23 - 27 November	Celebrating the advent of Spring, organic grower Antony John heads out into the forest in search of wild leeks, the main ingredient in a Welsh mussel stew.
30 November - 04 December	We follow the French filet bean through its various stages on the farm from planting to harvesting with detours to describe organic growing methods for potatoes and basil.
07 - 11 December	When Antony gets the chance to escape from the farm for a few hours and help out in a restaurant kitchen it’s a chance to follow his produce right to the restaurant table.
14 - 18 December	Antony prepares a Dutch farmer’s stew called Boer Kole, in honour of his father-in-law.
21 - 25 December	In this episode, we learn how to plant and grow heirloom tomatoes, broccoli and mushrooms, in preparation of Antony’s annual school fundraiser.
28 December - 01 January	The roof of one of Antony’s favourite restaurants collapsed in a rainstorm and to raise the spirits of his friend Chef Aaron Linley Antony brings in some organic produce.
04 - 08 January	A local Dragon Boat race inspires Antony to create an oriental/Asian meal of Tuna steaks with torpedo onions, baby Bok Choy in a Thai green curry sauce.
11 - 15 January	Antony and his crew race the September onset of frost to protect his crop.
18 - 22 January	Antony prepares Argentian pot roast, Jerusalem artichoke soup with parsnip chips in celebration of his wife’s birthday.
25 - 29 January	In celebration of his Celtic roots Antony celebrates the #1 Welsh holiday, St. David’s Day, with organic lamb chops with Jerusalem Artichoke puree, wilted mache or lamb’s lettuce, parsnips and mint oil with a cider vinegar and honey reduction and Welsh cakes for dessert.
01 - 05 February	Antony prepares the farm for the growing season and visits the local chick hatchery for organic free-range eggs. In honour, a meal of roasted quail with sweet pepper and maple glaze served with wilted spinach and couscous, topped off with a pear croustade for dessert.
08 - 12 February	Going on a picnic with a salad of organic pea shoots and smoked salmon with chive and potato cakes. Antony tries out the new smoker they are building on the farm. How to seed, grow and harvest sugar snap peas and a look at chives. Dealing with old potatoes.
15 - 19 February	Before a night at the theatre (and dessert) Antony looks at growing rhubarb and strawberries and visits an organic dairy all for organic rhubarb compote served with strawberry sorbet on shortcakes with crème fraiche sauce.