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in a nut shell grow what you will use/eat how mutch room do you have start from there and we will come back to youi
Doctor hession veg book. Tis all in there.
Agreed. Best reference book I own. Amazon don't sell it? That lists Market Place 2nd hand copies from £52.50 !!!
The ISBN is 0903505754
Might be worth asking on a Veg forum?
https://www.allotment-garden.org/
is the home page for John Harrison who has written several popular books on Allotment vegetable gardening, and his wife on recipes, storing, preserving. Decent amount of info / advice on there, and it has a vibrant forum too:
https://chat.allotment-garden.org/
World of books cheapest from £2.99
The hardest bit when you are only on site once a week is keeping pests at bay , (organically where possible ) and keeping the crops watered .
courgettes are easy to grow , lettuce grows well in hanging baskets away from snails and slugs etc .
"keeping the crops watered"
Winter job maybe? to construct some irrigation. I have three "rows" of irrigation pipe down my raised beds (about 4' wide). I use leaky hose for that, but maybe drip line/tape is better?
Then either a timer or Client can turn it on for an hour 3x a week in dry periods.
My advice for "newbie" would be to grow high value crops (then your efforts are rewarded by "would be expensive in shops" - e.g. Maincrop Spuds are very cheap in shops in Winter and stored by farmers in cool storage better than amateur can achieve), and to choose flavour (varieties) over yield / disease resistance. Freshly harvest veg is always going to taste better than shop-bought, which has already taken a couple of days to get there, and then sits in the fridge for several more ... add to that far more varieties of seed available to amateur so have the option to prioritise flavour, whereas varieties grown for supermarket are "Harvest well / all at once, travel well, don't bruise tipped onto the shop shelf" .. .flavour? not so much, e.g. Tomatoes with thick skins :)
Climbing beans, Sweet corn (can't beat the sweetness for freshly harvested and immediately cooked), similarly New Potatoes - for both of those the sugar starts turning to starch once they are harvested.
Right now, if there is a bed that is clean/ready, you could do Pak Choi / Chinese Cabbage, cut and come again mixed leaves, mustard, Spinach etc. I would start those in modules, 4 seeds per cell (for cut-come-again, 1 plant per cell for Pak Choice / Chinese Cabbage), so that could be done immediately and be a few weeks before the ground would need to be ready, and would reduce time to cropping compared to sowing direct - days will be pulling in by the time harvest comes around, so time is important this time of year (whereas in Spring with lengthening days later sowings "catch up")
Might be able to get some plants of Sprouting Broccoli and Hispi / Winter cabbage for the spring - not sure if that is on the late side? I plant them now but grow them in greenhouse
Spuds for New Potatoes for Xmas for a novelty? You'll need "prepared tubers" to plant at this time of year. I've done it once and we decided we preferred baked spuds at Xmas rather than New Potatoes ...
JBA sell the tubers, but bit misleading as they are also offering Main Crop varieties and I think too late for those, and anyway I wouldn't bother for "New Potatoes" - I would stick to First or maybe Second Early varieties
https://www.jbaseedpotatoes.co.uk/jamieson-brothersr-summer-plantin...
Get the beds clean - dig remove weeds, repeat and repeat until you have a fine tilth... find out your client's favourites then go from there. We have an asparagus bed here, it is the best even when compared to locally grown, supposedly freshly harvested stuff. But grow things that make your client, and you smile.... with filler crops like courgettes that will just work out of the box