The Veg Grower Podcast

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.

This week on the Veg Grower Podcast, I took you with me on my annual pilgrimage to Gardeners’ World Live at the NEC in Birmingham — for the very last time at this venue before the show moves to a new location next year. And what a send‑off it was. Right from the moment I stepped into the Beautiful Borders, it was clear that grow‑your‑own is becoming more deeply woven into garden design. As I said in the episode, “I’m already in the beautiful borders and I can already see there’s lots of vegetables incorporated in the design of these gardens.” From chard and strawberries to pumpkins, herbs and even buckets of potatoes, veg was everywhere — and it looked fantastic. Lucy’s ‘Make a Meter Matter’ Garden One of the highlights of the show was catching up with the brilliant Lucy, who created a stunning grow‑your‑own themed border built around the idea that one square metre can make a difference. Her horseshoe‑shaped layout featured nine individual 1m² zones, each packed with ideas for different types of growers. As Lucy explained, “If you can just convert one meter of your outdoor space into somewhere where plants can thrive and grow, then that’s a brilliant thing.” The Kids’ Growing Zones Lucy dedicated three metres to inspiring children to grow: Speedy veg with egg‑head planters, quick lettuces and tactile mint Pizza & pasta plants including basil, rocket and the adorable Micro Tom tomato Smoothie ingredients like blueberries, strawberries, kale and beetroot Her goal was simple: make growing fun, colourful and irresistible. Urban & Rental Gardeners Next came three metres designed for those with balconies, courtyards or tiny spaces: Eco‑warrior zone with coir pots, wooden labels and guerrilla‑gardening seed bombs Party‑goer zone complete with a mini ceramic BBQ (yes — the same one I own!) Gourmet zone featuring Malabar spinach, cucamelons, Japanese parsley and more Fruit in Small Spaces Lucy’s final three metres championed fruit — something she feels is underrepresented. She showcased: Beautifully trained apples Compact currants and strawberries A one‑metre forest garden of “super fruits” Micro‑fruit options for pots As she put it, “Fruit is so underrated and underrepresented in the gardening world.” Exploring the Show & New Ideas After dragging myself away from the show gardens (never easy!), I wandered the stalls, picked up a few tools and plants, and soaked up the atmosphere. I love how these events spark new ideas — even if they make me want to redesign my entire garden. Mushroom Growing with the K Brothers I also sat in on a fascinating talk by the K Brothers, known for their mushroom‑growing kits. Even though I’m allergic to mushrooms, I’m always intrigued by how accessible mushroom cultivation has become. Jodie explained that mushrooms will grow on almost any organic material: “They will grow on any organic material… books or straw or sawdust or cardboard or your old jeans.” Their kits use hardwood sawdust for maximum nutrition, and with daily misting you can harvest mushrooms in as little as three weeks. Plant Expert Stand with Saul Walker To round off the episode, I caught up with Saul Walker, who shared insights from the plant expert stand. Climate change, unpredictable weather patterns and plant establishment issues dominated the questions this year. As Saul noted, “The key with gardening is you need that stability… now that things are changing every year… I don’t know what to say sometimes.” Aphids, scale insects and general plant stress were also common topics — all reminders of how important diversity, observation and early intervention are in our gardens.

This week on the Veg Grower Podcast, I’ve been making the most of a week off work — and it’s amazing how much difference a few focused days can make. Daily visits to the allotment have helped me get on top of all those little jobs that build up, and the plot is looking better than it has in a long time. It really has been a week of garlic harvest and garden tidying, and everything is thriving for it. Allotment Progress The highlight of the week has been the garlic harvest. The bulbs grown on the allotment have outperformed those at home, with bigger bulbs and stronger stems. They’re now curing in the greenhouse ready for long‑term storage. I’ve also been cutting back large clumps of comfrey for the compost bin. It’s growing vigorously at the moment, and while the bees love the flowers, the leaves make fantastic compost material. Kitchen Garden Improvements Back home, the kitchen garden has had a proper tidy and reset. I’ve moved the HotBin composter to a more practical location and set up a new Autopot Spyder watering system — a product I genuinely rate highly. If you’d like to try Autopot yourself, you can use my affiliate code AUTO10RVG for 10% off on the Autopot website. I’ve also spent time checking supports, tying in plants, and trimming back anything getting unruly. We’ve even had a nest of bumblebees set up near the chicken coop, which has been fascinating to watch. Recipe of the Week This week’s recipe is a simple but delicious pea and mint crostini — perfect for using those early‑summer harvests and ideal as a quick garden‑side snack. In the Potting Shed In the potting shed, I’m talking all about feeding our plants — when to feed, what to use, and how to avoid overdoing it. If you’re looking for reliable plant feeds, I recommend Empathy products. They offer excellent seaweed feed, tomato feed, and specialist blends.

Early June has brought that classic mix of heavy rain, strong winds and sudden sunshine — and the garden has certainly felt it. In this week’s episode, I’m sharing how the weather has shaped everything from seed sowing to weeding, plus an exciting update from the beehive as the colony continues to grow. Kitchen Garden Update: Wild Weather and Big Sowing Sessions The kitchen garden has taken a real battering from the weather this week, but the plants are still powering on. Inside the shed, I’ve been making the most of the rain by sowing cucumbers, sweetcorn, kale, cabbage and beans in plug trays. Out in the Veggie Pod, more spring onions, radish and carrots have gone in — ideal quick crops for this time of year. There’s also been another round of cutting back the invasive climber along the fence line, which has taken full advantage of the warm, wet conditions. Allotment Update: Growth Spurts, Weeds and Potato Progress Down on the allotment, everything has that early‑summer energy. The rain has made weeding incredibly satisfying, and the beds are looking much tidier for it. My early potatoes are still recovering from the May frost, while the main crop is thriving with strong, healthy foliage. The beans are climbing well, the boundary weeds are putting up their usual fight, and I’ve even planted some forgotten seed potatoes for a late experiment. It’s one of those weeks where the plot feels full of potential. Recipe of the Week: Chard and New Potatoes This week’s recipe is a simple early‑summer dish using chard and new potatoes fresh from the garden. Soft potatoes, sweet onions, garlic and colourful chard, finished with butter and lemon — a quick, fresh plate that tastes like summer. You’ll find the full recipe on the podcast page. From the Podding Shed: Successional Sowing Explained There’s exciting progress in the beehive this week as I add the colony’s first super, giving them space to expand and store surplus honey. I’m also diving into successional sowing — how often to sow different crops, what you can still sow right now in the UK, and how this simple habit keeps food coming all summer long. If you want steady harvests and fewer gluts, this is the segment to listen to.

Early summer has truly arrived, and with it comes one of my favourite celebrations in the gardening calendar—Tomato Fortnight. As I shared in this week’s Veg Grower Podcast, the allotment and kitchen garden are bursting with activity, from staking tomatoes to sowing French beans, harvesting peas, and even spotting new life on my citrus tree. Tomato Fortnight: Why I Grow So Many Varieties Down on the allotment, the heat has been intense, but the tomatoes are thriving. I grow around eight different varieties, each chosen for a specific purpose—beefsteaks for sandwiches, salad tomatoes for everyday use, cherries for hanging baskets, and plum tomatoes for passata. As I said in the episode: “There are so many different varieties, hundreds and hundreds of varieties… that is why I grow so many different varieties of tomatoes.” Between home and the allotment, that adds up to around 30 plants—and honestly, I could still grow more. Greenhouse vs. Outdoor Tomatoes Greenhouse tomatoes crop earlier but lack the depth of flavour of outdoor-grown fruit. Outdoors, I rely on blight‑resistant varieties like Crimson Crush and Crimson Blush to help avoid devastation from late‑season blight. “Any tomatoes growing outside, unless they are blight resistant, are susceptible… it can literally rot your crop within a week.” Watering & Feeding Consistent watering is key to avoiding split fruit and blossom end rot. I mulch heavily with straw to lock in moisture and feed weekly with seaweed until flowering, then switch to tomato feed. Sweetcorn, Squash & Straw Bale Growing The allotment beds are now fully planted. Sweetcorn has gone in as a block, not rows, to ensure good wind pollination. Squash and courgettes are thriving in the straw bales, settling in nicely after the recent cold snap. Interestingly, my maincrop potatoes have overtaken the first earlies due to that cold spell: “The cold snap… just set those first earlies back a little bit.” Catching Rainwater in a Dry Year Back home, I’ve been racing to put out buckets and containers ahead of the forecast rain. “It has been a very dry year so far… I want to catch as much rainwater as I can.” With 16 water butts running low, every drop counts. Seed of the Month: French Beans June’s seed of the month is one of my absolute favourites—French climbing beans. They’re fast, productive, and perfect for filling gaps as spring crops finish. Sowing is simple: Sow direct 2 cm deep or Start in modules for quick germination (7–14 days) Beans aren’t hungry plants, but they do need something to climb. I use hazel-stick frames, drilling holes with a soil auger to get the sticks firmly into the ground. “They simply curl their way up around the stick… I find it fascinating.” I also grow Borlotto for both fresh pods and dried beans—beautiful, versatile, and easy to store. Kitchen Harvests & Courgette Fritters Harvests are rolling in: lettuce, radish, spring onions, peas, strawberries, raspberries, and the first courgettes of the year. To celebrate the courgette glut, this week’s recipe is Early Summer Courgette & Mint Fritters with Lemon Yoghurt—crisp, fresh, and perfect for lunch. “These fritters are crisp on the outside, soft in the middle… lifted beautifully by fresh mint.” Bee Update: A Calm, Growing Colony My weekly apiary visit brought brilliant news: “The bees have incredibly settled in… we’re now up to eight frames of bees.” Even better—I finally spotted the queen. Supers will be going on soon, meaning honey isn’t far away. Book of the Month: Home Brewing by Kevin Forbes May’s unexpected Book of the Month was Home Brewing by Kevin Forbes. With elderflowers in full swing, I used it to make cordial and even started elderflower wine. “This book made it sound very, very easy.” For June, I’ll be diving into The Victorian Kitchen Garden by Jennifer Davies.

This week’s bank holiday brought record‑breaking heat, and like many gardeners, I’ve spent most of my time simply trying to keep plants alive. Between fast‑drying soil, thirsty young crops, and a greenhouse that felt more like an oven, it’s been a week of adapting, improvising, and learning a few new tricks to keep everything going. In the Kitchen Garden It’s been a scorching bank holiday, and most of my time has gone into simply keeping plants alive. Watering has been the big job this week, especially with young plants and pots drying out so quickly. The greenhouse has been a challenge too — my auto‑pots are brilliant, but even they struggled as the tank water evaporated in the heat. I’ve opened the window permanently and really should fit an auto‑vent. A small win: using the Ryobi stick pump with a hosepipe has cut watering time from an hour to about 20 minutes. That’s been a lifesaver. We’ve planted out beans, rosemary and sage, and harvested peas, rhubarb, and our first strawberries. On the Allotment Watering is harder here, with troughs several plots away, but the straw mulch continues to make a huge difference. A reminder from this week: not everything needs watering daily. Newly planted crops, yes. Established plants, no — a deep weekly soak is often enough. I’ve been working early mornings to beat the heat and planted out more beans using hazel supports. The soil is rock‑hard, so I used a drill and auger to get the canes in. Recipe of the Week New potatoes with garden greens and herb oil — simple, seasonal, and full of flavour. Full recipe is on the website. Bee Update My first hive inspection went well. More bees, new comb, nectar, and larvae — all signs the queen is laying, even though I didn’t spot her. A good start for the colony. Chelsea Flower Show & A New Direction A brief visit to Chelsea left me inspired. The gardens were stunning, and it got me thinking: why shouldn’t a vegetable garden look beautiful too? After also visiting Amberley Museum, I’ve settled on a more rustic kitchen garden style — hazel supports, herbs edging the beds, fan‑trained fruit trees, and reducing visible plastic where possible. It’s a long‑term project, but it finally feels like the right direction. If you want the full story, including all the details and thoughts behind these changes, have a listen to this week’s episode.

This week’s episode of The Veg Grower Podcast is a real mix of surprises, setbacks, and exciting new beginnings. From unexpected frost damage on the allotment to big changes in the kitchen garden — and the moment Richard finally becomes a beekeeper — there’s plenty to dive into. If you want the full story, the sounds, and the emotions behind it all, make sure you give the episode a listen. Down on the Allotment Richard kicks off the week with a weather surprise — a mid‑May frost that caught many growers off guard. As he said, “This week we have had some frosts… temperatures have certainly dipped overnight.” Potatoes blackened, cucumbers wiped out, and a few tomatoes took a hit. It’s a lesson in not planting tender crops too early, even when the forecast looks safe. But it’s not all doom and gloom — Richard shares how he’s bouncing back and what he’ll do differently next year. Weeding, Asparagus & Garlic Watch With planting paused, Richard focused on weed control — essential at this time of year when everything grows at full speed. He also harvested rhubarb and asparagus, though the spears have been thinner than usual. On the garlic front, the straw mulch continues to help reduce leek rust, though a few spots have appeared. As he explains in the podcast, removing affected leaves now gives the bulbs the best chance to finish strong. In the Kitchen Garden Back home, the sheltered kitchen garden escaped most of the frost damage. Richard has been sorting through his many pots — and discovered that around 75% of his fruit bushes and trees didn’t survive winter. He talks through what happened, what he’s replacing, and why he’s switching to matching pots and decorative stone mulch. Seeds Still Going In There’s still time to sow plenty, so this week included: Cucumbers Nasturtiums Sunflowers Carrots Beetroot Spring onions Richard shares why he’s sowing these now and how they fit into his late‑spring plan. Recipe of the Week This week’s kitchen segment features a creamy spring onion and potato soup — simple, seasonal, and perfect if you’re harvesting early potatoes. Listen for the full method and tips. Beekeeping Begins The big moment has arrived — Richard is officially a beekeeper. He collected his nuc on Saturday, transported it safely, and transferred the frames into his hive. As he described, “Within another couple of hours, the bees seem to have settled in.” He also shares the full story of getting stung, settling the bees, and how he found the perfect field site.

This week has been one of those classic early‑May weeks where everything seems to need doing at once. I’ve been sowing our Seed of the Month, tackling slugs and snails in the kitchen garden, trying to stay on top of the allotment before inspections begin, and finishing our April Book of the Month: RHS Can I Grow Potatoes in Pots? by Sally Nex. There’s plenty to share, so let’s get into it. From the Kitchen Garden This week in the kitchen garden we’ve been sowing our Seed of the Month: Winter Cabbage. I’m a little later than planned, but May and June are still perfect months to get these hardy brassicas started. Winter cabbages are one of my favourite crops because they stand strong through the cold months and give you that wonderful feeling of harvesting fresh veg when everything else has slowed down. There’s nothing quite like cutting a crisp cabbage on Christmas Day. Somvarities I recommend are: Winter cabbage Tudra F1 Savoy vertus 2 Savoy Di Verona I sow mine in root trainers filled with a good quality seed compost, making a hole about a centimetre deep and dropping in one seed per cell. They don’t need heat at this time of year — just a cool, bright spot in the shed. Once the roots show at the bottom, they’re ready for potting on. I’ll be planting mine out in the bed where my first early potatoes have been growing, once those are harvested in June. Alongside the cabbages, the kitchen garden has been full of activity. Lots of plants have gone into the ground, but the slugs and snails have been causing havoc, especially on my squash and sweetcorn. Thankfully there’s still time to sow replacements, and I even picked up a couple of courgette plants from the garden centre — different varieties to what I usually grow, but I’m always happy to experiment. To help manage the slug problem, I’ve been using an upturned clay pot as a trap. The slugs hide inside during the day, making them easy to collect and feed to the chickens. It’s simple, effective, and nothing goes to waste. Some of my brassicas, especially the purple sprouting broccoli and kale, are still in flower and taking up a lot of space, but I’m determined to save more of my own seed this year, so I’m letting them finish their cycle before clearing the beds. Down on the Allotment It’s been incredibly busy on the allotment. We’re only a third of the way through the year, but everything seems to have hit at once. I’ll admit I’ve been feeling a bit overwhelmed — a combination of dry weather, lots of planting, and the knowledge that allotment inspections are just around the corner. To stay on top of things, I sit down every Thursday evening and write a list of weekend tasks, sorted by priority: Top priority: jobs that will cause damage if ignored — watering, planting out, anything urgent. Medium priority: tidying, mowing, weeding, keeping the plot looking cared for. Low priority: fun projects like cutting comfrey for compost or mulch. This week I’ve been planting out cucumbers, which are now climbing up hazel sticks harvested from my own tree. They look great once they’re in, even if the sticks are a bit of a battle to get into the ground. I’ve also been cutting back comfrey. It’s a brilliant plant for compost, mulch, and homemade plant feed, though it does have a habit of popping up everywhere. The leaves make a great mulch for tomatoes and cucumbers, adding potassium and helping retain moisture. The allotment is looking good overall. Potatoes are up, asparagus and rhubarb are coming thick and fast, and the garlic is looking excellent with no sign of leek rust. Even the elephant garlic is starting to form flower heads — which I’ll snap off and use in the kitchen. Recipe of the Week — Broad Bean Smash This week’s recipe is a simple but delicious Broad Bean Smash, perfect for early‑season broad beans that have overwintered beautifully. You’ll find the full recipe on the Veg Grower Podcast website.

This week has been a little different here at the Veg Grower Podcast. While the allotment and kitchen garden have mostly seen me planting out the last of the season’s young plants, the real highlight has been my annual trip to the Gardener’s World Spring Fair at Beaulieu. It’s a show I look forward to every single year, and once again it didn’t disappoint. From catching up with friends like Aid Sellers and Lucy Chamberlain to exploring the inspiring show gardens and stalls, it was a day packed with ideas, conversations, and a good dose of gardening joy. Here’s what I’ve been up to. Catching Up With Friends at the Show One of the things I love most about these events is the people. Gardeners often work alone in their plots, but shows like this remind us that we’re part of a huge, enthusiastic community. I caught up with Ade Sellers, who was hosting the “In Conversation With” stage. Aid spoke passionately about the joy of seeing audiences engage with speakers — from seasoned growers to complete beginners. He described those moments when someone hears a single nugget of advice and you can almost see the lightbulb switch on. That’s what these shows are all about. Later, I met up with Lucy Chamberlain, who, alongside De Graft, created the “Make a Metre Matter” garden. Divided into nine one‑metre squares, it showcased everything from punchy salad leaves to wildlife habitats, including a beautifully crafted hedgehog nest made entirely from natural, easy‑to‑source materials. Lucy’s enthusiasm for small‑space growing was infectious — proof that even a single square metre can transform a space. A Picnic Worth Talking About Of course, no day out is complete without food, and this week’s Recipe of the Week was designed with picnics in mind: a Spring Garden Quiche filled with asparagus, spring onions, herbs, and a creamy egg mixture. I cheated with shop‑bought pastry (don’t judge!), but the result was delicious — perfect for eating on the lawn between exploring the gardens and stalls. The full recipe is on the website if you fancy giving it a go. Exploring the Show We arrived at Beaulieu just as the gates opened, with Amanda and Roxy joining me thanks to a mercifully cloudy forecast. The gardens were my first stop — they always are — and the designers had done a fantastic job. From wildlife‑friendly planting to clever small‑space ideas, there was plenty to take home and try. As always, I couldn’t resist a bit of shopping. I came away with: Two bottles of Rudecello (rhubarb‑infused vodka — surprisingly good!) A few carnivorous plants to help with indoor pests Four young trees from Jurassic Plants: Two citrus A greengage A Chinese quince The afternoon brought rain, and the showground emptied almost instantly, but even that didn’t dampen the mood. It was a brilliant day out — full of ideas, friendly faces, and that unmistakable buzz that only a gardening show can bring. Looking Ahead I’m already looking forward to Gardeners’ World Live in June and Audley End in September, where Lucy will be creating another Make a Metre Matter garden. If you’ve never been to one of these shows, I can’t recommend them enough. They’re friendly, practical, and packed with inspiration for gardeners of all levels. If you were at the Spring Fair, I’d love to hear what you thought. And as always, if you enjoy the podcast, a rating or review helps more people discover the joy of growing their own food.

We’re at the end of April and everything suddenly feels early this year. Warm days, fast growth, and that sense that the season has properly kicked into gear. I’ve taken a few risks in the kitchen garden, made good progress down on the allotment, and had a beekeeping experience that’s left me more excited than ever about keeping my own hive. Here’s what’s been happening. From the Kitchen Garden; Planting Early I’ve done something I don’t normally do at this time of year: I planted out all my tender plants. Tomatoes, aubergines, chillies, peppers, courgettes — they’re all in the ground. It’s a gamble, but with fleece ready and plenty of backup plants, I’m willing to take the chance. The kitchen garden looks full now, even though a few brassicas are still flowering before they come out. A big job finally ticked off was moving the Belfast sinks that hold our herbs. With my brother’s help, they’re now in front of the potting shed and look much better there. Seed sowing is calming down, although I did lose a batch of sweetcorn after leaving them too long in the heated propagator. A reminder that airflow matters. I’ve also sown Crown Prince pumpkins — one of my favourites — and I’m hoping to save seed from them later in the year. Watering has suddenly become a daily job. Mulching with compost is helping, but if this dry spell continues, we’ll be relying heavily on the water butts. Down the Allotment; Protecting Brassicas It’s been warm enough that I regretted not taking water with me, so a reminder to take fluids, sunscreen and a hat. I’ve made myself ill before by ignoring that. The last of the potatoes went in this week — King Edwards — finishing off six weeks of staggered planting. Compost is always tight, but we had just enough to mulch the bed. The brassicas are all planted out too: sprouts, cabbages, cauliflowers, kale. A bit of lime, firm soil, and a good watering. The pigeons have already shown interest, but instead of netting, I’ve put up children’s windmill toys. They move in the breeze, scare off pigeons, and still let the smaller birds in to deal with slugs and snails. A quick mow made the whole plot look better, and the asparagus bed is now producing well. I picked a good handful this week, and more spears are appearing every day. Recipe of the Week With early peas and fresh mint ready, I made a simple pea and mint soup. Butter, onion, garlic, peas, stock, fresh mint — blended until smooth and served with crusty bread. It tastes like spring in a bowl and is a great way to use those first early peas. From the Podding Shed; My First Real Beekeeping Experience For my birthday, my wife booked me onto a beekeeping experience day, and it was fascinating. The beekeeper I visited manages 140 hives across Sussex, and as we arrived, a swarm was already moving between trees. Standing in the middle of thousands of bees was incredible — they weren’t aggressive, just busy. We suited up and went through several hives, checking for eggs, honey stores, pollen and queen cells. I learned a huge amount, including how to spot signs of swarming. One hive was a bit angry, and after we took our suits off, I did get stung twice, but it hasn’t put me off at all. What it has done is confirm that keeping bees at home isn’t suitable — too close to neighbours. The allotment is the better option, but the council requires experience before granting permission, which is tricky when you can’t get experience without keeping bees. I’m working with them to find a way forward. I’m more excited than ever to start keeping bees properly.