The Veg Grower Podcast

Welcome back to another episode of The Veg Grower Podcast. This week has very much been about working with the weather, preparing for the season ahead, and slowing things down where patience is required.

From soggy allotment soil and potato bed preparation, to sowing celery in the potting shed, plus a cracking book all about composting, there’s plenty to catch up on.

Down on the Allotment: Preparing the Potato Beds

It’s been a wet one this week. The ground has been absolutely saturated in places, but despite that, progress has still been made.

The main focus on the allotment has been preparing the potato beds. Over winter, green manures have been growing on these beds, and now they’ve been cut down to soil level. Rather than removing the material, everything has been left in place and covered with a couple of inches of compost. This will break down over the next few weeks, adding organic matter and nutrition ready for planting.

Potatoes usually go in around 20 March, so this preparation gives the soil time to settle and start doing its thing.

Seed potatoes are being handled slightly differently this year too. Instead of buying early and storing them for weeks, they’ve been ordered to arrive towards the end of February. This reduces the need for long chitting and avoids weak, leggy shoots developing too early.

Despite the noise from a new nearby road, it’s good to feel like the allotment is moving forward and winter jobs are finally being ticked off.

Seed of the Month: Celery

Back home in the potting shed, this month’s seed of the month is celery — a crop that often gets an unfair reputation.

Celery isn’t difficult, but it is slow and very honest about what it needs. Home-grown celery has far more flavour than shop-bought, and you don’t even need to wait for full heads. Young stems and leaves are perfect for soups and stocks.

Celery has been sown early because it needs a long growing season. The seeds are tiny and need light to germinate, so they’re scattered on the surface of the compost rather than covered. They’re then placed into a heated propagator and left alone — patience is key, as germination can take a few weeks.

One important point with celery is consistency. It hates drying out and dislikes any checks in growth. This makes sense when you realise celery is a coastal plant by origin, so steady moisture is essential throughout its life.

Once seedlings are large enough, they’ll be potted on gradually, grown steadily, and planted out towards the end of April into rich, moisture-retentive soil. With regular watering and feeding, harvesting can begin in late summer.

In the Kitchen: Crispy Potato & Leek Hash

This week’s recipe is a simple, humble favourite — crispy potato and leek hash with garlic and herbs.

With plenty of potatoes in store, leeks still coming out of the ground, and herbs to hand, this felt like the perfect quick midweek meal.

Parboiled potatoes are crisped up in a pan before adding leeks, garlic and herbs, finished with seasoning, butter, and a sprinkle of cheese. It’s cheap, filling, adaptable, and ideal for growers cooking from what they’ve got rather than following strict recipes.

Book of the Month: Composting by Bob Flowerdew

January’s book of the month has been Composting by Bob Flowerdew, and it’s been a thoroughly enjoyable read.

The book covers what actually happens inside a compost heap, the different ways compost can be made, and the pros and cons of each approach. Rather than telling you how to compost, it gives you the information and lets you decide what works best for you — something that feels very true to gardening as a whole.

It’s an easy, readable book that still manages to inspire confidence and encourage you to do more with compost, whether at home or on the allotment.

February’s read will be No Dig by Charles Dowding, borrowed from the library and ready to get started.

As the winter months stretch on, many gardeners find themselves dreaming of warmer days and bountiful harvests. In this week's episode of the Veg Grower Podcast, host Richard takes listeners on a journey through his kitchen garden and allotment, sharing valuable tips and insights that will inspire anyone to grow their own food, regardless of space or experience.

Richard starts with an update from his kitchen garden, where he has been facing challenges with his lemon tree. After experiencing some harsh winter temperatures, the tree has shown signs of distress, with brown, crispy leaves and blackened branches. Richard discusses the importance of protecting citrus trees during cold spells, emphasizing the need for extra care in unheated greenhouses. This candid update serves as a reminder that even seasoned gardeners must adapt to changing climates and learn from their experiences.

Next, Richard ventures down to his allotment, where he has been busy pruning his raspberry bed. He explains the simplicity of caring for autumn raspberries, which only require cutting down to ground level for optimal growth. The podcast highlights the importance of mulching, especially during winter, to retain moisture and promote healthy plant growth. Richard's practical advice on maintaining a tidy allotment amidst winter's challenges is invaluable for aspiring gardeners.

In addition to gardening tasks, Richard participates in the RSPB Big Bird Watch, a community science project that encourages people to observe and record the birds visiting their gardens. He shares his experience of sitting quietly in his shed, waiting for birds to land, and reflects on the lessons learned from observing wildlife. Richard's enthusiasm for encouraging birds into the garden is infectious, as he discusses their role in pest management and the overall health of his vegetable patch.

The episode also features a delightful recipe from Chef Scott, who presents a warming chicken root vegetable, bean, and barley broth—perfect for those chilly winter days. Scott's culinary creations are a wonderful reminder of the joys of cooking with homegrown produce.

Whether you're a seasoned gardener or just starting out, this episode offers a wealth of knowledge and inspiration. Tune in to discover how to overcome winter gardening challenges, protect your plants, and embrace the beauty of nature in your own backyard. Don't miss the chance to learn from Richard's experiences and take your gardening journey to the next level!

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

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This week’s podcast is a bit longer than usual, but there’s plenty going on both in the garden and beyond. From steady progress on the allotment, to seed sowing at home, and a fascinating deep dive into beekeeping, it’s been a good week all round.

Down on the Allotment

After a very wet week, I was pleasantly surprised by how well the allotment had dried out. With no major infrastructure projects planned this year, I’ve been concentrating on tidying problem areas.

The space by the shed, where my gooseberries grow, is now almost finished. Brambles and self-seeded trees have been removed, and the gooseberries given a proper prune to remove dead and crossing branches. It already feels like a far more manageable and productive area.

I’ve also been doing light tidying in front of the greenhouses and checking over the concrete pipes I’ll be using this year for carrots and parsnips. Speaking of which, I lifted a few carrots, parsnips and leeks for dinner and was impressed by how well the carrots are still holding up in the ground.

Next on the list are the autumn raspberries, which need cutting back to ground level, and tackling brambles creeping in from neighbouring plots.

In the Kitchen Garden

At home, seed sowing is continuing at a steady pace. Alongside the Supporters Club seeds, I’ve been sowing something every day, including basil, dill, cress, tatsoi, sunflower microgreens, sorrel and celery.

Some earlier sowings, particularly the chillies started back in December, have now been potted on. Space is starting to become a bit tight under lights and on heat mats, but everything is growing well for now.

One of the bigger home jobs this week has been continuing work on the elm tree. It’s slow, careful progress, but safety comes first. While we were outside, the chickens were also allowed to free-range around the garden again, which they thoroughly enjoyed.

Beekeeping – A Fascinating Conversation

The main feature this week is a long and very interesting chat with Mark from Buzz Into Beekeeping.

Beekeeping is something I’ve wanted to do for a long time, and Mark explains it all brilliantly – from how to get started, to what equipment you really need, how much space a hive takes up, and what’s involved in looking after bees throughout the year.

We also talked about swarming, neighbours, garden suitability, and the many benefits of keeping bees, from pollination to honey and beeswax. It’s definitely left me even more inspired to give it a go.

Marks email is [email protected]

You can also find Mark on his instagram https://www.instagram.com/buzzintobeekeeping/

Recipe of the Week

This week’s recipe is a creamy garlic and herb root vegetable tray bake, using a mix of potatoes, parsnips, carrots, swede and onions. Simple to make, perfect with a roast, and just as good reheated the next day.

If you’ve been thinking about beekeeping, or you’re just curious about how it all works, this is an episode well worth listening to.

This week’s episode was recorded in challenging conditions, with stormy weather sweeping across the UK. I genuinely hope you’ve come through it without any damage. While the weather has made gardening more difficult, it certainly hasn’t stopped things ticking along – both at home in the kitchen garden and down on the allotment.

From tackling a self-seeded elm tree to dividing rhubarb crowns and taking part in a community orchard pruning day, there’s been plenty going on.

Kitchen Garden Update: Tackling an Elm Tree & Dividing Rhubarb

The main job in the kitchen garden this week was finally dealing with an elm tree that should really have been removed years ago. What started as a small seedling had grown into a 4.5 m tall tree with branches up to 40 cm thick, causing damage to paths and fencing.

With strong winds making ladder work unsafe, we made the decision to take things slowly, using a pole saw to remove branches bit by bit. Some were far heavier than expected, and when the saw finally gave up mid-cut, the weather decided to finish the job for us. Thankfully, nothing was damaged and no one was hurt – but it was a reminder of how unpredictable tree work can be.

With the tree job paused until new tools arrive, attention turned to the rhubarb.

Every five years or so, rhubarb really benefits from being lifted and divided. Doing this prevents congestion and keeps plants productive. Two mature plants were split into ten separate crowns, all potted up for now and destined for the allotment. The original bed has been repurposed as a cold frame area, making better use of the space for propagation.

Supporters Club Update

If you’re enjoying the podcast, a quick rate and review really does make a huge difference and helps more people discover the show.

The Veg Grower Podcast Supporters Club is still going strong. For £5 a month, members receive:

Extra behind-the-scenes podcast episodes

A monthly seed pack, chosen to be sown that specific week

A mini newspaper packed with sowing guidance and space for notes

Recent seeds include chives (seed of the month) and cardoons, an architectural but edible crop related to globe artichokes.

Allotment Update: Winter Jobs & Forcing Rhubarb

Down on the allotment, the weather was even worse – strong winds and heavy rain meant recordings were done from inside the greenhouse.

Winter is always a quieter time, but it’s ideal for structural and maintenance jobs, tidying problem areas and keeping everything in good order until spring arrives.

The newly divided rhubarb crowns were brought down and kept in large pots for now while decisions are made about where they’ll eventually be planted.

One task I always enjoy at this time of year is forcing rhubarb. By covering a crown with a dustbin or compost bin, light is excluded, encouraging early growth that’s paler, sweeter and more tender. Just remember – once forced, that crown shouldn’t be harvested again for the rest of the season.

I also talked about how surprisingly easy rhubarb is to grow from seed. With large, quick-germinating seeds and the right varieties, it’s even possible to harvest within a year – though I prefer to wait until the second.

Recipe of the Week: Baked Eggs with Leeks & Herbs

This week’s recipe is already live on the website and it’s a simple but brilliant one.

Baked eggs with leeks and herbs makes the most of seasonal leeks and fresh eggs:

Community Orchard Pruning Day: Learning Together

One of the highlights of the week was taking part in a community orchard pruning session here in Littlehampton.

After a short health and safety briefing, we were given a practical introduction to pruning apple and pear trees – invaluable for those lacking confidence. I teamed up with Sarah, who had never pruned before, and together we tackled a heavily neglected tree that hadn’t been touched in over a decade.

We worked methodically:

Happy New Year and welcome to the first episode of 2026. In this week’s podcast I’m easing myself back into the garden after a rough start to the year, sharing what I’ve been up to on the allotment, and tackling one of the most common questions gardeners ask at this time of year: is it too early to sow seeds?

You can listen to the full episode wherever you get your podcasts, or using the player below.

Allotment Update: Hazel Coppicing & Winter Tidy-Up

I managed to get down to the allotment for a gentle session, starting with coppicing my hazel tree. This gives me a brilliant supply of free, sturdy sticks for peas and beans later in the year and saves buying expensive bamboo canes.

I also started tidying up a neglected corner around the gooseberries and hazel, clearing brambles and getting it ready for a woodchip mulch. It’s slow progress at this time of year, but every little job makes a big difference.

I talk through this in more detail in the podcast, including my plans for the coming weeks.

Seed of the Month: Chives

January can feel frustrating when you’re desperate to sow seeds, but in reality it’s too early for most crops unless you’ve got heat and grow lights.

That’s why this month’s Seed of the Month is chives.

Chives are ideal for sowing now on a kitchen windowsill:

Sow thinly in a small pot of compost

Cover lightly and keep warm and bright

Germination takes 2–3 weeks

Harvest by snipping as needed

They grow well indoors, can be moved outside later in the year, and return year after year. I explain exactly how I grow and use them in this week’s episode.

Is It Too Early to Sow Seeds?

This is the big topic of the episode. While some seed packets suggest January sowing, it often causes more problems than it solves.

Without heated propagators and good light, many seedlings will struggle or grow too quickly before there’s anywhere sensible to put them. In the podcast I share which seeds are worth sowing now, which are best left until later, and how I approach early seed sowing without creating extra work.

Recipe of the Week: Leek, Potato & Thyme Soup

After cold days in the garden, this week’s recipe is a proper winter warmer: leek, potato and thyme soup. It’s simple, seasonal, and perfect for using home-grown produce. You can find the full recipe on the website.

Book of the Month

Through out December we read Gardening with Junk by Adam Caplin. A thougughly enjoyable book detailing some simple ways to turn junk items into interesting pots and planters for our plants.

January’s book is Composting by Bob Flowerdew, and I’ll be sharing my thoughts as I work through it this month.