Harvest has finally come to my garden! In the middle of summer, I felt hot and tired from the work the plants required without giving much back. But, a turn of cooler weather has given the garden just enough relief to produce a glorious last flush of summer vegetables while giving some cooler weather plants a little relief.
I’ve been harvesting herbs as much as possible to get as much herbal tea and seasoning goodness as possible, and made a large batch of pesto for the freezer! The basil plants are still in, but cooler nights in the past two weeks have been leading them towards their end. I also managed to plant greens, beets, peas, and cilantro for the cooler weather, although I direct seeded them so I’m not as confident they’ll thrive as if I had made time for transplants.
I’m already looking forward to winter, and a chance to reevaluate and plan ahead! I am hoping to secure a little orchard space for my fruit trees and maybe some wine grapes…if it is in the cards, I have a lot of reading to begin a viticulture journey! I’m also looking forward to revisiting books about hops, flowers, and crop planning—there is always so much to do! I’m proud this year that I have planted three rotations, which I’ve never achieved before. It hasn’t been perfect (I vow to grow no more squash in the city limits) but I am always improving, little by little, and eating well! What’s in your fall garden?
- Herbs: Shiso, lavender, basils, nasturtium, sage, mint, parsley
- Dill and coriander seed
- Greens: Arugula, spinach, kale
- Pea shoots
- Parsley seed
- Flowering mugwort
- Add compost to soil; planned for tomato bed when the night temperatures become too cool
- Mulch perennials heavily for fall
- Divide yarrow, horseradish, and sunchokes
- Make a plan for existing orchard tees, research wine grapes for possible planting (more on that if it the space in the works…works out!)