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00:00Good evening. The fields are frosty, the nights are long, there's a winter sparkle in the air.
00:05It is the kind of evening that makes you want to edge closer to the fire, grab a blanket and put your hands on something warm.
00:11Was that hotter than you expected?
00:12It was a little bit. Cheers to that though.
00:14Yes, we are back as of course is winter on the farm and we are joined by our famous pop star friend JB Gill.
00:21Well we will be. He is currently on tour with JLS but he has promised us he'll pop by.
00:26We didn't want to argue with 7,000 screaming girls but he will be with us.
00:29That is a fact. Of course this time of year we all feel like slowing down.
00:33JB Gill isn't and nor are our nation's farmers.
00:36They are busy out there looking after their animals, making sure their machinery is tip-top and ensuring that our larders are well stocked for the festive season.
00:45Yeah, all this week we will be bringing you a winter feast of farming life.
00:49The Nicholson brothers guide us through a busy frosty week at Cannon Hall Farm and are on their travels north, south and very east with a road trip to the Netherlands.
00:58From homegrown city growers and island shepherds, seaweed harvesters and rice paddy pioneers and winter warming food, wildlife tips and plenty of festive surprises.
01:10A whole world of farming over three nights. Welcome to winter on the farm.
01:14Welcome to our brand new series of winter on the farm from Cannon Hall Farm here in South Yorkshire.
01:36Home of course to the Nicholson family.
01:39How are you doing?
01:40You weren't going to speak yet but it is chaos.
01:42I was about to go.
01:43We are joined by Yorkshire's most famous brothers.
01:45Then you can speak.
01:47Hello!
01:47It's your gaff so you can speak whenever you want.
01:49To be honest I'm more concerned with the escaping goats right now.
01:52These are absolutely gorgeous.
01:54Very cheeky as always.
01:56Some of our favourite animals let's be honest.
01:57Particularly at springtime.
01:59These are new additions aren't they?
02:00Yeah they're all ones that need our extra help and me granddaughter Nellie's named them all.
02:06Go on then.
02:06So we've got Nellie and James after me grandchildren.
02:09Yeah.
02:09Reggie and Eden after Nellie's two best friends.
02:11Samantha and Emily after her cousins.
02:13Soda pop after a favourite TV programme and turnip after a favourite vegetable.
02:17They are so mischievous.
02:19Everybody's getting out.
02:20You lot.
02:21Oh hang on.
02:22Hang on.
02:22Hang on.
02:22Here we go.
02:23Oh my goodness.
02:23What a wonderful grandad you are but I'm glad you've only got two grandchildren and you
02:26cannot keep track of these can you?
02:28Once you get into multiple numbers.
02:30Listen you're going to give us a bit of an update because one of them, I mean one of them
02:33was injured we thought that one would stay still.
02:35It's this one Helen.
02:35Oh okay with the massive bandage.
02:37Yeah.
02:37That's the one.
02:38That's the giveaway.
02:39What is happening with that one?
02:40Right well it pulled up lame the other day and we really don't know what's wrong and
02:44we've got one of the best vets in the business coming down to check it over.
02:48It's literally like my house there's kids everywhere and listen we've got plenty more from
02:52you guys a little bit later on though.
02:53Now we want to talk about some British farmers that we are shining a light on because that
02:57is what this show is all about.
02:59Celebrating British farmers and the farming industry.
03:02That's my finger not a bottle.
03:04We turn to you guys the farming army to nominate some hard-working farmers who go out in all
03:09conditions and support the wider community.
03:12So we were delighted to hear about Norman Niven MBE.
03:15He's a mixed arable farmer from Fife on the east coast of Scotland for the last decade
03:19as well as growing crops Norman has volunteered for the RNLI raising money for his local station
03:26at Aberdour.
03:27Norman if I didn't have my hands full I would salute you.
03:30Yeah it is absolutely inspirational stuff.
03:33This goat's about to kick off when I take the bottle away so here's what else is coming up.
03:37We meet the rapper turned farmer dropping the mic for muddy boots and a very different life
03:42of grime.
03:43As promised JB Gill pops into the farm to help farmer Roger and farmer Ruth pick the best
03:49rams from the flock.
03:50And our resident chef Tim Bilton is with us all week with some proper winter warmers including
03:56some clever ways to brighten up your winter veg.
04:00And a little later you can find out how Rob and Dave get on when they head to, ah it's
04:03got really sharp teeth.
04:04They head to Carlisle for the farming end of year showdown battling it out with some
04:10of their finest sheep and cattle.
04:12Now not only was it a challenge for the lads but also for their two heifers Tinkerbell and
04:17Little Red but before they took off up the motorway it was time for a little bit of training.
04:21The Borderway Agri Expo in Carlisle is one of the UK's biggest and best livestock shows.
04:34Competition will be tough but with Little Red and Tinkerbell we reckon we're in with a
04:39shout of a best in breed rosette.
04:42Come on Tinkerbell.
04:43Hello girl.
04:44Come on mum.
04:45Right let's see, ah, see if she's going to be, see if she's ready to play it.
04:49Ten month old calf Tinkerbell has not worn a halter before, so this is the first test.
04:56Good girl, that's it.
04:58So far so good, that's what I'd call a strong start Dave.
05:02What a good girl.
05:04She's a little diamond, she's got a lot of style, a lot of class and we're hoping for
05:08some good things from her.
05:10To get her ready for showing we've got to get her used to walking in the halter.
05:14That way we can show her off to best effect and let the world see just how lovely she
05:20is.
05:21Come on.
05:22You see a show animal needs to walk with a swagger, it needs to have a confidence and a
05:27style about it and I think once she gets going she could have all that in abundance.
05:31She might be the only red and white British blue there Rob.
05:35You know, she's going to turn head, she's something special.
05:37The sooner the calves get used to the halter, the easier they'll be to handle.
05:43Critically important if they're going to impress the judges on show day.
05:48This is what it's all about, getting her used to new experiences, getting her used to walking
05:52on a halter.
05:54She is a little bit steady at the moment but the more you walk her, the more she'll show
05:58improvement.
05:59The other calf we're taking is Little Red.
06:04She's only four months old and already more than 100kg.
06:08She's a bit of a handful but with high hopes for this little beauty.
06:13Come on Flower.
06:15Come on.
06:18This one is a little bit wilder than Tinkerbell.
06:21She's a bit more spirited, isn't she?
06:23Yeah, she's definitely more spirited.
06:24But, for her first time out, I think she's doing really nicely.
06:29In fact, a bit too nicely.
06:32Can you manage?
06:33Whoa.
06:37I'm glad she's not as big as her mum.
06:39I suppose she just has to burn a bit of energy and then she'll be alright.
06:44Right, let's stand her.
06:45No, keep going, keep going.
06:47I'd rather have a rest.
06:51Come on Flower.
06:52My arms are hurting a little bit.
06:55I've got a bit of rope burn but other than that, I think Little Red, she could beat our
06:59calendar year.
06:59If we practice every day, practice makes perfect and by show day we might just be in with a
07:05chance.
07:06There are only days to go to the Carlisle show and Little Red is still a bit feisty, but
07:12I'm quietly confident about Tinkerbell.
07:14I think she's a show champion, but I've been wrong before.
07:17So how do you know when to start halter training?
07:27Is it just a little look?
07:28Is it an instinct?
07:29I think, ideally, the mum's already halter trained and the calf will follow mum.
07:34So you pop a halter on and it does the job for you.
07:37But, Rob, this isn't just about winning prizes, is it?
07:40This is about, I suppose, celebrating the breeding lines that you have here and taking
07:45those forward.
07:46And catching up with people that you haven't seen for ages, Jules.
07:49Everything about showing is celebratory.
07:52It's a celebration of British farming and it's great to be involved and it's great to
07:56have cattle like this that are good enough to go and compete.
07:58But I know you guys aren't egos.
08:01It is a chance to show off.
08:04We'll get to you.
08:05It is a chance to show off your hard work, isn't it?
08:07Because these animals represent the love and the care that you put into them.
08:10Well, Tinkerbell and Little Red are amongst the best in the country.
08:14You know, this is the Champions League of calves.
08:16And for us to have two calves good enough to go and compete is...
08:20It doesn't happen to people like us.
08:21You know, we're small farmers from Barnsley and we're rubbing shoulders with the best in
08:25the business.
08:25We will see in good time what happens to people like you later on.
08:28But clearly, a lot of prep went into the show and we can't wait to see how you got on.
08:33Stick around for more from Winter on the Farm.
08:36After the break, we will harness the untapped power of seaweed.
08:40It is a thing.
08:41Apparently, we'll find out how Tinkerbell, Little Red, Rob and Dave get on at the end of
08:45your show in Carlisle.
08:46And we'll be joined by Matt Smith from the Yorkshire vet.
08:49These two have had enough now.
08:50Perfect timing.
08:51See you in a few minutes.
08:52Off to put the kettle on.
08:55Welcome back to Barnsley and Winter on the Farm.
09:22We're heading to the Pembrokeshire coast in Wales for something a bit different.
09:26We certainly are.
09:27Caramore is Wales' first community-owned seaweed farm.
09:30Now, you may be wondering, what has seaweed got to do with farming?
09:34Well, it could be the secret weapon when it comes to food, farming and the environment.
09:38I'm Beth.
09:41And I'm Tracy, and we're going to show you around Caramore.
09:46We farm seaweed and shellfish together on our sea farms.
09:49And here we have some of our dried sugar kelp, which was harvested this year.
09:58Seaweed is fantastic for the environment.
10:01It helps to clean the sea of any bad nutrients.
10:05So, all these bags here are currently full of dried sugar kelp and will be used to create seaweed biostimulant, which is fantastic for use in agriculture and helps to reduce synthetic fertiliser use.
10:20Last year, we harvested around 20 tonnes of seaweed, and we currently have around 4 tonnes of mussels.
10:28We go out on our farm a couple of times a week.
10:31In the winter, this could be once a week or even less.
10:34So, we've got some mussels spat here.
10:36Mussels spat here, juvenile mussels.
10:38So, these are all really small-looking.
10:41In fact, that's big inside.
10:42So, now we're just tying them on and putting them out onto the farm.
10:52During the winter, the weather here can be pretty bad.
10:55So, we spend a lot of time doing maintenance.
10:58Thanks for joining us on our farm and seeing what we get up to during the winter.
11:07It's been a busy year for sure, and when you guys are not knee-deep in jobs on the farm,
11:11you're travelling up and down the country.
11:13I mean, you've had a good run this year.
11:14You've been to some great shows.
11:16Yeah, not least the great Yorkshire, where we caught up.
11:19We were so close to a first, but we got six seconds, which is still fantastic,
11:23because you're up there with the best.
11:25But, you know, our ram was nearly there.
11:29The ram was winning right up to the last moment,
11:31and then its competitor mounted him, upset him,
11:34and it just knocked his duck off, and he got put back to second place.
11:37Knocked his duck off.
11:38And I hate it when that happens.
11:39But you are, I mean, I'm being dazzled by the lights from the reflection of what is in your hands.
11:45This was a successful day.
11:47Westmillan County Show.
11:48We managed to win Champion Dutch Spotted, which we got this silver plate for.
11:52But this is lovely.
11:53You're holding the silverware there.
11:54This is from your local show here at Penniston.
11:56Yeah, Penniston Show.
11:58We took the Highlands and the sheep and the Highland cattle.
12:00We got Best Calf, Best Cow, and Best Bull.
12:04This is for the Best Bull.
12:05We're used to winning Best Vegetable Animal.
12:08You know, these are unheard of days for us.
12:10By a vegetable animal, you, you, this is nothing to do with actual animals.
12:13You mean, like, making an animal from a genuine vegetable?
12:15When we were children, you'd get a big marra, put four sticks in it,
12:18put some pheasant feathers in its tail, and you'd got a peacock.
12:21You could do better than that.
12:22I had a curved cucumber and made a dove out of it.
12:24There's another competition coming up.
12:26I can see it happening.
12:27Well, there actually is, because show season is not over for these boys.
12:31There is one more on the calendar before the year is out, and it's a biggie.
12:34Yes, the boys, of course, headed up to Carlisle's big end-of-year agricultural shindig.
12:39Earlier, we saw them training those two very naughty little heifers,
12:43but now let's find out how they got on.
12:45It can be tough to get going on these cold winter mornings,
12:53but we're here in Carlisle with a job to do.
12:58I'm feeling a little bit nervous.
13:00It's quite a big deal.
13:01There's a lot of people here who are at the top of the game.
13:04You know, we're relatively new entrants into this job,
13:08and I'm astounded by the quality of the capital here.
13:11The Borderway Agri-Expo is where the creme de la creme
13:17of the UK's livestock breeders come to show off their prize animals.
13:22Competition is fierce, so I've got my work cut out with Tinkerbell
13:26and the spirited Little Red.
13:30Little Red's looking very nice this morning.
13:33She's quite calm, which I like.
13:34I've had a little walk with her already.
13:36She's got plenty of fire in her belly, which is a good thing,
13:40because she's going to show herself off well,
13:42but it can be a bad thing if she drags me across the ring.
13:47This is just to make sure that Little Red doesn't sweat up,
13:49that she feels comfortable, that it flops the coat up
13:52and that she looks as attractive as she possibly can.
14:01There's close to 1,000 head of livestock in this competition,
14:03including 33 calf and cattle classes,
14:0720 sheep classes and five breed society shows.
14:13The bulls have just got in the ring,
14:15so we've got to get show ready.
14:17I'm getting you show ready.
14:19I'm fine.
14:20We're just moments away from the ring,
14:27but I'm having a last-minute attire crisis.
14:30I've had to borrow a shirt and borrow a tie.
14:33I just forgot all about it.
14:35It's the wrong breed of tie.
14:36I know it is.
14:37There's no way you're going to win a prize
14:39in the Short On Show
14:40with the British Blue Cattle Society in tie on.
14:43Keep that covered up.
14:45Crisis averted.
14:46Tie covered up.
14:47It's showtime.
15:00She's certainly got some fire in her belly today.
15:03In some ways,
15:05it's good that Little Red has got a bit of spirit
15:08that she's proving hard to handle
15:10because that shows that she's got a spark
15:11that might just ignite a fire in the judge's belly, hopefully.
15:15But equally, you might just think she's naughty.
15:19I'm hopeful I've got her spirit under control
15:23and she's up next.
15:27The judge is checking the line of her back,
15:29the muscle, how square Little Red stands
15:32and, most importantly, how well she moves.
15:36This looks promising.
15:37The judge clearly likes to look a Little Red
15:39and her spirited walk around the ring.
15:42Hey, look at that.
15:43Thank you very much.
15:46Good evening, yeah.
15:48A fabulous first in her class.
15:51And Tinkerbell didn't do too badly either.
15:55Thank you very much.
15:56You warmly filled it.
15:57Well done.
15:58I'm going to water it.
16:00A very respectable fourth in her class.
16:03But the day belongs to Little Red.
16:05I feel as though it's a pinch-me moment
16:07because we never dreamt we'd come here
16:09to the best cards in the country show
16:11and win her first prize.
16:13I mean, it shows she's got class.
16:15I think it's a moment to pay tribute to the team at home.
16:18They've made sure she's wanted for nothing.
16:20And that's the only way you compete at pedigree level
16:22and get all the details right.
16:25Ah, she's on me foot.
16:26She definitely stood well that time.
16:29Is she still your favourite?
16:32I love her.
16:33Yeah.
16:37Well, lads, what a day you had.
16:38It couldn't have gone any better, surely.
16:40I mean, it could have gone slightly better.
16:42How is the foot?
16:43Well, it's all right, but Matt,
16:45can you have a look at it later?
16:46Well, I'm very delighted to say
16:47that Matt Smith from the Yorkshire vet is with us.
16:50We haven't got a doctor on hand,
16:51but I do believe you have some painkillers.
16:53I mean, you're really checking out the foot there.
16:55I'll put you down later, Dave.
16:56Oh, dear.
16:58Listen, you've been on your travels since then,
17:00and you have picked up a very fine specimen here, haven't you?
17:02Well, I was looking for a Christmas present for me dad,
17:05and I saw this sale at Skipton.
17:07We went along, and we were blown away with this heifer.
17:10She's outstanding.
17:11She's colossal.
17:12She was supreme champion.
17:13We got the cheque book out.
17:15We brought her back here.
17:15And she's going to have a calf
17:17that will hopefully be as good as Little Red.
17:19And, Matt, you're going to give her the sort of once-over
17:21to reassure the lads
17:23that this is a purchase worth making.
17:27Well, so far, she's looking all well,
17:29and I've bumped her calf as well,
17:30so she's definitely in calf there.
17:32You've bumped her calf?
17:33Yeah, so it's a little technique that you can do when...
17:36It's a bit like kicking a tyre on a second-hand calf.
17:38No offence, mate.
17:39I mean, well, actually, yeah, it is, really.
17:42What you do is because the calf in the last trimester
17:44sat about here, what you can do is you just literally use your hand
17:48or give a little bit of a nudge,
17:50and you can just feel the calf just bop against you.
17:52Sometimes it'll even give you a bit of a kick as well.
17:54It sounds as if that's almost quite brutal,
17:56but it is perfectly safe.
17:58It doesn't hurt or harm Madeline in any way, does it?
18:01I assure you.
18:01OK, this won't distress Madeline at all?
18:04No, literally.
18:05You just feel her hand about there,
18:06and you just give it a slight knock, like that,
18:08and then you can feel the calf, you know, they're firm.
18:11They're firm.
18:12And they sometimes kick back, Ellen.
18:13You can actually have a little conversation with them.
18:16She is absolutely gorgeous, isn't she?
18:18The colouring, the massive eyes,
18:20and like you say, she's colossal.
18:22You don't find efforts like that very often,
18:23and credit to a breeder, and we just wanted her here.
18:26We want to make our herd better,
18:28and she'll definitely do that.
18:28Showing her next year?
18:29Yeah, 100%.
18:30Yeah.
18:31She'll be out at the Yorkshire shore next summer.
18:33Amazing.
18:33The thing is, he went for one cow and came back with three.
18:37Well, that is fantastic,
18:39and clearly a welcome addition to the farm.
18:41Matt, you're going to stick around, aren't you?
18:42I'd hope you have a look at that little pigby goat
18:44that we thought had a slightly dodgy leg earlier.
18:46Yeah, get a few jobs done while I'm here, isn't that right, Rob?
18:48Yeah, try and get our value out of it.
18:50Absolutely.
18:51No, stop taking a free lunch.
18:52Now then, coming up after the break,
18:54we are meeting a man who swapped his mic for some muddy boots,
18:58plus also the boys start their pre-festive expedition over in Holland,
19:02looking at the origins of their favourite breed of sheep.
19:05And J.B. Gill is going to be finding out
19:06what is the next big thing from the boys' rams here at Cannon Hall Farm.
19:10We'll see you in a few minutes' time.
19:11Welcome back to Winter on the Farm.
19:37Now, no surprise, farming is not an easy life,
19:40particularly during the winter,
19:41but thankfully it doesn't put everyone off.
19:44All this week, we are celebrating first-time farmers
19:46who are bringing fresh ideas and a new energy to the countryside.
19:50Now, have you heard of Skepta and Stormzy?
19:53Yeah, of course.
19:54Yeah, they're MCs, rappers, grime artists.
19:56I think you'll find that Skeptas...
20:00So close.
20:01Skepta.
20:03Konnichiwa, Album, won the Mercury Prize in 2016.
20:07You see, I'm all over this.
20:08Stormzy?
20:09Master of the Craft.
20:11So close.
20:12Anyone buying this?
20:13No!
20:15Well, our next guest has worked with at least one of those,
20:19but Becky is swapping a life of grime
20:21for a life on the farm in Cambridgeshire.
20:22What's happening, girls?
20:27Four years ago, music maestro Fecchi left the big smoke of London
20:32to live with his family in a smallholding in Cambridgeshire,
20:35where he's happier even in winter.
20:38I wanted to live in nature full-time,
20:40and it's gone from growing stuff to a chicken
20:43to more chickens and more chickens,
20:45and now I'm on my way to becoming a farmer.
20:49This is my allotment.
20:51This is where I'm learning how to grow things.
20:56I've had lots of problems.
20:58I've had dares coming in here and eating my cabbage and stuff,
21:02so I've actually learned quite a lot,
21:04and I think I'm almost ready to go for the big time.
21:08But for now, we're here.
21:11Artist Fecchi spent over 14 years in the music business,
21:15touring and performing on stage
21:17and at festivals across the UK.
21:21There's a big difference to what I was doing before,
21:23coming off the big stages,
21:24performing on tour all the time,
21:27in the studio and stuff,
21:28to be now on the farm,
21:30like, chasing my chickens around.
21:31But I feel like what it's done,
21:33it's brought me a balance,
21:34and I think here, I'm in total peace.
21:36I wouldn't say winter's my favourite.
21:41I think what drags me out here,
21:43no matter what happens,
21:44is my chickens.
21:45They're like my babies,
21:46so I have to come out and make sure they're all right.
21:50Fecchi's chickens are his pride and joy.
21:52What's happening?
21:53But there's one particular girl he has a soft spot for.
21:58So, this is Nugget.
21:59Nugget is the first baby I've ever had on the farm.
22:02One day I was just walking past the coop,
22:04and I could just hear, like, a little squeaking sound.
22:06I had no idea.
22:07I looked inside, and Nugget was there.
22:10Guys, I'm a granddad.
22:12I've had a baby.
22:17So, excuse me, girls.
22:19What started as one farm with ten chickens is now expanding,
22:24as Fecchi plans to make this endeavour
22:27something communities can also benefit from.
22:32I'm building more coops at the moment,
22:35so I've got a plan to go to 300 chickens.
22:38I've got a food bank in Lushan, where I grew up,
22:40so these eggs will collect and then go down there.
22:43This year, I've started making cider as well,
22:45so I've got some cider fermenting inside.
22:47So, we have apples growing here,
22:49pears, plums and stuff.
22:51Apples as well go down to the food bank.
22:54Fecchi set up a food bank to support families
22:57and young adults in his hometown of Lushan in South London.
23:02It feels good to be able to give back.
23:04It would cause a lot of trouble in my community growing up.
23:07My 18-year-old self would never have seen this, ever.
23:10I wish that I knew this life existed back then.
23:14I think that there's a big disconnect
23:16between the youth and farming.
23:17It's really important for the youth to get into farming.
23:21I think it's a culture, it's a lifestyle.
23:24We have social media, which I use a lot.
23:26And I want people to be like,
23:27look, you've changed my outlook on farming.
23:30Look, the chick is pecking me.
23:36Fecchi uses social media to give his followers an insight
23:39into the trials and tribulations of his new life.
23:42It shines a light on farming for a younger generation
23:46who, like him, aren't from a farming background.
23:50So the future for me is to have F Manor become a farm for the people
23:57where you can bring the kids over to look at animals
24:00and it's just a place for young people to enjoy farming.
24:04The biggest surprise to me and coming into the farming world
24:08is how embracing the farmers have been
24:11and how there's a big sense of community
24:14and just the fact that, coming from London,
24:18I've been called a townie for ages
24:21and I'm not starting to hear townie anymore.
24:23I think I'm becoming Fecchi the farmer.
24:24Oh, how good to see Fecchi really embracing life.
24:32I tell you what, though, you do not need a garden or a farm
24:35to enjoy the benefits of the great outdoors.
24:38You don't need to prove it.
24:38We've got Michael Perry with us, a.k.a. Mr Plant Geek.
24:42Great to see you, Michael. Good to be here.
24:44Thanks for joining us. I tell you what, you've got all sorts.
24:46You've got flowers, you've got cacti, you've got big plants,
24:48but we're immediately drawn down here.
24:50Yeah, because you can grow your own pea shoots on your windowsill.
24:52At this time of year, you're telling me we can grow a bunch?
24:55You can do this all year round.
24:56You can even grow cress, mustard.
24:58What can I do right now, right here?
25:00You can put two or three in each of those little modules.
25:02I've got you a dibber already. Thank you so much.
25:04So you don't even need to get your hands dirty as well.
25:05A little dibber in there.
25:07So just about an inch deep, put in a few seeds.
25:09Yep. Excellent.
25:10Each of those modules, you then put them on the windowsill.
25:12Yeah. Literally, they will be up in a few days.
25:15And then you pick these peas, when they're about an inch tall,
25:18as a pea shoot, and use it as a little garnish.
25:20It has a really nice pea flavour.
25:21It's a lovely way, isn't it, to reconnect with the spring and summer
25:25that we're all now looking forward to once again.
25:27You don't have to sort of switch off, you know, from the joys of the goose.
25:31Not at all. And having houseplants in the home is great for your wellbeing.
25:34These days, people are using houseplants in the same way
25:36as they have pets in the home.
25:38You know, something to look after.
25:40Now, this time of year, a lot of people find it's quite dark.
25:42It's quite a heavy season.
25:44Plants can also bring a splash of colour, can't they?
25:46Oh, absolutely. So you've got a few flowering plants here.
25:49So you've got the cyclamen at the front, the little pink one.
25:51This little pink one, that's lovely.
25:52Yeah, and chrysanthemums, that probably costs you the same as a bunch of flowers,
25:56of chrysanthemums, but lasts three times as long.
25:58And then, of course, coming up to Christmas, we've got the poinsettia.
26:01Well, the...
26:02Lovely big red one, but I've got a big tip with those.
26:04Yeah.
26:04They don't like draughts because they're a Mexican wildflower.
26:08Make sure you get them from a warm part of the supermarket
26:10and then wrap it in a blanket to take it home.
26:13Have you got a blanket?
26:14Hang on, hang on. We have got loads of blankets in.
26:16You need protection.
26:16Liv, can you...
26:17Keep it warm.
26:17Please pass me a blanket.
26:19But this is a great tip, actually.
26:20Hang on, there we go.
26:21That was keeping Liv warm, but for now...
26:23Why a sensitive plant?
26:24Of Christmas.
26:24I never knew. That's great.
26:26Michael, we could talk to you all night.
26:28Sadly, we haven't got time, but thank you so much for coming up...
26:30...and joining us and sharing your passion for plants.
26:33It's lovely to see.
26:33I love how you're literally going to take that home to your wife, aren't you?
26:36I literally am.
26:37Right, we know that Rob and Dave love their Dutch spotted sheep
26:40and as a bit of a Christmas treat, we sent them to the Netherlands.
26:42Indeed we did.
26:43Their first outing was in search of the roots of their favourite flock.
26:51The winter is when farmers do their serious planning for the year ahead.
26:56And since we're keen to improve our Dutch spotted bloodlines,
27:00we've come to their homeland in the Netherlands.
27:03In the south of the country is where you'll find Joost Lauter.
27:09He's one of the top breeders and supplied many UK farmers with the first Dutch spotteds,
27:15including us.
27:16I'm Rob.
27:18Hello.
27:19I'm Dave.
27:20How are you doing?
27:20Hi Dave, how are you doing?
27:21And we're big fans of yours.
27:23Our first Dutch spotted sheep came from your farm in the Netherlands,
27:26so we've a lot to thank you for.
27:27It's very nice to hear that you have some good genetic stock.
27:30For me, Dutch spotted sheep are my sheep.
27:33I'm proud of those sheep, and I'm trying to breed them as good as I can.
27:37Well, there's a lot in the country now.
27:39You did a good job.
27:41We're really excited to be in the Netherlands, and we can't wait to look at your sheep.
27:44If you would like to feed the sheep?
27:45Yeah, we'd love to.
27:46Thank you very much.
27:47We'd love to look at them.
27:48Where are they?
27:49In the fields.
27:50Oh, I should have thought that.
27:51It's been a decade since Dutch spotteds first appeared in the UK,
27:57and Jaust played a big part in establishing the breed.
28:01Here in the Netherlands, they go back around 100 years.
28:07It smells nice.
28:08It's very good.
28:09Yeah, it smells nice.
28:09I could, a bit of milk, I could eat that for my breakfast.
28:12Yeah, no, come on.
28:15Jaust has made it his mission to breed the finest animals he can,
28:18so we're confident he'll have just what we're looking for.
28:22Well, I'm liking what I'm seeing in you.
28:23I'm still at great use.
28:25Shall we see if we can pick out the best sheep, Rob?
28:27I think we're going to be spoilt for choice here.
28:33Oh, they're coming.
28:34The language of food is done.
28:38I'm getting sheep blindness here.
28:39They all look so good.
28:41Hello.
28:43Look at that.
28:44What are you?
28:46Really rating the cracking.
28:48Here.
28:49Have a little bit.
28:51David's found a friend.
28:54So what do you like best about the sheep?
28:56They have a very good character, easy lambing,
28:58and, of course, they have spots.
29:01Those spots, when they come out,
29:03they just look like little Dalmatian dogs,
29:04and we just love them.
29:05And that was also the reason
29:07that I started with Dutchpotters sheep breeding 25 years ago.
29:11They've got everything.
29:12They've got a lot of style.
29:13They're just a flashy little sheep, aren't they?
29:15So what I also do is every year select the ones
29:18that I like the most.
29:20I keep them for a year, and after a year, look.
29:23But every year, selection, selection, selection,
29:25to get genetically a better flock in fertility and in everything.
29:32So you're looking at every aspect of the sheep,
29:35the number of lambs it has, the stature of it.
29:38Yeah.
29:39I want to have good mothers, lambs, milk, good carcasses,
29:43and, of course, good collars.
29:45Yeah.
29:45They need to take every box.
29:46Another one I like there, Yowse.
29:48Yeah, that's a good one also, yeah.
29:49Yeah.
29:50Is that one that you might send across to us?
29:52I would say keep dreaming,
29:53because I'm not going to sell my best sheep.
29:55I like your style.
29:57So who's your champion, Yowse, for us out of our misery?
30:00My favourite view is standing there.
30:03She has everything in it.
30:05That one, she's broad.
30:06She's big, she has length, she's wide.
30:10Good colour.
30:10Good markings, yeah, good colours.
30:12She's a beautiful thing, isn't she?
30:14The winner was right in front of our nose and we didn't see it.
30:17Well, everyone's got a winner, Rob.
30:19There's no losers here.
30:20Yeah.
30:23The girls have been great, but will the boys measure up?
30:27That one on the left there, that's a good one, I know.
30:30Yeah, the first in the back, that's the one that I like the most, because...
30:32That one with the longer tail, stuck straight out?
30:34Yeah.
30:34I'm always looking for a ram with a very good conformation,
30:38with extra length in it, but straight, like this, you know?
30:43See, my dad always said to me, buy the best ram you can afford.
30:48Yeah.
30:48The question is, can we afford that ram?
30:50Not for sale.
30:53Well, Bert, Bert, as a plan B, Yost,
30:57would there be any chance of maybe doing a deal on some semen?
31:00There is a possibility that I can deliver semen in the future
31:03to interested people in the UK, maybe to you.
31:06So maybe if we had a bit of a chat over this,
31:09there might be a deal to be done.
31:10Yeah.
31:10Yeah, sounds good.
31:12Okay.
31:13Sold.
31:13We may not have convinced Yost to sell us a ram,
31:20but semen from a top animal is the next best thing,
31:23and just what we need to improve our stock.
31:26Well, Rob and Dave aren't the only ones having fun, as you can see.
31:30Look at this cheeky lot.
31:33We'll be catching up with more of the lad's Dutch road trip
31:35later on during the week,
31:37but earlier, J.B. Gill and Farmer Ruth
31:40caught up with Rob and Dave's dad, Roger.
31:42Their task, to select the best from a dozen Dutch-spotted rams.
31:48Rob and Dave may not have landed a top-tup for this breeding season,
31:52but there's plenty here at home to take care of business
31:55till new blood arrives.
32:00We have got the cream of the crop.
32:03Here we go.
32:04All right, so this is the shortlist.
32:06The best in Europe, as they say.
32:09So they're going to be going to be shown.
32:11Yes.
32:12And they're going to be used for breeding as well.
32:13Oh, yes, these are going to be breeding sheep.
32:15So what are we actually looking for in these rams?
32:17You need straight legs,
32:20and then we're looking for a sheep that gets its head up
32:23and it's proud of itself.
32:25And then a broad back.
32:26I've got my eye on that one against the back wall.
32:29Right at the back?
32:29Yes.
32:30All right, so do we have to go and grab him then?
32:32Yeah.
32:33So we'll move in and we'll get hold of him.
32:35What makes him so good?
32:37Well, if you look at his legs,
32:39he's right up on his feet there.
32:41Yeah.
32:42And it's important for the lamb
32:44because there's a lot of running about to follow the hooves and such,
32:47so he needs to be good on his feet.
32:49When you feel there,
32:51you want to feel that it's a strong, fleshy leg like that.
32:54Let's have a little...
32:55Oh, yeah.
32:56So what's his pedigree like?
32:58Why is he so good?
32:59So this one is very special.
33:01It's the son of Half Pint.
33:03He's one of our really good tups.
33:04We bought Half Pint on an online sale on a Friday night
33:08and it spoilt me Friday night, to be quite honest.
33:13So how much did Half Pint cost?
33:15Half Pint cost above 13,000 guineas.
33:20Wow.
33:20When you look at a lamb like this that he's produced,
33:24it makes you realise that it was a better good night's dealing
33:27than we thought.
33:29Yeah.
33:29Each year we're getting a little bit better quality all the time
33:32and I think next year it'll...
33:36It'll be our year.
33:37Well.
33:40Looking good.
33:42It is hard to know if the moral of the story there is
33:45buy an animal when you've had a skimful
33:47or don't buy an animal when you've had a skimful.
33:49Either way, it's great to get the benefit of Roger's experience.
33:53Right, after the break, we have been to Wales,
33:55we have been to the Netherlands,
33:56we are en route to Canada
33:58and Tim Bilton is going to be showing us
34:00what to do with winter veg.
34:03Trust me, you are going to want to try these at home.
34:06We'll see you in a few minutes' time.
34:07Welcome back to Winter on the Farm.
34:33Now, of course, we're big fans of British farming,
34:35but as we've seen from Rob and Dave's Dutch adventure,
34:38there is more to learn from around the world.
34:41So we're heading now to a pig farm in Saskatchewan, Canada,
34:45where expat farmer Joanna Shepard
34:48is getting ready for the first snows of winter
34:50and some tough freezing conditions.
34:53So this is a view of what we get in the morning.
34:56Middle of nowhere.
34:58You can see for miles.
34:59But we miss the trees.
35:01It's not the same as home.
35:04Our livestock guardian dog, Buddy.
35:07And we need him for catching against coyotes and cougars.
35:11Buddy, you're killing me.
35:12But I'm only minus three this morning, so it's quite warm.
35:21Yeah, sometimes we can't even get up here.
35:23It's so deep in snow.
35:25OK, so everybody's just waking up and Carl's feeding them,
35:28so he's got to get across there before he gets attacked.
35:31We don't have a tractor, so we have to do everything by hand,
35:34but it keeps us fit.
35:35So that's the Hoggett house, which we've buried in the ground.
35:41Usually we've got loads of snow and it's about minus 20,
35:45and we're hoping that keeps them warm in winter.
35:48It's a new thing that we're trying, but we'll see how it goes.
35:54We're back with Matt Smith from the Yorkshire Vet.
35:56Matt, good to see you again.
35:58You have got your healing hands hovering over the little goat
36:00that we met at the start of the show, which is called...
36:03Soda Pop.
36:04What's going on?
36:05So, we were concerned that she'd got her leg stuck underneath the gate
36:09and she might have had a break,
36:10so now I'm just going to literally take it off
36:12and we're going to see if there's a break there or not.
36:13If there is, we'll set it.
36:14If not, then we might just put another supporting bandage on.
36:17So, essentially, when you're checking any sort of bone for a fracture,
36:20you're just wanting to see if there's any abnormal movements in it,
36:23and you just work from bottom to top.
36:25We're a bit sore there, but it is moving.
36:27Oh, sorry.
36:28But it is moving, which is good.
36:30So, I can't feel any obvious breaks,
36:32but given that there's a fair bit of swelling there,
36:34it's still going to put a supportive bandage on it
36:36because it will help her to weight bear
36:37and it will certainly make this little goat feel a bit more supported.
36:41You might want to cover soda pop's ears for this next bit.
36:43Winter is officially Sunday roast season
36:46and farmers up and down the country are busy
36:48preparing all of our favourite vegetables,
36:50especially the Christmas dinner just around the corner.
36:52Now, Jack Pierce's family have been growing near Kingsland
36:54for over 60 years, but after one of the driest summers on record,
36:58Jack, his dad and uncle have been busy out in the fields
37:01lifting carrots and pulling pastips ready for our plates.
37:08The Pierce family really know their onions.
37:10Well, certainly their root vegetables,
37:12as they've been growing veg on their farm in Norfolk
37:15for the last 60 years.
37:16Grandfather, Alfred Pierce, started with a small veg crop.
37:21Now the farm produce 55,000 tonnes of carrots
37:24and 14,000 tonnes of parsnips every year.
37:28And all members of the Pierce family are involved.
37:32I'm Jack Pierce.
37:33Came into it from university.
37:36Somehow ended up back in the family business
37:37and never really looked back.
37:41Jack's uncle, Johnny Pierce,
37:43has dedicated his working life to making sure
37:46the best quality carrots and parsnips
37:48arrive on the nation's plates.
37:50I'm 61 years of age now.
37:52I joined when I was 18
37:54after going to agriculture college.
37:57Obviously, it was my father's business.
38:01Johnny's brother, Simon,
38:02was thrilled that son Jack
38:04wanted to follow in the family footsteps.
38:06He bought an entirely different skill set
38:09to the ones my brother and I had,
38:11which is generational change
38:13and it's the way it should be.
38:16You can't choose your family.
38:18We get on most of the time, don't we?
38:20Yes.
38:21As well as the raw veg straight from the soil,
38:24the family also process 75,000 tonnes of veg a year
38:28that get used in all sorts of tasty products.
38:32If you go into most shops in the UK,
38:35you'll probably find a bit of our carrot in something,
38:38whether it's a soup, a salad, a sandwich, a ready meal,
38:42which is always quite exciting.
38:47After new investment,
38:49the family still remain day-to-day hands-on
38:51as they want to protect their grandfather's legacy.
38:55These carrots were drilled probably early May
38:58and have only been now lifted in November.
39:00A lot of irrigation, which is hard work,
39:04have gone into this crop to get it where it is today.
39:07And the weather has been a challenge for the family.
39:10We've had one of the driest years that we've known,
39:14so we put lots of water on the crop through the summer
39:16and that's sort of helped them grow and keep them healthy.
39:20Every part of the growing process,
39:22from planting to picking,
39:23has been precisely planned for speed and efficiency.
39:26Special machinery is used to take the tops off the carrots
39:32before they're harvested
39:33and cleaned of loose soil at the same time.
39:37When it comes to freshness,
39:39time is of the essence
39:40and the carrots are with the factory
39:42for processing within 24 hours.
39:45The family take great pride in their produce
39:47and are always looking for new varieties that can deliver.
39:50The bottom of the parsnip normally is very thin
39:56but these have got a nice thick taper to them
40:02which helps when you're trying to make wedges.
40:05There's a reason that parsnips grow so well in this country.
40:10The colder it gets,
40:11the more sugar the parsnip produces
40:14and the sweeter it becomes.
40:16We'll be busy up to about the last week
40:21before Christmas processing.
40:24At the moment we're doing about 500, 600 tonnes a week
40:27but very much a pre-Christmas or Christmas speciality.
40:33When you're standing in the field every day
40:35you can lose sight of the fact that
40:36what you're supplying is something
40:38that people are going to enjoy on their table.
40:40Well, a timely reminder of all the hard work
40:46that goes into producing some of our finest vegetables
40:48and talking of our finest,
40:50Tim Bilton is with us all week.
40:51Tim, great to see you.
40:52What have you cooked up tonight?
40:54Well, didn't those carrots and parsnips
40:55look absolutely amazing
40:57but don't you think sometimes
40:58we're a little bit set in our ways
40:59about how we do things?
41:01So these, I've done them slightly different.
41:03I've soused these carrots and parsnips.
41:05So basically that means
41:07I've just poached them in a little bit of pickling liquor
41:09and then I'm just going to jazz them up
41:11with a little bit of...
41:13Hang on, hang on.
41:14You've got to wind it back.
41:15Remember who you're speaking to here.
41:18So, especially for the guys at the kids' table,
41:21what have you actually done with these?
41:23You said you've soused them
41:24and you've poached them and you've pickled them.
41:26Yeah, so we've poached them
41:27with salt, sugar and vinegar.
41:30So we're just going to dress them.
41:31And what's the dressing?
41:32So it's my version of a chimichurri.
41:34I mean, you can smell the kind of vinegar in it, can't you?
41:37Yeah.
41:37And I guess actually with that poaching
41:38and that extra sauce and flavouring,
41:41would this be a good thing to do
41:43with veg that you've reheated
41:45that's a bit left over?
41:47Absolutely, Jules, yeah.
41:48It's a great way of preserving veg as well.
41:51But it sounds crazy,
41:52but actually I feel I can taste the carrot more
41:53because of everything else that's going on around it.
41:55It sort of lifts the flavour out.
41:56Parsnip's lovely, actually.
41:58Parsnip's stunning.
41:59Is this something you've done for a long time, Tim,
42:01or is this a new discovery?
42:02No, I love pickling veg.
42:04Especially, especially...
42:07What's so funny?
42:09I do.
42:10I love...
42:11I don't know.
42:12It's just quite funny.
42:13I love pickling veg.
42:14I do.
42:15It's a great way of preserving
42:17what is in abundance
42:18and then what sort of disappears with that
42:22through the seasons.
42:23What can't you pickle?
42:25Don't answer that, actually.
42:26I don't know how you're going to top this
42:28because this is sensational.
42:30It is absolutely amazing.
42:31What have you got on the menu tomorrow night then, Tim?
42:33So tomorrow night I'm making my version of a jambalaya,
42:36which is chicken, spicy sausage, rice and some shrimps.
42:41Cannot wait.
42:42But that, sadly, is it.
42:44However, coming up...
42:45Tomorrow night we will be gatecrashing
42:47the Nicholson Brothers family road trip
42:48to the Netherlands when they meet some Frisian horses
42:51and we'll be heading to the Isle of Butte
42:52to catch up with some pups
42:54doing winter sheepdog trials.
42:55Plus, we've got more from JB Gill.
42:57We've got Yorkshire vet Shona Searson here
43:00and some top tips for winter well-being.
43:02We will see you tomorrow night at 8 o'clock on The Dodds.
43:05Good night.
43:06Bye-bye.
43:12Our winter on the farm continues tomorrow and Friday at 8.
43:16We've watched them grow from a nipper
43:17to a grown man with a digger.
43:19Stream Rubenow and Life in the Dales now on 5.
43:23Next, your Yorkshire vet favourites are here
43:24for a very special occasion indeed
43:26as we celebrate a decade in the Moors and Dales.
43:29Brand new.
43:29We'll see you tomorrow night at 8 o'clock on the farm.
43:35We'll see you tomorrow night at 8 o'clock on the farm.
43:36We'll see you tomorrow night at 8 o'clock on the farm.
43:37We'll see you tomorrow night at 8 o'clock on the farm.
43:38We'll see you tomorrow night at 8 o'clock on the farm.
43:39We'll see you tomorrow night at 8 o'clock on the farm.
43:40We'll see you tomorrow night at 9 o'clock on the farm.
43:41We'll see you tomorrow night at 9 o'clock on the farm.
43:42We'll see you tomorrow night at 9 o'clock on the farm.
43:43We'll see you tomorrow night at 9 o'clock on the farm.
43:44We'll see you tomorrow night at 9 o'clock on the farm.
43:45We'll see you tomorrow night at 9 o'clock on the farm.
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