Sausage the Welsh pig's pregnancy becomes problematic.
The sheep need their summer trim, so after rounding up the animals, Kate and Tim get the shears working.
It's all hands to the pumps as calving season kicks off.
Kate creates hay for bedding and food - a process that can make or break a farm. It's back-breaking work, made bearable by a glass of cider at the end of the long day!
It's time to hunker down with the animals, and some friends, as the Welsh winter reaches Kate's farm. There's a lot of hard work, but also many pleasures, as the cold takes hold.
Documentary following life at the presenter's farm in Monmouthshire, where she has been growing produce and breeding livestock for the past 10 years.
Kate worries about the farm's finances and future as breeding season arrives. Will Ted the borrowed boar do the business with her sows?
Kate joins Farmer Tim, his wife Sarah and their dog Taff to explore the area around the Welsh valley town of Blaina, where birthday boy Tim grew up. Back in the farm kitchen, Kate's cooking a vegetarian twist on a meaty classic - beet bourguignon, made with beetroot and plenty of red Burgundy wine.
It's lambing season on the Monmouthshire farm, and while Farmer Tim takes on the busy day shift in the lambing shed, Kate is up at 4am to deal with a dangerously problematic ewe. She also takes her Welsh sheepdog Teg for a hill climb to the Devil's Pulpit, with spectacular views of the Wye Valley.
Almost a decade after planting 1,000 trees around Kate's Monmouthshire farm, it's time to thin the young trees. She has brought her friend, Kate Mobbs-Morgan and her powerful Ardennes horse Kip, to clear the trees in a more traditional and forgiving way. In the kitchen, Kate starts the day with a poached duck egg with green chillies on a toasted crumpet, then cooks a hearty Italian-style woodsman's pasta with porcini mushrooms and pancetta.
Kate joins her friend and neighbour Rob Penn in his quest to plant a million trees on the hillsides of the Brecon Beacons, and takes a trip into the pine woods with forager Liz Knight. Back at the farm, Kate is up at the crack of dawn to help milk a neighbour's flock of goats, procuring rich pickings for the local creamery in Abergavenny, where they make a delicious soft goat's cheese.
The presenter shares some of her farm secrets and passions, starting with a pre-dawn walk with ornithologist Dr Steph Tyler to catch the magical birdsong before anyone has woken up. And in a hidden patch of woodland, Kate takes expert forager Liz Knight to hunt down a spring favourite, wild garlic.
The presenter is looking forward to warmer days and celebrates by kayaking down the River Wye with her friend and expert Graham Symmonds. Along the way, they check out the wildlife, beautiful disused bridges and some unusual glacial boulders. Back in the kitchen, Kate rustles up Welsh cakes, cooked on the hot plate.
Kate looks to secure the future of the farm, not just for th animals, but for wildlife as well. She and Farmer Tim are hopping to create the perfect habitat for curlews, whose numbers have been in serious decline for many years. Kate also explores the slimy wildlife at the bottom of a large pond on the farm.
Ten years ago, Kate set about saving her little farm from being sold off. Now she's hunting for innovative methods to make her it profitable, visiting farms across the UK in search of inspiration.
Kate wants to maximise the returns from her cattle herd, and learns about the prize-winning cattle that command the best prices. Plus she renews the fencing at the farm's northern edge.
Kate focuses on her flock of 300 sheep. Their fleeces can fetch as little as 60p each at today's prices, so she's determined to see if she can find a more profitable way to sell her wool.
Kate embraces treehouse accommodation, and arrives after a shopping trip with three tiny additions to the farm. She also explores a dark secret beneath the surface of the River Wye.
Worried by the damage wild deer cause her trees, Kate travels to the Highlands to see how they manage the animals. Plus the farm goes into business with a restaurant.
