This week on The Veg Grower Podcast, Richard reflects on another busy week in the garden and allotment. With mild weather still hanging on, there’s plenty of fresh food to harvest — from kale and leeks to the last of the tomatoes and chillies. But as winter creeps closer, Richard’s focus turns to preparing for the months ahead and keeping the growing going indoors.



In the Kitchen Garden



Despite the changing season, the kitchen garden is still producing well. Richard talks about his continued harvests of late crops and how the mild weather has delayed the first frost. He shares how vital homemade compost has been this year — improving soil moisture and helping crops like parsnips thrive even after a dry summer.



With 16 water butts already in place, he’s been busy transferring rainwater between them to make the most of every drop. Richard also discusses plans to add an IBC tank to boost rainwater storage and the benefits of composting for soil health, including his ongoing success with the Hotbin composter.



Its mentioned about some black Fridays deals from HOTBIN composters that might be of interest to you and can be found here, or by using BF2025 in your cart when checking out



There’s both good and bad news in the chicken coop this week. A compulsory housing order is now in place across the UK due to bird flu, meaning all poultry must be kept indoors. Richard shares how he’s keeping his flock safe — and the joy of discovering the very first egg from one of his new hens, a beautiful small blue-green egg laid by Panther.



Down on the Allotment



At the allotment, the focus has shifted to clearing and preparing beds for winter. Richard discusses the importance of green manures for protecting and improving soil health. He’s experimenting with different types — from phacelia to winter tares and forage rye — to see which works best in his soil.



He’s also noticed some of his raised bed timbers are starting to rot, a good reminder that winter is the perfect time for maintenance projects like replacing boards and refreshing bed edges.



Recipe of the Week



This we week we have a perfect seasonal recipe — Roasted Root Vegetable and Apple Soup. This simple dish combines carrots, parsnips, swede and apples for a sweet, hearty winter warmer that’s ideal for using up stored crops.



In the Potting Shed



Richard finishes the episode talking about growing indoors — from microgreens on the kitchen windowsill to experiments with hydroponics. He explains how grow lights, heated propagators, and even small hydro systems can keep gardeners growing all winter long.



Even when it’s cold and dark outside, the gardening doesn’t have to stop. With a few trays of microgreens or herbs, there’s always something fresh to enjoy — and plenty of ways to scratch that gardening itch through the winter.

In the Allotment



This week, I’ve been experimenting with something a little different — late-night gardening under torchlight!With the clocks changing, I found myself missing the allotment after work, so I thought I’d give working by flashlight a try. Let’s just say, it’s not something I’ll be repeating. Between juggling a torch and trying to weed one-handed, it was more trouble than it’s worth.



Still, it was good to see how things are ticking along. There’s not too much to do this time of year — overwintering crops are established and looking after themselves — but I did take the chance to observe the health of my soil.



Lately, I’ve been noticing a lot of mycorrhizal fungi in the soil, those delicate white strands that form a natural network underground. It’s often called the “internet of the soil,” helping plants communicate and share nutrients. Seeing that tells me my soil is alive and healthy.



Good soil health is everything. Adding organic matter, compost, leaf mould and mulches all feed the soil and the life within it — worms, fungi, bacteria — which in turn feeds our plants. That’s why we say, “feed the soil, not the plants.”With winter approaching, I’ll be leaving most of the work for the weekends, focusing on mulching and protecting the soil ready for next spring.







In the Kitchen Garden



Back home, it’s been a similar story of abundance. Despite being November, the beds are still bursting with produce — tomatoes, chillies, aubergines, kale, broccoli, cabbages, and peas. Even the nasturtiums and dahlias are still flowering, giving the garden a slightly overgrown but wonderfully productive look.



The chickens are doing well too, though we’ve had a bird flu alert from DEFRA. Thankfully, I’m not in a protection zone, but I’ve started taking precautions — covering the run, moving feeders, and preparing to disinfect boots when going in and out of the coop if needed. It’s important to stay vigilant and protect our birds as winter sets in.







Seed of the Month – Winter Purslane



Our Seed of the Month for November is Winter Purslane, also known as Claytonia or Miner’s Lettuce.It’s one of the easiest and most rewarding crops to grow at this time of year.



Sow the seeds thinly on the surface of moist, peat-free compost and cover lightly. It doesn’t need warmth — in fact, it prefers cool temperatures and short days. It’s perfectly happy in a cold frame, greenhouse, or even a windowsill pot.



Harvest the young leaves regularly for salads. They have a soft, refreshing texture, a little like spinach, and are full of vitamin C. A perfect way to add a splash of green to winter meals.



Get your seeds here.







Recipe of the Week



This weeks recipe has been inspired by our Seed of the Month and has created a Winter Purslane and Potato Salad with Mustard Dressing.This simple dish combines the mild lemony flavour of Winter Purslane with warm potatoes and a tangy mustard dressing — proving that even in the depths of autumn, the garden can still put dinner on the table.You can find the full recipe on our website.







In the Potting Shed



This week, I’ve been reading Digging for Victory by Twigs Way and Mike Brown — a fascinating look at how gardeners in wartime Britain grew their own food and wasted nothing. That led me to think about wood ash, which ties in nicely with Bonfire Night.



If you have a fire or bonfire, save that ash!Wood ash is rich in potassium,

This week on The Veg Grower Podcast, Richard enjoys a productive weekend of gardening, with mild autumn weather, a few fireworks for the dog to contend with, and plenty of composting, tidying, and planning for the colder months ahead.







In the Kitchen Garden



After a lovely weekend of good gardening weather, Richard shares how it’s left him smiling — the kind of days that remind us why we love being outside this time of year.



With the dog and chickens safely tucked away during the firework noise, the focus has been on tidying up the beds and adding more compost to improve the soil before winter sets in.



Most of the compost used is home-made — the result of months of careful recycling and turning — but for anyone needing to top up, Richard recommends PSA100 compost bought in bulk as a cost-effective alternative.



The same approach has been used in the Vegepod area, where the beds have been cleared and prepped ready for the next round of sowing. It’s all part of setting the garden up so it’s ready to burst into life again next spring.







Supporters Club Segment



As always, Richard pauses to thank his Supporters Club members for helping keep the podcast running.Members receive extra behind-the-scenes podcasts and a monthly seed pack to sow, along with exclusive growing tips and access to a friendly online community.



You can join the Supporters Club for just £5 a month at theveggrowerpodcast.co.uk.







Down on the Allotment



Over on the allotment, Richard has now lifted the last of the potatoes for the year — a satisfying job that marks the end of another growing season.



The leftover straw mulch from the potato beds has been repurposed to cover the rhubarb and other perennial vegetables, helping protect them from the winter cold and frost.



It’s a small but effective way to reuse materials and make sure the soil — and plants — stay healthy through the winter months.







Chef Scott’s Recipe of the Week



Chef Scott makes his return this week with a recipe for Quince Jam, perfect for making use of those seasonal fruits. His recipe is simple, fragrant, and a lovely way to preserve autumn flavours for the months ahead.



You’ll find the full recipe over on the website.







In the Podding Shed



Back in the shed, Richard turns his attention to a timely topic — heating the greenhouse.



The first step, he says, is always insulation. Bubble wrap or fleece can help trap warmth and protect plants from frost.



He also uses a water butt full of water as a thermal battery, storing warmth during the day and releasing it at night.



In the past, he even experimented with a compost heap for heating, inspired by the Victorians’ pineapple houses — though this proved less effective in practice.



When it comes to heating options, paraffin heaters can work well but bring concerns about safety and ventilation. For reliability and peace of mind, Richard now leans towards an electric greenhouse heater fitted with a thermostat to keep conditions steady without wasting energy.

This week on The Veg Grower Podcast, Richard shares another busy few days of tidying, planning and preparing for the colder months ahead — and reflects on where he finds his garden design inspiration.







Allotment Update: Storing Canes



Down on the allotment, the big tidy-up continues. With the days drawing shorter, time after work is now limited, so Richard has been making the most of every dry spell.



This week he’s been tackling weeds, laying down mulch, and organising tools and materials ready for winter. Straw has once again proven to be a fantastic mulch — keeping weeds at bay and making maintenance much easier.



He’s also been sorting through canes and supports, using a simple but clever trick for storing them neatly: fixing a bungee cord to the shed wall and slipping the canes behind it. It’s easy, quick, and stops everything falling about in the wind — a great tip for anyone short on shed space.



Plastic pots have also had a bit of a tidy. While Richard prefers to reuse rather than throw away, he’s been organising them into bins and boxes to keep things under control. The goal this winter is clear — get the plot tidy, mulched, and ready for another productive year.







Kitchen Garden Update: Overwintering Chillies



Back home in the kitchen garden, listener Stuart Jackson got in touch with a great question: how do you overwinter chillies?



Chillies are actually perennials, so with the right care, they can keep going for years. The trick is to move potted plants indoors — a shed, greenhouse, or even a bright windowsill works well — and keep them just ticking over.



Richard recommends pruning each branch back to about a third, watering sparingly, and keeping them frost-free but not too warm. Then, when spring returns, the plants can burst back into growth and reward you with an early crop.



It’s a simple method that helps keep those favourite chilli plants alive year after year.



At home, the brassicas are thriving — Brussels sprouts, kale, cabbages and cauliflowers all doing well. The new chickens are settling in, though not yet laying, while the older hens continue to keep the egg basket full.



Remarkably, the courgette plants are still producing flowers and fruit — quite something for October. And there’s plenty of beetroot too, recently harvested for a batch of delicious beetroot and chocolate brownies.







Recipe of the Week



This week’s recipe is Spicy Autumn Potato Soup, perfect for a chilly October day. It’s a simple, warming dish that uses stored potatoes, late chillies and peppers for a kick of flavour.



You’ll find the full recipe on the website — ideal for using up seasonal veg and serving with crusty bread after a day in the garden.







In the Potting Shed



As the rain fell outside, Richard found himself thinking about garden design — not just for practicality, but for beauty too.



After ten years in the same home, the kitchen garden continues to evolve. The ambition now is to make it look amazing while still being productive. To do that, Richard’s been looking everywhere for inspiration — from social media to stately homes, RHS shows and hotel gardens.



He’s already bringing ideas home, like training apple and pear trees over a small arch — a miniature take on the grand designs seen at places like West Dean or Bewley Gardens. It’s proof that even in a modest garden, we can borrow the elegance of larger spaces while keepi...

This week on The Veg Grower Podcast, I’ve been busy both at home in the kitchen garden and down on the allotment. Autumn is certainly upon us, and that means it’s time to tidy, store, and prepare for the months ahead.



Kitchen Garden Update



At home, my main focus has been on checking over our stored fruit and vegetables. I always try to do this regularly – especially the ones that aren’t in the freezer. Apples and pears are kept in crates in the garage where it’s cool, dark, and dry, with just enough space between each fruit for airflow. It’s important to remove any showing signs of rot before it spreads to the rest.



The same goes for the onions in sacks and root vegetables stored in damp sand. It’s a simple but vital job to keep our homegrown produce lasting right through winter.



The chickens have now fully integrated into one flock, all sleeping together in the same coop, which is great to see. They’re not quite laying yet, but they’re certainly settled in. I’ve also been preparing for the colder weather by moving tender plants such as my peach, lemon, and potted grapevine into the greenhouse. The fleece is on standby in case of frost.



My grapevine in the ground, though, has been incredibly productive this year, producing a mountain of dessert grapes – small but delicious. Alongside that, we’re still harvesting spinach, mustards, beetroot, and cabbage, while the pumpkins and winter squash are now safely stored after a good year.







Allotment Update



Down on the allotment, I’ve been continuing the long-running task of tidying from the bottom of the plot upwards, a little at a time each visit. This week, the big project has been building a new compost bin.



Using reclaimed corrugated iron from an old shed, I’ve bolted together panels with wooden posts to create a strong, practical bin about 1.5 metres long by 1 metre wide. It joins my existing bins, including one made from old fridge doors – not the prettiest, but it does the job!



I’ve already begun filling the new bin with grass clippings and trimmings, and it’s satisfying to see the allotment looking tidier and more productive again.



Another key job this week was planting out overwintering onions, both from sets and from seed. The sets go about 5 cm deep before being backfilled and watered. They’ll provide an early crop next year. It’s one of those repetitive tasks that feels endless at the time but pays off later.



We’ve also still got a few tomatoes hanging on, though blight has begun to appear on the larger varieties, so those plants have been cleared and composted. The smaller tomatoes are still ripening slowly, and we’re continuing to harvest apples, pears, chillies, peppers, and late carrots.







Kitchen Garden Recipe – Autumn Ratatouille



This week’s Recipe of the Week is my Autumn Ratatouille – a great way to use up the last of the summer harvest.



It’s a simple mix of onion, garlic, aubergine, courgette, peppers, and tomatoes, all gently cooked down with olive oil and herbs into a rich, warming dish. It’s perfect with pasta, as a side to a roast, or even spooned onto toast with a poached egg.



You’ll find the full recipe on our website.







In the Potting Shed



Back in the shed, I’ve been sorting through my seed collection – a job I do every autumn. My seeds are stored in labelled boxes inside an old fridge to keep them cool, dry, and safe from mice.



This week I’ve been checking expiry dates, removing old packets,

This week on The Veg Grower Podcast, it’s been a wild and windy one as Storm Amy rolled through the south coast — but that didn’t stop progress in the allotment or the kitchen garden. I’ve been tidying up, sowing broad beans, and starting to make some exciting plans for the 2026 growing season.







Kitchen Garden Update



Back home in the kitchen garden, the stormy weather certainly made things interesting. Thankfully, there was no serious damage — just a few wind-fallen apples and pears.



With the strong winds making outdoor jobs difficult, I took refuge in the greenhouse. The tomatoes had reached the end of their season, so it was time for a tidy-up and clear-out. Once the spent plants were composted, I realised how much space I had for winter crops such as winter lettuce and land cress.



A good reminder came to light during this process — a clean greenhouse lets in far more light. Over the year, dirt builds up on the glass, blocking valuable sunlight. So I gave the glass a thorough scrub, inside and out, using just water and a stiff brush. No harsh chemicals here — I like to keep it natural, especially in a space where I grow food.



As I tidied around, I reflected on how gardeners can sometimes be too tidy in autumn. Leaving some hollow stems and seed heads gives insects and other wildlife a place to overwinter. Nature is our friend — those ladybirds, bees, and lacewings will help with pest control next year.







Allotment Update



Down on the allotment, I was relieved to find everything intact after the storm. No broken glass, no collapsed sheds — just a blustery mess to sort out.



Inside the greenhouse, I spent time tidying and preparing for the next phase — sowing broad beans. I’ve chosen two overwintering varieties: Aquadulce Claudia and Saturn. These are going into root trainers for now, ready to be hardened off and planted outside in about a month.



Broad beans are easy to grow and incredibly resilient. They’ll sit quietly through the colder months, then burst into growth in spring, often cropping before spring-sown varieties. Another advantage? Overwintered broad beans tend to suffer less from blackfly.



I also like to companion plant with nasturtiums, which attract blackfly away from the beans. When it comes to harvest time, I prefer picking the pods young and tender for the best flavour — though the pods themselves can also be battered and fried for something a bit different!



Once the plants are finished, I cut them down at the base, leaving the roots in place to add a little nitrogen back into the soil.







Recipe of the Week



This week, Chef Scott wasn’t available, but I stepped in with a recipe that ties perfectly to our Seed of the Month – Broad Beans.



Try my Broad Bean and Mint Hummus — a simple, fresh twist on a classic.



You’ll need:




300g broad beans (fresh or frozen)



1 small clove garlic



2 tbsp tahini



Juice of half a lemon



A small handful of mint leaves



2 tbsp olive oil



Salt and pepper




Boil the beans for a few minutes, drain, and pop them out of their skins if they’re large. Blend everything together until smooth, adding a splash of water or extra oil if needed. Season to taste, and serve with flatbreads or toast — it’s especially good with a poached egg on top.

This week on the Veg Grower Podcast we’re embracing the arrival of autumn. I’ve been reflecting on the kitchen garden, making plans for the allotment through the colder months, and sharing why leaf mould is one of the most valuable resources we can collect at this time of year.







Kitchen Garden Update



The kitchen garden is still full of food. Kale, turnips, radicchio, beetroot, parsnips, leeks, spinach, cabbages, cauliflowers, broccoli, and Brussels sprouts are all growing strongly — not to mention the fruit scattered throughout the space.



That said, this week I’ve felt a little overwhelmed. The grass had grown long, crops were finishing, and I wasn’t sure where to begin. Clearing away spent summer crops was my first job. Beans and peas were cut at ground level, leaving the roots in place to enrich the soil. This not only feeds the soil with nitrogen but also helps improve its structure.



I’ve been topping beds with leftover compost from seed trays and pots, giving the soil a boost of organic matter. It’s a reminder that soil health underpins everything — and why no-dig gardening and constant mulching are at the heart of my approach.



Pumpkins have also started coming in, with my first small but perfectly ripe one harvested this week. Properly stored, squashes and pumpkins will last us right through winter, making them one of the most rewarding crops to grow. Root crops like beetroot, carrots, and turnips are also ready, while parsnips will be left until after the first frost for extra sweetness.







Allotment Update



Down on the allotment, colder mornings are a reminder that autumn is well and truly here. Much of my work has focused on weeding and sowing green manures in empty spaces to protect and enrich the soil over winter.



Leeks and parsnips have finally put on a growth spurt, thanks to recent rainfall. It’s highlighted the importance of organic matter in the soil, something I plan to improve with more compost and possibly manure in the months ahead.



An unexpected globe artichoke appeared in an empty bed — self-seeded from somewhere — which I’ve potted up rather than waste. Meanwhile, a beefsteak tomato plant has produced some enormous fruits that stubbornly refuse to ripen. I’ve stripped away leaves to encourage ripening, but if the cold comes first, they’ll be picked and ripened indoors with a banana.



Perhaps most importantly, I’ve sat down and written a full winter to-do list for the allotment: compost bins, greenhouse repairs, shed tidying, and more. I’ve added it all into Notion, creating a timeline to keep me on track. Having that plan in place makes the workload feel manageable and ensures I’m ready for spring.







Recipe of the Week



Chef Scott returns with something special: Spiced Poached Quince with Vanilla Ice Cream.



Quinces may not be a common sight in shops, but they’re worth growing or seeking out. Slowly poached with cinnamon, star anise, and lemon, they develop a deep red colour and an incredible fragrance. Served hot with vanilla ice cream, it’s a true autumn treat.



You’ll find the full recipe on the blog.







In the Podding Shed – Leaf Mould



With leaves now falling fast, it’s the perfect time to collect them. Leaf mould may not be high in nutrients, but it’s a fantastic soil conditioner, seed-sowing medium, and mulch.



I collect mine from recreation fields where leaves would otherwise be wasted, never from woodlands or roadsides.

This week on the Veg Grower Podcast I’ve been busy with one of my favourite tasks of the year — planting garlic. Added to that, there are new chickens in the kitchen garden, and I share my thoughts on green manures as we move into autumn.







Allotment Update



Saturday 20th September is always a big date in my calendar. It’s my wedding anniversary, yes — but it’s also the day I traditionally plant my garlic. Garlic is one of my favourite crops to grow because it sits in the ground over winter and makes the allotment look alive during the colder months.



I prepared the bed by clearing weeds, cutting old plants off at ground level to leave the roots in place, and topping with compost. After regular hoeing to keep it tidy, I planted my saved garlic cloves about 10cm deep and 10cm apart, pointy end up. A scattering of garlic fertiliser from the Garlic Farm (or blood, fish and bone if you prefer) and a good watering finished the job. Elephant garlic also went in.



From here it’s simply a case of monthly feeding, keeping it weed-free, and watering in dry spells until harvest next summer. The only real challenge I’ve faced in past years is leek rust, but good ventilation usually keeps it at bay.



Beyond garlic, the allotment is still providing well. Chillies, aubergines, peppers, apples, and pears are all being harvested. I’ve also been trialling straw bale gardening, which has given excellent results with chillies and aubergines. The moisture-holding, slowly decaying bales feed the plants well, and I plan to expand this trial next season.







Kitchen Garden Update



Back at home, the big news is the arrival of two new chickens. Sadly, my oldest hen passed away recently, so I’ve added two new ones to the flock — a skyline and a moss belle, named Steel and Panther. Between them they’ll provide beautiful green and blue eggs once they start laying, hopefully by Halloween.



For now, they’re separated from the older hens while they get used to each other, but they’re already settling in. I always say chickens complete the kitchen garden: not only for eggs, but also for pest control, compost, and manure.



It’s also been a special weekend in the garden for another reason. On our anniversary trip we stopped at a garden near Brighton and found a reclamation yard next door. There we came across an antique aluminium garden bench with a matching bistro table and chairs — exactly what we’d been looking for. We brought it home as a gift to each other. Seating is such an important part of a garden, giving us space to pause and enjoy what we’ve created.







Recipe of the Week



With the cooler weather setting in, nothing beats a tray of roasted autumn veg with garlic and herbs. Using aubergines, broccoli, garlic, chillies, and even apples or pears for sweetness, it’s a simple one-pan dish that makes the most of the harvest. You can find the full recipe on the blog.







In the Podding Shed – Green Manures



This week’s shed chat is all about green manures. These cover crops are a brilliant way to protect and enrich the soil through autumn and winter.



Green manures such as clover, vetch, rye, mustard, buckwheat, phacelia, and field beans help prevent soil erosion, add organic matter, and improve fertility — particularly by fixing nitrogen in the case of legumes.



They’re easy to sow: just scatter seeds on cleared ground, rake or tread them in, and let them grow. Some die back over winter naturally, while others can be cut down and left to rot on the surface or dug in be...

This week on the Veg Grower Podcast, the weather has been the main story. With heavy showers and strong winds, I’ve had to adapt my plans in both the kitchen garden and on the allotment.







Kitchen Garden Update



At home, the wet weather kept me indoors more than I’d like, but I still managed to get some useful jobs done under cover. Seed sowing has continued in trays in the shed and greenhouse, ensuring a steady flow of crops as we move into autumn. These small steps mean the garden will keep providing, even when the weather isn’t on our side.







Allotment Update



The allotment has been a mix of challenges and small wins. The rain made weeding a little easier, and I managed to get a fair amount cleared. However, bigger jobs such as building a new compost bin had to be postponed thanks to the conditions.



With the stormy winds picking up, I also spent some time checking and securing things around the plot. It’s a reminder to us all at this time of year that a sudden gust can undo a lot of hard work if we’re not prepared.







In the Podding Shed



This week I’ve also been in the podding shed, where I shared a voicemail from listener Maria, who’s had trouble with slugs getting to her pumpkins. It’s a problem many of us face, and it’s always helpful to hear these challenges so we can share ideas and solutions together.



I also urged listeners to follow what I’ve been doing lately — taking some time to plan ahead for the coming year. Start by writing a list of the crops you’d really like to grow, then sketch out your allotment or garden space. Even a rough plan can make a huge difference in making the most of your growing area and ensuring everything has its place.







Final Thoughts



It hasn’t been the most productive of weekends, but that’s often the way when the weather turns against us. Still, there’s always something to do — whether it’s seed sowing under cover, planning for next season, or simply tidying what we can.

This week on the Veg Grower Podcast I have been busy on both the allotment and in the kitchen garden. September always feels like the start of a new gardening year and with that in mind I have been preparing beds, harvesting plenty, and even picking up a bargain or two.







Allotment Update:



I started the week by harvesting a couple of cauliflowers and some broccoli. Timing is everything with these crops. Too soon and they are small, too late and they bolt. Thankfully these were just right and have been blanched for the freezer, made into cauliflower cheese, and enjoyed fresh.



Harvesting them also freed up space in the brassica bed which will be home to garlic and overwintering onions. To prepare, I dug out some of my homemade compost and mulched the beds. It is satisfying to know that garden waste has come full circle to feed the soil for the next crops.



While digging compost I also took the opportunity to tidy up the scruffy corner where the bins live. Nettles were cut back and the area generally smartened up, which gave me better access to my leaf mould bins. These will be filled with fallen leaves in October and left to break down into a useful soil conditioner.



A trip to B&M also turned up an unexpected find. Trays of violas for just 20p each. After a good soak they perked up and I have planted them around the allotment and kitchen garden. Not only do they add colour but their flowers are edible too, perfect for salads or garnishes.







Kitchen Garden update:



At home compost has been another big theme. The hot bin continues to churn out high-quality compost and thanks to my neighbours pruning their vines I had more material to add. Chopping it up finely helps it rot down faster and makes a better end product.



Looking ahead I am planning to try more polyculture planting next year in the kitchen garden. Rather than having beds for each crop, I want to mix things up with tomatoes and beetroot together or herbs tucked between vegetables. This will make the space more productive and resilient.



Another highlight was pricking out thyme seedlings. The smell was fantastic and it reminded me why I want to grow more herbs. Not just for cooking, but also as companion plants. Thyme works well with brassicas as its scent confuses cabbage whites, basil helps tomatoes by repelling whitefly, and chives can deter aphids. Herbs really can bring both flavour and natural pest control.



With rain finally arriving I have also been pumping water from full butts into others to make sure nothing goes to waste. My Autopot systems in the greenhouse have been a real help this year, keeping moisture levels steady and helping produce bumper crops.







Recipe of the Week



In the kitchen garlic was the star with a batch of homemade aioli. This is a simple garlicky mayonnaise made with garlic, egg yolks, mustard, olive oil and lemon juice. It is easy to make but full of flavour and shows just how versatile garlic is both in the ground and in the kitchen.







Growing Garlic



Finally, a few tips on growing garlic. I aim to plant mine around the 20th of September, which is also my wedding anniversary so I never forget. Garlic likes well-prepared, free-draining soil. I plant cloves 10cm deep and 10cm apart, pointy end up, and water well.



Planting in September means the bulbs get the cold spell they need to split properly and by June they will be ready to harvest. Garlic is one of the easiest and most rewarding crops to grow and one I always look forward to.

As we step into September, the garden is changing pace – and this week I’ve been keeping dry in the shed, sowing our seed of the month: watercress, catching rainwater, and tidying up the allotment between showers.







Seed of the Month: Watercress



Watercress is one of those crops that often gets overlooked, but it’s such a rewarding and easy one to grow. I’ve started mine two ways this week:




From seed: Sow into a shallow tray of seed compost or fine multi-purpose compost. The key is to keep it moist at all times – never let it dry out. Simply sprinkle the fine seeds on the surface (don’t bury them) and place the tray in a bright spot such as a kitchen windowsill. Germination takes 7–14 days. Once the seedlings appear, thin them to a couple of centimetres apart to allow airflow.



From supermarket salad: Buy a bag of watercress, pick out a few stems, and place them in a shallow dish of water (gravel in the bottom helps with stability). Change the water every 2–3 days and soon you’ll see new shoots and roots. Once rooted, they can be potted up in compost.




Watercress thrives in damp, shady conditions – it doesn’t need a pond, though it will happily grow in one! Keep it consistently moist (water-retaining compost in containers works well), and harvest by snipping outer leaves regularly while leaving the centre to keep growing. Avoid cutting more than one-third at a time to prevent stress.



In the kitchen, wash well before using. Watercress is brilliant in salads, sandwiches, smoothies, stir-fries, and, of course, soups. It’s best just before flowering when the flavour is at its peak.







Rain, Water Butts, and Saving Pennies



August was unusually dry here in Littlehampton, with just 27 mm of rain – and 26 mm of that came last week! The downpours were a blessing, filling the water butts and saving countless watering trips.



I’ve also been busy installing extra rainwater diverters. A quick tip here: make sure the diverter is fitted level with the water butt inlet. Too high and the butt will overflow; too low and it won’t fill properly. Installed correctly, they divert water into the butt until it’s full, then allow excess to continue down the drainpipe.



It’s a simple job but pays off hugely – reducing bills, increasing self-sufficiency, and keeping the veg patch well-watered without relying on the tap.







Allotment Update



The allotment has benefitted from the rain too. Weeds are much easier to pull in the softened clay soil, and the plants look visibly better for the soak. Harvests are coming thick and fast: tomatoes, peppers, chillies, and aubergines are all doing well.



I did notice something interesting – carrot seeds sown in beds rich with organic matter have germinated far better than those in bare clay. Another reminder that compost is king. Adding organic matter improves structure, water retention, and germination, and it’s why I’ll be digging out and spreading compost across the beds in the coming weeks.



Security has also been on my mind. With darker evenings approaching, allotments can sadly be easy targets. I’ve secured my shed, avoid leaving anything valuable on site, and even set up a wildlife camera to keep watch. If food is taken, I’d happily share with those in need – I just wish people would ask rather than steal.







Recipe of the Week: Watercress Soup



With Chef Scott stepping back from weekly recipes, I’ve taken over this week’s cook-along. Naturally,

Welcome back to another episode of the Veg Grower Podcast, where I share what’s happening on my allotment and in my kitchen garden here in Littlehampton, West Sussex. This week has been a busy one with summer pruning, experimenting with soil testing, and answering a brilliant listener question about fermentation.



Allotment Update – Summer Pruning



The bank holiday weekend gave me extra time on the plot, and I’ve focused on summer pruning. Stone fruits like cherries and plums can’t be pruned in winter, so this is the time to give them attention. Starting with dead, diseased, or damaged wood, I worked through shaping the trees and preventing crossing branches. Apples and pears also had a light tidy-up to keep them healthy. It always feels counterintuitive to cut branches off, but it makes such a big difference to the harvest.



I mention a good book I ahve found for pruning and this book canbe found here.



Kitchen Garden – Soil Testing



Back at home, I carried out a soil test to find out exactly what my soil needs. Using a simple kit, I discovered my soil is slightly alkaline (perfect for brassicas), potassium and phosphorus levels are fine, but nitrogen is low. That explains why leafy crops sometimes struggle. To address this, I’ll be sowing field beans as a green manure this winter – a natural way to add nitrogen back into the soil.



The test kit used can be found here.



Chef Scott's recipe of the week.



The harvests continue to be plentiful – tomatoes, chillies, aubergines, cabbages, and more. Chef Scott has also shared a delicious recipe: roasted greengages with star anise and orange, served with vanilla mascarpone and pistachios. If you don’t have greengages, plums will work perfectly too.



Listener Question – Fermentation



Mark from Musselburgh asked if I’d ever tried fermentation as a storage method. I’ve dabbled – ciders and wines worked well, sauerkraut less so! But fermentation is one of the oldest ways to preserve food and it’s making a comeback. Sauerkraut, kimchi, and fermented pickles not only extend the life of our harvests but are also great for gut health. With food prices rising, it’s a skill I’m keen to revisit and explore more seriously.



Final Thoughts



From pruning trees to testing soil and learning old preservation skills, it’s been a week of both science and tradition in the garden. If you’ve got your own fermentation stories, or if you’ve tried a soil test, I’d love to hear from you.

This week’s episode of The Veg Grower Podcast is packed with jobs on the allotment, progress in the kitchen garden, and a listener’s question about slugs. With summer harvests in full swing, it’s been a busy and productive week – plus I share a recipe of the week while Chef Scott is away.







Allotment Update



The main focus on the allotment has been seed saving. I’ve been busy collecting seeds from peas and beans – always reliable and easy to do – as well as saving poppy seeds that appeared on the plot without me ever sowing them.



I also talk through why saving squash seeds can be tricky due to cross-pollination, and why crops like carrots and parsnips need two years to produce viable seed. I share a past experiment with potatoes too – growing out “seed plants” to store tubers for replanting the following year, which worked surprisingly well.



Of course, alongside seed saving, it’s been the usual jobs of mowing, strimming, weeding, and watering in the warm weather.







Kitchen Garden Update



Back at home, I’m delighted to say the driveway project is finally finished after weeks of disruption. With resin-bonded paths and drive now complete, I’ve been able to put the garden back together. Waterbutts, sinks, and pots are gradually returning to their proper places, although a few plants are struggling after the hot, dry spells.



Harvests have been plentiful – especially tomatoes – so a lot of batch cooking and freezing has been going on. I’ve also been busy potting up strawberry runners, moving baby plants into pots for next year’s crops while their mother plants get ready for another season outside.







Listener Question



This week we had a voicemail from Melissa, who asked about slugs attacking her beans. I share a range of approaches, including:




Growing young plants in trays protected with copper tape



Encouraging wildlife such as frogs, birds, and hedgehogs



Collecting slugs on evening patrols and feeding them to chickens



Using beer traps or upturned pots as shelters



Nematodes as a last resort



Avoiding chemical slug pellets where possible








Recipe of the Week



With Chef Scott on holiday, I’m stepping in with a simple seasonal dish: Garlic & Herb Roasted Patty Pan Squash.



These quirky little summer squashes are delicious roasted with olive oil, garlic, and fresh herbs – perfect as a side dish or even the star of a light summer supper.







Final Thoughts



It’s been a productive, rewarding week – saving seeds for the future, harvesting the best of summer, and finally reclaiming the garden after the driveway works.



Tune in to hear more about the seed-saving process, how I’m dealing with slugs, and why patty pan squash deserves a place in every veg garden.

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.