AT LEAST THERE’S MORE HEIRLOOM TOMATOES TO MAKE IT BEARABLE.
IN THE HERB GARDEN
Gather a stem of each herb, crush a few leaves, and smell. A cool compress of lavender water will soothe any fevered brow.
Don’t allow artemisias or tansies to go to seed in the garden. Johnny Jump Ups, feverfew, and chamomile can be quite charming popping up everywhere next year; it’s ultimately your decision.
IN THE VEGETABLE GARDEN
Transplant fall crops. Keep well watered. Mulch when plants are big enough. Cover brassicas with row cover.
Direct seed Asian greens, beets, broccoli, cabbage, carrots, cauliflower, collards, kale, kohlrabi, lettuce, parsnips, peas, salad greens, scallions, spinach, turnips. Keep well watered. If the heat is searing, cover the newly seeded row with damp newspaper, checking frequently for cotyledon emergence.
Pinch off growing tips of tomatoes.
Side-dress vegetables with organic fertilizer. Keep well watered. Allow the tomatoes to dry out a little between waterings for a more concentrated flavor.
IN THE FLOWER GARDEN
Bring in some cut zinnias to grace the table. Just a handful will brighten a room.
Harvest herbs, cosmos, dahlias, and sunflowers for indoor arrangements.
Plant out biennials.
Weed, water, and stake. And repeat.
Prune climbing and rambling roses.
IN THE ORCHARD
Keep fruiting plants well watered.
Tomatoes, potatoes, beans, beets, carrots, cucumbers, eggplant, peppers, corn, squash, zucchini, onions, turnips, Swiss chard, melons, watermelons, baby leeks, blackberries, peaches, nectarines, apricots, herbs, and flowers.
IN THE KITCHEN
If you can, can. However, I’ve fallen in love with my freezer. No more standing in steam for hours. Tomatoes, peppers, shredded zucchini, berries, and pesto (minus the nuts and Parmesan cheese) can all be thrown into the freezer raw. Blanch corn, broccoli, cauliflower, beans, and peas for 3-5 minutes before freezing.
Make peach, blackberry, nectarine, and apricot preserves.