Navigating the Summer-to-Fall Garden: Tips for an Unpredictable Season

As someone who gardens in the Pacific Northwest, I’ve learned firsthand how unpredictable the transition from summer to fall can be. One day it’s sunny, and the next, a rainstorm threatens to flood the beds. Adapting to these swings is key to keeping the garden—and kitchen—well-stocked. No matter where you are in the U.S., these tips can help you make the most of the late-season harvest and bring fresh, homegrown produce to your table.

I've also included a recipe for a delicious Roasted Root Veggie and Garden Greens Salad. A perfect way to use up your end of summer vegetables!

1. Plant Cool-Season Crops Early

If you’re planning for fall, get ahead by planting cool-weather crops like spinach, kale, and carrots while summer's still around. These veggies thrive as temperatures dip and can be a steady supply for soups, stews, and salads when colder weather sets in.

2. Mulch for Moisture Control

No matter where you live, fall can bring unpredictable rain. Mulching your beds helps regulate moisture levels, preventing waterlogging and keeping your soil healthy. Mulched root vegetables—think beets and carrots—will be ready to roast or add to hearty autumn meals.

3. Use Row Covers for Temperature Fluctuations

In areas with fluctuating day-to-night temperatures, lightweight row covers can help protect your plants from chilly nights while still letting them breathe during warmer days. This is especially useful for greens and other delicate crops that might slow their growth with colder weather.

4. Harvest and Preserve Herbs

As fall settles in, herbs like basil and cilantro will begin to fade. Now’s the time to preserve them! Dry or freeze your herbs to have a stash ready for soups, sauces, and marinades all winter long. A little planning now means you’ll have summer flavors ready for any dish.

5. Refresh Your Soil

Fall is a great time to rejuvenate your garden beds with compost or organic matter. After a long summer of growing, your soil could use a nutrient boost to support your fall crops and prepare it for next spring.

No matter where you garden, the shift from summer to fall presents its challenges. But with a little planning, you can keep your garden productive and your kitchen stocked with fresh, homegrown ingredients for the months ahead. You can even make it a fun family affair if you invite helpers, like mine pictured here.

Happy gardening—and happy cooking from Bitewise Kitchen!

Roasted Root Veggie and Garden Greens Salad

Ingredients:

• 2 cups mixed garden greens (spinach, arugula, or kale)

• 1 large sweet potato, cubed

• 2 carrots, sliced

• 1 beet, peeled and cubed

• 1 tbsp olive oil

• Salt and pepper, to taste

• ¼ cup goat cheese or feta (optional)

• ¼ cup toasted pumpkin seeds (or sunflower seeds)

• Balsamic vinaigrette or lemon dressing

Instructions:

Preheat the oven to 400°F (200°C). Coat the sweet potato, carrots, and beets with olive oil, salt, and pepper. Arrange on a baking sheet and bake for 25-30 minutes until they are tender.

While the vegetables are baking, prepare the mixed greens and place them in a large salad bowl.

After the vegetables have finished baking, allow them to cool slightly before adding them to the salad.

Top the salad with goat cheese or feta, toasted seeds, and drizzle with balsamic vinaigrette or lemon dressing.

Serve the dish warm or at room temperature for a seasonal, hearty, and garden-fresh meal.