- Kevin and Jacque here.
San Diego's most feared vegetable bounty hunters.
- You know what- - What?
- There's a new bounty out.
- Yeah? - It's a big one.
- It's a big one.
- This is the huge harvest Hoopla.
(upbeat music)
- What's up first Jacque.
- It just got the first hit and I think that's
- There.
There.
Oh my,
they're everywhere.
- Oh my God, this is a big bounty.
- Okay, we better get started.
I'm gonna hit these granadero plums.
- Ooh.
- Come to daddy.
Look at this.
Bounty.
Bounty Collected.
- Oh, I'm trying to get a bigger bounty actually.
- Are you actually, We're partners so,
we're splitting everything 50 50.
- Yeah, I guess that's what it says on paper.
- Yeah. These granaderos though,
Very productive this year.
Very productive.
- And these little
Prince The Borgias.
- Borgias.
- looking like really solid little.
- Yeah. I'm take look at this.
- Cutie tomatoes.
- Look at this- - whole cluster
- Bounty collected.
- Woo.
- One plant guys.
And I'm almost filled up my cup.
- All right, But look at this.
That's a live one.
- That's a live one right there.
Look at these guys.
- Oh, I think sauce is in the future.
- Sauce is in the present.
If I don't make sauce with this in two minutes
these things are gonna go rotten.
Would you harvest this entire bounty?
There's a couple little stragglers.
They're not gonna get that big.
- Yeah- - I say we let these ones go.
- I think they're probably not gonna go.
- [Kevin] If you love it, let it go.
As the famous band passenger has taught us.
Now, here's what I've noticed Jacque
with the Sun Golds- - Uh huh.
and it's been actually really frustrating
- [Jacque] Yeah.
is they explode the second I harvest them.
They, they literally explode.
- I've tried the technique of pruning them
so that they stay on the thing.
- Yeah.
- Like on the, I can't think of right now.
- [Kevin] Like this, on the vine.
- [Jacque] Yeah, on the, but But they still split.
- They still split.
And it's like, why?
- [Jacque] That's why you don't find them in the stores.
- Yeah. It's frustrating.
- [Jacque] That's why you have to grow 'em at home.
- [Kevin] It's frustrating.
The first person who guesses how many tomatoes we have
by the end of this video in the comments, I will send
one
Birdie's Bed, one of our original authentic Birdie's Beds.
First person to guess it.
- [Jacque] Wow.
- And you have to be close.
You, you, you can be close
You don't have to get it perfectly, whatever you get it.
But go ahead and comment down below.
- [Jacque] I think this is a new recipe over here.
(Kevin chuckles)
- It's a soup on the plant.
- [Kevin] It's called a sloppy tomato bag.
here's a question for you. - Yeah.
- Could you let the sun golds dry
on the tomato as a sun dried tomato?
Or do you have to sever it from the plant?
I think you if to sever it and then let it.
- Yeah- - And then let it.
- 'Cause like you can see the split ones are rotting, right?
- Yeah. - So they have to
get fully cut.
- [Jacque] See, this is a,
this is a beautiful tomato right here.
- [Kevin] That's nice.
- So nice.
Like ribbing- - [Kevin] I like that color.
I actually like seeing a little cracking at the top.
- [Jacque] Yeah- - Shows me it's real.
Shows me I didn't Photoshop it.
This is called the, The story of life, right?
You have a split one,
you have some rippies, and then you got a couple greens.
Will they ripen eventually?
Yeah.
So- - [Jacque] yeah.
- This is my way of mitigating the split.
I guess we'll see if that works.
- [Jacque] Oh yeah, interesting.
Maybe if you harvest a little earlier, they won't split.
- [Kevin] That's my best guess.
- All right.
- Okay. What do you think?
Should we move on to our next?
- Yeah, have you tried these- - target?
- I'm not crazy about 'em-
- these guys? - Yeah.
No, here's why,
because I can't tell when they're ripe.
- Yeah. So let's tell when they're, let's pull a cluster up.
- Unfortunately those don't look ripe to me.
Doesn't look like a bounty should be collected.
But if I squeeze 'em- - Full ripe.
that's freaking full ripe.
- And I had one, It was so sweet.
It felt like I was eating a peach.
- I'm not interested- - It was too sweet.
- Okay, we need to bring this
over to the bounty collector table.
- Off to a good start I'd say.
- The bounty table grows
and next up in our bounty search,
eggy peas.
- I see them and I hear them.
- I actually hear 'em.
'Cause they know we're coming.
Let's go.
(Kevin and Jacque laughing)
- Let's go.
Before they get too big.
I'll tell you this Jacque-
- Yes.
- I just found
a dirty dog in here
and this guy Jacque,
this guy's a little too old.
- That's a little, Yeah.
- it's a little too mature
and a little too-
- It's a little big for its britches.
- A little too big for its britches.
And we all know that's true.
I'm taking most of these eggplants.
- A couple little baseball bats over here.
- [Kevin] Do you have one?
Oh boy.
- You know, minor league.
- [Kevin] This is my least favorite
salacious crop that I have the most of.
(Jacque laughing)
So we are gonna be organizing a bit
of a donation drive for this bounty.
As you guys know, we sometimes donate our produce out.
Woo. These are hard stuff.
Look at these cream sort of cream color-
- That's a nice color.
So with eggplants you want to harvest 'em when they're,
they're shiny and when the seeds are underdeveloped.
- Right.
- You do not want to be seeing a lot of seeds on these guys.
- So if they turn yellowish, that's usually override.
(country music)
- Are you serious look how many eggplant there are?
We'll show you guys little botanical education here.
See that?
You don't want seeds in your eggplant.
These are actually, look at this, Jacque.
They're, they're fully developed.
So these are proper seed eggplant.
I mean we could definitely save this.
What you would do is typically you actually blend it.
- Oh really?
- And then you filter it out.
- Oh, I remember you- - You filter it out.
Don't really feel the need to
save these eggplant seeds myself.
So these are probably gonna go to the chickies
but it's time to go to the bounty table.
- That's a serious bounty I think I'm gonna collect.
- Let's go.
Okay, on we go.
The bounty continues
and I just heard a spicy
filthy whisper.
- Oh, you know what?
I think I hear it.
It's yelling capsaicin, capsaicin.
Let's go.
- Oh
- The peppers are ready to be collected.
- They sure are quite a lot of 'em.
- Let's tell you this,
Bulgarian pepper from Jacque.
- This one is a (foreign language) and it's so heavy
that it's like on the ground with peppers on the ground.
- On the ground we did not steak that one.
We obviously did steak- - loaded.
- Tequila sunrise
and the sugar rush peach, which I've actually eaten,
the shishitos I did not steak
and I removed one of the plants already
'cause it just got too unruly.
But there's a ton of shishitos to harvest as well.
- Honestly, this is the sugar rush Peach might be one
of the most prolific ones.
Look at- - yeah.
I've never grown up a pepper
at that level of scoville units at that prolific of a rate.
It's, it's insane.
(upbeat music)
- Now here's the problem over here.
- I probably just didn't get a spicy one.
- These shishitos have absolutely like-
- [Jacque] Oh my God
- [Kevin] This is like easily the fifth pole off
of these and it's actually kind of annoying to harvest
'cause there's so many.
So I have to come through and just do this actually
- [Jacque] That's what I've been doing
and then pick 'em off the floor.
- [Kevin] I just pick 'em off the ground.
- [Jacque] Yeah.
(upbeat music)
- Wow. Dude, these are some beefy shishitos too.
- I'm telling you this variety dude.
- I think it's the takara.
- Takara shishito guys.
Honestly, and I've never had a problem growing them
fortunately this is one of my favorite peppers,
but the Takara has absolutely output.
- That's what we need.
- And, And I'm not kidding guys
when I say the amount I just pulled off this one plant
that you just saw me do,
that's the fifth time I've done this.
- Yeah. - No joke.
It's the fifth time I've pulled probably 40
off of the same plant.
So each of these plants has been incredibly prolific
and Jacque, we didn't do any pruning,
no topping, no nothing.
- Nothing at all.
- Perfectly fine.
- Just put 'em in the ground.
- [Kevin] Off to the bounty table.
Finally putting some color on the board here.
I'm very excited about the tequila sunrise, honestly.
- They're nice Snack and pepper.
I just grabbed those guys,
they don't even make it in the house.
- We could do a quick pass of the peppers in the other bed
or we could hit the front and see
if there's any magic.
- Little scouting for a bounty there.
- I think we should hit, hit the front for a little bounty.
- Let's hit it.
- Here we are in the front.
It looks like a gloomy day,
but trust me when I say it's hot out here right now
it's like 86 degrees.
- I'm gonna hit the strawbs, Jacque.
And I think if, if you want to play around
you might wanna hit those beans.
- Why are you saying that?
- Well, you didn't have a good year with beans Jacque,
and over here, I can't stop growing them so.
- You know what I'll, I'll relive the moments that I lost.
- We'll put you in the playground over there.
- By getting the beans here.
- The only problem I've had ever growing beans is
if I decide to transplant
and they start running out a nitrogen after the transplant.
- Oh.
- And it takes them two weeks to kind of get set back up.
- That's right we did that test last year.
- Did that test last year.
And honestly, you still can transplant as we discussed.
- Yeah.
- It's just like kind of, It's more like a why.
- Yeah, I guess
- why would you when you can just put them in the ground.
But it's certainly possible if you're
like trying to save space and transplant
into a newly turned over bed or something, you know?
- Yeah.
In a bowl this small doesn't look impressive
but pretty nice for the seventh or eighth harvest off.
- Yeah- - What do you think?
- There's probably even more in there.
- I'm sure there are.
Okay, before we go, we need to hit the center cut squash.
- Oh, this is the phoenix of the garden.
- I know this thing came back with a vengeance.
So we harvested what, eight?
Huge squash.
- Yeah, like- - At a butternut model.
- Monster.
- So this is this like we harvested 'em
at the winter level
and this time I actually got 'em
at the proper center cut level,
so I'm happy, happy and proud.
- And the plant like basically died back
entirely.
- Completely died back.
Look at, look at all that.
- Yeah. This is all
- that died back.
This all sprouted out.
- Same plants.
- As if to say I'm not
I'm not ready for for summer to be over.
- Don't put me down.
All right back to the bounty table we go.
- Yeah let's assess.
Phew, some serious damage.
- On the way back I couldn't help
but collect yet another bounty.
Look at these figs.
These are the yellow long neck figs.
- They're so big.
- From Richard Grafting dragon fruit.
This is a very special plant for me.
Swing low sweet chariots guys.
These are
big old
balls
looking figs.
I have to say three sloppy looking figs.
Let's hit the table.
(Jacque whistling)
- I don't know that I've ever pulled this much
in one single harvest.
- It's a lot.
- Have you? - I have not.
- Yeah, it's a lot.
I mean it's, It's too much is the thing.
So what we're gonna do is we need to count
we need to decide what we're gonna keep
and what we're not gonna keep.
And remember, for those of you maybe
that one special person who guesses the exact amount
of produce or the closest to it on this table
will get one original six and one
Birdie's Bed of your choosing whatever color you want,
maybe I might throw a little special
I might throw a little special sauce in there as well.
- Maybe a bean.
- I might throw you a bean.
No, I might throw you something else.
So anyways, Jacque and I have some counting to do
- A lot of counting.
- count in your head.
Otherwise I'm gonna lose it.
Woo. All right, Jacque, the count is in.
It's a big number.
- Very big number.
- Epic number.
You'll be seeing us donate some of this produce right now.
But until next time, throw your guests in the comments.
Thanks for joining us on this harvest.
Grow some of your food at home.
Good luck in the garden and keep on growing.
- These look good. (Kevin whistling)
- Take 'em.
Nah, no, not those ones.
Actually, I want those.