5 Vegetables to Grow This Year

5 Vegetables to Grow This Year

Being self-sustainable is a big part of the Monty Booch ethos, and every year we look forward to the nights drawing out, and evenings pottering through the veg bed. If you are looking to get your hands dirty and grow your own veggies this year, we're here to help. Whether you're a seasoned gardener or just starting out, choosing the right vegetables can make all the difference. We've rounded up five fantastic vegetables that are not only rewarding to grow but also pack a punch in the kitchen. Let’s dig in!

1. Growing Tomatoes 

Why grow them: Tomatoes are a garden classic, and for good reason. They’re versatile and delicious and come in a rainbow of varieties — from sweet cherry tomatoes to hearty beefsteaks. Homegrown tomatoes have a richer, more complex flavour that you cannot get from store-bought ones, making them a must-have for any vegetable patch.

Tips:

• Plant them in a sunny spot with well-drained soil.
• Water consistently, but avoid getting the leaves wet to prevent disease.
• Support your plants with stakes or cages as they grow.
• Consider companion planting with basil or marigolds to help deter pests.

Harvest: Pick when they’re fully coloured and slightly soft to the touch. The taste of homegrown tomatoes is unbeatable! If frost threatens before all your tomatoes ripen, bring them indoors to finish ripening on a windowsill.

Varieties to try: Sweet Million(cherry) - super sweet and very abundant, Marmande (beef), fleshy, juicy tomato, great in a sandwich, Green Zebra, green striped variety great for adding colour. 

In the Kitchen: Use fresh in salads, roast for pasta sauces, or sun-dry for a concentrated burst of flavour.

2. Growing Sweetcorn 

Why grow them: Few things beat the taste of freshly picked sweetcorn. It’s sweet, juicy, and a summer staple. However, if picked and left they lose 25% of their sweetness after one day of being picked. Growing your own sweetcorn means you can pick and cook them immediately, capturing their sweetness before it starts to fade.

Tips:

• Plant in blocks rather than rows to aid pollination — sweetcorn is wind-pollinated, so a square layout ensures better kernel formation.
• Ensure they have plenty of sunlight and water.
• Mulch around the base to retain moisture and suppress weeds.
• Watch for the silks to turn brown — that’s a sign your corn is getting ready.

Harvest: When the silks turn brown and the kernels release a milky juice when pierced, they’re ready to harvest. Eat them as soon as possible for maximum sweetness.

Varieties to try: Swift- early maturing variety, great for first-time growers, Corn Glass Gem - perfect for popcorn. If you have kids a great way to get them involved to grow their own film snacks

In the Kitchen: Enjoy grilled on the cob with butter, cut into salads, or blended into soups for a sweet, creamy touch.

3. Growing Courgettes 

Why grow them: If you're growing to feed the family, then courgettes have to be on your list. Courgettes are incredibly productive, often yielding more than you expect (the courgette glut is real)! They’re perfect for grilling, baking, or spiralizing. Plus, their flowers are edible — a real delicacy when stuffed and fried.

Tips:

• Plant in a sunny spot and give them space to sprawl. You can also grow them vertically on trellises to save space.
• Regularly water at the base of the plant.
• Feed with a high-potassium fertilizer (like tomato feed) to encourage flowering and fruiting.
• Remove any leaves blocking sunlight from reaching the fruits.

Harvest: Pick them young (around 10–15cm long) for the best flavour. Larger courgettes can be watery and seedy.

Varieties to try: Black Beauty - classic dark green courgette, Soleil - bright yellow variety for a splash of colour, Zepher - two-tone, firm texture nutty-flavoured courgette. comes with the added bonus of looking slightly phallic for those are slightly immature.

In the Kitchen: Slice into ribbons for salads, grill with herbs and olive oil, or bake into cakes for a moist texture. If you do find some that have grown too big, scoop the middle out, leaving a boat shape, cook with mince, onion and spices and fill the "boat" before roasting.

4. Growing Borlotti Beans 

Why grow them: These beautiful beans, with their speckled pink and cream pods, are as stunning as they are tasty. They add both protein and color to your meals and are a fantastic plant to enrich your soil by fixing nitrogen.

Tips:

• Plant in well-drained soil and give them something to climb — bamboo canes or a trellis work well.
• Keep the soil moist but not waterlogged.
• Pinch out the growing tips when they reach the top of their support to encourage bushier plants.
• Harvest pods regularly to encourage more growth.

Harvest: Pick when the pods are plump but before they dry out. If you want dried beans, leave them on the plant until the pods are crisp.

Varieties to try: Lingua di Fuoco - classic speckled pods, Solista - early cropping variety, Lamon - traditional Italian bean with rich flavour.

In the Kitchen: Use fresh in soups and stews, or dry them to store for winter. They pair beautifully with garlic, olive oil, and fresh herbs.

5. Growing Chillies 

Why grow them: Add a bit of heat to your garden and your kitchen! Chillies come in a variety of heat levels, from mild and sweet to fiery hot, so there's something for everyone. They’re also compact, making them perfect for small spaces or container gardening.

Tips:

• Grow in pots or directly in the ground in a sunny, sheltered spot.
• Water regularly, but don’t let the soil become too soggy.
• Pinch out the tips to encourage bushier plants and more fruit.
• Consider growing a range of varieties for different levels of heat and flavour.

Harvest: Pick when they reach full colour — green for milder heat, or let them ripen to red for a spicier kick. Regular harvesting encourages more fruit to grow.

Varieties to try: Jalapeno - mild and versatile, (stuff them or pickle them when green, or smoke and dry them to make chipotles when red. Habanero - fiery hot with a fruity flavour, great for hot sauces. Hungarian Hot Wax - perfect for pickling.

In the Kitchen: Add to sauces, dry for homemade chilli flakes, or ferment for your own hot sauce.

Ready to Get Growing?

Growing your own vegetables is not only rewarding but also a great way to eat fresh, seasonal produce straight from your garden. Whether you’re looking for juicy tomatoes, crunchy sweetcorn, or fiery chillies, these five veggies are a fantastic place to start.

What will you be planting this year? Let us know in the comments below!

Happy gardening! 🌿