Dad's Mini Allotment Part - 2 September to October by Becky James

Right, this is the seed tray. That's Connie's big head. And what are you planting? I'm planting sweet millions, and you get millions. Oh, they're nice. Okay, sixteen little compartments prepared and sixteen seeds going in. We'll see how they're growing. Sixteen, did you remember that? There's certainly not a lot. But what you get from them is amazing, isn't it? It's like weeks and weeks of tomatoes and all the neighbours are coming round. I've suddenly developed a lot of friends. Well, there's an exchange that goes on. Like when we were growing up on Elder Road, we were always passing food and things around. Well, thank you. Are they going in today? They look very healthy. Of course. We're going to put the beans to bed. So we're covering them up to keep them warm. Thanks, Edie. I think quite a few people admire your crocs. What's your fifth pair? Because Edie keeps eating them, doesn't she? Okay, it's September and we're back visiting the Bean King. Wowzers. Have you got some in your hand? Oh, have you been eating them? Oh, wow, they're huge. Why aren't you eating them? Are you keeping them for best? They're pretty impressive. Yeah, I love beans. And you've got your tomatoes. Let's have a look. What, you say you've just pulled all your onions up? Oh, wow. Look at them. They're great. You've got hundreds. The little onion sets you saw me put in, that's what they grow into. That's amazing. Tomatoes, look at those. Oh, very nice. You can eat as many tomatoes as you want. Have you been giving them away? Yeah, I've been eating them and forgetting I'm giving them away. Your onions are amazing. Gorgeous. Those are very sweet, aren't they? I can't remember what you put in, are they all the same? Sweet Millions. Thank you. Thanks very much. Oh, yeah, they're lovely. They're really sweet. They're gorgeous. Hence the name, Sweet Millions. I'm very impressed, there's hundreds. To forget his little sneaky beans that he put outside in the front garden, which he left there so next door could help themselves as well. He's just had a crop of them, there's still some there and it's October. Dad? Good morning, tomatoes ready. There you are, Ollie's homegrown tomatoes. He's taking the stems off and giving them a little rinse. Even though they're homegrown, good to give them a little rinse. And he's got his homemade garlic oil, which is olive oil infused with garlic that you made earlier. Need to stock up on that, running out a bit. And then, what do you do with them? Do my toast, on top of the toast. Garlic? Garlic, olive oil. We'll come back and have a little look in a minute. Okay, so you've got enough there? I think so. And how many pieces of toast are you doing? Two. Two? It's a favourite of yours, isn't it, this? I love it. It's big bread. Right, we'll come back in a minute when your toast is ready. This is part of the process, this is because the bread won't fit in the toast. They look really nice, they're lovely fresh tomatoes. Especially homegrown. Hand knitted. So yeah, baby tomatoes, seeds. To these. And we're giving them a weave, giving them, neighbours keep coming round for bags of tomatoes. The thing is, is they all come at once, so then you've got to be prepared to find lots of ways to use. Mum made a lot of sauce as well and froze it. She did, she used a little bit of white vinegar juice at the end. There's nothing wasted. And you've got the garlic over there, you're going to do some more oil today? Yeah. What do you do with that? Crush it, put it in there and pour. Crush your garlic and add it to the existing pot and pour some fresh olive oil in it. Give it a shake. So we're waiting for the toast. Patience. It's making me feel hungry. I don't know whether this is the right way to do it or the wrong way to do it. Well, my friend Mandy, she scrapes the garlic on the bread. Yeah. And then she puts the tomatoes on and then she just pours olive oil on them, I think. Kind of a Spanish-y thing. If you do it like this, you're getting more, more olive oil and more garlic. It's very neat. And while this is getting eaten, these are getting added to every mouthful. Put one of them under there to keep it off the plate. Oh my gosh, so we're even levelling it as well. So it doesn't get swilling with olive oil. It's a big technique, isn't it? It is, isn't it? It's perfected over time, I think, as well there. Let's do some more of this today. Right then, shake it. I'm sure I felt something hit my elbow then. Oh, look at this. Lots of garlic in there. Blimey. This is probably not how you're supposed to do it. Well, I think there's quite a lot of garlic on there. But that's how you eat it. Oh my gosh. And it is yummy. Brilliant. Finger licking good. It's that garlic, it burns your tongue. Well, thank you very much. That's it, enjoy. Right, clear off. I'm going. With a nice bit of brown bread. I like your neat little... Oh, so cute. That's checking on your beans and tomatoes. Being bullied. Let's have a look. You've got lots of flowers. They're so beautiful. Oh, they're so lovely. Got lots of beans. That's really great. I'm going to go have a look at his onions. He's got lots of onions. They all came out really well. It's all just keeping dry, whatever he does. I think he'll hang them soon. Really healthy. Nice and firm. And then all these hundreds. So beautiful. So that's it till next year. Hope you enjoyed it. It's a nice little record of seed to toast. They're really nice. You can't beat fresh tomatoes. Mm-hmm. Lovely.