Posts

Episode 679-Free Garden Gold: Leaf Mould, Wood Ash and Autumn Money-Saving Tips

Autumn is full of useful materials that gardeners can turn into next year’s fertility. In episode 679 of The Veg Grower Podcast, Richard makes the most of fallen leaves, prepares to store wood ash safely and shares practical ways to keep growing costs under control. Turn Fallen Leaves into Leaf Mould At the allotment, the leaf mould bins are beginning to fill. A simple frame made from four posts and chicken wire is enough to hold leaves while allowing the airflow that supports slow fungal decomposition. Leaves gathered with permission from gardens and recreation grounds can become a dark, crumbly soil improver over one or two years. Woodland leaves are best left in place, where they shelter wildlife and feed the woodland ecosystem. Although the heap shrinks considerably, the finished leaf mould is valuable. Used as a mulch, it adds organic matter, protects the soil surface and helps the ground retain moisture. It is also a welcome alternative when bought-in compost is ...
Post a Comment
Read more

Cabbage, Courgette and Herb Fritters

These crisp vegetable fritters are an easy way to use a glut of courgettes alongside freshly harvested cabbage and herbs. They are quick enough for lunch, flexible enough for leftovers and made from inexpensive store-cupboard ingredients. Serves Four as a light meal or side dish. Ingredients 1 medium courgette, coarsely grated 200 g cabbage, finely shredded 2 eggs, beaten 4–5 tablespoons plain flour 1 spring onion, finely chopped (optional) A generous handful of chopped parsley, chives or other soft garden herbs 40 g grated mature Cheddar (optional) Salt and black pepper Oil, for shallow frying Method Place the grated courgette and shredded cabbage in a bowl. Add a good pinch of salt, mix and leave for 10 minutes. Transfer the vegetables to a clean tea towel and squeeze firmly to remove as much liquid as possible. Return the vegetables to the bowl. Add the eggs, four tablespoons of flour, spring onion, herbs, cheese if...
Post a Comment
Read more

October Growing: Seeds to Sow, Soil to Prepare and a Marrow Curry

October may bring shorter days and cooler temperatures, but there is still plenty to do in the productive garden. In this week’s episode, I’m sowing crops for winter and next spring, preparing allotment beds, making a warming marrow curry and checking in on Alysda and Lisa’s new vegetable garden. Seeds to Sow in October Rather than choosing a single seed of the month, I’m looking at everything I plan to sow. Broad beans and peas can be started for overwintering in a suitable, sheltered position. Onion sets offer a quick route to next year’s crop, while onions from seed provide more choice for growers who can give them an early start. Winter salad leaves and corn salad will keep small harvests coming through the colder months. Chillies will be started under heat and grow lights because they benefit from a long season. I’m also thinking ahead to companion flowers and spring bulbs that will provide colour and food for pollinators. The seeds mentioned in this episode ...
Post a Comment
Read more

Easy Marrow Curry

This easy marrow curry turns an abundant harvest into a comforting, flavour-packed meal. Briefly boiling the marrow starts the softening process; it is then cooked with whole seeds, onion, garlic and spices before being smashed into a thick, rustic sauce. Serves four. Ingredients 800 g marrow, peeled, deseeded and cut into chunks 1 tablespoon vegetable oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 onion, finely chopped 2 garlic cloves, crushed ½ teaspoon turmeric 1 tablespoon medium curry powder 1 teaspoon ground coriander Salt and black pepper A splash of water, if needed A handful of fresh coriander, optional Cooked rice or flatbreads, to serve Method Bring a large saucepan of water to the boil. Add the prepared marrow and boil for 7 minutes. Drain the marrow thoroughly and set it aside. Heat the oil in a large pan over a medium heat. Add the mustard and cumin seeds and fry until they begin to pop. ...
Post a Comment
Read more

Episode 677: Autumn Abundance — Compost, Maincrop Potatoes and Crispy Potato Cakes

The end of September can look like the garden is winding down, but this week it felt more like a fresh beginning. Moist weather brought a burst of growth to the kitchen garden, the allotment continued to provide generous harvests, and autumn sowings offered the promise of food through winter. Turning a Tangle into Compost The grass, shrubs and an unruly mile-a-minute climber all needed attention. The resulting heap of green material quickly filled the HotBin composter, so the older Dalek-style bins had to earn their keep. Emptying one of them revealed useful, well-rotted compost and an encouraging update on an old elm stump. Since spring, the compost bin has stood directly over the stump. Heat, darkness and moisture have weakened it, while attempted regrowth inside the bin has failed. The stump has not disappeared yet, but it is soft, rotten and breaking away. It is a slow solution, but one that turns garden waste into compost at the same time. Growing Does Not Stop wi...
Post a Comment
Read more

Crispy Potato and Spinach Cakes

These golden potato cakes combine fluffy maincrop potatoes with spinach and spring onions. They are an easy way to use a garden harvest and work well for lunch, a light supper or as a side dish. Serves: 4   Makes: 8 cakes   Preparation: 20 minutes, plus optional chilling   Cooking: 25 minutes Ingredients 500 g floury potatoes, such as Maris Piper or King Edward 100 g spinach 4 spring onions, finely sliced 1 egg, beaten 2 tablespoons plain flour 1 teaspoon mustard Salt and freshly ground black pepper Oil, for shallow frying Method Peel the potatoes and cut them into even pieces. Put them in a saucepan, cover with cold salted water and bring to the boil. Simmer until tender. Drain thoroughly. Return the potatoes to the warm pan for one minute, then mash until smooth. Wilt the spinach in a dry frying pan. Leave it to cool, squeeze out as much liquid as possible and chop it finely. Mix the mashed potato, spin...
Post a Comment
Read more

Episode 676: Autumn Planting and Preparing for Next Season

In episode 676, the focus is on looking ahead to the next growing season through essential autumn tasks. The small but important jobs of planting garlic, sowing hardy leaves, and preparing protected growing spaces for the shorter days are explored in detail. Allotment Update: Autumn Garlic Planting and Bed Preparation The episode begins on the allotment, where six varieties of garlic, saved from the summer harvest, are planted. The reasons for planting in autumn are explained, including the selection of healthy cloves and the importance of a sunny position with free-draining soil. An update is also shared on the hügelkultur bed, which has been topped up with compost, and the cabbages that are now protected from pigeons. Early-Morning Sowing and Greenhouse Preparation Back in the kitchen garden, the growing day starts early at 6 a.m. Despite the darkness at that hour, enough light is shed to sow tatsoi, mibuna, mizuna, and spring cabbage before work. The value of short,...
Post a Comment
Read more