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Episode 656: Highlights From the Gardener’s World Spring Fair

This week has been a little different here at the Veg Grower Podcast. While the allotment and kitchen garden have mostly seen me planting out the last of the season’s young plants, the real highlight has been my annual trip to the Gardener’s World Spring Fair at Beaulieu . It’s a show I look forward to every single year, and once again it didn’t disappoint. From catching up with friends like Aid Sellers and Lucy Chamberlain to exploring the inspiring show gardens and stalls, it was a day packed with ideas, conversations, and a good dose of gardening joy. Here’s what I’ve been up to. Catching Up With Friends at the Show One of the things I love most about these events is the people. Gardeners often work alone in their plots, but shows like this remind us that we’re part of a huge, enthusiastic community. I caught up with Ade Sellers , who was hosting the “In Conversation With” stage. Aid spoke passionately about the joy of seeing audiences engage with speakers — from season...
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Spring Garden Quiche with Asparagus & Herb Cream

There’s something about the first proper outdoor show of the year that makes food taste better. Maybe it’s the excitement, maybe it’s the fresh air, or maybe it’s just the joy of finally being out among gardeners again. Whenever I head to a show, I like to take something homemade — something that feels like it’s travelled from the garden with me. This spring quiche is exactly that. It’s light but satisfying, full of early‑season flavours, and it slices beautifully for eating on the go. Perfect for tucking into your bag before heading to the Spring Fair. Ingredients 1 sheet ready‑rolled shortcrust pastry A small bunch of asparagus, trimmed and cut into short lengths 3–4 spring onions, finely sliced A handful of fresh herbs (parsley, chives, tarragon or a mix), chopped 4 eggs 200ml double cream or crème fraîche 75g grated hard cheese (Cheddar, Red Leicester or similar) Salt and pepper Method Line a tart tin with the pastry and let it rest in...
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Episode 655: Planting Early, Protecting Brassicas & My First Real Beekeeping Experience

We’re at the end of April and everything suddenly feels early this year. Warm days, fast growth, and that sense that the season has properly kicked into gear. I’ve taken a few risks in the kitchen garden, made good progress down on the allotment, and had a beekeeping experience that’s left me more excited than ever about keeping my own hive. Here’s what’s been happening. From the Kitchen Garden; Planting Early I’ve done something I don’t normally do at this time of year: I planted out all my tender plants. Tomatoes, aubergines, chillies, peppers, courgettes — they’re all in the ground. It’s a gamble, but with fleece ready and plenty of backup plants, I’m willing to take the chance. The kitchen garden looks full now, even though a few brassicas are still flowering before they come out. A big job finally ticked off was moving the Belfast sinks that hold our herbs. With my brother’s help, they’re now in front of the potting shed and look much better there. Seed sowing is calming down,...
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Spring Pea & Mint Soup — Recipe of the Week

A Week on the Plot Late April always feels like the garden finally exhales. The mornings are still cool enough for a jumper, but by midday there’s that unmistakable scent of green in the air — fresh growth, damp soil warming through, and the quiet promise that the hungry gap is nearly behind us. Down on the allotment, the peas are stretching their tendrils towards the netting, the broad beans are standing sturdier by the day, and the first sowings of salad are beginning to look like something you might actually eat. It’s that lovely in‑between stage: still plenty of jobs to do, but enough signs of life to keep you smiling as you potter. In the Kitchen Garden Mint is already romping away, as mint always does, and if you’ve overwintered peas or have a stash in the freezer from last year, you’re in luck. This week’s recipe is one of those simple, bright bowls that tastes like spring in spoonable form. It’s quick enough for a midweek lunch, gentle enough for the cooler days, and fresh ...
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Episode 654: What’s Really Growing This Week — And How Do You Label It All?

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 alway...
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Episode 653 — Seedlings, Straw Bales & the Aphid Battle Begins

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...
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Early Rhubarb & Ginger Crumble Bars

There’s something about April rhubarb that feels like a reward for getting through winter. Those bright pink stems push up through the soil long before most fruit is even thinking about growing, and every year it catches me by surprise. It’s sharp, it’s cheerful, and it brings a burst of colour to the kitchen at a time when we all need it. This week’s recipe turns that early rhubarb into something you can enjoy with a cup of tea after a morning on the allotment — crumble bars . They’re part traybake, part pudding, part snack‑you‑pretend‑is‑healthy because it contains fruit. The ginger adds warmth, the crumble topping gives you that classic comfort, and the whole thing holds together well enough to pop into a lunchbox. It’s a lovely way to use the first harvest of the season without going down the usual crumble or compote route. Ingredients For the rhubarb filling 400g rhubarb, chopped 75g caster sugar 1 tsp grated fresh ginger 1 tbsp water For the base and crumble 200g pla...
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