This week on The Veg Grower Podcast, Richard shares another busy few days of tidying, planning and preparing for the colder months ahead — and reflects on where he finds his garden design inspiration.

Allotment Update: Storing Canes

Down on the allotment, the big tidy-up continues. With the days drawing shorter, time after work is now limited, so Richard has been making the most of every dry spell.

This week he’s been tackling weeds, laying down mulch, and organising tools and materials ready for winter. Straw has once again proven to be a fantastic mulch — keeping weeds at bay and making maintenance much easier.

He’s also been sorting through canes and supports, using a simple but clever trick for storing them neatly: fixing a bungee cord to the shed wall and slipping the canes behind it. It’s easy, quick, and stops everything falling about in the wind — a great tip for anyone short on shed space.

Plastic pots have also had a bit of a tidy. While Richard prefers to reuse rather than throw away, he’s been organising them into bins and boxes to keep things under control. The goal this winter is clear — get the plot tidy, mulched, and ready for another productive year.

Kitchen Garden Update: Overwintering Chillies

Back home in the kitchen garden, listener Stuart Jackson got in touch with a great question: how do you overwinter chillies?

Chillies are actually perennials, so with the right care, they can keep going for years. The trick is to move potted plants indoors — a shed, greenhouse, or even a bright windowsill works well — and keep them just ticking over.

Richard recommends pruning each branch back to about a third, watering sparingly, and keeping them frost-free but not too warm. Then, when spring returns, the plants can burst back into growth and reward you with an early crop.

It’s a simple method that helps keep those favourite chilli plants alive year after year.

At home, the brassicas are thriving — Brussels sprouts, kale, cabbages and cauliflowers all doing well. The new chickens are settling in, though not yet laying, while the older hens continue to keep the egg basket full.

Remarkably, the courgette plants are still producing flowers and fruit — quite something for October. And there’s plenty of beetroot too, recently harvested for a batch of delicious beetroot and chocolate brownies.

Recipe of the Week

This week’s recipe is Spicy Autumn Potato Soup, perfect for a chilly October day. It’s a simple, warming dish that uses stored potatoes, late chillies and peppers for a kick of flavour.

You’ll find the full recipe on the website — ideal for using up seasonal veg and serving with crusty bread after a day in the garden.

In the Potting Shed

As the rain fell outside, Richard found himself thinking about garden design — not just for practicality, but for beauty too.

After ten years in the same home, the kitchen garden continues to evolve. The ambition now is to make it look amazing while still being productive. To do that, Richard’s been looking everywhere for inspiration — from social media to stately homes, RHS shows and hotel gardens.

He’s already bringing ideas home, like training apple and pear trees over a small arch — a miniature take on the grand designs seen at places like West Dean or Bewley Gardens. It’s proof that even in a modest garden, we can borrow the elegance of larger spaces while keeping things edible and functional.

So, where do you get your garden inspiration? Get in touch and let Richard know.

This week on The Veg Grower Podcast, I’ve been busy both at home in the kitchen garden and down on the allotment. Autumn is certainly upon us, and that means it’s time to tidy, store, and prepare for the months ahead.

Kitchen Garden Update

At home, my main focus has been on checking over our stored fruit and vegetables. I always try to do this regularly – especially the ones that aren’t in the freezer. Apples and pears are kept in crates in the garage where it’s cool, dark, and dry, with just enough space between each fruit for airflow. It’s important to remove any showing signs of rot before it spreads to the rest.

The same goes for the onions in sacks and root vegetables stored in damp sand. It’s a simple but vital job to keep our homegrown produce lasting right through winter.

The chickens have now fully integrated into one flock, all sleeping together in the same coop, which is great to see. They’re not quite laying yet, but they’re certainly settled in. I’ve also been preparing for the colder weather by moving tender plants such as my peach, lemon, and potted grapevine into the greenhouse. The fleece is on standby in case of frost.

My grapevine in the ground, though, has been incredibly productive this year, producing a mountain of dessert grapes – small but delicious. Alongside that, we’re still harvesting spinach, mustards, beetroot, and cabbage, while the pumpkins and winter squash are now safely stored after a good year.

Allotment Update

Down on the allotment, I’ve been continuing the long-running task of tidying from the bottom of the plot upwards, a little at a time each visit. This week, the big project has been building a new compost bin.

Using reclaimed corrugated iron from an old shed, I’ve bolted together panels with wooden posts to create a strong, practical bin about 1.5 metres long by 1 metre wide. It joins my existing bins, including one made from old fridge doors – not the prettiest, but it does the job!

I’ve already begun filling the new bin with grass clippings and trimmings, and it’s satisfying to see the allotment looking tidier and more productive again.

Another key job this week was planting out overwintering onions, both from sets and from seed. The sets go about 5 cm deep before being backfilled and watered. They’ll provide an early crop next year. It’s one of those repetitive tasks that feels endless at the time but pays off later.

We’ve also still got a few tomatoes hanging on, though blight has begun to appear on the larger varieties, so those plants have been cleared and composted. The smaller tomatoes are still ripening slowly, and we’re continuing to harvest apples, pears, chillies, peppers, and late carrots.

Kitchen Garden Recipe – Autumn Ratatouille

This week’s Recipe of the Week is my Autumn Ratatouille – a great way to use up the last of the summer harvest.

It’s a simple mix of onion, garlic, aubergine, courgette, peppers, and tomatoes, all gently cooked down with olive oil and herbs into a rich, warming dish. It’s perfect with pasta, as a side to a roast, or even spooned onto toast with a poached egg.

You’ll find the full recipe on our website.

In the Potting Shed

Back in the shed, I’ve been sorting through my seed collection – a job I do every autumn. My seeds are stored in labelled boxes inside an old fridge to keep them cool, dry, and safe from mice.

This week I’ve been checking expiry dates, removing old packets, and making a list of what I already have before I start looking through seed catalogues. It saves money and prevents duplication.

Out-of-date seeds often still germinate but at a lower rate, so I donate them to local gardening charities or use them to feed the birds.

If you fancy a bit of homework this week – go through your own seed collection, see what’s missing, and start planning what you’d like to grow next year. It’s a great way to get ahead before spring arrives.

This week on The Veg Grower Podcast, it’s been a wild and windy one as Storm Amy rolled through the south coast — but that didn’t stop progress in the allotment or the kitchen garden. I’ve been tidying up, sowing broad beans, and starting to make some exciting plans for the 2026 growing season.

Kitchen Garden Update

Back home in the kitchen garden, the stormy weather certainly made things interesting. Thankfully, there was no serious damage — just a few wind-fallen apples and pears.

With the strong winds making outdoor jobs difficult, I took refuge in the greenhouse. The tomatoes had reached the end of their season, so it was time for a tidy-up and clear-out. Once the spent plants were composted, I realised how much space I had for winter crops such as winter lettuce and land cress.

A good reminder came to light during this process — a clean greenhouse lets in far more light. Over the year, dirt builds up on the glass, blocking valuable sunlight. So I gave the glass a thorough scrub, inside and out, using just water and a stiff brush. No harsh chemicals here — I like to keep it natural, especially in a space where I grow food.

As I tidied around, I reflected on how gardeners can sometimes be too tidy in autumn. Leaving some hollow stems and seed heads gives insects and other wildlife a place to overwinter. Nature is our friend — those ladybirds, bees, and lacewings will help with pest control next year.

Allotment Update

Down on the allotment, I was relieved to find everything intact after the storm. No broken glass, no collapsed sheds — just a blustery mess to sort out.

Inside the greenhouse, I spent time tidying and preparing for the next phase — sowing broad beans. I’ve chosen two overwintering varieties: Aquadulce Claudia and Saturn. These are going into root trainers for now, ready to be hardened off and planted outside in about a month.

Broad beans are easy to grow and incredibly resilient. They’ll sit quietly through the colder months, then burst into growth in spring, often cropping before spring-sown varieties. Another advantage? Overwintered broad beans tend to suffer less from blackfly.

I also like to companion plant with nasturtiums, which attract blackfly away from the beans. When it comes to harvest time, I prefer picking the pods young and tender for the best flavour — though the pods themselves can also be battered and fried for something a bit different!

Once the plants are finished, I cut them down at the base, leaving the roots in place to add a little nitrogen back into the soil.

Recipe of the Week

This week, Chef Scott wasn’t available, but I stepped in with a recipe that ties perfectly to our Seed of the Month – Broad Beans.

Try my Broad Bean and Mint Hummus — a simple, fresh twist on a classic.

You’ll need:

300g broad beans (fresh or frozen)

1 small clove garlic

2 tbsp tahini

Juice of half a lemon

A small handful of mint leaves

2 tbsp olive oil

Salt and pepper

Boil the beans for a few minutes, drain, and pop them out of their skins if they’re large. Blend everything together until smooth, adding a splash of water or extra oil if needed. Season to taste, and serve with flatbreads or toast — it’s especially good with a poached egg on top.

Find the full recipe at theveggrowerpodcast.co.uk.

In the Potting Shed – Plans for 2026

With the storm keeping me indoors, I took the chance to start mapping out plans for next year. For me, autumn marks the start of the gardening year — garlic and onions are going in, and it’s the perfect time to dream and plan.

In 2026, I want my kitchen garden to be more than just productive — I want it to look beautiful too. Inspired by some of the stunning kitchen gardens I’ve seen around the UK, I’m focusing on my own SNAP principles:

S – SimpleN – NaturalA – AndP – Productive

I’ll be embracing polyculture — growing different plants side by side to maximise space,

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.

This week on the Veg Grower Podcast I’ve been busy with one of my favourite tasks of the year — planting garlic. Added to that, there are new chickens in the kitchen garden, and I share my thoughts on green manures as we move into autumn.

Allotment Update

Saturday 20th September is always a big date in my calendar. It’s my wedding anniversary, yes — but it’s also the day I traditionally plant my garlic. Garlic is one of my favourite crops to grow because it sits in the ground over winter and makes the allotment look alive during the colder months.

I prepared the bed by clearing weeds, cutting old plants off at ground level to leave the roots in place, and topping with compost. After regular hoeing to keep it tidy, I planted my saved garlic cloves about 10cm deep and 10cm apart, pointy end up. A scattering of garlic fertiliser from the Garlic Farm (or blood, fish and bone if you prefer) and a good watering finished the job. Elephant garlic also went in.

From here it’s simply a case of monthly feeding, keeping it weed-free, and watering in dry spells until harvest next summer. The only real challenge I’ve faced in past years is leek rust, but good ventilation usually keeps it at bay.

Beyond garlic, the allotment is still providing well. Chillies, aubergines, peppers, apples, and pears are all being harvested. I’ve also been trialling straw bale gardening, which has given excellent results with chillies and aubergines. The moisture-holding, slowly decaying bales feed the plants well, and I plan to expand this trial next season.

Kitchen Garden Update

Back at home, the big news is the arrival of two new chickens. Sadly, my oldest hen passed away recently, so I’ve added two new ones to the flock — a skyline and a moss belle, named Steel and Panther. Between them they’ll provide beautiful green and blue eggs once they start laying, hopefully by Halloween.

For now, they’re separated from the older hens while they get used to each other, but they’re already settling in. I always say chickens complete the kitchen garden: not only for eggs, but also for pest control, compost, and manure.

It’s also been a special weekend in the garden for another reason. On our anniversary trip we stopped at a garden near Brighton and found a reclamation yard next door. There we came across an antique aluminium garden bench with a matching bistro table and chairs — exactly what we’d been looking for. We brought it home as a gift to each other. Seating is such an important part of a garden, giving us space to pause and enjoy what we’ve created.

Recipe of the Week

With the cooler weather setting in, nothing beats a tray of roasted autumn veg with garlic and herbs. Using aubergines, broccoli, garlic, chillies, and even apples or pears for sweetness, it’s a simple one-pan dish that makes the most of the harvest. You can find the full recipe on the blog.

In the Podding Shed – Green Manures

This week’s shed chat is all about green manures. These cover crops are a brilliant way to protect and enrich the soil through autumn and winter.

Green manures such as clover, vetch, rye, mustard, buckwheat, phacelia, and field beans help prevent soil erosion, add organic matter, and improve fertility — particularly by fixing nitrogen in the case of legumes.

They’re easy to sow: just scatter seeds on cleared ground, rake or tread them in, and let them grow. Some die back over winter naturally, while others can be cut down and left to rot on the surface or dug in before planting spring crops.

I’m sowing winter tares and field beans this year, as well as trialling mixes designed for potato and sweetcorn beds. For me, green manures are essential to good soil health and far better than leaving ground bare or covering it with plastic.

Final Thoughts

From garlic planting to green manures, new chickens to garden benches, it’s been a weekend that has set us up well for the season ahead.

This week on the Veg Grower Podcast, the weather has been the main story. With heavy showers and strong winds, I’ve had to adapt my plans in both the kitchen garden and on the allotment.

Kitchen Garden Update

At home, the wet weather kept me indoors more than I’d like, but I still managed to get some useful jobs done under cover. Seed sowing has continued in trays in the shed and greenhouse, ensuring a steady flow of crops as we move into autumn. These small steps mean the garden will keep providing, even when the weather isn’t on our side.

Allotment Update

The allotment has been a mix of challenges and small wins. The rain made weeding a little easier, and I managed to get a fair amount cleared. However, bigger jobs such as building a new compost bin had to be postponed thanks to the conditions.

With the stormy winds picking up, I also spent some time checking and securing things around the plot. It’s a reminder to us all at this time of year that a sudden gust can undo a lot of hard work if we’re not prepared.

In the Podding Shed

This week I’ve also been in the podding shed, where I shared a voicemail from listener Maria, who’s had trouble with slugs getting to her pumpkins. It’s a problem many of us face, and it’s always helpful to hear these challenges so we can share ideas and solutions together.

I also urged listeners to follow what I’ve been doing lately — taking some time to plan ahead for the coming year. Start by writing a list of the crops you’d really like to grow, then sketch out your allotment or garden space. Even a rough plan can make a huge difference in making the most of your growing area and ensuring everything has its place.

Final Thoughts

It hasn’t been the most productive of weekends, but that’s often the way when the weather turns against us. Still, there’s always something to do — whether it’s seed sowing under cover, planning for next season, or simply tidying what we can.

This week on the Veg Grower Podcast I have been busy on both the allotment and in the kitchen garden. September always feels like the start of a new gardening year and with that in mind I have been preparing beds, harvesting plenty, and even picking up a bargain or two.

Allotment Update:

I started the week by harvesting a couple of cauliflowers and some broccoli. Timing is everything with these crops. Too soon and they are small, too late and they bolt. Thankfully these were just right and have been blanched for the freezer, made into cauliflower cheese, and enjoyed fresh.

Harvesting them also freed up space in the brassica bed which will be home to garlic and overwintering onions. To prepare, I dug out some of my homemade compost and mulched the beds. It is satisfying to know that garden waste has come full circle to feed the soil for the next crops.

While digging compost I also took the opportunity to tidy up the scruffy corner where the bins live. Nettles were cut back and the area generally smartened up, which gave me better access to my leaf mould bins. These will be filled with fallen leaves in October and left to break down into a useful soil conditioner.

A trip to B&M also turned up an unexpected find. Trays of violas for just 20p each. After a good soak they perked up and I have planted them around the allotment and kitchen garden. Not only do they add colour but their flowers are edible too, perfect for salads or garnishes.

Kitchen Garden update:

At home compost has been another big theme. The hot bin continues to churn out high-quality compost and thanks to my neighbours pruning their vines I had more material to add. Chopping it up finely helps it rot down faster and makes a better end product.

Looking ahead I am planning to try more polyculture planting next year in the kitchen garden. Rather than having beds for each crop, I want to mix things up with tomatoes and beetroot together or herbs tucked between vegetables. This will make the space more productive and resilient.

Another highlight was pricking out thyme seedlings. The smell was fantastic and it reminded me why I want to grow more herbs. Not just for cooking, but also as companion plants. Thyme works well with brassicas as its scent confuses cabbage whites, basil helps tomatoes by repelling whitefly, and chives can deter aphids. Herbs really can bring both flavour and natural pest control.

With rain finally arriving I have also been pumping water from full butts into others to make sure nothing goes to waste. My Autopot systems in the greenhouse have been a real help this year, keeping moisture levels steady and helping produce bumper crops.

Recipe of the Week

In the kitchen garlic was the star with a batch of homemade aioli. This is a simple garlicky mayonnaise made with garlic, egg yolks, mustard, olive oil and lemon juice. It is easy to make but full of flavour and shows just how versatile garlic is both in the ground and in the kitchen.

Growing Garlic

Finally, a few tips on growing garlic. I aim to plant mine around the 20th of September, which is also my wedding anniversary so I never forget. Garlic likes well-prepared, free-draining soil. I plant cloves 10cm deep and 10cm apart, pointy end up, and water well.

Planting in September means the bulbs get the cold spell they need to split properly and by June they will be ready to harvest. Garlic is one of the easiest and most rewarding crops to grow and one I always look forward to.

Final Thoughts

This week has been a reminder of how September is a turning point. Harvesting summer crops, preparing for winter, and planning ahead for next year. With compost, violas, herbs, and garlic all on the go it feels like the garden is full of energy and potential.

As we step into September, the garden is changing pace – and this week I’ve been keeping dry in the shed, sowing our seed of the month: watercress, catching rainwater, and tidying up the allotment between showers.

Seed of the Month: Watercress

Watercress is one of those crops that often gets overlooked, but it’s such a rewarding and easy one to grow. I’ve started mine two ways this week:

From seed: Sow into a shallow tray of seed compost or fine multi-purpose compost. The key is to keep it moist at all times – never let it dry out. Simply sprinkle the fine seeds on the surface (don’t bury them) and place the tray in a bright spot such as a kitchen windowsill. Germination takes 7–14 days. Once the seedlings appear, thin them to a couple of centimetres apart to allow airflow.

From supermarket salad: Buy a bag of watercress, pick out a few stems, and place them in a shallow dish of water (gravel in the bottom helps with stability). Change the water every 2–3 days and soon you’ll see new shoots and roots. Once rooted, they can be potted up in compost.

Watercress thrives in damp, shady conditions – it doesn’t need a pond, though it will happily grow in one! Keep it consistently moist (water-retaining compost in containers works well), and harvest by snipping outer leaves regularly while leaving the centre to keep growing. Avoid cutting more than one-third at a time to prevent stress.

In the kitchen, wash well before using. Watercress is brilliant in salads, sandwiches, smoothies, stir-fries, and, of course, soups. It’s best just before flowering when the flavour is at its peak.

Rain, Water Butts, and Saving Pennies

August was unusually dry here in Littlehampton, with just 27 mm of rain – and 26 mm of that came last week! The downpours were a blessing, filling the water butts and saving countless watering trips.

I’ve also been busy installing extra rainwater diverters. A quick tip here: make sure the diverter is fitted level with the water butt inlet. Too high and the butt will overflow; too low and it won’t fill properly. Installed correctly, they divert water into the butt until it’s full, then allow excess to continue down the drainpipe.

It’s a simple job but pays off hugely – reducing bills, increasing self-sufficiency, and keeping the veg patch well-watered without relying on the tap.

Allotment Update

The allotment has benefitted from the rain too. Weeds are much easier to pull in the softened clay soil, and the plants look visibly better for the soak. Harvests are coming thick and fast: tomatoes, peppers, chillies, and aubergines are all doing well.

I did notice something interesting – carrot seeds sown in beds rich with organic matter have germinated far better than those in bare clay. Another reminder that compost is king. Adding organic matter improves structure, water retention, and germination, and it’s why I’ll be digging out and spreading compost across the beds in the coming weeks.

Security has also been on my mind. With darker evenings approaching, allotments can sadly be easy targets. I’ve secured my shed, avoid leaving anything valuable on site, and even set up a wildlife camera to keep watch. If food is taken, I’d happily share with those in need – I just wish people would ask rather than steal.

Recipe of the Week: Watercress Soup

With Chef Scott stepping back from weekly recipes, I’ve taken over this week’s cook-along. Naturally, it had to be a watercress soup – simple, peppery, and a beautiful shade of green.

Listener Projects & Fermented Experiments

I was delighted to receive a message from Andy in mid-Wales, who built his own hot bin from recycled polystyrene boards. I love these DIY projects – I’ve built compost bins and beds from pallets and reclaimed timber myself. Autumn and winter are perfect seasons to plan these projects, as the garden slows down.

And thanks to Lynn for sharing her kombucha experiments!

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.

Allotment Update – Summer Pruning

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.

Kitchen Garden – Soil Testing

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.

Chef Scott's recipe of the week.

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.

Listener Question – Fermentation

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.

Final Thoughts

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.

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.

Allotment Update

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.

Kitchen Garden Update

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.

Listener Question

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

Growing young plants in trays protected with copper tape

Encouraging wildlife such as frogs, birds, and hedgehogs

Collecting slugs on evening patrols and feeding them to chickens

Using beer traps or upturned pots as shelters

Nematodes as a last resort

Avoiding chemical slug pellets where possible

Recipe of the Week

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.

Final Thoughts

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.