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Episode 680-Moving the gardening indoors

I can cope with working in the cold. Working in the rain is another matter. With plenty of showers this week, I’ve found myself moving more of my gardening under cover — and growing food indoors has become the thread running through this episode. There are young plants filling the shed, cold frames back in position in front of the greenhouse and clear benches at the allotment where the tomato plants used to be. Inside the house, the kitchen windowsill and growing shelves are part of the picture too. It might be the middle of October, but I’m not putting the garden away. I’m making room for what comes next. Making room in the kitchen garden My daily visits to the shed have included sowing peas, broad beans and more onions, as well as pricking out seedlings. I’ll admit that pricking out is a job I find tedious. Seeing those little plants getting bigger afterwards is the part I enjoy. Space is becoming the problem, which is where the cold frames come in. Having cleaned them a few...
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Air-fryer jalapeño cheese bites

This week’s recipe is jalapeño cheese bites, made with cream cheese, cheddar and mozzarella and cooked in the air fryer. The idea is a crisp breadcrumb shell around a soft, cheesy middle, with little pieces of jalapeño dotted through it. Three cheeses, five chillies and something a bit different for the kitchen. Estimated yield: 12–16 small bites. Preparation: about 20 minutes. Chilling: 45–60 minutes, or until firm. Air-fryer setting: approximately 180°C for 8–10 minutes per batch; begin checking at 6 minutes. These are starting estimates, not a tested cooking time. Ingredients 100g cream cheese 100g cheddar, grated 100g mozzarella, grated — low-moisture mozzarella suggested for this draft 5 jalapeños, finely chopped, stalks removed 1 egg, beaten, for coating 50g plain flour, for coating Approximately 75–100g breadcrumbs, for coating — estimated quantity A little cooking oil to lightly brush the coating, optional addition Method ...
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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 ...
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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...
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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 ...
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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. ...
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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...
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