We Need More Room! Time to Make Space in the Garden 🌱

It's another day in the garden and there's plenty happening. The beans are still going crazy, the parsley's getting eaten every day and the chillies and tomatoes are coming along nicely. But we've got a bit of a problem. We've got seedlings ready to go in and nowhere to put them. So today we're making some room, getting stuck in and seeing what we can get planted. G'day Green Thumbs. Welcome to my channel Garden Tubers. I'm Larry and today I'm going to show you through the garden September 28, 2026 in Brisbane, South East Queensland. We've been away for a few days. The garden has gone absolutely crazy. Everything has grown exponentially. Let's take a look. Time to harvest some beans. Nice, look at that. So these ones are butter beans and these are scarlet runners. It's full in there, absolutely full. We're going to have beans for breakfast. This place is wild. Look, harvesting yellow and greens and there's so many here. The parsley are just giant. It looks like a celery now. Yeah, and there's tomatoes. It's chaos, but there's so much to harvest. It's incredible. There's still more in there, right? Yeah, hidden and trying to find them. Yeah, and because the color of these green ones just camouflage and you really have to duck down and look for them. Oh, they're really, really big now. Look at this. They look so crunchy and yummy and so beautifully green. They're decent, aren't they? Really nice. Oh, wow. Healthy, organic, no chemicals used in the garden. They look magnificent. How are you going in there? It's like a maze. In the forest? Yeah, and there's just too many to harvest and it's really enjoyable to just pluck your crops. Fresh, doesn't get any better than that. Yeah, it's really fresh. One second, I'm getting excited every time I pull them out. Look at that. Have a look at that. How pretty and beautiful they are. They look amazing. And that's how much she's picked, so that must be half a kilo, surely. Maybe a lot more. Well, there you have four pieces of Italian parsley. I'm going to use that for lunch today. It tastes so good. It's so nice and fresh, guys. I love parsley. I have it every day. Well, this birdie has really filled out since the last video. The tomatoes have taken on a heap of growth. I haven't pulled them out. These ones as well, that was a pretty bare area. Now look at it. It's just gone nuts. The chilies have gone really well. These are habaneros and I think in between there are a few stems from bird's eye chilies. These are our Trinidad scorpion. Very hot. 1.2 million Scoville heat units. One of the hottest in the world. Little ladybug doing a great job. So this one is also a Trinidad scorpion. They go really well in bolognese. If you make a couple of kilo of bolognese mints, two of those in there are going to give you lovely heat. And it's packed full of flavour. I just love the flavour of a Trinidad scorpion chili. It's quite unique. And our argy pineapple has really taken off. I think it's also known as an argy lemon. I haven't had time to remove these tomatoes, but it's looking good. It doesn't like the really strong UV or heat of a Brisbane summer. So I find if I've got a place with a little bit of sun and a bit of shade, this one seems to do really well. It's got amazing pineapple characters. It's a sweet chili. 20 to 30,000 Scoville heat units. Perfect heat for me. It's one of my favourites. A bit like a serrano, just packed full of flavour, but not overly heat. Not like a bird's eye at a hundred thousand Scoville heat units, but it's just perfect. Well, the tomatoes have absolutely gone ballistic. Even in the last few days that we've been away. This one here is a cherry tomato. It's a red one. And the back one is a black cherry tomato. It looks like this. I haven't seen that variety before. It looks quite nice. So I'm waiting for them to ripen up. I can barely move in here. I'm going to have to get to some serious work and start stringing these up or tying them up. We've got in there, you can see that's the black cherry tomatoes. They're quite large. I'm looking forward to those ripening up. We have six in this birdie. We've got one here, one there, one there and there. So we've got four and I wasn't sure what they are. I've moved them. They are Roma tomatoes. You might be able to see just through here. There we go. Yep. Roma tomatoes. They're a thicker skin tomato. They taste really good. Look at these cherry tomatoes. They are fantastic guys. Look at that. Let's try it. Sweet. Really sweet. Well, these are the heirloom tomatoes. These are a beautiful looking tomato. They get some amazing stripy colors on them. They're fantastic. One of our favorites to grow. And there's our harvest. 300 grams of organic cherry and heirloom tomatoes plus the beans. 950 grams there. Well, it's good to see our chives finally bouncing back. They were looking really sad in the last video. So I've given them a bit of a cut and lots of water and they just started popping back and you can see some seed pods are starting to form. I'll save some. I don't have any seed pods. I've actually grown one of these in a pot for about 15 years before we moved from Western Australia over to Brisbane. So I left it over there. So it's good to have another one growing and we're going to have chives for years as long as I keep watering it and looking after it and don't go away for too long. So our seedlings are really taken off. All these I've planted with seeds we've got from the garden. The argy yellows doing very well. These ones were Lebanese cucumber bought from the shop. So I want to plant those ones out. They grow so fast. These okra, there were eight in there. Looks like we've got two, three, four. We've got five out of the eight. Hansel eggplant. I got seeds from the ones we grew last year. We've got four in there. I don't know what happened to the serrano. Just one out of the nine seeds. Spring onions did pretty well and I think that's a red habanero. So we'll plant some of these out today. So one of the things I plan to do today, I want to clean out at least half of this bed. We've got some ripe cherry tomatoes there but I need some space. I've got some eggplant. I've got okra. I've got chilies. I want to plant out in here and we've got Lebanese cucumbers. So we need to make some space. So we'll clean out this area, half of it at least. I'll put some new soil in and we'll get those new ones planted and this half can stay. They can stay for a little bit, another few more weeks, ripen up some more of the cherry tomatoes. Well we've gone from sunny skies to it looks like the rain is actually going to come. Hopefully I can get this job done. This is massive guys. Look at the size of that. Seriously it's like a leek. Well that's the spring onions. They're absolutely monsters. Huge. Make something nice with that. Well I've cleared a little bit of an area. I'll just trim some of these tomatoes up. I'll aerate the soil. Can see some slaters in there and we'll put some nice new soil in there as well and we'll get the seedlings planted in here or some of them anyway. Well I've made some use of the space. I've got these in each cell was two Lebanese cucumbers. So we've got two, four, six and eight and we've got two little eggplants there and a serrano chilli which is going to appreciate the shade because they really do not tolerate the hot Brisbane heat that well. I'd like to thank you all for watching. If you did enjoy the content please give it the old thumbs up and consider subscribing. Thanks so much guys. I hope to see you in the next video. Until then, bye for now.