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.

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.

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.

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.

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.

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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.

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.

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.

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

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.

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This week’s pack includes runner beans and winter cabbage – both great choices for succession sowing. Sign up at Here.

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.

Got a question or story to share?

Email me, leave a voicemail on the website, or message me on social media.

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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.

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:

With no rain since February, Richard is making every drop count:

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 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:

Don’t forget to follow Chef Scott on Instagram.

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:

Thanks for tuning in to this week’s episode—happy gardening, and enjoy the new recipe!

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.

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:

Many more choices out there as well.

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 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

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

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.

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.

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 is back with a refreshing rhubarb and ginger cordial, perfect way to rehydrate after a hard days work in the garden.

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

Join Richard in this weeks podcast in which Richard has spent this Easter Weekend gardening. Chef Scott is also back with another tasty recipe.

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.

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 is back with another delicious recipe using a large amount of coriander. This Chermoula is a vibrant and tasty dip.

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

Join Richard in this weeks episode of the veg grower podcast. This week Richard is having another go at straw bale gardening in the kitchen garden. Down the allotment Richard has been sowing lots of seeds directly into the ground, and finally Richard is joined by Lee Connolly The Skinny Jean Gardener to discuss national kids gardening week.

Of course chef Scott is also back with another delicious recipe.

A couple of years ago Richard tried Straw Bale Gardening. A method of growing plants in straw bales. However, when Richard tried he didn’t feel it was as successful as it could be, so this year he decided to give it another go.

Richard has got 2 straw bales and set them in position and started the conditioning phase of this system. The conditioning phase is where Richard believed he went wrong last time as he used the incorrect fertiliser to start it off. This time he is using urea to add a high amount of nitrogen to the straw bales. This should hopefully get the bales started correctly but there is a routine to this conditioning phase as below.

After this the straw bales are ready for planting. Check out the Digwell YouTube Channel for more.

Down on the allotment Richard has been busy clearing and preparing the allotment for the growing season. But that also includes sowing a few seeds directly, which is something Richard rarely does.

However some seeds do need direct sowing and they include:

Links are included to Premier seeds direct.

Chef Scott is back with his recipe of the week and this weeks its another simple dish using radishes. Roasted Radishes with feta is sure to delight anyone who eats this dish.

In the last segment this week Richard is joined by his friend and fellow gardening podcaster, Lee Connelly The Skinny Jean Gardener.

Lee’s here this week to promote and upcoming event, National Children’s gardening week. THe plan is to get as many children and families out into the garden this week, with prizes up for grabs.

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

Join Richard in the 600th episode of the veg grower podcast. This week Richard has an update from the allotment followed by a new trail, Hotbin vs Dalek.

At the end of this podcast you can also be in with a chance to win a pair of tickets to gardeners world spring fair on Sunday the 4th May 2025

Join richard in this weeks podcast in which Richard shares the seed of the month Pumpkins. Richard also shares the latest from the kitchen garden and his thoughts on this months book of the month.

Over the last week, while Richard inspected his young plants he noticed some white aphids on his chillies. While only a small infestation it was time to take quick action. Richard used an organic pesticide which worked within a day but wasn’t Richards preferred choice.

Richard also needed his kitchen table back with family over for mothering Sunday. This table was full of plants so Richard went out and bought a vegtrug nursery to house his plants outside, but still undercover. So far so good.

Pumpkins are a delicious and easy to grow edible, but often over looked as used for Halloween carvings. Well Richard prefers to grow food and this month Richard delves into growing pumpkins.

Links to suggested varieties

This week Chef Scott has a delicious pea guacamole using pea instead of avocado

Richard finishes off with a review of the book of the month for March Allotted time by Robin Shelton. A great example of how gardening can help us deal with tough times.

Richard also answers a question about his root trainers

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

Join Richard in this weeks podcast in which Richard is springing into action. With Spring officially here its time to really get to work and this week Richard has been busy on the allotment cutting the grass and tending to his garlic. In the kitchen garden Richard has also been busy potting on lots of plants and planting up his greenhouse in order to grow food. Chef Scott is also back with another tasty recipe.

Down on Richards allotment, Richard has been cutting the grass over the last couple of weeks. Not the most exciting of tasks but this week Richard has made this task a little easier by investing in some new strimmer line for his ryobi grass strimmer and adding a bigger battery to his collection of ryobi batteries. This has made the grass cutting task much easier.

Added to that Richard has also tended to his over wintered garlic and onions. They are starting to show signs that they are springing into action. But they needed a good feed and with the dry spell we have had lately a good watering.

Back at home Richard has been busy sowing more seeds, pricking out more seedlings and potting up young plants. All of which is taking up precious space!!

However there is light at the end of the tunnel as the weather has improved and temperatures inside the grow house and tunnel now means that young plants can live in this 2 places. With that Richard has moved plants into these areas freeing up space indoors.

Not only that with the greenhouse now war, enough Richard has planted some young veg plants into the autopot system in the greenhouse. Richard trailed the autopot system last year and was so impressed with the result he decided to expand upon it this year. If you are interested in the autopot don’t forget Richards discount code AUTO10RVG when buying from Autopot

This week Chef Scott is back with another delicious recipe. A delicious spring vegetable and mozzarella filo parcels cooked in an air fryer!!

A great snack or to take on a lovely picnic and cooked in an air fryer. What’s not to love.

Towards the end of this podcast Richard turns his attention to propagation, in particular a method called layering. This method of propagation happens in nature and is a very reliable way to propagate new plants from existing plants.

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