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.

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.

As always, Richard pauses to thank his Supporters Club members for helping keep the podcast running.
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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 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.

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.

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