00:17:19,320 --> 00:17:21,720 and still probably make half decent soup. 354 00:17:21,720 --> 00:17:24,160 But then we've also got the edible side of things. 355 00:17:24,160 --> 00:17:27,120 So where we're really focusing on is stuff that tastes good and there's 356 00:17:27,120 --> 00:17:28,720 a cultural element to that as well, 357 00:17:28,720 --> 00:17:31,760 so plants that are from different parts of the world and the aspects 358 00:17:31,760 --> 00:17:34,760 that they bring in terms of the sensory elements, you know, being 359 00:17:34,760 --> 00:17:37,880 tactile, you know, feeling smooth, feeling rough, feeling bumpy. 360 00:17:37,880 --> 00:17:40,960 And I think for us it was really important is that we want that bit 361 00:17:40,960 --> 00:17:43,640 of variety, that diversity is really, really important to us, 362 00:17:43,640 --> 00:17:46,400 recognising that every pumpkin is different. Yeah. 363 00:17:46,400 --> 00:17:47,840 There's a pumpkin for everybody. 364 00:17:47,840 --> 00:17:50,640 And some taste better than others, some look better than others. 365 00:17:50,640 --> 00:17:53,600 But the really weird-looking ones, the really ugly, bumpy ones, 366 00:17:53,600 --> 00:17:55,920 they're something special, they're really good. 367 00:17:55,920 --> 00:17:59,520 You know, the guy that I've got in my hand here is a fig leaf gourd. 368 00:17:59,520 --> 00:18:02,200 It looks a little bit like a melon, right? It does, actually. 369 00:18:02,200 --> 00:18:05,240 And if we cut this open, it doesn't have any beta carotene in it, 370 00:18:05,240 --> 00:18:07,480 so you've not got that orangey flesh. 371 00:18:07,480 --> 00:18:09,840 But this is grown for its seeds more than its flesh, 372 00:18:09,840 --> 00:18:12,960 so they're quite nice fried off with some spices or herbs. 373 00:18:12,960 --> 00:18:15,200 And everything here is for someone to come and buy? 374 00:18:15,200 --> 00:18:16,800 Absolutely. Even the display ones? 375 00:18:16,800 --> 00:18:18,720 Especially the display ones, absolutely. 376 00:18:18,720 --> 00:18:21,480 Because they're the different ones. Absolutely. We're a charity. 377 00:18:21,480 --> 00:18:24,120 Every single pumpkin that somebody purchases goes to supporting us. 378 00:18:24,120 --> 00:18:26,440 It means something. It makes a huge, huge difference. 379 00:18:26,440 --> 00:18:29,040 And it's so much hard work. We've all put an awful lot into it. 380 00:18:29,040 --> 00:18:31,800 We're just coming up to pumpkin season, but fear not 381 00:18:31,800 --> 00:18:33,120 because we've saved, Marcus, 382 00:18:33,120 --> 00:18:35,160 for you, one whole quarter for you to harvest. 383 00:18:35,160 --> 00:18:36,760 Well, let's get cracking then. 384 00:18:38,840 --> 00:18:42,440 One of the trainees' key jobs is to harvest the pumpkins 385 00:18:42,440 --> 00:18:44,960 and Katie is going to show me how it's done. 386 00:18:47,480 --> 00:18:49,480 Show me what's the best thing to do. 387 00:18:49,480 --> 00:18:52,640 Right. You have to be careful when you're snipping it, 388 00:18:52,640 --> 00:18:55,600 so I would say do it from this part first. 389 00:18:55,600 --> 00:18:57,320 Yeah. Got it. 390 00:18:57,320 --> 00:19:00,760 If you have any of this part sticking out, just snip it on there. 391 00:19:00,760 --> 00:19:03,440 Can you see, Marcus, it's in the shape of a T? Ah, got it. 392 00:19:03,440 --> 00:19:04,920 That's how you do it. 393 00:19:04,920 --> 00:19:06,840 But, also, be careful when you snip it 394 00:19:06,840 --> 00:19:10,400 because you have to leave some of the top part on. 395 00:19:10,400 --> 00:19:13,200 If you don't, it's not going to look good. 396 00:19:13,200 --> 00:19:16,600 So, Katie, why do you come here? What does it mean to you? 397 00:19:16,600 --> 00:19:20,240 Well, Spadework means quite a lot to me. 398 00:19:20,240 --> 00:19:22,960 I mean, making friends as you go along the way, 399 00:19:22,960 --> 00:19:26,000 getting to know everyone. The community? Yes, 400 00:19:26,000 --> 00:19:27,840 that's what is most important. 401 00:19:27,840 --> 00:19:29,480 Do you like pumpkin? 402 00:19:29,480 --> 00:19:32,000 Well, truth be told... 403 00:19:32,000 --> 00:19:35,400 ..I'm not much of a pumpkin person. 404 00:19:35,400 --> 00:19:37,760 But sometimes there is the old saying, 405 00:19:37,760 --> 00:19:41,360 "How do you know if you're going to like it if you don't try it?" 406 00:19:41,360 --> 00:19:44,520 That's what my mum used to say, exactly, and you're right. 407 00:19:44,520 --> 00:19:47,560 Because I think pumpkins, we just see them so often 408 00:19:47,560 --> 00:19:50,400 with candles inside and carved out for Halloween, 409 00:19:50,400 --> 00:19:52,240 but I love them. 410 00:19:52,240 --> 00:19:54,520 I think just making a pumpkin soup is just great, 411 00:19:54,520 --> 00:19:57,720 or even braised and roasted pumpkin's good, too. 412 00:19:57,720 --> 00:20:01,240 Yeah, also, if you do carve it and you don't want an actual 413 00:20:01,240 --> 00:20:02,560 candle in there because, 414 00:20:02,560 --> 00:20:05,040 if you don't want to burn yourself, 415 00:20:05,040 --> 00:20:09,480 I advise you to get like a tea light or a candle that you can just turn 416 00:20:09,480 --> 00:20:12,200 on because then it'll be easier so you don't burn yourself. 417 00:20:12,200 --> 00:20:14,960 Safer. It's much safer. With a little battery inside. 418 00:20:14,960 --> 00:20:17,560 Yeah, exactly. Good bit of advice, that. Thank you. 419 00:20:17,560 --> 00:20:19,640 Shall we get chopping? Yeah, sure. 420 00:20:19,640 --> 00:20:22,480 Where shall I start? I'm under your direction. 421 00:20:28,440 --> 00:20:31,840 Once the pumpkins have been harvested, they're put on display 422 00:20:31,840 --> 00:20:34,640 and, today, Fraser is getting them ready to be viewed 423 00:20:34,640 --> 00:20:36,120 and sold to the public. 424 00:20:38,560 --> 00:20:39,640 Wow. 425 00:20:39,640 --> 00:20:44,040 So many different colours. What a fantastic display you've got. 426 00:20:46,360 --> 00:20:48,880 Look at that. What's that one? What does that look like to you? 427 00:20:48,880 --> 00:20:51,240 It looks like a brain head. 428 00:20:51,240 --> 00:20:53,560 That's a beauty. Yeah, it's a big beauty one. 429 00:20:53,560 --> 00:20:56,960 There's another one. That one is a very monster-y, ugly one. 430 00:20:56,960 --> 00:20:59,240 That's weird. Look at that. Yeah. 431 00:20:59,240 --> 00:21:00,960 I mean, that's perfect. 432 00:21:00,960 --> 00:21:03,600 Careful. Mustn't hold the stalks. Always the bottom? 433 00:21:03,600 --> 00:21:04,680 Hold them like this. 434 00:21:04,680 --> 00:21:07,240 If the stalk snaps off, we'll be in trouble 435 00:21:07,240 --> 00:21:09,440 and then the top will get too mouldy. 436 00:21:09,440 --> 00:21:11,160 Starts to die back? Yeah. 437 00:21:11,160 --> 00:21:13,160 And so we need to hold them underneath, 438 00:21:13,160 --> 00:21:15,320 it's much more safe. That's good to know. 439 00:21:15,320 --> 00:21:17,600 That's a perfect one for Halloween, though. Yes, it is. 440 00:21:17,600 --> 00:21:20,240 I'll put that one back then. Good advice, I must say. 441 00:21:20,240 --> 00:21:24,760 I think you've got the best variety of pumpkins I think I've ever seen. 442 00:21:28,320 --> 00:21:31,560 Food growing, farming, is all about passion, 443 00:21:31,560 --> 00:21:34,800 there's no two ways about that, and the love for what you do. 444 00:21:34,800 --> 00:21:38,800 And there's one thing you get here is an amazing amount of love, 445 00:21:38,800 --> 00:21:44,240 passion and excitement for pumpkins and growing in the community. 446 00:21:44,240 --> 00:21:48,000 There is one thing that I'll take away from coming to this incredible 447 00:21:48,000 --> 00:21:53,800 place, again, how important the community is and that connection 448 00:21:53,800 --> 00:21:55,080 with the people around you. 449 00:21:55,080 --> 00:21:57,240 It's brilliant. I've loved every minute of it. 450 00:21:57,240 --> 00:22:01,400 I love meeting these guys and their pumpkins are sensational. 451 00:22:04,800 --> 00:22:07,600 My curiosity has certainly been satisfied. 452 00:22:07,600 --> 00:22:10,800 But, for me, it's the warty goblin that wins the day. 453 00:22:15,120 --> 00:22:18,440 Whether it's growing pumpkins or rearing my own pigs, 454 00:22:18,440 --> 00:22:22,160 this journey has always been about improving my cooking 455 00:22:22,160 --> 00:22:24,520 by gaining a deeper understanding of food. 456 00:22:24,520 --> 00:22:25,760 There you go. 457 00:22:25,760 --> 00:22:29,760 PIGS SQUEAL AND SNORT 458 00:22:29,760 --> 00:22:32,400 My pigs aren't ready for eating just yet, 459 00:22:32,400 --> 00:22:35,280 so I'm paying a visit to Dec, a local butcher, 460 00:22:35,280 --> 00:22:37,200 to pick up something for lunch. 461 00:22:39,040 --> 00:22:41,360 Morning, gents. Morning. Morning. 462 00:22:41,360 --> 00:22:42,880 Wow, this looks amazing. 463 00:22:42,880 --> 00:22:45,520 I love a good butcher's display. 464 00:22:45,520 --> 00:22:48,320 Thank you. Really nice. Really nice. 465 00:22:48,320 --> 00:22:50,040 I'm looking for some pork loin, 466 00:22:50,040 --> 00:22:51,840 about a kilo, kilo and a half, maybe. 467 00:22:51,840 --> 00:22:53,080 Well, I'm staring right at it 468 00:22:53,080 --> 00:22:55,280 and that one over there looks absolutely perfect. 469 00:22:55,280 --> 00:22:57,720 Can we weigh that one out? Yeah, brilliant. 470 00:22:57,720 --> 00:23:01,240 It's a bit more than I need, but it seems too good to cut up, 471 00:23:01,240 --> 00:23:03,360 so I'm going to take the lot. 472 00:23:05,320 --> 00:23:07,360 Thank you. My pleasure. 473 00:23:08,400 --> 00:23:10,320 This is the perfect opportunity 474 00:23:10,320 --> 00:23:12,480 to try out a new sticky barbecue pork 475 00:23:12,480 --> 00:23:15,360 sandwich I've been mulling over. 476 00:23:15,360 --> 00:23:18,200 I've got this beautiful piece of pork loin. 477 00:23:18,200 --> 00:23:19,640 We don't need the pork just yet. 478 00:23:19,640 --> 00:23:24,200 What we're going to do is get our barbecue sauce cooking away. 479 00:23:24,200 --> 00:23:26,560 I've also got some made because it's always worth, 480 00:23:26,560 --> 00:23:29,280 when you're making a barbecue sauce, make a good batch of it, 481 00:23:29,280 --> 00:23:32,360 get it into jars, and it does last a while. 482 00:23:32,360 --> 00:23:38,280 To make the sauce, I'm chopping onions, chilli and a cooking apple. 483 00:23:39,600 --> 00:23:41,600 For me, the flavours of barbecue sauce are all 484 00:23:41,600 --> 00:23:43,880 about the caramelisation of all the ingredients. 485 00:23:43,880 --> 00:23:47,040 It's a sweet and sour sauce that has got a hint of smoke 486 00:23:47,040 --> 00:23:48,880 running through it. 487 00:23:48,880 --> 00:23:51,960 Rosemary. Now we're good to go. 488 00:23:54,480 --> 00:23:56,920 We've got so many other bits of ingredients to go into this, 489 00:23:56,920 --> 00:23:59,280 so we're just going to get that going. 490 00:23:59,280 --> 00:24:01,760 But we've got a little bit of beautiful black garlic here, 491 00:24:01,760 --> 00:24:03,360 which is a fermented garlic, 492 00:24:03,360 --> 00:24:05,440 and it's got that real umami flavour. 493 00:24:05,440 --> 00:24:07,320 It's big and bold and packs a punch 494 00:24:07,320 --> 00:24:09,560 and it's been fermented for a long time. 495 00:24:09,560 --> 00:24:11,840 Just gently chop the black garlic up. 496 00:24:14,040 --> 00:24:18,680 I'm following this with Demerara sugar for sweetness, paprika, 497 00:24:18,680 --> 00:24:20,720 and some mustard powder. 498 00:24:20,720 --> 00:24:23,000 I always find, with the barbecue sauce, 499 00:24:23,000 --> 00:24:25,600 everybody does it a little bit different. 500 00:24:25,600 --> 00:24:28,560 This is a tried and tested recipe and it's brilliant. 501 00:24:28,560 --> 00:24:32,080 Look at that. It just really does start to come to life. 502 00:24:32,080 --> 00:24:34,520 The smell is incredible. 503 00:24:34,520 --> 00:24:38,080 In goes some black treacle, soy sauce 504 00:24:38,080 --> 00:24:41,880 and balsamic vinegar, apple juice from my orchard, 505 00:24:41,880 --> 00:24:43,640 and, finally, some tomato sauce, 506 00:24:43,640 --> 00:24:46,520 before leaving to simmer for 20 minutes. 507 00:24:46,520 --> 00:24:49,680 Then what we're going to do is we're going to put it into our blender, 508 00:24:49,680 --> 00:24:51,840 blitz it up, and it becomes nice and smooth. 509 00:24:51,840 --> 00:24:53,560 And you end up... 510 00:24:53,560 --> 00:24:57,080 ..with that. Our beautiful barbecue sauce. 511 00:24:57,080 --> 00:24:58,960 Now to our pork. 512 00:24:59,880 --> 00:25:04,400 I'm cutting the pork into generously thick steaks, carefully removing 513 00:25:04,400 --> 00:25:08,480 the rind, which I'll use another day as crackling for a roast, 514 00:25:08,480 --> 00:25:11,600 and then covering it with a paprika rub. 515 00:25:11,600 --> 00:25:14,040 And they are just going to go straight onto our grill. 516 00:25:19,880 --> 00:25:24,080 Whilst that cooks, I'm going to make a simple celeriac slaw. 517 00:25:25,160 --> 00:25:26,520 This tastes of celery, 518 00:25:26,520 --> 00:25:28,760 but the difference between this and your stick celery 519 00:25:28,760 --> 00:25:31,440 is that this is earthy. It's grown pretty much under the ground 520 00:25:31,440 --> 00:25:32,960 and it's absolutely fantastic. 521 00:25:34,040 --> 00:25:36,880 I'm julienning the celeriac and some apple 522 00:25:36,880 --> 00:25:39,880 before adding yoghurt and mustard. 523 00:25:42,400 --> 00:25:44,600 Mayonnaise is just as good. 524 00:25:44,600 --> 00:25:48,240 But I find, for this particular dish, mayonnaise is incredibly rich 525 00:25:48,240 --> 00:25:50,360 and I think the yoghurt is just fresher. 526 00:25:50,360 --> 00:25:53,840 What you do have here is this is the fresh element of the dish. 527 00:25:53,840 --> 00:25:56,080 This is the...the bite. 528 00:25:56,080 --> 00:26:00,120 This is the bit that neutralises the strength of the barbecue sauce 529 00:26:00,120 --> 00:26:02,720 and the pork that I'm going to be putting with it later. 530 00:26:02,720 --> 00:26:05,240 And, finally, a bit more seasoning. 531 00:26:05,240 --> 00:26:06,840 And there you have it. 532 00:26:08,080 --> 00:26:11,160 On the grill, the pork's coming along nicely. 533 00:26:11,160 --> 00:26:14,120 That charring is the flavour that you're looking for. 534 00:26:14,120 --> 00:26:15,920 Smells incredible. 535 00:26:15,920 --> 00:26:20,080 I'll grab my barbecue sauce and we'll do a little paint job. 536 00:26:21,280 --> 00:26:23,440 I'm going to put a little bit of that barbecue sauce 537 00:26:23,440 --> 00:26:25,560 and just let that just sit nicely on top. 538 00:26:28,720 --> 00:26:31,600 The charring on the outside is all down to your personal flavour. 539 00:26:31,600 --> 00:26:33,160 I quite like the charring - 540 00:26:33,160 --> 00:26:35,920 I think it's absolutely delicious. 541 00:26:35,920 --> 00:26:39,720 Whilst the pork finishes, I'll toast the ciabatta buns on the grill, too. 542 00:26:41,160 --> 00:26:42,840 And there's one final touch. 543 00:26:44,720 --> 00:26:45,880 A chimichurri sauce, 544 00:26:45,880 --> 00:26:47,400 that's a South American raw sauce, 545 00:26:47,400 --> 00:26:50,360 so it's raw chilli, green chilli, slightly milder. 546 00:26:52,120 --> 00:26:54,080 Oh. That's good. 547 00:26:54,080 --> 00:26:56,120 Now we can start to assemble. 548 00:27:01,160 --> 00:27:03,920 Pork's perfect, beautiful and juicy. 549 00:27:03,920 --> 00:27:05,240 Look at that. 550 00:27:07,680 --> 00:27:09,200 I should stop eating it... 551 00:27:10,320 --> 00:27:12,520 ..otherwise there's going to be none left. 552 00:27:14,200 --> 00:27:15,520 Wow. 553 00:27:15,520 --> 00:27:17,880 Now for a little bit of my chimichurri sauce. 554 00:27:17,880 --> 00:27:20,400 Little green magic on the top. 555 00:27:20,400 --> 00:27:23,520 Just gives a lovely little bit of kick - another kick. 556 00:27:27,800 --> 00:27:30,080 This is crying out to be shared. 557 00:27:30,080 --> 00:27:32,560 Never done a takeaway at the farm before. 558 00:27:32,560 --> 00:27:36,520 So I'm off to find Farmer Stuart and his son Fred in the field next 559 00:27:36,520 --> 00:27:38,920 door to see if they want a spot of lunch. 560 00:27:42,640 --> 00:27:46,240 The farming community, the growing community, 561 00:27:46,240 --> 00:27:48,280 everybody's linked together. 562 00:27:49,600 --> 00:27:52,400 The auction was incredibly exciting. 563 00:27:52,400 --> 00:27:57,160 It was valuable information for me, closing that circle of curiosity. 564 00:27:57,160 --> 00:27:59,960 I've brought you some lunch. Oh, marvellous. Thank you. 565 00:27:59,960 --> 00:28:01,040 Here you are, gents. 566 00:28:01,040 --> 00:28:04,400 And then, on the flip side, you go to the pumpkin patch and you see 567 00:28:04,400 --> 00:28:08,440 something that is vitally important for a group of people 568 00:28:08,440 --> 00:28:11,280 who just love that place, want to get out, 569 00:28:11,280 --> 00:28:14,920 need it for their mental welfare, for their health. 570 00:28:14,920 --> 00:28:16,720 COWS MOO 571 00:28:16,720 --> 00:28:19,000 I think the more I reach out and meet people and see 572 00:28:19,000 --> 00:28:21,160 the communities in all their different forms 573 00:28:21,160 --> 00:28:22,680 and shapes and stories... 574 00:28:22,680 --> 00:28:23,840 This is delicious. 575 00:28:23,840 --> 00:28:26,320 ..it's making me think about the long-term future 576 00:28:26,320 --> 00:28:30,880 of expanding the farm, creating more opportunities. 577 00:28:31,840 --> 00:28:33,880 So much going on, so many things happening, 578 00:28:33,880 --> 00:28:35,480 it's actually quite brilliant. 579 00:28:36,880 --> 00:28:39,360 COWS MOO 78018

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