Reader,

October is the month to finish the harvest and prepare for the first frost of autumn when the leaves change, and the birds fly south and warm tomatoebased stews and soups fill your belly! Delish!
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There’s a lot to do in the garden this time of year. Its time to plant out cool-season vegetables. If you want assistance with your Fall kitchen garden book a garden consult with me.

If you are interested in an Intro To Worm Composting or Vermicomposting Class seats are now open for Saturday, October 16th and November 20th at 11 a.m. Seating is limited. Click image for more information.

Indian summer also comes in October. This month, there will be some warm days, but the nights are growing colder, and the pesky insects will be gone with the first frost. Yeah!
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Harvest​
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The last of the summer crops; tomatoes, eggplant, zucchini, cucumber, and corn. Store pumpkins and potatoes in a cool dark place. Carrots and beets can stay in the ground until you are ready to take them to the table. Apples and pears may still be on the tree, and many grapes are still on the vine but should be ready for harvest.
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Plant:

Vegetables: artichoke suckers, broad beans, beet, cabbage, cress, leek, lettuce, mustard, onion, peas, radish, shallots, spinach, spring onion, strawberry runners, turnip.

Continue to plant onions and broad beans through the fall, but be on the lookout for snails and slugs.

Harvest:

• Vegetables: beans, capsicum (sweet peppers), carrot, celeriac, chilies, Chinese cabbage, corn, cucumber, eggplant, kale, lettuce, melons, okra, peas, pumpkins, purslane, rutabaga, snow peas, spinach, summer squash, tomatoes (if you haven't already), turnips, and zucchini.
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• Fruit: apples, grapes, figs, melons, pecans, persimmon, raspberries, strawberries, walnuts.

• Herbs: caraway, chervil, chives, coriander, dill, lemon balm, marjoram, oregano, and thyme.

Happy Gardening!