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October may bring shorter days and cooler temperatures, but there is still plenty to do in the productive garden. In this week’s episode, I’m sowing crops for winter and next spring, preparing allotment beds, making a warming marrow curry and checking in on Alysda and Lisa’s new vegetable garden. Seeds to Sow in October Rather than choosing a single seed of the month, I’m looking at everything I plan to sow. Broad beans and peas can be started for overwintering in a suitable, sheltered position. Onion sets offer a quick route to next year’s crop, while onions from seed provide more choice for growers who can give them an early start. Winter salad leaves and corn salad will keep small harvests coming through the colder months. Chillies will be started under heat and grow lights because they benefit from a long season. I’m also thinking ahead to companion flowers and spring bulbs that will provide colour and food for pollinators. The seeds mentioned in this episode are available from Premier Seeds Direct. Preparing the Allotment The garlic has sprouted well, a marrow has been harvested and the tomatoes are beginning to show blight. The main allotment task, however, has been uncovering and preparing the beds for overwintering broad beans and peas. After moving the rhubarb pots and lifting the weed-suppressing membrane, I hoed out the remaining weeds and added compost. I’ll keep hoeing until planting time. Field beans have also gone into another bed as green manure. Their roots can help break up clay soil, and the plants can support soil fertility. I’ll cut them down before flowering, leave the roots in place and return the top growth to the soil. This weeks recipe This weeks recipe is a delicous marrow curry which took Richard by surprise as he normally finds marrow a little boring. But this recipe made the marrow exciting that now he wants to grow more marrows just to cook this recipe A Productive Garden Takes Shape Alysda and Lisa have made good progress clearing trees for their first vegetable garden. The ground is flinty and currently looks like a building site, but the winter plan is clear: level the soil, secure the underground IBC water tank, lay hardcore and choose fruit trees. Establishing the infrastructure now will make the productive parts of the garden much easier to manage later. Listen to the full episode for the complete allotment update, the recorded conversation with Alysda and Lisa, and more thoughts on what to sow this month.

The end of September can look like the garden is winding down, but this week it felt more like a fresh beginning. Moist weather brought a burst of growth to the kitchen garden, the allotment continued to provide generous harvests, and autumn sowings offered the promise of food through winter. Turning a Tangle into Compost The grass, shrubs and an unruly mile-a-minute climber all needed attention. The resulting heap of green material quickly filled the HotBin composter, so the older Dalek-style bins had to earn their keep. Emptying one of them revealed useful, well-rotted compost and an encouraging update on an old elm stump. Since spring, the compost bin has stood directly over the stump. Heat, darkness and moisture have weakened it, while attempted regrowth inside the bin has failed. The stump has not disappeared yet, but it is soft, rotten and breaking away. It is a slow solution, but one that turns garden waste into compost at the same time. Growing Does Not Stop with Summer Corn salad and spinach have been planted out for winter, while spring onions, lettuce and radish are germinating well. This is the “second spring”: a useful window for sowing hardy crops, filling gaps and setting up a longer harvest season. A Maincrop Potato Lesson At the allotment, tomatoes, chillies, aubergines, apples and broccoli were still coming in, but the main event was the potato harvest. Maris Piper produced fewer tubers than hoped, although they were a good size. King Edward started with many small potatoes, then delivered much larger tubers in one noticeably damper area. That contrast is a reminder that mulch helps conserve moisture but cannot create it. Potatoes benefit from steady moisture while their tubers are swelling. In dry seasons, it pays to check beneath the mulch and give the soil a deep soak when needed. The harvest is now curing in the greenhouse before storage in the garage. Damaged potatoes will be used first; sound, dry tubers will be kept somewhere cool, dark and frost-free. A Garden Works as a Cycle This week’s jobs were all connected. Prunings became compost material. Compost improved the beds. Better soil will hold more moisture and support future crops. Meanwhile, autumn sowings keep the kitchen supplied after summer has passed.

In episode 676, the focus is on looking ahead to the next growing season through essential autumn tasks. The small but important jobs of planting garlic, sowing hardy leaves, and preparing protected growing spaces for the shorter days are explored in detail. Allotment Update: Autumn Garlic Planting and Bed Preparation The episode begins on the allotment, where six varieties of garlic, saved from the summer harvest, are planted. The reasons for planting in autumn are explained, including the selection of healthy cloves and the importance of a sunny position with free-draining soil. An update is also shared on the hügelkultur bed, which has been topped up with compost, and the cabbages that are now protected from pigeons. Early-Morning Sowing and Greenhouse Preparation Back in the kitchen garden, the growing day starts early at 6 a.m. Despite the darkness at that hour, enough light is shed to sow tatsoi, mibuna, mizuna, and spring cabbage before work. The value of short, regular gardening sessions and the extra care needed for autumn seedlings as light levels fall are discussed. Seedlings soon require more space, prompting the cleaning of the greenhouse and cold frames while the final tomatoes and chillies continue cropping. Topics include cleaning glass to improve winter light, removing debris that can shelter pests and disease, using cloches safely, and checking brassica netting before pigeons become a bigger problem. Rainwater, Seasonal Baking and the Podding Shed Recent rain has refilled sixteen water butts after a dry summer. Consideration is given to whether additional storage is needed and why autumn is the right time to inspect gutters, diverters, lids, and connections before winter rain arrives in earnest. In the kitchen, a rustic apple and courgette autumn loaf is made — a gently spiced bake designed to use two crops that often overlap at the end of summer. Finally, from the podding shed, the idea is explored that autumn is not the end of the growing year but the beginning of the next one. By dividing seasonal work into four areas — grow, protect, maintain, and store — steady progress can be made without turning autumn into an exhausting list of jobs.

This week Richard takes us out of the kitchen garden and allotment and over to Audley End House in Essex for the Gardeners’ World Autumn Fair — the final show of the year and a perfect chance to gather fresh inspiration as we head into autumn. Victorian Walled Gardens & Orchard Training Richard begins his visit in the Victorian kitchen gardens, admiring productive orchard beds, fan‑trained fruit trees and beautifully maintained glasshouses. Apples, pears, asparagus and late‑season veg are thriving despite the challenging summer, and the structure of the garden reinforces that his own move toward a more formal, kitchen‑garden layout at home is the right direction. Make a Metre Matter: Lucy Chamberlain’s Autumn Garden Richard then meets up with Lucy Chamberlain to explore the final instalment of her Make a Metre Matter project — nine themed square metres designed to show what can be achieved in small spaces. Highlights include: Wildlife habitats for autumn and winter, using windfall apples, moss, bamboo canes and log piles Woodland ecology, with bracket fungi and chestnut stumps supporting stag beetle larvae Heat‑loving edibles like tomatoes, aubergines, chillies and basil to extend the harvest Edible flowers and vertical veg for colour and productivity A feature wormery, proving composting can be attractive as well as practical Heat‑tolerant crops such as curly kale and Malabar spinach Hardy winter salads including chicory, radicchio and mizuna Leaf mould demonstrations showing the stages of decomposition A metre dedicated to winter casserole ingredients — beetroot, carrots, kale, potatoes and swede The garden offers practical, achievable ideas for changing climates and small spaces, and gives Richard plenty of inspiration for his own plot. Recipe of the Week Back in the kitchen, Richard shares a warming aubergine and tomato gratin with a crispy potato topping — a perfect way to use up late‑summer veg before autumn fully settles in. Show Highlights & Heading Home A wander around the stalls reveals end‑of‑season bargains and familiar exhibitors. Richard picks up a few gifts and a robin‑on‑a‑spade ornament before heading home, feeling motivated to make the most of warm soil now and shift into infrastructure work as winter approaches.

After what has been a really difficult summer for growing, things are finally starting to feel like they are turning a corner. The rain has returned, the gardens are coming back to life and there is still plenty of time to grow more food before winter. Kitchen Garden Update Richard's kitchen garden has been a hive of activity this week. With the change in weather making a real difference. He is finding that tomatoes, aubergines and chillies are still producing. While spent crops are being cleared away and replaced with fresh compost from the HotBin and wormery. Richard has also been working on my idea of using herbs around the edges of the beds, with sage, rosemary, thyme and chives helping to create a useful border while providing plenty of herbs to use in the kitchen. There is still plenty that we can sow in September too.Richard has been sowing short, stubby carrots, winter lettuces, mustards, mizuna, pak choi and spring onions, along with chard and spinach in the potting shed. With so many empty spaces appearing at this time of year, Richard is determined to keep filling them and make the most of what is left of the growing season. Allotment Update Things are finally starting to move again on the allotment after what has been a very difficult summer. The return of the rain has brought the grass back to life. Which is good news for the compost heap as we finally have some much-needed green material. It also feels like a sign that we can get back to gardening properly. Richard has been planting out brassicas including spring cabbage, kale, winter cauliflower and purple sprouting broccoli, particularly into beds that have become available after harvesting potatoes. There are also plenty of leafy greens going in, including lettuce, chard, spinach and oriental greens. Along with herbs such as parsley, coriander and chervil. And for those empty beds that aren't going to be planted with vegetables, green manures are once again proving their worth. Richard has been sowing winter tares and field beans to keep the soil covered and working over the winter, ready for next year's growing season. There's also been plenty of general tidying up to get the allotment back on top of things after the drought. Recipe of the Week This week's recipe from Chef Scott is a little unusual but turned out to be a surprisingly good combination. We're making a late summer tomato and grape bake with a herby crouton topping. With plenty of tomatoes and grapes available at this time of year, this is a great way of using some of them up. The tomatoes and grapes were roasted with onion, garlic, olive oil and fresh herbs before being finished with crispy homemade croutons. We served ours with pasta, although there are a few options for changing it up, including adding feta or a little balsamic. From the Podding Shed – The Bees Finally, we head back to the podding shed for an update on my first season of beekeeping. Unfortunately, it looks like I won't be taking any honey for myself this year. The extremely dry summer has meant that the nectar flow hasn't been strong enough, although the bees have still been producing honey. The priority now is making sure the colony has enough food to get through the winter. I've removed the super and the bees currently have around five and a half frames of honey in the brood box, so we're getting close to where we need them to be. The bees are also now receiving their Varroa treatment, and over the next few weeks I'll be making sure the hive is secure and continuing to monitor the colony. It's been a fascinating first year of beekeeping and, despite the costs involved and the 45-minute drive each way to the apiary, I'm already thinking about adding more hives next year. The Growing Season Isn't Over Yet If this difficult summer has left you feeling like giving up on the garden, September is a good time to get back out there.

There’s a definite change happening in the garden now. Summer might still be hanging on, but I’m already looking ahead to autumn, winter and, believe it or not, the growing season of 2027. The recent rain has been very welcome after such a dry year and it has made a big difference to the garden. There’s plenty going on as we start preparing for the months ahead, so let’s get into this week’s episode. Allotment The rain has finally arrived, and after such a dry year I certainly wasn’t complaining. The moisture has made the soil much easier to work and, more importantly, it has made pulling those pesky weeds out considerably easier. I’ve been getting stuck into the autumn and winter growing season, planting out winter and spring cabbages, kale and cauliflowers. Some of the kale planted earlier struggled during the dry weather, but the new plants are now going into the ground with much better conditions. I’m also preparing beds for my overwintering crops. The garlic will be going in towards the end of September, with the overwintering onion sets following in October, so now is the time to get those beds ready with compost and make sure they are weed-free and in good condition. Green manures are also playing a big part. I’ve been sowing winter tares between my rows of leeks and using green manures in other beds where there is still space. It’s a technique I’ve been experimenting with, effectively getting two jobs done in the same space while the soil is still warm enough for those green manures to establish. Supporters Club This week I also take a look at what’s been happening in the Veg Grower Podcast Supporters Club. September’s seed pack is now being sent out, with a selection of seeds chosen specifically for sowing during the month. This includes winter tares, cauliflower, mibuna, tatsoi and spring onion ‘White Lisbon’, along with our herb seed of the month, chervil. The Supporters Club costs just £5 a month and includes extra podcasts, the monthly seed pack and our monthly newspaper, which contains growing instructions, jobs to do and space to keep track of what you’re growing. Potting Shed – Seed of the Month This month’s seed of the month is spring onion ‘White Lisbon’ from Premier Seeds Direct. Spring onions might traditionally make us think of spring and summer, but ‘White Lisbon’ is a great variety for growing through the cooler months. I like to sow them every few weeks from September through to March, giving us a succession of spring onions to harvest. They can be sown directly into the ground, or started off in trays and planted out later. They don’t need a huge amount of attention, but keeping them moist and weed-free will help them along. Once established, they can be harvested from around six to eight weeks, although I prefer to let mine get to a decent pencil thickness before pulling them up. Kitchen Garden There’s still plenty happening in the kitchen garden despite the change in season. The recent moisture has brought some of the carrots that were sown earlier in the year back to life, with seeds that had been sitting in the dry soil finally germinating. Hopefully that means we’ll get a late crop of carrots from those beds. I’ve also been continuing with my polyculture approach, filling spaces as they become available with winter and spring brassicas. Cauliflowers, kale and cabbages are all being planted out, while some plants have been thinned out and potted on to give them a little more time to grow before going into their final positions. I’ve also been adding more herbs around the garden. Cuttings of rosemary and sage have been rooted and potted on, while thyme and other herbs are being planted around the edges of the beds. The idea is that these plants will eventually help create a useful border, provide some shelter and act as companion plants. And we’re still harvesting plenty of summer produce, including tomatoes, aubergines, peppers,

After one of the driest Julys I can remember, this week finally brought the kind of rain that transforms a garden overnight. Every one of my sixteen water butts refilled, the soil softened enough to dig again, and the whole plot seemed to sigh with relief. It’s amazing how quickly things bounce back once moisture returns, and it’s given me a renewed push to get winter crops established while conditions are favourable. Kitchen Garden Update The kitchen garden has responded brilliantly to the rain. Outdoor tomatoes are ripening beautifully, with a good mix of varieties coming through now that they’ve had a proper drink. The greenhouse, however, has been a challenge — temperatures hitting 32°C have stalled both tomatoes and cucumbers. Ventilation is top of the winter improvement list, and I’m working on a way to keep the greenhouse door propped open without it slamming shut. Herbs, beans and late brassicas have perked up noticeably. The chickens are laying consistently too — three eggs a day in mixed colours — which always feels like a small daily reward for keeping things ticking over. Water management has been a big focus. With the butts full again, I’m back to experimenting with irrigation aids. Clay pot reservoirs are proving effective, and the AutoPot spider has been a standout success — the tomato planted over it is outperforming every other plant in the bed. I’ll be investing in more of these. Greywater is still part of the routine, but with the rain arriving I can rely on it a little less. Allotment Update The allotment has been transformed by the rain. After weeks of rock‑hard soil, I can finally weed properly, dig out bramble roots and tidy the gooseberry area. Winter brassicas — kale and cabbages — are going in now that the ground is workable again. One frustration this week was discovering that almost all the pears have vanished from my tree. No windfalls, no half‑eaten fruit, nothing on the ground — which sadly suggests they’ve been taken. It’s disheartening, and I may need to consider some gentle deterrents in future. Apples are looking promising, and grapes have been a pleasant surprise both at home and when visiting friends. Compost production has slowed due to the lack of lawn clippings, so I’m filling extra bins with woody material and saving what I can for next year’s potato beds. With more rain forecast, the priority now is catching up on planting and strengthening the plot’s drought resilience for future seasons. Recipe of the Week: Late‑Summer Herby Potato & Green Bean Bake This week’s recipe is a comforting late‑summer bake that makes brilliant use of current harvests. Thinly slice parboiled potatoes and layer them with blanched green beans, onion, garlic, herbs and olive oil. Add cherry tomatoes or cheese if you fancy it. Bake until golden and bubbling. It’s simple, hearty and freezes well — perfect for using up those beans that suddenly arrive all at once. Lisa & Alistair’s Garden Project I revisited Lisa and Alistair’s new vegetable garden this week, and they’ve made fantastic progress. They’ve pruned the fruit trees, cleared dead wood, reclaimed planting space and even sourced a greenhouse from Facebook Marketplace. The next steps are clear and manageable: finish clearing the 8×3 metre vegetable area install hedgehog homes draw up proper plans before any major digging begins Their grape harvest has been a real highlight, and it’s exciting to see their plot taking shape. They’re building a garden with intention, and it’s going to serve them well.

Welcome to this week’s episode of the Veg Grower Podcast. This week we’re taking a look at what’s happening both down on the allotment and in the kitchen garden, with plenty of harvesting, a few pest problems and some thoughts on storing our home-grown potatoes. Allotment We start the episode down on the allotment on a beautifully cool morning after another spell of very warm weather. There’s plenty to talk about, including some damage to one of my sweetcorn cobs. Something has managed to pull the cob down and has been helping itself to the corn, so I’m trying to work out what might have caused the damage and what I can do to protect the remaining crop. I’m also finding cabbage white butterfly eggs on my brassicas again. After dealing with a previous wave of caterpillars, it looks like we have another lot of eggs to contend with. Luckily, I spotted them early and have been removing them before they have a chance to hatch. Despite the problems, there are some good harvests coming from the allotment, with courgettes and runner beans doing particularly well. Kitchen Garden Back in the kitchen garden, the tomatoes are continuing to produce, although the heat is having an effect. The tomatoes in the greenhouse at home aren't producing particularly well, while the greenhouse tomatoes down on the allotment and the outdoor plants are doing much better. I’m also noticing tougher skins on some of the tomatoes, which I suspect is down to the lack of moisture. I’m keeping a close eye on the apples and pears too, with the pears looking very close to being ready and the apples not far behind. I’ve also been making use of our local community orchard and picking some apples, which is a great way of making the most of what is available locally. Recipe of the Week This week’s recipe of the week takes our home-grown produce and turns it into another tasty meal. [Recipe details to be added from the remainder of the transcript.] From the Podding Shed And finally, we head into the Podding Shed, where this week we’re talking about potatoes. I’ve been harvesting more of my potatoes and looking at how we can store some of that home-grown harvest so we can keep enjoying our potatoes rather than having to use them all at once. It’s all about making that harvest go a little bit further and getting the most from the food we’ve grown ourselves.

This week’s episode comes from the second week of August, following one of the driest Julys on record. The allotment and kitchen garden are both feeling the strain, with soil baked so hard that water beads on the surface and runs off rather than soaking in. Despite the challenges, progress continues — from experimenting with greywater filtration to planning green manures and keeping established crops alive through the drought. Allotment Update: Hydrophobic Soil & Survival Mode The main theme this week is hydrophobic soil — ground so dry and compacted that it actively repels water. Beds have become rock‑hard, making digging, planting and watering difficult. Watering still has to be done by hand with cans, taking up to two hours to give each bed a proper deep soak. It’s heavy work, but essential for keeping established crops alive. With conditions too harsh for planting out young plants, the focus has shifted to: Keeping mature crops alive with deep, infrequent watering Delaying new plantings until the soil can absorb moisture again Planning ahead by clearing beds for a potato‑specific green manure Tidying perennial areas like the gooseberry patch and bramble‑filled corners Preparing for wetter weather so the site is easier to manage when conditions improve Green manures have been a success in previous seasons, helping reduce pests and disease, and with blight not yet appearing this year, it’s a good moment to prepare beds for next year’s potato rotation. Kitchen Garden: Greywater Trials & Practical Housekeeping At home, the drought has prompted a deeper look at greywater reuse. After a failed experiment using water mint as a natural filter, a more structured filtration system has been tested: A bucket drilled with holes Layers of gravel, sand, charcoal and straw Some success in removing contaminants Some soap residues still present It’s an ongoing experiment, but a promising step toward making greywater safer for garden use during droughts. Other practical jobs this week include: A garage clear‑out, removing broken petrol tools and freeing up space A renewed focus on repairable, durable or compostable items to reduce waste Sowing overwintering onions and radish for supporters, though germination is uncertain in the dry soil Using mulches and compost to help established plants cope with the heat Recipe of the Week: Smoked Sweetcorn & Courgette Salad This week’s recipe is a vibrant summer dish that makes the most of seasonal produce: Smoked sweetcorn and courgette salad with chilli butter croutons Charred sweetcorn and courgette Lime‑honey‑mustard dressing Crisp chilli‑spiced breadcrumbs It’s colourful, flavourful and pairs beautifully with grilled chicken — a perfect late‑summer plate. Hydrophobic Soil: Causes, Fixes & Long‑Term Prevention The episode closes with a detailed look at hydrophobic soil — what causes it, how to fix it, and how to prevent it in future droughts. Why Soil Becomes Hydrophobic Organic particles dry out and harden Soil structure collapses Water beads and runs off instead of soaking in Beds flood when rain finally arrives because water cannot penetrate Short‑Term Fixes Repeated light watering with a fine rose Laying damp hessian or cardboard to soften the surface Bottom‑watering containers to wick moisture up Gentle, patient rewetting rather than one heavy soak Long‑Term Prevention Regular additions of organic matter Consistent mulching with straw, leaf mould or woodchips Avoiding complete drying by giving a light weekly watering during drought Using soil conditioners like coir or biochar Adding shade or wind protection for exposed raised beds Slow, deliberate watering or drip irrigation to allow moisture to penetrate These techniques help rebuild soil structure, improve moisture retention and make gardens more resilient as droughts become more freq...

August has arrived, and this week’s episode moves between the kitchen garden, allotment and podding shed. I choose spinach Medania as the seed of the month, share progress during a stubborn dry spell, turn ripe tomatoes into a quick pasta supper and revisit a gardening book that puts flavour first. August Seed of the Month: Spinach Medania Spinach Medania is a strong choice for an August sowing. Sow seeds one to two centimetres deep and keep them moist; germination normally takes seven to fourteen days. Module-grown seedlings can be planted out at twenty to twenty-five centimetres apart. Pick young outer leaves regularly, or allow plants to mature for generous autumn harvests. Protect later crops with fleece or a cloche in colder weather. Its dark-green leaves work equally well in salads and cooked dishes. Kitchen Garden and Allotment Notes With nesting season over, I carefully checked and trimmed the congested blackberry and tayberry growth. I am also experimenting with aquatic plants and grey water during the drought, while treating this as a cautious trial rather than a ready-made irrigation solution. The Vegepod continues to supply plenty of salad, while the allotment has produced an enormous courgette, more space around the gooseberries and room for another planting of leeks. Regular hand-picking seems to have reduced the caterpillar pressure on the brassicas. Roasted Tomato and Basil Pasta This weeks recipe of the week is roasted tomato and basil pasta. A delicous and easy dish to cook up using some of those lovely homegrown tomatoes that are in abbundance right now. Reading for Growers Bob Flowerdew’s The Gourmet Gardener argues for choosing crops and varieties for exceptional taste, freshness and enjoyment. Its detailed organic-growing guidance and preserving ideas make it a useful reference for confident growers, even if beginners may prefer to browse one crop at a time. In August, the podcast reading choice moves to Ade Sellars’ The Plot on the Hill: The Carrot Catastrophe, a magical allotment adventure for younger readers.

This week’s episode is all about focus, tidying, and keeping the garden productive during a long dry spell. Richard starts at the allotment, where he’s been tackling untidy borders, harvesting potatoes and filling gaps with new plantings. Back home, a big organisational job has transformed the plant‑pot collection into a neat, usable system. We also have a seasonal recipe, a timely listener email about grey water, and a quick update on the bees. Allotment Update: Borders, Potatoes and Continuous Planting Richard starts the week by assessing the allotment and creating a list of areas to concentrate on. The borders and edges, often the first places to become untidy, are prioritised for improvement. This structured approach helps break the plot into manageable zones. Potato harvesting continues, adding to the week’s produce. Newly cleared spaces are immediately replanted: Kale planted into gaps left by harvested crops Cabbages planned for planting soon This ensures that the allotment remains productive even during drought conditions. Kitchen Garden: Organising the Plant Pots A single large job was chosen for the kitchen garden this week: sorting the extensive collection of plant pots. Over time, pots had accumulated from various projects and purchases, creating a substantial backlog. The sorting process included: Organising pots by size Disposing of damaged or unusable pots Cleaning and storing good pots neatly Setting aside reusable extras for future use The result is a more organised and efficient workspace. Recipe of the Week: Tomato and Courgette Gratin This week’s recipe features a simple yet delicious tomato and courgette gratin that perfectly captures the essence of summer. Bursting with fresh, seasonal ingredients, this dish is a wonderful way to make the most of your garden’s bounty. Whether you’re looking for a comforting side or a light main, this gratin offers a satisfying blend of flavors and textures. For the full recipe and step-by-step instructions, follow the link below to discover how to create this golden, bubbling delight in your own kitchen. It’s an ideal way to use up those abundant summer courgettes and enjoy a taste of the season.. In the Podding Shed: Grey Water and Bee Update A listener email from Lynn raises the topic of using grey water in the garden, a relevant issue as parts of the UK face hosepipe bans and prolonged dry weather. Topics discussed include: When grey water is safe to use Suitable plants for grey water Avoiding harmful detergents Reducing pressure on stored water during droughts Lynn also requests a bee update, and Richard shares the latest news on the colony.

This week on the Veg Grower Podcast, Richard tackles caterpillars on the brassicas, gets his leeks planted at last, enjoys a strong run of summer harvests, completes a few kitchen‑garden jobs, shares a simple stir‑fried bean recipe, and looks at the best ways to store soft fruit. Allotment Update The allotment kept Richard busy with pests this week. While tending the broccoli, he spotted cabbage white caterpillars chewing through the leaves. Instead of using pesticides, he checked each leaf, picked off the caterpillars by hand, destroyed the eggs and took the caterpillars home for the chickens. Netting helps keep butterflies out, but it also makes day‑to‑day care awkward, so Richard plans to attract more birds to the plot with feeders and bird houses. The leeks — sown back in January — finally went into the ground after the garlic came out. Each leek dropped into a dibbed hole and received a good soak. Daily watering will help them settle in. Harvests this week included courgettes, tomatoes, blackberries, currants, rhubarb, cabbage and second early potatoes, which performed much better than the first earlies. The soil remains very dry and the allotment badly needs rain. Kitchen Garden Update A few small jobs kept the kitchen garden productive. Richard trimmed thyme, rosemary and sage to encourage fresh growth and better flavour. Soft prunings went straight into the kitchen, and healthy stems went into water to root into new plants. He also extended the chicken area with poultry netting, giving the hens more space to forage while keeping them safe from foxes and Roxy the dog. The hot bin ran smoothly this week. Richard removed finished compost from the bottom and added fresh material to the top. The mix of greens and browns keeps the bin hot and active, producing crumbly compost much faster than a traditional heap. Recipe of the Week: Stir‑Fried Summer Beans This week’s recipe is a quick stir‑fried bean dish made with runner beans, garlic, ginger, soy sauce, honey and sesame oil. The beans cook until bright and tender, then get coated in the fragrant sauce and finished with sesame seeds. It’s simple, fresh and perfect alongside grilled meats, noodles or rice. From the Potting Shed Soft fruit spoils quickly, so Richard explored the best ways to store it. Freezing works well when fruit is frozen individually on trays before bagging. Raspberry jam is the easiest preserve to make, and jellies offer a smooth alternative. Bottling gives long‑lasting results without using freezer space. Fruit wines — raspberry, blackberry, gooseberry, rhubarb and elderflower — offer another way to preserve flavour. Dehydrating creates fruit leathers and chewy snacks that store well. Storing soft fruit properly reduces waste and keeps summer flavours available all year.

Welcome to Episode 666 of the Veg Grower Podcast. This week Richard has been juggling warm, humid weather, kitchen‑garden pruning, allotment challenges, and an exciting new project helping a young couple start their very first vegetable garden. It’s a classic midsummer mix of maintenance, problem‑solving and inspiration. Here’s what’s been happening. In the Kitchen Garden The week began with early‑morning gardening sessions — the only time cool enough to work comfortably. Richard has been potting on cucumbers, cabbages, cauliflowers and kale, watering in the mornings to reduce slug activity, and making steady progress despite the heat. Grapevine Pruning A major job this week was pruning and training the productive grapevine. Richard explains how careful thinning improves fruit size and airflow, and shares his experiment with a Bramley apple grown from seed and trained as a step‑over tree. It’s decorative, compact, and a fun long‑term project. Water Conservation A new rainwater collection system has been attached to the greenhouse, along with an additional water butt. With rainfall scarce, every drop counts. Down the Allotment Warm, humid weather has made allotment visits tricky, but straw mulch continues to keep beds moist and plants healthy. Richard has been heading down early at weekends to stay on top of jobs. Potato Problems A late frost in early May killed the foliage of the first‑early potatoes, and the harvest has been disappointing — only enough for a couple of meals from a whole bed. Richard reflects on how weather extremes affect yields and why growing your own food matters more than ever. Mixed Harvests Despite the potato setback, other crops have been more encouraging: Broad beans Courgettes Overwintered onions (small but usable) Rhubarb Tomatoes from the greenhouse Broad bean plants have been cut back, with roots left in the soil to return nitrogen. Straw Mulch: Still the Hero Straw mulch has once again proved invaluable, keeping potatoes and other crops less stressed and prompting Richard to buy another bale to replace what’s been used. Recipe of the Week Warm Summer Cabbage & Herb Pan‑Fry This week’s recipe is a simple, delicious cabbage dish perfect as a barbecue side. Finely shredded cabbage is sautéed with onions, garlic, wholegrain mustard, butter and fresh herbs. Quick cooking keeps it sweet, and it’s a great way to use summer cabbage A New Vegetable Garden Project One of the most exciting parts of this week’s episode is the start of a brand‑new edible garden for Lisa and Alistair, who have just moved into a house with a large front garden. Richard visited to help them plan their first vegetable patch, offering guidance on: Clearing and reorganising an overgrown compost area Removing unwanted trees Preparing a 10×20 metre vegetable area Planning for a greenhouse Installing sunk IBC water tanks Building raised beds (possibly from reclaimed sleepers) Garden designers John and Bryony will help shape the layout, and Richard will be checking in monthly to track progress. Listeners can follow the project on Instagram at Rooted at Belvedere.

Welcome to Episode 665 of the Veg Grower Podcast. This week Richard shares a classic mix of summer gardening jobs — fruit thinning, sweetcorn planting, slug control, greenhouse tidying — plus our Seed of the Month, a refreshing cabbage slaw recipe, and a look at July’s Book of the Month. It’s been warm and humid on the allotment, but thanks to straw mulch and careful watering, everything is thriving. Let’s dive into what’s been happening this week. Down the Allotment The allotment has been busy with seasonal tasks, starting with fruit thinning after the June drop. Richard explains why apples and pears shed fruit naturally, and why thinning further helps produce bigger, tastier fruit and prevents biennial bearing. It’s a job that feels counter‑intuitive, but the long-term benefits are worth it. Gooseberries are ready, but harvesting them has become nearly impossible due to thorns and invading brambles. Richard shares his difficult decision to dig up the existing bushes and replant with thornless varieties to make the area more productive and easier to maintain. Elsewhere on the plot: Straw mulch continues to reduce watering needs Leeks are being held back until cooler, wetter weather The final batch of sweetcorn has been planted New potatoes, courgettes, rhubarb and cabbage are being harvested A surprise rat encounter added a bit of drama to the week Tune in to hear the full story and Richard’s thoughts on keeping the allotment productive. Seed of the Month — Kohlrabi This month’s seed is kohlrabi, a quirky root crop that looks alien but tastes fantastic — sweeter than turnips and incredibly versatile. Richard shares: How he sows it directly into the soil Why consistent moisture is essential How to thin seedlings to 20–25cm spacing Why harvesting at golf‑ball size gives the best flavour How flea beetle and slugs can be managed Ways to use kohlrabi in the kitchen, including roasting, stir‑fries and slaws And a reminder that the leaves are edible too It’s a great crop for summer sowing and offers two harvests from one plant. In the Kitchen Garden The kitchen garden has been all about organisation this week. Richard tidied the area in front of the greenhouse, sorted pots, removed weeds, and potted up cabbage, swede and late brassicas. The chickens’ area also had a tidy, making the whole garden feel calmer and more productive. Slug & Snail Battles Slugs and snails have been relentless this year, especially around the bean plants. Richard shares several methods he’s using: Yeast traps made from wine sediment Watering in the morning Upturned pots to collect slugs overnight Feeding trapped slugs to chickens and birds It’s a constant challenge, but numbers are slowly coming down. General Garden Notes Tomatoes are loving the warm weather Herbs are thriving but dry Mulch continues to help retain moisture Courgettes and other crops are producing well Marigolds are being deadheaded daily to keep flowers coming The kitchen garden is productive, colourful and full of life. Recipe of the Week Summer Cabbage & Peanut Slaw with Lime & Chili Dressing This week’s recipe turns a humble summer cabbage into something exciting. Richard grates cabbage, carrot and red onion, adds fresh herbs and chili, and finishes with a zingy lime dressing and roasted peanuts. It’s crunchy, refreshing, and perfect for warm weather. You can find the full recipe on the blog. Book of the Month — The Victorian Kitchen Garden by Jennifer Davies Richard reviews this classic book, which accompanies the BBC series of the same name. He explores: Victorian walled gardens Skilled head gardeners Coal‑heated greenhouses Hotbeds made from fresh manure Fruit‑tree training Soil care and mulching Season extension techniques The craftsmanship and attention to detail of Victorian growers

Welcome to Episode 664 of the Veg Grower Podcast. This week has been shaped by one thing: heat. With temperatures soaring and humidity making everything feel heavier, Richard has been adapting his gardening routine to keep both the kitchen garden and the allotment thriving during a heatwave. In this episode, he shares how early mornings, deep watering, mulching, and a few clever tools have helped him stay on top of things during a UK heatwave. If you’re growing food in hot weather — or want to be prepared for when the next heatwave arrives — this is an episode worth listening to. In the Kitchen Garden: Heatwave Gardening The kitchen garden has been a challenge and a joy this week. With the house feeling like an oven, Richard has been heading outside at 5:30am to make the most of the cooler hours. These peaceful early mornings have become the perfect time to water, tidy, and enjoy the garden before the heat sets in. In the podcast, Richard talks about: How he’s using deep watering to keep crops alive Why his Ryobi pump has been a huge time‑saver Filling gaps with tomatoes, chillies and peppers Updates from the edible pond and its oxygenating plants Improvements planned for the chicken area What’s been harvested despite the heat If you want to hear how the kitchen garden is coping — and what’s thriving — tune in to the full episode. Down the Allotment It’s been a productive week on the allotment too, especially with a fantastic 6kg harvest of Morello cherries. Richard shares how he processed them and what’s next for the stone fruit trees now that harvesting is complete. In the episode, you’ll hear about: Summer pruning of cherries, peaches and plums How straw mulch has been the hero of the heatwave What’s growing well in straw bale beds Sweetcorn, squash, pumpkins and onions This week’s allotment harvests If you’re looking for practical allotment tips for hot weather, this segment is packed with them. Recipe of the Week Tomato & Herb Summer Salad with Chickpeas This week’s recipe is a refreshing, no‑cook dish perfect for hot weather and ideal for using up homegrown tomatoes and herbs. You’ll find the full recipe in its own blog post. From the Podding Shed In this week’s reflective segment, Richard talks about how gardening is changing as UK summers become hotter. He shares his thoughts on adapting our growing methods, staying safe in extreme heat, and planning for the future. Topics include: Working early or late in the day Staying hydrated and sun‑safe Providing water for wildlife and chickens Increasing rainwater storage Growing more drought‑tolerant edible crops Why mulch continues to be essential It’s a thoughtful discussion about how we can all continue growing food even as the climate shifts.