October is a beautiful month of rich autumnal colours and first frosts but the garden can look a bit of a mess hence the perfect time to tidy up and cut back.
Preparation for winter is in full swing – fruit and autumn veg are ready to be brought in and stored, and plants should be cut back, wrapped up or brought inside to help them survive the chilly winter temperatures. Dig over veg beds as their contents go over, the cold weather can often help to break down any large clods of soil in to smaller, more free draining particles, ready for the next sowing.
Wonderful Leaf Mould
As the garden is tidied by clearing and cutting back, lots of material is generated for composting. To encourage it to rot down quickly, turn the contents regularly to stir it up and allow in lots of air. It is worth saving leaves to make leaf mould which is an excellent mulch for the garden, helping the more tender plants through the winter and improving the organic structure of the soil.
It is fairly simple to make a leaf mould bin by shaping chicken wire into a bin with a stake in each corner to give structure (a couple of examples shown below). Rake up and pile the leaves in and they will rot down over the gardening year, ready to spread on borders as mulch following winter/spring. You can tell when it's ready, as it will be well rotted and crumbly.
As well as readying the garden for winter, there’s much to be done in preparation for spring. While the ground is warm and moist, bulbs can be planted, perennials divided, and shrubs moved, giving them time to settle in before it gets cold.
If you grow fruit and veg, there's still plenty to harvest and store for the cold winter months ahead.
Many of you will be dusting off your favourite recipes for jams, preserves, pickles and chutneys.
Here at Nature’s Haven, we are readying ourselves for the big chutney cook off using a glut of green tomatoes & if it’s culinary inspiration you’re after, here goes…
Green Tomato Chutney
1 kg green tomatoes chopped
1 kg red onions chopped
150g raisins
3 garlic cloves finely chopped
¼ tsp cayenne pepper
¼ tsp black pepper
2 tsp sea salt
500g brown sugar
1 litre malt vinegar
Place all ingredients in a large stainless steel pot. Bring to boil then reduce to simmer & leave uncovered. Stir regularly and cook for 1 hour at least. Chutney is ready when brown and reduced. Pour into sterilised jars. Enjoy!
Upcoming dates for your diaries
Sunday 13th October – The Maidenhead Town Show, Maidenhead Town Centre
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Saturday 26th October 10-12 pm – ‘Halloween Fun’ workshop for kids at Nature’s Haven £5 pp
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Saturday 7th December – Christmas Wreath Making – more exciting details to follow . . .
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