Planting Garlic, Harvesting Berries & Tagging Dahlias!
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00:00 here in four of our raised beds.
00:01 Then we're gonna head out to the cut flower garden.
00:03 We're gonna check to see if there are strawberries
00:05 and raspberries ready to be harvested.
00:07 We are gonna tag one of our rows of dahlias.
00:09 So we're gonna work on identifying
00:11 all the different varieties in one of our rows.
00:12 And then if we have time,
00:14 I'm hoping to get a couple of plants in the ground.
00:16 Okay, let's just jump right in.
00:17 We've got two different varieties of garlic
00:19 that we're gonna be putting in.
00:20 We've got Danaski, is that how you say it?
00:22 D-U-G-N-A-S-K-I.
00:24 It's a hardneck variety.
00:25 And another hardneck variety called Spanish Rojo.
00:29 So there are two different kinds, hardneck and softneck.
00:31 There are pros and cons to each kind.
00:33 I've grown both, they're both really good.
00:35 Softnecks, just in short, they're a good kind for braiding.
00:38 They have a lot more flexible stem.
00:41 They typically have more cloves per head.
00:43 Oftentimes they're a little bit smaller
00:45 than hardneck cloves because there's so many more per head.
00:48 They do store longer than hardneck and they are more mild.
00:51 Hardneck varieties, they have a central stem
00:53 that's really hard and firm,
00:55 and then their cloves surround that stem.
00:57 For example, you can see this when I peeled back
00:59 the skin so you could see how those cloves
01:00 just surround that central stem.
01:02 Because there are fewer cloves,
01:03 did I say they usually average about six to 11 per head,
01:06 but they're usually a little bit bigger than softneck,
01:09 but that can wildly depend on how fertile your soil is
01:11 and how it goes during the growing season.
01:15 And what else?
01:16 Am I forgetting something?
01:18 They're easier to peel, that's for sure.
01:20 But the storage life isn't quite as long on these.
01:22 So that's something to consider.
01:24 You may want to, if you're doing all hardneck
01:25 like I am this year, you might want to process some of them
01:28 instead of just trying to store them whole in their heads
01:32 like we do in our root cellar.
01:33 Even then we'll get like five, six months out of them.
01:35 So peeling some and freezing to elongate that usability time
01:40 might be something that you need to plan on.
01:42 Okay, so we are gonna be planting the Dineski in this bed.
01:45 This is a three by four.
01:46 We're gonna do five rows.
01:47 We're also going to be repeating it
01:49 in another three by four on that side.
01:51 And then I'm gonna be planting the Spanish Rojo
01:54 in these two beds right here.
01:56 When we plant them, we go about four to six inches apart
01:59 and we go about two to three inches deep.
02:01 And that is where the bottom of that clove will rest.
02:04 What you wanna do is take apart the heads,
02:07 try to keep that skin intact around the cloves.
02:10 See that, that's the bottom of the clove.
02:12 You can see that kind of flattened end and that's the top.
02:15 So we are going to be planting it
02:16 about two to three inches deep right there.
02:19 And then it will point up.
02:20 Instead of digging a trench
02:21 and because we're doing this in raised beds
02:23 where the soil is soft,
02:24 I'm gonna be using this seed dibber right here.
02:26 This is a huge seed dibber.
02:28 The largest one I think I've ever seen.
02:29 It's 30 inches long.
02:31 It's from Gardener's Supply.
02:32 They sent it out and I thought,
02:33 what in the world am I gonna use that for?
02:35 Well, this is a perfect way to use it.
02:37 So they've got little lines, which means inches.
02:39 So we want it to be about three inches deep.
02:41 We can put our little marker right there
02:42 so we can easily see it.
02:44 And we'll be able to take this.
02:46 I already did one.
02:47 And you just push it down in the soil like that.
02:50 Wherever you wanna clove, it makes the perfect hole.
02:54 And then you can just drop in your garlic clove
02:57 and then cover it over.
02:58 I need to get my fertilizer in there first as well.
03:00 So I'm not gonna even separate the rest of my garlic
03:03 until I've got all my holes done
03:04 and everything's prepped and ready to go.
03:06 Garlic is not a hard thing to grow.
03:08 I highly recommend growing it if you are a beginner
03:11 because it's kind of like you just put it in the ground.
03:13 Sometimes you see it come up before the winter.
03:15 Sometimes you don't, but it just lays there
03:17 and just waits for spring when it wakes up and grows.
03:20 Now, if it does push growth and then it starts to snow,
03:23 it's not gonna hurt the tips of the leaves at all.
03:25 It will just pick up and start growing again in the spring.
03:28 It's just good to have it in there
03:29 so that it's, 'cause roots still develop,
03:31 even in the winter, even if it's very, very slow,
03:35 it's still happening and it just makes
03:36 for a better crop the next year.
03:38 So long as it doesn't sit in water.
03:39 So that's where the well draining part comes in.
03:42 But other than that, it's just such an easy thing to grow.
03:44 I just love it.
03:45 It's a pretty crop too.
03:46 Okay, let's get this going.
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06:27 All right guys, we've got them all in just about 240,
06:32 maybe even over.
06:33 260 of the Spanish Rojo, about 88 of the Danasky.
06:37 So that's almost, what is that?
06:39 248?
06:40 I'm doing my math right?
06:42 Anyway, that's a lot of cloves of garlic.
06:44 And each one of those cloves will turn into its own head
06:46 of garlic by next year.
06:47 And we harvest right around 4th of July.
06:50 The talks will start to die back sometime in like end of May,
06:53 beginning in June.
06:54 And then when they have died back far enough,
06:56 we harvest them right around 4th of July,
06:58 cure them and get them in storage.
07:00 And then plant again, usually September, October,
07:02 depending on the year.
07:03 There's that one.
07:04 They all look the same.
07:05 Ta-da!
07:08 There is something going on in there.
07:10 So 44 of the Danaskys went in here in a three by four.
07:14 So five rows.
07:15 Now there are drip lines in here,
07:18 but we're gonna be taking all of those out in the spring
07:20 and doing drip tape.
07:21 So it was irrelevant where those were placed.
07:24 I had already even pulled the drip out of this bed
07:26 because when we just cleaned it out the other day,
07:28 I realized how poorly it was watering.
07:30 So that's why we decided to just do something different.
07:32 So anyway, we'll be hand watering it this fall
07:35 and then replacing drip in the spring.
07:37 So 80, roughly 80 of the Spanish Rojo in this bed,
07:42 80 in this one, and 44 more of the Danaskys in this bed,
07:47 keeping it balanced.
07:48 I love the way that garlic looks in the spring.
07:50 It's such a sturdy looking crop
07:52 and it's always fresh and green.
07:54 And it just provides a lot of structure in here.
07:57 And I didn't plant enough this last year.
07:59 I did one three by six raised bed and the watering failed.
08:03 The water system was all plugged up with hard water
08:05 and I didn't realize it.
08:06 And I noticed that it was drying down earlier than normal
08:09 and just in passing, and then I never addressed it.
08:11 Anyway, my yield was way down this year.
08:13 So I may have knee jerked just a tad
08:16 on the amount of garlic that's in the ground now,
08:18 but at least we'll have a good crop next year, hopefully.
08:21 Okay, let's head out to the cut flower garden now.
08:23 All right, so I wanna pick berries first.
08:26 I don't expect to get a tremendous amount
08:28 from anything today.
08:29 In fact, Bethany came a couple of nights ago
08:31 and she picked all of the heritage red raspberries,
08:33 but it already looks like we have another crop ready.
08:36 Fall gold is kind of what I was after today.
08:38 I wanted to try to see,
08:40 there's not gonna be enough for jam.
08:42 We might get one little cup full of them.
08:44 So we'll eat them fresh.
08:45 I think that's gonna be the same way
08:46 with the strawberries today, but you know what?
08:48 Any production we get in October, I'll take it.
08:51 And our 10 day looks awesome.
08:53 Like the end of our 10 day,
08:54 like after the middle part of October,
08:57 we still have temperatures in the low 80s.
08:59 And the lows are just in like the mid 40s.
09:03 So I think we're gonna be able to enjoy a lot of this fruit
09:06 that's still forming up.
09:07 Erin and I were talking the other day
09:08 about maybe ripping out the red raspberries
09:10 and putting all fall golds in here
09:12 'cause that's the only thing anybody ever wants to eat.
09:14 They're so sweet and delicious.
09:16 Okay, so I brought a few berry cups out.
09:17 Let's see what we can get.
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10:44 Well, we got a little bit of everything today
10:45 which makes me really happy.
10:47 I mean, look at how pretty these are.
10:49 So fall golds, I harvested all that I could find
10:51 that were ready.
10:52 So not a tremendous amount, but a good amount to eat fresh.
10:55 Ran across a few ripe blackberries.
10:57 These are so good, you guys.
10:59 I think these are the black satins, I wanna say.
11:03 And then I just harvested a little bit of the reds.
11:05 There's a whole bunch of red raspberries
11:06 still left out there
11:07 and I just didn't wanna run out of time.
11:08 And then we got one of the larger containers
11:11 full of strawberries.
11:12 Some of these are monstrous.
11:15 These are the seascape variety right here, still producing.
11:18 There's a whole bunch of berries there too
11:19 that weren't ready yet.
11:21 So I think we'll just get a smattering here or there
11:23 until it starts to cool off a little bit more.
11:25 But again, being able to harvest in October,
11:28 I think that's just the most amazing thing.
11:30 It's just so wonderful to come out here.
11:32 I mean, I've been missing it
11:33 ever since the orchard has kind of petered out.
11:35 We do have the Fuji apple tree,
11:37 which I need to pick those apples.
11:38 And I did not spray those like I should have.
11:40 So most of them have worm damage,
11:42 but I was thinking I could cut that out
11:43 and just make a bunch of applesauce out of what we have there
11:46 so that's still on the schedule.
11:47 But I've been missing the peaches and the nectarines
11:49 and all of that.
11:51 It felt like we had a good steady amount of fruit
11:53 throughout the season from the orchard,
11:54 starting with the apricots.
11:55 And just, yeah, I miss being able to go out there
11:59 and pick fresh fruit and eat it, like just standing there.
12:01 So this right here makes me really happy.
12:03 The last thing we're gonna have time to do today
12:06 is ID one of the rows of dahlias.
12:08 I thought we might have a chance
12:09 to put a couple of plants in the ground,
12:10 but time kind of got away from me there.
12:12 So this is what we use to ID the dahlias.
12:14 This is the red flagging tape and then a garden marker.
12:16 You see the label there?
12:18 They last a little bit longer than a sharpie,
12:20 still not the best.
12:21 They will wear off eventually,
12:22 but they're gonna only be on these plants
12:24 for a short amount of time.
12:26 So I have the first row done here.
12:27 Look at these dahlias.
12:29 They are just gorgeous.
12:31 Such a pretty area right now.
12:33 So what I'm doing is I'm writing the names of the dahlia,
12:37 the variety, and then I'm tying them
12:38 around the base of the plant.
12:40 So after these plants have succumbed to a frost
12:43 and the tops have turned black,
12:44 we will come out, we will cut the tops off,
12:46 and we're just gonna leave enough stem
12:49 so that the flagging tape stays on, and then we'll dig.
12:52 And it's just such a great time to get them ID'd right now
12:55 because it's very easy to get confused
12:58 about what varieties you think you'll remember
13:00 what you have.
13:01 I always think I'll remember what I have anyway,
13:03 and I always forget,
13:04 and I always get mixed up and confused.
13:05 So having them properly ID'd when they're in bloom
13:09 is the best because you can verify
13:11 if that's actually the variety that you have planted.
13:13 And I found a couple of mistakes right here
13:14 in this first row.
13:16 Like we had, I bought five tubers
13:19 in the Linda's Baby Mix is what it was called,
13:22 and some Sweet Natalie's came up,
13:24 which is one of my favorite dahlias.
13:26 In fact, I posted a picture of it, I think, yesterday,
13:28 but that's not part of the Linda's Baby Mix,
13:31 I don't believe.
13:33 Let me verify.
13:33 Okay, it's just called Linda's Mix is what I got.
13:36 And it's supposed to have one called Linda's Baby,
13:38 Sweet Fabian and Sweet Suzanne,
13:41 not the Sweet Natalie,
13:42 and that's what I had come up.
13:43 There's not even one that looks remotely close
13:45 to the Sweet Natalie in that mix.
13:47 So I was able to label those correctly though.
13:49 Had I waited and just used my own labels,
13:52 like my tags that I have in the ground,
13:55 it would have been wrong.
13:56 And those were brand new.
13:57 Like I made the label and popped it in the ground
14:00 and opened brand new bags of tubers out.
14:01 So it wasn't something to do with, you know,
14:04 I don't know, mixing it up in storage.
14:06 Anyway, it's just nice to be able to locate
14:08 the bottom of the dahlia plant,
14:10 follow it up, look at the bloom that it has,
14:12 verify that, yes, this is a Wizard of Oz,
14:15 and then I just tie a label around the bottom.
14:18 It does take about 45 minutes per row though.
14:21 So I thought if I did one row per day,
14:23 then it won't seem like this big, massive chore.
14:26 And it's gonna get harder 'cause it gets pretty thick.
14:28 Yeah, a little harder to navigate
14:30 when you look down the rows.
14:31 I'll probably attack this row from this side.
14:33 It looks a little bit more open, but oh my goodness,
14:36 when we get into these middle rows,
14:38 look at this.
14:41 Yeah, it's just, we need to put more space between our rows.
14:51 Since we're digging them all out this year,
14:53 I think we will probably eliminate a row at least
14:56 so we can get a little bit more space,
14:57 but we probably in reality need to eliminate two rows.
15:01 We have one, two, three, four, five, six, 60 foot rows,
15:06 and then one 47 foot row here.
15:08 And you guys, the thrips that we had in here,
15:10 this is why we have so many flowers out here.
15:13 We usually do free flower days
15:15 and give away flowers throughout the season,
15:17 but we tried to overwinter our Dahlia tubers this past winter
15:21 and I think we overwintered thrips in the process.
15:23 And we only got about a 60% return on the tubers,
15:25 which honestly I think it works out to save money
15:28 just to buy to fill in the gaps
15:30 versus all the labor it takes to get them dug and cleaned
15:34 and stored and divided and all that business.
15:36 But overwintering thrips is not a good thing.
15:39 So we're not gonna do that again this year.
15:41 However, the predatory mites,
15:42 that's how we were combating the thrips this year,
15:45 we're seeing little to no thrip action
15:47 in the Dahlias right now.
15:48 Still like, I'll come across a couple here or there.
15:52 So we're still not doing free flower day,
15:54 which has been a little bit of a,
15:56 it's just been a more of a relaxed feel out here honestly,
15:59 because I just didn't really worry about the insects.
16:02 I just thought, well, just see what happens.
16:03 This is kind of an experiment.
16:05 And I think next year we'll start in on predatories
16:07 a little bit sooner, earlier in the season.
16:09 So it's a little bit more of a preventative measure
16:12 rather than waiting to see when,
16:14 you know, the problem's really huge.
16:16 Anyway, all that said, we're gonna go down this road
16:19 and there's some real pretty ones.
16:21 Let me just point out a few.
16:22 Peaches and cream.
16:23 I just love it.
16:24 And not every one of them looks the same.
16:26 Some have a little bit more white
16:27 and I on purpose put that one on the end of this row
16:29 because I knew I was gonna love it.
16:31 Sweet Natalie right here is one of my favorite dahlias ever.
16:35 It's just so creamy and delicate looking.
16:37 It's like a very elegant looking dahlia.
16:39 And I prefer this size or smaller.
16:42 Like the dinner plate dahlias are just amazing.
16:43 They're phenomenal looking plants,
16:45 but they're really hard to work into arrangements.
16:48 And they're so big that, yeah,
16:51 they're just big and cumbersome
16:52 and they have very thick, sturdy stems
16:54 that you can't manipulate.
16:55 The smaller dahlias with the thinner stems
16:57 are a little bit easier.
16:58 Like when you get in here,
16:59 you can see that this stem, it's strong,
17:01 but it still has some flex.
17:03 I like that a lot.
17:04 This is Cafe au lait twist right here.
17:07 I think that's such a fun variation.
17:09 So you get that creamy color,
17:10 but then this pink stripey-ness.
17:12 Here's another one.
17:15 Again, no two are really the same.
17:16 This one has a little bit less pink.
17:17 This is the Linda's baby right here,
17:19 just that clear pink.
17:20 And I love the perfection.
17:23 The pom-pom dahlias just have that balance.
17:26 I love it.
17:26 Wizard of Oz, beautiful, delicate pink.
17:28 It's almost like the Cafe au lait,
17:30 but smaller in a different style.
17:33 This one is Kiss Me,
17:34 and it's just the sweetest light lavender
17:36 with the white center.
17:37 I like the white centers.
17:38 It really makes the plants or the flowers glow.
17:41 And then we have one called Mystery Day,
17:43 and it's got little touches of white here and there.
17:45 I think that's just really fun to look at.
17:47 Labyrinth, of course, that's a huge, big beauty.
17:51 That one gets really big too,
17:52 the plant itself.
17:53 Here's our Linda's mix,
17:55 AKA Sweet Natalie's right here.
17:58 Oh, they're so pretty though.
17:59 I'm actually thankful that that's what came up.
18:01 There's some that I don't care for quite as much,
18:04 like this one, Anemone type dahlias.
18:07 I'm on the fence about anyway.
18:09 I did post a reel,
18:10 it was a picture or a reel,
18:12 of the, is it Sandia, Brocade, Brocade.
18:15 And they're the most beautiful peachy orange color,
18:18 and I kind of love those.
18:19 I don't know if I like this one quite as much.
18:21 I don't, the pink or the yellow,
18:23 the yellow mixed in with the pink, I don't know.
18:25 It kind of looks a little bit like dirty to me.
18:29 Totally personal opinion though on that.
18:30 What variety even is that?
18:32 That's the Puffin stuff right there.
18:34 I have a lot of this one right here.
18:37 It kind of comes out in like iridescent pink peach.
18:40 It's called Caitlin's Joy.
18:41 Oh, I'm always a fan of this one.
18:43 Now this is a dinner plate,
18:44 but I love the color.
18:46 It's called Clyde's Choice.
18:48 And they're just like a big old pumpkin,
18:49 and I think they're so pretty.
18:51 I had the imperialis, which are like the tree dahlias,
18:53 and this is as big as they got for me.
18:55 I think this is one I'm gonna have to start earlier
18:57 in the greenhouse and have some growth on it
18:59 before I pop it out in the summer, spring, late spring.
19:03 We've got Melody Dora right here,
19:05 which I love the compact nature of this one.
19:07 This would be a great one to put in a container
19:09 or tuck it into a flower bed
19:11 because it doesn't get enormous
19:12 and wanna flop over like every other dahlia out here.
19:15 I love this one.
19:16 This is part of a Beausoleil, I think, mix.
19:20 I think that is so cool, kinda like that cactus type.
19:24 They're just wild and carefree, and I love the color.
19:26 I think this one's a laluna, maybe.
19:29 I love this one too.
19:30 That creamy yellow with the brighter yellow streaks.
19:35 Look at this big beast of a yellow one.
19:38 My goodness gracious.
19:39 Do I have that labeled?
19:41 Nope, I don't.
19:44 I don't know what kind that is.
19:46 It's pretty amazing, though.
19:47 This one's called Poo.
19:50 The honeybees love it,
19:52 and I think it's just a very happy dahlia.
19:55 Oh, there's just so many out here that are gorgeous.
19:57 This one, I believe, is Frank Holmes.
19:59 I actually use this one quite a lot.
20:01 It's just that deep burgundy.
20:03 I think they're so gorgeous.
20:04 And then there's one called Hephet blue eyes
20:07 right down here.
20:08 Ooh, I like that one.
20:11 Ooh, that's pretty.
20:11 I think that one's giggles.
20:12 Boy, the honeybees really like this type of dahlia.
20:16 Look at this.
20:17 Whoa.
20:19 That one's just starting to open,
20:20 so the color is really vibrant.
20:22 I wanna say that these are,
20:23 are these a Thomas Edison?
20:25 Is that a white one, or is it this purple one?
20:27 I don't know.
20:28 This is a really gorgeous color.
20:30 And then there's Lilac Thyme.
20:33 Really pretty lavender.
20:37 Okay, I'm just gonna spin around real quick
20:42 so you can see, ooh, Gouda shank right there.
20:44 The spiky orange and yellow one.
20:46 Whole bunch of white ones.
20:50 Mm-hmm, lots of color.
20:53 Okay, so I need to get to labeling here.
20:54 This is also a really great time to weed out ones
20:58 that you don't like so much,
20:59 and make notes about that.
21:01 So there are a few that I'll be getting rid of.
21:04 And there's also a few
21:06 that I don't know the variety names of
21:07 that I'll probably give the tubers away.
21:10 Anyway, we're just gonna get this second row done.
21:13 Got my kneeling pad, 'cause we are on wood chips.
21:17 And I've got my supplies here.
21:19 So here we go.
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21:33 Oh my goodness, you guys.
22:00 Row number two has been identified.
22:02 Everything is tagged.
22:03 That'll make it so much nicer when we go to dig.
22:06 Oh, five more rows to go.
22:08 And right off the bat,
22:09 I realized that I improperly ID'd this one.
22:13 This is a la mode, not peaches and cream.
22:15 They're similar, but peaches and cream is a lot lighter.
22:19 A la mode is gorgeous.
22:22 I think peaches and cream is in the interior.
22:24 Let's go look.
22:25 This one is peaches and cream.
22:29 So see, it's still in that peachy orange family,
22:32 but it's a lot lighter, a lot more delicate.
22:37 I have the most of the Sonic Bloom,
22:40 which is this one right here.
22:41 It kind of comes out dark
22:42 and then it ends up just a little bit lighter.
22:44 See that right there in kind of an open face.
22:47 And I have a ton of terracotta right here,
22:50 both of which Florette sent out to me,
22:52 oh, like three years ago.
22:53 And they are the most prolific in the tuber department.
22:57 I mean, we'll dig those and we will get times seven,
23:01 eight, nine of what we have out here right now.
23:04 So I think I'm gonna only save maybe like two plants each
23:08 of each of those varieties.
23:09 And we may do some giveaways, you guys,
23:11 of some of these that I just have way too many of.
23:14 And you guys, that is gonna be it for today's projects.
23:16 I'm really happy with the garlic planting.
23:20 Just one of those fall chores, just to check off the list.
23:22 It's not something that's super tangible right away,
23:24 but it's always something I'm thankful to have done
23:27 and in the ground.
23:28 I also want to, I mean, this is another thing on my list,
23:31 on my to-do list, as well as harvesting sweet potatoes.
23:33 I'm gonna wait a little longer on that.
23:35 I'm gonna wait until after it freezes
23:36 because I think it's gonna make them sweeter.
23:40 I also need to do cover crops, probably some wheat,
23:43 that sort of thing, and then more clean out.
23:44 Some of our flowers are like, they're toast.
23:46 Snapdragons, not looking so hot.
23:48 We need to get those pulled probably here pretty soon.
23:51 Zinnias, on the other hand, are looking magnificent.
23:54 Aren't they?
23:55 They're just amazing right here.
23:56 Anyway, guys, thank you so much for watching this video.
23:59 I really hope you enjoyed it.
24:01 I already ate an entire cup full
24:03 of the fall gold raspberries.
24:04 I might just sit out here and eat the other cup real quick
24:06 before I go inside.
24:07 We'll see.
24:09 Tastes really good.
24:10 See you guys in the next video.