The Veg Grower Podcast

This week’s episode of The Veg Grower Podcast captures the ups and downs of gardening during a heatwave. With the sun blazing down, it’s been a challenge to stay on top of watering and weeds – but also a rewarding time for harvesting and experimenting with irrigation. Here’s what you’ll hear in this week’s episode: Allotment Update I began the week with a big tidy-up on the allotment. Weeds had started to get out of hand, so I put time into clearing paths, tidying beds, and giving everything a proper water. The combination of heat and rainfall has helped the soft fruits come along nicely – with blackcurrants, cherries and even some overwintered onions ready to harvest. After lifting the onions, I sowed a full bed of maincrop carrots. I talk about the importance of not leaving beds empty and making good use of the space we have. I also talk about the difference mulch has made this week – particularly straw mulch, which I’ve used on some beds to keep moisture in. While compost is my preferred mulch, the straw’s done a good job, and I reflect on how useful it’s been with such high temperatures. Kitchen Garden Update Back at home, I’ve been experimenting with some new irrigation ideas. I trialled an AquaBox Straight system to deliver water directly to the roots, and picked up a Ryobi Stick Pump at Gardeners’ World Live which helps move water from the waterbutt into the greenhouse more efficiently. Garlic was harvested this week too – including a few bulbs I grew from supermarket garlic. They’ve done surprisingly well and I’ll be looking at how spacing and placement can improve yields for next year. On the downside, I’ve had a battle with raspberry runners and mares tail popping up in awkward places – including the driveway. I share how I’m managing them without turning to chemicals. Listener Letters This week I read out two emails: Courtney, a new gardener, got in touch for help with knotweed. I share some ideas on managing it and when to call in the council. Tanya is growing veg in containers and trying to save her own seed – we talk about how to get started with seed saving and how she can keep improving her soil. Recipe of the Week Chef Scott’s back with a summer favourite: Broad Beans on Toast with Burrata, Parma Ham, Mint & Chilli. A lovely fresh lunch that makes the most of the season’s harvest. Final Thoughts It’s been a hot, busy, productive week in the garden. From mulching and sowing to harvesting and experimenting, there’s always something new to learn. Tune in for all the updates, listener questions, and a few thoughts on how we manage our plots in heat like this.

This week’s episode of the Veg Grower Podcast takes you on a field trip to one of my favourite events of the year – Gardeners’ World Live in Birmingham. Each year this show brings together gardeners of every type — from balcony growers to estate keepers — and celebrates the joy of growing. It’s full of inspiration, brilliant displays, expert talks, and of course, the latest gardening trends. I’ve attended many times, and every time I come away buzzing with ideas. What’s in this week’s episode? I caught up with Ade Sellars, a long-time friend and head of the “In Conversation” stage, to talk about kitchen gardening, lifestyle changes, and why he still proudly calls it a “kitchen garden”. I sat in on some cost-saving gardening tips from Adam, who reminded us all that you don’t have to spend a fortune to garden well — especially with his tips on taking cuttings, bargain plants, and chop-and-drop mulching. I chatted with Kate, designer of the stunning Nectury Garden, a pollinator-friendly show garden packed with bee-friendly planting, recycled and artisan materials, and even a handcrafted greenhouse painted with honey-toned detail. You’ll also hear snippets from Saul Walker (of Talking Heads Podcast) as we talked about emerging pests, new plant problems like Buddleia aphid, and how gardeners are adapting to climate changes. And we touched on the important link between gardening and mental health with Leigh, who blends his background in theatre and horticulture to create emotionally engaging gardening content — and even hosts fundraising events for mental health charities. Check out his upcoming event. Recipe of the Week As always, Chef Scott joins us to share a seasonal treat — this week it’s a Courgette & Feta Dip with Mint and Chilli, a cooling summer snack perfect for sunny days. Gardeners world live Takeaways If you’ve never been, I can’t recommend it enough! Gardeners’ World Live continues to be one of the most inclusive and inspiring events in the gardening calendar. There’s something for everyone — whether you’re after show garden ideas, expert advice, a bit of retail therapy, or simply to feel part of a growing community.

Hello and welcome to this week's episode of The Veg Grower Podcast! I'm Richard, and my passion is to encourage and inspire you to grow more of your own food, sharing insights from over 30 years of experience in my own allotment and vegetable garden. This week, we've had a significant garlic harvest, a full update from the kitchen garden, and a fantastic email question from a listener. Let's dive in! Allotment Adventures: Harvests, Battles, and Learnings My time at the allotment this week has been incredibly productive, despite not being able to visit as much in the evenings. The recent rain was incredibly welcome and certainly saved me some watering time! The big job for the weekend was harvesting our garlic. I planted it back in September, and usually, I'd harvest around early July. However, based on new information suggesting it's better to harvest about two weeks earlier when the leaves start to turn brown, I decided to pull it up. This year, we've had less rust on our garlic, which is a bonus, but some plants did seem to die off without a clear reason. During the harvest, I noticed a white fungi on some of the bulbs. This could be beneficial mycorrhizal fungi, or, less fortunately, onion white rot. Some bulbs with the fungi also had stem rot, which points more towards white rot. If it is white rot, it can persist in the soil for years, but luckily, I won't be using that bed for onions or garlic for that long, so it's not a major concern for future planting in that specific spot. I'm happy with the amount we harvested – well over 40 bulbs! After a good wash, they're now drying in the shed. The largest bulb of each variety will be saved for replanting in September. For the rest, instead of just storing them as bulbs, we're making "easy garlic" – blending the cloves with oil, heating it to prevent botulism, and storing it in the fridge or freezer. This method should help our large garlic harvest last considerably longer. Next, I tackled the top of my allotment, which borders a plot that's become a rambling mess after the previous tenants were kicked off. This area, where I have fruit bushes and rhubarb, is difficult to keep tidy, even with cardboard and mulch helping. The high weeds and brambles from next door are coming over, making it difficult to harvest my fruits, like the red currants, and care for my plants. I got my strimmer out and cut about a foot into the neighbour's plot, but of course, I ran out of string again! I then resorted to a bill hook, which did a surprisingly good job of hacking through brambles and nettles. Unfortunately, I couldn't clear the entire area due to dumped plastic bags and weeds. It's annoying, but I'll keep at it, coming down during the week to strim it back further. Despite the challenges, harvests are looking great! I've picked broad beans and peas, and the first early potatoes, grown under straw mulch, are looking fantastic – good size, healthy, clean, and easy to get out of the ground. I'm really starting to appreciate straw as a mulch, finding it more effective against weeds than grass clippings, especially if the ground is clear before application. We've also harvested some rhubarb and a couple of cherries. With the garlic bed now empty, I've filled it with mini bell tomato plants, ensuring no empty spaces and maximizing productivity. It means more tomatoes and easier maintenance. Overall, I'm happy with the allotment's progress; what felt overwhelming before is now coming together. Kitchen Garden Highlights: Autopots, Shed Plans & Hot Compost Back at the kitchen garden, we're consistently on top of weeding and watering to give the plants the best care. The greenhouse area is looking much tidier, and my autopots are truly performing! We've harvested our first cucumbers, and the autopots are producing some of the best cucumbers, tomatoes, chilies, peppers, and aubergines I've ever grown at this early stage....

Join Richard in this weeks podcast as we tackle the brassicas with our seed of the month kale. Down on the allotment Richard is also protecting his brasicas from pesky pigeons and we finish with a book of review of "Chas and his roock and roll garden" Seed of the month kale The first episode of every month we include our seed of the month and this month its kale. Kale is hardy and delicous brassica worthy to grow on any plot. Providing us with delicous leaves right through winter if sown at the right time. And now is the right time. Some of our favourite kale seeds include Nero Di Toscona Dwarf green curled Scarlet kale Allotment update: protecting from pigeons Down on the allotment Richard has been discovering the brassicas already planted out have been nibbled on by pigeons. To combat this Richard has got out his net covers and placed over his brassicas to protect them a little. He also shares some other effective methods of protecting brassicas from hungry pigeons. Chef Scotts recipe of the week This week chef Scott is sharing an interesting way to use rhubarb by incorperating into a indian dahll recipe. And finally In the final segment this week Richard share his book review of Chas and his rock and roll allotment.

Episode 605 – The Veg Grower Podcast After a whirlwind week travelling the country with Lee Connolly (aka the Skinny Jean Gardener) and his brother Dale, I’m finally back in the potting shed—albeit with a few snapped cabbages and a whole lot more inspiration. This week’s podcast is a mix of travel tales, allotment updates, and a fantastic interview with Andy from Hotbin. We’re also talking chickens, cucumbers, and how kids are the future of gardening. Touring with 10,000 Budding Gardeners Last week I joined Lee and Dale on a mission to get 10,000 children gardening. We visited schools all over the UK, delivering high-energy seed sowing sessions filled with laughter, dancing, and even a few water pistols. The highlight? Seeing children leave with big smiles and wildflower seeds in their pockets. But it wasn’t all sunshine and spuds. A visit to the Royal School for the Deaf opened my eyes to just how inaccessible our audio-based content can be. It’s made me think seriously about making the podcast more inclusive. Suggestions welcome. And then there was the visit to the iconic Blue Peter Garden… I won’t spoil the video (coming soon on Lee’s YouTube channel), but let’s just say the vege patch didn’t quite live up to childhood memories. Back on the Plot: Mulch, Mayhem & A Greenhouse Surprise Returning to the allotment after a week away is always a mixed bag. Thanks to good pre-trip watering and some faithful mulching, most of the crops survived—broad beans, potatoes, onions, and garlic all doing well. The big jobs this week? Planting out the squashes, courgettes, pumpkins, tomatoes, and peppers. I’d delayed them due to frost warnings and dryness—and it looks like that was the right call. Chef Scott lost half his squashes to a rogue frost! My greenhouse, however, was the biggest surprise. The cucumbers and tomatoes in the autopots had tripled in size while I was away! It just goes to show how reliable that watering system is, even in warm weather. Chickens, Slugs & Sustainability We had a great message from listener Laura in West Yorkshire this week, who asked about chickens and whether I’d ever keep bees or other animals. So this episode includes a little segment on what it’s like keeping chickens in the garden. Spoiler alert: I wouldn’t be without them. From eggs to pest control to rich compostable manure, chickens offer so many benefits. But they do require care, especially when you go away, and can be destructive if left to free-range during planting season! Bees and ducks are on my “maybe someday” list—but for now, chickens remain my top pick for productive pets. This Week’s Recipe: Gluten-Free Rhubarb Crumble Chef Scott returns with a seasonal treat—rhubarb crumble with a twist. This version is gluten-free but packed with flavour. Head to the blog to find the full recipe and give it a try with your latest rhubarb haul. Question of the Week:Do you garden with your children—or grandchildren? What are your tips for getting kids interested in growing food? I’d love to hear your stories. Leave a comment below or drop me a message. Until next time,Richard

Welcome back to The Veg Grower Podcast! This week’s episode is packed with useful updates from my garden and allotment, a very special interview with the folks from Hotbin, and of course – Chef Scott returns with a cracking recipe using your homegrown veg. In the Kitchen Garden We’re now well into May, and the garden is shifting into high gear. This week, I’ve been planting out tomatoes, brassicas, peppers, chillies – basically anything I can to fill the gaps. The overwintered chard has started to bolt, so that’s out, and new plantings are in. As I’m heading off for a week on the road with Lee Connolly and our school gardening mission, I’ve had to prepare the garden for Amanda to take over the watering duties. I’m not a fan of using the hosepipe, but I’ve set one up to make life easier while I’m away. I’ve also prepped the greenhouse with the autopot system and the Vegepod with a water timer. With little rain recently – and none in the forecast – these measures should help everything establish nicely. Hotbin Composting – Interview The highlight of this episode is my chat with the team at Hotbin, a composting system designed to heat up your compost and speed up the process. I’ve been trialling the Hotbin against a traditional ‘Dalek’ bin and share a few observations of my own before the interview. If you’ve ever struggled to keep composting going all year round – especially in colder weather – the Hotbin could be a game-changer. We talk about how it works, what materials it handles best, and tips for getting the most out of your compost pile. If you are interested in buying a hotbin then hotbin have kindly giving us a discount code. Use code VGP10HB for 10% off. Recipe of the Week: Vegetable Crisps with Herbs & Garlic With me travelling this week, Chef Scott’s whipped up the perfect travel snack – homemade vegetable crisps seasoned with crispy garlic, sage, rosemary, and sea salt. He uses whatever root veg are available: carrots, parsnips, beetroot, celeriac, sweet potato and even Jerusalem artichokes. They’re thinly peeled into ribbons and fried with herbs and garlic until perfectly crisp. No quantities needed – just a method and a bit of experimentation! Read the full recipe here Allotment Update Every evening this week I’ve made it to the allotment to get some solid watering in. The garlic, onions and potatoes are all doing well. Even though I mulched the potatoes last week, they’ve already shot up and need another layer of straw. I’ve held off planting anything new since Amanda won’t be able to water while I’m away – but the weeds are making up for it with their rapid growth. A quick tidy-up and I’m calling it done until I return. Join the Supporters Club If you enjoy this podcast, please consider leaving a review – it really helps. And if you want to go one step further, why not join the Supporters Club? For just £5/month you’ll receive: Exclusive behind-the-scenes podcast episodes A mini newspaper posted to your door each month A curated pack of seeds to sow that very month This week’s pack includes runner beans and winter cabbage – both great choices for succession sowing. Sign up at Here. Community Corner We wrap up with a lovely comment from listener Lynn on Spotify. She’s had six allotments over the years – from vandalised plots to marestail nightmares – but now has one she’s happy with. Thank you for sharing your story, Lynn. Stay in Touch Got a question or story to share? Email me, leave a voicemail on the website, or message me on social media. And don’t forget – you can support the show by shopping through our affiliate links: Autopot (use discount code auto10rvg for 10%off) Premier Seeds Direct Thanks for listening, and I’ll see you next week!

Join Richard in this week’s episode as he shares the latest from his allotment—detailing innovative mulching techniques and smart watering solutions to keep his garden thriving—plus Chef Scott is back in the kitchen with a mouth-watering recipe: Olive Oil Braised Runner Beans. Allotment Update: Mulching Richard takes us through the evolving challenges at his allotment. What was once a peaceful field has transformed with increased road noise from a new bypass. Even so, his passion for growing food and adapting his techniques remains strong. Here’s what he’s been up to: Embracing Change: Once a quiet haven with open fields (and even horses), the allotment now experiences constant traffic noise. Despite this, Richard remains committed to his gardening methods, adjusting on the fly as the environment changes. Mulching Magic: Mulching is key to a healthy garden. Richard explains how he’s refined his approach: Moisture Retention: A solid layer of mulch locks in water, which is especially important during long spells without rain. Weed Suppression: Proper mulching helps prevent weeds from sprouting, making garden maintenance much easier. Soil Enrichment: Whether it’s nutrient‑rich compost, grass clippings, or cost‑effective straw (ideal for his potato beds), these materials break down to nourish the soil over time. Kitchen Garden Update: Irrigation With no rain since February, Richard is making every drop count: Rainwater Harvesting: He’s set up 16 water butts around the allotment, prioritizing those attached to downpipes that refill quickly during showers. Automated Irrigation Systems: In the greenhouse, his AutoPot system ensures that aubergines, strawberries, cucumbers, and other crops receive consistent hydration. AutoPot Systems Vegepod & Quick Hose Connectors: For his raised beds, Richard has introduced an automated sprinkler system. With secure “wing” quick hose connectors and a timed 15‑minute morning mist, he’s streamlined the watering process and minimized hassle. Vegepod Raised Beds Quick Hose Connectors By combining these smart mulching and watering strategies, Richard is successfully adapting to a busier landscape—and ensuring that his garden stays lush and bountiful regardless of the weather. Chef Scott's Recipe of the Week Chef Scott delivers a recipe that transforms humble produce into a gourmet delight. This week’s dish is Olive Oil Braised Runner Beans, a recipe inspired by fresh harvests and designed to brighten up any meal. What to expect from the recipe: The Dish: Chef Scott’s method turns runner beans into a standout plate by slow-cooking them with complementary ingredients, creating a blend of flavors that is both hearty and refined. Key Ingredients & Process: Ingredients: Runner beans (trimmed and ready), cherry tomatoes, cooked butter beans, sliced white onion, garlic, green olives, olive oil, water, lemon juice, and crumbled feta cheese. Method Snapshot: Gently cook chopped onion and garlic in olive oil until softened. Add runner beans, olives, and tomatoes along with water, then gently simmer. Introduce the butter beans and continue the slow cook until the beans soften yet retain their shape. Finish the dish with a squeeze of lemon juice, seasoning, and a generous crumble of feta that ties it all together. Don't forget to follow Chef Scott on Instagram. Final Thoughts & How to Support the Podcast Gardening is all about adapting, experimenting, and finding what works best for you—even when change is constant. Whether you’re rethinking mulch and watering methods in your allotment or whipping up a new dish in your kitchen garden, there’s always something fresh to learn. If you enjoy the show, please consider: Leaving a Review: Your ratings help more gardeners discover the podcast. Joining the Supporters Club: Gain access to behind‑the‑scenes content, seasonal updates,

Join Richard in this weeks episode in which we have Mays seed of the month and Richard visits gardeners world spring fair at Beulieu in the new forest. Also Richard shares the latest from the allotment and Chef Scott is back with a delicious asparagus recipe. Kitchen garden update: Seed of the month Runner Bean. We find ourselves in May and its time for our seed of the month. This month its the runner bean which isn't one of Richards favourite vegetables but it certainly brings back lots of memories. Runner beans are often considered a staple for many and they are a very reliable crop. As a legume they also feed the soil with nitrogen so many benefits to growing beans. Some of Richards favourite verities are listed below with affiliate links: Runner Bean Lady Di a good reliable runner bean. Bellotto bean a beautiful looking bean Polestar stringless a string less variety Dwarf runner bean bean Hestia A dwarfing plant but still produces well Many more choices out there as well. The show season has started with gardeners world spring fair Richard headed down to The national motor museum at Beulieu this week for the Gardeners world spring fair, which happens to be one of Richards favourite gardening shows. As always its another fantastic show with plenty of show gardens to see and talks to listen too. Also Richard came back with plenty of purchases from independent stall holders too. Chef Scott's Recipe of the week: Asparagus wrapped in Parma with buretta and salsa verde Chef Scott is back with another seasonal recipe and this week its perfect as Richard has just harvested his first asparagus. This recipe uses asparagus wrapped in ham and served with a cheese stuffing and salsa verde is just mouth watering

In this weeks veg grower podcast Richard shares the latest from his allotment including more straw bail gardening and mulching. Richard also visits Stephens allotment and hear the latest from Richards kitchen Garden. Allotment update: Using more straw Down on Richards allotment Richard has been investing a lot into straw. Using straw bail gardening in a metal raised planter that would cost a fortune to fill wiht compost, might be an easy solution. But Richard has also used straw to mulch his potatoes. One of the most important things Richard believes anyone can do with there allotment is to mulch. Mulching feeds the soil, suppresses weeds and reduces watering. All of which saves the gardener time and resources. Stephens allotment Its been a few years since we last visited Stephens allotment but this week Richard has visited Stephen on his small allotment to find out how his allotment is getting on and how productive it has been. Stephens blog can be found at http://sunflower.moleville.co.uk/ Chef Scott's recipe of the week Rhubarb and ginger cordial Chef Scott is back with a refreshing rhubarb and ginger cordial, perfect way to rehydrate after a hard days work in the garden.

Join Richard in this weeks podcast in which Richard has spent this Easter Weekend gardening. Chef Scott is also back with another tasty recipe. Kitchen Garden Update: Easter Weekend Gardening Over this weekend Richard has spent a lot of time in his kitchen garden. It started with a good tidy up ensuring all weeds where removed and the grass cut. Followed up with cementing in a washing line, another use for the garden and Richard finally removed an elder tree. Richard was reluctant to remove this elder tree but being to close to the neighbours fence he felt it needed to go. Added to that Richard will also get wood chip from the removal of this tree. On the bank holiday Monday Richard also spent the day potting up lots of his plants, getting them into bigger pots. Allotment update: Down the allotment Richard is still finding it a little too early to plant out any plants but that doesn't mean he cant prepare. He went through every bed removing every single weed and followed that up with a good cut of the grass paths. This has made the allotment look amazing and prepared for the growing season. The grass clippings of course where not wasted and used as a mulch around many of Richards plants, Locking in moisture and suppressing weeds. Added to that so many fruit trees and bushes are in flower and it looks like its going to be a good year for currents. Chef Scott's recipe of the week Chef Scott is back with another delicious recipe using a large amount of coriander. This Chermoula is a vibrant and tasty dip.