This week on The Veg Grower Podcast, it’s been a wild and windy one as Storm Amy rolled through the south coast — but that didn’t stop progress in the allotment or the kitchen garden. I’ve been tidying up, sowing broad beans, and starting to make some exciting plans for the 2026 growing season. Kitchen Garden Update Back home in the kitchen garden, the stormy weather certainly made things interesting. Thankfully, there was no serious damage — just a few wind-fallen apples and pears. With the strong winds making outdoor jobs difficult, I took refuge in the greenhouse. The tomatoes had reached the end of their season, so it was time for a tidy-up and clear-out. Once the spent plants were composted, I realised how much space I had for winter crops such as winter lettuce and land cress. A good reminder came to light during this process — a clean greenhouse lets in far more light. Over the year, dirt builds up on the glass, blocking valuable sunlight. So I gave the glass a thorough scrub, inside and out, using just water and a stiff brush. No harsh chemicals here — I like to keep it natural, especially in a space where I grow food. As I tidied around, I reflected on how gardeners can sometimes be too tidy in autumn. Leaving some hollow stems and seed heads gives insects and other wildlife a place to overwinter. Nature is our friend — those ladybirds, bees, and lacewings will help with pest control next year. Allotment Update Down on the allotment, I was relieved to find everything intact after the storm. No broken glass, no collapsed sheds — just a blustery mess to sort out. Inside the greenhouse, I spent time tidying and preparing for the next phase — sowing broad beans. I’ve chosen two overwintering varieties: Aquadulce Claudia and Saturn. These are going into root trainers for now, ready to be hardened off and planted outside in about a month. Broad beans are easy to grow and incredibly resilient. They’ll sit quietly through the colder months, then burst into growth in spring, often cropping before spring-sown varieties. Another advantage? Overwintered broad beans tend to suffer less from blackfly. I also like to companion plant with nasturtiums, which attract blackfly away from the beans. When it comes to harvest time, I prefer picking the pods young and tender for the best flavour — though the pods themselves can also be battered and fried for something a bit different! Once the plants are finished, I cut them down at the base, leaving the roots in place to add a little nitrogen back into the soil. Recipe of the Week This week, Chef Scott wasn’t available, but I stepped in with a recipe that ties perfectly to our Seed of the Month – Broad Beans. Try my Broad Bean and Mint Hummus — a simple, fresh twist on a classic. You’ll need: 300g broad beans (fresh or frozen) 1 small clove garlic 2 tbsp tahini Juice of half a lemon A small handful of mint leaves 2 tbsp olive oil Salt and pepper Boil the beans for a few minutes, drain, and pop them out of their skins if they’re large. Blend everything together until smooth, adding a splash of water or extra oil if needed. Season to taste, and serve with flatbreads or toast — it’s especially good with a poached egg on top. Find the full recipe at theveggrowerpodcast.co.uk. In the Potting Shed – Plans for 2026 With the storm keeping me indoors, I took the chance to start mapping out plans for next year. For me, autumn marks the start of the gardening year — garlic and onions are going in, and it’s the perfect time to dream and plan. In 2026, I want my kitchen garden to be more than just productive — I want it to look beautiful too. Inspired by some of the stunning kitchen gardens I’ve seen around the UK, I’m focusing on my own SNAP principles: S – SimpleN – NaturalA – AndP – Productive I’ll be embracing polyculture — growing different plants side by side to maximise space,
