It’s finally autumn, and soon alumni in black and gold sweatshirts will flock back to Purdue University for gameday tailgates. Students will gather in a dorm room to celebrate ‘Friendsgiving’ with their own potluck before Thanksgiving break.
Of course, fall festivities wouldn’t be the same without sharing a cozy meal, from pies, to chili, to casseroles and more. But as temperatures drop, so does access to garden fresh ingredients. Petrus Langenhoven, clinical assistant professor in Purdue Horticulture and Landscape Architecture, shares how you can keep your garden thriving with seasonal vegetables, perfect for fresh fall dishes.
What is harvested in the fall?
Just because it’s getting colder doesn’t mean there won’t be plenty of fresh produce for holiday dishes. “Soon there will be
ample sweet potatoes, pumpkins and winter squash,” said Langenhoven. “Now this inspires many fall recipes, from pies to soups to casseroles!”
Root vegetables, like carrots and beets, and cruciferous vegetables, like kale, cabbage and broccoli, can also be harvested throughout fall. Some gardeners may have dry beans to harvest and store–and perhaps use for game day chili.
What should I do to prepare for the drop in temperature?
Some gardeners may still have tomatoes, peppers or eggplant, but these crops’ yields will decrease and disease might start to set in. To extend your garden’s life, Langenhoven suggests using a frost blanket tooffer insulation from cold damage.
The start of fall is a good time to clean your garden out. Removing plant debris, composting it and applying the compost will make room and cultivate healthy soil for fall and winter crops.
What can I plant now to harvest later in the fall?
It might surprise some gardeners, but it’s not too late to plant certain crops. “There is still plenty of time to plant garlic cloves,” said Langenhoven. “You can seed radishes and spinach and plant leaf lettuce from transplants, too, although I’d recommend planting now, as we’re nearing the end of the ideal planting window. Choose fast maturing radish, lettuce and spinach varieties.”
How can I prepare for next spring?
Langenhoven suggests planting a winter cover crop to prevent soil erosion during the colder months. “I like to seed black oats. Although the crop will get killed in late December or early January, it will prevent erosion,” he said. “Or you can plant cereal rye, which stays alive all winter and starts to grow in the spring. It must be terminated at a young stage to prevent nitrogen tie up, though.”
