hilton garden

Welcome to this week’s episode of the Veg Grower Podcast. This week we’re taking a look at what’s happening both down on the allotment and in the kitchen garden, with plenty of harvesting, a few pest problems and some thoughts on storing our home-grown potatoes. Allotment We start the episode down on the allotment on a beautifully cool morning after another spell of very warm weather. There’s plenty to talk about, including some damage to one of my sweetcorn cobs. Something has managed to pull the cob down and has been helping itself to the corn, so I’m trying to work out what might have caused the damage and what I can do to protect the remaining crop. I’m also finding cabbage white butterfly eggs on my brassicas again. After dealing with a previous wave of caterpillars, it looks like we have another lot of eggs to contend with. Luckily, I spotted them early and have been removing them before they have a chance to hatch. Despite the problems, there are some good h...

Mid‑August has brought some of the toughest growing conditions we’ve seen in years. The soil is baked, water beads on the surface instead of soaking in, and every plant seems to be crying out for a drink. But even in this heat, a few crops are powering on: chard, sweetcorn, and courgettes. This week’s recipe celebrates those drought‑defying heroes with something a little different — a smoky, savoury summer hash topped with crispy garlic breadcrumbs. It’s bold, comforting, and packed with flavour, yet still light enough for warm evenings. And best of all, it uses crops that are thriving despite the weather. A Quick Allotment Story I’ve been spending a lot of time trying to coax water into hydrophobic soil lately — repeated light watering, damp cardboard, anything to get moisture to penetrate. But while some beds are struggling, the chard has stood tall, the sweetcorn is swelling nicely, and the courgettes… well, they never seem to stop. After a morning of watering cans ...

This week’s episode comes from the second week of August, following one of the driest Julys on record. The allotment and kitchen garden are both feeling the strain, with soil baked so hard that water beads on the surface and runs off rather than soaking in. Despite the challenges, progress continues — from experimenting with greywater filtration to planning green manures and keeping established crops alive through the drought. Allotment Update: Hydrophobic Soil & Survival Mode The main theme this week is hydrophobic soil — ground so dry and compacted that it actively repels water. Beds have become rock‑hard, making digging, planting and watering difficult. Watering still has to be done by hand with cans, taking up to two hours to give each bed a proper deep soak. It’s heavy work, but essential for keeping established crops alive. With conditions too harsh for planting out young plants, the focus has shifted to: Keeping mature crops alive with deep, infrequent wa...

Early August is a cracking time on the plot. The courgettes are still coming, the sweetcorn is just starting to ripen, and the evenings are warm enough to cook outside — or at least keep the kitchen cool. This week’s recipe is something a little different: a smoky, charred sweetcorn and courgette salad with homemade chili‑butter croutons. It’s bold, colourful, and packed with flavour. The sort of dish that feels like summer in a bowl — and uses two crops that many growers have in abundance right now. Why This Recipe? Because it’s not just another courgette dish . Because it’s not another pasta or stir‑fry . Because it’s fun , unexpected , and perfect for the heatwave . Charred veg brings out sweetness and depth, and when you toss it with fresh herbs and crunchy, spicy croutons, you get something that feels restaurant‑level but takes barely any effort. Ingredients For the Salad 2 fresh sweetcorn cobs 2 medium courgettes, sliced lengthways 1 small re...

Early August is when the tomatoes finally start to come into their own. Whether they’re from the greenhouse, the patio pots, or the allotment beds, they’re warm from the sun, full of flavour, and begging to be used in something simple that really shows them off. This roasted tomato and basil summer pasta is one of those dishes that feels far fancier than the effort involved. The oven does most of the work, the ingredients are minimal, and the result is a bowl of pasta that tastes like pure summer. Ingredients 600g fresh tomatoes (any mix of cherry, plum, or standard) 3 cloves garlic, left whole 2 tbsp olive oil Salt & pepper 200–250g pasta (fusilli, penne, or spaghetti) Large handful fresh basil Optional extras: A spoonful of pesto A sprinkle of chilli flakes Grated hard cheese (Parmesan or a veggie alternative) Method 1. Roast the Tomatoes Preheat the oven to 180°C. Halve the tomatoes and place them in a roasting dish w...

This week’s episode is all about focus, tidying, and keeping the garden productive during a long dry spell . Richard starts at the allotment, where he’s been tackling untidy borders, harvesting potatoes and filling gaps with new plantings. Back home, a big organisational job has transformed the plant‑pot collection into a neat, usable system. We also have a seasonal recipe, a timely listener email about grey water, and a quick update on the bees. Allotment Update: Borders, Potatoes and Continuous Planting Richard starts the week by assessing the allotment and creating a list of areas to concentrate on. The borders and edges, often the first places to become untidy, are prioritised for improvement. This structured approach helps break the plot into manageable zones. Potato harvesting continues, adding to the week’s produce. Newly cleared spaces are immediately replanted: Kale planted into gaps left by harvested crops Cabbages planned for planting soon This...