September '23
A pie unlike any other! Also, we have lots to do in September. But for the fall garden, it's so worth it.
Fall is around the corner and if you are like me, you are ready.
This month will be the final stretch for our warm-season crops. Tomatoes, peppers, squash, cucumbers, zuchinni, basil… The time is quickly coming where they will be put to rest.
Here we go!
September themes
💧Be sure and keep an eye on the moisture levels in your garden (and elsewhere) during this month. This will apply for October as well. These two months are typically some of the dryest months of the year. Remember to water more deeply as opposed to more frequently.
So when Morgan and I were in school at Auburn studying “Fruit and Vegetable Production” (Yes it’s a thing), we had a Pecan class (Yes it's a thing). Something I will never forget from that class is that if you have pecan trees - you should “Water, Water, Water in September!” The reason is that Pecan shucks open in November and are in the process of filling out their fruit during the months of September and October. Since these months are typically the driest of the year (outside of February), its critical they get supplemental water to prevent early dropping of immature pecans and a poor crop
September is to the fall garden what April is to the spring garden. That just means there is a lot of planting going on!
✔️Planting/Transplanting - Arugula, beets, broccoli, Brussel sprouts, cabbage, carrots, collards, kale, lettuce, mustard, onions, radishes, spinach, and turnips
🌱Any seeds that we started indoors during August will likely be ready to transplant in the garden this month. Before doing so, it’s vital that we harden ‘em off. This just means we slowly introduce them to their new home. Seedlings are tender and will need to be slowly introduced to the “real world” (That will preach). To do this, I like to use the simple method of putting outside for 1 hour the first day, 2 the second day, 3 the third day, and so forth until its been about a week of doing this. Now, there are a few very important points here that we must remember. 1.) Do not put in the direct sunlight. Particularly on the first day. 2.) Do NOT let your seedlings dry out. Keep them well watered throughout this process of hardening off. 3.) Don’t let your starts get rained on, eaten by your pets or rabbits, or knocked around by heavy wind. Seems complicated, but its not. Set a reminder on your phone to pull them in. keep em watered and protected. You got this! Once they are finished, they will thrive in your garden.
🍂 Mulch replenishing! If you have been on gardening auto-pilot the last couple months like our family has, you might want to check your mulch levels. Keep them up so they will help you maintain steady moisture and keep your garden weed-free while you stay cool inside, in the shade, or by the pool.
🧹September will most likely be the last month of harvesting our warm season crops. It’s tempting to let fruit rot in the garden. Please don’t! It will harbor diseases and pests and make next year harder on you. Now is not the time to let up! Keep your garden clean.
🧹🧹Speaking of clean - summer weeds are going to seed right now. They were all created to do whatever it takes to keep coming back every year. And we should be thankful for that. However, they can flower and reproduce on the side of highways - not our gardens. What this means is, we have to keep pulling weeds that appear because they know their time is short. At this time of the year, they will start producing flowers (which become seeds) almost immediately upon popping out of the ground. Don’t let up on weeding.
✖️For perennial plants (plants that grow year round, or come back every year), avoid fertilizing this late. Watering is encouraged, but a late application of rich fertilizer could encourage extra growth late into the season which will delay their dormancy. This sets them up for a potential injury from an early freeze.
💩In the garden however, September is a great time to layer on some compost or composted manure underneath your mulch. (Remember to keep mulch on top of the soil, never incoorporated into the soil). Other amendments like wood ash, rock dust, greensand, and fish emulsion can also be added during this month. This will feed your fall garden and continue to feed for the following seasons as well. Once added, move your mulch back over the soil to protect against the elements - particularly rains. The last thing you want is a heavy down pour from a late summer thunderstorm or hurricane washing away all of your gardens fertility. Mulch, mulch, mulch!
🌿If you aren’t planning on keeping a fall garden, this month will be your last chance (kinda) to plant a cover crop. Check out last month’s guide for some ideas.
In the Kitchen
I mentioned earlier a recipe by Shaye Elliot of The Elliot Homestead for tomato sauce.
Another idea for using your tomatoes is tomato basil pie. Morgan’s grandmother, Nana, makes these pies for us and now Morgan has continued this tradition - much to my delight. They are simply incredible. But know this - they should only be made with vine ripe, local tomatoes. Preferably from your own garden!
Here is the recipe:
1 Pie Crust
4 fresh, vine-ripe, locally grown, in-season tomatoes wedged
4 cloves of garlic minced
1 cup fresh basil chopped
¾ cup Mayonnaise
¼ cup fresh shaved Parmesan cheese
Place pie crust in your pie plate. Poke holes with a fork along the bottom of the crust to prevent air pockets.
Bake pie crust at 450 for about 8 minutes. Keep your eye on it and just take it out once it's a little brown. Sprinkle mozzarella over the crust to melt. Let cool.
While the crust is cooling, mix parmesan and mayonnaise together in a small bowl. Do the same with the basil and garlic.
Place wedged tomatoes into pie crust. Sprinkle the basil and garlic mixture on top.
With your fingers spread the parmesan mayo mixture over the top.
Bake for 30-40 minutes. Enjoy!
The last time Morgan made this she spread mozzarella cheese inside the pie crust before putting any other ingredients in. It was a really nice touch.
At the Market
(I want to do better in this section. More than just list what is in season, I want to share more about what is coming, what is going, and perhaps how long we have for seasons of certain crops. So I’m going to keep the list, and also work to add a little info. Although, I must admit, I feel inadequate here but will do my best to provide more information - more than just a list! If I am off in your area, please let me know. This is a group exercise!)
On its way out:
🍅 Tomatoes
🥒 Cucumbers
🌶️ Peppers
🍆 Eggplant
🟢Okra
🟡 Squash and Zuchini
🌽 Sweet Corn
🌿Summer Herbs - Basil, Dill, cilantro, Parsley, Thyme, Oregano, Mint, Rosemary
🍈 Cantalope
🍇 Grapes/Muscadines
🔴Raspberries
🍎 🍏Apples
🟣 Beets
🍐Asian Pears
Hanging Around:
🥬Collard Greens
🟢 Green Beans
What’s New:
🥗All kinds of greens - Kale, Cabbage, Asian greens, spinach, etc
🍠Sweet Taters
🥦Broccoli
🟩Cabbage
🍽️Brussels sprouts
🎃Pumpkins
🌰Winter Squash
In Huntsville right now!
Lunar Calendar
The September full moon, commonly referred to as the Full Harvest Moon, is known for being the nearest to the fall equinox and rising shortly after sunset in the northern hemisphere. This brilliant moonlight provides invaluable assistance to farmers during the harvest of their summer crops. Among Native American tribes, it's often affectionately termed the Big Moon. Notably, it marks the fourth and final supermoon for 2023 and carries significant cultural importance, celebrated not only for the autumn harvest but also as a tribute to the moon itself.
This year, the Harvest Moon will be on the evening of September 29th!
“The path to my fixed purpose is laid with iron rails, whereon my soul is grooved to run” Captain Ahab