Welcome, green thumbs and gardening enthusiasts, to another exciting episode of the Veg Grower podcast! This week, we’re diving deep into the fascinating world of wormeries – those incredible systems that turn organic waste into nature’s very own “black gold.” So, buckle up, because we’re about to explore how these wriggling wonders can transform your garden and make a positive impact on the environment.  What is a Wormery? A wormery, also known as a vermicomposting system, is a clever way to harness the power of worms to break down organic matter and produce nutrient-rich compost. These composting heroes are no other than earthworms, a gardener’s best friends. They work tirelessly to convert kitchen scraps, garden waste, and even paper into a dark, crumbly, and highly nutritious compost that can breathe new life into your plants.  Why Should You Embrace Wormeries? 1. Sustainable Waste Management: With wormeries, you can significantly reduce the amount of organic waste that ends up in landfills. By composting your kitchen and garden waste with the help of these eco-friendly helpers, you’re actively contributing to a more sustainable and environmentally friendly lifestyle. 2. Nutrient-Rich Compost: The compost produced by wormeries is a powerhouse of nutrients. Worm castings, also known as “vermicast,” are filled with essential minerals and beneficial microorganisms that promote soil health and plant growth. 3. Improved Soil Structure: Adding wormery compost to your soil enhances its structure, making it more airy and well-draining. This improved soil structure allows plant roots to access oxygen and water more effectively, leading to healthier and more robust plants. 4. Cost-Effective Solution: Wormeries are relatively low-cost and low-maintenance. Once established, they provide a continuous supply of compost, saving you money on commercial fertilizers and soil conditioners.  Starting Your Own Wormery Setting up a wormery is straightforward, and you can do it in just a few simple steps: Step 1: Choose the Right Worms: Red worms (Eisenia fetida or Eisenia andrei) are the ideal species for vermicomposting. They thrive in organic matter and reproduce quickly, ensuring a steady workforce for your composting needs. Step 2: Select a Suitable Container: You can use a specially designed wormery bin or even a DIY solution using old containers. Ensure it has good ventilation and drainage to maintain a healthy environment for the worms. Step 3: Bedding and Feeding: Fill the container with moist bedding material such as shredded newspaper, cardboard, or coconut coir. Introduce the worms to their new home and start feeding them kitchen scraps like vegetable peels, coffee grounds, and fruit scraps. Avoid adding meat, dairy, oily foods, or pet waste. Step 4: Maintenance: Keep an eye on the moisture level and ensure the wormery remains moist but not waterlogged. Feed the worms regularly, but don’t overfeed. Harvest the compost when it’s ready, usually every few months.  Podcast Highlights In this week’s Veg Grower podcast, we delve deeper into the ins and outs of wormeries. Richard shares how he has successfully implemented wormeries in his garden, exploring their tips and tricks for a thriving vermicomposting system. We also have Scott’s recipe of the week a delicious slow cooked runner bean with preserved lemons dish which is absolutely delightful. Don’t forget we can only grow this podcast with your help. Leave a review on your podcast provider or consider becoming a supporting member by clicking the button below Join our supporters club    

Welcome, green thumbs and gardening enthusiasts, to another exciting episode of the Veg Grower podcast! This week, we’re diving deep into the fascinating world of wormeries – those incredible systems that turn organic waste into nature’s very own “black gold.” So, buckle up, because we’re about to explore how these wriggling wonders can transform your garden and make a positive impact on the environment. <h2>What is a Wormery?</h2> A wormery, also known as a vermicomposting system, is a clever way to harness the power of worms to break down organic matter and produce nutrient-rich compost. These composting heroes are no other than earthworms, a gardener’s best friends. They work tirelessly to convert kitchen scraps, garden waste, and even paper into a dark, crumbly, and highly nutritious compost that can breathe new life into your plants. <h2>Why Should You Embrace Wormeries?</h2> 1. Sustainable Waste Management: With wormeries, you can significantly reduce the amount of organic waste that ends up in landfills. By composting your kitchen and garden waste with the help of these eco-friendly helpers, you’re actively contributing to a more sustainable and environmentally friendly lifestyle. 2. Nutrient-Rich Compost: The compost produced by wormeries is a powerhouse of nutrients. Worm castings, also known as “vermicast,” are filled with essential minerals and beneficial microorganisms that promote soil health and plant growth. 3. Improved Soil Structure: Adding wormery compost to your soil enhances its structure, making it more airy and well-draining. This improved soil structure allows plant roots to access oxygen and water more effectively, leading to healthier and more robust plants. 4. Cost-Effective Solution: Wormeries are relatively low-cost and low-maintenance. Once established, they provide a continuous supply of compost, saving you money on commercial fertilizers and soil conditioners. <h2>Starting Your Own Wormery</h2> Setting up a wormery is straightforward, and you can do it in just a few simple steps: Step 1: Choose the Right Worms: Red worms (Eisenia fetida or Eisenia andrei) are the ideal species for vermicomposting. They thrive in organic matter and reproduce quickly, ensuring a steady workforce for your composting needs. Step 2: Select a Suitable Container: You can use a specially designed wormery bin or even a DIY solution using old containers. Ensure it has good ventilation and drainage to maintain a healthy environment for the worms. Step 3: Bedding and Feeding: Fill the container with moist bedding material such as shredded newspaper, cardboard, or coconut coir. Introduce the worms to their new home and start feeding them kitchen scraps like vegetable peels, coffee grounds, and fruit scraps. Avoid adding meat, dairy, oily foods, or pet waste. Step 4: Maintenance: Keep an eye on the moisture level and ensure the wormery remains moist but not waterlogged. Feed the worms regularly, but don’t overfeed. Harvest the compost when it’s ready, usually every few months. <h2>Podcast Highlights</h2> In this week’s Veg Grower podcast, we delve deeper into the ins and outs of wormeries. Richard shares how he has successfully implemented wormeries in his garden, exploring their tips and tricks for a thriving vermicomposting system. We also have <a href="https://theveggrowerpodcast.co.uk/scotts-slow-cooked-runner-beans-with-preserved-lemon-chilli-and-tomato/" rel="noreferrer noopener nofollow" target="_blank">Scott’s recipe of the week</a> a delicious slow cooked runner bean with preserved lemons dish which is absolutely delightful. Don’t forget we can only grow this podcast with your help. Leave a review on your podcast provider or consider becoming a supporting member by clicking the button below <a href="https://theveggrowerpodcast.co.uk/member-sign-up/" rel="noopener noreferrer nofollow" target="_blank">Join our supporters club </a>

#512 Wormeries: Nature’s Recyclers in Your Garden

Hello, gardening enthusiasts! Welcome to another exciting episode of the Veg Grower Podcast. I’m Richard, your host, on a mission to grow all my fruit, vegetables, and herbs in my beloved allotment and garden. In this episode, we’ll explore effective ways for dealing with garden pests naturally, along with the latest updates from my productive allotment. Let’s dive in!  Dealing with Garden Pests Naturally: While my garden usually enjoys pest-free days, this week has brought a few unwelcome visitors. First, I noticed peach leaf curl, a fungal disease affecting peach and nectarine trees. It’s a rare sight at this time of year, but I’m tackling it by handpicking the infected leaves and taking extra precautions by bringing affected plants into the greenhouse from November to May. Another challenge I faced is powdery mildew on my courgettes. This common fungal disease can be quite a nuisance, but I’m promptly removing the affected leaves. Some fellow gardeners have recommended a natural treatment using milk spray, which I’m eager to try. Caterpillars have also been spotted munching on my beloved Brussels sprouts. Although this is an uncommon issue in my garden, I’m taking action by picking off the caterpillars and their eggs regularly. The wild birds, who are excellent allies in the garden, usually help maintain the balance, but I’m supporting them further by providing these caterpillar snacks to my chickens. I recently received a query from a listener in our Facebook group about allium leaf miners. These pesky small flies lay eggs on allium plants, causing damage. Unfortunately, there are no specific treatments available, but I plan to incorporate crop rotation and good garden hygiene to mitigate future occurrences.  Allotment Adventures: Our allotment has been bustling with activity lately. I can’t help but notice how much noisier it has become since the new reload opened nearby. Nevertheless, we continue our commitment to grow food here despite the distractions. Harvests have been abundant this week, with beans, tomatoes, potatoes, and onions gracing our baskets. The hard work invested in nurturing these plants has certainly paid off, and we’re reaping the rewards of fresh, homegrown produce. Additionally, I had the chance to harvest some delightful currants from the top part of the allotment after lending a helping hand to my neighbor by trimming their plot. It’s always a pleasure to foster a sense of community among allotment growers. Rainy weather has left the grass area too thick to mow, but I’m eagerly waiting for it to dry out so I can tidy it up properly. As we strive for an efficient and productive allotment, I’ve emptied a compost bin, spreading its fantastic compost over one of our beds to nourish the soil for future growth. Empty spaces are emerging, and I’m quickly filling them with seeds and other vegetable plants. Every inch of space matters, and I’m maximizing our growing potential in the allotment.  Conclusion: That’s a wrap for this week’s episode of the Veg Grower Podcast. I hope you found the tips on dealing with garden pests without pesticides helpful and enjoyed the updates from our lively allotment adventures. Remember, maintaining a healthy garden and allotment requires vigilance and a harmonious relationship with nature. Be sure to try out Scott’s mouth-watering French peas recipe, and stay tuned for more exciting gardening insights and updates in future episodes. Until next time, happy gardening, and remember to grow and enjoy your own produce! If you have enjoyed this podcast and want to support us then please hit the button below to find out more!! Join our supporters club    

Hello, gardening enthusiasts! Welcome to another exciting episode of the Veg Grower Podcast. I’m Richard, your host, on a mission to grow all my fruit, vegetables, and herbs in my beloved allotment and garden. In this episode, we’ll explore effective ways for dealing with garden pests naturally, along with the latest updates from my productive allotment. Let’s dive in! <h2>Dealing with Garden Pests Naturally:</h2> While my garden usually enjoys pest-free days, this week has brought a few unwelcome visitors. First, I noticed peach leaf curl, a fungal disease affecting peach and nectarine trees. It’s a rare sight at this time of year, but I’m tackling it by handpicking the infected leaves and taking extra precautions by bringing affected plants into the greenhouse from November to May. Another challenge I faced is powdery mildew on my courgettes. This common fungal disease can be quite a nuisance, but I’m promptly removing the affected leaves. Some fellow gardeners have recommended a natural treatment using milk spray, which I’m eager to try. Caterpillars have also been spotted munching on my beloved Brussels sprouts. Although this is an uncommon issue in my garden, I’m taking action by picking off the caterpillars and their eggs regularly. The wild birds, who are excellent allies in the garden, usually help maintain the balance, but I’m supporting them further by providing these caterpillar snacks to my chickens. I recently received a query from a listener in our Facebook group about allium leaf miners. These pesky small flies lay eggs on allium plants, causing damage. Unfortunately, there are no specific treatments available, but I plan to incorporate crop rotation and good garden hygiene to mitigate future occurrences. <h2>Allotment Adventures:</h2> Our allotment has been bustling with activity lately. I can’t help but notice how much noisier it has become since the new reload opened nearby. Nevertheless, we continue our commitment to grow food here despite the distractions. Harvests have been abundant this week, with beans, tomatoes, potatoes, and onions gracing our baskets. The hard work invested in nurturing these plants has certainly paid off, and we’re reaping the rewards of fresh, homegrown produce. Additionally, I had the chance to harvest some delightful currants from the top part of the allotment after lending a helping hand to my neighbor by trimming their plot. It’s always a pleasure to foster a sense of community among allotment growers. Rainy weather has left the grass area too thick to mow, but I’m eagerly waiting for it to dry out so I can tidy it up properly. As we strive for an efficient and productive allotment, I’ve emptied a compost bin, spreading its fantastic compost over one of our beds to nourish the soil for future growth. Empty spaces are emerging, and I’m quickly filling them with seeds and other vegetable plants. Every inch of space matters, and I’m maximizing our growing potential in the allotment. <h2>Conclusion:</h2> That’s a wrap for this week’s episode of the Veg Grower Podcast. I hope you found the tips on dealing with garden pests without pesticides helpful and enjoyed the updates from our lively allotment adventures. Remember, maintaining a healthy garden and allotment requires vigilance and a harmonious relationship with nature. Be sure to try out <a href="https://theveggrowerpodcast.co.uk/french-peas/" rel="nofollow" target="_blank">Scott’s mouth-watering French peas recipe</a>, and stay tuned for more exciting gardening insights and updates in future episodes. Until next time, happy gardening, and remember to grow and enjoy your own produce! If you have enjoyed this podcast and want to support us then please hit the button below to find out more!! <a href="https://theveggrowerpodcast.co.uk/member-sign-up/" rel="noopener noreferrer nofollow" target="_blank">Join our supporters club </a>

#511 Dealing with Garden Pests Naturally & Allotment Adventures#511

Welcome to Episode 510 of the Veg Grower Podcast! In this exciting instalment, we dive into the latest happenings in the world of vegetable gardening, allotments, and fruitful harvests. Join us as we explore allotment updates, summer fruit tree care, and the joys of a bountiful garden harvest. Let’s get started!  Allotment Updates: Weeding, Harvesting, and Surprising Discoveries On the allotment, we’ve been diligently tackling the ongoing task of weeding to ensure our crops thrive. The battle against weeds is never-ending, but it’s a crucial step to maintain a healthy growing environment. Alongside weeding, we’ve been rewarded with an abundant harvest. Tomatoes, runner beans, potatoes, blackberries, currents, and gooseberries have graced our baskets. One highlight has been the introduction of Maris Bard early potatoes, which have surpassed our expectations with their impressive yield and size. While they may suffer from scab, the reward of flavour and quantity more than makes up for it. Additionally, we’ve explored creative ways to utilize empty beds, such as planting purple French beans after clearing the broad bean plants. Our gardening journey has also included the excitement of Charles, our crown prince pumpkin plant, producing a squash with intriguing features. We eagerly await its further development.  Summer Fruit Tree Care: Nurturing and Supporting Healthy Growth In the segment on summer fruit tree care, we discussed how recent strong winds posed a risk to our precious trees. We explored techniques to address potential damage, such as gently using tights to hold broken branches together. Additionally, we delved into the concept of the June drop, nature’s way of thinning excess fruit to ensure optimal development. Pruning stone fruit trees was highlighted as a vital task during the summer months, along with providing proper nutrition, mulching, and consistent watering. Our aim is to create a nurturing environment that promotes fruit tree health and productivity, ensuring a future abundance of delicious homegrown fruits.  Recipe time A few weeks ago I thought it would be good to get some new voices on the podcast in particular a chef. Well listener Scott has stepped up and share a recipe and even recorded audio for it. Its a Stilton, Smoked Bacon and vegetable gratin. It sounds absolutely delicious and love to know what you think of it.  Garden Update: Strawberries, Peas, Spinach, and Abundant Harvests Transitioning to the home garden, we expressed gratitude for minimal damage caused by the strong winds. In the greenhouse, we’ve witnessed our strawberries in hanging baskets sending out runners. We’ve taken advantage of this natural process, carefully pinning the runners into small pots filled with multi-purpose compost, with the goal of obtaining new plants for next year. Outside, we’ve cleared the first batch of peas, making space for a potential new sowing to tackle the challenges we’ve faced this year. Spinach has also found its place in a raised bed, ready to provide us with an additional harvest. The season has brought us peas, radishes, beetroot, courgettes, raspberries, Tayberries, and currents, filling our kitchen with an array of homegrown delights. Conclusion: A Call to Action and Growing Together As this episode comes to a close, we extend an invitation to our listeners to leave a review for the Veg Grower Podcast. Your feedback helps us reach more gardening enthusiasts and share the joy of growing our own food. We also encourage you to consider becoming a supporting member, unlocking exclusive behind-the-scenes content and receiving monthly seed collections. Connect with us via email or our website’s voicemail feature, and don’t forget to follow us on social media for further updates, tips, and inspiration. Join our supporters club     Until next time, take care, keep gardening, and relish in the abundant harvests nature provides. Happy growing!

Welcome to Episode 510 of the Veg Grower Podcast! In this exciting instalment, we dive into the latest happenings in the world of vegetable gardening, allotments, and fruitful harvests. Join us as we explore allotment updates, summer fruit tree care, and the joys of a bountiful garden harvest. Let’s get started! <h2>Allotment Updates: Weeding, Harvesting, and Surprising Discoveries</h2> On the allotment, we’ve been diligently tackling the ongoing task of weeding to ensure our crops thrive. The battle against weeds is never-ending, but it’s a crucial step to maintain a healthy growing environment. Alongside weeding, we’ve been rewarded with an abundant harvest. Tomatoes, runner beans, potatoes, blackberries, currents, and gooseberries have graced our baskets. One highlight has been the introduction of Maris Bard early potatoes, which have surpassed our expectations with their impressive yield and size. While they may suffer from scab, the reward of flavour and quantity more than makes up for it. Additionally, we’ve explored creative ways to utilize empty beds, such as planting purple French beans after clearing the broad bean plants. Our gardening journey has also included the excitement of Charles, our crown prince pumpkin plant, producing a squash with intriguing features. We eagerly await its further development. <h2>Summer Fruit Tree Care: Nurturing and Supporting Healthy Growth</h2> In the segment on summer fruit tree care, we discussed how recent strong winds posed a risk to our precious trees. We explored techniques to address potential damage, such as gently using tights to hold broken branches together. Additionally, we delved into the concept of the June drop, nature’s way of thinning excess fruit to ensure optimal development. Pruning stone fruit trees was highlighted as a vital task during the summer months, along with providing proper nutrition, mulching, and consistent watering. Our aim is to create a nurturing environment that promotes fruit tree health and productivity, ensuring a future abundance of delicious homegrown fruits. <h2>Recipe time</h2> A few weeks ago I thought it would be good to get some new voices on the podcast in particular a chef. Well listener Scott has stepped up and share a recipe and even recorded audio for it. Its a <a href="https://theveggrowerpodcast.co.uk/stilton-smoked-bacon-and-vegetable-gratin/" rel="nofollow" target="_blank">Stilton, Smoked Bacon and vegetable gratin</a>. It sounds absolutely delicious and love to know what you think of it. <h2>Garden Update: Strawberries, Peas, Spinach, and Abundant Harvests</h2> Transitioning to the home garden, we expressed gratitude for minimal damage caused by the strong winds. In the greenhouse, we’ve witnessed our strawberries in hanging baskets sending out runners. We’ve taken advantage of this natural process, carefully pinning the runners into small pots filled with multi-purpose compost, with the goal of obtaining new plants for next year. Outside, we’ve cleared the first batch of peas, making space for a potential new sowing to tackle the challenges we’ve faced this year. Spinach has also found its place in a raised bed, ready to provide us with an additional harvest. The season has brought us peas, radishes, beetroot, courgettes, raspberries, Tayberries, and currents, filling our kitchen with an array of homegrown delights. Conclusion: A Call to Action and Growing Together As this episode comes to a close, we extend an invitation to our listeners to leave a review for the Veg Grower Podcast. Your feedback helps us reach more gardening enthusiasts and share the joy of growing our own food. We also encourage you to consider becoming a supporting member, unlocking exclusive behind-the-scenes content and receiving monthly seed collections. Connect with us via email or our website’s voicemail feature, and don’t forget to follow us on social media for further updates, tips, and inspiration. <a href="https://theveggrowerpodcast.co.uk/member-sign-up/" rel="noopener noreferrer nofollow" target="_blank">Join our supporters club </a><a href="https://theveggrowerpodcast.co.uk/member-sign-up/" rel="noopener noreferrer nofollow" target="_blank"></a> Until next time, take care, keep gardening, and relish in the abundant harvests nature provides. Happy growing!

#510 Allotment Updates, Summer Fruit Tree Care, and Harvests

Hello, fellow gardening enthusiasts! Welcome to another exciting episode of the Veg Grower Podcast. Today, we’re diving into the wonderful world of basil. Get ready for a basil bonanza filled with growing tips, recipe delights, and updates from our thriving allotment. Allotment Update: Harvests and Green Vibrancy In our allotment update segment, we’ll share the latest happenings in our vegetable garden. It’s been a rewarding time as we’ve been reaping the fruits of our labour. Juicy Tayberries, succulent raspberries, crisp peas, luscious strawberries, and versatile courgettes have been gracing our plates with their homegrown goodness. There’s truly nothing quite like the satisfaction of harvesting your own produce. But it’s not just about harvesting; we’ve also been sowing new crops to keep our garden vibrant and diverse. Recently, we planted a variety of lettuces and rocket, adding a splash of green to our garden beds. The process of nurturing these leafy greens from seed to plate is both rewarding and fulfilling. Basil: A Herb with Green Magic In the spotlight of today’s episode, we have the magnificent herb: basil. Basil holds a special place in the hearts of gardeners and food enthusiasts alike. From its vibrant green leaves to its enticing aroma, basil is a must-have in any herb garden. Growing Tips: Unlocking the Basil’s Potential We’ll provide you with expert tips on growing your own basil. Whether you have a spacious garden or a tiny windowsill, basil can thrive with the right care. We’ll guide you through the process, from sowing the seeds to maintaining the plants for bushier growth. You’ll learn how to harness the full potential of this versatile herb in your own garden. The Versatility of Basil: From Garden to Kitchen But it doesn’t stop there! Basil is renowned for its various culinary applications. We’ll explore the incredible versatility of basil in the kitchen, from classic Italian dishes like Caprese salad and pesto sauce to exotic Thai curries and Vietnamese pho. You’ll discover how basil can elevate your favorite recipes with its distinct flavor and fresh aroma. Recipe Delights: Homemade Pesto Speaking of recipes, our recipe segment will feature a delightful pesto recipe. Pesto is a timeless favorite that showcases the amazing taste of basil. Here’s how you can make your own pesto: Ingredients:  A generous bunch of fresh basil leaves A handful of pine nuts Two garlic cloves Half a cup of grated Parmesan cheese A quarter cup of extra virgin olive oil A pinch of salt  Instructions:  Toast the pine nuts in a dry frying pan over medium heat until they turn golden brown and become fragrant. In a food processor or blender, combine the toasted pine nuts, garlic cloves, and fresh basil leaves. Pulse until they’re finely chopped and well combined. Add the grated Parmesan cheese and a pinch of salt. Give it a few more pulses to incorporate the cheese into the mixture. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Transfer the pesto to a jar or container and store it in the refrigerator. It will keep for about a week, but trust us, it won’t last that long!  Allotment Updates: Shed Tidying and Harvest Delights But before we wrap up, we’ll also provide updates from our allotment. We have a voicemail from a fellow allotmenteer and youtuber Bill and Val’s Allotment  We’ll share the progress of our ongoing projects, such as tidying the shed and the recent harvests we’ve enjoyed. Additionally, we’ll announce an exciting opportunity for our listeners to join our Supporters Club, where they can access exclusive content and receive monthly seed collections. Join us on this basil-filled journey as we delve into the world of growing, savoring, and enjoying the wonders of this magnificent herb. Together, let’s cultivate knowledge, embrace the joy of nurturing nature’s gifts, and explore the countless possibilities that basil brings to our gardens and kitchens. Tune in to the Veg Grower Podcast for the full episode and be prepared to be inspired by the basil bonanza that awaits. Happy gardening and bon appétit! Don’t forget to rate our podcast on your podcast provider and consider becoming a supporting member by clicking the button below Join our supporters club    

Hello, fellow gardening enthusiasts! Welcome to another exciting episode of the Veg Grower Podcast. Today, we’re diving into the wonderful world of basil. Get ready for a basil bonanza filled with growing tips, recipe delights, and updates from our thriving allotment. Allotment Update: Harvests and Green Vibrancy In our allotment update segment, we’ll share the latest happenings in our vegetable garden. It’s been a rewarding time as we’ve been reaping the fruits of our labour. Juicy Tayberries, succulent raspberries, crisp peas, luscious strawberries, and versatile courgettes have been gracing our plates with their homegrown goodness. There’s truly nothing quite like the satisfaction of harvesting your own produce. But it’s not just about harvesting; we’ve also been sowing new crops to keep our garden vibrant and diverse. Recently, we planted a variety of lettuces and rocket, adding a splash of green to our garden beds. The process of nurturing these leafy greens from seed to plate is both rewarding and fulfilling. Basil: A Herb with Green Magic In the spotlight of today’s episode, we have the magnificent herb: basil. Basil holds a special place in the hearts of gardeners and food enthusiasts alike. From its vibrant green leaves to its enticing aroma, basil is a must-have in any herb garden. Growing Tips: Unlocking the Basil’s Potential We’ll provide you with expert tips on growing your own basil. Whether you have a spacious garden or a tiny windowsill, basil can thrive with the right care. We’ll guide you through the process, from sowing the seeds to maintaining the plants for bushier growth. You’ll learn how to harness the full potential of this versatile herb in your own garden. The Versatility of Basil: From Garden to Kitchen But it doesn’t stop there! Basil is renowned for its various culinary applications. We’ll explore the incredible versatility of basil in the kitchen, from classic Italian dishes like Caprese salad and pesto sauce to exotic Thai curries and Vietnamese pho. You’ll discover how basil can elevate your favorite recipes with its distinct flavor and fresh aroma. Recipe Delights: Homemade Pesto Speaking of recipes, our recipe segment will feature a delightful pesto recipe. Pesto is a timeless favorite that showcases the amazing taste of basil. Here’s how you can make your own pesto: Ingredients: <ul> <li>A generous bunch of fresh basil leaves</li> <li>A handful of pine nuts</li> <li>Two garlic cloves</li> <li>Half a cup of grated Parmesan cheese</li> <li>A quarter cup of extra virgin olive oil</li> <li>A pinch of salt</li> </ul> Instructions: <ol> <li>Toast the pine nuts in a dry frying pan over medium heat until they turn golden brown and become fragrant.</li> <li>In a food processor or blender, combine the toasted pine nuts, garlic cloves, and fresh basil leaves. Pulse until they’re finely chopped and well combined.</li> <li>Add the grated Parmesan cheese and a pinch of salt. Give it a few more pulses to incorporate the cheese into the mixture.</li> <li>With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.</li> <li>Transfer the pesto to a jar or container and store it in the refrigerator. It will keep for about a week, but trust us, it won’t last that long!</li> </ol> Allotment Updates: Shed Tidying and Harvest Delights But before we wrap up, we’ll also provide updates from our allotment. We have a voicemail from a fellow allotmenteer and youtuber <a href="https://youtube.com/@billvalsallotments5915" rel="noreferrer noopener nofollow" target="_blank">Bill and Val’s Allotment</a> We’ll share the progress of our ongoing projects, such as tidying the shed and the recent harvests we’ve enjoyed. Additionally, we’ll announce an exciting opportunity for our listeners to join our Supporters Club, where they can access exclusive content and receive monthly seed collections. Join us on this basil-filled journey as we delve into the world of growing, savoring, and enjoying the wonders of this magnificent herb. Together, let’s cultivate knowledge, embrace the joy of nurturing nature’s gifts, and explore the countless possibilities that basil brings to our gardens and kitchens. Tune in to the Veg Grower Podcast for the full episode and be prepared to be inspired by the basil bonanza that awaits. Happy gardening and bon appétit! Don’t forget to rate our podcast on your podcast provider and consider becoming a supporting member by clicking the button below <a href="https://theveggrowerpodcast.co.uk/member-sign-up/" rel="noopener noreferrer nofollow" target="_blank">Join our supporters club </a>

Basil Bonanza: Growing Tips, Recipe Delights, and Allotment Updates on the Veg Grower Podcast

In this weeks veg grower podcast we are noticing that many of our crops are being harvested which is leaving empty spaces. Seems  a shame to leave that space empty so what can we plant in those empty spaces. Find out in the podcast

In this weeks veg grower podcast we are noticing that many of our crops are being harvested which is leaving empty spaces. Seems a shame to leave that space empty so what can we plant in those empty spaces. Find out in the podcast

#508 What can we plant in those empty spaces

Welcome to another episode of The Veg Ground Podcast! Today, as the evening sun bathes my allotment, I find myself reflecting on how this plot has shaped the past ten years of the podcast. Join me as I take a trip down memory lane and share some exciting updates from the garden. Garden Update: When I first started this podcast a decade ago, I wasn’t on this very allotment. Back then, I was co-working an allotment in Brighton—an hour’s drive away. Maintaining that garden from afar was quite challenging, but it introduced me to the vibrant world of allotments. I fell in love with the sense of community and the joy of growing my own food. Eventually, I decided to apply for an allotment closer to home, and I was fortunate to be accepted. Eight years ago, I took on plot 128B—a space overrun with waist-high couch grass. It was a daunting task, but I rolled up my sleeves and got to work. Clearing the grass and learning valuable lessons along the way, I built a series of beds using pallet wood. Though they served me well initially, I soon realized that pallet wood wasn’t a long-term solution. Recently, I replaced those beds with reclaimed timber, providing a sturdier and more aesthetically pleasing foundation for my crops. Five years ago, I expanded to plot 128A, doubling the size of my allotment. With a generous growing space of 250m2, I replicated the bed system that worked so well on the lower plot. However, I learned from my previous mistake and made the paths between the beds wider—60cm—making it easier to navigate and tend to the plants. Ten Year Anniversary Segment: Today marks a significant milestone—ten years of The Veg Ground Podcast! It has been an incredible journey, and I want to express my heartfelt gratitude to all the listeners who have joined me throughout the years. Your support and enthusiasm have been invaluable. We’ve shared gardening tips, discussed challenges, and celebrated the joys of growing our own food. In honor of this special occasion, I want to highlight some of the heartwarming messages we received from listeners. Your kind words and stories have touched my heart, and they serve as a reminder of the strong community that has grown around this podcast. Thank you for being a part of it! Cherry Pie Recipe: In celebration of the season’s bounty, I want to share a delightful cherry pie recipe with you. With the abundance of cherries from my allotment, this recipe is a perfect way to savor their sweet and tangy flavor. Here’s what you’ll need: Ingredients:  4 cups of fresh cherries, pitted 1 cup granulated sugar 1/4 cup cornstarch 1 tablespoon lemon juice 1/2 teaspoon almond extract 2 pie crusts (store-bought or homemade) 1 tablespoon milk (for brushing) 1 tablespoon granulated sugar (for sprinkling)  Instructions:  Preheat your oven to 400°F (200°C). In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, and almond extract. Stir until the cherries are well coated. Roll out one pie crust and place it in a 9-inch pie dish. Pour the cherry filling into the crust, spreading it evenly. Roll out the second pie crust and cut it into strips. Create a lattice pattern on top of the cherry filling by weaving the strips over and under each other. Trim any excess crust and crimp the edges to seal the pie. Brush the top crust with milk and sprinkle with sugar. Place the pie on a baking sheet to catch any drips, and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pie to cool for at least 2 hours before serving. This will help the filling set.  Slice into this scrumptious cherry pie and savor the flavors of summer. It’s the perfect dessert to enjoy while reflecting on a decade of gardening adventures. Allotment Update: Returning to the present, let’s take a look at the current state of my allotment. The early summer crops are flourishing, and the first harvests have been bountiful. The radishes have provided a peppery crunch to our salads, and the peas have been a delightful addition to stir-fries. The broad beans, with their vibrant green pods, are just days away from being ready for picking. I can already taste the delicious meals they’ll become. The greenhouse is overflowing with tomato plants, their sweet scent filling the air. The cucumbers are beginning to climb their trellises, and the chili peppers are developing fiery personalities. It’s an exciting time, filled with anticipation for the months ahead. Conclusion: As I wrap up this episode and reflect on the past ten years, I’m filled with a sense of gratitude and awe. The garden has been a constant source of inspiration, challenges, and delicious rewards. It has taught me patience, resilience, and the beauty of nurturing life from seed to harvest. Thank you for being a part of The Veg Ground Podcast community. I hope this episode has inspired you to embark on your own gardening adventures. Remember, whether you have an allotment, a small garden, or even a windowsill, you can experience the joy of growing your own food. Until next time, happy gardening!

Welcome to another episode of The Veg Ground Podcast! Today, as the evening sun bathes my allotment, I find myself reflecting on how this plot has shaped the past ten years of the podcast. Join me as I take a trip down memory lane and share some exciting updates from the garden. <h2>Garden Update:</h2> When I first started this podcast a decade ago, I wasn’t on this very allotment. Back then, I was co-working an allotment in Brighton—an hour’s drive away. Maintaining that garden from afar was quite challenging, but it introduced me to the vibrant world of allotments. I fell in love with the sense of community and the joy of growing my own food. Eventually, I decided to apply for an allotment closer to home, and I was fortunate to be accepted. Eight years ago, I took on plot 128B—a space overrun with waist-high couch grass. It was a daunting task, but I rolled up my sleeves and got to work. Clearing the grass and learning valuable lessons along the way, I built a series of beds using pallet wood. Though they served me well initially, I soon realized that pallet wood wasn’t a long-term solution. Recently, I replaced those beds with reclaimed timber, providing a sturdier and more aesthetically pleasing foundation for my crops. Five years ago, I expanded to plot 128A, doubling the size of my allotment. With a generous growing space of 250m2, I replicated the bed system that worked so well on the lower plot. However, I learned from my previous mistake and made the paths between the beds wider—60cm—making it easier to navigate and tend to the plants. <h2>Ten Year Anniversary Segment:</h2> Today marks a significant milestone—ten years of The Veg Ground Podcast! It has been an incredible journey, and I want to express my heartfelt gratitude to all the listeners who have joined me throughout the years. Your support and enthusiasm have been invaluable. We’ve shared gardening tips, discussed challenges, and celebrated the joys of growing our own food. In honor of this special occasion, I want to highlight some of the heartwarming messages we received from listeners. Your kind words and stories have touched my heart, and they serve as a reminder of the strong community that has grown around this podcast. Thank you for being a part of it! <h2>Cherry Pie Recipe:</h2> In celebration of the season’s bounty, I want to share a delightful cherry pie recipe with you. With the abundance of cherries from my allotment, this recipe is a perfect way to savor their sweet and tangy flavor. Here’s what you’ll need: Ingredients: <ul> <li>4 cups of fresh cherries, pitted</li> <li>1 cup granulated sugar</li> <li>1/4 cup cornstarch</li> <li>1 tablespoon lemon juice</li> <li>1/2 teaspoon almond extract</li> <li>2 pie crusts (store-bought or homemade)</li> <li>1 tablespoon milk (for brushing)</li> <li>1 tablespoon granulated sugar (for sprinkling)</li> </ul> Instructions: <ol> <li>Preheat your oven to 400°F (200°C).</li> <li>In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, and almond extract. Stir until the cherries are well coated.</li> <li>Roll out one pie crust and place it in a 9-inch pie dish. Pour the cherry filling into the crust, spreading it evenly.</li> <li>Roll out the second pie crust and cut it into strips. Create a lattice pattern on top of the cherry filling by weaving the strips over and under each other.</li> <li>Trim any excess crust and crimp the edges to seal the pie.</li> <li>Brush the top crust with milk and sprinkle with sugar.</li> <li>Place the pie on a baking sheet to catch any drips, and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.</li> <li>Allow the pie to cool for at least 2 hours before serving. This will help the filling set.</li> </ol> Slice into this scrumptious cherry pie and savor the flavors of summer. It’s the perfect dessert to enjoy while reflecting on a decade of gardening adventures. <h2>Allotment Update:</h2> Returning to the present, let’s take a look at the current state of my allotment. The early summer crops are flourishing, and the first harvests have been bountiful. The radishes have provided a peppery crunch to our salads, and the peas have been a delightful addition to stir-fries. The broad beans, with their vibrant green pods, are just days away from being ready for picking. I can already taste the delicious meals they’ll become. The greenhouse is overflowing with tomato plants, their sweet scent filling the air. The cucumbers are beginning to climb their trellises, and the chili peppers are developing fiery personalities. It’s an exciting time, filled with anticipation for the months ahead. <h2>Conclusion:</h2> As I wrap up this episode and reflect on the past ten years, I’m filled with a sense of gratitude and awe. The garden has been a constant source of inspiration, challenges, and delicious rewards. It has taught me patience, resilience, and the beauty of nurturing life from seed to harvest. Thank you for being a part of The Veg Ground Podcast community. I hope this episode has inspired you to embark on your own gardening adventures. Remember, whether you have an allotment, a small garden, or even a windowsill, you can experience the joy of growing your own food. Until next time, happy gardening!

#507 Reflecting on 10 Years of Allotment Adventures

Welcome to the Veg Grower Podcast, where we dive into the wonderful world of growing our own food! In today’s episode, we’ll take you on a journey through our visit to the highly anticipated Gardener’s World Live 2023 event. Join us as we share the inspiring highlights, captivating interviews, and a delightful elderflower cordial recipe that will quench your thirst this summer. On the Allotment: Preparing for the Journey  Before embarking on our adventure to the Gardener’s World Live, we made sure to prepare our beloved allotment. Watering and weeding diligently, we also took the opportunity to plant some squash plants in the empty spaces. Our efforts were rewarded with a bountiful harvest of potatoes, rhubarb, broad beans, and cherries, ensuring that our allotment thrives even during our absence. Gardeners World Live Show: A Gardening Paradise  Now, let’s transport you to the Gardener’s World Live Show, where green thumbs from far and wide gather to celebrate their love for gardening. We had the pleasure of chatting with Jenny and Kate, two incredible individuals who not only shared their own highlights from the show but also offered their unique perspectives as wheelchair users navigating the event. From vibrant show gardens that ignited creativity to meeting gardening experts like Monty Don, the Gardener’s World Live Show proved to be a true gardening paradise for enthusiasts of all abilities. Back in the studio, we couldn’t wait to share our personal highlights from the Gardener’s World Live Show. The vivid colours of the flower displays and the exquisite fragrances filled our senses, inspiring us to bring a touch of the show’s magic to our own gardens. Discovering rare plant varieties in the plant market was a delightful experience, and we couldn’t resist adding a few new treasures to our collection. But the journey doesn’t end there – we have a special treat for you! Elderflower Cordial Recipe: Refreshingly Floral  As summer arrives, it’s time to indulge in the refreshing flavours of elderflower cordial. We’ve crafted a simple yet delightful recipe that showcases the essence of elderflowers. Gather the freshest elderflower heads, infuse them with zesty lemon, and sweeten the mixture with sugar. Our recipe also includes a touch of citric acid for a tangy twist. Sip this floral elixir when the sun is high, and let its enchanting flavours transport you to a blooming garden. Ingredients:  20-25 elderflower heads 1.5 kg (3.3 lbs) granulated sugar 1.5 liters (6 cups) boiling water 2 lemons 75g (2.6 oz) citric acid (available at pharmacies or specialty stores)  Instructions:  Begin by shaking the elderflower heads gently to remove any insects or debris. Make sure to use freshly picked elderflowers for the best flavor. In a large heatproof bowl or container, place the elderflower heads. Zest the lemons and add the zest to the bowl with the elderflowers. Cut the zested lemons into slices and set them aside for later. In a separate pot, bring the water to a boil. Carefully pour the boiling water over the elderflowers and lemon zest in the bowl. Stir gently to submerge all the flowers. Cover the bowl and let the mixture steep for 24-48 hours, allowing the flavors to infuse. After the steeping time, strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot. Add the sugar and lemon slices to the strained liquid, and heat gently over low heat until the sugar has dissolved completely. Stir occasionally to ensure thorough mixing. Once the sugar has dissolved, increase the heat slightly and bring the mixture to a gentle simmer. Let it simmer for 10 minutes, stirring occasionally. Remove the pot from the heat and stir in the citric acid until fully dissolved. This helps to preserve the cordial and gives it a tangy flavor. Allow the cordial to cool completely. Once cooled, pour the cordial into sterilized glass bottles or jars. Seal the containers tightly. Store the elderflower cordial in a cool, dark place or refrigerate. It should keep for several weeks.  To serve, dilute the cordial with still or sparkling water, adjusting the ratio to taste. Enjoy the floral and refreshing flavors of homemade elderflower cordial! Note: Always be cautious when foraging for elderflowers and make sure you can properly identify them. Avoid using elderflowers near busy roads or polluted areas Conclusion: Embrace the Green Journey  Thank you for joining us on this virtual journey through the Gardener’s World Live 2023. We hope you’ve been inspired by the highlights, interviews, and our elderflower cordial recipe. Remember, gardening is not just about nurturing plants; it’s about cultivating a connection with nature and embracing the joy it brings to our lives. Stay tuned for more episodes, gardening tips, and exciting adventures on the Veg Grower Podcast. Until next time, keep growing and thriving! Don’t forget to help support the podcast please consider becoming a supporting member. More details on the button below Join our supporters club    

Welcome to the Veg Grower Podcast, where we dive into the wonderful world of growing our own food! In today’s episode, we’ll take you on a journey through our visit to the highly anticipated Gardener’s World Live 2023 event. Join us as we share the inspiring highlights, captivating interviews, and a delightful elderflower cordial recipe that will quench your thirst this summer. <h2>On the Allotment: Preparing for the Journey </h2> Before embarking on our adventure to the Gardener’s World Live, we made sure to prepare our beloved allotment. Watering and weeding diligently, we also took the opportunity to plant some squash plants in the empty spaces. Our efforts were rewarded with a bountiful harvest of potatoes, rhubarb, broad beans, and cherries, ensuring that our allotment thrives even during our absence. <h2>Gardeners World Live Show: A Gardening Paradise </h2> Now, let’s transport you to the Gardener’s World Live Show, where green thumbs from far and wide gather to celebrate their love for gardening. We had the pleasure of chatting with Jenny and Kate, two incredible individuals who not only shared their own highlights from the show but also offered their unique perspectives as wheelchair users navigating the event. From vibrant show gardens that ignited creativity to meeting gardening experts like Monty Don, the Gardener’s World Live Show proved to be a true gardening paradise for enthusiasts of all abilities. Back in the studio, we couldn’t wait to share our personal highlights from the Gardener’s World Live Show. The vivid colours of the flower displays and the exquisite fragrances filled our senses, inspiring us to bring a touch of the show’s magic to our own gardens. Discovering rare plant varieties in the plant market was a delightful experience, and we couldn’t resist adding a few new treasures to our collection. But the journey doesn’t end there – we have a special treat for you! <h2>Elderflower Cordial Recipe: Refreshingly Floral</h2> As summer arrives, it’s time to indulge in the refreshing flavours of elderflower cordial. We’ve crafted a simple yet delightful recipe that showcases the essence of elderflowers. Gather the freshest elderflower heads, infuse them with zesty lemon, and sweeten the mixture with sugar. Our recipe also includes a touch of citric acid for a tangy twist. Sip this floral elixir when the sun is high, and let its enchanting flavours transport you to a blooming garden. Ingredients: <ul> <li>20-25 elderflower heads</li> <li>1.5 kg (3.3 lbs) granulated sugar</li> <li>1.5 liters (6 cups) boiling water</li> <li>2 lemons</li> <li>75g (2.6 oz) citric acid (available at pharmacies or specialty stores)</li> </ul> Instructions: <ol> <li>Begin by shaking the elderflower heads gently to remove any insects or debris. Make sure to use freshly picked elderflowers for the best flavor.</li> <li>In a large heatproof bowl or container, place the elderflower heads.</li> <li>Zest the lemons and add the zest to the bowl with the elderflowers. Cut the zested lemons into slices and set them aside for later.</li> <li>In a separate pot, bring the water to a boil.</li> <li>Carefully pour the boiling water over the elderflowers and lemon zest in the bowl. Stir gently to submerge all the flowers.</li> <li>Cover the bowl and let the mixture steep for 24-48 hours, allowing the flavors to infuse.</li> <li>After the steeping time, strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot.</li> <li>Add the sugar and lemon slices to the strained liquid, and heat gently over low heat until the sugar has dissolved completely. Stir occasionally to ensure thorough mixing.</li> <li>Once the sugar has dissolved, increase the heat slightly and bring the mixture to a gentle simmer. Let it simmer for 10 minutes, stirring occasionally.</li> <li>Remove the pot from the heat and stir in the citric acid until fully dissolved. This helps to preserve the cordial and gives it a tangy flavor.</li> <li>Allow the cordial to cool completely.</li> <li>Once cooled, pour the cordial into sterilized glass bottles or jars. Seal the containers tightly.</li> <li>Store the elderflower cordial in a cool, dark place or refrigerate. It should keep for several weeks.</li> </ol> To serve, dilute the cordial with still or sparkling water, adjusting the ratio to taste. Enjoy the floral and refreshing flavors of homemade elderflower cordial! Note: Always be cautious when foraging for elderflowers and make sure you can properly identify them. Avoid using elderflowers near busy roads or polluted areas <h2>Conclusion: Embrace the Green Journey</h2> Thank you for joining us on this virtual journey through the Gardener’s World Live 2023. We hope you’ve been inspired by the highlights, interviews, and our elderflower cordial recipe. Remember, gardening is not just about nurturing plants; it’s about cultivating a connection with nature and embracing the joy it brings to our lives. Stay tuned for more episodes, gardening tips, and exciting adventures on the Veg Grower Podcast. Until next time, keep growing and thriving! Don’t forget to help support the podcast please consider becoming a supporting member. More details on the button below <a href="https://theveggrowerpodcast.co.uk/member-sign-up/" rel="noopener noreferrer nofollow" target="_blank">Join our supporters club </a>

#506 Exploring the Gardener’s World Live 2023.

Welcome to this week’s episode of the Veg Grower Podcast! In today’s show, we explore the fascinating world of companion planting, discover the latest updates from our allotment and garden, and wrap up with a delicious potato salad recipe. So, let’s dive right in! Allotment Update:  This week at the allotment, we’ve been tackling various tasks influenced by the scorching heat. We’ve carefully tended to our plants during the cooler parts of the day to ensure their well-being. One of the highlights has been harvesting an abundant crop of new potatoes. The earthy aroma and tender texture of these freshly dug spuds make them a true summer delight. We’ve savoured their creamy goodness in a variety of dishes, from simple boiled potatoes to flavourful potato salads. Companion Planting:  In the main segment of this week’s podcast, we delve into the wonderful world of companion planting. We explore the benefits of cultivating plant partnerships that enhance growth and pest control. From the classic combination of tomatoes and basil to the protective companionship of marigolds and nasturtiums, we discuss the strategies and plant pairings that thrive in hot weather. Discover how to harness the power of nature’s harmony to create a vibrant and resilient garden ecosystem. Garden Update:  Moving on to our garden update, the hot weather has presented both challenges and opportunities. We made the difficult decision to remove a mature perpetual spinach plant that had succumbed to the heat. This opens up space for new growth and experimentation. We’ve also been busy potting up young plants, providing them with shade and extra care to ensure their survival in these challenging conditions. Additionally, we’ve joyfully harvested sweet and crisp peas, relishing the flavours of summer and celebrating the rewards of our hard work. Potato Salad Recipe:  And now, let’s tantalize your taste buds with a delightful potato salad recipe that perfectly captures the essence of summer. Here’s what you’ll need: Ingredients:  1 ½ pounds (680g) new potatoes, washed and halved 1 small red onion, finely chopped 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill ½ cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon lemon juice Salt and pepper to taste  Instructions:  Place the halved potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool slightly. In a mixing bowl, combine the chopped red onion, parsley, and dill. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Add the cooked potatoes to the bowl of herbs and onions. Pour the dressing over the potatoes and gently toss until well coated. Adjust the seasoning to taste and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled and enjoy the refreshing combination of flavors and textures!  And finally:  As we wrap up this episode, we want to express our gratitude to our dedicated listeners. Your support means the world to us. If you enjoy the Veg Grower Podcast and would like to become a supporting member, we invite you to join our Supporters Club. By signing up, you gain access to exclusive content, receive free seeds each month (this month, it’s butternut squash and kale seeds), and enjoy behind-the-scenes podcasts for just five pounds a month. To become a member, visit our website at theveggrowerpodcastco.uk and take part in this thriving community of passionate gardeners. Join our supporters club     We hope you’ve enjoyed this week’s episode, packed with insights into companion planting, updates from our allotment and garden, and a delectable potato salad recipe. Remember to tune in next week for more gardening inspiration and tips. Don’t forget to leave a review and share the podcast with fellow gardening enthusiasts. Happy gardening!

Welcome to this week’s episode of the Veg Grower Podcast! In today’s show, we explore the fascinating world of companion planting, discover the latest updates from our allotment and garden, and wrap up with a delicious potato salad recipe. So, let’s dive right in! <h2>Allotment Update: </h2> This week at the allotment, we’ve been tackling various tasks influenced by the scorching heat. We’ve carefully tended to our plants during the cooler parts of the day to ensure their well-being. One of the highlights has been harvesting an abundant crop of new potatoes. The earthy aroma and tender texture of these freshly dug spuds make them a true summer delight. We’ve savoured their creamy goodness in a variety of dishes, from simple boiled potatoes to flavourful potato salads. <h2>Companion Planting: </h2> In the main segment of this week’s podcast, we delve into the wonderful world of companion planting. We explore the benefits of cultivating plant partnerships that enhance growth and pest control. From the classic combination of tomatoes and basil to the protective companionship of marigolds and nasturtiums, we discuss the strategies and plant pairings that thrive in hot weather. Discover how to harness the power of nature’s harmony to create a vibrant and resilient garden ecosystem. <h2>Garden Update: </h2> Moving on to our garden update, the hot weather has presented both challenges and opportunities. We made the difficult decision to remove a mature perpetual spinach plant that had succumbed to the heat. This opens up space for new growth and experimentation. We’ve also been busy potting up young plants, providing them with shade and extra care to ensure their survival in these challenging conditions. Additionally, we’ve joyfully harvested sweet and crisp peas, relishing the flavours of summer and celebrating the rewards of our hard work. <h2>Potato Salad Recipe: </h2> And now, let’s tantalize your taste buds with a delightful potato salad recipe that perfectly captures the essence of summer. Here’s what you’ll need: <h3>Ingredients:</h3> <ul> <li>1 ½ pounds (680g) new potatoes, washed and halved</li> <li>1 small red onion, finely chopped</li> <li>2 tablespoons chopped fresh parsley</li> <li>2 tablespoons chopped fresh dill</li> <li>½ cup mayonnaise</li> <li>2 tablespoons Dijon mustard</li> <li>1 tablespoon lemon juice</li> <li>Salt and pepper to taste</li> </ul> <h3>Instructions:</h3> <ol> <li>Place the halved potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool slightly.</li> <li>In a mixing bowl, combine the chopped red onion, parsley, and dill.</li> <li>In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.</li> <li>Add the cooked potatoes to the bowl of herbs and onions. Pour the dressing over the potatoes and gently toss until well coated.</li> <li>Adjust the seasoning to taste and refrigerate for at least 1 hour to allow the flavors to meld together.</li> <li>Serve chilled and enjoy the refreshing combination of flavors and textures!</li> </ol> <h2>And finally:</h2> As we wrap up this episode, we want to express our gratitude to our dedicated listeners. Your support means the world to us. If you enjoy the Veg Grower Podcast and would like to become a supporting member, we invite you to join our Supporters Club. By signing up, you gain access to exclusive content, receive free seeds each month (this month, it’s butternut squash and kale seeds), and enjoy behind-the-scenes podcasts for just five pounds a month. To become a member, visit our website at <a href="http://theveggrowerpodcastco.uk" rel="nofollow" target="_blank">theveggrowerpodcastco.uk</a> and take part in this thriving community of passionate gardeners. <a href="https://theveggrowerpodcast.co.uk/member-sign-up/" rel="noopener noreferrer nofollow" target="_blank">Join our supporters club </a><a href="https://theveggrowerpodcast.co.uk/member-sign-up/" rel="noopener noreferrer nofollow" target="_blank"></a> We hope you’ve enjoyed this week’s episode, packed with insights into companion planting, updates from our allotment and garden, and a delectable potato salad recipe. Remember to tune in next week for more gardening inspiration and tips. Don’t forget to leave a review and share the podcast with fellow gardening enthusiasts. Happy gardening!

#505 Companion Planting: Harnessing Nature’s Harmony in the Heat

Welcome to another episode of The Veg Grower Podcast, where we dive into the world of gardening to help you make the most of your green space. In this week’s episode, we’ll explore the art of mulching and mulches and how it can enhance your gardening experience. So, let’s get started! Allotment Update: Tidying, Feeding, and Planting In our latest allotment update, we’ll take you through the exciting activities that took place over the past week. From tidying up the greenhouse to feeding the tomatoes and planting cucumbers, we’ve been busy nurturing our plants for a bountiful harvest. Join us as we share valuable tips and tricks for maintaining a thriving allotment garden. Mulch Section: Exploring a Variety of Mulches Mulching is an essential practice for any gardener looking to improve soil health and plant performance. In this segment, we’ll delve into the mulches we use in our garden. From grass clippings and comfrey to compost, cardboard, wood chips, and even membrane, we’ve experimented with a range of options. We’ll discuss the benefits of each type of mulch and offer insights on how to choose the right one for your garden’s unique needs. Tune in to discover the wonders of mulching and unlock its potential for your own green oasis. Garden Update: Longing for Rain and Promising Fruits As we gaze upon our garden, we find ourselves longing for rain to quench the thirst of our plants. However, despite the dry spell, our front garden fruits have started showing promising signs of growth. Join us as we share the excitement of seeing our hard work pay off and discuss the challenges and triumphs of gardening in unpredictable weather conditions. Plus, we’ll take you to our Vegepod garden, where we’ll talk about removing spinach and sowing more pea seeds for a continuous harvest. Outro with a Delicious Mayonnaise Recipe As we bid farewell to another informative episode, we can’t leave without sharing a delectable bonus with you. Today, we have a mouthwatering homemade mayonnaise recipe to complement your culinary adventures. Homemade Mayonnaise Recipe: Ingredients:  2 egg yolks 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar 1 cup vegetable oil Salt and pepper to taste  Instructions:  In a bowl, whisk together the egg yolks, Dijon mustard, and white wine vinegar until well combined. Slowly drizzle in the vegetable oil while whisking continuously until the mixture begins to emulsify and thicken. Continue whisking and drizzling the oil until you’ve incorporated all of it and the mayonnaise has reached a creamy consistency. Season with salt and pepper to taste, giving it a final mix.  Now you have a homemade mayonnaise that will take your sandwiches, salads, and dips to the next level. Enjoy the creamy goodness! If you’ve enjoyed this podcast please consider becoming a supporting member details on the button below. Join our supporters club    

Welcome to another episode of The Veg Grower Podcast, where we dive into the world of gardening to help you make the most of your green space. In this week’s episode, we’ll explore the art of mulching and mulches and how it can enhance your gardening experience. So, let’s get started! <h2>Allotment Update: Tidying, Feeding, and Planting</h2> In our latest allotment update, we’ll take you through the exciting activities that took place over the past week. From tidying up the greenhouse to feeding the tomatoes and planting cucumbers, we’ve been busy nurturing our plants for a bountiful harvest. Join us as we share valuable tips and tricks for maintaining a thriving allotment garden. <h2>Mulch Section: Exploring a Variety of Mulches</h2> Mulching is an essential practice for any gardener looking to improve soil health and plant performance. In this segment, we’ll delve into the mulches we use in our garden. From grass clippings and comfrey to compost, cardboard, wood chips, and even membrane, we’ve experimented with a range of options. We’ll discuss the benefits of each type of mulch and offer insights on how to choose the right one for your garden’s unique needs. Tune in to discover the wonders of mulching and unlock its potential for your own green oasis. <h2>Garden Update: Longing for Rain and Promising Fruits</h2> As we gaze upon our garden, we find ourselves longing for rain to quench the thirst of our plants. However, despite the dry spell, our front garden fruits have started showing promising signs of growth. Join us as we share the excitement of seeing our hard work pay off and discuss the challenges and triumphs of gardening in unpredictable weather conditions. Plus, we’ll take you to our Vegepod garden, where we’ll talk about removing spinach and sowing more pea seeds for a continuous harvest. <h2>Outro with a Delicious Mayonnaise Recipe</h2> As we bid farewell to another informative episode, we can’t leave without sharing a delectable bonus with you. Today, we have a mouthwatering homemade mayonnaise recipe to complement your culinary adventures. <h2>Homemade Mayonnaise Recipe:</h2> Ingredients: <ul> <li>2 egg yolks</li> <li>1 tablespoon Dijon mustard</li> <li>1 tablespoon white wine vinegar</li> <li>1 cup vegetable oil</li> <li>Salt and pepper to taste</li> </ul> Instructions: <ol> <li>In a bowl, whisk together the egg yolks, Dijon mustard, and white wine vinegar until well combined.</li> <li>Slowly drizzle in the vegetable oil while whisking continuously until the mixture begins to emulsify and thicken.</li> <li>Continue whisking and drizzling the oil until you’ve incorporated all of it and the mayonnaise has reached a creamy consistency.</li> <li>Season with salt and pepper to taste, giving it a final mix.</li> </ol> Now you have a homemade mayonnaise that will take your sandwiches, salads, and dips to the next level. Enjoy the creamy goodness! If you’ve enjoyed this podcast please consider becoming a supporting member details on the button below. <a href="https://theveggrowerpodcast.co.uk/member-sign-up/" rel="noopener noreferrer nofollow" target="_blank">Join our supporters club </a>

#504 Unleashing the Power of Mulches: Secrets for Gardening Success

In this episode of the Veg Grower Podcast, we delve into the wonders of embracing the seasons in our gardens and allotments. Join Richard, your host and passionate gardener, as he shares valuable insights on what to sow now for winter veg, provides updates on his own garden and allotment, and offers a delightful recipe featuring fresh spinach. Allotment Update: Planting Out Runner Beans and Sweetcorn Richard takes us through his latest allotment adventures, where he shares the excitement of planting out runner beans and sweetcorn. Discover his tips for successful planting and learn how to make the most of warm weather conditions to ensure the thriving growth of these crops. Plus, get ready for a funny anecdote about an accidental early potato harvest during a weeding session! Sow Now for Winter Veg: Planning Ahead for a Bountiful Season As the bank holiday weekend approaches, Richard dives into the importance of sowing now for winter veg. Discover the varieties that thrive during colder months and the steps you can take to ensure a successful winter harvest. From selecting the right crops to preparing the soil, Richard shares practical tips and tricks to help you plan ahead and enjoy a bountiful season. Garden Update: Bank Holiday Gardening Extravaganza Richard provides an exciting update on his own garden, highlighting the productivity of the bank holiday weekend. Learn about his recent plantings, including beans, squash varieties like courgette and cucumber, and the beloved trio of tomatoes, chillies, and peppers. Additionally, explore Richard’s creative use of hortiwool liners for hanging baskets, adding a touch of vibrancy to outdoor spaces. Keep an eye out for the mention of spinach starting to bolt, a timely reminder to make the most of this delicious leafy green. Recipe of the Week: Spinach and Chickpea Curry To tantalize your taste buds, Richard shares his Recipe of the Week featuring fresh spinach—a delectable Spinach and Chickpea Curry. Discover how to combine the vibrant goodness of spinach with protein-packed chickpeas for a hearty and flavorsome meal. Richard provides step-by-step instructions and tips to ensure your curry turns out delicious every time. Get ready to enjoy the flavors of homegrown goodness on your plate. Spinach and Chickpea Curry Ingredients:  2 cups fresh spinach leaves 1 can chickpeas, drained and rinsed 1 onion, finely chopped 2 cloves of garlic, minced 1 teaspoon grated ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric powder 1/2 teaspoon chili powder (adjust to taste) 1 cup coconut milk 1 tablespoon cooking oil Salt to taste Fresh coriander for garnish  Instructions:  In a large pan, heat the cooking oil over medium heat. Add the chopped onion and cook until translucent. Then, add the minced garlic and grated ginger, and sauté for another minute until fragrant. Next, add the ground cumin, ground coriander, turmeric powder, and chili powder to the pan. Stir well to combine the spices with the onions, garlic, and ginger, creating a fragrant curry base. Now, add the fresh spinach leaves and chickpeas to the pan. Stir everything together until the spinach wilts down and combines with the other ingredients. Pour in the coconut milk and season with salt to taste. Stir well and let the curry simmer for about 10 minutes, allowing the flavors to meld together. Once the curry has thickened slightly and the spinach is cooked to your desired consistency, it’s ready to be served. Garnish with fresh cilantro leaves for an extra burst of freshness.  Conclusion and Calls to Action As the episode draws to a close, Richard encourages listeners to take action. Leave a review on your favourite podcast provider to help the Veg Grower Podcast reach more gardening enthusiasts. Consider becoming a supporting member to access exclusive content and early releases. Richard invites listeners to get in touch via email or voicemail, welcoming their gardening questions and stories. Finally, don’t forget to follow the Veg Grower Podcast on social media for ongoing inspiration and community discussions. Join our supporters club    

In this episode of the Veg Grower Podcast, we delve into the wonders of embracing the seasons in our gardens and allotments. Join Richard, your host and passionate gardener, as he shares valuable insights on what to sow now for winter veg, provides updates on his own garden and allotment, and offers a delightful recipe featuring fresh spinach. <h2>Allotment Update: Planting Out Runner Beans and Sweetcorn</h2> Richard takes us through his latest allotment adventures, where he shares the excitement of planting out runner beans and sweetcorn. Discover his tips for successful planting and learn how to make the most of warm weather conditions to ensure the thriving growth of these crops. Plus, get ready for a funny anecdote about an accidental early potato harvest during a weeding session! <h2>Sow Now for Winter Veg: Planning Ahead for a Bountiful Season</h2> As the bank holiday weekend approaches, Richard dives into the importance of sowing now for winter veg. Discover the varieties that thrive during colder months and the steps you can take to ensure a successful winter harvest. From selecting the right crops to preparing the soil, Richard shares practical tips and tricks to help you plan ahead and enjoy a bountiful season. <h2>Garden Update: Bank Holiday Gardening Extravaganza</h2> Richard provides an exciting update on his own garden, highlighting the productivity of the bank holiday weekend. Learn about his recent plantings, including beans, squash varieties like courgette and cucumber, and the beloved trio of tomatoes, chillies, and peppers. Additionally, explore Richard’s creative use of <a href="https://amzn.to/3C1geRT" rel="nofollow" target="_blank">hortiwool liners</a> for hanging baskets, adding a touch of vibrancy to outdoor spaces. Keep an eye out for the mention of spinach starting to bolt, a timely reminder to make the most of this delicious leafy green. <h2>Recipe of the Week: Spinach and Chickpea Curry</h2> To tantalize your taste buds, Richard shares his Recipe of the Week featuring fresh spinach—a delectable Spinach and Chickpea Curry. Discover how to combine the vibrant goodness of spinach with protein-packed chickpeas for a hearty and flavorsome meal. Richard provides step-by-step instructions and tips to ensure your curry turns out delicious every time. Get ready to enjoy the flavors of homegrown goodness on your plate. Spinach and Chickpea Curry Ingredients: <ul> <li>2 cups fresh spinach leaves</li> <li>1 can chickpeas, drained and rinsed</li> <li>1 onion, finely chopped</li> <li>2 cloves of garlic, minced</li> <li>1 teaspoon grated ginger</li> <li>1 teaspoon ground cumin</li> <li>1 teaspoon ground coriander</li> <li>1/2 teaspoon turmeric powder</li> <li>1/2 teaspoon chili powder (adjust to taste)</li> <li>1 cup coconut milk</li> <li>1 tablespoon cooking oil</li> <li>Salt to taste</li> <li>Fresh coriander for garnish</li> </ul> Instructions: <ol> <li>In a large pan, heat the cooking oil over medium heat. Add the chopped onion and cook until translucent. Then, add the minced garlic and grated ginger, and sauté for another minute until fragrant.</li> <li>Next, add the ground cumin, ground coriander, turmeric powder, and chili powder to the pan. Stir well to combine the spices with the onions, garlic, and ginger, creating a fragrant curry base.</li> <li>Now, add the fresh spinach leaves and chickpeas to the pan. Stir everything together until the spinach wilts down and combines with the other ingredients.</li> <li>Pour in the coconut milk and season with salt to taste. Stir well and let the curry simmer for about 10 minutes, allowing the flavors to meld together.</li> <li>Once the curry has thickened slightly and the spinach is cooked to your desired consistency, it’s ready to be served. Garnish with fresh cilantro leaves for an extra burst of freshness.</li> </ol> <h2>Conclusion and Calls to Action</h2> As the episode draws to a close, Richard encourages listeners to take action. Leave a review on your favourite podcast provider to help the Veg Grower Podcast reach more gardening enthusiasts. Consider becoming a supporting member to access exclusive content and early releases. Richard invites listeners to get in touch via email or voicemail, welcoming their gardening questions and stories. Finally, don’t forget to follow the Veg Grower Podcast on social media for ongoing inspiration and community discussions. <a href="https://theveggrowerpodcast.co.uk/member-sign-up/" rel="noopener noreferrer nofollow" target="_blank">Join our supporters club </a>

#503 Sow Now for Winter Veg and Garden Delights

If you are interested in growing your own food , then this is the podcast for you. Each week Join Richard Suggett as he shares his experience of growing food in his allotment and back garden.

Welcome to another exciting episode of the Veg Grower Podcast! In Episode 502, we dive into the world of vegetable gardening, sharing insightful updates from our allotment, exploring the art of making plant feeds for free, and tantalizing your taste buds with a delectable broad bean recipe. Get ready to grow green, feed your plants naturally, and savour the flavours of your harvest!Allotment Update: In this episode, we bring you the latest happenings from our beloved allotment. From efficient weeding strategies to maintaining the health of our crops, we discuss the triumphs and challenges of tending to our vegetable garden. Discover how we make the most of our time on the allotment and learn valuable tips to enhance your own gardening practices.Making Plant Feeds for Free:One of the highlights of this episode is our segment on making plant feeds for free. We delve into the importance of sustainable gardening practices and provide practical methods to create nutrient-rich feeds using readily available materials. Learn how to make compost tea, create liquid manure, and harness the power of nettle and comfrey to nourish your plants naturally. Taking control of your plant nutrition has never been easier or more rewarding.Broad Bean and Mint Salad Recipe:No garden update is complete without a delicious recipe to showcase the flavours of our harvest. In this episode, we share a delightful Broad Bean and Mint Salad recipe that celebrates the vibrant taste of freshly harvested broad beans. Discover how to blanch the beans to perfection and combine them with the aromatic freshness of mint for a refreshing and satisfying salad. It's a simple dish that will elevate your culinary experience and allow you to fully enjoy the rewards of your gardening efforts.Ingredients:Freshly harvested broad beansFresh mint leavesLemon juiceExtra virgin olive oilSalt and pepper to tasteInstructions:Blanch the broad beans in boiling water for a few minutes until tender. Drain and cool them under cold running water.Remove the tough outer skins from the beans to reveal the vibrant green beans inside.Finely chop the fresh mint leaves.In a mixing bowl, combine the blanched broad beans and the chopped mint leaves.Squeeze some fresh lemon juice over the mixture and drizzle with extra virgin olive oil.Season with salt and pepper to taste.Toss gently to ensure the beans and mint are coated evenly with the dressing.Allow the flavors to meld together for a few minutes before serving.Conclusion: As we wrap up this episode, we invite you to explore the full spectrum of vegetable gardening. From nurturing your allotment to harnessing the power of free plant feeds, there are endless opportunities to grow green and feed your plants naturally. And remember, every journey through the garden is made better by the delicious flavours of homegrown produce. So, join us in savouring the joys of gardening and discovering new ways to connect with nature through our shared love for vegetables.Be sure to listen to the Veg Grower Podcast, Episode 502, to dive deeper into the allotment update, learn how to make plant feeds for free, and get the mouth-watering Broad Bean and Mint Salad recipe. Happy gardening and bon appétit!

Welcome to another exciting episode of the Veg Grower Podcast! In Episode 502, we dive into the world of vegetable gardening, sharing insightful updates from our allotment, exploring the art of making plant feeds for free, and tantalizing your taste buds with a delectable broad bean recipe. Get ready to grow green, feed your plants naturally, and savour the flavours of your harvest! Allotment Update: In this episode, we bring you the latest happenings from our beloved allotment. From efficient weeding strategies to maintaining the health of our crops, we discuss the triumphs and challenges of tending to our vegetable garden. Discover how we make the most of our time on the allotment and learn valuable tips to enhance your own gardening practices. Making Plant Feeds for Free: One of the highlights of this episode is our segment on making plant feeds for free. We delve into the importance of sustainable gardening practices and provide practical methods to create nutrient-rich feeds using readily available materials. Learn how to make compost tea, create liquid manure, and harness the power of nettle and comfrey to nourish your plants naturally. Taking control of your plant nutrition has never been easier or more rewarding. Broad Bean and Mint Salad Recipe: No garden update is complete without a delicious recipe to showcase the flavours of our harvest. In this episode, we share a delightful Broad Bean and Mint Salad recipe that celebrates the vibrant taste of freshly harvested broad beans. Discover how to blanch the beans to perfection and combine them with the aromatic freshness of mint for a refreshing and satisfying salad. It's a simple dish that will elevate your culinary experience and allow you to fully enjoy the rewards of your gardening efforts. Ingredients: Freshly harvested broad beans Fresh mint leaves Lemon juice Extra virgin olive oil Salt and pepper to taste Instructions: Blanch the broad beans in boiling water for a few minutes until tender. Drain and cool them under cold running water. Remove the tough outer skins from the beans to reveal the vibrant green beans inside. Finely chop the fresh mint leaves. In a mixing bowl, combine the blanched broad beans and the chopped mint leaves. Squeeze some fresh lemon juice over the mixture and drizzle with extra virgin olive oil. Season with salt and pepper to taste. Toss gently to ensure the beans and mint are coated evenly with the dressing. Allow the flavors to meld together for a few minutes before serving. Conclusion: As we wrap up this episode, we invite you to explore the full spectrum of vegetable gardening. From nurturing your allotment to harnessing the power of free plant feeds, there are endless opportunities to grow green and feed your plants naturally. And remember, every journey through the garden is made better by the delicious flavours of homegrown produce. So, join us in savouring the joys of gardening and discovering new ways to connect with nature through our shared love for vegetables. Be sure to listen to the Veg Grower Podcast, Episode 502, to dive deeper into the allotment update, learn how to make plant feeds for free, and get the mouth-watering Broad Bean and Mint Salad recipe. Happy gardening and bon appétit!

#502 Makin Plant Feeds For Free.

Welcome to another exciting podcast from Richard The Veg Grower Podcast! In this episode, we'll provide you with an update on our allotment progress, delve into the world of growing sweetcorn, and even share a mouth-watering recipe for creamed spinach. Join us as we explore the joys of cultivating our own food and discover the delicious rewards of homegrown produce.Allotment Update:In our latest allotment adventure, we've been busy tending to our plot, nurturing a diverse array of fruits, vegetables, and herbs. From preparing the soil to planting seeds and nurturing the growing plants, each step has brought us closer to a bountiful harvest. We'll share our experiences, successes, and challenges, as well as the valuable lessons we've learned along the way.Growing Sweetcorn:One crop that has particularly captured our attention is sweetcorn. We'll take you through the process of growing sweetcorn from seed in the UK, providing essential tips for a successful harvest. From site selection and soil preparation to seed selection, planting, and maintenance, we'll guide you through each stage of the sweetcorn journey. Discover how to nurture these tall, majestic plants and revel in the satisfaction of homegrown sweetcorn on your plate.Creamed Spinach Recipe:To celebrate our love for homegrown greens, we're excited to share a delectable recipe for creamed spinach. It's the perfect way to showcase the vibrant flavours of freshly harvested spinach from your own garden. This creamy side dish pairs well with a variety of main courses and is sure to delight your taste buds. Follow our step-by-step instructions to create this savoury, nutrient-packed delight that will elevate your meals to a whole new level.1 pound fresh spinach, rinsed and tough stems removed2 tablespoons butter2 cloves garlic, minced1/2 cup double creamPinch of nutmegSalt and pepper to tasteInstructions:In a large skillet or saucepan, melt the butter over medium heat.Add the minced garlic and sauté until fragrant, about 1 minute.Add the spinach to the pan, stirring until wilted, for about 3-4 minutes.Pour in the double cream and sprinkle in a pinch of nutmeg.Cook the mixture for an additional 2-3 minutes until the cream has thickened.Season with salt and pepper to taste.Remove from heat and transfer the creamed spinach to a serving dish.Serve warm as a delectable side dish alongside your favorite main course.Conclusion: As gardeners, we know the joy and fulfilment that comes from growing our own food. The experiences shared in this episode and blog post reflect our passion for sustainable gardening and the rewards it brings. From the excitement of nurturing an allotment to the satisfaction of a homegrown harvest, we hope our stories and insights inspire you on your own gardening journey.Remember to tune in to The Veg Grower Podcast for more episodes filled with valuable gardening tips, updates, and delicious recipes. Join our growing community, leave a review to let us know your thoughts, and consider becoming a supporter to gain access to exclusive content. Connect with us on social media and share your gardening experiences—we'd love to hear from you!Now, go forth, cultivate your dreams, and savour the flavours of your own garden. Happy gardening!

Welcome to another exciting podcast from Richard The Veg Grower Podcast! In this episode, we'll provide you with an update on our allotment progress, delve into the world of growing sweetcorn, and even share a mouth-watering recipe for creamed spinach. Join us as we explore the joys of cultivating our own food and discover the delicious rewards of homegrown produce. Allotment Update: In our latest allotment adventure, we've been busy tending to our plot, nurturing a diverse array of fruits, vegetables, and herbs. From preparing the soil to planting seeds and nurturing the growing plants, each step has brought us closer to a bountiful harvest. We'll share our experiences, successes, and challenges, as well as the valuable lessons we've learned along the way. Growing Sweetcorn: One crop that has particularly captured our attention is sweetcorn. We'll take you through the process of growing sweetcorn from seed in the UK, providing essential tips for a successful harvest. From site selection and soil preparation to seed selection, planting, and maintenance, we'll guide you through each stage of the sweetcorn journey. Discover how to nurture these tall, majestic plants and revel in the satisfaction of homegrown sweetcorn on your plate. Creamed Spinach Recipe: To celebrate our love for homegrown greens, we're excited to share a delectable recipe for creamed spinach. It's the perfect way to showcase the vibrant flavours of freshly harvested spinach from your own garden. This creamy side dish pairs well with a variety of main courses and is sure to delight your taste buds. Follow our step-by-step instructions to create this savoury, nutrient-packed delight that will elevate your meals to a whole new level. 1 pound fresh spinach, rinsed and tough stems removed 2 tablespoons butter 2 cloves garlic, minced 1/2 cup double cream Pinch of nutmeg Salt and pepper to taste Instructions: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the spinach to the pan, stirring until wilted, for about 3-4 minutes. Pour in the double cream and sprinkle in a pinch of nutmeg. Cook the mixture for an additional 2-3 minutes until the cream has thickened. Season with salt and pepper to taste. Remove from heat and transfer the creamed spinach to a serving dish. Serve warm as a delectable side dish alongside your favorite main course. Conclusion: As gardeners, we know the joy and fulfilment that comes from growing our own food. The experiences shared in this episode and blog post reflect our passion for sustainable gardening and the rewards it brings. From the excitement of nurturing an allotment to the satisfaction of a homegrown harvest, we hope our stories and insights inspire you on your own gardening journey. Remember to tune in to The Veg Grower Podcast for more episodes filled with valuable gardening tips, updates, and delicious recipes. Join our growing community, leave a review to let us know your thoughts, and consider becoming a supporter to gain access to exclusive content. Connect with us on social media and share your gardening experiences—we'd love to hear from you! Now, go forth, cultivate your dreams, and savour the flavours of your own garden. Happy gardening!

#501 Growing sweetcorn, An allotment update

Welcome to episode 500 of the Veg Grower Podcast! In this episode, we'll be discussing the No Mow May campaign and how it can benefit your vegetable garden.No Mow May is a campaign that encourages people to stop mowing their lawns for the entire month of May to allow wildflowers to grow and provide food and habitat for pollinators such as bees and butterflies. But how can it benefit your vegetable garden?One way is to create a wildlife area in your garden. Instead of mowing your lawn, you can turn an old washing up bowl into a wildlife pond and sow wildflower seeds around it. This will provide food and habitat for pollinators, which will help to increase the yield of your vegetable crops.Companion planting is also a great way to support the health and productivity of your vegetable garden. By planting certain crops together, you can help to repel pests and attract beneficial insects, such as ladybugs and lacewings. For example, planting marigolds next to your tomatoes can help to repel nematodes and whiteflies, while attracting pollinators to your garden.Another important aspect of vegetable gardening is mulching. Mulching helps to retain moisture in the soil, suppress weeds, and add organic matter to the soil as the mulch breaks down. You can use a variety of materials for mulch, including straw, leaves, grass clippings, and compost. Just be sure to avoid using fresh grass clippings, which can create a thick mat that can smother your plants.Crop rotation is also essential for maintaining the health of your vegetable garden. By rotating your crops, you can help to prevent the build-up of pests and diseases in the soil. Ideally, you should rotate your crops every year, moving plants from one family to another. For example, if you grew tomatoes in a particular bed last year, this year you should plant a crop from a different family, such as beans or brassicas.In this episode, I also shared an update on my own vegetable garden. Some of my crops are doing well, such as my peas and strawberries, while others are struggling, such as my spinach and lettuce. It's important to remember that not every crop will thrive in every season, so don't be discouraged if some of your plants don't do well.Drop me an email to share what you are doing for No mow May too!!!Finally, I want to thank our listener for their message and share a delicious recipe for coronation quiche. This quiche is perfect for a spring picnic or lunch in the garden.That's all for today's episode of the Veg Grower Podcast. Thanks for listening, and happy gardening!Don't forget to leave a review in your podcast provider and if you would like to support this podcast, please click the button below for more info

Welcome to episode 500 of the Veg Grower Podcast! In this episode, we'll be discussing the No Mow May campaign and how it can benefit your vegetable garden. No Mow May is a campaign that encourages people to stop mowing their lawns for the entire month of May to allow wildflowers to grow and provide food and habitat for pollinators such as bees and butterflies. But how can it benefit your vegetable garden? One way is to create a wildlife area in your garden. Instead of mowing your lawn, you can turn an old washing up bowl into a wildlife pond and sow wildflower seeds around it. This will provide food and habitat for pollinators, which will help to increase the yield of your vegetable crops. Companion planting is also a great way to support the health and productivity of your vegetable garden. By planting certain crops together, you can help to repel pests and attract beneficial insects, such as ladybugs and lacewings. For example, planting marigolds next to your tomatoes can help to repel nematodes and whiteflies, while attracting pollinators to your garden. Another important aspect of vegetable gardening is mulching. Mulching helps to retain moisture in the soil, suppress weeds, and add organic matter to the soil as the mulch breaks down. You can use a variety of materials for mulch, including straw, leaves, grass clippings, and compost. Just be sure to avoid using fresh grass clippings, which can create a thick mat that can smother your plants. Crop rotation is also essential for maintaining the health of your vegetable garden. By rotating your crops, you can help to prevent the build-up of pests and diseases in the soil. Ideally, you should rotate your crops every year, moving plants from one family to another. For example, if you grew tomatoes in a particular bed last year, this year you should plant a crop from a different family, such as beans or brassicas. In this episode, I also shared an update on my own vegetable garden. Some of my crops are doing well, such as my peas and strawberries, while others are struggling, such as my spinach and lettuce. It's important to remember that not every crop will thrive in every season, so don't be discouraged if some of your plants don't do well. Drop me an email to share what you are doing for No mow May too!!! Finally, I want to thank our listener for their message and share a delicious recipe for coronation quiche. This quiche is perfect for a spring picnic or lunch in the garden. That's all for today's episode of the Veg Grower Podcast. Thanks for listening, and happy gardening! Don't forget to leave a review in your podcast provider and if you would like to support this podcast, please click the button below for more info

#500 No Mow May: Benefits and Alternatives for Your Vegetable Garden

Hello and welcome to episode 499 of The Veg Grower podcast! In today's episode, I'm excited to share my experience at the Gardeners World Spring Fair in Beaulieu. But before we dive into that, let's start with some updates from my allotment.Allotment updateDown on the allotment I have been busy adding the final touches to the new beds, this included using a reciprocating saw to repurpose a piece of wood already on the allotment and build 2 new beds. Just in time to get planted in the next few weeksI have also been planting tomatoes and harvesting asparagusMy day at the Gardeners World Spring Fair.This event is one of the most anticipated gardening shows of the year, bringing together enthusiasts from all over the world to celebrate gardening and horticulture.At the fair, I had the opportunity to meet with some incredible exhibitors, attend informative workshops, and speak with the one and only "Skinny Jean Gardener" Lee Connelly. Lee is a well-known garden expert and host of the popular podcast "The Skinny Jean Gardener Show," and it was a pleasure to talk with him about his passion for gardening and the highlights of the Spring Fair.Garden updateThis week in the vegetable gardens I have been concentrating on tiding my sheds, the long weekend being the ideal time for this.I have also been spending time potting in plants, pricking out seedlings and sowing many seeds including sweetcorn and beansAnd finallyAs always, I like to end each episode of The Veg Grower Podcast with a recipe featuring produce from my garden. Today's recipe features one of my favourite springtime vegetables: asparagus.Grilled Asparagus with LemonIngredients:1 bunch of asparagus, trimmed2 tbsp olive oil1 tbsp lemon juiceSalt and pepper, to tasteInstructions:Preheat a grill or grill pan to medium-high heat.In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.Toss the asparagus in the mixture until well coated.Grill the asparagus for 5-7 minutes, turning occasionally, until lightly charred and tender.Transfer the asparagus to a serving dish and serve.This dish is simple, flavourful, and highlights the fresh and delicate flavour of asparagus. Give it a try and let me know what you think!That's it for today's episode of The Veg Grower Podcast. Thank you for tuning in and I hope you enjoyed hearing about my day at the Gardeners World Spring Fair in Beaulieu. For more gardening tips, recipes, and inspiration, be sure to follow me on Social media.Don't forget to leave a review in your podcast provider and consider becoming a supporting member. Details on the button belowUntil next time, happy gardening!

Hello and welcome to episode 499 of The Veg Grower podcast! In today's episode, I'm excited to share my experience at the Gardeners World Spring Fair in Beaulieu. But before we dive into that, let's start with some updates from my allotment. Allotment update Down on the allotment I have been busy adding the final touches to the new beds, this included using a reciprocating saw to repurpose a piece of wood already on the allotment and build 2 new beds. Just in time to get planted in the next few weeks I have also been planting tomatoes and harvesting asparagus My day at the Gardeners World Spring Fair. This event is one of the most anticipated gardening shows of the year, bringing together enthusiasts from all over the world to celebrate gardening and horticulture. At the fair, I had the opportunity to meet with some incredible exhibitors, attend informative workshops, and speak with the one and only "Skinny Jean Gardener" Lee Connelly. Lee is a well-known garden expert and host of the popular podcast "The Skinny Jean Gardener Show," and it was a pleasure to talk with him about his passion for gardening and the highlights of the Spring Fair. Garden update This week in the vegetable gardens I have been concentrating on tiding my sheds, the long weekend being the ideal time for this. I have also been spending time potting in plants, pricking out seedlings and sowing many seeds including sweetcorn and beans And finally As always, I like to end each episode of The Veg Grower Podcast with a recipe featuring produce from my garden. Today's recipe features one of my favourite springtime vegetables: asparagus. Grilled Asparagus with Lemon Ingredients: 1 bunch of asparagus, trimmed 2 tbsp olive oil 1 tbsp lemon juice Salt and pepper, to taste Instructions: Preheat a grill or grill pan to medium-high heat. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Toss the asparagus in the mixture until well coated. Grill the asparagus for 5-7 minutes, turning occasionally, until lightly charred and tender. Transfer the asparagus to a serving dish and serve. This dish is simple, flavourful, and highlights the fresh and delicate flavour of asparagus. Give it a try and let me know what you think! That's it for today's episode of The Veg Grower Podcast. Thank you for tuning in and I hope you enjoyed hearing about my day at the Gardeners World Spring Fair in Beaulieu. For more gardening tips, recipes, and inspiration, be sure to follow me on Social media. Don't forget to leave a review in your podcast provider and consider becoming a supporting member. Details on the button below Until next time, happy gardening!

#499 Gardening Delights: A Day at the Gardeners World Spring Fair

Hello, gardening enthusiasts! Welcome back to our podcast, where we share our latest updates and tips for growing your own food. In this week's episode, we'll be discussing straw bale gardening, the latest from our garden and allotment, and a delicious spinach recipe that you can try at home.Straw bale gardeningFirst up, we'll be talking about straw bale gardening. This is a great solution for those with limited garden space, as it allows you to grow plants vertically on a small area. We'll be discussing the benefits of straw bale gardening, how to get started, and some tips for success.Latest from the allotment and veg gardenNext, we'll be giving you an update on what's been happening in our garden and allotment. We'll be talking about our chickens, our fruit bushes, the peas we've sown, and what we've been harvesting. We'll also be sharing some tips on how to use cut grass as a mulch and how to plant tomatoes in a greenhouse.And last but not least, we'll be sharing a delicious recipe that you can try at home. Our spinach and feta stuffed chicken breast is a quick and easy meal that's packed with flavour and nutrition. We'll be giving you the recipe and instructions so that you can try it for yourself.Ingredients:4 boneless, skinless chicken breasts4 oz crumbled feta cheese2 cups fresh spinach, chopped1 clove garlic, mincedSalt and pepperOlive oilInstructions:Preheat your oven to 375°F (190°C).Using a sharp knife, cut a pocket into the thickest part of each chicken breast.In a mixing bowl, combine the feta cheese, chopped spinach, minced garlic, and a pinch of salt and pepper.Stuff each chicken breast with the spinach and feta mixture.Secure the pockets with toothpicks or kitchen twine.Heat a pan over medium-high heat with a drizzle of olive oil.Brown the stuffed chicken breasts on all sides, about 2-3 minutes per side.Transfer the chicken to a baking dish and bake in the oven for 20-25 minutes or until the chicken is cooked through and no longer pink in the middle.Remove the toothpicks or kitchen twine before serving.If you're interested in learning more about straw bale gardening or want to catch up on any of our previous episodes, be sure to check out our website and listen to episode 274. And as always, we love to hear from our listeners, so feel free to send us your questions or comments through email or voicemail.Thanks for tuning in, and until next time, happy gardening!Don't forget to leave us a review on your podcast provider. Please also consider become a member of our supporters club. Click the button below to find out more

Hello, gardening enthusiasts! Welcome back to our podcast, where we share our latest updates and tips for growing your own food. In this week's episode, we'll be discussing straw bale gardening, the latest from our garden and allotment, and a delicious spinach recipe that you can try at home. Straw bale gardening First up, we'll be talking about straw bale gardening. This is a great solution for those with limited garden space, as it allows you to grow plants vertically on a small area. We'll be discussing the benefits of straw bale gardening, how to get started, and some tips for success. Latest from the allotment and veg garden Next, we'll be giving you an update on what's been happening in our garden and allotment. We'll be talking about our chickens, our fruit bushes, the peas we've sown, and what we've been harvesting. We'll also be sharing some tips on how to use cut grass as a mulch and how to plant tomatoes in a greenhouse. And last but not least, we'll be sharing a delicious recipe that you can try at home. Our spinach and feta stuffed chicken breast is a quick and easy meal that's packed with flavour and nutrition. We'll be giving you the recipe and instructions so that you can try it for yourself. Ingredients: 4 boneless, skinless chicken breasts 4 oz crumbled feta cheese 2 cups fresh spinach, chopped 1 clove garlic, minced Salt and pepper Olive oil Instructions: Preheat your oven to 375°F (190°C). Using a sharp knife, cut a pocket into the thickest part of each chicken breast. In a mixing bowl, combine the feta cheese, chopped spinach, minced garlic, and a pinch of salt and pepper. Stuff each chicken breast with the spinach and feta mixture. Secure the pockets with toothpicks or kitchen twine. Heat a pan over medium-high heat with a drizzle of olive oil. Brown the stuffed chicken breasts on all sides, about 2-3 minutes per side. Transfer the chicken to a baking dish and bake in the oven for 20-25 minutes or until the chicken is cooked through and no longer pink in the middle. Remove the toothpicks or kitchen twine before serving. If you're interested in learning more about straw bale gardening or want to catch up on any of our previous episodes, be sure to check out our website and listen to episode 274. And as always, we love to hear from our listeners, so feel free to send us your questions or comments through email or voicemail. Thanks for tuning in, and until next time, happy gardening! Don't forget to leave us a review on your podcast provider. Please also consider become a member of our supporters club. Click the button below to find out more

#498: Straw Bale Gardening and Spinach-Stuffed Chicken

Welcome to our latest gardening update, where we share the latest news and insights from our garden and allotment. In this episode, we'll cover a range of topics, from tidying up after strong winds to sowing a variety of vegetables and maintaining our allotments. We'll also explore some common reasons why seeds fail and what we can do to improve our success rate. Plus, we'll wrap up with a delicious recipe using fresh rhubarb. So, let's get started!Garden Update: After a bout of strong winds earlier this week, we had quite a mess to clean up in our gardens. Fallen branches, twigs, and debris were scattered all over the place, and it took us a good few hours to clear them all up. We also had to straighten some of our plants that had been blown over and tie them up for support. It's important to keep an eye on the weather and take action to protect our plants from damage whenever possible.We also set up a vertical garden wall on our balcony, using some wooden pallets, lining them with landscaping fabric, and filling them with soil and a variety of plants, including herbs, lettuces, and flowers. It's a great way to add some greenery to our urban environment and enjoy fresh produce right at our doorstep.We harvested some rhubarb from our forced rhubarb plants, which have been growing under cover for the past few months. The forced rhubarb is much sweeter and more tender than the open-grown rhubarb, and makes for delicious desserts and jams. We've also tried using it in savory dishes, like stir-fries and stews, and it adds a nice tangy flavor. If you haven't tried forced rhubarb yet, we highly recommend it.Why Seeds Fail: Sowing seeds can be a hit or miss affair, and it's not uncommon to experience failures along the way. Some common reasons why seeds fail include poor soil quality, incorrect planting depth, insufficient watering, pest and disease problems, and unfavorable weather conditions. To improve your success rate, it's important to choose the right seeds for your location and growing conditions, prepare your soil properly, plant at the right time and depth, water consistently and adequately, monitor for pests and diseases, and protect your seedlings from harsh weather.Allotment Update:We've been busy sowing a variety of vegetables in our allotments, including radishes, parsnips, cabbages, turnips, courgettes, French and runner beans, and a variety of herbs. To maintain our allotments, we've been cutting grass to use as mulch, which helps retain moisture and suppress weeds. We've also been weeding regularly, using a hoe to cultivate the soil and remove any weed seedlings. These simple tasks can make a big difference in the health and productivity of our plants, and are well worth the effort.Outro and Recipe:We hope you enjoyed this gardening update and found some useful tips and insights to apply to your own gardening adventures. As promised, we also have a delicious recipe to share with you, using the rhubarb we harvested earlier. Here's how to make stewed rhubarb:Ingredients:500g rhubarb, trimmed and chopped into 1-inch pieces100g sugar (adjust to taste)1 cinnamon stick (optional)1 tsp vanilla extract (optional)Instructions:In a large saucepan, combine the rhubarb, sugar, and cinnamon stick (if using).Cook over medium heat, stirring occasionally, until the rhubarb starts to break down and release its juices, about 10-15 minutes.Remove from heat and stir in the vanilla extract (if using).Let cool to room temperature, then transfer to a jar or container and refrigerate until ready to use.This stewed rhubarb is a versatile topping for desserts, breakfast dishes, or even as a sweet and tangy condiment for savoury dishes. Enjoy!If you would be so kind as to leave us a review on your podcast app I would truly appreciate it and it helps the show build. Don't forget to become a member of our supporters club too details on the button below

Welcome to our latest gardening update, where we share the latest news and insights from our garden and allotment. In this episode, we'll cover a range of topics, from tidying up after strong winds to sowing a variety of vegetables and maintaining our allotments. We'll also explore some common reasons why seeds fail and what we can do to improve our success rate. Plus, we'll wrap up with a delicious recipe using fresh rhubarb. So, let's get started! Garden Update: After a bout of strong winds earlier this week, we had quite a mess to clean up in our gardens. Fallen branches, twigs, and debris were scattered all over the place, and it took us a good few hours to clear them all up. We also had to straighten some of our plants that had been blown over and tie them up for support. It's important to keep an eye on the weather and take action to protect our plants from damage whenever possible. We also set up a vertical garden wall on our balcony, using some wooden pallets, lining them with landscaping fabric, and filling them with soil and a variety of plants, including herbs, lettuces, and flowers. It's a great way to add some greenery to our urban environment and enjoy fresh produce right at our doorstep. We harvested some rhubarb from our forced rhubarb plants, which have been growing under cover for the past few months. The forced rhubarb is much sweeter and more tender than the open-grown rhubarb, and makes for delicious desserts and jams. We've also tried using it in savory dishes, like stir-fries and stews, and it adds a nice tangy flavor. If you haven't tried forced rhubarb yet, we highly recommend it. Why Seeds Fail: Sowing seeds can be a hit or miss affair, and it's not uncommon to experience failures along the way. Some common reasons why seeds fail include poor soil quality, incorrect planting depth, insufficient watering, pest and disease problems, and unfavorable weather conditions. To improve your success rate, it's important to choose the right seeds for your location and growing conditions, prepare your soil properly, plant at the right time and depth, water consistently and adequately, monitor for pests and diseases, and protect your seedlings from harsh weather. Allotment Update: We've been busy sowing a variety of vegetables in our allotments, including radishes, parsnips, cabbages, turnips, courgettes, French and runner beans, and a variety of herbs. To maintain our allotments, we've been cutting grass to use as mulch, which helps retain moisture and suppress weeds. We've also been weeding regularly, using a hoe to cultivate the soil and remove any weed seedlings. These simple tasks can make a big difference in the health and productivity of our plants, and are well worth the effort. Outro and Recipe: We hope you enjoyed this gardening update and found some useful tips and insights to apply to your own gardening adventures. As promised, we also have a delicious recipe to share with you, using the rhubarb we harvested earlier. Here's how to make stewed rhubarb: Ingredients: 500g rhubarb, trimmed and chopped into 1-inch pieces 100g sugar (adjust to taste) 1 cinnamon stick (optional) 1 tsp vanilla extract (optional) Instructions: In a large saucepan, combine the rhubarb, sugar, and cinnamon stick (if using). Cook over medium heat, stirring occasionally, until the rhubarb starts to break down and release its juices, about 10-15 minutes. Remove from heat and stir in the vanilla extract (if using). Let cool to room temperature, then transfer to a jar or container and refrigerate until ready to use. This stewed rhubarb is a versatile topping for desserts, breakfast dishes, or even as a sweet and tangy condiment for savoury dishes. Enjoy! If you would be so kind as to leave us a review on your podcast app I would truly appreciate it and it helps the show build. Don't forget to become a member of our supporters club too details on the button below

#497 Why do some seeds fail?

Introduction:Welcome to our allotment and veg gardening podcast, where we share tips, advice, and updates on all things gardening. In this episode, we'll be taking you through our latest allotment diary update, sharing our experiences of growing cabbages from seed in the UK, and giving you the latest on our garden. So sit back, relax, and let's get started.Allotment Diary Update:We've been busy on the allotment lately, mowing grass areas, fitting glass to our greenhouse, building a new bed, and planting the last of our potatoes and some onions. It's been a lot of hard work, but we're excited to see our efforts pay off as our plants start to grow and thrive.Growing Cabbages from Seed:Cabbages are a popular and nutritious vegetable that can be grown from seed in the UK. Whether you're an experienced gardener or just starting out, growing cabbages can be a fun and rewarding experience. Here are some tips and advice on how to get started:1 Choosing the right cabbage variety:When choosing your cabbage variety, consider factors such as taste, size, and maturation time. Some popular varieties include "January King," "All Seasons," and "Golden Acre." Check the seed packets for information on each variety's characteristics, and choose one that suits your needs.2 Preparing your soil:Cabbages prefer a well-drained soil that's rich in organic matter. If your soil is heavy or compacted, consider adding some compost or other organic matter to improve its texture and fertility. Aim for a pH between 6.5 and 7.0, which is slightly acidic to neutral. Add lime if needed!!3 Starting seeds indoors!!Cabbage seeds can be started indoors in late winter or early spring, around 8-10 weeks before the last expected frost. Sow the seeds in small pots or trays filled with seed compost, and keep them in a warm and bright location. Once the seedlings have emerged, move them to a cooler spot and thin them out to one seedling per pot.4 Transplanting your seedlings:When your seedlings have grown to around 10cm tall and have at least two sets of true leaves, they're ready to be transplanted to their final growing location. Choose a spot that's sheltered from strong winds and has full sun exposure. Dig a hole that's slightly larger than the pot, and plant the seedling at the same depth as it was in the pot. Firm the soil around the base of the plant and water it in.5 Caring for your cabbages:Cabbages require regular watering, especially during dry spells. They also benefit from regular feeding with a balanced fertilizer or a high-nitrogen fertilizer, such as blood meal. Keep an eye out for pests and diseases, such as cabbage aphids, clubroot, and cabbage whitefly, and take action if necessary.6 Harvesting your crop:Cabbages can be harvested when they reach maturity, which typically takes around 3-4 months from planting. Look for firm and compact heads, and cut them off at the base of the stem. You can store cabbages in a cool and dry location, such as a root cellar or a refrigerator, for several weeks.Winter and Christmas Cabbages:If you want to grow cabbages for the winter or Christmas season, timing is key. Sow your seeds in early summer, around late May or early June, and transplant the seedlings to their final location in mid-summer. Choose a variety that has a shorter maturation time, such as "January King," and protect your plants from frost with a fleece or cloche.Garden Update:In our garden, we've been busy potting up plants using coir, feeding them with bonemeal, and mowing the grass. We're also happy to report that our chickens have settled in well and are happily clucking away in their coop.I mention installing greenhouse shelf brackets in my greenhouse as a way of adding some extra space. These can be found here.Mint Sauce Recipe:And now, for our mint sauce recipe. This classic condiment is perfect for serving with lamb or other roasted meats,

Introduction: Welcome to our allotment and veg gardening podcast, where we share tips, advice, and updates on all things gardening. In this episode, we'll be taking you through our latest allotment diary update, sharing our experiences of growing cabbages from seed in the UK, and giving you the latest on our garden. So sit back, relax, and let's get started. Allotment Diary Update: We've been busy on the allotment lately, mowing grass areas, fitting glass to our greenhouse, building a new bed, and planting the last of our potatoes and some onions. It's been a lot of hard work, but we're excited to see our efforts pay off as our plants start to grow and thrive. Growing Cabbages from Seed: Cabbages are a popular and nutritious vegetable that can be grown from seed in the UK. Whether you're an experienced gardener or just starting out, growing cabbages can be a fun and rewarding experience. Here are some tips and advice on how to get started: 1 Choosing the right cabbage variety: When choosing your cabbage variety, consider factors such as taste, size, and maturation time. Some popular varieties include "January King," "All Seasons," and "Golden Acre." Check the seed packets for information on each variety's characteristics, and choose one that suits your needs. 2 Preparing your soil: Cabbages prefer a well-drained soil that's rich in organic matter. If your soil is heavy or compacted, consider adding some compost or other organic matter to improve its texture and fertility. Aim for a pH between 6.5 and 7.0, which is slightly acidic to neutral. Add lime if needed!! 3 Starting seeds indoors!! Cabbage seeds can be started indoors in late winter or early spring, around 8-10 weeks before the last expected frost. Sow the seeds in small pots or trays filled with seed compost, and keep them in a warm and bright location. Once the seedlings have emerged, move them to a cooler spot and thin them out to one seedling per pot. 4 Transplanting your seedlings: When your seedlings have grown to around 10cm tall and have at least two sets of true leaves, they're ready to be transplanted to their final growing location. Choose a spot that's sheltered from strong winds and has full sun exposure. Dig a hole that's slightly larger than the pot, and plant the seedling at the same depth as it was in the pot. Firm the soil around the base of the plant and water it in. 5 Caring for your cabbages: Cabbages require regular watering, especially during dry spells. They also benefit from regular feeding with a balanced fertilizer or a high-nitrogen fertilizer, such as blood meal. Keep an eye out for pests and diseases, such as cabbage aphids, clubroot, and cabbage whitefly, and take action if necessary. 6 Harvesting your crop: Cabbages can be harvested when they reach maturity, which typically takes around 3-4 months from planting. Look for firm and compact heads, and cut them off at the base of the stem. You can store cabbages in a cool and dry location, such as a root cellar or a refrigerator, for several weeks. Winter and Christmas Cabbages: If you want to grow cabbages for the winter or Christmas season, timing is key. Sow your seeds in early summer, around late May or early June, and transplant the seedlings to their final location in mid-summer. Choose a variety that has a shorter maturation time, such as "January King," and protect your plants from frost with a fleece or cloche. Garden Update: In our garden, we've been busy potting up plants using coir, feeding them with bonemeal, and mowing the grass. We're also happy to report that our chickens have settled in well and are happily clucking away in their coop. I mention installing greenhouse shelf brackets in my greenhouse as a way of adding some extra space. These can be found here. Mint Sauce Recipe: And now, for our mint sauce recipe. This classic condiment is perfect for serving with lamb or other roasted meats,

#496 Growing Cabbages from Seed in the UK: Tips and Advice

Welcome to the Veg Grower Podcast, where I'm on a mission to grow all my fruit, vegetables, and herbs in my garden and allotment. In this weeks podcast Richard is discussing how to grow delicious salad greens from homemade salad seed mixes, including some recipes for making your own mixes. But first, let me give you an update on what's been happening on the allotment and home plot this week.Allotment Update: Unfortunately, it's been a rainy week, so I haven't been able to do as much on the allotment as I would have liked. However, I did manage to fit some glass to the greenhouse and lay down a wood chip mulch around my fruit bushes. I also planted more potatoes, which are coming along nicely.Home Plot Update: On the home plot, I've been busy with some new projects. I've repurposed an old fridge into a cold frame and sown some melon seeds. I've also started a potato experiment to see which varieties grow best in different types of compost. It's all very exciting!Now, let's get back to the main topic of this post: how to grow delicious salad greens from seed mixes.Types of Salad Greens: In order to create a tasty salad mix, it's important to choose the right types of greens. Some popular choices include lettuce, Rocket, kale, spinach, and mustard greens. Each of these greens has its own unique flavour and texture, and they can be mixed and matched to create a variety of tasty salads.Homemade Salad Mix Recipes: One great way to ensure that your salad greens are fresh and flavourful is to make your own seed mixes. Here are a few recipes to get you started:Classic Salad Mix: 2 parts lettuce seeds, 1 part Rocket seeds, 1 part spinach seeds.Spicy Salad Mix: 1 part Rocket seeds, 1 part mustard green seeds, 1 part radish seeds.Nutty Salad Mix: 2 parts lettuce seeds, 1 part kale seeds, 1 part chard seeds.To make your own seed mix, simply combine the seeds in a bowl and mix well. Then, sow the seeds according to the instructions on the packet, and watch as your delicious salad greens begin to grow!Conclusion: And that's it for this week's Veg Grower Podcast and Blog. I hope you've enjoyed learning how to grow delicious salad greens from seed mixes, and that you'll try making your own mixes at home. Remember to leave a review, become a supporting member, get in touch via email or head to the website to leave a comment or voicemail, and follow us on social media for more gardening tips and tricks. And, as promised, here's a tasty recipe for colcannon to enjoy with your fresh salad greens:Colcannon Recipe:Ingredients:2 lbs potatoes, peeled and cubed1/2 head of cabbage, chopped1 onion, diced4 cloves garlic, minced1/2 cup milk4 tbsp butterSalt and pepper, to tasteInstructions:Boil the potatoes in salted water until tender, then drain and mash with a potato masher.While the potatoes are boiling, sauté the onion and garlic in a large pan until soft and translucent.Add the chopped cabbage to the pan and cook until tender.Add the cooked cabbage and onion mixture to the mashed potatoes, along with the milkIf you've enjoyed this podcast, please consider becoming a supporting member by clicking the button below

Welcome to the Veg Grower Podcast, where I'm on a mission to grow all my fruit, vegetables, and herbs in my garden and allotment. In this weeks podcast Richard is discussing how to grow delicious salad greens from homemade salad seed mixes, including some recipes for making your own mixes. But first, let me give you an update on what's been happening on the allotment and home plot this week. Allotment Update: Unfortunately, it's been a rainy week, so I haven't been able to do as much on the allotment as I would have liked. However, I did manage to fit some glass to the greenhouse and lay down a wood chip mulch around my fruit bushes. I also planted more potatoes, which are coming along nicely. Home Plot Update: On the home plot, I've been busy with some new projects. I've repurposed an old fridge into a cold frame and sown some melon seeds. I've also started a potato experiment to see which varieties grow best in different types of compost. It's all very exciting! Now, let's get back to the main topic of this post: how to grow delicious salad greens from seed mixes. Types of Salad Greens: In order to create a tasty salad mix, it's important to choose the right types of greens. Some popular choices include lettuce, Rocket, kale, spinach, and mustard greens. Each of these greens has its own unique flavour and texture, and they can be mixed and matched to create a variety of tasty salads. Homemade Salad Mix Recipes: One great way to ensure that your salad greens are fresh and flavourful is to make your own seed mixes. Here are a few recipes to get you started: Classic Salad Mix: 2 parts lettuce seeds, 1 part Rocket seeds, 1 part spinach seeds. Spicy Salad Mix: 1 part Rocket seeds, 1 part mustard green seeds, 1 part radish seeds. Nutty Salad Mix: 2 parts lettuce seeds, 1 part kale seeds, 1 part chard seeds. To make your own seed mix, simply combine the seeds in a bowl and mix well. Then, sow the seeds according to the instructions on the packet, and watch as your delicious salad greens begin to grow! Conclusion: And that's it for this week's Veg Grower Podcast and Blog. I hope you've enjoyed learning how to grow delicious salad greens from seed mixes, and that you'll try making your own mixes at home. Remember to leave a review, become a supporting member, get in touch via email or head to the website to leave a comment or voicemail, and follow us on social media for more gardening tips and tricks. And, as promised, here's a tasty recipe for colcannon to enjoy with your fresh salad greens: Colcannon Recipe: Ingredients: 2 lbs potatoes, peeled and cubed 1/2 head of cabbage, chopped 1 onion, diced 4 cloves garlic, minced 1/2 cup milk 4 tbsp butter Salt and pepper, to taste Instructions: Boil the potatoes in salted water until tender, then drain and mash with a potato masher. While the potatoes are boiling, sauté the onion and garlic in a large pan until soft and translucent. Add the chopped cabbage to the pan and cook until tender. Add the cooked cabbage and onion mixture to the mashed potatoes, along with the milk If you've enjoyed this podcast, please consider becoming a supporting member by clicking the button below

The Salad Green Revolution: Creating Your Own Homemade Salad Seed Mix Recipes

Are you a gardening enthusiast looking to add a nutty twist to your garden this year? In this week's episode of The Veg Grower Podcast, we explore the world of nut trees and nut-like plants, from hazelnuts to groundnuts to tiger nuts. But first, let's catch up on the latest news from the garden and allotment.Allotment updateWe hear about the ongoing weeding and onion planting. Host [Host Name] also shares his experiences with a hazelnut tree that doesn't produce many nuts but yields useful wood for garden projects through coppicing. Additionally, we hear about the successful settling in of Martha the regime's chickens and Richard's latest planting adventures, including spring onions, cabbages, and cauliflowers.Growing, harvesting and enjoying your nuts.We discuss the benefits of coppicing for nut trees and explore various nut and nut-like plants that can be grown in a home garden. Along the way, we touch on some of the challenges of growing nuts, including pests and soil conditions.But what about enjoying your homegrown nuts? We share a delicious recipe for a mixed green salad with roasted beets, crumbled goat cheese, and toasted pecans. Of course, the possibilities for nut-based dishes are endless.Before signing off,Richard announces an exciting competition for listeners. Two adult tickets to the Gardener's World Spring Fair at Beaulieu on Sunday, April 30th, 2023, are up for grabs. To enter, listeners must submit a photo of their own nut tree or nut-like plant, along with a brief description of their growing experience. The winning entry will be selected at random and announced in a future episode.If you're ready to add some nutty flavor to your garden this year, be sure to check out episode 494 of The Veg Grower Podcast for more tips, tricks, and ideas. And don't forget to enter the competition for a chance to win tickets to a great gardening event. Happy gardening!

Are you a gardening enthusiast looking to add a nutty twist to your garden this year? In this week's episode of The Veg Grower Podcast, we explore the world of nut trees and nut-like plants, from hazelnuts to groundnuts to tiger nuts. But first, let's catch up on the latest news from the garden and allotment. Allotment update We hear about the ongoing weeding and onion planting. Host [Host Name] also shares his experiences with a hazelnut tree that doesn't produce many nuts but yields useful wood for garden projects through coppicing. Additionally, we hear about the successful settling in of Martha the regime's chickens and Richard's latest planting adventures, including spring onions, cabbages, and cauliflowers. Growing, harvesting and enjoying your nuts. We discuss the benefits of coppicing for nut trees and explore various nut and nut-like plants that can be grown in a home garden. Along the way, we touch on some of the challenges of growing nuts, including pests and soil conditions. But what about enjoying your homegrown nuts? We share a delicious recipe for a mixed green salad with roasted beets, crumbled goat cheese, and toasted pecans. Of course, the possibilities for nut-based dishes are endless. Before signing off, Richard announces an exciting competition for listeners. Two adult tickets to the Gardener's World Spring Fair at Beaulieu on Sunday, April 30th, 2023, are up for grabs. To enter, listeners must submit a photo of their own nut tree or nut-like plant, along with a brief description of their growing experience. The winning entry will be selected at random and announced in a future episode. If you're ready to add some nutty flavor to your garden this year, be sure to check out episode 494 of The Veg Grower Podcast for more tips, tricks, and ideas. And don't forget to enter the competition for a chance to win tickets to a great gardening event. Happy gardening!

Nuts About Gardening: Growing, Harvesting, and Enjoying Your Own Nuts

In our latest episode of the veg grower podcast, we start with an allotment update in which we planted out potatoes. But that's not all we've been up to - we also discuss the benefits of keeping chickens! Here are 5 reasons why every veg grower should consider keeping chickens:Fresh Eggs: There's nothing quite like fresh eggs straight from the coop. Not only do they taste better than store-bought eggs, but they're also healthier as they contain more vitamins and minerals.Pest Control: Chickens love to eat bugs and insects, which can be a problem for veg growers. By keeping chickens in your garden, you can reduce the number of pests without using harmful chemicals.Fertilizer: Chicken manure is high in nitrogen and other nutrients, making it an excellent fertilizer for your garden. By keeping chickens, you can produce your own natural fertilizer and reduce your reliance on chemical fertilizers.Entertainment: Chickens are fun to watch and can provide hours of entertainment. Plus, they have unique personalities and can become part of your family.Sustainability: By keeping chickens, you're practicing sustainable living. You're reducing your carbon footprint by producing your own eggs and fertilizer, and you're also reducing your reliance on factory-farmed eggs.In the garden update.We share that we've rehomed a chicken and sowed carrots, spinach, radish, and beetroot. We also sowed some green manures for the winter. It's been a busy season for us, but keeping chickens has made our garden more productive and sustainable.In conclusion, keeping chickens can be a great addition to any veg garden. Not only do they provide fresh eggs, but they can also help with pest control, provide natural fertilizer, and offer entertainment. So why not consider keeping chickens for your veg garden today?Don't forget to check out the cheesy bacon egg muffin recipe we've included in our outro, and leave us a review or become a supporting member of our podcast. You can get in touch with us too and share the latest from your garden. Happy gardening!

In our latest episode of the veg grower podcast, we start with an allotment update in which we planted out potatoes. But that's not all we've been up to - we also discuss the benefits of keeping chickens! Here are 5 reasons why every veg grower should consider keeping chickens: Fresh Eggs: There's nothing quite like fresh eggs straight from the coop. Not only do they taste better than store-bought eggs, but they're also healthier as they contain more vitamins and minerals. Pest Control: Chickens love to eat bugs and insects, which can be a problem for veg growers. By keeping chickens in your garden, you can reduce the number of pests without using harmful chemicals. Fertilizer: Chicken manure is high in nitrogen and other nutrients, making it an excellent fertilizer for your garden. By keeping chickens, you can produce your own natural fertilizer and reduce your reliance on chemical fertilizers. Entertainment: Chickens are fun to watch and can provide hours of entertainment. Plus, they have unique personalities and can become part of your family. Sustainability: By keeping chickens, you're practicing sustainable living. You're reducing your carbon footprint by producing your own eggs and fertilizer, and you're also reducing your reliance on factory-farmed eggs. In the garden update. We share that we've rehomed a chicken and sowed carrots, spinach, radish, and beetroot. We also sowed some green manures for the winter. It's been a busy season for us, but keeping chickens has made our garden more productive and sustainable. In conclusion, keeping chickens can be a great addition to any veg garden. Not only do they provide fresh eggs, but they can also help with pest control, provide natural fertilizer, and offer entertainment. So why not consider keeping chickens for your veg garden today? Don't forget to check out the cheesy bacon egg muffin recipe we've included in our outro, and leave us a review or become a supporting member of our podcast. You can get in touch with us too and share the latest from your garden. Happy gardening!

#493 5 Reasons Why Every Veg Grower Should Consider Keeping Chickens

The Veg Grower Podcast

Join me in this weeks Friday night veg gardening pub quiz. 10 questions in need of 10 answers.

Episode 316. The Friday night veg gardening pub quiz.

In today's podcast I share my thoughts on the first episode of a new TV show called grow your own at home.

Episode 317. My review on the first episode of grow your own food at home TV show.

In today's podcast I thought I shall share with you just whats happening on my plots. A chance to evaluate and move forward.

Episode 315. Update on the plots.

In today's podcast lee and I are debriefing after the 24 hour live podcast that we completed at the weekend.

Episode 314. 24 hour debrief.

Join me in today's podcast where I share how I make elder flower cordial. I also share the latest from the plots.

Episode 313. How I make elder flower cordial

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