We’re going to the NUT FARM! Camping at Okanagan Lake Provincial Park in Kelowna

Hi there. Earlier in this series, we joined up with our friends Chris and Emily to head into British Columbia's interior in search of fruit. Our trip in the summer was cut short by the wildfire season, but now fall has arrived and the fires are under control. In this video, we pick apples, pears, and plums, discover a leaky hose in our trailer, burn some hot dog buns, and of course make a visit to the nut farm. We're starting to come through some of the places affected by one of the big fires, and yeah, you can really see it's charred. Yeah, at the time it was burning, some places the fire went right to the highway. Kelowna is only a two-hour drive from our place, but we have to stop in Merritt for, you guessed it, bannock. Today we got the traditional plain bannocks, and they're quite lovely. Nice and fresh. Mm-hmm. So we should learn how to make these so that we can have them fresh hot. Yep, good lunch. Mel's rolling out the red carpet, or the grayish. Gray carpet. The taupe gray whatever carpet. So how do you like our spot? It's great. It's fall, so it's cool enough out that we want to be in an open area so that the sun hits those solar panels and keeps our batteries very well charged. So we got a great spot. We're right across from the lake. I'm just settling in. It's gonna be a nice few days. It's our first night here, and we're having Indian. We kicked it up a notch though this time because we recently went to our old town, and in that town is an awesome place called the Bombay Suites, and they do fantastic samosas. The best samosas in all of Port Coquitlam. So while we were there we got two dozen of them, froze a whole bunch, so we brought some to have with our dinner tonight. It's gonna be awesome because they send you home with a beautiful tamarind sauce to dip them in. I absolutely love it. And then to make it slightly, like we're being slightly healthier, instead of rice we're doing that bulgur pilaf. I think it's pilaf. Sure, pilaf, pilaf, whatever you want to call it. Pilafle? It's a surprise as I open them. Palak paneer. Oh that's always good. Mel's been slaving over a hot stove. It always looks funny, but I tell you it smells so good. I only wish, MTR if you're watching, do a coconut curry. Mel needs a blanket because it's a little bit chilly. It's maybe 15 degrees or so, so I'm gonna go get her a blanket. Let me show you what we have. So we have a slightly overdone samosa because we just get the vegetarian ones. They're very nice. This is the tamarind sauce. This is a paneer tikka masala. So this one's a spicy one. The red streaks in it, that means hot spice. This is the bulgur pilaf. And then the palak paneer, that's a mild curry. It's a spinach curry. And paneer, if you don't know, it's kind of like a farmer's cheese. So it's cut up into cubes and marinated in the curry. It's very delicious. Here's your blanket. Thank you. All right, let's eat. Had a little surprise this morning. Walked into the bathroom and there was water on the floor. That is never something you want to see in your trailer. So I had a little look underneath here and there was a big pool of water right where the pipe goes up to the tap. So I looked and it was actually dripping from that top part. Not too badly, just a small little drip, but that of course adds up over time. So what are we going to do? Well, it's not a catastrophic leak right now, so we're just going to turn the pump off and release the pressure when we're not using it and then investigate when we get home, see what we need to do. We might need to replace the line. Stay tuned. One of the things we love about coming to the Okanagan Valley is all of the fruit. They have fruit right from like April all the way through till October, November sometimes even. So today we are here at the painter's fruit farm and we're going to pick some apples. We've got some red delicious, some golden delicious, and we're going to get some Bartlett pears too. Why am I taking like the whole thing? I'm sorry little tree. And you get to eat as much as you want while you're picking, they told us. Yeah, for a three dollar entry fee you can pick and eat as you go, which is pretty nice. I guess they figure you can't really eat much more than about three pounds of apples. Could you imagine if you ate three pounds of apples while you were out here? I really should have skipped breakfast. I prefer the red delicious. Let's see if it's delicious. Definitely ripe. Let's see the inside. No worms. We're searching for pears and we haven't found many in the row that is marked for picking. Well I see one way way up there. Yeah there's no ladder nearby but we found some and they're out of reach. I need to be boosted. I even see a couple more there. Okay. Two. All right let's put those down. Two pears. This pear looks nice and ripe so I'm gonna give it a try. That's really good. You want to try some? You didn't look like you enjoyed that very much. I like bosk pears are my favorite. I gotta put the camera down so that I can actually use two hands to pick these plums. I would help but I'm busy eating. When you pick the plum it's like blue and then you wipe it wipe it off on your pants and it becomes black. Plummy. Almost plum colored. Is it good? Nice and sweet. On to the nut farm. All right are you ready to go nuts? We're going nuts baby. I've never been nut picking before so this is really cool. I didn't even know you could do this here. September through November you can pick nuts. That's nuts. So we got hazelnuts and filberts, walnuts, heart nuts, chestnuts, roasting? Oh no no. They said pick from the ground. They fall when they're ripe. Oh it's a shell. Oh I got one. I don't know. How do you know? We're foraging. We are? Oh oh see suddenly it's instagrammable. We've just had a really great day exploring Kelowna and tonight we are cooking hot dogs. Keeping it simple. And Jay is going to start a fire. We've had mixed results with fires in the past but I'm confident this one's going to be rip-roaring. Seems to be working. And we've put our buns in foil hoping to thaw them out a little bit. And we're being healthy too. We've got salad. Spinach salad. Uh we may have slightly overdone it with the buns. Whoops. They're nice and warm. You'd think we'd never cooked on a campfire before. Like seriously I overdid the hot dogs now too. Let's try to salvage this meal. Good thing we have salad. It's good. We've kind of had to tear off some of the bun so it's a more like a half bun but it works. It's good. Probably shouldn't eat that much bread anyway. Next week Mel chauffeurs me around Penticton for my birthday as we discover a wine village with 13 wineries. Make sure you don't miss the next episode by liking subscribing and turning on those notifications. Thank you for joining us and we'll see you in the next one. And what do we need to get now? I think they already know. And found Why won't this open? I think we need our box which is way over here now.