• 2 months ago
The Beechgrove Garden 2024 episode 26
Transcript
00:00Well, George, a touch of autumn.
00:15Hello and welcome to Beech Grove Garden.
00:18Now, this may be the last programme in the current series, but we've got lots to do.
00:23Coming up, if you've planted small trees, how to get them ready for winter.
00:28The results are in, weighing up this year's tomatoes and cucumbers.
00:33And we get planted for Christmas blooms.
00:35Well, before all that, since I'm with the lopper from Joppa, we've got quite a job on
00:42here, haven't we, George?
00:43A lot of dying wood in this tree.
00:45There is, and so I think we need to get in about it with the saw and the loppers.
00:49This is the Tibetan cherry, and what happens with these often is that after they get to
00:54a certain age, branches start to die back.
00:56And that's what's happening here.
00:58And it's easy to tell the old dead wood.
01:00Well, you've got a beautiful contrast, haven't you?
01:02Yeah, look at it.
01:03Look at the lovely, fresh, young wood there.
01:05That's right.
01:06And I think it's an obvious choice there, isn't it?
01:08That's dead.
01:09That's dead.
01:10And this is alive.
01:11This is alive.
01:12It's almost as though somebody has polished this.
01:13I mean, there's a wonderful burnished copper look which you get on these.
01:16And with the sun on them, it's just absolutely fabulous.
01:18It's one of these trees that you want to touch, I think.
01:20Very touched.
01:21Anyway, here's a bit that is definitely dead.
01:24And I think, do we take a little bit of weight off it to start off with?
01:27Yeah, you take that off.
01:28I'll hold that.
01:29Can you hold on to that?
01:30In fact, I think I need my strength for that.
01:32You know, actually, when it gets dead, it gets quite hard, the wood.
01:35I'll take this one off here.
01:36Can you get that one?
01:37Yeah.
01:38Right.
01:41That's it.
01:42Now, could you grab it round that side?
01:43I can grab that.
01:44Because the thing that we've got to do when we're pruning these things is, you know, dead,
01:48dying, crossing.
01:50That's what we want to take out first.
01:52And then stand back and look at the tree and see what you've got left.
01:55I don't think there'll be much to thin out once we've finished here.
01:58There's a lot of dead wood.
01:59Could you hold that?
02:00Could you hold that there?
02:01Yeah, if I hold this, it gets taken away.
02:02And what I'm going to do is, I'm just going to take some of the, just do an undercut here.
02:05That means then it doesn't rip, does it?
02:07That's right.
02:08Not that it's going to when it's a branch like that, but that's it.
02:13And it will change the shape of the tree, won't it?
02:15Oh, yeah.
02:16But it will look a lot better.
02:17Yeah.
02:18When it gets dry, it's much harder to cut, isn't it?
02:22So, that's it.
02:23There we are.
02:24Look at that.
02:25That's that one.
02:26So, that would then be cut.
02:27That's got to be cut right back in there.
02:29And then there's another one here, which needs to be cut back there.
02:32So that we've got just the young growth left.
02:35And hopefully what'll happen is it will start to sprout out some new shoots.
02:39I would think so.
02:40I would think so.
02:41Now, you realise what I've said?
02:43Yes.
02:44And you're going to leave me to it?
02:45I am.
02:46Good luck.
02:47I'll check up on you later.
02:48No problem.
02:49Bye.
02:52Bye.
02:59Having left Carol dealing with a mature tree and taking out some branches there with a
03:04bit of pruning, I've come over to the trees which I planted earlier in the series.
03:08And these were a series of trees which were to be used for small species, small gardens.
03:14This laburnum which is here is called rocket.
03:18But if you look at it, it's more like a Catherine Wheel.
03:22It's not going straight up.
03:23Because what happened was that that leader there, you see that?
03:28That has died and fallen out.
03:30And what I need to do is to tie in a new leader.
03:32So I'm just going to tie that in.
03:35And the thing that's important about this is that we make sure that we just tie these
03:40things in loosely.
03:41Okay?
03:42Because it's going to have to remain over winter.
03:45Before I go, what I will also do is I will check the ties on this tree to make sure that
03:51there's enough room between the stem and the tie to allow the plant to grow in the
03:57spring without it getting strangled.
04:00And if I look at it, right?
04:02So if I look at it, we'll see that that tie there, see that tie?
04:06That's quite loose.
04:07It's loose around the trunk.
04:09That's not going to strangle the plant at all.
04:11So that's what we want.
04:12I'm going to prune back these branches so that we remain, or we end up rather, with
04:19a plant which has got an upright form.
04:22Now, it might look a wee bit severe, but you know, this is the time to do pruning like
04:27this, when the plant is young, so you get it into the shape that you want and you don't
04:32end up with having to take off big branches as we did with the mature plant earlier on.
04:38So that's what we're after there.
04:40Pruning it back like that.
04:41I'll even take that one back to there and take that one back there.
04:44So now we have established this upright form, which is what we wanted originally.
04:49And next spring, that will take off.
04:52We'll not get so much flower, but that's OK.
04:54Then eventually we'll get flower in the years to come.
04:57So that's having re-established this at the point where the branches are small, we've
05:01got the pruning, we've got the shape right.
05:02I'm going to have a look at two other ones further down in this row.
05:10Right, I've come down to the tree that's at the bottom of the row.
05:14This is a Serbus occuparia autumn spire.
05:16And if you look at this one, it's got this wonderful autumn colour and these glorious
05:21yellow fruits.
05:22And these will be enjoyed by the birds over winter.
05:24And because of its shape, which it has retained, there is no pruning needed here at all.
05:29Look at this.
05:30The tie is secure as well.
05:32We can look at that.
05:33So that's always important to do.
05:35But then you come to a tree which you've just planted or planted earlier in the season and
05:39you think, right, how do I know if it's taken?
05:43Look at the top of the tree and look for that junction there between the old wood, which
05:49you've got there, and the young wood.
05:51And this is the young wood up here.
05:53And that growth, which can be anything up to 300, 400 millimetres, is an indication
05:58that the roots are active, that the roots have taken and that this plant is growing
06:03and is well on its way.
06:04So that is going to be here for a few years to come.
06:08However, the malice might need a bit of pruning.
06:11Malice admiration.
06:12And if you look at this, it's got these three branches here, which are laden with fruits.
06:17And it would be a shame to cut these off at the moment.
06:20So I will leave these until the birds have feasted on them and stripped the fruit off
06:25and then I'll prune them right back in to near the trunk so that we get this upright
06:30form, which is what we want.
06:32Now, you're off to leave in to have a look at Calamonies allotment for the last visit of the season.
06:41This year on the allotment, I've had a real focus on fruit, especially with a plum tree here.
06:52And it's now time to see, has it all been worth it?
06:55So there's a few ways to tell if they're ready or not.
06:58When you look at the plums, if they're nice, that sort of ready orange colour,
07:03the full plum, then they're ready to go.
07:07If you go over, when you feel the plum, if it's firm, they're not ready to harvest.
07:11There should be a bit of give in the skin.
07:14And they should fall off quite easy.
07:16So what you want to do is, if you put the tray underneath here,
07:21if any fall off, because they'll fall off quite easy, at least the tray's going to catch them.
07:26And the way you go to harvest is you just take finger and thumb,
07:29and then just give it a nice sort of twist.
07:31See that one came off easier there.
07:33What's great about growing plums is not all the fruits will ripen at the one time.
07:39When you start picking the fruits, that'll be from the end of July up until September,
07:44depending on the variety, you'll need to start checking them every few days.
07:48You'll need to keep going through the tree and harvesting as they're ready.
07:52And the final way of checking if they're ripe and ready is, of course, tasting them.
07:59Oh, delicious!
08:03Well, the gladiolus have come to an end, but not to worry,
08:11it's time now to start thinking about next year.
08:14So we're going to get these lifted and we're going to store them throughout the winter.
08:18When they finish flowering, deadhead them.
08:20And then when the foliage starts to turn yellow, that's a sign,
08:23OK, let's start lifting them and storing them.
08:26So we've just got a wee hand fork here.
08:29You want to come away, maybe about 10 centimetres or so away from the corn,
08:35just so you don't damage and accidentally put the fork through the corn.
08:39And you'll just hold on to the corn and lightly tease it out, help with the fork,
08:45and just try and knock off some of the soil.
08:50There we go.
08:51And then you just want to cut this back to a few centimetres.
08:56Yeah, that'll do, just like that.
08:58Now, we're just going to put these in the seed tray now for storing them.
09:04Once I've got all these lifted,
09:07and then this tray will go into a dark, frost-free place for over the winter.
09:12And every two weeks now, you want to come and check on the tray,
09:15just so if one does rot, you then take it out the equation and the rest of them will be fine.
09:20And then next year, you'll plant them out and you won't need to buy any more gladiolus,
09:25so you're going to be saving money, and that's what we like, isn't it?
09:36I know this may not have been the horticultural year we hoped for,
09:39particularly when it comes to the weather,
09:41but you know what, we've still been able to go out and grow and do our hobby.
09:45And we've still been harvesting here and there.
09:47We've got to learn for this year, we've got to think about it over the winter,
09:51what did well for me, what didn't do so well,
09:53and put it into practice so we get a better horticultural year next year.
10:06Since it's the last programme of the series,
10:08it's a chance for me to do a bit of a round-up on a couple of observations that I've been doing.
10:13And I want to start with the 8x6 greenhouse.
10:16And it's these two varieties of tomatoes.
10:19So we have Shirley, which is a well-known variety,
10:22and then I have a variety called Borner.
10:24We've got three plants of each.
10:26And Borner's meant to be a new, improved type of Shirley.
10:29And what it says in the catalogue is it should be heavier cropping,
10:33and perhaps starting to ripen earlier.
10:36So it's quite interesting, the record we've had,
10:39because for a start of the season, it's meant that tomatoes
10:42have actually not started to ripen particularly early.
10:45We didn't start cropping until the 5th of August.
10:48And Borner was just a couple of days in front of Shirley.
10:52And when it came to weights,
10:54and we've got weights until about the middle of September,
10:57Borner was about 2.5 kilograms,
11:00and Shirley was about 2.4,
11:03so not a lot of difference.
11:05So for me, it's all about tasting them as well.
11:08And a few of us did have a taste test,
11:11and we all came out with pretty much the same result.
11:14But Borner was a bit fleshy,
11:16and actually Shirley was a bit more juicier.
11:19So I'm afraid it was Shirley that won.
11:22Now, the other little observation I want to talk about,
11:25and I feel this is such a success story,
11:27is all about the cucumbers.
11:29Now, I can't explain it,
11:31because when I say about the weather with the tomatoes
11:33not cropping until August,
11:35we started our cucumbers on the 4th of June,
11:39which is really, really early.
11:41So that's fantastic news.
11:43And what I had was I had two plants
11:46of the seven varieties grown in the Borner,
11:49so that was 14 plants,
11:51and I also had one of each variety in a pot.
11:54So I don't want to give you too many statistics,
11:57but all the ones in the Borner, would you believe it?
12:01In the end, we have cropped 486 cucumbers.
12:06So statistically, you would maybe think then,
12:09in the pots, we should roughly have,
12:11well, half of that, let's go 250.
12:13Well, we didn't. We only had 131.
12:16So they were happier in the Borders,
12:18and I'm not surprised about that.
12:20Something in a container, much harder to water and feed it.
12:23Now, I'm just going to pick out the one variety
12:26that was most productive in the Border.
12:29So we're saying two plants.
12:31The variety was baby, that's this one here.
12:34And from the two plants, 101 cucumbers.
12:38I mean, that's amazing.
12:40That's on average 50, I'm not going to say 50 and a half,
12:43it's 50 cucumbers per plant.
12:46And then back to flavour as well.
12:48We did taste all the varieties,
12:50and I have to say, it wasn't just myself,
12:52but also Jennifer, our head gardener.
12:54We picked out baby as our favourite.
12:57We said it was sweet and it was soft flesh,
13:00quite tender skin, and really good flavour.
13:05So why don't you have a go next year
13:07and grow some of these cucumbers?
13:10Now for a change, we're going to have a visit
13:12to a community garden, and it's in the heart of Aberdeen.
13:18The running of Bonnie Muir Green is focused on biodiversity
13:21and making space for wildlife.
13:23It's an approach that's making a difference.
13:26So we don't use chemicals,
13:28we don't use pesticides here in the garden.
13:31We try not to tidy up too much
13:33to create habitats and food for insects,
13:37particularly those that need spaces to overwinter.
13:40We leave the grass to grow long,
13:42and as a result we found that grasshoppers
13:45have moved into the garden
13:47when they certainly weren't here before.
13:50We're really trying to create a wildlife haven
13:53here right in the middle of Aberdeen city.
13:56The original space here was gifted to the community
13:59in the 1920s as a Bowling Green.
14:02Over the years, the numbers dwindled
14:05and the Bowling Green Committee
14:07were looking to sell the place for development.
14:11When the local residents got wind of this,
14:14after quite a protracted journey,
14:16they decided to sell the space
14:18to the Bowling Green Community.
14:20When the local residents got wind of this,
14:23after quite a protracted journey,
14:25they petitioned the Scottish Government
14:27for the right to buy,
14:29and this ground became the second inner-city ground
14:32that was purchased through the scheme,
14:34and the Bowling Green was purchased
14:37by Bonnymuir Green Community Garden
14:40in September of 2018.
14:45We currently have two mornings
14:47where we garden with volunteers.
14:49Within the garden itself,
14:51we have a range of different areas,
14:53so there are lots of different jobs
14:55and it's a great learning experience
14:57for people to come in.
14:58A lot of people have never gardened before
15:00or very little experience,
15:02so we're all able to grow together
15:04as we develop and expand the space
15:06that we have here.
15:09I've been volunteering at Bonnymuir Community Garden
15:12for almost the last four years.
15:15I discovered it as a great place
15:18to get outside and have a cup of coffee,
15:22and then I got involved with the garden
15:24and I've been coming along most weeks since then.
15:28Today we've been trimming this willow arch.
15:32We're just by the children's play area.
15:34You can probably hear them in the background.
15:36We planted it a few years ago
15:38just by putting in bare stems of willow,
15:42and they've grown up into this arch.
15:45It allows it to be a play area.
15:48Children can come and run through it
15:50and hide in it,
15:52and it seems to have been very popular.
15:54But it grows profusely,
15:56and so we've had to open up the arch
15:59to allow the kids to carry on playing here.
16:07I've been a volunteer since 2020,
16:10and I've been on the board for a few years now.
16:14The space I'm sitting on right now
16:16is right in the middle of the green,
16:19and it's what we call our orchard area.
16:22The most important thing about a bowling green
16:24is that it drains water very quickly,
16:26so the soil is very sandy,
16:28which means it doesn't have a lot of nutrients.
16:31So a lot of plants, and in particular trees,
16:33will struggle in these kinds of environments.
16:36So one of the ways to try to encourage the trees
16:39to establish themselves
16:41is to remove competition from their roots.
16:45So we are using these rings,
16:48in this case metal rings,
16:50around the roots of the trees
16:53to make sure that we can keep the roots of the grasses away,
16:57and we can use these kind of well-defined spaces
17:01as a way to add manure,
17:04water, leaf mulch,
17:06whatever we need to create a better soil,
17:10more nutrients, and keep the moisture levels more adequate.
17:18Everything that we grow in the garden here at Bonnymuir Green
17:21is chosen by our community.
17:24We put out a survey every year
17:26asking people what they would like to see here.
17:29I think it's anything that can be picked and eaten straight away
17:32is the most popular.
17:34So the garden here, we operate a pick-your-own scheme,
17:38so anybody can come and pick some fruit and vegetables
17:41if they would like to,
17:43and if possible make a donation to the charity.
17:46It goes straight back into the garden, really,
17:48into growing for next year.
17:51So for the last couple of years,
17:53Bonnymuir Green has had over 20,000 visitors each year,
17:58and we have a huge range of people coming to visit the garden.
18:01So we get a large number of young families.
18:05The kids love playing in the garden,
18:08looking for bugs and beasties,
18:11and picking and eating fruit and veg as well.
18:19The garden volunteers come to Bonnymuir on a Tuesday and Wednesday.
18:23I come up on a Tuesday morning,
18:25and I've been doing that for about nine months.
18:28And what I really enjoy,
18:30not only being outside in all weathers, really,
18:33but just seeing the changes in the garden over the seasons
18:37has been really interesting,
18:39and it's just a pleasure to be part of this wonderful community.
18:45OK, George, I'm going to have to mention the word Christmas.
18:49Oh, no, no, please, please, please.
18:51But we have to plan. We have to plan.
18:53We do, and we want to have a little bit of colour at Christmas.
18:56So one of the easiest things to do
18:58are the paper whites, the Narcissus.
19:00Now, these are all in the garden centres now,
19:03and this is the time to buy them.
19:05Now, what we're going to do is,
19:07we're going to put them in a box,
19:09and we're going to put them in a box
19:11in the garden centres now,
19:13and this is the time to buy them.
19:15Now, when I get them in September,
19:17I will plant them into a big pot,
19:19and I'll leave them outside.
19:21So they're left out, first of all, in the sunshine,
19:23and then they go into the shade.
19:25And what happens is that they will be in flower
19:27for Christmas and New Year.
19:29OK, so that's quite interesting.
19:31But if you've got a warmer spot,
19:33you can actually have them flowering as quick as,
19:35what, about six weeks?
19:37Five, six weeks, and they'll be in flower.
19:39This is what we call bulb bowl.
19:41Nothing wrong with that, there's no drainage,
19:43but that's OK, because we're using bulb fibre.
19:45Or you can have a bowl like this with a hole,
19:47but if that's indoors, you've got to have a saucer as well.
19:49Well, if you don't have a saucer,
19:51you'll make a mark on the furniture.
19:53Absolutely.
19:55And I like to do, with the compost,
19:57I've actually moistened it,
19:59and what, am I going to do the squeeze test?
20:01The squeeze test.
20:03So, look, we get a little bit of drainage there.
20:05It's not too wet, but that is going to mean
20:07that you're going to have to water the bulbs.
20:09That's right.
20:11A little bit of compost into the bottom,
20:13place them around like this,
20:15and I'm just going to then add a little bit of compost on top,
20:17so you're not really covering them completely.
20:19So just the noses of the bulbs sticking through, really.
20:21Absolutely.
20:23So you've got a much easier technique there.
20:25Well, I've got a different way of doing it,
20:27and what I'm going to select are just one or two
20:29sort of narrower bulbs here,
20:31and I'm going to put them into this glass jar,
20:33as it were.
20:35This is a glass, an old beer glass,
20:37and all I'm doing is putting three into that,
20:39and these will sit.
20:41They could sit in the windowsill,
20:43and you'll enjoy the roots going down
20:45into the gravel underneath.
20:47That's glass that's underneath there.
20:49You could use gravel, couldn't you?
20:51Yeah, you could do gravel,
20:53and this is it also in a pudding bowl,
20:55just with some of the same material underneath.
20:57So that's it,
20:59and these will sprout away very, very quickly,
21:01and all I need to do here
21:03is just to keep that water topped up,
21:05just so that the roots...
21:07Once the roots grow, yes, make sure,
21:09and you can see the water.
21:11That's the good thing about it, isn't it?
21:13So that's our Christmas thought about,
21:15but let's think ahead as well to next year
21:17and the year after.
21:19So how far ahead are you thinking?
21:21Well, I'm actually going for next year,
21:23and what I've got is actually some tree lupins,
21:25which I think could be really nice
21:27in the seaside garden.
21:29I'm using these modules,
21:31and I've got, say, two into each of those,
21:33and, you know,
21:35they could germinate within just a few weeks.
21:37All right, so these are quite quick.
21:39They're very quick,
21:41and I would just add gravel onto the top
21:43and go into a cold frame.
21:45Well, I've got something also for your seaside garden,
21:47and these are the seed heads of the said plant.
21:49This is Eryngium giganteum,
21:51Miss Wilmot's Ghost.
21:53Lovely plant.
21:55Super thing,
21:57and when these are fresh and growing,
21:59you can see the Eryngium in the sunshine,
22:01the really glint.
22:03There's the seed there, and again, just like you...
22:05You're just going to sprinkle that on?
22:07Just a little pinch on the top of each one of those
22:09because when these germinate,
22:11they produce a very long, thick taproot.
22:13So those modules are perfect for that, aren't they?
22:15Absolutely.
22:17This is a biennial plant,
22:19so we've got to save seed every two years
22:21of this so that we get
22:23a good crop of plants.
22:25These will then be covered in gravel,
22:27and I'll put them in a cold frame
22:29where they'll get the cold.
22:31That will stimulate them to germinate,
22:33and they'll be ready for us to plant out,
22:35I would say, in the summer of 2026.
22:37Absolutely perfect.
22:39Planning!
22:47Well, now's the time for some handy hints,
22:49and I would highly recommend
22:51that here we are, end of September,
22:53the nights are drawing in,
22:55and the dry hours are a lot shorter,
22:57so I really think it's a good idea
22:59to start removing the shading.
23:01And this is just a paint-on shading,
23:03so it's very easy, just with a brush,
23:05to rub it off.
23:07And the whole idea, really,
23:09is we've got those tomatoes in there,
23:11and I'm hoping
23:13if it gets more daylight and sunshine like this,
23:15we're going to get nice, ripe tomatoes.
23:17We're often asked,
23:19when do you know
23:21that an apple is ready to harvest?
23:23Well, the first thing to look for
23:25is apples on the ground,
23:27where they've fallen off naturally.
23:29Then the second thing is,
23:31if you take a fruit and just lift it upwards like that,
23:33it comes away easily in your hand.
23:35Now, what do you do
23:37when you've got lots and lots of apples?
23:39Well, you think about storing them,
23:41and the way that I store them is
23:43I take a piece of glossy magazine,
23:45something that was maybe a bulb catalogue
23:47or something like that,
23:49and I wrap each individual apple
23:51and what that does is
23:53it separates each apple when I put them in the storage box,
23:55like that.
23:57So I'll just carry on doing that.
23:59But before you do that,
24:01make sure that the apple that you select
24:03is clean and doesn't have any disease.
24:05This is a variety
24:07known as bloody ploughman,
24:09and there we've got apple scab
24:11all over the skin of that.
24:13Now, that's only skin deep,
24:15and I can peel that and it's perfectly usable,
24:17but if I store it,
24:19the rot will set into these little spaces
24:21and the thing will rot in storage,
24:23so I'm not going to store that.
24:25I'm going to use it immediately.
24:35Oh, George, is it a sign that we're getting older
24:37because I cannot believe this is the end of the series,
24:39the end of the programme.
24:41Unbelievable.
24:4326 weeks ago, back at the beginning of April,
24:45first programme.
24:47Oh, and look at the season it's been.
24:49It's been a difficult season,
24:51and not the first programme,
24:53but I remember programme two,
24:55it was absolutely pouring hard,
24:57we were inside the whole time, weren't we?
24:59Yeah, and planting potatoes,
25:01and that was the start of the whole growing season,
25:03so it's been really good.
25:05So, you know, the weather was difficult,
25:07I think lack of pollinators was another sort of negative,
25:09and I do hope that we're going to get more pollinators next year.
25:11What about ripening of tomatoes?
25:13How have you done with that at home?
25:15It's been slow.
25:17It's just been lack of sunshine, Carol,
25:19they've just not been there,
25:21but there has been successes.
25:23I would say that my brassicas were a big success at home,
25:25and the apples have been good.
25:27Well, talking about successes,
25:29I mean, let's straight away congratulate the gardeners here
25:31because they do such a wonderful job,
25:33and just look at this harvest,
25:35it's absolutely fantastic.
25:37I mean, what would you pick out?
25:39OK, so we always think about doom and gloom,
25:41but look at this, I would go plums, pumpkins,
25:43figs and grapes.
25:45I saw an allotment man, definitely,
25:47and they are wonderful.
25:49I think I'm going to say, you know,
25:51it was a new project, the strawberry plot,
25:53so that variety is flamenco, it is still fruiting.
25:55Some unusual sweet corn,
25:57I'm going to call it popcorn
25:59because the variety is fiesta
26:01and you're meant to use it as popcorn.
26:03And George, the flowers, I mean,
26:05although the sweet peas were late to perform,
26:07they're still flowering,
26:09the dahlias are looking good.
26:11It's interesting, actually, Carol,
26:13because my sweet peas finished
26:15about a week or ten days ago,
26:17and it's an indication of the difference
26:19between the day lengths this far north
26:21in Beechgrove and back in sunny Joppa.
26:23So, there we go.
26:25And have you mentioned your cucumbers?
26:27Have I mentioned cucumbers, George?
26:29You know, I mean, over 600 cucumbers
26:31on 21 plants, that has to be the most
26:33successful growing of cucumbers
26:35that I have known in the time on Beechgrove.
26:37Absolutely, absolutely.
26:39That's pretty much the end of this series,
26:41but please don't be sad
26:43because we are coming back in a few months' time.
26:45There's going to be a new mini-series
26:47and it's all about Christmas.
26:49So, George, have you got your Santa outfit looked out?
26:51I thought, Carol,
26:53that I was more of an elf than a Santa.
26:55I was hoping that you were going to come down the chimney.
26:59Anyway, also, I think if you're a gardener,
27:01you're always planning ahead.
27:03So, do remember that all of this series
27:05is on the iPlayer
27:07and hopefully you'll find a few tips
27:09and hints and some inspiration
27:11for next year.
27:13So, from the Beechgrove Garden team,
27:15that's the wonderful team of gardeners
27:17in the background, our presenters,
27:19the crew behind the camera
27:21and from us here
27:23and the viewers, of course,
27:25it's goodbye for now.
27:27Goodbye.
27:37♪