Jamie Oliver’s garden tour

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