This is the time of year when I'm out in about a lot doing lots of teaching because it's autumn

and so it's barb planting time and I can hand over lots of information about our trials of different

varieties but also about methods like how to keep grey squirrels off your bulbs, etc, etc.

So there's lots coming up, courses at Perch Hill,

from October the 21st to the 24th, covering all my classic courses. I'm also at Gate Street,

even the week before that. That's the most beautiful venue in the Surrey Hills from the 14th of

October till the 16th of October.

So check that out with lots of different subjects.

I'm then at Oxley's Barn in Gloucestershire from the 11th to the 14th of November.

So a bit near a Christmas and we're going to be doing quite a bit on Christmas there.

And finally, I've got a week of courses at Perch Hill again, really concentrating on

Christmas from the 18th to the 20th November. So I hope you'll find something that might interest

you amongst some of those. See you then. Welcome Welcome to Grow Cook Eat Arrange, the podcast of me, Sarah Raven.

Today, I'm going to talk about the whole thing of barb lasagnas.

And I'm not going to bang on about the stuff that I've talked about in the past,

which is it's like a lasagna.

I'm not going to give a quick recap.

And instead of the meat, you've got compost.

And instead of the Bashmal sauce, you've got bulbs.

You know, so you've got your layers like a lasagna, but you've got bulb, compost, bulb, compost, and the point is

the bulb near the bottom should be the latest flowering and the largest bar because it's got

to go on the longest journey before the leaves can get into the light and photosynthesize.

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