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The Veg Grower Podcast

Richard
The Veg Grower Podcast
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  • From Schools to Seedlings: A Week of Kids, Compost, and Chickens
    Episode 605 – The Veg Grower Podcast After a whirlwind week travelling the country with Lee Connolly (aka the Skinny Jean Gardener) and his brother Dale, I’m finally back in the potting shed—albeit with a few snapped cabbages and a whole lot more inspiration. This week’s podcast is a mix of travel tales, allotment updates, and a fantastic interview with Andy from Hotbin. We’re also talking chickens, cucumbers, and how kids are the future of gardening. Touring with 10,000 Budding Gardeners Last week I joined Lee and Dale on a mission to get 10,000 children gardening. We visited schools all over the UK, delivering high-energy seed sowing sessions filled with laughter, dancing, and even a few water pistols. The highlight? Seeing children leave with big smiles and wildflower seeds in their pockets. But it wasn’t all sunshine and spuds. A visit to the Royal School for the Deaf opened my eyes to just how inaccessible our audio-based content can be. It’s made me think seriously about making the podcast more inclusive. Suggestions welcome. And then there was the visit to the iconic Blue Peter Garden… I won’t spoil the video (coming soon on Lee’s YouTube channel), but let’s just say the vege patch didn’t quite live up to childhood memories. Back on the Plot: Mulch, Mayhem & A Greenhouse Surprise Returning to the allotment after a week away is always a mixed bag. Thanks to good pre-trip watering and some faithful mulching, most of the crops survived—broad beans, potatoes, onions, and garlic all doing well. The big jobs this week? Planting out the squashes, courgettes, pumpkins, tomatoes, and peppers. I’d delayed them due to frost warnings and dryness—and it looks like that was the right call. Chef Scott lost half his squashes to a rogue frost! My greenhouse, however, was the biggest surprise. The cucumbers and tomatoes in the autopots had tripled in size while I was away! It just goes to show how reliable that watering system is, even in warm weather. Chickens, Slugs & Sustainability We had a great message from listener Laura in West Yorkshire this week, who asked about chickens and whether I’d ever keep bees or other animals. So this episode includes a little segment on what it’s like keeping chickens in the garden. Spoiler alert: I wouldn’t be without them. From eggs to pest control to rich compostable manure, chickens offer so many benefits. But they do require care, especially when you go away, and can be destructive if left to free-range during planting season! Bees and ducks are on my “maybe someday” list—but for now, chickens remain my top pick for productive pets. This Week’s Recipe: Gluten-Free Rhubarb Crumble Chef Scott returns with a seasonal treat—rhubarb crumble with a twist. This version is gluten-free but packed with flavour. Head to the blog to find the full recipe and give it a try with your latest rhubarb haul. Question of the Week:Do you garden with your children—or grandchildren? What are your tips for getting kids interested in growing food? I’d love to hear your stories. Leave a comment below or drop me a message. Until next time,Richard
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  • Episode 606 – Composting with Hotbin & Crisps with Chef Scott
    Welcome back to The Veg Grower Podcast! This week’s episode is packed with useful updates from my garden and allotment, a very special interview with the folks from Hotbin, and of course – Chef Scott returns with a cracking recipe using your homegrown veg. In the Kitchen Garden We’re now well into May, and the garden is shifting into high gear. This week, I’ve been planting out tomatoes, brassicas, peppers, chillies – basically anything I can to fill the gaps. The overwintered chard has started to bolt, so that’s out, and new plantings are in. As I’m heading off for a week on the road with Lee Connolly and our school gardening mission, I’ve had to prepare the garden for Amanda to take over the watering duties. I’m not a fan of using the hosepipe, but I’ve set one up to make life easier while I’m away. I’ve also prepped the greenhouse with the autopot system and the Vegepod with a water timer. With little rain recently – and none in the forecast – these measures should help everything establish nicely. Hotbin Composting – Interview The highlight of this episode is my chat with the team at Hotbin, a composting system designed to heat up your compost and speed up the process. I’ve been trialling the Hotbin against a traditional ‘Dalek’ bin and share a few observations of my own before the interview. If you’ve ever struggled to keep composting going all year round – especially in colder weather – the Hotbin could be a game-changer. We talk about how it works, what materials it handles best, and tips for getting the most out of your compost pile. If you are interested in buying a hotbin then hotbin have kindly giving us a discount code. Use code VGP10HB for 10% off. Recipe of the Week: Vegetable Crisps with Herbs & Garlic With me travelling this week, Chef Scott’s whipped up the perfect travel snack – homemade vegetable crisps seasoned with crispy garlic, sage, rosemary, and sea salt. He uses whatever root veg are available: carrots, parsnips, beetroot, celeriac, sweet potato and even Jerusalem artichokes. They’re thinly peeled into ribbons and fried with herbs and garlic until perfectly crisp. No quantities needed – just a method and a bit of experimentation! Read the full recipe here Allotment Update Every evening this week I’ve made it to the allotment to get some solid watering in. The garlic, onions and potatoes are all doing well. Even though I mulched the potatoes last week, they’ve already shot up and need another layer of straw. I’ve held off planting anything new since Amanda won’t be able to water while I’m away – but the weeds are making up for it with their rapid growth. A quick tidy-up and I’m calling it done until I return. Join the Supporters Club If you enjoy this podcast, please consider leaving a review – it really helps. And if you want to go one step further, why not join the Supporters Club? For just £5/month you’ll receive: Exclusive behind-the-scenes podcast episodes A mini newspaper posted to your door each month A curated pack of seeds to sow that very month This week’s pack includes runner beans and winter cabbage – both great choices for succession sowing. Sign up at Here. Community Corner We wrap up with a lovely comment from listener Lynn on Spotify. She’s had six allotments over the years – from vandalised plots to marestail nightmares – but now has one she’s happy with. Thank you for sharing your story, Lynn. Stay in Touch Got a question or story to share? Email me, leave a voicemail on the website, or message me on social media. And don’t forget – you can support the show by shopping through our affiliate links: Autopot (use discount code auto10rvg for 10%off) Premier Seeds Direct Thanks for listening, and I’ll see you next week!
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  • #605 Mulching, Watering & a Delicious Recipe
    Join Richard in this week’s episode as he shares the latest from his allotment—detailing innovative mulching techniques and smart watering solutions to keep his garden thriving—plus Chef Scott is back in the kitchen with a mouth-watering recipe: Olive Oil Braised Runner Beans. Allotment Update: Mulching Richard takes us through the evolving challenges at his allotment. What was once a peaceful field has transformed with increased road noise from a new bypass. Even so, his passion for growing food and adapting his techniques remains strong. Here’s what he’s been up to: Embracing Change: Once a quiet haven with open fields (and even horses), the allotment now experiences constant traffic noise. Despite this, Richard remains committed to his gardening methods, adjusting on the fly as the environment changes. Mulching Magic: Mulching is key to a healthy garden. Richard explains how he’s refined his approach: Moisture Retention: A solid layer of mulch locks in water, which is especially important during long spells without rain. Weed Suppression: Proper mulching helps prevent weeds from sprouting, making garden maintenance much easier. Soil Enrichment: Whether it’s nutrient‑rich compost, grass clippings, or cost‑effective straw (ideal for his potato beds), these materials break down to nourish the soil over time. Kitchen Garden Update: Irrigation With no rain since February, Richard is making every drop count: Rainwater Harvesting: He’s set up 16 water butts around the allotment, prioritizing those attached to downpipes that refill quickly during showers. Automated Irrigation Systems: In the greenhouse, his AutoPot system ensures that aubergines, strawberries, cucumbers, and other crops receive consistent hydration. AutoPot Systems Vegepod & Quick Hose Connectors: For his raised beds, Richard has introduced an automated sprinkler system. With secure “wing” quick hose connectors and a timed 15‑minute morning mist, he’s streamlined the watering process and minimized hassle. Vegepod Raised Beds Quick Hose Connectors By combining these smart mulching and watering strategies, Richard is successfully adapting to a busier landscape—and ensuring that his garden stays lush and bountiful regardless of the weather. Chef Scott's Recipe of the Week Chef Scott delivers a recipe that transforms humble produce into a gourmet delight. This week’s dish is Olive Oil Braised Runner Beans, a recipe inspired by fresh harvests and designed to brighten up any meal. What to expect from the recipe: The Dish: Chef Scott’s method turns runner beans into a standout plate by slow-cooking them with complementary ingredients, creating a blend of flavors that is both hearty and refined. Key Ingredients & Process: Ingredients: Runner beans (trimmed and ready), cherry tomatoes, cooked butter beans, sliced white onion, garlic, green olives, olive oil, water, lemon juice, and crumbled feta cheese. Method Snapshot: Gently cook chopped onion and garlic in olive oil until softened. Add runner beans, olives, and tomatoes along with water, then gently simmer. Introduce the butter beans and continue the slow cook until the beans soften yet retain their shape. Finish the dish with a squeeze of lemon juice, seasoning, and a generous crumble of feta that ties it all together. Don't forget to follow Chef Scott on Instagram. Final Thoughts & How to Support the Podcast Gardening is all about adapting, experimenting, and finding what works best for you—even when change is constant. Whether you’re rethinking mulch and watering methods in your allotment or whipping up a new dish in your kitchen garden, there’s always something fresh to learn. If you enjoy the show, please consider: Leaving a Review: Your ratings help more gardeners discover the podcast. Joining the Supporters Club: Gain access to behind‑the‑scenes content, seasonal updates,
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  • #604 Seed of the month Runner Bean
    Join Richard in this weeks episode in which we have Mays seed of the month and Richard visits gardeners world spring fair at Beulieu in the new forest. Also Richard shares the latest from the allotment and Chef Scott is back with a delicious asparagus recipe. Kitchen garden update: Seed of the month Runner Bean. We find ourselves in May and its time for our seed of the month. This month its the runner bean which isn't one of Richards favourite vegetables but it certainly brings back lots of memories. Runner beans are often considered a staple for many and they are a very reliable crop. As a legume they also feed the soil with nitrogen so many benefits to growing beans. Some of Richards favourite verities are listed below with affiliate links: Runner Bean Lady Di a good reliable runner bean. Bellotto bean a beautiful looking bean Polestar stringless a string less variety Dwarf runner bean bean Hestia A dwarfing plant but still produces well Many more choices out there as well. The show season has started with gardeners world spring fair Richard headed down to The national motor museum at Beulieu this week for the Gardeners world spring fair, which happens to be one of Richards favourite gardening shows. As always its another fantastic show with plenty of show gardens to see and talks to listen too. Also Richard came back with plenty of purchases from independent stall holders too. Chef Scott's Recipe of the week: Asparagus wrapped in Parma with buretta and salsa verde Chef Scott is back with another seasonal recipe and this week its perfect as Richard has just harvested his first asparagus. This recipe uses asparagus wrapped in ham and served with a cheese stuffing and salsa verde is just mouth watering
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  • #603 Visiting a blast from the past, Stephens allotment.
    In this weeks veg grower podcast Richard shares the latest from his allotment including more straw bail gardening and mulching. Richard also visits Stephens allotment and hear the latest from Richards kitchen Garden. Allotment update: Using more straw Down on Richards allotment Richard has been investing a lot into straw. Using straw bail gardening in a metal raised planter that would cost a fortune to fill wiht compost, might be an easy solution. But Richard has also used straw to mulch his potatoes. One of the most important things Richard believes anyone can do with there allotment is to mulch. Mulching feeds the soil, suppresses weeds and reduces watering. All of which saves the gardener time and resources. Stephens allotment Its been a few years since we last visited Stephens allotment but this week Richard has visited Stephen on his small allotment to find out how his allotment is getting on and how productive it has been. Stephens blog can be found at http://sunflower.moleville.co.uk/ Chef Scott's recipe of the week Rhubarb and ginger cordial Chef Scott is back with a refreshing rhubarb and ginger cordial, perfect way to rehydrate after a hard days work in the garden.
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About The Veg Grower Podcast

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.
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