On this bed, the irrigation does not work as well, because the tube has to go kind
of up and then down. And it goes all the way around behind me to get to that
point, so I have two ollas in here, so that helps a lot.
This is the exciting news! There's still life in my Orange Thai. At least, it's
making a pepper. More bugs? Yeah, I kill it. So many bugs! We need to spray! Yeah, let's
water it well with some fish fertilizer and then spray.
The root of the four o'clock, it's a major tuber.
You make another one here. You can cut them back and then they'll grow back
from the tuber, but we have so many and they drop so many seeds. At any rate, some
of this is cleared out a little bit, the forest. It doesn't look very good when it's
first cut. Now, you have room for planting. I know, I can't wait.
When you see a lot of room, you go crazy.
Yes. You know me too well. Erick is giving the African blue basil a
major haircut. See, it's dead, all dead. This is the problem, it grows so fast and all
the life is in the top that's reaching the Sun, a lot of dead underneath.
See, this has gotta go. Exactly. But, let me cut the big one. This is not on my list. This
is not on the list. See? It's 12:00PM. And it's lunchtime. Lunch, oh dear.
See, a lot of dead. A lot I want to do in the back.
But that's got to come out, cuz it looks awful.
The bee is not happy with me. It's not gonna look great, but at least we'll
be able to walk through there. Here is this morning's harvest. I'm collecting
the shallot blooms for the seeds. I'm going to try to grow shallots for the
first time from seed. I'm going to put the lemon verbena in my freezer to have
for tea whenever I want it. At least two pounds of burgundy beans, some of which
are already dried, and I've got my tomatoes, and we found about five more
passion fruit, so that little basket is full, and my oranges and lemons. Busy
morning. Eric is having a little lunch and I'm sitting down for a moment and,
believe it or not, I don't feel too bad. My back is not hurting, and I'm wondering,
it's either the English breakfast tea or my garden endorphins kicking in. I love
to give shoutouts to my fans and I'd like to give a shout out to one of my
oldest fans, meaning he's watched me from the beginning, I believe, for six years
and that's Angel Amaro. Angel is a Southern California gardener. He is a
retired postman and I hope one of these days to get out and see his garden. So I
just want to thank you Angel for all your support for all these years. You're
an angel.
This is what it looks like after cutting back the lemon verbena and cleaning up
the beans. I think beans are the slipperiest little
vegetable because you can look at the plant ten different directions and go
inside and come back and see five more beans.
This looks pretty bald here and I'm sure the bees are very unhappy, but we had to
do it. Everything underneath this big row of spires on top winds up dead because
it doesn't get any Sun. This actually started out four little four-inch plants.
I put one here, I put three over there. I still think we need to get some of this
off the fig tree so we can see our figs in here. And over here, nice and cleaned
out. This comfrey looks fantastic. This is the one I took my poultice from. And this
tomato is rotten, and this tomato is rotten. How did we miss this? Oh gosh.
We haven't seen it in a while. I figured it was under there in the beans. A lot of
bugs for it to eat, that's for sure.
So it's all done? All done. This is dead. You can keep it, the little one.
This is no good. Okay, okay. See? Fast.
(music throughout)
Not gonna be much left, unless it blooms again.
Which I doubt.
That one's almost done.
There's one more over there, Eric.
Not quite sure why they're turning yellow. I saw the little bird... Goldfinch,
yeah, that's what they do. They eat the leaves. Those are the scarlet runner beans.
Oh, I see the passion fruit is not content to be in the front yard. Look,
it's hiding here. It's nice to know something grows well here. See, see?
One, two, three, four, five, six, seven, eight.
It's hanging too low. Can you cut it?
Cut it? With a saw? I think so. It's ready. Oh, I know. You want to eat it?
Oh, yeah, yeah.
Can you hold like this? Ok. Ok.
Like that. This is the best.
(sawing sound)
Okay, it's ready. Okay.
This is my first (tap, tap) sugar cane. Ever? Ever.
Oh, they don't have this in El Salvador? Yes. You mean your first one here? In the
Palisades. Oh, okay. This you can eat. Okay. This you can plant it!
Oh my. Plant it. Of course that's true.
Like this. Where should we plant it?
See, two pieces? (scraping sound)
See, cut it. Two pieces.
Oh that's right! See?
This is the babies. We can put temporary in a little pot, like this,
when they growth is coming, planting in the ground. Okay, let's do it. You just kind of
skin it? Yeah, take this off.
You just chew it up, I thought you... Mmm, mmm, really good, want to try? Yeah.
Very nice, maybe you don't give me anymore. Take it! Mmmm.
Very nice. So sweet! It's too big. Cut it
in inches, one inch, you can eat more easy.
Mmmmmm, that is wonderful! Yeah, it is.
Sugar, don't eat this, only the sugar. Okay.
Hm? Good!
All the seeds inside. Oh wow. All full.
Okay, yeah, nice. So just leave it in the sun and let it dry out.
Leave it like that in sun for a couple days.
Okay. That's what I'll do, if we have Sun.
If we have... haha.
All these four clocks have finished blooming, ouch,
and, so he's gonna cut them back and we're gonna leave the tubers and hope
that it blooms again. If I had other flowers that were, like, ready to go
in there, I would just pull out the tubers, because plenty of seeds have
dropped, so I will definitely have more next year.
The seeds are huge.
The seeds are bigger than a black peppercorn. Oh, take a picture.
By the way, these are spider mites, so that's really nasty. We need to put this
somewhere where it'll be safe. We'll see if this works. At least I can keep an eye
on it.
You showed me how to eat the sugarcane, I've never done that.
Have you ever eaten raw okra, no? Never. Try one, ha, ha, like just like that.
Oh, wow. Isn't that good? Mmmmm
Better than cooking. Better than cooking, is better.
These are my peppers leftover from last year.
These two are Pantelleria, seeds I got from the island of Pantelleria, off
Sicily. This is long red cayenne, I don't remember what this is, and this is Jimmy
Nardiello. So we're gonna do a little harvest. You'll notice that there are
squash or cucumbers growing out of every one of these pots, because they came up
in the compost, the worm compost. Not a ton of peppers, but peppers are always
beautiful.
We need protection, a little screen.
It's yellow. Why is it yellow? A lot of sun!
See the fruit. It's yellow. On top. Oh!
Okay, I'm going to have to ask about that.
What about the squash? Is there anything left? No. They're all dead? All dead.
(lively banjo)
Watch the whiteflies jump.
They're all chomping away on my beans.
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(music ends)