Episode 659: Battling the Heatwave & Finding a Rustic Vision for the Kitchen Garden

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This week’s bank holiday brought record‑breaking heat, and like many gardeners, I’ve spent most of my time simply trying to keep plants alive. Between fast‑drying soil, thirsty young crops, and a greenhouse that felt more like an oven, it’s been a week of adapting, improvising, and learning a few new tricks to keep everything going.

In the Kitchen Garden

It’s been a scorching bank holiday, and most of my time has gone into simply keeping plants alive. Watering has been the big job this week, especially with young plants and pots drying out so quickly.

The greenhouse has been a challenge too — my auto‑pots are brilliant, but even they struggled as the tank water evaporated in the heat. I’ve opened the window permanently and really should fit an auto‑vent.

A small win: using the Ryobi stick pump with a hosepipe has cut watering time from an hour to about 20 minutes. That’s been a lifesaver.

We’ve planted out beans, rosemary and sage, and harvested peas, rhubarb, and our first strawberries.

On the Allotment

Watering is harder here, with troughs several plots away, but the straw mulch continues to make a huge difference.

A reminder from this week: not everything needs watering daily. Newly planted crops, yes. Established plants, no — a deep weekly soak is often enough.

I’ve been working early mornings to beat the heat and planted out more beans using hazel supports. The soil is rock‑hard, so I used a drill and auger to get the canes in.

Recipe of the Week

New potatoes with garden greens and herb oil — simple, seasonal, and full of flavour. Full recipe is on the website.

Bee Update

My first hive inspection went well. More bees, new comb, nectar, and larvae — all signs the queen is laying, even though I didn’t spot her. A good start for the colony.

Chelsea Flower Show & A New Direction

A brief visit to Chelsea left me inspired. The gardens were stunning, and it got me thinking: why shouldn’t a vegetable garden look beautiful too?

After also visiting Amberley Museum, I’ve settled on a more rustic kitchen garden style — hazel supports, herbs edging the beds, fan‑trained fruit trees, and reducing visible plastic where possible. It’s a long‑term project, but it finally feels like the right direction.

If you want the full story, including all the details and thoughts behind these changes, have a listen to this week’s episode.

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