This week’s episode of The Veg Grower Podcast is all about making the most of the summer growing season while also planning ahead for autumn and winter. From uncovering rich compost in the hot bin to sowing green manures, I share what’s been happening on the allotment and in the kitchen garden, plus Chef Scott brings us a fresh take on our seed of the month. We round off with some thoughts on why growing your own food means so much.



Allotment Update



I started the week by checking on my hot bin composter. The results were fantastic – rich, crumbly compost far quicker than my traditional bin could produce. This “black gold” has gone straight onto the beds as mulch, feeding the soil and helping lock in moisture during these warmer spells.



I’ve also sown mustard as a green manure in beds earmarked for garlic and overwintering onions later this year. It’ll protect the soil, outcompete weeds, and add valuable organic matter when it’s chopped and dug in.



Kitchen Garden Update



Over in the kitchen garden, it’s been a week of steady maintenance – watering, feeding, and looking ahead to autumn crops. I also shared my favourite green manures for winter soil care and explained why they’re such a vital part of my growing plan.



Seed of the Month Recipe



Chef Scott’s recipe this week celebrates our seed of the month: pak choi. His miso & lemon butter stir-fried pak choi is quick, delicious, and a perfect side for a summer meal. You’ll find the full recipe on the blog and on Scott’s Instagram, Seed to Table Plot 13.



Final Thoughts



To wrap things up, I’ve been reflecting on the many reasons we grow our own food – from unbeatable flavour and freshness to food security and sheer satisfaction. I’d love to hear why you grow your own

Welcome back to this week's episode of the Veg Grower Podcast, where we share our journey of growing food here on the South Coast of the UK and inspire you to do the same—whatever your space!



This Week in the Garden



In this episode, I reflect on a much-needed day at the allotment. With ongoing home renovations weighing heavily, I took a full day to reset among the raised beds, buzzing bees (including one surprise wasp’s nest!), and late summer crops. There’s something about the allotment that clears the mind, and I really needed that mental escape this week.



After a good tidy with the strimmer and lawn mower, I experimented with the chop-and-drop method—leaving weeds and trimmings on the soil surface to decompose and feed the beds in place. I also checked on our cabbages where the first earlies were previously growing, and they’re settling in nicely. Our maincrop potatoes are beginning to yellow, a clear sign they're nearly ready for harvest.



And yes, I did get stung (on the ear!)—a not-so-friendly reminder that we share our spaces with nature. Always tread carefully!



Seed of the Month: Pak Choi



August may seem like a quiet time for sowing, but it’s actually perfect for leafy crops—and pak choi is our standout pick. Fast-growing, versatile, and brilliant in everything from stir-fries to Thai green curries, pak choi thrives in the cooler evenings of August without bolting.



Here’s how I sow it:




Start in plug trays with seed compost, 1cm deep.



Germinate in the propagation shed, then plant out in 2–3 weeks.



Space at 20cm apart for full heads or closer for baby leaves.



Consistent watering is essential to avoid bolting.



Mulch well and protect with mesh to fend off flea beetle and butterflies.




Within 6–8 weeks, you’ll be harvesting full heads—or much sooner for baby leaves!



Buy your seeds from our trusted suppliers




Ruby f1 a red leaved pak choi



White stem, one of my most regullery grown pak choi varities



Qing choi an intersting but large variety




Recipe of the Week: Cauliflower Pakoras



Chef Scott is back with a tasty treat—crispy cauliflower pakoras (or use any mix of veg). They’re packed with spice and easy to whip up. You’ll need cauliflower, gram flour, mint, coriander, and a warming blend of cumin, garam masala, Kashmiri chilli powder and more. Simply whisk, mix and fry. Find the full recipe on our website or Chef Scott’s Instagram @seedtotableplot13.



Seeds You Can Still Sow in August



Don’t be fooled—August has plenty of sowing potential. Some crops to get in the ground now include:




Leafy greens: spinach, rocket, mizuna, lettuce, corn salad



Orientals: pak choi, mustard greens



Overwintering onions & spring onions



Turnips, radicchio, chard, kohl rabi



Chillies (for overwintering)



Green manures for soil health




These will give you a harvest later this year or set you up nicely for winter and spring.



Listener Comments



Thank you for all the feedback on Spotify this week! We heard from:




Henry who’s been experimenting with compost and straw mulch.



Becky, new to veg growing, is hoping for a patty pan squash recipe (Scott’s on it!).

This week’s episode of The Veg Grower Podcast is full of practical tips and heartfelt reflections from the kitchen garden and beyond. With a hosepipe ban potentially on the way, Richard shares his water-saving strategies, gives us a greenhouse tour, and answers a listener question about keeping chickens for the first time. Here's what you'll hear in this episode:



Kitchen Garden Update



It’s been a hot and dry week, and water has become more precious than ever. Richard has been getting inventive, using recycled water from the bath and kitchen sink to keep things growing. The greenhouse is thriving thanks to the autopot system, with tomatoes, aubergines, chillies, and cucumbers all coming along nicely.



He also shares how he’s still sowing seeds even in late July – including kale, chard, winter lettuce and microgreens on the windowsill – proving it’s never too late to start something new.



Allotment Update



Down on the allotment, Richard reflects on the emotional loss of one of his hens. This prompts a discussion on preparing for changes and the importance of having flexible growing systems in place. He also shares some small wins – like harvesting courgettes and using water wisely – and hints at a few jobs lined up for the weekend.



Main Feature: Keeping Chickens – A Beginner’s Guide



Prompted by a listener question, Richard dives into the basics of chicken keeping from a gardener’s perspective. In this guide, you’ll hear about:




How many chickens to start with



Choosing between wood or plastic coops (and why he prefers plastic)



Feeding, cleaning, and daily routines



Dealing with common issues like rats and red mite



Why chickens are such a rewarding addition to the garden




This segment is packed with tips for anyone considering their first flock – or looking to improve their current setup.







Recipe of the Week



Chef Scott returns with something a little different: Blackberry & Chilli Sauce. It’s sweet, spicy, and perfect for crispy duck, BBQ meats or even grilled vegetables. Find the full recipe here or on Scott’s Instagram: @seedtotableplot13.



Final Thoughts



With the weather heating up and water becoming more limited, this episode is a reminder of how adaptable and inventive gardeners can be. From water-saving ideas to preparing for livestock, there’s always something to learn and improve on.

This week on the Veg Grower Podcast, I share a jam-packed update from both the allotment and home garden, reflecting on everything from caterpillar invasions to rainwater harvesting – with plenty of musings on the tools that truly earn their keep.







Allotment Update: Rain, Brambles & Brassicas



The long-awaited rain finally arrived in Littlehampton, giving the allotment a much-needed drink and easing the burden of watering. Rainwater always seems to perk up the plants more than tap water ever could.



However, with the rain came growth in less welcome areas. Nettles and brambles have run rampant near both sheds. One area may be transformed into a new corrugated iron bed, while the gooseberry patch might require drastic action to remove deeply rooted brambles.



The biggest issue, though, is caterpillars. With netting blown off the brassicas, cabbage white butterflies have taken full advantage. Cauliflower crops have been hit the hardest, and I’m now picking off caterpillars by hand – and letting the chickens lend a helping beak.







At Home: Companion Planting & Metal Arch Makeover



Back in the kitchen garden, there's better news. Despite no netting on the brassicas at home, there are no caterpillar problems – likely thanks to bird activity and clever companion planting. Nasturtiums, used as a sacrificial crop, are proving their worth by attracting pests away from the main crops.



I also share how an old metal arch is being transformed into a feature piece in the garden, destined to support an apple and pear tree to form an edible archway. A win for productivity and garden design.







Tools of the Trade: What’s Worth Keeping?



Inspired by recent renovations and a bit of a tidy-up, I’ve been reflecting on the tools I actually use – and which ones it’s time to pass on.



Tools I wouldn't be without:




Hori Hori Knife – for digging, cutting, and planting



Battery-powered Strimmer – lightweight and perfect for borders



Battery Hedge Trimmer – efficient and hassle-free



Secateurs – a sharp, reliable pair is essential



Perennial Spade – narrow blade for tighter spaces



normal spade – handy for bigger jobs



Fork – perfect for loosening soil



Ryobi Stick Pump – brilliant for pumping water from the butt to the beds



Hoe – fast weeding between rows



Rake – spreading compost or mulch




There’s no point keeping tools that don’t earn their place. I’m ready to clear out the clutter and make room for the tools that work hard.







Chef Scott’s Recipe of the Week



Scott’s been back in the kitchen giving cucumber a brand new lease of life. This week’s recipe pairs warm cucumber with hot smoked salmon and watercress, topped with a creamy horseradish and lemon dressing. A great way to use seasonal ingredients in a dish with a bit of flair.







And Finally…



It wouldn’t be a Veg Grower Podcast without a bit of drama – this week’s episode features a mishap with a snapped allotment key. Should I keep a battery-powered angle grinder in the car? You decide.



Thanks for listening, and a big thank you to all our Supporters Club members who keep the podcast going.

This week’s episode of the Veg Grower Podcast takes a deeper look at what lies beneath – literally and figuratively. With driveway works revealing long-hidden soil and water pipes, and a hot, dry summer pushing crops and gardeners alike, there’s plenty to reflect on.



Here’s what you’ll hear in episode #614:







Home Plot Update: What Lies Beneath?



Work began this week on replacing the front driveway – an area where Richard previously grew fruit trees and bushes in pots. As the old concrete and gravel were removed, soil that hadn’t seen daylight in nearly 100 years was exposed.



What did it look like? Lifeless. No worms, no structure, no organic matter. Just solid clay and compacted ground.



This led to a powerful comparison with the healthy, rich, worm-filled soil in the veg beds – a reminder of just how important compost, mulch, and time are in building soil life.



It also triggered a bigger thought: what’s beneath our gardens? A small leak in the water pipe and damaged drains revealed how much infrastructure quietly runs under our feet. What would happen if a pipe burst beneath your allotment or veg patch? Something to consider before planting perennials or laying paths.







Allotment Update: Mornings and Mulch



With high temperatures continuing, Richard has shifted his allotment routine to early mornings – working from 6:30 to 9:30am across the weekend. This made all the difference, especially for weeding and watering.




First and second early potatoes are now being harvested



Straw mulch continues to prove invaluable – potato beds are holding moisture well despite the heat



Straw bale gardening is also thriving, with the internal moisture levels keeping plants happy with very little watering




Richard shares his watering strategy too – watering deeply once a week to encourage deep roots, rather than frequent shallow watering. He uses the classic ‘finger test’ to check moisture and shares how to read plant signs.







Midseason Blues? Keep Going



Around this time each year, many gardeners feel discouraged and start talking about “writing off” the season. Richard urges listeners to reframe that thinking.



There’s still time to:




Sow green manures to feed the soil and attract pollinators



Fill gaps with quick-growing crops like spinach, radish or carrots



Reflect and adapt – not every season is perfect, but there’s always something to learn








Recipe of the Week: Homegrown Tomatoes with Anchovy, Lemon, Basil & Caper Dressing



Chef Scott is celebrating the tomato harvest with a fresh, bold-flavoured salad that lets ripe tomatoes shine. It’s a simple dish – tomatoes, anchovies, lemon zest, capers, olive oil and basil – but full of depth and perfect for a warm summer meal.







Listener Message: Sterling from Seattle



A shout-out to long-time listener Sterling from Seattle, who left a lovely voice message about discovering the podcast while searching for how to grow potatoes. He also shared how he tried Chef Scott’s rhubarb crumble recipe, swapping in strawberries. We love hearing stories like this!







Ladybird Boom & Natural Pest Control



There’s good news for gardeners this week – ladybird numbers are booming.

This week’s episode of The Veg Grower Podcast is a true slice of life from the garden and allotment. As the height of summer brings its usual mix of challenges and opportunities, I share what I’ve been up to, what’s working, and what I’ve learned.



Here’s what you can expect:







Allotment Update: Back on Track



After weeks of feeling behind, I’ve finally managed to get the allotment back under control. I spent time working through every bed, tidying, weeding, watering, and harvesting a satisfying haul – including potatoes, broad beans, raspberries, rhubarb, cabbage, gooseberries, and more.



I also talk about thinning out my apples and pears by hand this year, due to a surprising lack of the usual June drop. Thinning feels counterintuitive, but the results in fruit size and quality are worth it.







Dealing with Weedy Boundaries



I touch on the ongoing battle with brambles spilling over from the neighbouring, abandoned allotment. It's a persistent nuisance and a reminder of how quickly things can get out of hand without regular maintenance.







Straw Mulch Continues to Prove Itself



The ongoing dry weather has made watering a near-daily task – but the beds mulched with straw are noticeably better at retaining moisture. I share just how well it’s working, and why I’m planning to mulch all beds with straw after laying compost each year.







Filling the Gaps – Mid-Summer Sowing



With a few crops failing (including sweetcorn devastated by slugs), and others now harvested, I’ve started sowing again to avoid empty beds. I walk you through what I’m sowing in the potting shed to fill those gaps:




Dwarf French beans



Chard



Spinach



Lettuce



Microgreens




Plus suggestions for what to sow direct this month:




Carrots



Beetroot



Radish



Turnips



Kohlrabi



Salad crops




My approach continues to favour starting in modules to avoid confusion with weeds – except for root crops, which go straight into the soil.







Visitors, Filming & The Great Driveway Move



It’s been a busy week not just in the garden, but at home too. I hosted a filming day with the team from AutoPot, who make one of my favourite irrigation systems. We use their kit in the greenhouse and now in the potting shed – it’s a game-changer for watering seedlings and young plants.



On top of that, the front driveway is being replaced – a big job, and one that required relocating every single fruit tree and plant growing out front. I talk about what that process was like and why we chose a porous surface to help with drainage and sustainability.







Compost Trial Update: HotBin vs Dalek



I share the latest progress in our composting experiment between a HotBin and a traditional Dalek bin. The HotBin continues to impress – producing compost more quickly, breaking down volume effectively, and even generating more liquid feed than my wormery. I discuss materials, challenges with browns, and the signs that it’s working well.



Don't forget the discount code VGP10HB







Recipe of the Week: Fennel Salad with Grapefruit & Cap...

This week’s episode of The Veg Grower Podcast is packed with personal updates, seasonal sowing, and an honest reflection on feeling overwhelmed during the busy summer gardening season.



Here’s what you can expect:







Kitchen Garden Update: A Brand New Potting Shed



This week saw a major upgrade in the garden — Richard has installed a brand new potting shed, combining greenhouse-style light with the solid build of a traditional shed. After removing the old, crumbling structure (which had long become a dumping ground), he replaced it with a spacious, double-doored model from Power Sheds.



The new shed is already kitted out with shelves, growing trays and will be used primarily for propagation. It's a significant investment, but one that promises more organised and efficient seed sowing going forward.







Seed of the Month: Florence Fennel



This month’s featured seed is Florence Fennel, also known as bulb fennel. Richard discusses how to sow it, where it grows best, and why now is the perfect time to get it going.



Key growing notes:




Sow from late spring to midsummer (May–July)



Direct sowing is best, though pot-grown transplants can work



Keep soil moist to prevent bolting



Harvest when bulbs reach 7–10cm in diameter (around 12–14 weeks after sowing)




Richard prefers to start his in pots due to weed competition in open ground. He’ll be growing his inside the new potting shed.



You can buy Florence fennel from our chosen suppliers below




Premier seeds



Simply seeds








Recipe of the Week: Confit Elephant Garlic



Chef Scott shares a beautifully simple and deeply flavoured recipe this week — Confit Elephant Garlic.



By slow-cooking peeled garlic cloves in olive oil with rosemary and sea salt, you get soft, spreadable garlic perfect for toast or adding richness to dishes like bolognese. It’s a great way to preserve a bumper garlic harvest, and Richard plans to make a batch of his own.







Feeling Overwhelmed in the Garden



Richard opens up about the realities of struggling to keep up with the demands of summer gardening. From constant watering during a dry year to family life and work commitments, he shares his honest thoughts on burnout and how he’s coping.



Tips discussed include:




Mulching (especially with straw) to reduce watering needs



Watering deeply but less frequently for strong root growth



Doing a little weeding each day rather than letting it pile up



Writing a weekly to-do list and focusing on just one job per day



Accepting that not everything has to look perfect




This segment is a reassuring reminder that it’s okay to slow down, simplify, and approach growing your own food in a sustainable, realistic way.







Community Shout-Out



A big thank you to Annabel Scott for her Spotify review, praising the podcast and Chef Scott’s seasonal recipes. It’s feedback like this that helps grow the community and reminds us why we do what we do.







Also check out this article from Thompson and Morgon about natural pest control.

This week’s episode of The Veg Grower Podcast captures the ups and downs of gardening during a heatwave. With the sun blazing down, it’s been a challenge to stay on top of watering and weeds – but also a rewarding time for harvesting and experimenting with irrigation. Here’s what you’ll hear in this week’s episode:



Allotment Update



I began the week with a big tidy-up on the allotment. Weeds had started to get out of hand, so I put time into clearing paths, tidying beds, and giving everything a proper water. The combination of heat and rainfall has helped the soft fruits come along nicely – with blackcurrants, cherries and even some overwintered onions ready to harvest.



After lifting the onions, I sowed a full bed of maincrop carrots. I talk about the importance of not leaving beds empty and making good use of the space we have.



I also talk about the difference mulch has made this week – particularly straw mulch, which I’ve used on some beds to keep moisture in. While compost is my preferred mulch, the straw’s done a good job, and I reflect on how useful it’s been with such high temperatures.



Kitchen Garden Update



Back at home, I’ve been experimenting with some new irrigation ideas. I trialled an AquaBox Straight system to deliver water directly to the roots, and picked up a Ryobi Stick Pump at Gardeners’ World Live which helps move water from the waterbutt into the greenhouse more efficiently.



Garlic was harvested this week too – including a few bulbs I grew from supermarket garlic. They’ve done surprisingly well and I’ll be looking at how spacing and placement can improve yields for next year.



On the downside, I’ve had a battle with raspberry runners and mares tail popping up in awkward places – including the driveway. I share how I’m managing them without turning to chemicals.



Listener Letters



This week I read out two emails:




Courtney, a new gardener, got in touch for help with knotweed. I share some ideas on managing it and when to call in the council.



Tanya is growing veg in containers and trying to save her own seed – we talk about how to get started with seed saving and how she can keep improving her soil.




Recipe of the Week



Chef Scott’s back with a summer favourite: Broad Beans on Toast with Burrata, Parma Ham, Mint & Chilli. A lovely fresh lunch that makes the most of the season’s harvest.



Final Thoughts



It’s been a hot, busy, productive week in the garden. From mulching and sowing to harvesting and experimenting, there’s always something new to learn. Tune in for all the updates, listener questions, and a few thoughts on how we manage our plots in heat like this.

This week’s episode of the Veg Grower Podcast takes you on a field trip to one of my favourite events of the year – Gardeners’ World Live in Birmingham.



Each year this show brings together gardeners of every type — from balcony growers to estate keepers — and celebrates the joy of growing. It’s full of inspiration, brilliant displays, expert talks, and of course, the latest gardening trends. I’ve attended many times, and every time I come away buzzing with ideas.



What’s in this week’s episode?




I caught up with Ade Sellars, a long-time friend and head of the “In Conversation” stage, to talk about kitchen gardening, lifestyle changes, and why he still proudly calls it a “kitchen garden”.



I sat in on some cost-saving gardening tips from Adam, who reminded us all that you don’t have to spend a fortune to garden well — especially with his tips on taking cuttings, bargain plants, and chop-and-drop mulching.



I chatted with Kate, designer of the stunning Nectury Garden, a pollinator-friendly show garden packed with bee-friendly planting, recycled and artisan materials, and even a handcrafted greenhouse painted with honey-toned detail.



You’ll also hear snippets from Saul Walker (of Talking Heads Podcast) as we talked about emerging pests, new plant problems like Buddleia aphid, and how gardeners are adapting to climate changes.



And we touched on the important link between gardening and mental health with Leigh, who blends his background in theatre and horticulture to create emotionally engaging gardening content — and even hosts fundraising events for mental health charities. Check out his upcoming event.




Recipe of the Week



As always, Chef Scott joins us to share a seasonal treat — this week it’s a Courgette & Feta Dip with Mint and Chilli, a cooling summer snack perfect for sunny days.



Gardeners world live Takeaways



If you’ve never been, I can’t recommend it enough!



Gardeners’ World Live continues to be one of the most inclusive and inspiring events in the gardening calendar.



There’s something for everyone — whether you’re after show garden ideas, expert advice, a bit of retail therapy, or simply to feel part of a growing community.

Hello and welcome to this week's episode of The Veg Grower Podcast! I'm Richard, and my passion is to encourage and inspire you to grow more of your own food, sharing insights from over 30 years of experience in my own allotment and vegetable garden.



This week, we've had a significant garlic harvest, a full update from the kitchen garden, and a fantastic email question from a listener. Let's dive in!







Allotment Adventures: Harvests, Battles, and Learnings



My time at the allotment this week has been incredibly productive, despite not being able to visit as much in the evenings. The recent rain was incredibly welcome and certainly saved me some watering time!



The big job for the weekend was harvesting our garlic. I planted it back in September, and usually, I'd harvest around early July. However, based on new information suggesting it's better to harvest about two weeks earlier when the leaves start to turn brown, I decided to pull it up. This year, we've had less rust on our garlic, which is a bonus, but some plants did seem to die off without a clear reason.



During the harvest, I noticed a white fungi on some of the bulbs. This could be beneficial mycorrhizal fungi, or, less fortunately, onion white rot. Some bulbs with the fungi also had stem rot, which points more towards white rot. If it is white rot, it can persist in the soil for years, but luckily, I won't be using that bed for onions or garlic for that long, so it's not a major concern for future planting in that specific spot.



I'm happy with the amount we harvested – well over 40 bulbs! After a good wash, they're now drying in the shed. The largest bulb of each variety will be saved for replanting in September. For the rest, instead of just storing them as bulbs, we're making "easy garlic" – blending the cloves with oil, heating it to prevent botulism, and storing it in the fridge or freezer. This method should help our large garlic harvest last considerably longer.



Next, I tackled the top of my allotment, which borders a plot that's become a rambling mess after the previous tenants were kicked off. This area, where I have fruit bushes and rhubarb, is difficult to keep tidy, even with cardboard and mulch helping. The high weeds and brambles from next door are coming over, making it difficult to harvest my fruits, like the red currants, and care for my plants.



I got my strimmer out and cut about a foot into the neighbour's plot, but of course, I ran out of string again! I then resorted to a bill hook, which did a surprisingly good job of hacking through brambles and nettles. Unfortunately, I couldn't clear the entire area due to dumped plastic bags and weeds. It's annoying, but I'll keep at it, coming down during the week to strim it back further.



Despite the challenges, harvests are looking great! I've picked broad beans and peas, and the first early potatoes, grown under straw mulch, are looking fantastic – good size, healthy, clean, and easy to get out of the ground. I'm really starting to appreciate straw as a mulch, finding it more effective against weeds than grass clippings, especially if the ground is clear before application. We've also harvested some rhubarb and a couple of cherries.



With the garlic bed now empty, I've filled it with mini bell tomato plants, ensuring no empty spaces and maximizing productivity. It means more tomatoes and easier maintenance. Overall, I'm happy with the allotment's progress; what felt overwhelming before is now coming together.







Kitchen Garden Highlights: Autopots, Shed Plans & Hot Compost



Back at the kitchen garden,

Join Richard in this weeks podcast as we tackle the brassicas with our seed of the month kale. Down on the allotment Richard is also protecting his brasicas from pesky pigeons and we finish with a book of review of "Chas and his roock and roll garden"



Seed of the month kale



The first episode of every month we include our seed of the month and this month its kale.



Kale is hardy and delicous brassica worthy to grow on any plot. Providing us with delicous leaves right through winter if sown at the right time. And now is the right time.



Some of our favourite kale seeds include




Nero Di Toscona



Dwarf green curled



Scarlet kale




Allotment update: protecting from pigeons



Down on the allotment Richard has been discovering the brassicas already planted out have been nibbled on by pigeons. To combat this Richard has got out his net covers and placed over his brassicas to protect them a little.



He also shares some other effective methods of protecting brassicas from hungry pigeons.



Chef Scotts recipe of the week



This week chef Scott is sharing an interesting way to use rhubarb by incorperating into a indian dahll recipe.



And finally



In the final segment this week Richard share his book review of Chas and his rock and roll allotment.

Episode 605 – The Veg Grower Podcast



After a whirlwind week travelling the country with Lee Connolly (aka the Skinny Jean Gardener) and his brother Dale, I’m finally back in the potting shed—albeit with a few snapped cabbages and a whole lot more inspiration. This week’s podcast is a mix of travel tales, allotment updates, and a fantastic interview with Andy from Hotbin. We’re also talking chickens, cucumbers, and how kids are the future of gardening.



Touring with 10,000 Budding Gardeners



Last week I joined Lee and Dale on a mission to get 10,000 children gardening. We visited schools all over the UK, delivering high-energy seed sowing sessions filled with laughter, dancing, and even a few water pistols. The highlight? Seeing children leave with big smiles and wildflower seeds in their pockets.



But it wasn’t all sunshine and spuds. A visit to the Royal School for the Deaf opened my eyes to just how inaccessible our audio-based content can be. It’s made me think seriously about making the podcast more inclusive. Suggestions welcome.



And then there was the visit to the iconic Blue Peter Garden… I won’t spoil the video (coming soon on Lee’s YouTube channel), but let’s just say the vege patch didn’t quite live up to childhood memories.



Back on the Plot: Mulch, Mayhem & A Greenhouse Surprise



Returning to the allotment after a week away is always a mixed bag. Thanks to good pre-trip watering and some faithful mulching, most of the crops survived—broad beans, potatoes, onions, and garlic all doing well.



The big jobs this week? Planting out the squashes, courgettes, pumpkins, tomatoes, and peppers. I’d delayed them due to frost warnings and dryness—and it looks like that was the right call. Chef Scott lost half his squashes to a rogue frost!



My greenhouse, however, was the biggest surprise. The cucumbers and tomatoes in the autopots had tripled in size while I was away! It just goes to show how reliable that watering system is, even in warm weather.



Chickens, Slugs & Sustainability



We had a great message from listener Laura in West Yorkshire this week, who asked about chickens and whether I’d ever keep bees or other animals. So this episode includes a little segment on what it’s like keeping chickens in the garden. Spoiler alert: I wouldn’t be without them.



From eggs to pest control to rich compostable manure, chickens offer so many benefits. But they do require care, especially when you go away, and can be destructive if left to free-range during planting season!



Bees and ducks are on my “maybe someday” list—but for now, chickens remain my top pick for productive pets.



This Week’s Recipe: Gluten-Free Rhubarb Crumble



Chef Scott returns with a seasonal treat—rhubarb crumble with a twist. This version is gluten-free but packed with flavour. Head to the blog to find the full recipe and give it a try with your latest rhubarb haul.







Question of the Week:Do you garden with your children—or grandchildren? What are your tips for getting kids interested in growing food? I’d love to hear your stories. Leave a comment below or drop me a message.







Until next time,Richard

Welcome back to The Veg Grower Podcast! This week’s episode is packed with useful updates from my garden and allotment, a very special interview with the folks from Hotbin, and of course – Chef Scott returns with a cracking recipe using your homegrown veg.



In the Kitchen Garden



We’re now well into May, and the garden is shifting into high gear. This week, I’ve been planting out tomatoes, brassicas, peppers, chillies – basically anything I can to fill the gaps. The overwintered chard has started to bolt, so that’s out, and new plantings are in.



As I’m heading off for a week on the road with Lee Connolly and our school gardening mission, I’ve had to prepare the garden for Amanda to take over the watering duties. I’m not a fan of using the hosepipe, but I’ve set one up to make life easier while I’m away. I’ve also prepped the greenhouse with the autopot system and the Vegepod with a water timer. With little rain recently – and none in the forecast – these measures should help everything establish nicely.



Hotbin Composting – Interview



The highlight of this episode is my chat with the team at Hotbin, a composting system designed to heat up your compost and speed up the process. I’ve been trialling the Hotbin against a traditional ‘Dalek’ bin and share a few observations of my own before the interview.



If you’ve ever struggled to keep composting going all year round – especially in colder weather – the Hotbin could be a game-changer. We talk about how it works, what materials it handles best, and tips for getting the most out of your compost pile.



If you are interested in buying a hotbin then hotbin have kindly giving us a discount code. Use code VGP10HB for 10% off.



Recipe of the Week: Vegetable Crisps with Herbs & Garlic



With me travelling this week, Chef Scott’s whipped up the perfect travel snack – homemade vegetable crisps seasoned with crispy garlic, sage, rosemary, and sea salt.



He uses whatever root veg are available: carrots, parsnips, beetroot, celeriac, sweet potato and even Jerusalem artichokes. They’re thinly peeled into ribbons and fried with herbs and garlic until perfectly crisp. No quantities needed – just a method and a bit of experimentation!



Read the full recipe here



Allotment Update



Every evening this week I’ve made it to the allotment to get some solid watering in. The garlic, onions and potatoes are all doing well. Even though I mulched the potatoes last week, they’ve already shot up and need another layer of straw.



I’ve held off planting anything new since Amanda won’t be able to water while I’m away – but the weeds are making up for it with their rapid growth. A quick tidy-up and I’m calling it done until I return.



Join the Supporters Club



If you enjoy this podcast, please consider leaving a review – it really helps. And if you want to go one step further, why not join the Supporters Club? For just £5/month you’ll receive:




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This week’s pack includes runner beans and winter cabbage – both great choices for succession sowing. Sign up at Here.







Community Corner



We wrap up with a lovely comment from listener Lynn on Spotify. She’s had six allotments over the years – from vandalised plots to marestail nightmares – but now has one she’s happy with.

Join Richard in this week’s episode as he shares the latest from his allotment—detailing innovative mulching techniques and smart watering solutions to keep his garden thriving—plus Chef Scott is back in the kitchen with a mouth-watering recipe: Olive Oil Braised Runner Beans.







Allotment Update: Mulching



Richard takes us through the evolving challenges at his allotment. What was once a peaceful field has transformed with increased road noise from a new bypass. Even so, his passion for growing food and adapting his techniques remains strong.



Here’s what he’s been up to:




Embracing Change: Once a quiet haven with open fields (and even horses), the allotment now experiences constant traffic noise. Despite this, Richard remains committed to his gardening methods, adjusting on the fly as the environment changes.



Mulching Magic: Mulching is key to a healthy garden. Richard explains how he’s refined his approach:

Moisture Retention: A solid layer of mulch locks in water, which is especially important during long spells without rain.



Weed Suppression: Proper mulching helps prevent weeds from sprouting, making garden maintenance much easier.



Soil Enrichment: Whether it’s nutrient‑rich compost, grass clippings, or cost‑effective straw (ideal for his potato beds), these materials break down to nourish the soil over time.






Kitchen Garden Update: Irrigation



With no rain since February, Richard is making every drop count:




Rainwater Harvesting: He’s set up 16 water butts around the allotment, prioritizing those attached to downpipes that refill quickly during showers.



Automated Irrigation Systems: In the greenhouse, his AutoPot system ensures that aubergines, strawberries, cucumbers, and other crops receive consistent hydration.

AutoPot Systems





Vegepod & Quick Hose Connectors: For his raised beds, Richard has introduced an automated sprinkler system. With secure “wing” quick hose connectors and a timed 15‑minute morning mist, he’s streamlined the watering process and minimized hassle.

Vegepod Raised Beds



Quick Hose Connectors






By combining these smart mulching and watering strategies, Richard is successfully adapting to a busier landscape—and ensuring that his garden stays lush and bountiful regardless of the weather.







Chef Scott's Recipe of the Week



Chef Scott delivers a recipe that transforms humble produce into a gourmet delight. This week’s dish is Olive Oil Braised Runner Beans, a recipe inspired by fresh harvests and designed to brighten up any meal.



What to expect from the recipe:




The Dish: Chef Scott’s method turns runner beans into a standout plate by slow-cooking them with complementary ingredients, creating a blend of flavors that is both hearty and refined.



Key Ingredients & Process:

Ingredients: Runner beans (trimmed and ready), cherry tomatoes, cooked butter beans, sliced white onion, garlic, green olives, olive oil, water, lemon juice, and crumbled feta cheese.



Method Snapshot:

Gently cook chopped onion and garlic in olive oil until softened.



Add runner beans, olives, and tomatoes along with water, then gently simmer.



Introduce the butter beans and continue the slow cook until the beans soften yet retain their shape.

Join Richard in this weeks episode in which we have Mays seed of the month and Richard visits gardeners world spring fair at Beulieu in the new forest. Also Richard shares the latest from the allotment and Chef Scott is back with a delicious asparagus recipe.



Kitchen garden update: Seed of the month Runner Bean.



We find ourselves in May and its time for our seed of the month. This month its the runner bean which isn't one of Richards favourite vegetables but it certainly brings back lots of memories.



Runner beans are often considered a staple for many and they are a very reliable crop. As a legume they also feed the soil with nitrogen so many benefits to growing beans.



Some of Richards favourite verities are listed below with affiliate links:




Runner Bean Lady Di a good reliable runner bean.



Bellotto bean a beautiful looking bean



Polestar stringless a string less variety



Dwarf runner bean bean Hestia A dwarfing plant but still produces well




Many more choices out there as well.



The show season has started with gardeners world spring fair



Richard headed down to The national motor museum at Beulieu this week for the Gardeners world spring fair, which happens to be one of Richards favourite gardening shows.



As always its another fantastic show with plenty of show gardens to see and talks to listen too.



Also Richard came back with plenty of purchases from independent stall holders too.



Chef Scott's Recipe of the week: Asparagus wrapped in Parma with buretta and salsa verde



Chef Scott is back with another seasonal recipe and this week its perfect as Richard has just harvested his first asparagus.



This recipe uses asparagus wrapped in ham and served with a cheese stuffing and salsa verde is just mouth watering

In this weeks veg grower podcast Richard shares the latest from his allotment including more straw bail gardening and mulching. Richard also visits Stephens allotment and hear the latest from Richards kitchen Garden.



Allotment update: Using more straw



Down on Richards allotment Richard has been investing a lot into straw. Using straw bail gardening in a metal raised planter that would cost a fortune to fill wiht compost, might be an easy solution. But Richard has also used straw to mulch his potatoes.



One of the most important things Richard believes anyone can do with there allotment is to mulch. Mulching feeds the soil, suppresses weeds and reduces watering. All of which saves the gardener time and resources.



Stephens allotment



Its been a few years since we last visited Stephens allotment but this week Richard has visited Stephen on his small allotment to find out how his allotment is getting on and how productive it has been.



Stephens blog can be found at http://sunflower.moleville.co.uk/



Chef Scott's recipe of the week Rhubarb and ginger cordial



Chef Scott is back with a refreshing rhubarb and ginger cordial, perfect way to rehydrate after a hard days work in the garden.

Join Richard in this weeks podcast in which Richard has spent this Easter Weekend gardening. Chef Scott is also back with another tasty recipe.



Kitchen Garden Update: Easter Weekend Gardening



Over this weekend Richard has spent a lot of time in his kitchen garden. It started with a good tidy up ensuring all weeds where removed and the grass cut. Followed up with cementing in a washing line, another use for the garden and Richard finally removed an elder tree.



Richard was reluctant to remove this elder tree but being to close to the neighbours fence he felt it needed to go. Added to that Richard will also get wood chip from the removal of this tree.



On the bank holiday Monday Richard also spent the day potting up lots of his plants, getting them into bigger pots.



Allotment update:



Down the allotment Richard is still finding it a little too early to plant out any plants but that doesn't mean he cant prepare. He went through every bed removing every single weed and followed that up with a good cut of the grass paths. This has made the allotment look amazing and prepared for the growing season.



The grass clippings of course where not wasted and used as a mulch around many of Richards plants, Locking in moisture and suppressing weeds.



Added to that so many fruit trees and bushes are in flower and it looks like its going to be a good year for currents.



Chef Scott's recipe of the week



Chef Scott is back with another delicious recipe using a large amount of coriander. This Chermoula is a vibrant and tasty dip.

Join Richard in this weeks episode of the veg grower podcast. This week Richard is having another go at straw bale gardening in the kitchen garden. Down the allotment Richard has been sowing lots of seeds directly into the ground, and finally Richard is joined by Lee Connolly The Skinny Jean Gardener to discuss national kids gardening week.



Of course chef Scott is also back with another delicious recipe.



Kitchen garden update: Straw Bale Gardening.



A couple of years ago Richard tried Straw Bale Gardening. A method of growing plants in straw bales. However, when Richard tried he didn't feel it was as successful as it could be, so this year he decided to give it another go.



Richard has got 2 straw bales and set them in position and started the conditioning phase of this system. The conditioning phase is where Richard believed he went wrong last time as he used the incorrect fertiliser to start it off. This time he is using urea to add a high amount of nitrogen to the straw bales. This should hopefully get the bales started correctly but there is a routine to this conditioning phase as below.



Day 11/2 cup urea per baleWater until saturatedDay 2Water until saturatedDay 31/2 cup urea per baleWater until saturatedDay 45litre water per baleDay 51/2 cup urea per bale5litre per baleDay 65litre per baleDay 71/4 cup urea per bale5litre per baleDay 81/4 cup urea per bale5litre per baleDay 91/4 cup urea per bale5litre per baleDay 101 cup balanced fertiliser5litre per baleDay 111 cup balanced fertiliser5litre per baleDay 121 cup balanced fertiliser5litre per bale



After this the straw bales are ready for planting. Check out the Digwell YouTube Channel for more.



Allotment update: Sowing Seeds Directly.



Down on the allotment Richard has been busy clearing and preparing the allotment for the growing season. But that also includes sowing a few seeds directly, which is something Richard rarely does.



However some seeds do need direct sowing and they include:




Carrots



Parsnips



Peas




Links are included to Premier seeds direct.



Chef Scott's recipe of the week.



Chef Scott is back with his recipe of the week and this weeks its another simple dish using radishes. Roasted Radishes with feta is sure to delight anyone who eats this dish.



National Kids Gardening Week.



In the last segment this week Richard is joined by his friend and fellow gardening podcaster, Lee Connelly The Skinny Jean Gardener.



Lee's here this week to promote and upcoming event, National Children's gardening week. THe plan is to get as many children and families out into the garden this week, with prizes up for grabs.



Support this podcast

Join Richard in the 600th episode of the veg grower podcast. This week Richard has an update from the allotment followed by a new trail, Hotbin vs Dalek.



At the end of this podcast you can also be in with a chance to win a pair of tickets to gardeners world spring fair on Sunday the 4th May 2025

Join richard in this weeks podcast in which Richard shares the seed of the month Pumpkins. Richard also shares the latest from the kitchen garden and his thoughts on this months book of the month.



Kitchen garden update Whitefly and more space.



Over the last week, while Richard inspected his young plants he noticed some white aphids on his chillies. While only a small infestation it was time to take quick action. Richard used an organic pesticide which worked within a day but wasn't Richards preferred choice.



Richard also needed his kitchen table back with family over for mothering Sunday. This table was full of plants so Richard went out and bought a vegtrug nursery to house his plants outside, but still undercover. So far so good.



Seed of the month Pumpkins



Pumpkins are a delicious and easy to grow edible, but often over looked as used for Halloween carvings. Well Richard prefers to grow food and this month Richard delves into growing pumpkins.



Links to suggested varieties




Crown Prince



Vif d'etempas



Atlantic giant



Big Max



JAck Be little



White baby boo




Chef Scott recipe of the week



This week Chef Scott has a delicious pea guacamole using pea instead of avocado



And finally



Richard finishes off with a review of the book of the month for March Allotted time by Robin Shelton. A great example of how gardening can help us deal with tough times.



Richard also answers a question about his root trainers