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It can be much trickier changing the soil in a greenhouse trench than in a garden border. I’m lucky to have trenches with brick bases, but my heart goes out to anyone with borders glazed to the base. It's so easy to break panes when excavating soil

to grow (where would I be without 'Sakura', 'Gardener's Delight' and 'Scatalone'?), but my success this must be attributed to the weather. Our freezer will be packed to bursting this year with fresh tomato pasta sauce.In my view it is so much easier

fruits.Both greenhouse and garden are developing well, proving yet again just how much fresh produce can be grown in our gardens. And that's the aim of our Grow Yourself Healthy campaign, to show people how a little planning can turn their gardens

platter of sandwiches. We both agreed that we felt a craving for greenery at this time of year.It might be too cold to grow your own salad leaves in the garden right now, but I'm tucking into lettuce, baby spinach, rocket leaves and a whole lot more

The first really hard frost hit this morning. The garden was so white it almost looked as if it was covered with snow. It was gorgeous to look at but pretty miserable for some of the less hardy plants. But when I went into the greenhouse to grab

Autumn has definitely arrived in my hill-top garden. The lawn is soaked in dew each morning and suddenly many of my crops have given up the ghost. But oddly enough, the place that I've noticed the seasonal shift the most is in my greenhouse

Things really move up a gear in May when you're growing your own. With a greenhouse bulging at the seams, I can't wait for the risk of frosty nights to pass so I can plant them outside.Tomatoes, courgettes, sweetcorn and other tender crops

to pests and diseases, and (most importantly) much quicker to crop.This is where they become exciting: aubergines are normally quite tricky to grow. They're best raised in a warm greenhouse, and if you sow seed later than March, you’re in danger of losing

for eating in salads, some for using in sauces and some for roasting. My aubergines will be so plentiful, I won’t need to buy any again (no matter how many aubergine parmigianas I make). I’ll grow enough garlic to hang in plaits around my kitchen and my

's intriguing to know exactly where some of the crops we grow come from. I've certainly been getting more adventurous with my crop selection, both in the greenhouse and outside. Family favourites always take priority, which for my family include the widest range