The Veg Grower Podcast

This week on the Veg Grower Podcast, I’ve been making the most of a rare bright December day down on the allotment, starting a long-planned project that should completely change how the plot looks in years to come. Back at home, I’ve also been tackling a problem area in the kitchen garden and, with Christmas just around the corner, I’m sharing exactly what’s going to be on our home-grown Christmas dinner table. Down on the Allotment It’s been a surprisingly productive December day down on the allotment, with sunshine, dry spells and plenty of motivation. One of my regular winter jobs is keeping the grass trimmed — it makes a huge difference to how the plot looks, even when very little is growing. The main focus this week, though, has been starting a project I’ve wanted to do for a long time: training apple trees to form an edible fence. Along the roadside edge of the plot, I’ve cleared an underused area, removed old pots and revealed beautifully clean soil beneath the weed-suppressing membrane. I planted a new apple tree and set three sturdy posts with supporting wires. This tree is being trained as a Belgian fence (espalier style), with horizontal arms running left and right at different levels. It’s a bold thing to do — you have to be confident with the pruning — but it creates a productive and incredibly attractive feature. The posts went in deep (no concrete allowed on allotments), and I even uncovered an old lump of buried concrete that explained why a nearby apple tree had always leaned. Everything is now straight, mulched with compost and straw, and ready to grow. I also reused compost that had been rotting down over an old elder tree stump. This compost-bin-over-the-stump trick is one I’ve used many times — it slowly rots the roots away and feeds the soil at the same time. The stump isn’t quite ready to come out yet, but another year should do it. Back in the Kitchen Garden At home, I’ve been sorting out a boundary bed between the kitchen garden and the patio. The old wooden trellis had finally given up, leaning badly and relying on blackberries and tayberries to stay upright. The plants were cut back hard, the rotten structure removed, and the area mulched with compost. It does mean less fruit next year, but sometimes a reset is exactly what’s needed. I’m now rethinking how best to create privacy here — possibly taking inspiration from the grapevine on the arch nearby, which has performed brilliantly. Christmas Dinner – Grown, Not Bought With Christmas almost here, I’ve been doing final checks on the vegetables — and I’m pleased to say we’re fully stocked. This year’s home-grown Christmas dinner includes: Roast potatoes (King Edward) with garlic and rosemary Roast parsnips with maple syrup Brussels sprouts lightly boiled, then fried with crispy bacon Honey-roasted carrots Red cabbage with apple, spices and redcurrant sauce (made ahead) Cheesy leeks, prepared on Christmas Eve and baked on the day It’s simple food, cooked well, and made extra special because it’s been grown at home.

A busy December episode this week, taking in fresh eggs from the chicken run, winter protection in the kitchen garden, a productive day on the allotment, a festive bread sauce recipe, and my honest verdict after several months of using a HotBin composter. If you prefer to read along with the podcast or revisit a section, everything discussed in this week’s episode is summarised below. Kitchen Garden Update There’s been some great news from the chicken run this week, with both of our newer hens now laying. That means four eggs a day, including some beautifully coloured blue and chocolate-green eggs. With bird flu restrictions still in place, the hens are confined to their run, so they’ve been enjoying plenty of garden greens to keep them happy. In the kitchen garden, I’ve also been making good use of cloches. I planted out a small batch of peas that were started in the shed, giving them protection while I test how well they cope outdoors at this time of year. Plastic bottles and fleece are also doing their job where cloches won’t fit. Despite it being December, we’re still harvesting Brussels sprouts, cabbages, broccoli and chard, and I’m pleased to see garlic and onions growing steadily. Supporters Club Update Supporters Club members have been sowing lettuce and chilli peppers this week. Chillies, in particular, benefit from an early start when given a bit of warmth, and they’re a great crop to get going now. Allotment Update A surprisingly sunny winter’s day made for a productive session on the allotment. Most of the time was spent on general tidying, including strimming the grass, which instantly made the plot feel more cared for. I also emptied several compost bins and used the finished compost as a mulch, topping it off with straw to protect the soil over winter. Harvests included carrots, leeks and some much-improved parsnips, helped along by recent moisture. Recipe of the Week – Bread Sauce This week’s recipe is a Christmas classic: bread sauce. It’s something we make every year in advance and freeze, ready for the big day. An onion studded with cloves is gently infused in milk before adding breadcrumbs, nutmeg, salt and pepper. Simple, comforting and an essential part of a proper Christmas dinner. The full recipe is available on the website. Product Trial – HotBin Compost After several months of use, the HotBin composter has genuinely impressed me. Running it alongside a standard compost bin showed just how much quicker and more productive it can be, producing far more compost in the same timeframe. It looks better than multiple Dalek bins, produces liquid feed, and importantly, keeps rats out. The main downside is the price, but based on compost produced, it should pay for itself within a couple of years. If you would like to support this podcast then please consider becoming a member of our supporters club or use some of affiliate links below for items you might be buying. We might get a little commission Premier seeds direct for all your seed needs Autopot uk a revolutionary watering system for growing the best veg easily. User discount code auto10rvg for 10%off

Hello and welcome to this week’s episode of the Veg Grower Podcast! I’m Richard, and my goal is to encourage and inspire you to grow more of your own food, no matter the space you have available. I share what I’ve been up to in my own allotment and kitchen garden here in Littlehampton on the south coast of the UK. After over 30 years of growing my own food, I’m still learning something new every single day. This week, I’ve been down on the allotment, getting stuck into some winter pruning, tending to my tools, and having a wander around the kitchen garden. Here’s what’s been happening. Winter Pruning It’s that time of year to prune trees and bushes. I’ve been focusing on my apple and pear trees, both now fully dormant, making it easier to see the branches and plan the cuts. I start with the three Ds: Dead, Diseased, and Damaged branches. Clean, sharp secateurs are vital here to prevent spreading disease. These pruned branches go straight into the compost—yes, even the diseased ones, where they’ll gradually break down over a few years. Next, I look for branches that cross or rub together and consider the overall shape and ventilation of the tree. Light and airflow are crucial for healthy growth, fruit production, and reducing fungal problems. One of my apple trees has been a bit of a challenge—it has a tendency to list over, despite staking. This week I hammered in a longer stake and tied the tree upright, then added straw mulch to protect the roots over winter. Mulching has worked really well this year, and I’m keen to continue using it wherever I can. Allotment Update Despite the cold weather, there’s still plenty of life on the allotment. Some tender plants have succumbed to frost, but my brassicas and green manures are holding strong. The garlic is emerging nicely too, so I’m feeling optimistic about Christmas dinner straight from the garden! The council has been improving the roads and paths up to our allotment. The main track is still closed to vehicles, but it’s looking much better than before. It’s exciting to see this progress, although some neighbours have been trying to improve traction with old plant matter—trust me, it doesn’t really work! After my allotment visit, I brought my tools home for a proper service. Tool Care Taking care of your garden tools is one of my passions. I give all my hand tools a thorough clean, sharpening, and treatment each year. Rust is removed, handles are sanded and treated with linseed oil, and metal parts are sharpened. I also use a bucket of sand mixed with used kitchen oil to store tools—it cleans, abrades, and coats them in one go. This simple routine keeps tools in great condition and ready to last for years. Chef Scott’s Recipe of the Week This week, Chef Scott has been cooking Carrot and Parsnip Spiced Fritters. A brilliant way to use up stored root vegetables, these fritters are lightly spiced, crisp on the outside, and soft in the middle. Serve them with yoghurt or a poached egg—they’re perfect as a light lunch, side dish, or garden snack. Ingredients: 2 medium carrots, grated 2 medium parsnips, grated 1 small onion, finely chopped 2 crushed garlic cloves 1 tsp ground cumin ½ tsp smoked paprika ½ tsp ground coriander 2 eggs 4 tbsp plain flour Salt and pepper Oil for frying Chopped parsley or coriander to garnish Method: Squeeze out excess moisture from the grated carrots and parsnips. Mix with onion, garlic, spices, eggs, flour, salt, and pepper. Adjust flour if too wet. Heat a splash of oil in a pan, spoon in mixture, flatten slightly, and fry 3–4 minutes per side until golden. Drain on kitchen paper and garnish. Feel free to swap spices—curry powder, garam masala, chilli flakes, or even grated apple can give a different flavour twist. Seed Planning Winter is also the perfect time to go through your seed collection.

This week on The Veg Grower Podcast, Richard delves into the latest happenings at his allotment and kitchen garden as he navigates the challenges of a busy schedule. With limited time available, he shares exciting updates on the ongoing improvements to the allotment and addresses a listener's question about the troublesome gooseberry sawfly. Allotment Adventures Richard kicks off this episode by recounting his visit to the allotment, where recent council works are paving the way for easier access. Despite the muddy conditions, he manages to tackle some persistent problem areas, particularly around his thorny gooseberry plants. He discusses a recent break-in at a fellow allotment holder's plot, highlighting the unfortunate reality of allotment life. Gooseberry Sawfly Solutions In response to a listener's query, Richard provides valuable insights on managing gooseberry sawfly infestations. He emphasises the importance of encouraging natural predators, such as birds and ground beetles, and suggests practical methods for dealing with the pesky caterpillars, including hand removal and the use of protective fleece. Seed of the Month Back in the kitchen garden, Richard reveals this month's seed selection: aubergines! He explains why December is a great time to start these seeds, sharing tips on sowing, germination, and ensuring successful growth. With the right conditions, aubergines can thrive, leading to bountiful harvests well into the summer. If you are looking to buy some Aubergine seeds then check out premier seeds direct. Book of the Month Finally, Richard discusses his latest read, Digging for Victory by Twigs Way and Mike Brown. He reflects on the historical significance of the Dig for Victory campaign, uncovering lesser-known facts and its impact on food production during challenging times. Richard encourages listeners to explore this fascinating topic further. The book of the month for December is Gardening with Junk by Adam Caplin

Welcome to this week’s companion blog post for The Veg Grower Podcast. In Episode 633, Richard shares what has been happening across the kitchen garden and allotment after a sudden blast of winter weather, and introduces a rather clever Christmas gift idea in conversation with a young gardener named Belle. Kitchen Garden Update Winter made itself known this week with a heavy frost across the kitchen garden. Many tender plants have finally keeled over, signalling the true end of the growing season. Although frost damage is never fun, it does help tidy the beds naturally and shows which plants are genuinely hardy. Richard talks through which crops held up well, which ones finally gave in, and what that means for the weeks ahead. Now is the time to clear away soft, spent growth and begin planning winter protection, mulching, and early sowing plans for the new year. Allotment Update A visit to the allotment gives a clearer picture of how the cold snap has affected things on the plot. Some crops have slowed right down, but others are surprisingly resilient. In this episode, Richard discusses: How the frost has changed the look and feel of the plot What still needs harvesting before the next cold spell Jobs that will take priority over the coming week How the allotment is responding overall as winter approaches It’s a good reminder that even after thirty years of growing, every season still has something new to teach us. A Christmas Gift Idea – Conversation with Belle To round off the episode, Richard chats with Belle, who shares a fantastic and thoughtful Christmas idea for gardeners. It’s the sort of gift that is practical, personal, and genuinely useful — perfect for anyone who enjoys growing their own food. SEalstop.co.uk This conversation offers a fresh perspective from a younger gardener and brings a lovely festive note to the end of the episode. Final Thoughts With frost now firmly part of the weekly forecast, the winter season is well and truly underway. That does not mean the garden falls silent — far from it. There is still plenty happening outdoors, and plenty to prepare indoors ahead of next year. If you have thoughts on how the frost has affected your own garden this week, or if you have your own gardening gift ideas, feel free to share them with the community.