This week on the Veg Grower Podcast, Richard tackles caterpillars on the brassicas, gets his leeks planted at last, enjoys a strong run of summer harvests, completes a few kitchen‑garden jobs, shares a simple stir‑fried bean recipe, and looks at the best ways to store soft fruit. Allotment Update The allotment kept Richard busy with pests this week. While tending the broccoli, he spotted cabbage white caterpillars chewing through the leaves. Instead of using pesticides, he checked each leaf, picked off the caterpillars by hand, destroyed the eggs and took the caterpillars home for the chickens. Netting helps keep butterflies out, but it also makes day‑to‑day care awkward, so Richard plans to attract more birds to the plot with feeders and bird houses. The leeks — sown back in January — finally went into the ground after the garlic came out. Each leek dropped into a dibbed hole and received a good soak. Daily watering will help them settle in. Harvests this week included courgettes, tomatoes, blackberries, currants, rhubarb, cabbage and second early potatoes, which performed much better than the first earlies. The soil remains very dry and the allotment badly needs rain. Kitchen Garden Update A few small jobs kept the kitchen garden productive. Richard trimmed thyme, rosemary and sage to encourage fresh growth and better flavour. Soft prunings went straight into the kitchen, and healthy stems went into water to root into new plants. He also extended the chicken area with poultry netting, giving the hens more space to forage while keeping them safe from foxes and Roxy the dog. The hot bin ran smoothly this week. Richard removed finished compost from the bottom and added fresh material to the top. The mix of greens and browns keeps the bin hot and active, producing crumbly compost much faster than a traditional heap. Recipe of the Week: Stir‑Fried Summer Beans This week’s recipe is a quick stir‑fried bean dish made with runner beans, garlic, ginger, soy sauce, honey and sesame oil. The beans cook until bright and tender, then get coated in the fragrant sauce and finished with sesame seeds. It’s simple, fresh and perfect alongside grilled meats, noodles or rice. From the Potting Shed Soft fruit spoils quickly, so Richard explored the best ways to store it. Freezing works well when fruit is frozen individually on trays before bagging. Raspberry jam is the easiest preserve to make, and jellies offer a smooth alternative. Bottling gives long‑lasting results without using freezer space. Fruit wines — raspberry, blackberry, gooseberry, rhubarb and elderflower — offer another way to preserve flavour. Dehydrating creates fruit leathers and chewy snacks that store well. Storing soft fruit properly reduces waste and keeps summer flavours available all year.
