#507 Reflecting on 10 Years of Allotment Adventures

Welcome to another episode of The Veg Ground Podcast! Today, as the evening sun bathes my allotment, I find myself reflecting on how this plot has shaped the past ten years of the podcast. Join me as I take a trip down memory lane and share some exciting updates from the garden.



Garden Update:



When I first started this podcast a decade ago, I wasn't on this very allotment. Back then, I was co-working an allotment in Brighton—an hour's drive away. Maintaining that garden from afar was quite challenging, but it introduced me to the vibrant world of allotments. I fell in love with the sense of community and the joy of growing my own food. Eventually, I decided to apply for an allotment closer to home, and I was fortunate to be accepted.



Eight years ago, I took on plot 128B—a space overrun with waist-high couch grass. It was a daunting task, but I rolled up my sleeves and got to work. Clearing the grass and learning valuable lessons along the way, I built a series of beds using pallet wood. Though they served me well initially, I soon realized that pallet wood wasn't a long-term solution. Recently, I replaced those beds with reclaimed timber, providing a sturdier and more aesthetically pleasing foundation for my crops.



Five years ago, I expanded to plot 128A, doubling the size of my allotment. With a generous growing space of 250m2, I replicated the bed system that worked so well on the lower plot. However, I learned from my previous mistake and made the paths between the beds wider—60cm—making it easier to navigate and tend to the plants.



Ten Year Anniversary Segment:



Today marks a significant milestone—ten years of The Veg Ground Podcast! It has been an incredible journey, and I want to express my heartfelt gratitude to all the listeners who have joined me throughout the years. Your support and enthusiasm have been invaluable. We've shared gardening tips, discussed challenges, and celebrated the joys of growing our own food.



In honor of this special occasion, I want to highlight some of the heartwarming messages we received from listeners. Your kind words and stories have touched my heart, and they serve as a reminder of the strong community that has grown around this podcast. Thank you for being a part of it!



Cherry Pie Recipe:



In celebration of the season's bounty, I want to share a delightful cherry pie recipe with you. With the abundance of cherries from my allotment, this recipe is a perfect way to savor their sweet and tangy flavor. Here's what you'll need:



Ingredients:




4 cups of fresh cherries, pitted



1 cup granulated sugar



1/4 cup cornstarch



1 tablespoon lemon juice



1/2 teaspoon almond extract



2 pie crusts (store-bought or homemade)



1 tablespoon milk (for brushing)



1 tablespoon granulated sugar (for sprinkling)




Instructions:




Preheat your oven to 400°F (200°C).



In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, and almond extract. Stir until the cherries are well coated.



Roll out one pie crust and place it in a 9-inch pie dish. Pour the cherry filling into the crust, spreading it evenly.



Roll out the second pie crust and cut it into strips. Create a lattice pattern on top of the cherry filling by weaving the strips over and under each other.



Trim any excess crust and crimp the edges to seal the pie.



Brush the top crust with milk and sprinkle with sugar.



Place the pie on a baking sheet to catch any drips, and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.



Allow the pie to cool for at least 2 hours before serving. This will help the filling set.




Slice into this scrumptious cherry pie and savor the flavors of summer. It's the perfect dessert to enjoy while reflecting on a decade of gardening adventures.



Allotment Update:



Returning to the present, let's take a look at the current state of my allotment. The early summer crops are flourishing,