The Complete September Gardening Guide

The Complete September Gardening Guide fall gardening unlocked Sun, 01 Sep 2024 17:30:36 GMT https://carmeninthegarden.substack.com/p/the-complete-september-gardening After three weeks of wandering, eating and drinking happily through Denver, Copenhagen, Bergen, and London, I’m headed back to my happy place—the garden. And now, it’s time for my absolute favorite month: September . It’s the transitional month between summer and fall. The moment I touch down, I'll be diving headfirst into my fall garden, ready to give it my all. If you’re curious about the seeds I’ve chosen for this season, you’ll find them all listed here . This guide is packed with everything you need to get your fall garden off to a great start. 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 that live and garden in the Northern Hemisphere. If you live in the Southern Hemisphere, check out my March Gardening Guide.

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Seeds to Sow September is an ideal time to start sowing a variety of cool-season crops. Here’s a refined list with helpful tips on growing each from seed:

Asian Greens : Asian greens like Chinese cabbage, bok choy, and tatsoi are fast-growing and perfect for fall. Sow seeds ¼ inch deep and thin seedlings to 6-8 inches apart, depending on the variety. These greens prefer cooler weather and can be harvested at various stages of growth, providing multiple harvests throughout the season.

Beets : Beets thrive in cooler weather, making them ideal for fall planting. Sow seeds directly into the soil, about ½ inch deep and 2 inches apart. Keep the soil consistently moist to ensure good germination. Thin seedlings to 4 inches apart once they’re a few inches tall for better root development.

Beans: If you're in a warm zone, you can still squeeze in a quick crop of beans. Both climbing and bush beans can be sown directly in the soil. Plant them about 1 inch deep and 3 inches apart. Bush beans mature faster, while climbing beans will need a trellis for support. Water regularly and pick frequently to encourage continuous production.

Broccoli : Broccoli seeds should be sown indoors or directly in the garden, about ¼ inch deep. Space the seeds about 18 inches apart. Broccoli thrives in cooler temperatures, so planting in September gives it a great start before the weather cools down even more. Keep the soil moist and provide full sun.

Brussels Sprouts : Brussels sprouts need a long growing season, so September is a good time to start them. Sow seeds indoors or directly in the garden about ¼ inch deep. Space plants 18-24 inches apart. Brussels sprouts will develop best in cooler weather, making them ready for harvest in late winter or early spring.

Cabbage : Cabbage seeds can be sown directly or started indoors. Plant seeds ¼ inch deep and thin seedlings to 12-18 inches apart. Cabbage benefits from consistent moisture and rich soil. It’s a heavy feeder, so consider adding compost or fertilizer when planting.

Carrots : Carrots require loose, well-drained soil for proper root development. Sow seeds ¼ inch deep in rows about 12 inches apart. Thin seedlings to 2-3 inches apart once they’re a few inches tall. Carrots take a little longer to mature, so be patient and keep the soil consistently moist.

Cilantro : Cilantro thrives in cooler weather and is perfect for fall planting. Sow seeds directly in the garden and thin them as they grow. Cilantro grows quickly and can be harvested as needed for fresh, flavorful leaves.

Kale : Kale is a cool-weather favorite that can be sown directly in the garden. Plant seeds ¼ inch deep and thin seedlings to 12-18 inches apart. Kale is very frost-tolerant and will continue to produce throughout the fall and winter. Harvest leaves as needed for salads, smoothies, or cooking.

Lettuce/Leafy Greens : Lettuce and other leafy greens like arugula, mustard greens, spinach, and mizuna can be sown directly in the garden. Sow seeds ¼ inch deep and thin seedlings to about 6 inches apart. These greens thrive in cooler weather and can be harvested as baby greens or mature heads.

Peas : Peas are another great crop to plant in September, especially in cooler climates. Sow seeds about 1 inch deep and provide a trellis or support structure for climbing varieties. Peas thrive in cool weather and will produce well into the fall.

Radishes : Radishes are one of the fastest-growing crops, maturing in less than a month in most situations. Sow seeds directly in the soil about ½ inch deep and 1 inch apart. Succession sowing every two weeks ensures a continuous harvest. Daikon radish, which matures more slowly, is a staple in Asian cuisine and can be harvested in late fall or winter.

Swiss Chard : Swiss chard is a hardy green that can be sown directly in the garden. Plant seeds ½ inch deep and 6 inches apart. Chard can tolerate both heat and cold, making it a versatile crop. Harvest the outer leaves regularly to encourage continuous growth.

Turnips : Turnips are easy to grow and do well in cooler weather. Sow seeds ½ inch deep and 2-4 inches apart. They grow quickly and can be harvested both for their roots and leafy greens. Thin seedlings to 4 inches apart for better root development.

Transplants to Plant General Transplanting Tips: Timing : Transplant in the early morning or late afternoon to avoid heat stress.

Acclimate : Gradually expose indoor-grown transplants to outdoor conditions over 5-7 days.

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

Mulching : Apply mulch around plants to retain moisture, suppress weeds, and regulate soil temperature.

Spacing : Follow recommended spacing for each plant to ensure proper growth.

Plants to Transplant: Broccoli : Space 18-24 inches apart in rich, well-drained soil. Use row covers to protect from pests.

Brussels Sprouts : Space 18-24 inches apart. Mulch to keep soil cool and moist; consistent watering is key.

Cabbage : Space 12-18 inches apart. Prefers rich soil and consistent moisture.

Cauliflower : Space 18-24 inches apart. Sensitive to temperature changes; mulch and water regularly.

Collard Greens : Space 18-24 inches apart. Tolerates light frost, which improves flavor.

Fennel (Bulb) : Space 12 inches apart. Harvest bulbs when plump; use fronds as herbs.

Kale : Space 12-18 inches apart. Harvest leaves regularly; frost enhances sweetness.

Leeks : Space 6 inches apart in rows 12-18 inches apart. Hill soil around stems as they grow.

Lettuce : Space 6-12 inches apart. Mulch to keep roots cool; harvest leaves as needed.

Spinach : Space 4-6 inches apart. Tolerates light frost; mulch to retain moisture.

Swiss Chard : Space 6-12 inches apart. Harvest outer leaves regularly for continuous growth.

Tender Herbs (Chives, Dill, Parsley) : Space 6-12 inches apart. Handle roots gently when transplanting; prefers well-drained soil. Can be grown in small containers as well.

Monthly Produce Guide: What's in Season and How to Make the Most of It As you dive into the world of fresh, seasonal produce, knowing what’s available each month can help you make the most of your garden or your farmers market trips. Here’s an alphabetized guide to some of the delicious options you’ll find, along with tips for beginner gardeners and market shoppers. While it may be a little late for some of the helpful gardening tips, file this away for next season!

Apples : These crisp fruits start showing up in late summer and are a fall staple. Whether you're picking them fresh or buying at the market, try making applesauce or a simple apple crisp. If you’re gardening, consider planting a dwarf apple tree for a manageable, home-grown supply.

Avocado : A year-round favorite in Southern California, avocados are perfect for everything from guacamole to avocado toast. If you have the space, consider planting an avocado tree—but remember, they need well-draining soil and plenty of sun.

Basil: Basil continues to thrive in the warm September weather, making it the perfect herb for end-of-summer dishes. Use it to make pesto, sprinkle over pizzas, or add to salads. If you’re growing basil, pinch back the flowers to encourage more leaf production. You can also harvest and freeze or dry basil leaves to preserve their flavor for the cooler months.

Bell Peppers: Bell peppers are in full swing during September, offering a burst of color and flavor. Whether you prefer them raw in salads, roasted, or stuffed, bell peppers are incredibly versatile. If you’re growing them, harvest when they’re firm and fully colored for the sweetest flavor. You can even dehydrate or freeze extras to enjoy their taste all year round.

Chiles and Hot Peppers: Chiles are at their peak in late summer and early fall, perfect for adding heat and depth to your dishes. From mild Anaheim to spicy jalapeños, there’s a variety to suit every palate. If you’re growing chiles, you can pick them at different stages of ripeness for varying flavors, or let them dry on the plant for use later. Consider roasting or pickling them to preserve their spicy goodness.

Corn : Corn is at its peak in late summer to early fall. Enjoy it grilled, boiled, or even raw in salads. If you’re growing your own, make sure to plant in blocks rather than rows to improve pollination.

Cucumbers : These crunchy, hydrating veggies are perfect for salads, pickling, or just eating fresh. They grow quickly and love the warm weather, so if you’re planting, be sure to give them plenty of space to spread.

Eggplant : Eggplants thrive in the heat of summer and are great for grilling, roasting, or making into eggplant parmesan. They’re also a beautiful addition to your garden, with their glossy purple skin and striking flowers.

Figs : Fresh figs are a late summer treat, perfect for snacking or adding to salads. If you have a sunny spot, consider growing a fig tree—it’s low maintenance and produces an abundance of fruit once established.

Grapes : Grapes come into season in late summer and are perfect for eating fresh, making jam, or even homemade wine. They’re easy to grow at home if you have a sunny, well-drained spot and a trellis for support.

Green Beans: Green beans are a garden favorite that keep producing into September. Whether you enjoy them steamed, sautéed, or pickled, green beans are a nutritious addition to any meal. For gardeners, regular harvesting will keep the plants producing tender, flavorful beans. If you have an excess, consider blanching and freezing them for later use.

Leafy Greens: As the weather begins to cool, leafy greens like kale, chard, and spinach start making a comeback. These nutrient-dense veggies are perfect for salads, smoothies, or sautéing. If you’re planting greens, they prefer cooler temperatures and can be sown directly into your garden now for a fall harvest. For market shoppers, look for crisp leaves and vibrant colors.

Melons : Sweet and juicy, melons are a summer staple. Whether it’s watermelon, cantaloupe, or honeydew, they’re perfect for picnics and snacks. Melons need a lot of space to grow, so make sure you give them room to sprawl in your garden.

Summer Squash

Zucchini and other summer squash are still abundant in September. These mild-flavored veggies are incredibly versatile—grill them, spiralize them into noodles, or bake them into bread. If you’re growing summer squash, keep harvesting regularly to encourage the plants to produce more. Their delicate blossoms are also edible and can be stuffed or added to salads.

Okra: Okra is a heat-loving plant that thrives in the late summer and early fall. It’s a Southern staple, great for frying, stewing, or adding to gumbo. If you’re growing okra, harvest the pods when they’re about 3-4 inches long to avoid toughness. Okra can also be pickled for a tangy treat that adds crunch to any meal

Pomegranate : Pomegranates are a fall favorite, prized for their jewel-like seeds. They’re great in salads, desserts, or as a healthy snack. If you’re gardening, pomegranate trees are hardy and drought-tolerant, making them a good choice for Southern California.

Pumpkin and Winter Squash : Pumpkins aren’t just for Halloween! They’re great for soups, pies, and roasting. Start seeds early in the summer so they’re ready for fall harvesting. Pumpkins need a lot of space to grow, so plan accordingly in your garden.

Stone Fruits: September might be your last chance to savor stone fruits like peaches, nectarines, and plums. These sweet, juicy fruits are perfect for eating fresh, baking into pies, or making into jams. If you have a fruit tree, be sure to harvest the last of the crop before the cooler weather sets in. For market shoppers, look for fruit that yields slightly to pressure and has a sweet fragrance.

Sweet Potato : Sweet potatoes are a nutritious and versatile root vegetable that’s perfect for roasting, mashing, or making into fries. They take a while to mature, so plant them in late spring for a fall harvest. If you’re growing your own, garden-fresh sweet potatoes also benefit from being cured after harvest, which enhances their sweetness and flavor. Simply store them in a warm, humid place for about 10 days before enjoying them in your favorite dishes.

Tomatoes : Tomatoes are the star of summer, perfect for fresh salads, sauces, and salsas. If you’re growing them yourself, choose a sunny spot and consider heirloom varieties for unique flavors.

Recipe Bucket List September is a time of transition, where late summer crops meet the first signs of fall. It’s the perfect opportunity to preserve and enjoy the season’s best produce. This recipe inspo bucket list is designed to help you make the most of what’s available. Whether you’re gardening, shopping at the farmers market, or just looking to try something new, these recipes will help you savor September’s bounty.

Smoked Eggplant Dip : A smoky, savory dip that’s perfect for pairing with fresh veggies or pita. Consider adding a touch of tahini and lemon juice for extra depth of flavor.

Canned Tomato Sauce : Preserve the last of the summer tomatoes by making a rich, flavorful sauce that can be enjoyed throughout the year. Add herbs like basil and oregano to capture the essence of summer.

Homemade Fig Jam : Sweet, sticky fig jam is perfect for spreading on toast, adding to cheese boards, or using as a filling for pastries. Experiment with adding spices like cinnamon or ginger for a seasonal twist.

Apple Cider Vinegar from Scratch : Make your own apple cider vinegar using fresh apples and scraps. It’s a fun and rewarding project that yields a versatile kitchen staple.

Pickled Cucumbers : Crunchy, tangy pickled cucumbers are a classic. Try experimenting with different flavorings like dill, garlic, or spicy peppers for a unique twist.

Roasted Bell Pepper Soup : Take advantage of the September pepper harvest by roasting bell peppers and blending them into a creamy, comforting soup. It’s perfect for the cooler evenings as fall approaches.

Spicy Chile Oil : Use fresh chiles to create a homemade chile oil that adds a kick to anything from stir-fries to drizzling over pizza. This is a great way to preserve the heat of summer chiles.

Peach and Plum Galette : Make the most of the last stone fruits of the season with a rustic galette. The free-form pastry is easy to make and highlights the natural sweetness of the fruit. I don’t grow these fruits in my garden so I’ll be on the lookout for them at my local farmers market this week!

Zucchini Bread : Use up any lingering summer squash with a moist, spiced zucchini bread. It’s great for breakfast or a snack and can be frozen for later.

Basil Pesto : Make a big batch of basil pesto before the herb season ends. Freeze in small portions to enjoy the fresh, summery taste of basil all year round.

Homemade Green Bean Casserole : Give the classic green bean casserole a fresh update using garden-fresh beans and a homemade mushroom sauce, perfect for early fall dinners.

Quick-Pickled Okra : Pickle tender okra pods with a mix of vinegar, spices, and garlic for a Southern-inspired treat that adds a crunchy, tangy bite to any meal. I didn’t grow Okra in my garden this year but I’m hoping to find some at my farmers market.

Kale Chips : As leafy greens start to come back into season, try making crispy kale chips. They’re a healthy, satisfying snack that’s easy to make.

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