The Complete October Gardening Guide

The Complete October Gardening Guide Embracing the Fall Garden Tue, 01 Oct 2024 17:00:47 GMT https://carmeninthegarden.substack.com/p/the-complete-october-gardening-guide After the vibrant days of summer, October brings a serene beauty to the garden. While the air is crisp and leaves are turning brilliant shades of amber and crimson in many regions, Southern California provides its own anomalies. We might experience a heat wave this weekend or the Santa Ana winds that these months often bring. Yet, the soil is still warm enough to plant. It's a month of transition, where we harvest the last of the summer bounty and begin preparing for the colder months ahead. Whether you're harvesting pumpkins for Halloween, planting garlic for next year's harvest, October is a rewarding time in the garden. Let's dig in!

This guide will provide you with:

Seeds to Sow

Transplants to Plant

Monthly Produce Guide

Recipe Bucket List

This guide generally applies to those who live and garden in the Northern Hemisphere. If you live in the Southern Hemisphere, check out my April Gardening Guide .

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Seeds to Sow October is a wonderful time to sow a variety of cool-season crops. Here’s a curated list with helpful tips on growing each from seed:

Beetroot (Beets): Sow seeds ½ inch deep and 2 inches apart in rows spaced 12 inches apart. Beets thrive in loose, well-drained rich soil. Thin seedlings to 3-4 inches apart when they're about 2 inches tall. Keep the soil consistently moist and apply mulch to retain moisture and suppress weeds. Young beet greens are also edible and nutritious.

Carrot: Sow seeds ¼ inch deep in loose, sandy soil free of rocks. Scatter seeds thinly in rows 12 inches apart. Keep soil moist during the long germination period (up to 21 days). Thin seedlings to 2-3 inches apart to allow room for root development.

Collard Greens: Sow seeds ¼ inch deep and space them 18-24 inches apart. Water regularly and mulch to conserve moisture.

Cover Crops (Clover, Vetch, Winter Rye, Peas): Broadcast seeds over prepared soil and rake in lightly. Cover crops protect soil from erosion, suppress weeds, and add nutrients. Cut down and incorporate into soil in spring. Cover crops are not harvested for food but for soil improvement.

Garlic: Break apart bulbs into individual cloves, keeping the papery husk intact. Plant cloves pointed end up, about 2 inches deep and 6 inches apart. Garlic requires a period of cold to develop properly, making fall planting ideal. Mulch heavily to protect from harsh winter temperatures. Harvest garlic next summer when the lower leaves turn brown. To learn more about growing garlic here:

Herbs (Cilantro, Parsley, Chives): Sow seeds ¼ inch deep. Space cilantro and parsley 6-8 inches apart; chives can be planted closer together. These herbs prefer well-drained soil and full sun to partial shade. Water consistently to keep the soil moist but not waterlogged. Begin harvesting leaves once plants are established. Regular trimming encourages bushier growth and prevents bolting in cilantro.

Kohlrabi: Sow seeds ¼ inch deep and 4 inches apart in rows spaced 12 inches apart. Kohlrabi thrives in cool weather. Thin seedlings to 6 inches apart. Keep soil evenly moist and mulch to regulate soil temperature. Harvest when the bulb is 2-3 inches in diameter, before it becomes tough and woody.

Leafy Greens (Lettuce, Spinach, Arugula, Mustard Greens): Sow seeds ¼ inch deep. Thin seedlings to 6 inches apart for lettuce and spinach; 4 inches for arugula and mustard greens. These greens thrive in cooler temperatures and can tolerate light frost. Provide consistent moisture. Harvest as baby greens or wait for mature leaves.

Mâche (Corn Salad): Sow seeds ¼ inch deep and thin to 4 inches apart. Mâche is very cold-hardy and can survive freezing temperatures. Prefers partial shade. Harvest when rosettes reach 3-4 inches across.

Onions: Sow onion seeds or sets (small bulbs) about 1 inch deep and 4 inches apart. Onions prefer well-drained soil and full sun. Mulch to retain moisture and suppress weeds. Harvest when the tops begin to fall over and brown.

Peas and Fava Beans (in Mild Climates): Sow seeds 1 inch deep and 2 inches apart. Provide support for climbing varieties. For best germination, soak seeds up to 12 hours before planting. Peas prefer cool weather and can overwinter in mild regions. Harvest in early spring, when pods are plump.

Radishes: Sow seeds ½ inch deep and 1 inch apart. Succession plant every two weeks. Radishes grow quickly and prefer cooler weather. Keep soil moist for best flavor. In as little as 4 weeks, when roots are about 1 inch in diameter.

Turnips: Sow seeds ½ inch deep and thin seedlings to 4 inches apart. Turnips grow well in cool weather and can be used for both roots and greens. Roots are ready when they reach 2-3 inches in diameter.

Transplants to Plant General Transplanting Tips: Timing: Transplant in the early morning or late afternoon to reduce transplant shock.

Acclimate: Harden off seedlings by gradually exposing them to outdoor conditions over a week.

Watering: Water well before and after transplanting to help roots establish.

Mulching: Apply mulch to retain moisture and regulate soil temperature.

Spacing: Follow recommended spacing to ensure proper growth and airflow.

Plants to Transplant: Brassicas (Broccoli, Cabbage, Cauliflower, Brussels Sprouts, Kale): Space 18-24 inches apart. This family of vegetables thrive in cool weather and can tolerate light frost. Use row covers to protect from pests. Fertilize with a nitrogen-rich compost amendment. Keep soil evenly moist.

Celery: Transplant celery seedlings when they are about 6 inches tall, spacing them 8-10 inches apart in rows 12-18 inches apart. Plant them in rich, moisture-retentive soil with plenty of compost. Keep the soil consistently moist and apply mulch to retain moisture. Celery prefers full sun but can tolerate partial shade.

Herbs (Cilantro, Parsley, Chives): Space 6-12 inches apart. Hardy herbs that can tolerate cooler temperatures. Great for fall cooking. Regular harvesting encourages bushier growth.

Leeks and Onions: Space 6 inches apart in trenches. As leeks grow, hill soil around stems to blanch them. Onions can overwinter in mild climates. Keep soil moist but not waterlogged.

Lettuce and Spinach: Space 6-12 inches apart. Prefer cooler temperatures and partial shade. Mulch to keep roots cool. Harvest outer leaves to encourage continuous growth.

Strawberries (in Mild Climates): Space 12-18 inches apart. Plant now for a spring harvest. Choose everbearing varieties for extended production. Mulch to protect roots and suppress weeds.

Monthly Produce Guide: What's in Season and How to Make the Most of It As October unfolds, it brings a rich array of seasonal produce, perfect for hearty meals and festive dishes. Here's what's fresh and how to enjoy it:

Apples: Perfect for pies, applesauce, cider, or fresh eating. Apples are versatile and can be baked, stewed, or juiced. Explore different varieties like Honeycrisp, Granny Smith, or Fuji for varied flavors and textures. Store in a cool, dark place; they can last for several weeks.

Basil: Harvest the last of your basil before the first frost. Use fresh in pesto, salads, or as a garnish on soups and pasta. Preserve by making pesto to freeze or drying leaves for use throughout the winter.

Beans (Dry and Fresh): Fresh beans can be steamed, sautéed, or added to casseroles and salads. Dry beans are perfect for hearty soups, stews, and chili during the colder months. Allow dry beans to mature and dry on the plant before harvesting. Store dry beans in airtight containers in a cool, dark place.

Beets: Roast, pickle, or grate raw into salads for a sweet, earthy flavor. Don't forget the nutrient-rich greens—they can be sautéed or added to soups. Keep beets in a cool, dark place; they'll last for several weeks. Try golden or Chioggia beets for different colors and flavors.

Broccolini: Steam, sauté, or roast for a tender, slightly sweet flavor. Pick when florets are tight and stems are slender.

Citrus: Early-season citrus like lemons and limes can add brightness to dishes. Use the zest and juice in dressings, marinades, or beverages. Meyer lemons offer a sweeter flavor, while key limes are more tart.

Eggplant: Great for grilling, roasting, or making dishes like eggplant parmesan and baba ganoush.

Figs: Enjoy fresh, dried, or in jams, baked goods, and salads. Pick when slightly soft and the skin starts to crack. Highly perishable; consume soon after harvesting or purchasing.

Kale and Collard Greens: Use in smoothies, soups, salads, or sautéed as a side dish. Remove tough stems and chop leaves for quicker cooking.

Melons: Savor the last of the season's melons while you can. Varieties include watermelon, cantaloupe, and honeydew.

Passionfruit: Scoop out the pulp to use in desserts, cocktails, or over yogurt and ice cream. Adds an exotic, tart flavor to dishes. Ripe passionfruit will have wrinkled skin and feel heavy.

Pears: Poach in wine, bake into tarts, or enjoy fresh. Excellent in salads with nuts and cheese. Allow to ripen at room temperature; ripe when they yield to gentle pressure near the stem. Varieties include Bartlett, Bosc, Anjou, and Asian pears.

Peppers (Hot and Sweet): Sweet peppers are great raw, roasted, or stuffed. Hot peppers can spice up salsas, sauces, and dishes. Preserve by pickling, drying, or freezing to enjoy year-round. Varieties include bell peppers, jalapeños, habaneros, and more.

Pomegranates: Sprinkle arils (seeds) over salads, yogurt, oatmeal, or use in sauces and baked goods. To avoid mess, cut and open underwater to easily remove seeds.

Pumpkins and Winter Squash: Use in soups, pies, breads, or roast the seeds for a healthy snack. The flesh can be roasted, puréed, or baked. Varieties include acorn, butternut, spaghetti, kabocha, and delicata. Store in a cool, dry place; can last several months.

Sweet Potatoes: Bake, roast, mash, or slice into fries. Sweet potatoes are versatile and nutritious. Keep in a cool, dark place—not refrigerated—to maintain flavor and texture.

Tomatoes: Use the last of the season's tomatoes in sauces, salsas, or roasted dishes. Green tomatoes can be fried, pickled, or used in chutneys. Can or freeze tomatoes to enjoy their flavor in the colder months.

Recipe Bucket List As you explore the bounty of October's harvest, take the opportunity to try new recipes and preservation methods. From making fresh pesto with the last of your basil to roasting hearty winter squash, this month's produce offers endless possibilities. Don't forget to support local farmers by visiting your nearest farmers market, where you can find the freshest ingredients and perhaps discover something new to add to your table. Here are a few recipes that I want to craft this month:

Pumpkin soup with brown butter sage

Canned tomato sauce

Sweet potato fries

Fig jam

Bean chili

Fire cider

Passionfruit panna cotta

Pomegranate mocktail

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