Fall in the Garden
As the summer crops wrap up their g
lorious harvest, the garden gives way to the greens and roots which will fill our harvest buckets from now through the winter and on into spring.
Summer is the tall-garden season, when plants use the endless supplies of sun and heat to grow with abandon; tomatoes fill and overflow the top of their cages, cucumbers cover their trellises, yard long beans (pictured at right) climb their arched panels, and okra reaches six feet tall and keeps on growing.
And now comes the short-garden season; low-growing lettuce and spinach and arugula, next to radishes and carrots and baby turnips that hug the ground. Thanh has been pulling out our summer crops as they start to decline, then prepping each bed with our beautiful worm compost, and laying tiny seeds in row upon row.
In that dark underground, the quiet magic begins to happen; little roots and shoots emerge from dormancy, reaching upwards toward light, and now the familiar patchwork of light green, dark green, reddish green, silver green is beginning to stretch across the farm again.
If you’re wishing that you’d gotten some fall veggies planted, it’s not too late! Radishes, arugula and mustard greens are all fast-growing crops that you can plant now and harvest before winter sets in. Kale, spinach, carrots, green onions and turnips are winter-hardy vegetables that will hold their own thru the cold temps if you give them some protection, such as hoops and row covers or a cold frame. Even a small patch can be immensely satisfying; toss a few seeds in a pot now, and you’ll be enjoying a freshly picked salad or some crunchy radishes before you know it!—Lia