Welcome back to another episode of the Veg Grower Podcast, where I share what’s happening on my allotment and in my kitchen garden here in Littlehampton, West Sussex. This week has been a busy one with summer pruning, experimenting with soil testing, and answering a brilliant listener question about fermentation.

The bank holiday weekend gave me extra time on the plot, and I’ve focused on summer pruning. Stone fruits like cherries and plums can’t be pruned in winter, so this is the time to give them attention. Starting with dead, diseased, or damaged wood, I worked through shaping the trees and preventing crossing branches. Apples and pears also had a light tidy-up to keep them healthy. It always feels counterintuitive to cut branches off, but it makes such a big difference to the harvest.

I mention a good book I ahve found for pruning and this book canbe found here.

Back at home, I carried out a soil test to find out exactly what my soil needs. Using a simple kit, I discovered my soil is slightly alkaline (perfect for brassicas), potassium and phosphorus levels are fine, but nitrogen is low. That explains why leafy crops sometimes struggle. To address this, I’ll be sowing field beans as a green manure this winter – a natural way to add nitrogen back into the soil.

The test kit used can be found here.

The harvests continue to be plentiful – tomatoes, chillies, aubergines, cabbages, and more. Chef Scott has also shared a delicious recipe: roasted greengages with star anise and orange, served with vanilla mascarpone and pistachios. If you don’t have greengages, plums will work perfectly too.

Mark from Musselburgh asked if I’d ever tried fermentation as a storage method. I’ve dabbled – ciders and wines worked well, sauerkraut less so! But fermentation is one of the oldest ways to preserve food and it’s making a comeback. Sauerkraut, kimchi, and fermented pickles not only extend the life of our harvests but are also great for gut health. With food prices rising, it’s a skill I’m keen to revisit and explore more seriously.

From pruning trees to testing soil and learning old preservation skills, it’s been a week of both science and tradition in the garden. If you’ve got your own fermentation stories, or if you’ve tried a soil test, I’d love to hear from you.

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This week’s episode of The Veg Grower Podcast is packed with jobs on the allotment, progress in the kitchen garden, and a listener’s question about slugs. With summer harvests in full swing, it’s been a busy and productive week – plus I share a recipe of the week while Chef Scott is away.

The main focus on the allotment has been seed saving. I’ve been busy collecting seeds from peas and beans – always reliable and easy to do – as well as saving poppy seeds that appeared on the plot without me ever sowing them.

I also talk through why saving squash seeds can be tricky due to cross-pollination, and why crops like carrots and parsnips need two years to produce viable seed. I share a past experiment with potatoes too – growing out “seed plants” to store tubers for replanting the following year, which worked surprisingly well.

Of course, alongside seed saving, it’s been the usual jobs of mowing, strimming, weeding, and watering in the warm weather.

Back at home, I’m delighted to say the driveway project is finally finished after weeks of disruption. With resin-bonded paths and drive now complete, I’ve been able to put the garden back together. Waterbutts, sinks, and pots are gradually returning to their proper places, although a few plants are struggling after the hot, dry spells.

Harvests have been plentiful – especially tomatoes – so a lot of batch cooking and freezing has been going on. I’ve also been busy potting up strawberry runners, moving baby plants into pots for next year’s crops while their mother plants get ready for another season outside.

This week we had a voicemail from Melissa, who asked about slugs attacking her beans. I share a range of approaches, including:

With Chef Scott on holiday, I’m stepping in with a simple seasonal dish: Garlic & Herb Roasted Patty Pan Squash.

These quirky little summer squashes are delicious roasted with olive oil, garlic, and fresh herbs – perfect as a side dish or even the star of a light summer supper.

It’s been a productive, rewarding week – saving seeds for the future, harvesting the best of summer, and finally reclaiming the garden after the driveway works.

Tune in to hear more about the seed-saving process, how I’m dealing with slugs, and why patty pan squash deserves a place in every veg garden.

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This week’s episode of The Veg Grower Podcast is all about making the most of the summer growing season while also planning ahead for autumn and winter. From uncovering rich compost in the hot bin to sowing green manures, I share what’s been happening on the allotment and in the kitchen garden, plus Chef Scott brings us a fresh take on our seed of the month. We round off with some thoughts on why growing your own food means so much.

I started the week by checking on my hot bin composter. The results were fantastic – rich, crumbly compost far quicker than my traditional bin could produce. This “black gold” has gone straight onto the beds as mulch, feeding the soil and helping lock in moisture during these warmer spells.

If you’re looking to buy a hotbin composter don’t forget to use discount code vgp10hb when buying from https://hotbincomposting.com

I’ve also sown mustard as a green manure in beds earmarked for garlic and overwintering onions later this year. It’ll protect the soil, outcompete weeds, and add valuable organic matter when it’s chopped and dug in.

Over in the kitchen garden, it’s been a week of steady maintenance – watering, feeding, and looking ahead to autumn crops. I also shared my favourite green manures for winter soil care and explained why they’re such a vital part of my growing plan.

Chef Scott’s recipe this week celebrates our seed of the month: pak choi. His miso & lemon butter stir-fried pak choi is quick, delicious, and a perfect side for a summer meal. You’ll find the full recipe on the blog and on Scott’s Instagram, Seed to Table Plot 13.

To wrap things up, I’ve been reflecting on the many reasons we grow our own food – from unbeatable flavour and freshness to food security and sheer satisfaction. I’d love to hear why you grow your own

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 back to this week’s episode of the Veg Grower Podcast, where we share our journey of growing food here on the South Coast of the UK and inspire you to do the same—whatever your space!

In this episode, I reflect on a much-needed day at the allotment. With ongoing home renovations weighing heavily, I took a full day to reset among the raised beds, buzzing bees (including one surprise wasp’s nest!), and late summer crops. There’s something about the allotment that clears the mind, and I really needed that mental escape this week.

After a good tidy with the strimmer and lawn mower, I experimented with the chop-and-drop method—leaving weeds and trimmings on the soil surface to decompose and feed the beds in place. I also checked on our cabbages where the first earlies were previously growing, and they’re settling in nicely. Our maincrop potatoes are beginning to yellow, a clear sign they’re nearly ready for harvest.

And yes, I did get stung (on the ear!)—a not-so-friendly reminder that we share our spaces with nature. Always tread carefully!

August may seem like a quiet time for sowing, but it’s actually perfect for leafy crops—and pak choi is our standout pick. Fast-growing, versatile, and brilliant in everything from stir-fries to Thai green curries, pak choi thrives in the cooler evenings of August without bolting.

Here’s how I sow it:

Within 6–8 weeks, you’ll be harvesting full heads—or much sooner for baby leaves!

Buy your seeds from our trusted suppliers

Chef Scott is back with a tasty treat—crispy cauliflower pakoras (or use any mix of veg). They’re packed with spice and easy to whip up. You’ll need cauliflower, gram flour, mint, coriander, and a warming blend of cumin, garam masala, Kashmiri chilli powder and more. Simply whisk, mix and fry. Find the full recipe on our website or Chef Scott’s Instagram @seedtotableplot13.

Don’t be fooled—August has plenty of sowing potential. Some crops to get in the ground now include:

These will give you a harvest later this year or set you up nicely for winter and spring.

Thank you for all the feedback on Spotify this week! We heard from:

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This week’s episode of The Veg Grower Podcast is full of practical tips and heartfelt reflections from the kitchen garden and beyond. With a hosepipe ban potentially on the way, Richard shares his water-saving strategies, gives us a greenhouse tour, and answers a listener question about keeping chickens for the first time. Here’s what you’ll hear in this episode:

It’s been a hot and dry week, and water has become more precious than ever. Richard has been getting inventive, using recycled water from the bath and kitchen sink to keep things growing. The greenhouse is thriving thanks to the autopot system, with tomatoes, aubergines, chillies, and cucumbers all coming along nicely.

He also shares how he’s still sowing seeds even in late July – including kale, chard, winter lettuce and microgreens on the windowsill – proving it’s never too late to start something new.

Down on the allotment, Richard reflects on the emotional loss of one of his hens. This prompts a discussion on preparing for changes and the importance of having flexible growing systems in place. He also shares some small wins – like harvesting courgettes and using water wisely – and hints at a few jobs lined up for the weekend.

Prompted by a listener question, Richard dives into the basics of chicken keeping from a gardener’s perspective. In this guide, you’ll hear about:

This segment is packed with tips for anyone considering their first flock – or looking to improve their current setup.

Chef Scott returns with something a little different: Blackberry & Chilli Sauce. It’s sweet, spicy, and perfect for crispy duck, BBQ meats or even grilled vegetables. Find the full recipe here or on Scott’s Instagram: @seedtotableplot13.

With the weather heating up and water becoming more limited, this episode is a reminder of how adaptable and inventive gardeners can be. From water-saving ideas to preparing for livestock, there’s always something to learn and improve on.

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 share a jam-packed update from both the allotment and home garden, reflecting on everything from caterpillar invasions to rainwater harvesting – with plenty of musings on the tools that truly earn their keep.

The long-awaited rain finally arrived in Littlehampton, giving the allotment a much-needed drink and easing the burden of watering. Rainwater always seems to perk up the plants more than tap water ever could.

However, with the rain came growth in less welcome areas. Nettles and brambles have run rampant near both sheds. One area may be transformed into a new corrugated iron bed, while the gooseberry patch might require drastic action to remove deeply rooted brambles.

The biggest issue, though, is caterpillars. With netting blown off the brassicas, cabbage white butterflies have taken full advantage. Cauliflower crops have been hit the hardest, and I’m now picking off caterpillars by hand – and letting the chickens lend a helping beak.

Back in the kitchen garden, there’s better news. Despite no netting on the brassicas at home, there are no caterpillar problems – likely thanks to bird activity and clever companion planting. Nasturtiums, used as a sacrificial crop, are proving their worth by attracting pests away from the main crops.

I also share how an old metal arch is being transformed into a feature piece in the garden, destined to support an apple and pear tree to form an edible archway. A win for productivity and garden design.

Inspired by recent renovations and a bit of a tidy-up, I’ve been reflecting on the tools I actually use – and which ones it’s time to pass on.

Tools I wouldn’t be without:

There’s no point keeping tools that don’t earn their place. I’m ready to clear out the clutter and make room for the tools that work hard.

Scott’s been back in the kitchen giving cucumber a brand new lease of life. This week’s recipe pairs warm cucumber with hot smoked salmon and watercress, topped with a creamy horseradish and lemon dressing. A great way to use seasonal ingredients in a dish with a bit of flair.

It wouldn’t be a Veg Grower Podcast without a bit of drama – this week’s episode features a mishap with a snapped allotment key. Should I keep a battery-powered angle grinder in the car? You decide.

Thanks for listening, and a big thank you to all our Supporters Club members who keep the podcast going.

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 of the Veg Grower Podcast takes a deeper look at what lies beneath – literally and figuratively. With driveway works revealing long-hidden soil and water pipes, and a hot, dry summer pushing crops and gardeners alike, there’s plenty to reflect on.

Here’s what you’ll hear in episode #614:

Work began this week on replacing the front driveway – an area where Richard previously grew fruit trees and bushes in pots. As the old concrete and gravel were removed, soil that hadn’t seen daylight in nearly 100 years was exposed.

What did it look like? Lifeless. No worms, no structure, no organic matter. Just solid clay and compacted ground.

This led to a powerful comparison with the healthy, rich, worm-filled soil in the veg beds – a reminder of just how important compost, mulch, and time are in building soil life.

It also triggered a bigger thought: what’s beneath our gardens? A small leak in the water pipe and damaged drains revealed how much infrastructure quietly runs under our feet. What would happen if a pipe burst beneath your allotment or veg patch? Something to consider before planting perennials or laying paths.

With high temperatures continuing, Richard has shifted his allotment routine to early mornings – working from 6:30 to 9:30am across the weekend. This made all the difference, especially for weeding and watering.

Richard shares his watering strategy too – watering deeply once a week to encourage deep roots, rather than frequent shallow watering. He uses the classic ‘finger test’ to check moisture and shares how to read plant signs.

Around this time each year, many gardeners feel discouraged and start talking about “writing off” the season. Richard urges listeners to reframe that thinking.

There’s still time to:

Chef Scott is celebrating the tomato harvest with a fresh, bold-flavoured salad that lets ripe tomatoes shine. It’s a simple dish – tomatoes, anchovies, lemon zest, capers, olive oil and basil – but full of depth and perfect for a warm summer meal.

A shout-out to long-time listener Sterling from Seattle, who left a lovely voice message about discovering the podcast while searching for how to grow potatoes. He also shared how he tried Chef Scott’s rhubarb crumble recipe, swapping in strawberries. We love hearing stories like this!

There’s good news for gardeners this week – ladybird numbers are booming. A reported swarm even disrupted a cricket match at Lord’s!

Ladybirds are a natural predator of aphids, and their increasing numbers this year are linked to the warm weather and rising aphid populations. Richard shares tips on encouraging beneficial predators, like:

Final Thought:
A hot week above ground. Big revelations beneath it. This episode is a reminder that gardening is as much about observation and reflection as it is about digging and sowing.

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 of The Veg Grower Podcast is a true slice of life from the garden and allotment. As the height of summer brings its usual mix of challenges and opportunities, I share what I’ve been up to, what’s working, and what I’ve learned.

Here’s what you can expect:

After weeks of feeling behind, I’ve finally managed to get the allotment back under control. I spent time working through every bed, tidying, weeding, watering, and harvesting a satisfying haul – including potatoes, broad beans, raspberries, rhubarb, cabbage, gooseberries, and more.

I also talk about thinning out my apples and pears by hand this year, due to a surprising lack of the usual June drop. Thinning feels counterintuitive, but the results in fruit size and quality are worth it.

I touch on the ongoing battle with brambles spilling over from the neighbouring, abandoned allotment. It’s a persistent nuisance and a reminder of how quickly things can get out of hand without regular maintenance.

The ongoing dry weather has made watering a near-daily task – but the beds mulched with straw are noticeably better at retaining moisture. I share just how well it’s working, and why I’m planning to mulch all beds with straw after laying compost each year.

With a few crops failing (including sweetcorn devastated by slugs), and others now harvested, I’ve started sowing again to avoid empty beds. I walk you through what I’m sowing in the potting shed to fill those gaps:

Plus suggestions for what to sow direct this month:

My approach continues to favour starting in modules to avoid confusion with weeds – except for root crops, which go straight into the soil.

It’s been a busy week not just in the garden, but at home too. I hosted a filming day with the team from AutoPot, who make one of my favourite irrigation systems. We use their kit in the greenhouse and now in the potting shed – it’s a game-changer for watering seedlings and young plants.

On top of that, the front driveway is being replaced – a big job, and one that required relocating every single fruit tree and plant growing out front. I talk about what that process was like and why we chose a porous surface to help with drainage and sustainability.

I share the latest progress in our composting experiment between a HotBin and a traditional Dalek bin. The HotBin continues to impress – producing compost more quickly, breaking down volume effectively, and even generating more liquid feed than my wormery. I discuss materials, challenges with browns, and the signs that it’s working well.

Don’t forget the discount code VGP10HB

Chef Scott celebrates our seed of the month, Florence Fennel, with a light and refreshing summer salad featuring grapefruit, lemon, capers and olive oil. A perfect pairing with grilled fish or pork – and another clever way to enjoy this bold-flavoured vegetable.

We hear from:

Final Thought:
The key message this week? Keep sowing, keep growing, and don’t be afraid to try again. Whether it’s replanting a failed crop, trying a new composting method, or moving a garden full of fruit trees, there’s always something to learn.

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 of The Veg Grower Podcast is packed with personal updates, seasonal sowing, and an honest reflection on feeling overwhelmed during the busy summer gardening season.

Here’s what you can expect:

This week saw a major upgrade in the garden — Richard has installed a brand new potting shed, combining greenhouse-style light with the solid build of a traditional shed. After removing the old, crumbling structure (which had long become a dumping ground), he replaced it with a spacious, double-doored model from Power Sheds.

The new shed is already kitted out with shelves, growing trays and will be used primarily for propagation. It’s a significant investment, but one that promises more organised and efficient seed sowing going forward.

This month’s featured seed is Florence Fennel, also known as bulb fennel. Richard discusses how to sow it, where it grows best, and why now is the perfect time to get it going.

Key growing notes:

Richard prefers to start his in pots due to weed competition in open ground. He’ll be growing his inside the new potting shed.

You can buy Florence fennel from our chosen suppliers below

Chef Scott shares a beautifully simple and deeply flavoured recipe this week — Confit Elephant Garlic.

By slow-cooking peeled garlic cloves in olive oil with rosemary and sea salt, you get soft, spreadable garlic perfect for toast or adding richness to dishes like bolognese. It’s a great way to preserve a bumper garlic harvest, and Richard plans to make a batch of his own.

Richard opens up about the realities of struggling to keep up with the demands of summer gardening. From constant watering during a dry year to family life and work commitments, he shares his honest thoughts on burnout and how he’s coping.

Tips discussed include:

This segment is a reassuring reminder that it’s okay to slow down, simplify, and approach growing your own food in a sustainable, realistic way.

A big thank you to Annabel Scott for her Spotify review, praising the podcast and Chef Scott’s seasonal recipes. It’s feedback like this that helps grow the community and reminds us why we do what we do.

Also check out this article from Thompson and Morgon about natural pest control.

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 of The Veg Grower Podcast captures the ups and downs of gardening during a heatwave. With the sun blazing down, it’s been a challenge to stay on top of watering and weeds – but also a rewarding time for harvesting and experimenting with irrigation. Here’s what you’ll hear in this week’s episode:

I began the week with a big tidy-up on the allotment. Weeds had started to get out of hand, so I put time into clearing paths, tidying beds, and giving everything a proper water. The combination of heat and rainfall has helped the soft fruits come along nicely – with blackcurrants, cherries and even some overwintered onions ready to harvest.

After lifting the onions, I sowed a full bed of maincrop carrots. I talk about the importance of not leaving beds empty and making good use of the space we have.

I also talk about the difference mulch has made this week – particularly straw mulch, which I’ve used on some beds to keep moisture in. While compost is my preferred mulch, the straw’s done a good job, and I reflect on how useful it’s been with such high temperatures.

Back at home, I’ve been experimenting with some new irrigation ideas. I trialled an AquaBox Straight system to deliver water directly to the roots, and picked up a Ryobi Stick Pump at Gardeners’ World Live which helps move water from the waterbutt into the greenhouse more efficiently.

Garlic was harvested this week too – including a few bulbs I grew from supermarket garlic. They’ve done surprisingly well and I’ll be looking at how spacing and placement can improve yields for next year.

On the downside, I’ve had a battle with raspberry runners and mares tail popping up in awkward places – including the driveway. I share how I’m managing them without turning to chemicals.

This week I read out two emails:

Chef Scott’s back with a summer favourite: Broad Beans on Toast with Burrata, Parma Ham, Mint & Chilli. A lovely fresh lunch that makes the most of the season’s harvest.

It’s been a hot, busy, productive week in the garden. From mulching and sowing to harvesting and experimenting, there’s always something new to learn. Tune in for all the updates, listener questions, and a few thoughts on how we manage our plots in heat like this.

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