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

Kitchen Garden Update

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

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

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

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

Allotment Update

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

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

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

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

Recipe of the Week

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

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

You’ll find the full recipe on the blog.

In the Podding Shed – Leaf Mould

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

I collect mine from recreation fields where leaves would otherwise be wasted, never from woodlands or roadsides. At the allotment I use homemade bins from wood and chicken wire to store and rot down the leaves. Over time they break down into a crumbly, woodland-like compost.

Leaf mould can be used to mulch fruit trees, protect rhubarb crowns, or improve soil structure. It reduces significantly in volume as it rots, so I also use spare Dalek bins to handle the surplus until it can be transferred.

It’s a free, abundant resource that really shouldn’t be wasted — and one that makes a big difference to the garden.