The Veg Grower Podcast

This week on the Veg Grower Podcast, Richard takes us through that wonderful mid‑April moment when everything suddenly bursts into life. The allotment is waking up fast, the kitchen garden is buzzing with activity, and even the potting shed has a surprisingly important topic to tackle. There’s been planting, sowing, weeding, rescuing, and—thanks to a small accident—some very seasonal cooking too. It’s been a full and productive week, and Richard shares it all.

On the Allotment

Richard begins the week down on the allotment, where the next batch of potatoes has gone into the ground. This time it’s the Maris Piper, the first of the maincrop varieties and one of Richard’s favourites for roasting and chipping. The method stays simple: a hole, a seed potato, a sprinkle of fertiliser, a layer of compost and a good watering.

There’s excitement too, because the Rocket potatoes planted earlier in the season have now pushed their first leaves through the soil. Those tiny green shoots are always a reassuring sight, a sign that the season is moving forward and that the first harvest isn’t too far away.

A few weeks ago Richard sowed carrots and parsnips on the south side of the greenhouse, and they’ve now germinated. They’re still tiny, but they’re up, and that’s what matters. They’ll need careful watering, but it’s another sign that spring is well underway.

Richard has also planted out onions grown from seed—a fiddly job, but one that should pay off with fewer bolted onions later in the year. And the broad beans have gone in too, both the overwintered plants and the January‑sown experiment. They’re now tucked into the old straw bale bed and mulched with straw to help keep the moisture in.

Seed saving is a big focus for Richard this year, so a couple of parsnip plants have been left in the ground to flower. They still look like ordinary parsnips for now, but once they bolt, they’ll provide seed for next year.

And while weeding the asparagus bed, Richard accidentally snapped off a couple of spears. Not ideal, but they came home and ended up inspiring this week’s recipe.

In the Kitchen Garden

Back home, the kitchen garden has been just as busy. The greenhouse has been warm—very warm—and the autopots have kept the tomatoes, cucumbers, chillies and peppers perfectly watered. They’re growing strongly and won’t be long before they start flowering.

The cold frame, however, has been a battleground. Slugs and snails have found their way in and eaten Richard’s cucumbers. Because he doesn’t use pellets, it’s back to the usual routine of nightly slug patrols, a bucket, and the chickens enjoying the spoils the next morning. The upside‑down clay pot trick is still working well, giving the slugs a cool hiding place that makes them easy to collect.

Out in the main beds, Richard has been tackling the weeding in small, manageable sections. One area by the shed had become a bit of a dumping ground for pots, so he cleared it, trimmed the grass, and planted an apple tree there instead. It won’t fruit this year, but it’s a long‑term improvement to the space.

Some of the potted fruit trees haven’t survived last year’s dry summer and this winter’s cold snap, including the citrus. A few might still come back, but replacements may be needed. Meanwhile, the seed sowing continues in the shed—more beans, more sweetcorn, more of everything really—and the heated propagators have now been switched off for the season.

Recipe of the Week: Asparagus & Potato Traybake

This week’s recipe came about thanks to those accidentally harvested asparagus spears. Asparagus has such a short season and such a delicate flavour that when it’s ready, you really do have to make the most of it.

Richard made a simple asparagus and potato traybake with a lemon and herb dressing. Potatoes were roasted first, then chopped asparagus and red onion were added along with a little more oil and seasoning. While that finished cooking,

This week’s episode takes us from a sun‑soaked kitchen garden to a windswept allotment and finally into the potting shed, where a familiar spring pest has been causing more trouble than usual. With seedlings on the move, potatoes going into the ground, and straw bales warming up for the season ahead, Episode 653 is packed with early‑season momentum — and a few challenges along the way.

In the Kitchen Garden: Bees, Weeds & a Big VegePod Move

The week began with one of those in‑between moments — waiting for the hairdresser to arrive, not enough time for a big job, but too much time to sit still. So Richard grabbed his gloves and did what many gardeners do: a quick “just a few weeds” session.

That small job revealed something wonderful.

The brassicas left to flower — Brussels sprouts, kale, cabbages, cauliflower — were alive with bees. Clouds of them. A simple decision to let plants bolt for seed saving has turned into a pollinator magnet, proving how tiny choices can make a huge difference to wildlife.

Another major task was finally moving the large VegePod to join the small and medium pods near the shed. After harvesting the last beetroot and parsnips, all the compost was dug out, refreshed with perlite and new compost, and the whole unit shifted a metre back to free up patio space. Freshly sown carrots, parsnips, beetroot and more are already settling into their new home.

And of course — it’s April — so it’s been a manic sowing week. Pumpkins, melons, courgettes, squash, French beans, runner beans, cannellini beans… the seed trays are filling fast. Potting on continues daily, though a damaged cold frame lid (thanks to strong winds) has added a small frustration to the week.

Down on the Allotment: Potatoes, Shallots & a Green Manure Dilemma

Despite the wind, the allotment has been basking in sunshine, and the first walk‑around revealed a plot full of promise.

Garlic and onions are thriving under their straw mulch.

The apple tree is covered in pink‑and‑white blossom.

The pear tree is already forming tiny fruitlets.

And self‑seeded poppies are popping up everywhere — a welcome splash of colour and a gift to pollinators.

But one bed has raised a question: the winter tares green manure sown in autumn has exploded into lush growth, shading out weeds beautifully. With tomatoes and cucumbers due to go into that bed in four weeks, the debate is whether to cut it now or let it keep working. A classic gardener’s quandary.

Potatoes were next on the list — this week’s variety was Wilja, the final second early before main crops begin next week. They went into freshly dug holes with potato fertiliser and a generous topping of homemade compost from the insulated “fridge door” compost bin, which has produced rich, black, crumbly material at impressive speed.

Shallots also made an appearance. After struggling to find sets this year, a bag of Red Sun was finally sourced and planted. The plan? Save some for replanting next year.

And finally, the straw bale garden is back for another season. Last year’s bales have broken down into gorgeous compost, and this year’s bales are now in the conditioning phase — urea, water, and soon nettle tea. Squash plants will be the stars of this year’s straw bale experiment.

In the Potting Shed: The Aphid Problem Returns

The final segment of the episode dives into a problem many gardeners are facing right now: aphids on young seedlings.

Richard noticed the tell‑tale signs — curled leaves, sticky residue, slow growth — and soon spotted whitefly and greenfly clustered on plants grown indoors. The warm, still air of the kitchen had become a perfect breeding ground.

Moving the seedlings to the shed made an immediate difference. Cooler nights and natural airflow helped slow the aphids down, proving once again that environment matters just as much as intervention.

True to his ethos, Richard avoids insecticides — even organic ones. Instead,

This Easter weekend has been a rare treat. Four full days in the garden, decent weather, and plenty of progress across both the allotment and the kitchen garden. In this week’s episode, I share what’s been happening on the plot, the projects completed at home, and my thoughts on the hunger gap as we move deeper into spring.

Allotment Update

I spent two full days on the allotment and made a real dent in the to‑do list. The first job was cutting the grass. My allotment mower failed last week, so I brought the kitchen‑garden mower down to stand in for now. The old Ryobi will get a closer look soon, but six years of allotment life is not bad going for a budget machine.

With the grass sorted, I moved on to potatoes. This week I planted ‘Nicola’, a second early variety I’ve grown many times. That brings me to one and a half beds planted, with the same amount still to go. The compost from the corrugated‑iron bin has mulched the beds beautifully, although that bin is now empty. Next week I’ll find out whether the remaining compost is ready to use.

The allotment greenhouse also had a tidy. A large pile of plastic pots has finally been taken home, freeing up space for tomatoes and cucumbers soon. Outside, the beds have been hoed, fed and prepared for the busy month ahead. The brassicas are ready to go into the taller corrugated beds, where netting can be added easily to keep pigeons away.

Watering has been important this week. The soil is drying quickly, so the potatoes, onions and garlic have all had a good drink. The garlic looks especially strong, and I’m hopeful the straw mulch may help reduce leek rust by stopping soil splash. The carrots and parsnips in the concrete drainpipes aren’t showing yet, but they’ve been watered and left to settle.

With the fruit trees in blossom and the straw bales ready for conditioning, the allotment feels set for the season ahead.

Kitchen Garden Update

Back home, the other two days of the Easter weekend were spent on long‑planned projects. The biggest job was finally getting electricity into the potting shed. Instead of running mains power, I’ve chosen to use the AllPowers S2000 battery pack — the same one that powered the chainsaw during the tree removal. With an LED overhead light and safe cabling installed, the shed is now a proper workspace for potting on during darker evenings.

I also tackled the plastic pot collection. With a new council dustbin arriving, the old bin has been cleaned with Jeyes Fluid and repurposed for pot storage. Clearing this area gave me access to the two‑tier cold frame, which has now been moved beside the greenhouse. It’s already being used to harden off young plants.

Inside the greenhouse, the AutoPot system has been cleaned, refilled and planted up with tomatoes, cucumbers, chillies, peppers and strawberries. The peach tree and grapevine are still being moved in and out to avoid peach leaf curl, but the greenhouse is now fully in action.

In the Kitchen

Chef Scott brings an Easter‑themed recipe this week: a roast vegetable hash with herby eggs. It’s a great way to use up leftover veg from Easter lunch, and everything in the dish was home‑grown. Carrots, parsnips, potatoes, leeks and cabbage are chopped, crisped in a pan, mixed with fresh herbs and finished with eggs cooked in small wells. Simple, delicious and perfect for reducing waste.

The Hunger Gap

In the potting shed, I’ve been thinking about the hunger gap — that awkward stretch where winter stores are almost gone and the new season’s crops aren’t ready yet. The last leeks are looking tired, the kale is bolting, and the freezers are emptying. Meanwhile, the greenhouse is full of seedlings that promise abundance… just not yet.

To soften the hunger gap in future years, staggered sowings make a big difference. Overwintered onions, garlic, leeks and hardy salads help carry us through winter. Monthly sowings of leeks, carrots and cabbages spread the harvest across the year....

This Week in the Kitchen Garden

Richard opens this week’s episode by describing that classic early‑spring rush — the moment when the light improves, the soil warms and suddenly everything seems to need doing at once. As he puts it, “everything at the moment seems to be growing at double speed” .

He talks about how the overwintered peas under cloches have suddenly surged, even showing their first flowers. With flowers come tendrils, so he’s been adding pea sticks to keep them upright and protected from the wind. Indoors and outdoors, he’s been sowing even more peas to keep the harvests rolling.

Back in the potting shed, Richard explains that the seedlings — tomatoes, chilies, aubergines, celery — are growing so fast that some “seem to suddenly outgrow their pots overnight” . Space is tight, so the cold frames are now full, helping to harden off young plants while still shielding them from chilly nights.

Seed of the Month: Beetroot

Richard’s seed of the month for April is beetroot, with Boltardy taking the lead thanks to its reliability and resistance to bolting. Although beetroot traditionally prefers direct sowing, he admits he gets great results starting them in plug trays, especially on his cold, heavy clay soil. Once they have a couple of true leaves, they transplant beautifully.

He also highlights Chioggia for its candy‑stripe rings, Burpees Golden for its non‑bleeding roots, and the fun rainbow mixes. As Richard reminds listeners, “once the beetroot are in the soil, we’ve just got to make sure they don’t dry out” .

Down on the Allotment

Richard continues his potato‑planting marathon. Last week’s Rocket potatoes have now been joined by Swift, filling the first‑early bed. Between the two varieties he’s sown a row of peas — a nitrogen‑fixing divider and part of his mission to grow more peas than ever this year.

He’s also sown another row elsewhere on the plot, simply creating a drill, scattering peas and watering them in. Once they germinate, they’ll get their own pea sticks too.

Another job this week was clearing the final leeks from one bed. With that space now free, Richard can weed it and mulch it ready for the season ahead. Mulching remains central to his low‑maintenance approach, though compost is expensive and hard to produce in large quantities. Straw continues to be a major part of his system.

He also talks about straw bale gardening, which requires conditioning with high‑nitrogen feed. With urea becoming expensive, Richard is turning to homemade alternatives — particularly nettle tea. As he explains, “nettles, when they are growing, are absorbing nutrients from the soil… that water then takes on the nutrients” .

In the Kitchen: Spring Green & New Potato Hash

Inspired by all the potato planting, Richard shares a simple, budget‑friendly spring green and potato hash topped with a fried egg. Soft onions, garlic, crisped potatoes, kale, chard and spinach come together with a touch of paprika. The egg adds richness and protein, making it a hearty early‑spring dish.

Book of the Week: A Year on the River by Fiona Sims

Throughout March, Richard has been reading A Year on the River, a book he describes as “a celebration of seasonal food and sustainable living along the inland waterways” .

He explains how Fiona Sims structures the book around the seasons, weaving together growing, foraging, storing and cooking — all from the perspective of life on a canal boat. With over 40 recipes and plenty of practical advice, it’s a book that aligns beautifully with the ethos of the podcast: growing food wherever you are, in whatever space you have.

Next month he’ll be reading the RHS title Can I Grow Potatoes in Pots?, which already sounds promising.

Spring has finally arrived on the south coast, and with it comes that unmistakable lift in energy across the allotment and kitchen garden. This week’s episode was packed with sunshine, soil, potatoes, pots, and even a first look inside the beehive for 2024. Here’s everything that unfolded.

Down on the Allotment: Grass Cutting & First Potatoes of the Year

The warm, bright weather made the allotment an absolute joy. With the sun out and the soil workable, the first big job was tackling the grass. The strimmer handled the edges beautifully, but the battery mower decided to misbehave — a loose connection, by the feel of it. The top half of the plot is now looking sharp, and all those clippings have gone straight into the compost.

But the real highlight was the start of potato planting.

This year, instead of planting all eight varieties in one exhausting session, the plan is to stagger them over several weeks. First in the ground were the Rocket first earlies, planted into beds that had been sown with potato-friendly green manures last autumn. After cutting the green manure back six weeks ago and letting it rot down, the soil was in great condition.

Each planting hole received a sprinkle of potato fertiliser — potatoes are hungry plants, after all — before being covered with compost. Once the shoots appear, they’ll be mulched with straw to help retain moisture and suppress weeds. With luck, the first harvest should be ready by June.

The garlic and onions also received a drink, just to keep everything moving nicely as the season wakes up.

In the Kitchen Garden: Spring Tidy-Up & Fresh Starts

Back at home, the spring clean-up is well underway. Weeding, mulching, and general tidying have transformed the space, and the removal of the old tree a few weeks ago has opened up new possibilities.

A new chainsaw blade made processing the remaining branches much easier — a reminder that sharp tools really do make all the difference.

Potatoes in Pots

Although most crops go into the ground these days, a few potatoes are being grown at home this year to mix up the planting. Four Rocket seed potatoes went into a large bucket in layers of compost and fertiliser. It’s a simple method and a great way to add extra growing space without sacrificing beds.

Refreshing the Front Garden Pots

After last year’s driveway replacement, the old mismatched pots at the front of the house were looking tired. Over winter, new decorative grey-and-black speckled pots have been gradually added. They complement the driveway beautifully and will hold fruit trees and bushes that can be moved when needed to make space for parking.

A Surprise Behind the Shed

A quick trip behind the shed revealed that the water butts were running low — not because of the weather, but because the downpipe had fallen off and dropped inside one of the butts. After fishing it out and refitting it, the hope now is for just a little rain to refill the system. Water is precious, after all.

Recipe of the Week: Cheesy Leeks

This week’s kitchen creation was a simple but delicious dish to accompany Saturday night’s steak: cheesy leeks.

Leeks were gently softened in butter, then folded into a homemade cheese sauce made from a classic roux. After a short bake in the oven, the result was rich, comforting, and full of flavour — with plenty left over for the next day. A brilliant way to use fresh allotment leeks.

Beekeeping Update with Mark from Buzz Into Beekeeping

With the first warm days of spring, Mark was finally able to open the hive for a proper inspection — and the news was excellent.

Inside the brood box, the frames showed everything a beekeeper hopes to see at this time of year:

Eggs, larvae, and capped brood in neat concentric circles

Plenty of pollen and nectar stores

A growing population

Drone brood developing, signalling the approach of swarming season

Although the queen herself stayed hidden (as she often does),