The Veg Grower Podcast

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 Maark@buzzintobeekeeping.co.uk 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

This week on the Veg Grower Podcast, I’ve been making the most of a rare bright December day down on the allotment, starting a long-planned project that should completely change how the plot looks in years to come. Back at home, I’ve also been tackling a problem area in the kitchen garden and, with Christmas just around the corner, I’m sharing exactly what’s going to be on our home-grown Christmas dinner table. Down on the Allotment It’s been a surprisingly productive December day down on the allotment, with sunshine, dry spells and plenty of motivation. One of my regular winter jobs is keeping the grass trimmed — it makes a huge difference to how the plot looks, even when very little is growing. The main focus this week, though, has been starting a project I’ve wanted to do for a long time: training apple trees to form an edible fence. Along the roadside edge of the plot, I’ve cleared an underused area, removed old pots and revealed beautifully clean soil beneath the weed-suppressing membrane. I planted a new apple tree and set three sturdy posts with supporting wires. This tree is being trained as a Belgian fence (espalier style), with horizontal arms running left and right at different levels. It’s a bold thing to do — you have to be confident with the pruning — but it creates a productive and incredibly attractive feature. The posts went in deep (no concrete allowed on allotments), and I even uncovered an old lump of buried concrete that explained why a nearby apple tree had always leaned. Everything is now straight, mulched with compost and straw, and ready to grow. I also reused compost that had been rotting down over an old elder tree stump. This compost-bin-over-the-stump trick is one I’ve used many times — it slowly rots the roots away and feeds the soil at the same time. The stump isn’t quite ready to come out yet, but another year should do it. Back in the Kitchen Garden At home, I’ve been sorting out a boundary bed between the kitchen garden and the patio. The old wooden trellis had finally given up, leaning badly and relying on blackberries and tayberries to stay upright. The plants were cut back hard, the rotten structure removed, and the area mulched with compost. It does mean less fruit next year, but sometimes a reset is exactly what’s needed. I’m now rethinking how best to create privacy here — possibly taking inspiration from the grapevine on the arch nearby, which has performed brilliantly. Christmas Dinner – Grown, Not Bought With Christmas almost here, I’ve been doing final checks on the vegetables — and I’m pleased to say we’re fully stocked. This year’s home-grown Christmas dinner includes: Roast potatoes (King Edward) with garlic and rosemary Roast parsnips with maple syrup Brussels sprouts lightly boiled, then fried with crispy bacon Honey-roasted carrots Red cabbage with apple, spices and redcurrant sauce (made ahead) Cheesy leeks, prepared on Christmas Eve and baked on the day It’s simple food, cooked well, and made extra special because it’s been grown at home.

A busy December episode this week, taking in fresh eggs from the chicken run, winter protection in the kitchen garden, a productive day on the allotment, a festive bread sauce recipe, and my honest verdict after several months of using a HotBin composter. If you prefer to read along with the podcast or revisit a section, everything discussed in this week’s episode is summarised below. Kitchen Garden Update There’s been some great news from the chicken run this week, with both of our newer hens now laying. That means four eggs a day, including some beautifully coloured blue and chocolate-green eggs. With bird flu restrictions still in place, the hens are confined to their run, so they’ve been enjoying plenty of garden greens to keep them happy. In the kitchen garden, I’ve also been making good use of cloches. I planted out a small batch of peas that were started in the shed, giving them protection while I test how well they cope outdoors at this time of year. Plastic bottles and fleece are also doing their job where cloches won’t fit. Despite it being December, we’re still harvesting Brussels sprouts, cabbages, broccoli and chard, and I’m pleased to see garlic and onions growing steadily. Supporters Club Update Supporters Club members have been sowing lettuce and chilli peppers this week. Chillies, in particular, benefit from an early start when given a bit of warmth, and they’re a great crop to get going now. Allotment Update A surprisingly sunny winter’s day made for a productive session on the allotment. Most of the time was spent on general tidying, including strimming the grass, which instantly made the plot feel more cared for. I also emptied several compost bins and used the finished compost as a mulch, topping it off with straw to protect the soil over winter. Harvests included carrots, leeks and some much-improved parsnips, helped along by recent moisture. Recipe of the Week – Bread Sauce This week’s recipe is a Christmas classic: bread sauce. It’s something we make every year in advance and freeze, ready for the big day. An onion studded with cloves is gently infused in milk before adding breadcrumbs, nutmeg, salt and pepper. Simple, comforting and an essential part of a proper Christmas dinner. The full recipe is available on the website. Product Trial – HotBin Compost After several months of use, the HotBin composter has genuinely impressed me. Running it alongside a standard compost bin showed just how much quicker and more productive it can be, producing far more compost in the same timeframe. It looks better than multiple Dalek bins, produces liquid feed, and importantly, keeps rats out. The main downside is the price, but based on compost produced, it should pay for itself within a couple of years. 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

Hello and welcome to this week’s episode of the Veg Grower Podcast! I’m Richard, and my goal is to encourage and inspire you to grow more of your own food, no matter the space you have available. I share what I’ve been up to in my own allotment and kitchen garden here in Littlehampton on the south coast of the UK. After over 30 years of growing my own food, I’m still learning something new every single day. This week, I’ve been down on the allotment, getting stuck into some winter pruning, tending to my tools, and having a wander around the kitchen garden. Here’s what’s been happening. Winter Pruning It’s that time of year to prune trees and bushes. I’ve been focusing on my apple and pear trees, both now fully dormant, making it easier to see the branches and plan the cuts. I start with the three Ds: Dead, Diseased, and Damaged branches. Clean, sharp secateurs are vital here to prevent spreading disease. These pruned branches go straight into the compost—yes, even the diseased ones, where they’ll gradually break down over a few years. Next, I look for branches that cross or rub together and consider the overall shape and ventilation of the tree. Light and airflow are crucial for healthy growth, fruit production, and reducing fungal problems. One of my apple trees has been a bit of a challenge—it has a tendency to list over, despite staking. This week I hammered in a longer stake and tied the tree upright, then added straw mulch to protect the roots over winter. Mulching has worked really well this year, and I’m keen to continue using it wherever I can. Allotment Update Despite the cold weather, there’s still plenty of life on the allotment. Some tender plants have succumbed to frost, but my brassicas and green manures are holding strong. The garlic is emerging nicely too, so I’m feeling optimistic about Christmas dinner straight from the garden! The council has been improving the roads and paths up to our allotment. The main track is still closed to vehicles, but it’s looking much better than before. It’s exciting to see this progress, although some neighbours have been trying to improve traction with old plant matter—trust me, it doesn’t really work! After my allotment visit, I brought my tools home for a proper service. Tool Care Taking care of your garden tools is one of my passions. I give all my hand tools a thorough clean, sharpening, and treatment each year. Rust is removed, handles are sanded and treated with linseed oil, and metal parts are sharpened. I also use a bucket of sand mixed with used kitchen oil to store tools—it cleans, abrades, and coats them in one go. This simple routine keeps tools in great condition and ready to last for years. Chef Scott’s Recipe of the Week This week, Chef Scott has been cooking Carrot and Parsnip Spiced Fritters. A brilliant way to use up stored root vegetables, these fritters are lightly spiced, crisp on the outside, and soft in the middle. Serve them with yoghurt or a poached egg—they’re perfect as a light lunch, side dish, or garden snack. Ingredients: 2 medium carrots, grated 2 medium parsnips, grated 1 small onion, finely chopped 2 crushed garlic cloves 1 tsp ground cumin ½ tsp smoked paprika ½ tsp ground coriander 2 eggs 4 tbsp plain flour Salt and pepper Oil for frying Chopped parsley or coriander to garnish Method: Squeeze out excess moisture from the grated carrots and parsnips. Mix with onion, garlic, spices, eggs, flour, salt, and pepper. Adjust flour if too wet. Heat a splash of oil in a pan, spoon in mixture, flatten slightly, and fry 3–4 minutes per side until golden. Drain on kitchen paper and garnish. Feel free to swap spices—curry powder, garam masala, chilli flakes, or even grated apple can give a different flavour twist. Seed Planning Winter is also the perfect time to go through your seed collection.

This week on The Veg Grower Podcast, Richard delves into the latest happenings at his allotment and kitchen garden as he navigates the challenges of a busy schedule. With limited time available, he shares exciting updates on the ongoing improvements to the allotment and addresses a listener's question about the troublesome gooseberry sawfly. Allotment Adventures Richard kicks off this episode by recounting his visit to the allotment, where recent council works are paving the way for easier access. Despite the muddy conditions, he manages to tackle some persistent problem areas, particularly around his thorny gooseberry plants. He discusses a recent break-in at a fellow allotment holder's plot, highlighting the unfortunate reality of allotment life. Gooseberry Sawfly Solutions In response to a listener's query, Richard provides valuable insights on managing gooseberry sawfly infestations. He emphasises the importance of encouraging natural predators, such as birds and ground beetles, and suggests practical methods for dealing with the pesky caterpillars, including hand removal and the use of protective fleece. Seed of the Month Back in the kitchen garden, Richard reveals this month's seed selection: aubergines! He explains why December is a great time to start these seeds, sharing tips on sowing, germination, and ensuring successful growth. With the right conditions, aubergines can thrive, leading to bountiful harvests well into the summer. If you are looking to buy some Aubergine seeds then check out premier seeds direct. Book of the Month Finally, Richard discusses his latest read, Digging for Victory by Twigs Way and Mike Brown. He reflects on the historical significance of the Dig for Victory campaign, uncovering lesser-known facts and its impact on food production during challenging times. Richard encourages listeners to explore this fascinating topic further. The book of the month for December is Gardening with Junk by Adam Caplin

Welcome to this week’s companion blog post for The Veg Grower Podcast. In Episode 633, Richard shares what has been happening across the kitchen garden and allotment after a sudden blast of winter weather, and introduces a rather clever Christmas gift idea in conversation with a young gardener named Belle. Kitchen Garden Update Winter made itself known this week with a heavy frost across the kitchen garden. Many tender plants have finally keeled over, signalling the true end of the growing season. Although frost damage is never fun, it does help tidy the beds naturally and shows which plants are genuinely hardy. Richard talks through which crops held up well, which ones finally gave in, and what that means for the weeks ahead. Now is the time to clear away soft, spent growth and begin planning winter protection, mulching, and early sowing plans for the new year. Allotment Update A visit to the allotment gives a clearer picture of how the cold snap has affected things on the plot. Some crops have slowed right down, but others are surprisingly resilient. In this episode, Richard discusses: How the frost has changed the look and feel of the plot What still needs harvesting before the next cold spell Jobs that will take priority over the coming week How the allotment is responding overall as winter approaches It’s a good reminder that even after thirty years of growing, every season still has something new to teach us. A Christmas Gift Idea – Conversation with Belle To round off the episode, Richard chats with Belle, who shares a fantastic and thoughtful Christmas idea for gardeners. It’s the sort of gift that is practical, personal, and genuinely useful — perfect for anyone who enjoys growing their own food. SEalstop.co.uk This conversation offers a fresh perspective from a younger gardener and brings a lovely festive note to the end of the episode. Final Thoughts With frost now firmly part of the weekly forecast, the winter season is well and truly underway. That does not mean the garden falls silent — far from it. There is still plenty happening outdoors, and plenty to prepare indoors ahead of next year. If you have thoughts on how the frost has affected your own garden this week, or if you have your own gardening gift ideas, feel free to share them with the community.

Welcome to this week’s blog post accompanying Episode 632 of The Veg Grower Podcast. In this episode, Richard shares what’s been happening on the allotment and in the kitchen garden during mid-November, tackles a few tricky areas, takes us through pruning summer raspberries, and explains why bare-root fruit trees can save you a fortune. Allotment Update - Tackling problem areas After a very wet Saturday, the weather dried up enough for a productive session on the allotment. Mid-November brings a noticeable shift: fewer people around, shorter days, and trees only now beginning to drop their leaves thanks to the mild autumn. Tackling Problem Areas Richard focuses on a few tricky spots this week: The top boundary alongside an abandoned neighbouring plot, where brambles and tall weeds always creep across. Only so much can be done until the plot is re-let, but winter tidying keeps it under control. The asparagus bed, now fully died back. Richard: Cleared weeds around the crowns Added homemade compost Layered on seaweed from the local beach (with permission) Finished with straw from the potato bedsAll to give the asparagus and rhubarb a strong start into spring. Under the gooseberry bushes, where thick bramble growth has taken hold. After cutting them back to the base: A few low gooseberry branches were removed for access Some bramble roots were dug out The plan now is regular hoeing to stay on top of regrowthIt’s part of a longer-term approach to improve the area while keeping things mostly no-dig. Kitchen Garden Update - Pruning raspberries Back home, the focus is on pruning summer raspberries. Pruning Summer Raspberries Summer-fruiting raspberries fruit on second-year canes. So the job now is to: Cut the older, brown canes at ground level Keep the younger, greener first-year stems for next year’s crop Richard uses a system where one side of the raspberry bed is first-year growth and the other is second-year, making pruning simple and repeatable. Autumn Raspberries The autumn raspberries are still fruiting and even flowering, so they’ll be left until winter before being cut down. In the Greenhouse Things are still thriving: Tomatoes have now been cleared Habaneros, chillies, and aubergines are still fruiting Strawberry plants, citrus, grape and peach trees are now sheltered inside The Autopot system has performed brilliantly again Planning ahead for sowing chillies and aubergines in December/January to make the most of the long season Recipe of the Week: Habanero Honey Hot Sauce With so many chillies still producing, Richard shares a beautifully balanced homemade hot sauce. It works with any type of chilli and stores well in the fridge. The full recipe is available on the website. The Podding Shed: Bare-Root Fruit Trees It’s the perfect season for bare-root fruit trees — usually available from November to February — and they’re one of the best ways to save money when expanding your fruit patch. Why Choose Bare-Root? Often less than half the price of potted trees Much easier to transport Establish extremely well when planted while dormant Ideal for gardeners on a budget Looking After Them Soak roots for 24 hours before planting If you can’t plant immediately, pot temporarily Get them into the ground while the soil is still warm Come spring, they bounce into life with fresh growth Richard also mentions his chosen tree for the year — a Cornish Gold pear, grown especially for juicing. 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 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, which supports flowering and fruiting plants. You can sprinkle it over vegetable beds or add it in small amounts to the compost heap. Just avoid using ash from treated wood or coal, and don’t add it where potatoes will grow next year, as it can encourage scab. Store it dry in a metal container, and it’ll be a valuable soil improver come spring. Final Thoughts It’s been a productive and reflective week — experimenting on the allotment, enjoying the abundance in the kitchen garden,

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 keeping things edible and functional. So, where do you get your garden inspiration? Get in touch and let Richard know.

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, and making a list of what I already have before I start looking through seed catalogues. It saves money and prevents duplication. Out-of-date seeds often still germinate but at a lower rate, so I donate them to local gardening charities or use them to feed the birds. If you fancy a bit of homework this week – go through your own seed collection, see what’s missing, and start planning what you’d like to grow next year. It’s a great way to get ahead before spring arrives.