Sorry for the slighter longer gap than usual between newsletters, I’ve been working hard on something really exciting that I’ll be announcing soon, so keep an eye out for that.
I hope you’re all doing well and soaking up these last golden weeks of summer. There’s that unmistakable shift in the air now, softer light, cooler mornings, and just the tiniest hint of Autumn creeping in. The garden is still full of produce, but we are now beginning to see more spent blooms and seed heads, check out my latest series on saving seeds on instagram or follow the a link to youtube below.
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After some much needed rain (not nearly enough) here in North Yorkshire, everything feels slightly greener and lusher than expected, the tomatoes are still ripening and the courgettes are still hanging on, I’ve left a few to turn to marrows for seed saving and I am growing one to see just how big it can get (check back for photos in the next newsletter). September is a bit of a juggling act between harvesting, tidying, and thinking ahead, but I do love this time of year.
Here’s what’s been going on lately, and a few ideas for the changing season…
In the Garden: Clearing, Composting & Planting for Autumn
We’re into that in-between stage now, summer crops are still in and thriving but soon beds will be starting to empty as beans finish up and courgette plants get a little worn out. It’s a great time to start clearing space and gently preparing for autumn and winter crops.
I’ve been pulling up the last of the bolted lettuces, beginning to add a new layer of compost to the beds, and sowing fresh rows of hardy greens. It’s also the time to start tidying up paths, trimming back herbs, and composting what’s finished. A little bit of care now goes a long way later on.
Keep deadheading marigolds, calendula and cosmos to stretch the flowering season a bit longer (and start saving seed from spent blooms), and keep picking runner beans, tomatoes and cucumbers — even if you’re running out of ways to use them. I have a recipe for you below.
And don’t forget your soil, this is a brilliant time to sow green manures to protect and feed your beds through winter.
Things to Sow Now:
• Hardy greens: kale, chard, winter purslane, land cress
• Autumn salads: mizuna, mustard leaves, claytonia, endive
• Roots: turnips, radish, beetroot (for baby roots and leaves)
• Alliums: overwintering spring onions, garlic (later this month)
• Herbs: coriander, chervil, parsley
• Green manures: phacelia, field beans, mustard
Preserving the Glut: Fermenting, Freezing & Making the Most of It
If your kitchen is like mine right now, it’s a bit chaotic — baskets of tomatoes, piles of courgettes, and herbs hanging from every hook. But it’s also one of the most rewarding parts of growing your own.
This past week I’ve made batches of tomato passata, frozen down chopped basil in oil, and started a little jar of fermented courgette (surprisingly good). Even if you don’t have time for full-on preserving, chopping and freezing what you can is so worth it come January.
If you’re curious about fermenting, check out the little recipe below — it’s a simple intro that doesn’t need any special kit.
Community Garden Update – Early September
It’s been a beautiful and busy end to summer in the community garden, the three sisters beds are doing really well and the cosmos and calendula are still covered in flowers. This Wednesday we will be taking our biggest harvest yet to the community centre, including: chard, beans, tomatoes, cucumbers, courgettes and more!
We’re now gearing up for autumn planting: garlic, leafy greens and cover crops, and planning our first celebration day, to thank everyone for their support and help. We will have a big soup made from garden veg and be planting spring bulbs.
If you’d like to be part of the WhatsApp group, or come along to one of our volunteer days, just send a quick email to: [email protected]
A lovely way to use up cherry tomatoes — tangy, herby, and perfect on toast or tossed through grain salads. They keep for 1–2 weeks in the fridge and only take a few minutes to prep.
You’ll need:
• A clean glass jar
• A handful of cherry tomatoes
• 1 clove of garlic, sliced
• A few sprigs of fresh thyme or rosemary
• 1 tsp sea salt
• 200ml filtered or cooled boiled water
Method:
Prick the tomatoes once with a skewer or toothpick and pop them in the jar with the garlic and herbs. Dissolve the salt in the water and pour over the tomatoes until covered. Weigh them down with a clean weight or small jar, cover loosely, and leave at room temperature for 3–5 days.
Once they taste pleasantly tangy, seal the jar and store in the fridge. Delicious with crusty bread, cheese, or stirred into pasta.
Coming up in the next newsletter:
• Planting garlic and overwintering onions
• Autumn bulb planting for early spring colour
• Making your own herbal teas from the garden
As always, I’d love to hear what’s going on in your garden — what’s still going strong, what’s fading, and what you’re planning for the cooler months ahead.
Until next time,
Jamie
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