If there’s one tip to share this month, it’s to value those falling leaves. Nature’s fertiliser, they’re wonderful for keeping ground warm through the winter months (especially if you still have root veggies in there that you’re going to harvest) and for providing much-needed nutrients for the soil as they decompose. So think twice before sweeping them up and bagging them. And if you’re "waist-height" or container gardening like us, you can gather some leaves up (something fun to do with the kids) and put them on the top of your container soil once you’ve done everything else you need to do with it.
Leaf mold:
Leaf mold is basically leaf compost. It is enormously nutrient rich and easy to make. It takes 6 – 12 months but requires almost no maintenance. Simply gather up leaves (only leaves) into a bin or plastic bag, dampen with water and leave (the bin or the bag will need air holes). Once in a while turn the contents over (with a fork, if it’s a bin, else just give the bag a good shake). After 6 months or so, you should have a gorgeously earthy smelling and crumbly-textured mold to spread onto or dig into soil.
HARVESTING
Brussels Sprouts:
If you’ve grown Brussels, then they should be starting to provide you with a crop by now. Pick the biggest ones from the bottom of the stalk first, and don’t forget to remove any yellowing leaves straight away.
Squashes:
If you’re lucky enough to have been growing pumpkins or squashes, keep watching for them ripening.
If the stems are cracking, the time is right. Remove from the plant keeping quite a long stalk in tact on the fruit.
Then leave them on the sunny windowsill / in a greenhouse in the sun for two weeks for the skins to harden and for them to finish ripening.
If you want to store some, the next thing to do will be to put them somewhere cool, dark, dry place, making sure they’re not touching each other. Only store undamaged fruits, and turn them regularly.
Root veggies:
Root veggies aren’t so easy to grow at waist-height in containers, but if you’ve managed, for instance by growing in a deep bag or trough on a table-top, now is the time to finish lifting them, except parsnips, which improve in flavour if they’re left underground during a frost.
Root veggies can also be stored for a while. Like squashes, only undamaged ones should be stored though.
Other veggies:
Other good table-top crops should also be happy to feed you this month, like radishes, Swiss chard, kohl rabi and winter cabbage.
SOWING
You can still sow "over-wintering" broad beans if you live in a mild area, or garlic cloves (either somewhere covered or outdoors in pots if you’re in a mild area).
CARE FOR YOUR CONTAINER SOIL
Everything we wrote in last month’s edition still applies, when it comes to taking care of your soil, including your container soil. Click here to read that article.
YOUR COMMENTS
We’d love to hear about how it’s going in your vegetable garden, and to find out what your plans are for November.
Categories: food, seasonal eating
As allotment holders we are still harvesting. Picked the odd raspberries and strawberries this week (strawberries are still flowering), carrots, parsnips, broccoli all great, am still picking outdoor tomatoes and indoor peppers and cucumbers. What happened to the seasons?