A transitional time, too bountiful for words.
IN THE HERB GARDEN
Harvest some calendula, lavender, mint, chamomile, and lemon verbena to make some cordials, body creams, and bath herbs.
Harvest herbs to dry and for wreaths.
IN THE VEGETABLE GARDEN
Direct seed (the last for the year) Asian greens, salad greens, spinach, and radishes.
Sow green manures as you clear beds. I prefer a crop that will die back during winter, rather than the ever-popular winter rye.
Prepare the garlic bed for planting next month. Cold October rains can make the soil unworkable.
Side-dress vegetables one more time with with organic fertilizer. Keep well watered.
IN THE FLOWER GARDEN
Divide bearded iris.
Plant out biennial and perennial plants started indoors.
Cut back any spent plants.
Plan where to plant bulbs next month.
IN THE ORCHARD
Keep fruiting plants well watered.
HARVEST/MARKET
Tomatoes, potatoes, beans, beets, carrots, cucumbers, eggplant, peppers, corn, squash, zucchini, Swiss chard, melons, watermelons, fall raspberries, herbs, apples, Asian pears, and flowers.
IN THE KITCHEN
Step up preserving the harvest. Don’t forget herb pesto for the winter. Ice cube trays are the preferred method of portioning. You’ll be so happy you did!
Slow roast plum tomatoes. Freeze some for winter
Replace pantry pest traps.
Seasonal Recipes
Quinoa Patties Stuffed Squash Red Lentil Soup Raspberry Cheesecake
Mushroom Frittata Brownies Green Tea Kumquats