Großer Garten Rundgang Ende September - viele Tipps - Knoblauch und Zwiebeln stecken - große Ernte

Hello everyone, welcome to our big garden tour at the end of September. And as you can see, everything is still nice and lush here and in bloom and in green. And finally my pineapple salvia is in bloom. Beautiful flowers. I hope that it is still ripe so that I can harvest seeds so that I can have them again next year. And apart from the scent, I also think the flowers are really, really beautiful. But that's not really what it's all about, it's just about the lushness, what's still in full bloom here. I even have small olives here, if you want to look, of course they won't be ripe anymore. It was also a bit in the shade here, but it doesn't matter. This is African Blue, I'll show you in a moment. I also made nests there again to bring something over the winter for next year. Here at the back is the giant or mammoth basil. Something broke off there, I'll show you in a moment that the nests have already grown really nicely. And yes, if we go further here, here we have one, here we have one, yes, over there it is again in yellow. The Canna Indica or Indian flower pipe, yes, they absolutely do not tolerate frost. That means we will now cut them off about 10 cm above the ground and then make sure that the pots dry completely. And then we'll take the rhizome out of the ground, lay out a wooden box with newspaper, put the rhizome in there. And then we will cool it down in the basement so that we can bring it back next spring and have such a beautiful, lush flowering splendor again. We have now also cut out the seed capsules, the flowering stalks. Yes, season is over, but it still continues to bloom up here. You can see, there are new flowers coming out up here. And we will now still, because it is already enough 1-2 degrees below zero so that the plant breaks down. And of course we don't want that. A really great color game, I bought it this year. Here is the fat hen with the dark leaf and the first flowers are now blooming. Really, really nice. And it's winter hard. But we are protected from the pot in the shed from the carport during winter, because there is still something different in the pot than in the ground. Yes, and here I am also very proud of it. Take a look at my K4 lime tree. And Simon, take a look. We have a total of three K4 limes that have actually grown. Of course, it has to go in soon before it starts to get frosty. We already had night temperatures here with 5, 6, 7 degrees. Of course it's sporty, but it still fits. As long as it's not a minus, it's still perfectly fine. Yes, let's move on. I already announced that. These are the stalks of the big, gigantic or mammoth basil. And you see, they are already starting to bloom. Very small, tender, pink flowers. But they also have to go in before it gets really cold. And I always consciously make a lot of pots of one kind, because you can never get them all over the winter. If I have 5, 6 pots, 1, 2, maybe 3 will do. But then I can pull as many stalks from them as I want. So that I have enough in spring again to plant them in the tomato house. And also everywhere else as a beehive. And then let's go to the table. Simon is best on this side. Yes, let's start on this side. I cut stalks from my African Blue again a good week ago. And here I have ... well, now they're slouching a bit, because they're usually in the kitchen. It's warm out here today. Yes, they leave the leaves hanging a bit. But as soon as they come back in, it will come back to life. And I cut them a week ago. The lower part of the stalk is removed and simply put in the water. And as you can see, there is already a bit of root. It's still too little for such a stalk to take care of itself. And only when it's really nice and white down here, full of roots, then I'll pot them. And yes, I made two glasses there. There are about eight pots, I guess. And you see, I cut off tips that don't have flowers yet. But you can also do that with tips that are already blooming. Then we just cut the flower out at the top. Yes, that's my supply of African Blue for next year. And here, too, the motto is better to do more. Because it's guaranteed to come. Never every pot over the winter. Because the light conditions are just not that great in winter. And when the stalks are potted and germinate over the winter, what is then cut off at the top, immediately back into the water glass. So you have stalks again for the case that the other pots don't survive. And so you can guarantee to bring a few pots over the winter. Yes, what do we have next here? I have two circles at the back, with an obelisk on it, where I had the Bolotti beans on it. And if you can remember, I put such a handful of seeds in two of these circles. And yes, that's the harvest. Already driven in, dried. They are now packed in a glass, cool in the basement. And with that we will also cook something delicious. But we can't cook in there, because there is gauze on the warthog's foot. But there will still be a delicious dish. And this year I came before the squirrel. Or rather, it sounds like I wouldn't treat you to anything. Of course I treat the squirrel to harvest something here in the garden. But I also want a little something. That's why I harvested a little hazelnuts this year. They are not big, but they are delicious. It would be enough for a cake, but they are just too delicious for me to bake them. We will always nibble them like that. And yes, there will also be a raffle in this video. Even if we don't put that in the title. And consciously not in the title. Because if there is a raffle somewhere in the title, then suddenly everyone comes to the channel and wants to win something. And I just want to avoid that. But again, there will be a raffle here. And I harvested a bowl full of Gewürztagetes seeds here. And I would like to give away 10 seed bags. I'll show you the Gewürztagetes later in the garden. If you want a bag with the seeds, just write a raffle in the comments. We already had a raffle at the end of May with the Gewürztaschinen. And there we had the problem that several times, several times, several times, raffles to increase their chances. I think that's unfair to the other person. And if there is someone who writes a raffle twice, three times, whatever, he flies out of the raffle completely. I say that because such unfair behavior just annoys me. So once a raffle via comment. Whoever does it several times, flies out of the raffle. Because it's just not fair to the other person. Yes, then I have something here, something big. And we have the ICB tanks for watering or for collecting rainwater. Yes, I have quite a few of them now. And it would hurt my soul to empty these tanks before winter so that they don't break. It was about the comments. They don't break. You just leave the top lid open, not quite full. And then the water can spread upwards. We got advice from the garden specialist and he said it was better to empty it. The risk that the connections at the bottom of the lock will break is simply far too high. And then it will be expensive again to get all the things new. So I decided to compromise and have such a heat blanket here. Now let's unpack the thing. So it's for such a 1,000 liter tank. And the 1,000 liter tank is completely packed in there. Nice and thick with aluminum. And that insulates. At the same time, the seller told us not to put the tanks directly on the ground, so that air comes in from below. Because air also insulates here. The ICB tanks are usually on pallets. That is sufficient. Some of them are even on a stone foundation here. And we will make do with it. We will pack them all in. Because by now we have, I think, 6,000 or 7,000 liters in these tanks. And if it gets so dry in spring and early summer and winter doesn't provide enough resistance when it's frost-free, I would be annoyed to leave everything out before winter. That's why it's a unique investment. And we got these coats and will keep you updated whether it worked or whether the tanks didn't survive. You will see that in the videos in the spring. It is worth a try, because water money on the one hand, if there is not enough rainwater to water the garden or the investment here to protect the tanks in winter in the future. By the way, I was also told to leave a good protection in summer so that the water doesn't get so dark in there. Because then it's dark in there and it doesn't get that hot. Yes, okay. Then let's go on in the garden. No, I'll put the bowl here on the Tagetes seeds so that they don't fly away, because that would be a shame. I didn't harvest them for no reason. So, let's go on. Yes, here in the beech, the autumn oaks are already starting to bloom. That means we also have a food source for all the insects here. We always have a lot that blooms late. And here you can still see the last garden hibiscus oaks that are still blooming. And yes, my beech tree doesn't have a lot of fruit. What's hanging on it, a few mummies are already hanging on it. And the little bit that's still hanging there, there will be a beech cake on the weekend. No, not this weekend, next weekend. But that will be good for us. Yes, in the pond we even have a sea rose blooming. And the fish are all on the surface right now. They always come up when they are hungry. That means after the shoot there will also be food for the fish. And a sea rose is even blooming in the back. Yes, really nice. Good. Here the fat hen is in full bloom. Yes, we had rain again for a few days. Now it is of course nice apart. I still have to put a support on it so that it comes up a bit again. But you can see it here. There is also a lot of insects here. A nice food source, a late food source. And so our insects still have something to eat. Pollen and nectar. Yes, here the spruce broccoli or stem broccoli, which I put in the flower bed here, is blooming. And as you can see, it forms seed capsules. Because I didn't harvest here. I let it bloom nicely. And when the seed capsules ripen, I'm going to put a bag over it now, where air can get in and out. To simply prevent the seed capsules from coming off when they are ripe. I want to harvest the seed, because I liked it so much that I definitely want to have it in the bed again next year. Okay. Yes, here is also a huge specimen of Canna indica. Indian flower tube. It is also cut off. And the rhizomes are overwintered in the cellar. And here the asters. They are already saying goodbye. A small one. There, too, we will dig out the rhizomes, i.e. the buds. Also overwinter in a box with newspaper, cool and dark. And here wild-settled night candle. It continues to grow and bloom at the top. And down here are the capsules. I'll take one off. They turn brown and burst open at the top. Let's see if there is any seed left in here. Because I always let them seed wildly. And by the way, they are also really healthy. That means, if you find night candles in nature or in the garden, you can also harvest these seeds and always get a good portion of them into the muesli. Really healthy. And, by the way, also beautiful to look at. And when it starts to get slightly dim in the evening, they open up. They give off an annoying scent. I can only recommend, if you don't have them yet, night candles. However, you have to say that because they seed wildly, they spread endlessly. Oh, Simon, please turn around again. I saw something nice. Here I still have a pineapple lily. I planted it last year. And I was already worried that it wouldn't survive the winter. But it has overwintered here wonderfully and is now even forming seed capsules. I was already afraid it wouldn't come, but it did spread wildly. Let's move on. Yes, here is the normal Tagetes. It also seeded itself. And it also blooms really nicely. The hostas, they also bloom. The last rows. You see, the others are already all bloomed. And back here, oh, that's so nice, the autumn anemone. I have them again in white in front of the house. And I have them back here in pink. And it also blooms beautifully. And if we were just at night candles, look here. This is what the night candle looks like in the first year. From the leaves. And when you harvest them, that is, you get the root out. If it doesn't bloom yet, it has a thick root, a storage organ. And it can even be eaten. That means it should taste like ham. I haven't tried it yet. But if I were in need, I can dig it up, know what it looks like, I can also dig it up in nature and have something delicious on the table again. Yes, the corner back here is totally overgrown. We absolutely have to cut back on the summer anemone. But yes, for time reasons this has not yet been done. But will be. And you see, all the irrigation tanks, the ICB tanks back there, are visually no longer perceptible at all. Although there are 1, 2, 2,6, i.e. 2,600 liters of water for the garden. And yes, we will have to cut a little free here to put on their coats for winter. Okay, let's go a little further. Yes, not much has happened here. There is also a pink autumn anemone here. And here we still have the seedlings from the ackelei. I always let them seed wildly so that I have a beautiful flowering splendor again next year. And yes, this one is blooming for the second time this year. We had cut out the flowering stems and now he has driven them out again. Really nice to look at. Yes, then we just go around like this. Yes, the tank from the tomato house. You see, almost 700 liters are already in here again. And while we're at the tomato house, I had the problem with weeds and ackelei. I also told you in the last garden video. After spraying with natron water, the ackelei is then also completely de-leaved at some point. Only in the hope that I will get my tomatoes, which hang on it, still ripe. And I have now harvested over 8 kilos of tomatoes again. I will only publish what we have done with it next year. Because yes, many had bad luck with weeds and ackelei. And what good is it if I then upload two videos with tomatoes, if no one can harvest tomatoes anymore? That's why we decided to bring these videos to the beginning of the tomato season next year. And yes, now film in, Simon. My plants have all been driven out again. And the new drive is wonderfully healthy. And I still have really nice tomatoes on it. And this is an orange ox heart. And yes, there are tomatoes everywhere. They even start to bloom again. Of course that won't happen anymore. But what's on it is ripe. And now, although I have harvested over 8 kilos, I still have something, so to speak, for breakfast. As always, a nice tomato on the bread. A little salt, pepper on it, a little chives. Tasty. And that's enough for now. And yes, next to it, the peppers. You see, everything is full here. Back here, the pepperoni. I'll make tabasco again. I'll smoke a few more. And also here with the peppers. Take a look at that. They are full, full, full. Also the Dumas. Here the Samborca. Here the California Wonder. There is still a red California Wonder down here. I have to let it ripen really nicely, because I still want to get the seeds from it. Yes. Everything is still full of peppers here. And now I'm going to make a tarp on it again. Because it's too cold at night. And from 12 degrees they just don't want to grow any further. And to simply extend the harvest time or the ripening time, we make a curtain on it again at night. Open during the day. As long as the sun is shining. If it's too cold, I only open a piece so that at least air can circulate. And then I'll see if I can get as many of them ripe as possible. But otherwise, green peppers also taste delicious. But when they turn red, they taste even better to me personally. Yes. Back there, the basil too. The African Blue. Blooms, blooms, blooms. I cut the stalks there. And also the Yahodo, the cocktail tomato that has grown wildly here. It's also still hanging full. I'm also hoping that the little ones will get ripe. The fruits didn't get huge. But they also taste small to me. From my own garden it is still 100 times better than from the supermarket when it comes from the greenhouse of God knows where. Yes. Let's go a little further. Then we also see a Spiced Tagetes plant here. And you see, when you get very close to it, when they bloom, they form stars up here. And if you just pull on it, then the seed is good for me. And I did that. You saw the bowl in front. Made with a lot of plants. And yes, I will use it again. In the spring, then in the garden videos, I will let you know again. Now we look at them. For all those who win. For everyone who may not have been among the lucky ones, we will of course link the seed again. Because it's just a great plant. It really blooms all summer. And I haven't done anything anymore because I wanted to harvest seed. That's why they look a bit gray now. Otherwise I always pluck the flowers. I've dried a lot for my chickens from the flowers. Because they just love it. And now, yes, vegetation time is coming to an end. Every few days I pull out such a plant. I have a lot of them everywhere in the beds. And then I just throw them into the chickens. And yes, after a few hours I only have the stems. The rest is completely fed away. So they love it so much. So, now here again. A giant harvest of aubergines. From very small. It still has to mature. So you see what's hanging on here. Down here too. It's full, full, full, full of aubergines. Down here too. So there are definitely 15 aubergines of all sizes on it. And it continues to bloom. And I think that's so cute. Here are very small aubergines. They taste, regardless of whether they are small or large. But that it brings so much, so much yield again. Wow. Yes, you see my carrots. Unfortunately, the wind blew my net away. And I didn't thin it out here. That means I'll always look in between. Simon, come around the corner. Always have a look. And I'm going to pull out the little ones in between. But if you look down here, there are quite a few thick ones. And a caterpillar next to it. We'll take it out right away. It goes to the chickens. And I have a lot here. The chickens are not only happy about the carrots. You can already see really thick things. We are already harvesting in succession to process them in the kitchen. And on that occasion I always take the little ones out in between. And that then goes with the green stuff to the chickens. They are happy about it. Yes, here is rose cabbage. Nothing new. We will harvest there soon. And with the zucchini, I always have the leaves with the flour dough, which had the white dots and and and from below. You see. Consistently cut everything out. And the thing continues to bloom and continues to produce. And here I let the very big ones ripen fully. Then I can also store them. And the chickens still have something in winter. And then I will also cook a soup for us to eat fresh. And yes, I'm really looking forward to it. Do you still remember? The homemade strawberry plants that we made here. I still haven't removed the weeds at the back. But look here. They bloom, bloom, bloom. And yes, we can already harvest fruit. Well, it's not ripe yet. But you can already see the next flowering stalk. Of course that won't be anything anymore. But the ones that are still ripening here, we will probably be able to harvest them. What I always do. You see, here's another one. I'm taking off the wild chickens now, of course. I don't want the power to go into the training of babies. But the plant should be strong enough. So that it comes over the winter. It does anyway. But as long as I still have fruit, of course I'm happy about it. Later we will also go to the spiral. So, let's move on. Yes, green cabbage. We can also harvest here regularly. And here the second eggplant plant. I've already harvested a lot of them. But we still have a nice big one here. But you see, it's not quite ripe yet. It still needs a little. And we also have a lot of small ones here. They probably won't be anything anymore due to the weather. But at least this one will still ripen. Yes, here's the next zucchini. Here the same in green. I still have small zucchinis everywhere. It continues to bloom. And here's another monster part. Yes, we will continue to enjoy them. And the chickens are also allowed. Lovebugs have newly driven out the seedbeds. So the flowers have bloomed. The seeds up here are welcome to spread wildly here. To be able to pull more lovebugs here for next year. Okay. Yes, leek. Take a look at the leek stalks. What kind of monsters I have here. We have already harvested a lot. And also fresh in the kitchen. But we also made a video, which will come soon. And you can look forward to it. Not for cooking, but delicious to eat. Yes, mangold is still growing. Will continue to be harvested. I still have two lettuce in there. I just sowed the flowers from the chives. The seedbeds. They also grew up. I'm curious. Next year I'll have my chives there. So. Now we come here. In the two beds I had spinach sown after the potatoes. Wonderful. Grows and thrives. Back here I have the black winter radish and radishes. I still have to thin it out. And here I had field salad. And you see what happened here again. The tomatoes were in there. I was looking for caterpillars and rainworms again. And digged around. Annoys me a bit. But good. Then later, when the tomatoes come out of the tomato house, I will look like field salad again. Yes. From the salad I planted here, the snail ate around here. Only stems here. That's Gundermann. He can get out. Yes. One is growing. Let's see. Next to it celery. I'm looking forward to that too. A whole bed full. Red beds. There will also be a video soon. But yes. We also have a bit of time pressure at the moment. That's why you are welcome to stay in bed for 1-2 weeks. But there will also be something. Yes. Here are the harvested beans. Only sprouted. I still have to put them away. I have the 2 circles here for the beans. I have a circle up there and down there, where I always look like flower plants, butterflies and insect-friendly things. Now I have beans here for 3 years. That means that the whole thing will be exchanged for next year. That means that I will look like insect-friendly mixtures here. Where they are at the moment, the beans will come in next year. You just have to roll a little so that the earth doesn't run out. Or to give pests no chance. That's not quite right. To make it difficult for the pests to do something with my beans that I don't like. Let's move on. The topinambur. Yes. They're going back. These are the whites that I got as a bun from a viewer. I'm curious to see if they differ in aroma from the red ones that don't bloom with me. I have now learned that they never bloom. Only the whites bloom. We now have 2 varieties that we can freshly dig out in the winter months, as long as it is frost-free. If there is a need, if we want to eat them, we can dig them out fresh. Yes, let's move on. Yes, here I have a huge problem. Take a look here. You can see it through the net, Simon. Here I have leaves on it without end. Yes, I'm curious. The buds have formed a bit, but not much. Now I have to see if I can do something here. I have to make sure that I spray them properly with a water jet, to just take a little more time out of it, so that they can still pack a little energy into the buds, before the lice have cleaned everything away from me here. Strangely enough, the beets are connected to each other. The Wirsing is wonderful there. You see, it forms beautiful heads. They are still small, but they will. And yes, we Wirsing roulades will definitely cook again. If you don't know that yet, we will link the video to you in the video description below. Yes, here is the pyramid. If you watch us regularly, you know that there were strawberries in here, of which I also took offspring for the bed down at the fence. And here we have now completely emptied the pyramid. You can see from the wooden base that was underneath before, it has given up in some places, and the pyramid has come into a bit of an imbalance. That means we have cleared everything completely. Now, like with the other pyramid, a stone foundation underneath. Everything is rebuilt here again, again foil in and the earth back in, or even mixed. And here we will also plant something now. And I'm just getting the planter. I'll show you my tablet. On the one hand, I have here a few days ago from my garlic harvest, the buds separated into the individual teeth. And a part of the garlic teeth I will put on the strawberry bed at the back of the fence, between the strawberries. And a part comes in here too. So, let's just start. So. When the teeth ... Up here it will drive them out. Down here it will form roots. That means I'm going there now. It should be 5 cm deep. So. And I do that too. So, so that they don't get mixed up later, I now always make complete circles with one variety. And why do I also plant the garlic between the strawberries? Garlic ensures that certain fungal diseases are prevented in the strawberries. They don't like the smell. And that's why it's really good if you put garlic between the strawberry plants. So, and now I'm going to put the top two rings with garlic in here. I'm done quickly. And this is from my own harvest. There is now plant garlic in almost every garden center. And yes, once you have bought it, harvested it, then you have your own seed. And of course we will also link the varieties we have in the video description. So, let's see. One more row. I'll do that with garlic. And then I also have spring onions here. I have the red carmen as a variety here. Unfortunately, the bags or bags were quite large. I prefer the small ones here. But well, it's always a colorful mixture. There are small and large ones. And I'm going to put them in the lower two rows now. And there too, about 3 to 5 cm deep. And here too, with the little root in the ground and the tip. If I put onions in spring, then the head should look out a bit. If I put them in autumn and they should come over winter, then they have to go completely into the ground. And here too, about 3 cm deep. Now I've buried them here. It doesn't belong in there at all. I wanted one deeper. Okay, that's where the garlic is supposed to go. I'm just doing this here as an example. And here too, as I said, about 3 to 5 cm deep. And yes, in regions where it is particularly frosty, you should either put straw on top or a layer of leaves, so that you just have a certain winter protection. I've never done it here before. Whereby, yes, if the fruit trees drop their leaves, we still have something to do. The leaves are just too bad to dispose of somewhere. That's a great fertilizer. So there will be something else at the end of October. Just so much in advance. I don't normally put them down. If you live in a region where it is really cold, you should either put straw on top or a decent portion of leaves. A little more as a winter protection. Yes, let's move on. We'll take the onions with us. Yes, here was my big butternut pumpkin. The fruits are ripe. I'll show you later. Here I harvested the beets. And here come the Stuttgarter Riesen again. And here I put onions in once and at another point too. But I'll show you that later. And here the same applies. Here I still have to loosen up the earth a bit. Don't dig around, just loosen up a bit. Take out the plant material, in case there is something in the pumpkin. And then they come, like the others, 3 to 5 cm deep into the earth. Yes, and then, Simon, let's go around there. Yes, here I also had my celery here. They have also become beautiful this year. I'm looking forward to it. Celery is a fine vegetable for me. I love to eat it. And do you still remember the strawberry pyramid that we planted this summer with very small rootless goods? And take a look at that. And Simon will show you a picture. Because I made a picture. My Elli loves strawberries. And yes, it's like a self-service buffet for my Motte, I always call her when something has broken. Yes, Motte really likes to stand here and munch on the red strawberries. And I caught her on the spot. And Simon will just show you the picture. Here we are again with the stem or sprout broccoli. You can already see a lot of cut off stems. Oh, here I just see something that I don't like. That comes away immediately. Look, here we have the same as with the turnips, full of lice. I now throw it to the chickens, they are happy about the extra portion of protein. And it's just nice when you think about it, we now have the end of September, almost October, and I can still harvest broccoli and always in the portions I want it in. Even if I say I only want a handful for a vegetable pan. Great. Yes, I just harvested beans, I'll show you in a moment. I put them in quite late. But here too we have always been processing beans in the kitchen for weeks now. And just delicious. Yes girls, you get the whole thing. So, here you go. So, let's move on. Yes, behind Simon is the second bed with the carrots. So we are properly supplied with carrots. And in between the rows, when the leaves fall, I will also pack leaves here as a winter protection in the high bed. Because I want to see how long I can harvest them fresh from the bed. In the high bed it will probably be longer. So I'll harvest here first, because they are higher there, the stones store the heat and it is also sunnier. So we will harvest these first and see that we can harvest fresh carrots from the bed as long as possible over the autumn and winter. Yes, let's move on. Here I have now, except in the middle, the birds were back, a winter cabbage salad. And I'll have to separate it. When the tomatoes are out, I will also set winter cabbage salad in the protected area and in the tomato house, so that we can also harvest cabbage salad except for field salad. Yes, let's move on. I'll go around, Simon, then you can stay on that side. Can you remember my seed plate where I said I have the feeling that my plants grow backwards with my Chinese cabbage and my endive salad? I have now put them in the ground, which I announced last time. Look how great they have grown. If the snails weren't there, I would have to go back to the meadow and collect the snails so that the Chinese cabbage, as long as the weather is still good, can still grow. Here the Pak Choi, the few that were left. But here, too, the snails were on it, but two pieces continue to grow. And here, too, the endive salad grows. It just needs water now, I can see. He'll get it later. Here we still have the remaining pastinakes. I've already harvested a little here. Onions are now also coming in here. And like with all the plants that I am now replanting or emptying again, those who look at us more often know that I have stone flour here once. That means there is stone flour on it once. And I have hornets here. And here's a little bit of hornet's nest on it. The onions don't need that now. But the onions want to have fertilizer in the spring. And hornet's nests take a while until the nutrients are released. The soil organisms have to disperse it first. And that's the case when the onions need fertilizer in the spring. The hornet's nest is so dispersed that it is available. So all harvested beets, a handful of stone flour over it and hornet's nests, dig them down properly. Then replant. Or if you don't plant anything in the beets, cover them again with leaves later. Yes, the endive grows here too. The snails have also cleaned away a bit here. I'll add a few onions to that. And the parsley roots next to it. We will now harvest them piece by piece. I really like them in the oven. I really like them as a soup. When I start a broth, we still harvest the leaves all the time. Of course, chopped parsley. A mangold grows in the middle. I promised there would be one or the other recipe from the kitchen. Yes, what is it? Spitzkohl. Take a look at what heads this is. It's madness. We already have a few out, successive. Once a week I get such a head out. The outer leaves get the chickens and they think they're getting something now. And create a little theater. One was completely burst open for me. That's how it grew. I tore it out completely, packed it in the chickens. They have a lot of work to disassemble the thing completely. What I find totally fascinating, the berry, the orange, which we planted this year, had to fight with flour dough. But I always sprayed it with sodium percarbonate. Stands wonderfully there. And what I think is really great, everywhere I have ripe fruits to harvest. I'll take one. With style. Take a look at that. I've already eaten a lot. And there's still a lot hanging on here, both in green and already starting to ripen. Especially down here. Simon, do you like one too? No thanks. No thanks, but I'll try one. Or I'll eat one. They taste nice and sweet. In contrast to the red ones, they only have very little bitter substances. According to the description, they shouldn't have any at all. I can't deny that. There are slight bitter substances in it, but absolutely within the framework. They are not absorbent. Bitter substances are also healthy here. If you don't try them. It's your own fault. I have no idea how much that weighs. 8 to 10 kilos. I'm not good at estimating, but it's hard for me to hold the cattle here. That's why I put it back in the cart. We're going to boil a part of that again, of course. If I slaughter this part, it has to be consumed within a short time. We're going to use the butternut to cook the spice pumpkin again. We're going to cook the pumpkin soup again. We'll link the videos below. This one was still a little small. You can see the stem is still a little green. It will ripen a little more in my kitchen. Then we'll eat it as an oven vegetable. We still have beautiful, rich harvests. You've seen it all over the garden. I want to show you one more thing. We can still nibble raspberries. I haven't harvested any today. I'll just pick them off. What beautiful, large autumn raspberries. The advantage of the late raspberries is that you can enjoy them here without having small white worms in them. The early raspberries often have the small white worms in them. The late ones usually don't. You can just nibble them like this. I do that with the early ones too. I don't care about the little worms. We always say protein without bones. But here are the shoots for next year. They can stay. These are the early ones. Otherwise we will cut them off completely when the harvest is over. But you can see there's still a little bit of it everywhere. Simon, do you like it? No? Then I have to eat it alone. Yes, that's it. 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