(cheerful music)
(laughter)
- What's going on?
- It's the Berry boys. (laughter)
If you remember.
(bleep)
A while ago, we got infected with the berry fever.
- And I still have the fever real bad.
- You got it bad.
I mean, I've been taking my temp every night guys.
104, 105, 106, so much, I almost got
into a little bit of a frenzy.
(Jacques laughing)
And that's what today's episode is about.
Today, it's Stone fruit frenzy.
(intense rock music)
This is the Stone fruit frenzy
but we are starting of course, with our strawberries
because they've been popping off, like it's hot.
It is the season for them.
These are, I believe all Seascape strawberries.
- Yes. - Right?
- [Kevin] All Seascape strawberries.
- [Jacques] A hundred percent Seascape.
And I'll tell you what,
these are the best looking berries I've seen.
The leaves are huge.
- Yeah. - Berries are massive.
- They're better than last year's crop.
Last year, we, I believe did Albion.
- [Jacques] I think so.
- [Kevin] And also Seascape.
And the thing that we did this year that I really liked,
is got pretty aggressive on that flower prune.
- So these are all everbearing.
And so you're not gonna get usually pretty huge ones,
sometimes you do, but you can prune off all those flowers
for a while.
Did that, you know, it's a painful thing to do.
A lot of people don't like to do it.
- But check this out.
This is one plant.
And how many fruits do you see there and flowers?
It's like at least a dozen, maybe twenty.
- Honestly, I'm not able to discern, its too many.
- It's crazy. - It's actually too many.
- And that's just one plant.
- Just one plant.
And so take a look at this one.
Come on in here, you see,
you want to avoid harvesting at this phase.
It's like just starting to kind of blush red.
But if you look on the underside, it's still white.
And so this is basically like 24
to 30 hours ready, away from being ready.
It's crazy 'cause I harvested this days ago.
- [Jacques] I might have grazed a few too.
- When you weren't watching. - Oh, God.
- This guy did.
I'm telling you, Jacques got me on quite a few crops,
I'm not gonna lie.
- [Jacques] I mean it tastes too good.
- [Kevin] It tastes very good.
- [Jacques] Berry good.
- I'll take that back. - [Kevin] Oh my God.
- [Kevin] Oh, don't ever say that again.
This is more of one of those daily tasks now
from about what, 14 plants, you'll get about maybe this much
or so every other day, toss those guys in there.
- [Jacques] Not bad.
- On over to the stone fruit patch.
(cheerful music)
So here we are.
As you can see, the peach is popping
but while I was gone on my vacation,
Jacques took it upon himself to harvest a hundred percent
of the nectarines except for this one right here.
- [Jacques] I left the weird one for you.
- I wonder why you left this one for me.
What the heck happened to the bottom of this thing?
- [Jacques] It just didn't look good to me.
- [Kevin] It feels like there's a bit of a caterpillar
or something that got in and then got grown around.
So there might be a dirty surprise in here.
but there's one nectarine left.
I think.
- And what was this one again?
This is Arctic Star White Nectarine.
- And you said you tasted it right?
- I had one 'cause it was getting a little too ripe.
He was gone, it was like,
what am I supposed to do?
- Here's where the magic really starts to happen.
This Eva's Pride Peach,
we really need to rename it, Kevin's Pride
because I am proud of this thing.
Over here you will see the fattest peaches in town.
Oh no, no, no, look down.
- [Jacques] I mean, anyway.
(laughter)
(beep)
- Here's what's going on here.
I mean these are laden, laden with fruit.
That would be the word I'd use.
- This has been in the ground for less than a year.
- [Kevin] No over a year. - Maybe a year?
- [Kevin] It's been a year and four months.
- Okay.
- And something about the terroir here,
something about, something about the moon dynamics,
something like that is really causing a fatty peach harvest.
And I will say, if you look at the ground here,
you can see like 50 pits.
I actually took about 50 small fruit off
and I'm still getting a fatty yield.
- That just popped off when I touched it.
- [Jacques] Full disclosure. - Yeah, I mean, look at this.
- [Jacques] Feels pretty soft.
- Peach ripeness, where we looking at,
like you could make a light thumbprint in it.
- [Jacques] I believe so.
- Is roughly where you looking at 'cause this will ripen
off the vine.
- [Jacques] Yeah.
- Or off the tree.
- I'm pretty sure it does.
- So I'm looking at this, look at this kahuna.
I mean, have you seen.
- It's crazy how big they are,
considering how many are on a single branch.
- I know, I know.
- 'Cause usually that's the trade off.
- That's what I'm saying, it's the terroir.
Oh no.
- [Jacques] I don't know what that one is.
- [Kevin] What's happening here?
- [Jacques] Looks quite old.
- [Kevin] Does it look old?
'Cause it looks freshly stepped onto me, Jacques.
- [Jacques] But the skin does not.
- [Kevin] If you had to ask me, it looks freshly demolished.
Just say that. - I think that was Babka.
- Look at this.
Jacques, you honestly have to see this.
- [Jacques] Okay, let's see.
- [Kevin] Look at this. - [Jacques] Oh my God.
- [Kevin] Look at this.
- [Jacques] It's like more peach than leaf there.
- It's, I mean, come on.
Ooh.
- You find one? - That came right off.
Maybe that's the play.
- Is it soft?
- I haven't researched quite yet guys
'cause zone fruit is such an unattainable crop
in our climate, I didn't even think I could make it happen.
Oh, tell me that.
- That one definitely made a thumbprint.
- Tell me a story.
Oh, I like that.
So I'm just gonna do gentle tugs
and if it comes, it comes, okay.
- It's interesting, the smaller ones are ripening.
- Oh it came.
Oh, that's juice.
- I think I'm gonna be coming back
for that cobbler season though.
- Oh yeah, cobbler's coming.
Well, here's what we'll do guys is,
what I've noticed is,
the chickies or the epic thickies go absolutely wild
for these and it's hilarious to watch them grab it
in their beak and just run away from each other.
- I can see that.
- And so we'll sort and filter, we'll taste some,
the chickens will taste the rest,
but yeah let's just keep on harvesting from this.
And then we gotta check out our apple.
(jazz music)
Now here on the apple tree, this is Dorsett golden.
And as you can see yet again, you know I,
oh here's one that dropped, so that's great.
- Sweet.
It's actually a really...
- Cute little apple. - Nice little apple there.
- Honestly I'm happy to literally get a single apple
this season because apples really shouldn't grow
that well here at all.
So Dorsett golden and Anna are the ones
that I've heard do the best.
Certainly... - Same.
- Certainly this one does well.
What I found interesting though, Jacques,
is like, this tree didn't size up very much at all,
since when we planted it, but it did throw fruit,
like crazy. - That's true.
It stopped growing vertically
and the branches didn't really change.
- The branches did not size up much.
I do notice it kind of flopped a little.
- It's a little heavy.
- And we had to take a lot of fruit off of this as well.
I would say I removed probably two thirds
of the fruit fully.
- A hundred percent.
- And then, let's go ahead and do a little harvesting here.
- So I'd say anything that's like fully blushed.
- Look at the hang of this one.
- I'm gonna take this one off just simply
because of the... - It's gonna break the branch.
- It's gonna break the branch, yeah.
(country music)
Now I don't think we're gonna make a harvest
on this next crop, but I do wanna flex
and show it off a little bit because these are pomegranates.
- Wow, you actually have a lot.
- I know, and they're all, they're all hiding underneath.
They're all just waiting.
- [Jacques] Five, six, seven.
I count eight.
- They're waiting for pomegranate poppy to come through
and just give them a little kiss, you know.
Come around here, take a look at this one.
This is probably the most large one we have,
but also kind of the most deformed end flower.
So this one's a little bit weird
but if you even just look down here
that's a much better formed one right there.
- [Jacques] It looks great.
- [Kevin] That looks really good.
I forgot if this is Wonderful or Parfianka.
- I was gonna ask you
'cause this one doesn't really have anything but this.
- This one has flowers and that's it.
So typically your POM's, at least from what I've researched,
you're taking a couple years to get fruit to set.
This one just went this year
and this is the second year I've had it.
So, pretty happy about that.
That's Parfianka.
So then this one's Wonderful.
I've noticed Jacques, some of these lemons have fallen
or these limes.
So we should probably glean a few limes here.
- For sure.
- 'Cause look what we've done.
We've let 'em yellow.
We've let 'em actually start to rot the tip off.
And so let's grab a few limes here.
- And this is crazy, 'cause again, this is year two.
- [Kevin] Yeah.
- So Bearss lime is known to be a prolific one
and it's true.
It's true. - I'm taking this.
Okay, well these were over a little bit.
- Those were, yeah, yeah, yeah.
- Well they're definitely ready.
They smell amazing honestly.
- That's enough.
Yeah, that's enough.
- Give that a nice little...
(Kevin sniffing deeply)
It's real.
- Whoo.
(Kevin sniffing deeply)
- Pass one over.
(laughter)
Off camera.
(Jacques sniffing deeply)
(laughter)
- Okay.
- That homegrown.
- Off to the backyard.
- Let's do it.
- We're in the backyard again.
This Royal apricot tree is the pride of my life
because this is a tree that was here when I moved in
and it was looking real sad.
And also it needed a serious prune job to get it
to a position where I felt it was gonna fruit well,
and take a look at this guys.
I mean, the canopy on this,
I honestly have to say is like near perfect looking.
- [Jacques] Yeah.
- And they're dropping like they're hot.
I mean, these things are ripe and they're falling
to the ground.
I actually think we have a little...
- [Jacques] Oops.
- We have a dragon protecting the nest down here.
Who's here?
Now would you look at that, Babka.
- [Kevin] That's a dream life right there.
- [Jacques] Yeah.
- Alright, here we go.
Let's go ahead and glean.
What I noticed Jacques, is the Royals,
the stem gets really weak when they're perfectly ripe
to the point where you shake the tree
and they literally just fall down.
- Oh, okay.
- It could be an interesting thing to try.
We could try it.
Okay. - [Jacques] I heard it.
- That absolutely worked.
Look at that.
- [Jacques] I'm gonna do a shake over here.
Give it a shake.
(laughter)
(leaves rustling)
- I missed it.
- [Kevin] There you go, you got one.
I think three fell.
There's two over there.
- [Kevin] Yeah.
This might be the right way to harvest 'em.
If you think about it, you're only getting
the absolute weakest, most ripe ones.
You're not having to force one off.
- Yeah, they're looking good.
This one.
- [Jacques] Wow, we're gonna need a bigger tray.
(upbeat classical music)
- [Jacques] Stretching out?
- [Kevin] Oh, that's canted out.
- Alright, so here we go.
We got a couple apples and some...
(high pitched siren)
(laughter) (beep)
- Strawberries, the only ones that are bad are
the ones you stepped on.
That'd be this one here.
- I don't know if I...
- I see a boot, I see a boot print there,
- Possible, possible. - I had to be honest.
What we're doing here guys is, some of these,
since we have natural recyclers
in the epic thickies, we're gonna just make sure
that we actually give 'em a treat.
We pay some homage to them.
Alright, here goes the platter of food.
They're starting to get used to this behavior, Jacques.
- Yeah.
- They're starting to know that daddy comes
in and gives them a couple sweet treats.
You wanna do the initial honors here?
- Oh, alright.
- And there they go.
Get in there. - [Jacques] Butter's got it.
- [Kevin] Butter's got it.
It's crazy 'cause the ones who tend to get it,
are Butter, Silverous Spine, Dot or Gucci.
- [Jacques] Is that Silky?
- [Nigerian Actor] Why are you running?
Why are you running?
- [Jacques] Butter's here again.
- [Kevin] See, she grabs 'em.
She grab and goes.
Should we do the strawberry?
- [Jacques] Yeah, I'm actually curious.
I could see them really liking strawberries.
- [Kevin] You're right.
Now the big kahuna, our peach.
(somber violin music)
(laughter)
- [Jacques] Yeah, okay.
- [Kevin] Like bro, we're fine.
Alright, so we are here to taste the fruits
of our labor, quite literally.
It is a little white on the inside.
So this might have been a little bit underwrite.
We might have to taste another.
- Smells good. - Bon appetit.
That's pretty good.
- It's still really good.
(Kevin indistinct chatter)
- [Kevin] This is another Seascape.
This is more typical of what a Seascape would look like.
- Perfect. - Oh, that sweetness is there.
- It's a great strawberry.
- It's there, okay.
- It's like classic strawberry.
- Do you want to try one of the Yellow Long Neck figs?
- Yep. - Okay, let's go.
- It smells good. - Here we go.
That's still pretty good. - Still pretty good.
And usually like, I feel like figs can be
a little dry sometimes, this one's not dry.
- This one's straight juice.
Why don't we go with the Creme De La Creme?
It doesn't look good guys
'cause it's the only,
it's just the only nectarine we have left.
- Really good. - That's really sweet still.
- It's super sweet.
This is probably the sweetest nectarine
I personally ever had.
- This one's Arctic Star.
This is actually,
I actually don't like apples that much, weirdly.
- Oh really?
- So I'm not a picky eater at all
but the one thing I'm picky
about is the texture of an apple.
- Okay, it smells really good.
- Okay let's give this a shot.
- Really nice apple smell.
- Here's the thing, I'm done with the middle
and the skin's still in my mouth.
Why?
- I never noticed that.
- It needs to go sooner.
This is Eva's Pride Peach right here.
Honestly no clue how it did this well guys,
it's bonkers that it did this well.
- Maybe literally a hundred peaches.
- Oh yeah, at least, at least.
- Like not exaggerating.
- Oh, did you see that cut?
- [Jacques] I did see that.
Very nice peachy aroma.
- Honestly, this is the juiciest thing I've ever eaten.
- It's dribbling.
- Oh, look at that.
- Hold on, a little nectar.
Okay.
- That's my favorite from the bunch.
- That is a quality apricot.
Now, we have to do it.
Lime, let's go in, let's go in.
This is a good color too.
- Actually, a little bit sweet.
Sweeter than the peach maybe.
- It's a little sweet.
(Jacques coughing)
Well, we've had a fun time tasting these fruit.
I would say almost everything.
The peaches were surprisingly a little too sour
for our tastes, but the apricot being a freestone fruit,
it's really easy to peel.
And the flavor here.
I think this one wins our battle, right?
When I was a kid, I found dried apricots
for the first time in my life, on a vacation,
I found 'em in my uncle's cabin.
I found a bag of dried apricots.
And I did not realize at my young age
that one dried apricot was an apricot, right.
- Okay.
- And I ate the bag.
I ate the whole bag and I'll just say what happened
for the next three days of my life.
It's unspeakable.
It's not something... - I'm using imagination.
- It's not something to be talking
about on this channel or on any other channel,
I'll tell you that much, but you need to be careful
with these guys and treat 'em with respect and love.
But hopefully you enjoyed this tasting guys.
Good luck in the garden and keep on growing.