The Veg Grower Podcast

• #620 Summer Pruning, Soil Testing, and Fermentation: Making the Most of the Harvest

  Welcome back to another episode of the Veg Grower Podcast, where I share what’s happening on my allotment and in my kitchen garden here in Littlehampton, West Sussex. This week has been a busy one with summer pruning, experimenting with soil testing, and answering a brilliant listener question about fermentation. Allotment Update – Summer Pruning The bank holiday weekend gave me extra time on the plot, and I’ve focused on summer pruning. Stone fruits like cherries and plums can’t be pruned in winter, so this is the time to give them attention. Starting with dead, diseased, or damaged wood, I worked through shaping the trees and preventing crossing branches. Apples and pears also had a light tidy-up to keep them healthy. It always feels counterintuitive to cut branches off, but it makes such a big difference to the harvest. I mention a good book I ahve found for pruning and this book canbe found here. Kitchen Garden – Soil Testing Back at home, I carried out a soil test to find out exactly what my soil needs. Using a simple kit, I discovered my soil is slightly alkaline (perfect for brassicas), potassium and phosphorus levels are fine, but nitrogen is low. That explains why leafy crops sometimes struggle. To address this, I’ll be sowing field beans as a green manure this winter – a natural way to add nitrogen back into the soil. The test kit used can be found here. Chef Scott's recipe of the week. The harvests continue to be plentiful – tomatoes, chillies, aubergines, cabbages, and more. Chef Scott has also shared a delicious recipe: roasted greengages with star anise and orange, served with vanilla mascarpone and pistachios. If you don’t have greengages, plums will work perfectly too. Listener Question – Fermentation Mark from Musselburgh asked if I’d ever tried fermentation as a storage method. I’ve dabbled – ciders and wines worked well, sauerkraut less so! But fermentation is one of the oldest ways to preserve food and it’s making a comeback. Sauerkraut, kimchi, and fermented pickles not only extend the life of our harvests but are also great for gut health. With food prices rising, it’s a skill I’m keen to revisit and explore more seriously. Final Thoughts From pruning trees to testing soil and learning old preservation skills, it’s been a week of both science and tradition in the garden. If you’ve got your own fermentation stories, or if you’ve tried a soil test, I’d love to hear from you.

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• Seed Saving, Slug Battles & A Summer Squash Supper – Episode 619

  This week’s episode of The Veg Grower Podcast is packed with jobs on the allotment, progress in the kitchen garden, and a listener’s question about slugs. With summer harvests in full swing, it’s been a busy and productive week – plus I share a recipe of the week while Chef Scott is away. Allotment Update The main focus on the allotment has been seed saving. I’ve been busy collecting seeds from peas and beans – always reliable and easy to do – as well as saving poppy seeds that appeared on the plot without me ever sowing them. I also talk through why saving squash seeds can be tricky due to cross-pollination, and why crops like carrots and parsnips need two years to produce viable seed. I share a past experiment with potatoes too – growing out “seed plants” to store tubers for replanting the following year, which worked surprisingly well. Of course, alongside seed saving, it’s been the usual jobs of mowing, strimming, weeding, and watering in the warm weather. Kitchen Garden Update Back at home, I’m delighted to say the driveway project is finally finished after weeks of disruption. With resin-bonded paths and drive now complete, I’ve been able to put the garden back together. Waterbutts, sinks, and pots are gradually returning to their proper places, although a few plants are struggling after the hot, dry spells. Harvests have been plentiful – especially tomatoes – so a lot of batch cooking and freezing has been going on. I’ve also been busy potting up strawberry runners, moving baby plants into pots for next year’s crops while their mother plants get ready for another season outside. Listener Question This week we had a voicemail from Melissa, who asked about slugs attacking her beans. I share a range of approaches, including: Growing young plants in trays protected with copper tape Encouraging wildlife such as frogs, birds, and hedgehogs Collecting slugs on evening patrols and feeding them to chickens Using beer traps or upturned pots as shelters Nematodes as a last resort Avoiding chemical slug pellets where possible Recipe of the Week With Chef Scott on holiday, I’m stepping in with a simple seasonal dish: Garlic & Herb Roasted Patty Pan Squash. These quirky little summer squashes are delicious roasted with olive oil, garlic, and fresh herbs – perfect as a side dish or even the star of a light summer supper. Final Thoughts It’s been a productive, rewarding week – saving seeds for the future, harvesting the best of summer, and finally reclaiming the garden after the driveway works. Tune in to hear more about the seed-saving process, how I’m dealing with slugs, and why patty pan squash deserves a place in every veg garden.

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• #618 Hot Compost Success, Green Manures & Why We Grow Our Own Food

  This week’s episode of The Veg Grower Podcast is all about making the most of the summer growing season while also planning ahead for autumn and winter. From uncovering rich compost in the hot bin to sowing green manures, I share what’s been happening on the allotment and in the kitchen garden, plus Chef Scott brings us a fresh take on our seed of the month. We round off with some thoughts on why growing your own food means so much. Allotment Update I started the week by checking on my hot bin composter. The results were fantastic – rich, crumbly compost far quicker than my traditional bin could produce. This “black gold” has gone straight onto the beds as mulch, feeding the soil and helping lock in moisture during these warmer spells. If you’re looking to buy a hotbin composter don’t forget to use discount code vgp10hb when buying from https://hotbincomposting.com I’ve also sown mustard as a green manure in beds earmarked for garlic and overwintering onions later this year. It’ll protect the soil, outcompete weeds, and add valuable organic matter when it’s chopped and dug in. Kitchen Garden Update Over in the kitchen garden, it’s been a week of steady maintenance – watering, feeding, and looking ahead to autumn crops. I also shared my favourite green manures for winter soil care and explained why they’re such a vital part of my growing plan. Seed of the Month Recipe Chef Scott’s recipe this week celebrates our seed of the month: pak choi. His miso & lemon butter stir-fried pak choi is quick, delicious, and a perfect side for a summer meal. You’ll find the full recipe on the blog and on Scott’s Instagram, Seed to Table Plot 13. Final Thoughts To wrap things up, I’ve been reflecting on the many reasons we grow our own food – from unbeatable flavour and freshness to food security and sheer satisfaction. I’d love to hear why you grow your own

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• #617: August Sowing, Allotment Therapy & The Power of Pak Choi

  Welcome back to this week's episode of the Veg Grower Podcast, where we share our journey of growing food here on the South Coast of the UK and inspire you to do the same—whatever your space! This Week in the Garden In this episode, I reflect on a much-needed day at the allotment. With ongoing home renovations weighing heavily, I took a full day to reset among the raised beds, buzzing bees (including one surprise wasp’s nest!), and late summer crops. There’s something about the allotment that clears the mind, and I really needed that mental escape this week. After a good tidy with the strimmer and lawn mower, I experimented with the chop-and-drop method—leaving weeds and trimmings on the soil surface to decompose and feed the beds in place. I also checked on our cabbages where the first earlies were previously growing, and they’re settling in nicely. Our maincrop potatoes are beginning to yellow, a clear sign they're nearly ready for harvest. And yes, I did get stung (on the ear!)—a not-so-friendly reminder that we share our spaces with nature. Always tread carefully! Seed of the Month: Pak Choi August may seem like a quiet time for sowing, but it’s actually perfect for leafy crops—and pak choi is our standout pick. Fast-growing, versatile, and brilliant in everything from stir-fries to Thai green curries, pak choi thrives in the cooler evenings of August without bolting. Here’s how I sow it: Start in plug trays with seed compost, 1cm deep. Germinate in the propagation shed, then plant out in 2–3 weeks. Space at 20cm apart for full heads or closer for baby leaves. Consistent watering is essential to avoid bolting. Mulch well and protect with mesh to fend off flea beetle and butterflies. Within 6–8 weeks, you’ll be harvesting full heads—or much sooner for baby leaves! Buy your seeds from our trusted suppliers Ruby f1 a red leaved pak choi White stem, one of my most regullery grown pak choi varities Qing choi an intersting but large variety Recipe of the Week: Cauliflower Pakoras Chef Scott is back with a tasty treat—crispy cauliflower pakoras (or use any mix of veg). They’re packed with spice and easy to whip up. You’ll need cauliflower, gram flour, mint, coriander, and a warming blend of cumin, garam masala, Kashmiri chilli powder and more. Simply whisk, mix and fry. Find the full recipe on our website or Chef Scott’s Instagram @seedtotableplot13. Seeds You Can Still Sow in August Don’t be fooled—August has plenty of sowing potential. Some crops to get in the ground now include: Leafy greens: spinach, rocket, mizuna, lettuce, corn salad Orientals: pak choi, mustard greens Overwintering onions & spring onions Turnips, radicchio, chard, kohl rabi Chillies (for overwintering) Green manures for soil health These will give you a harvest later this year or set you up nicely for winter and spring. Listener Comments Thank you for all the feedback on Spotify this week! We heard from: Henry who’s been experimenting with compost and straw mulch. Becky, new to veg growing, is hoping for a patty pan squash recipe (Scott’s on it!). Linda, with 25 years of chicken-keeping wisdom, recommends avoiding wooden coops. And Natalie, who raised a great question about washing recyclables. We’ll dig into that one!

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• #616 – Water-Saving Solutions, Greenhouse Goodness & Getting Started with Chickens

  This week’s episode of The Veg Grower Podcast is full of practical tips and heartfelt reflections from the kitchen garden and beyond. With a hosepipe ban potentially on the way, Richard shares his water-saving strategies, gives us a greenhouse tour, and answers a listener question about keeping chickens for the first time. Here's what you'll hear in this episode: Kitchen Garden Update It’s been a hot and dry week, and water has become more precious than ever. Richard has been getting inventive, using recycled water from the bath and kitchen sink to keep things growing. The greenhouse is thriving thanks to the autopot system, with tomatoes, aubergines, chillies, and cucumbers all coming along nicely. He also shares how he’s still sowing seeds even in late July – including kale, chard, winter lettuce and microgreens on the windowsill – proving it’s never too late to start something new. Allotment Update Down on the allotment, Richard reflects on the emotional loss of one of his hens. This prompts a discussion on preparing for changes and the importance of having flexible growing systems in place. He also shares some small wins – like harvesting courgettes and using water wisely – and hints at a few jobs lined up for the weekend. Main Feature: Keeping Chickens – A Beginner’s Guide Prompted by a listener question, Richard dives into the basics of chicken keeping from a gardener’s perspective. In this guide, you’ll hear about: How many chickens to start with Choosing between wood or plastic coops (and why he prefers plastic) Feeding, cleaning, and daily routines Dealing with common issues like rats and red mite Why chickens are such a rewarding addition to the garden This segment is packed with tips for anyone considering their first flock – or looking to improve their current setup. Recipe of the Week Chef Scott returns with something a little different: Blackberry & Chilli Sauce. It’s sweet, spicy, and perfect for crispy duck, BBQ meats or even grilled vegetables. Find the full recipe here or on Scott’s Instagram: @seedtotableplot13. Final Thoughts With the weather heating up and water becoming more limited, this episode is a reminder of how adaptable and inventive gardeners can be. From water-saving ideas to preparing for livestock, there’s always something to learn and improve on.

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