“A procrastinator’s guide to gardening in late summer”   was the subject of my chat with Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio this morning. Here’s what we talked about – gardening outdoors and in from late summer on. Yes, you can still grow produce and herbs during the fall and winter season!

Basically, what could I plant now in early September and still be able to get something to eat?

The Bible passage for this most definitely the Parable of the Workers in the Vineyard (Matthew 20:1-16), when those who went to work late still got the same wage as those who actually began at the beginning of the day.  

So starting a vegetable garden in fall is not such a crazy idea. 

Vegetable and herb gardening doesn’t end with summer, there’s still plenty of time in early fall to grow produce.

What plants would you suggest? 

First, all of the plants that we put in the garden in early spring can also be grown in late summer and early fall. In fact, some thrive under cooler conditions.

Spinach, lettuce, kale, and collards make good crops to grow. So do radishes, beets, broccoli, carrots, mustard, arugula, and even onions. 

Check the seed packets to see how much time it takes for a plant to mature.

Greens like lettuce take 45 or so more days to mature and most greens are cut & come again. Depending upon the climate where you live, you’ll know what will work and what won’t, depending upon maturing time.

What about planting in containers?

It’s especially fun for the kids to plant a salad garden in containers. Lettuces, radishes, carrots and herbs like dill, chives and cilantro are good.

What about growing produce and herbs indoors?

If you’re transitioning your outdoor herbs, for instance, to indoor growing, you need to go slow there. I will put the container herbs from outdoors into a shady place for a time to acclimate them to an indoor environment then before I put them indoors. I check for hitchhikers too.

Can you grow seeds indoors?

Yes, again, lettuces and any of the greens do well in a brightly lit spot with good soil (not soil from the garden but a good bagged mix), good air circulation and regular watering. Plant more than you think you’ll need, since some seeds don’t germinate and others don’t thrive. 

End of Summer Garden Pasta

Adapted slightly from Ina Garten’s original summer garden pasta recipe.

Ingredients: 

2 pints cherry tomatoes, halved or equivalent diced regular tomatoes
Olive oil
3 cloves garlic, minced – about 1 tablespoon
Good handful of basil leaves, julienned, plus extra for serving
1/4 teaspoon crushed red pepper flakes
Salt and pepper (black) to taste – black pepper is optional
1/2 pound angel hair pasta – you can also use any short pasta
1 cup grated Parmesan cheese, plus extra for serving 

Instructions

Combine tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours. 

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package. Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.