The Veg Grower Podcast

This Week in the Kitchen Garden Richard opens this week’s episode by describing that classic early‑spring rush — the moment when the light improves, the soil warms and suddenly everything seems to need doing at once. As he puts it, “everything at the moment seems to be growing at double speed” . He talks about how the overwintered peas under cloches have suddenly surged, even showing their first flowers. With flowers come tendrils, so he’s been adding pea sticks to keep them upright and protected from the wind. Indoors and outdoors, he’s been sowing even more peas to keep the harvests rolling. Back in the potting shed, Richard explains that the seedlings — tomatoes, chilies, aubergines, celery — are growing so fast that some “seem to suddenly outgrow their pots overnight” . Space is tight, so the cold frames are now full, helping to harden off young plants while still shielding them from chilly nights. Seed of the Month: Beetroot Richard’s seed of the month for April is beetroot, with Boltardy taking the lead thanks to its reliability and resistance to bolting. Although beetroot traditionally prefers direct sowing, he admits he gets great results starting them in plug trays, especially on his cold, heavy clay soil. Once they have a couple of true leaves, they transplant beautifully. He also highlights Chioggia for its candy‑stripe rings, Burpees Golden for its non‑bleeding roots, and the fun rainbow mixes. As Richard reminds listeners, “once the beetroot are in the soil, we’ve just got to make sure they don’t dry out” . Down on the Allotment Richard continues his potato‑planting marathon. Last week’s Rocket potatoes have now been joined by Swift, filling the first‑early bed. Between the two varieties he’s sown a row of peas — a nitrogen‑fixing divider and part of his mission to grow more peas than ever this year. He’s also sown another row elsewhere on the plot, simply creating a drill, scattering peas and watering them in. Once they germinate, they’ll get their own pea sticks too. Another job this week was clearing the final leeks from one bed. With that space now free, Richard can weed it and mulch it ready for the season ahead. Mulching remains central to his low‑maintenance approach, though compost is expensive and hard to produce in large quantities. Straw continues to be a major part of his system. He also talks about straw bale gardening, which requires conditioning with high‑nitrogen feed. With urea becoming expensive, Richard is turning to homemade alternatives — particularly nettle tea. As he explains, “nettles, when they are growing, are absorbing nutrients from the soil… that water then takes on the nutrients” . In the Kitchen: Spring Green & New Potato Hash Inspired by all the potato planting, Richard shares a simple, budget‑friendly spring green and potato hash topped with a fried egg. Soft onions, garlic, crisped potatoes, kale, chard and spinach come together with a touch of paprika. The egg adds richness and protein, making it a hearty early‑spring dish. Book of the Week: A Year on the River by Fiona Sims Throughout March, Richard has been reading A Year on the River, a book he describes as “a celebration of seasonal food and sustainable living along the inland waterways” . He explains how Fiona Sims structures the book around the seasons, weaving together growing, foraging, storing and cooking — all from the perspective of life on a canal boat. With over 40 recipes and plenty of practical advice, it’s a book that aligns beautifully with the ethos of the podcast: growing food wherever you are, in whatever space you have. Next month he’ll be reading the RHS title Can I Grow Potatoes in Pots?, which already sounds promising.

Spring has finally arrived on the south coast, and with it comes that unmistakable lift in energy across the allotment and kitchen garden. This week’s episode was packed with sunshine, soil, potatoes, pots, and even a first look inside the beehive for 2024. Here’s everything that unfolded. Down on the Allotment: Grass Cutting & First Potatoes of the Year The warm, bright weather made the allotment an absolute joy. With the sun out and the soil workable, the first big job was tackling the grass. The strimmer handled the edges beautifully, but the battery mower decided to misbehave — a loose connection, by the feel of it. The top half of the plot is now looking sharp, and all those clippings have gone straight into the compost. But the real highlight was the start of potato planting. This year, instead of planting all eight varieties in one exhausting session, the plan is to stagger them over several weeks. First in the ground were the Rocket first earlies, planted into beds that had been sown with potato-friendly green manures last autumn. After cutting the green manure back six weeks ago and letting it rot down, the soil was in great condition. Each planting hole received a sprinkle of potato fertiliser — potatoes are hungry plants, after all — before being covered with compost. Once the shoots appear, they’ll be mulched with straw to help retain moisture and suppress weeds. With luck, the first harvest should be ready by June. The garlic and onions also received a drink, just to keep everything moving nicely as the season wakes up. In the Kitchen Garden: Spring Tidy-Up & Fresh Starts Back at home, the spring clean-up is well underway. Weeding, mulching, and general tidying have transformed the space, and the removal of the old tree a few weeks ago has opened up new possibilities. A new chainsaw blade made processing the remaining branches much easier — a reminder that sharp tools really do make all the difference. Potatoes in Pots Although most crops go into the ground these days, a few potatoes are being grown at home this year to mix up the planting. Four Rocket seed potatoes went into a large bucket in layers of compost and fertiliser. It’s a simple method and a great way to add extra growing space without sacrificing beds. Refreshing the Front Garden Pots After last year’s driveway replacement, the old mismatched pots at the front of the house were looking tired. Over winter, new decorative grey-and-black speckled pots have been gradually added. They complement the driveway beautifully and will hold fruit trees and bushes that can be moved when needed to make space for parking. A Surprise Behind the Shed A quick trip behind the shed revealed that the water butts were running low — not because of the weather, but because the downpipe had fallen off and dropped inside one of the butts. After fishing it out and refitting it, the hope now is for just a little rain to refill the system. Water is precious, after all. Recipe of the Week: Cheesy Leeks This week’s kitchen creation was a simple but delicious dish to accompany Saturday night’s steak: cheesy leeks. Leeks were gently softened in butter, then folded into a homemade cheese sauce made from a classic roux. After a short bake in the oven, the result was rich, comforting, and full of flavour — with plenty left over for the next day. A brilliant way to use fresh allotment leeks. Beekeeping Update with Mark from Buzz Into Beekeeping With the first warm days of spring, Mark was finally able to open the hive for a proper inspection — and the news was excellent. Inside the brood box, the frames showed everything a beekeeper hopes to see at this time of year: Eggs, larvae, and capped brood in neat concentric circles Plenty of pollen and nectar stores A growing population Drone brood developing, signalling the approach of swarming season Although the queen herself stayed hidden (as she often does),

Spring is finally starting to show itself in Richard’s garden this week, with early sowings going into the ground, the greenhouse warming up, and both the allotment and kitchen garden shaking off winter. From experimenting with early carrots to juggling seedlings on every available surface, and finishing with a fascinating conversation about soil health and wool‑based fertilisers, it’s been a week full of momentum and inspiration. In the Allotment Richard began the week with a touch of gardener’s guilt after a rare day away at a photography show. But despite that, the allotment is progressing well. Cloches and black membrane have been warming the soil, creating ideal conditions for the first early carrots of the year. As he explained, “when you have consistently same soil… the carrots don’t fork” — the reason behind his decision to grow them in concrete tubes filled with fresh compost. Parsnips also went in, earlier than he would normally attempt, but with the hope of an early harvest. Around the site, spring is unmistakably arriving: nettles, gooseberries, blackberries and even the neighbour’s plot are showing signs of life. Compost continues to be added to empty beds, and Richard reflected on the ongoing debate about whether spring or winter is best. As he put it, “adding compost to the soil is a good thing… when the beds are empty is when we add the compost”. Green manures are still doing their job too, being chopped and dropped to feed the soil before a layer of compost goes on top. In the Kitchen Garden Back home, the mix of frosty mornings and warm afternoons has created perfect conditions for more sowing. Carrots and parsnips have gone in again under cloches, acting as a backup to the allotment. Richard also shared how his polyculture experiment is progressing. It’s a learning curve, but already proving interesting: “You really do have to think about what you’re sowing and where and when those plants are going to be ready for harvesting.” The veggie pods are now filled with lettuce, spring onions and cut‑and‑come‑again salads — a setup he has relied on for years. Indoors, tomatoes, courgettes, pumpkins and more are filling every available space, with cold frames warming up ready for the next wave of seedlings. Inside the greenhouse, watering has become a daily reminder. As Richard noted, “a greenhouse doesn’t get rain on the inside” — something many gardeners forget at this time of year. Recipe of the Week This week’s dish was a bright, seasonal plate of purple sprouting broccoli with lemon butter and orzo. Quick, simple, and a perfect way to celebrate one of the best crops of early spring. Interview: Eddie from Traditional Garden Growers In the podding shed, you welcomed Eddie from traditional Garden Growers — a grower with a passion for soil science and regenerative methods. His journey from Harper Adams to market gardening, and now to producing natural fertilizers, made for a fascinating conversation. One standout moment was his explanation of wool pellets. Older farmers used belly wool and daggings on their veg patches, and Eddie has revived that tradition in a modern form. As he explained, wool pellets: Increase water‑holding capacity Boost microbial activity Release nutrients slowly Provide natural nitrogen and potassium He also introduced other products: Power Plant Pellets — digestate‑based rocket fuel for hungry crops Thatcher’s Mulch — pelletised straw that expands into a weed‑suppressing, moisture‑retaining mulch Compost Booster — a brown‑matter solution for slimy, green‑heavy compost heaps It was a brilliant discussion on soil health, sustainability, and making the most of undervalued natural resources. If you would like to support this podcast then please consider becoming a member of our supporters club or use some of affiliate links below for items you might be buying. We might get a little commission

This week’s episode has been a satisfying mix of big winter jobs finally completed, steady progress in both the kitchen garden and the allotment, and the start of the busy seed‑sowing season. Here’s a written look at everything covered in Episode 648. Kitchen Garden Update The biggest achievement this week was removing the large elm tree that had taken root beside the greenhouse. What looked manageable from the ground turned out to be around five metres tall, meaning a scaffold tower was needed to safely take it down. As you said in the episode, climbing up reminded you that heights still aren’t your favourite place to be, but the job needed doing and it’s now complete. With the stump cut low, a Dalek compost bin has been placed over the top. This is a method you’ve used many times before. By excluding light and keeping the area damp with added compostable material, the stump slowly rots away over a year or two. It’s simple, inexpensive and avoids the need for heavy machinery. The thinner branches have already been shredded for woodchip, which will be used around the garden and in the chicken coop. The thicker pieces will dry out and become winter fuel later in the year. It’s another step toward making the garden as self‑sufficient as possible. Elsewhere in the garden, weeds are being cleared and the chillies and peppers moved to the potting shed last week are looking strong and dark green. Seed potatoes also arrived this week. Eight varieties in total, now chitting in the potting shed and greenhouse. Chitting isn’t essential, but as you explained, if potatoes are going to sprout anyway, it makes sense to control the process and encourage sturdy, healthy shoots. Down on the Allotment A mostly dry week had raised hopes for good soil conditions, but Friday’s rain left the ground claggy in places. Beds that haven’t had much organic matter added over the years were noticeably harder to hoe, while beds enriched with compost were far easier to work. It’s a clear reminder of how much difference organic matter makes to soil structure. The strimmer came in handy for cutting weeds where hoeing wasn’t possible. After that, homemade compost was spread on the poorer beds. Each bed takes around five wheelbarrow loads, and one compost bin filled only three beds, showing just how much compost a productive allotment needs. The long‑term goal remains the same: to produce enough compost on site to avoid buying any in. A new dwarf variety of Jerusalem artichoke called Small Wonder has also been planted. These grow to around 80cm tall, far more manageable than the towering varieties grown in previous years. Planting them in a large pot should help contain the tubers and make harvesting easier. Recipe of the Week Chef Scott returned with a seasonal dish: a warm salad of chargrilled spring vegetables with feta, mint and chilli. It features purple sprouting broccoli, spring cabbage, asparagus and peas, brought together with lemon zest, chilli, mint sauce and crumbled feta. A simple, fresh recipe that pairs beautifully with spring lamb chops. The full method is available on the Veg Grower Podcast website. Main Topic: Tips for Successful Seed Germination With March underway, seed sowing is now in full swing. Over the years you’ve developed a reliable routine for achieving strong germination, and this week’s episode shared those key principles. The first is to use seed that is in date. Older seed can still germinate, but fresh seed gives the highest success rate. The second is to read the packet. Every seed has its own requirements, whether that’s light, darkness, warmth, soaking or chilling. The packet contains all the information needed to give each seed the right start. A good quality seed compost is essential. A fine, free‑draining mix with added perlite and vermiculite creates the ideal balance of moisture and air. Checking seeds regularly is important, but patience is equally vital.

March has arrived and the soil is finally starting to warm up. This week on the podcast In this week’s episode of The Veg Grower Podcast, Richard is welcoming in the month of March. I share updates on soil temperatures, warming beds for early sowings. We also have our Seed of the Month, and this month’s book review. There’s also a simple seasonal recipe using purple sprouting broccoli. Down the Allotment After weeks of rain, a few dry days have finally helped the soil begin to dry and warm. Richard has also been checking temperatures with a soil thermometer. Although readings are still around 5–7°C, things are moving in the right direction. Richard goes on to talk about how he's using cloches to warm the beds ahead of direct sowing, and why he prefer them over black plastic or weed membrane. There’s also a bit of reflection on how the allotment is looking overall as we head into the new season. In the Potting Shed With the shed averaging around 11°C this week, Richard has moved some of his peppers and chillies out from indoors to free up space. They’re looking happy, and the shed is now ready for more seed sowing as temperatures continue to stabilise. Seed of the Month Cauliflower This month’s featured seed is a multi‑headed cauliflower from Premier Seeds Direct. Richard explain's why this variety caught his attention. It produces a main head plus several smaller ones. Making it ideal for gardeners working with limited space. Richard also touches on why cauliflowers can be tricky, the importance of consistency, and how he start's his in root trainers to avoid disturbing their roots. In the Kitchen Purple sprouting broccoli is at its peak right now. This week’s Richard's recipe is a simple roasted lemon and garlic purple sprouting broccoli with crispy chickpeas. It’s quick, flavourful, and perfect as a side dish or a light meal. Full details are shared in the episode. Book of the Month For February Richard is reviewing No Dig by Charles Dowding. Although many of the principles are now widely known, the book still offers clear explanations and accessible science behind the no‑dig method. Richard share's his thoughts on why it’s still a worthwhile read, especially for newer gardeners. Richard's also introducing next month’s book: A Year on the River by Fiona Sims, which explores growing, foraging, and cooking from a narrowboat. Richard wrap's up the episode with a listener message about straw bale gardening and share why squashes and cucumbers are a great place to start. As always, Richard invite listeners to leave a review, join the Supporters Club, or get in touch via the website or social media.

This week on the Veg Grower Podcast, I’ve been dodging rain showers, running a greenhouse heating test, answering listener questions, and getting the allotment ready for the season ahead. Despite the soggy conditions, there’s still plenty happening both in the kitchen garden and down on the plot. Kitchen Garden: Cloches, Weeds & a Diesel Heater Test We’ve had tiny breaks in the weather — just enough to dash outside and get a few jobs done. Most of my time has been spent clearing weeds and preparing the beds for the cloches that will really come into their own throughout March. Cloches help warm the soil and give early sowings like carrots and beetroot a head start. I also ran a dummy test of my new diesel heater in the greenhouse. It was a Christmas gift I’ve been itching to try, and despite the temporary extension lead setup, it worked surprisingly well. The greenhouse heated up quickly, and it’s given me a good idea of how to position it properly once I finally get those two trees removed and can run proper electrics down to the shed. A few tweaks are needed — especially around exhaust placement and raising the heater off the ground — but it’s a promising start. Listener Question: What Veg Can You Grow While Heavily Pregnant? I received a lovely email from Tanya, who is 36 weeks pregnant and looking for easy, tasty crops to grow. I suggested things like radishes, tomatoes, kale, rhubarb and beetroot — but I also put the call out to listeners who have grown veg during pregnancy to share their experiences. If that’s you, get in touch and I’ll pass your tips on to Tanya. She also sent a photo of her chilli plants, which had some marks on the leaves. My first thought was spider mite, but after checking my own seedlings indoors, I discovered a greenfly outbreak. A simple blast of water from a spray bottle cleared them off — not my favourite method, but effective for now until the plants can move outside where ladybirds can help. Down on the Allotment: Lighter Evenings & Straw Bale Gardening The evenings are noticeably lighter now — not quite enough for after‑work gardening, but we’re getting there. The allotment is still saturated, so I focused on tidying, checking beds, and clearing weeds. I also noticed my hazel sticks had been disturbed, though thankfully none seem to be missing. This week I mulched my garlic and onions with straw to help lock in moisture for the months ahead. I also started conditioning a new straw bale bed, something I trialled successfully last year. With regular watering and high‑nitrogen feed (I use urea), the bales break down into a warm, nutrient‑rich growing medium. It’s a great way to turn problem areas into productive beds with fewer weeds. Recipe of the Week: Cheesy Leek, Kale & Potato Bake This week’s recipe is a comforting, late‑winter favourite: a cheesy leek, kale and potato bake. It’s simple, warming, and perfect for using the leeks we’re sowing this month and potatoes from storage. You’ll find the full recipe on the website. Beekeeping Update with Mark Mark from Buzz Into Beekeeping joined me for our monthly update. We talked about what bees are doing right now — clustering for warmth, taking cleansing flights on mild days, and beginning to collect early pollen as the queen starts laying again. It’s a crucial time for beekeepers to ensure colonies have enough stores and are ready for spring expansion.

This week’s episode of The Veg Grower Podcast was packed with those subtle but exciting signs that the growing season is waking up. After a rare dry spell on the south coast, I finally managed a full day in the kitchen garden — and it felt good to get stuck in. Kitchen Garden: Early Growth & Essential Tidying With the soil warming, weeds have started to appear, which is always a positive indicator that spring is on the way. Even more surprising was spotting the first early shoots of asparagus pushing through — far earlier than expected, but very welcome. I mulched the asparagus bed with rich worm compost from the wormery, although I did discover a small mouse living beneath the bin. Thankfully, not a rat — and a reminder to keep an eye on things, especially with chickens nearby. I also planted out some strong young leeks that were originally destined for a cancelled project. These were sown in May and have grown beautifully in pots, so they’re now filling an otherwise empty bed. I’ve also started another batch of leek seeds using my usual polystyrene‑box method. Seedlings & Temperature Monitoring Seedlings are everywhere at the moment — chillies, peppers, onions sown on Boxing Day — and they’re finally putting on growth after a slow start. My Bluetooth thermometer in the potting shed continues to be invaluable for tracking temperatures and deciding when to sow. Allotment: Winter Jobs & Greenhouse Prep Despite the rain, I pushed on with allotment jobs. February is always a strange month — half winter, half spring — but I managed to clear prunings, weed, and top up beds with compost. When the rain set in, I moved into the greenhouse for a full clean and sterilise. Broken panes were swept up, frames washed, and everything disinfected with a natural biodegradable cleaner. It’s now ready for the season ahead. The second greenhouse, “The Sergeant,” still needs glazing, but I’m leaning toward covering it with polytunnel plastic — a practical and affordable solution that should get it functional quickly. In the Kitchen: Crispy Veg Pancakes With Shrove Tuesday and Chinese New Year coinciding, I cooked up crispy vegetable pancakes filled with homegrown leeks, cabbage, carrot and onion, finished with a sweet chilli and soy dressing. A delicious way to use winter veg. Grow Lights: Why They’re Becoming Essential This week I also talked about grow lights — something I once thought unnecessary but now consider vital for year‑round growing, especially with limited winter daylight. My older IKEA lights are fading after a decade of use, and last year’s cheap Amazon set hasn’t impressed. But this week I received a sample from a new company, Oasis Grow Lights, and the build quality and brightness immediately stood out. One key feature I love: adjustable chains. My own experiment this year showed that seedlings grown with lights 10cm above them were stockier and stronger than those grown with lights 60cm away. Light distance matters — a lot. I’ll be trialling these new lights properly over the coming weeks, but first impressions are excellent.

It’s been another wet and windy week here in Littlehampton, and once again the weather has been calling the shots. Outdoor jobs have been limited, but plenty has still been happening both indoors and on the allotment. In this week’s episode of the Veg Grower Podcast, I’m sharing an update from the kitchen garden, how seed sowing and potting on are progressing, a slightly frustrating allotment visit, and answering a listener’s question about crop rotation. In the kitchen garden The constant rain has been a bit of a worry this week, particularly for the chickens. Even with a covered run, the clay soil is holding a lot of moisture and becoming boggy underfoot. For now, it’s a case of managing things as best as possible and planning improvements for drier conditions later in the year. Elsewhere in the garden, everything is ticking along nicely. Garlic, chard and purple sprouting broccoli are all growing well, which is always reassuring at this time of year. With outdoor gardening limited, most of my focus has been indoors. February is a great time to get ahead with seed sowing if you’ve got a warm windowsill or propagator. Aubergines, celery, celeriac, leeks, chillies, cauliflowers and cabbages have all been sown, setting things up nicely for the months ahead. Seed compost, mixes and potting on I keep seed sowing simple. A fine seed compost mixed with a small amount of perlite provides good drainage without overfeeding young seedlings. Once plants are established, they’re potted on from plug trays into individual pots using multi-purpose compost, again with added perlite and just a light sprinkle of a general feed. Starting plants in plug trays has made potting on quicker, tidier, and reduced waste, which has been a real bonus. Everything is still growing indoors under heat and grow lights for now, but the aim is steady, strong growth rather than rushing plants too early. Harvests and preserving produce Despite it still being winter, there’s plenty to harvest. Kale, chard, Brussels sprouts and purple sprouting broccoli are all being picked regularly, along with a good amount of parsley. Some of the parsley has been dried using a small dehydrator set to around 35°C. It’s a simple way to preserve herbs and extend the usefulness of what’s grown in the garden. I mention the dehydrator I use in the podcast and this ca be found here. Recipe of the week: Creamy Leek & Mustard Pasta This week’s recipe uses one of those reliable winter staples – leeks. They quietly earn their keep all winter and work brilliantly in simple, comforting meals. The recipe is a creamy leek and wholegrain mustard pasta that’s quick to cook, flexible, and perfect for using home-grown leeks. You can find the full recipe here: Creamy Leek & Mustard Pasta Down on the allotment A brief dry spell made it possible to visit the allotment, and the raised beds and no-dig approach are once again proving their worth. Despite all the rain, the soil remains workable and free-draining. Most of the time this week has been spent dealing with a problem area near neighbouring plots that have been left unattended. Brambles and weeds continue to creep in, along with dumped pots and debris. Cutting things back while everything is dormant helps keep the situation manageable. There are also clear signs that spring isn’t too far away. Buds are appearing on the thornless blackberry, garlic and onions are looking strong, and recent work on the potato beds is holding up well. Listener question: Is crop rotation still necessary? This week’s listener question comes from Lynn, who asked whether crop rotation is really necessary on an organic, no-dig plot, especially in a small space with perennial crops. Traditional crop rotation helps reduce pest and disease build-up and manage soil fertility, but in smaller gardens and allotments it isn’t always practical or essential.

Welcome back to another episode of The Veg Grower Podcast. This week has very much been about working with the weather, preparing for the season ahead, and slowing things down where patience is required. From soggy allotment soil and potato bed preparation, to sowing celery in the potting shed, plus a cracking book all about composting, there’s plenty to catch up on. Down on the Allotment: Preparing the Potato Beds It’s been a wet one this week. The ground has been absolutely saturated in places, but despite that, progress has still been made. The main focus on the allotment has been preparing the potato beds. Over winter, green manures have been growing on these beds, and now they’ve been cut down to soil level. Rather than removing the material, everything has been left in place and covered with a couple of inches of compost. This will break down over the next few weeks, adding organic matter and nutrition ready for planting. Potatoes usually go in around 20 March, so this preparation gives the soil time to settle and start doing its thing. Seed potatoes are being handled slightly differently this year too. Instead of buying early and storing them for weeks, they’ve been ordered to arrive towards the end of February. This reduces the need for long chitting and avoids weak, leggy shoots developing too early. Despite the noise from a new nearby road, it’s good to feel like the allotment is moving forward and winter jobs are finally being ticked off. Seed of the Month: Celery Back home in the potting shed, this month’s seed of the month is celery — a crop that often gets an unfair reputation. Celery isn’t difficult, but it is slow and very honest about what it needs. Home-grown celery has far more flavour than shop-bought, and you don’t even need to wait for full heads. Young stems and leaves are perfect for soups and stocks. Celery has been sown early because it needs a long growing season. The seeds are tiny and need light to germinate, so they’re scattered on the surface of the compost rather than covered. They’re then placed into a heated propagator and left alone — patience is key, as germination can take a few weeks. One important point with celery is consistency. It hates drying out and dislikes any checks in growth. This makes sense when you realise celery is a coastal plant by origin, so steady moisture is essential throughout its life. Once seedlings are large enough, they’ll be potted on gradually, grown steadily, and planted out towards the end of April into rich, moisture-retentive soil. With regular watering and feeding, harvesting can begin in late summer. In the Kitchen: Crispy Potato & Leek Hash This week’s recipe is a simple, humble favourite — crispy potato and leek hash with garlic and herbs. With plenty of potatoes in store, leeks still coming out of the ground, and herbs to hand, this felt like the perfect quick midweek meal. Parboiled potatoes are crisped up in a pan before adding leeks, garlic and herbs, finished with seasoning, butter, and a sprinkle of cheese. It’s cheap, filling, adaptable, and ideal for growers cooking from what they’ve got rather than following strict recipes. Book of the Month: Composting by Bob Flowerdew January’s book of the month has been Composting by Bob Flowerdew, and it’s been a thoroughly enjoyable read. The book covers what actually happens inside a compost heap, the different ways compost can be made, and the pros and cons of each approach. Rather than telling you how to compost, it gives you the information and lets you decide what works best for you — something that feels very true to gardening as a whole. It’s an easy, readable book that still manages to inspire confidence and encourage you to do more with compost, whether at home or on the allotment. February’s read will be No Dig by Charles Dowding, borrowed from the library and ready to get started.

As the winter months stretch on, many gardeners find themselves dreaming of warmer days and bountiful harvests. In this week's episode of the Veg Grower Podcast, host Richard takes listeners on a journey through his kitchen garden and allotment, sharing valuable tips and insights that will inspire anyone to grow their own food, regardless of space or experience. Richard starts with an update from his kitchen garden, where he has been facing challenges with his lemon tree. After experiencing some harsh winter temperatures, the tree has shown signs of distress, with brown, crispy leaves and blackened branches. Richard discusses the importance of protecting citrus trees during cold spells, emphasizing the need for extra care in unheated greenhouses. This candid update serves as a reminder that even seasoned gardeners must adapt to changing climates and learn from their experiences. Next, Richard ventures down to his allotment, where he has been busy pruning his raspberry bed. He explains the simplicity of caring for autumn raspberries, which only require cutting down to ground level for optimal growth. The podcast highlights the importance of mulching, especially during winter, to retain moisture and promote healthy plant growth. Richard's practical advice on maintaining a tidy allotment amidst winter's challenges is invaluable for aspiring gardeners. In addition to gardening tasks, Richard participates in the RSPB Big Bird Watch, a community science project that encourages people to observe and record the birds visiting their gardens. He shares his experience of sitting quietly in his shed, waiting for birds to land, and reflects on the lessons learned from observing wildlife. Richard's enthusiasm for encouraging birds into the garden is infectious, as he discusses their role in pest management and the overall health of his vegetable patch. The episode also features a delightful recipe from Chef Scott, who presents a warming chicken root vegetable, bean, and barley broth—perfect for those chilly winter days. Scott's culinary creations are a wonderful reminder of the joys of cooking with homegrown produce. Whether you're a seasoned gardener or just starting out, this episode offers a wealth of knowledge and inspiration. Tune in to discover how to overcome winter gardening challenges, protect your plants, and embrace the beauty of nature in your own backyard. Don't miss the chance to learn from Richard's experiences and take your gardening journey to the next level! If you would like to support this podcast then please consider becoming a member of our supporters club or use some of affiliate links below for items you might be buying. We might get a little commission Premier seeds direct for all your seed needs Autopot uk a revolutionary watering system for growing the best veg easily. User discount code auto10rvg for 10%off

This week’s podcast is a bit longer than usual, but there’s plenty going on both in the garden and beyond. From steady progress on the allotment, to seed sowing at home, and a fascinating deep dive into beekeeping, it’s been a good week all round. Down on the Allotment After a very wet week, I was pleasantly surprised by how well the allotment had dried out. With no major infrastructure projects planned this year, I’ve been concentrating on tidying problem areas. The space by the shed, where my gooseberries grow, is now almost finished. Brambles and self-seeded trees have been removed, and the gooseberries given a proper prune to remove dead and crossing branches. It already feels like a far more manageable and productive area. I’ve also been doing light tidying in front of the greenhouses and checking over the concrete pipes I’ll be using this year for carrots and parsnips. Speaking of which, I lifted a few carrots, parsnips and leeks for dinner and was impressed by how well the carrots are still holding up in the ground. Next on the list are the autumn raspberries, which need cutting back to ground level, and tackling brambles creeping in from neighbouring plots. In the Kitchen Garden At home, seed sowing is continuing at a steady pace. Alongside the Supporters Club seeds, I’ve been sowing something every day, including basil, dill, cress, tatsoi, sunflower microgreens, sorrel and celery. Some earlier sowings, particularly the chillies started back in December, have now been potted on. Space is starting to become a bit tight under lights and on heat mats, but everything is growing well for now. One of the bigger home jobs this week has been continuing work on the elm tree. It’s slow, careful progress, but safety comes first. While we were outside, the chickens were also allowed to free-range around the garden again, which they thoroughly enjoyed. Beekeeping – A Fascinating Conversation The main feature this week is a long and very interesting chat with Mark from Buzz Into Beekeeping. Beekeeping is something I’ve wanted to do for a long time, and Mark explains it all brilliantly – from how to get started, to what equipment you really need, how much space a hive takes up, and what’s involved in looking after bees throughout the year. We also talked about swarming, neighbours, garden suitability, and the many benefits of keeping bees, from pollination to honey and beeswax. It’s definitely left me even more inspired to give it a go. Marks email is [email protected] You can also find Mark on his instagram https://www.instagram.com/buzzintobeekeeping/ Recipe of the Week This week’s recipe is a creamy garlic and herb root vegetable tray bake, using a mix of potatoes, parsnips, carrots, swede and onions. Simple to make, perfect with a roast, and just as good reheated the next day. If you’ve been thinking about beekeeping, or you’re just curious about how it all works, this is an episode well worth listening to.

This week’s episode was recorded in challenging conditions, with stormy weather sweeping across the UK. I genuinely hope you’ve come through it without any damage. While the weather has made gardening more difficult, it certainly hasn’t stopped things ticking along – both at home in the kitchen garden and down on the allotment. From tackling a self-seeded elm tree to dividing rhubarb crowns and taking part in a community orchard pruning day, there’s been plenty going on. Kitchen Garden Update: Tackling an Elm Tree & Dividing Rhubarb The main job in the kitchen garden this week was finally dealing with an elm tree that should really have been removed years ago. What started as a small seedling had grown into a 4.5 m tall tree with branches up to 40 cm thick, causing damage to paths and fencing. With strong winds making ladder work unsafe, we made the decision to take things slowly, using a pole saw to remove branches bit by bit. Some were far heavier than expected, and when the saw finally gave up mid-cut, the weather decided to finish the job for us. Thankfully, nothing was damaged and no one was hurt – but it was a reminder of how unpredictable tree work can be. With the tree job paused until new tools arrive, attention turned to the rhubarb. Every five years or so, rhubarb really benefits from being lifted and divided. Doing this prevents congestion and keeps plants productive. Two mature plants were split into ten separate crowns, all potted up for now and destined for the allotment. The original bed has been repurposed as a cold frame area, making better use of the space for propagation. Supporters Club Update If you’re enjoying the podcast, a quick rate and review really does make a huge difference and helps more people discover the show. The Veg Grower Podcast Supporters Club is still going strong. For £5 a month, members receive: Extra behind-the-scenes podcast episodes A monthly seed pack, chosen to be sown that specific week A mini newspaper packed with sowing guidance and space for notes Recent seeds include chives (seed of the month) and cardoons, an architectural but edible crop related to globe artichokes. Allotment Update: Winter Jobs & Forcing Rhubarb Down on the allotment, the weather was even worse – strong winds and heavy rain meant recordings were done from inside the greenhouse. Winter is always a quieter time, but it’s ideal for structural and maintenance jobs, tidying problem areas and keeping everything in good order until spring arrives. The newly divided rhubarb crowns were brought down and kept in large pots for now while decisions are made about where they’ll eventually be planted. One task I always enjoy at this time of year is forcing rhubarb. By covering a crown with a dustbin or compost bin, light is excluded, encouraging early growth that’s paler, sweeter and more tender. Just remember – once forced, that crown shouldn’t be harvested again for the rest of the season. I also talked about how surprisingly easy rhubarb is to grow from seed. With large, quick-germinating seeds and the right varieties, it’s even possible to harvest within a year – though I prefer to wait until the second. Recipe of the Week: Baked Eggs with Leeks & Herbs This week’s recipe is already live on the website and it’s a simple but brilliant one. Baked eggs with leeks and herbs makes the most of seasonal leeks and fresh eggs: Community Orchard Pruning Day: Learning Together One of the highlights of the week was taking part in a community orchard pruning session here in Littlehampton. After a short health and safety briefing, we were given a practical introduction to pruning apple and pear trees – invaluable for those lacking confidence. I teamed up with Sarah, who had never pruned before, and together we tackled a heavily neglected tree that hadn’t been touched in over a decade. We worked methodically:

Happy New Year and welcome to the first episode of 2026. In this week’s podcast I’m easing myself back into the garden after a rough start to the year, sharing what I’ve been up to on the allotment, and tackling one of the most common questions gardeners ask at this time of year: is it too early to sow seeds? You can listen to the full episode wherever you get your podcasts, or using the player below. Allotment Update: Hazel Coppicing & Winter Tidy-Up I managed to get down to the allotment for a gentle session, starting with coppicing my hazel tree. This gives me a brilliant supply of free, sturdy sticks for peas and beans later in the year and saves buying expensive bamboo canes. I also started tidying up a neglected corner around the gooseberries and hazel, clearing brambles and getting it ready for a woodchip mulch. It’s slow progress at this time of year, but every little job makes a big difference. I talk through this in more detail in the podcast, including my plans for the coming weeks. Seed of the Month: Chives January can feel frustrating when you’re desperate to sow seeds, but in reality it’s too early for most crops unless you’ve got heat and grow lights. That’s why this month’s Seed of the Month is chives. Chives are ideal for sowing now on a kitchen windowsill: Sow thinly in a small pot of compost Cover lightly and keep warm and bright Germination takes 2–3 weeks Harvest by snipping as needed They grow well indoors, can be moved outside later in the year, and return year after year. I explain exactly how I grow and use them in this week’s episode. Is It Too Early to Sow Seeds? This is the big topic of the episode. While some seed packets suggest January sowing, it often causes more problems than it solves. Without heated propagators and good light, many seedlings will struggle or grow too quickly before there’s anywhere sensible to put them. In the podcast I share which seeds are worth sowing now, which are best left until later, and how I approach early seed sowing without creating extra work. Recipe of the Week: Leek, Potato & Thyme Soup After cold days in the garden, this week’s recipe is a proper winter warmer: leek, potato and thyme soup. It’s simple, seasonal, and perfect for using home-grown produce. You can find the full recipe on the website. Book of the Month Through out December we read Gardening with Junk by Adam Caplin. A thougughly enjoyable book detailing some simple ways to turn junk items into interesting pots and planters for our plants. January’s book is Composting by Bob Flowerdew, and I’ll be sharing my thoughts as I work through it this month.

This week’s episode is the final Veg Grower Podcast of 2025, and I wanted to take a step back and reflect on what has been a huge year here in the kitchen garden and down on the allotment. From new systems and new beds, to challenges with drought, job changes, and the reminder of just how powerful growing food can be for our mental health, this episode is very much about looking at what worked, what didn’t, and what I’ve learned along the way. Kitchen Garden Update 2025 has been a brilliant year for the kitchen garden. Being able to step straight outside and spend even a few minutes tidying, mulching or weeding has made a massive difference, especially during busy periods. One of the biggest upgrades this year was installing an AutoPot system in the greenhouse, and it has more than paid for itself. Tomatoes, cucumbers and other greenhouse crops have thrived with very little intervention, producing an abundance of food for minimal effort. Other highlights from the kitchen garden include: Adding new beds and keeping a steady flow of crops coming in Growing perennial crops like asparagus and rhubarb from seed Successful straw bale gardening, once the bales were properly conditioned using a high-nitrogen feed Growing food from supermarket produce, including potatoes, garlic, ginger and herbs Beyond the harvests, the kitchen garden has played a huge role in supporting my mental health this year. During times of change and disruption, simply being outside, focused on small achievable jobs, made a real difference. Allotment Update Down on the allotment, 2025 was all about productivity, resilience and learning how to work with less time available. One of the standout successes this year has been using straw as a mulch. At around £3.50 per bale, it’s been a cost-effective way to protect soil, retain moisture during a very dry year, and massively improve yields – particularly with potatoes. Other key lessons and highlights include: Producing far more of our own compost using large corrugated iron compost bins Accepting that some crops struggled in the dry conditions, particularly beans and peas Seeing brassicas, potatoes and fruit crops really thrive despite the lack of rain Gradually improving problem areas and boundaries over winter The goal for 2026 is clear: add even more organic matter, improve soil structure, and push productivity even further. Recipe of the Week – Bubble and Squeak This week’s recipe is a proper post-Christmas classic: Bubble and Squeak. It’s a fantastic way to use up leftover roast potatoes and vegetables, lightly mashed, mixed together and fried until crisp and golden. Perfect with an egg for breakfast, or served alongside cold meats – and it freezes beautifully too. You’ll find the full recipe on the website. £5,000 Food Growing Challenge Every year I aim to grow £5,000 worth of food, based on supermarket prices. While I didn’t quite hit the target in 2025, we still managed an impressive £4,500 worth of home-grown food. Fruit crops were the real stars this year, with tomatoes, peppers, chillies, cucumbers and soft fruit delivering huge value – and there’s plenty of scope to push that total even higher next year. Wrapping Up 2025 As I say goodbye to 2025, I want to thank everyone who has listened, commented, shared the podcast, or supported the show through the Supporters Club. Your support genuinely keeps this podcast going. I’ll be back in 2026 with more growing, more learning, and more food from whatever space you have available. If you would like to support this podcast then please consider becoming a member of our supporters club or use some of affiliate links below for items you might be buying. We might get a little commission Premier seeds direct for all your seed needs Autopot uk a revolutionary watering system for growing the best veg easily. User discount code auto10rvg for 10%off