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.

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.

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.

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 [email protected]

You can also find Mark on his instagram https://www.instagram.com/buzzintobeekeeping/

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.

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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.

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.

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:

Recent seeds include chives (seed of the month) and cardoons, an architectural but edible crop related to globe artichokes.

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.

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:

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:

After two hours, the transformation was remarkable. More than anything, the day highlighted just how valuable community gardens and orchards can be – not just for food, but for education, confidence-building and connection.

If pruning feels intimidating, I can’t recommend these kinds of community sessions enough.

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

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.

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.

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:

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.

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.

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.

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.

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

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.

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:

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.

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:

The goal for 2026 is clear: add even more organic matter, improve soil structure, and push productivity even further.

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.

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.

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

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.

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.

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.

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:

It’s simple food, cooked well, and made extra special because it’s been grown at home.

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

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.

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 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.

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.

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.

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

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.

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.

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.

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.

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:

Method:

Feel free to swap spices—curry powder, garam masala, chilli flakes, or even grated apple can give a different flavour twist.

Winter is also the perfect time to go through your seed collection. I store my seeds in wooden boxes inside an old fridge in the shed, which keeps them at a constant temperature and safe from vermin. Going through your seeds allows you to:

I even used AI to create a weekly seed sowing plan for 2025, which worked surprisingly well—particularly for crops like dwarf tomatoes sown in January! I’ll be doing the same for 2026. My tip: make a seed plan for next year and match it with what you already have. It saves time and ensures nothing gets forgotten.

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

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.

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.

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.

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.

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

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

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.

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.

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:

It’s a good reminder that even after thirty years of growing, every season still has something new to teach us.

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.

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.

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.

Richard focuses on a few tricky spots this week:

Back home, the focus is on pruning summer raspberries.

Summer-fruiting raspberries fruit on second-year canes. So the job now is to:

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.

The autumn raspberries are still fruiting and even flowering, so they’ll be left until winter before being cut down.

Things are still thriving:

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.

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.

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