• Enter your email address to follow this blog and receive notifications of new posts by email.

  • Upcoming events in Middle Tennessee

     

    Save the Date: Perennial Plant Society’s 30th Plant Sale is April 4, 2020, 9 a.m. – 1 p.m. at the new Expo 3 Building at The Fairgrounds Nashville. Here’s where you can find the newest varieties of perennials, shrubs, vines and annuals from local growers, along with long-time, never-fail favorites, ready for spring planting. Learn more at the PPS website.

     

  • Categories

  • Archives

November garden tips & tasks

Summer’s over, and the winter holidays are approaching. It’s time to begin thinking about spring. Naturalist Deb Beazley, who leads classes in organic gardening at Warner Parks Nature Center in Nashville, says it’s good to begin planning for next year, even while this year’s garden is still on your mind.

fall leaves

Rake fall leaves from the lawn and use them as mulch.

Fall is a good time to begin to prepare the space for next year’s garden, provided the ground isn’t wet. “At least begin to kill off the grass,” she says. You can accomplish that by covering the parts of the ground you want to turn into garden with clear plastic, newspapers or mulch. If you prefer to use raised beds, build them now. “Get the soil in and get it acclimated. Now is a good time to fill it up and let it settle,” Beazley suggests

Seasoned gardeners can think about bedding down the garden for wintertime. But rather than let the soil lie fallow, she recommends putting it to work by sowing a winter cover crop, such as buckwheat, winter rye or clover. Plan to work it back into the ground with shallow tilling early next spring, which puts nitrogen back into the soil.

It’s also leaf-gathering time, and those leaves you rake up can provide a deep layer of mulch on garden beds in the winter. While you’re leaf gathering, set some aside for later, too; the leaves you rake off the lawn this fall will come in handy next summer, when you can again use them for mulch.

“Cover them in bags so they don’t decompose by the time you need them in June,” Beazley suggests.

Other garden tips and tasks to enjoy this month:

∙ If your landscape is blessed with large trees, leaf removal may be your biggest garden task this month. Fall leaves are a great addition to the compost.

∙ If the weather is mild, you can still plant cool-weather ornamentals early this month – colorful kale, ornamental cabbage, or pansies if you enjoy having flowers in the landscape in winter. Place transplants close together for best color impact, and firm the soil around them to keep freezing and thawing soil from pushing them out of the ground (a process called “heaving”). Add mulch for more winter protection.

∙ Plant spring-flowering bulbs. As a general rule, plant bulbs – pointed end up – at a depth about three times the width of the bulb.

∙ Fall is a good time to plant shrubs. Dig a wide hole that is only as deep as the shrub’s root ball, place the shrub in the hole and fill in the soil. Be sure to firm the soil around the shrub’s root ball, water well, and add several inches of mulch.

 

Garden with greens

I don’t care for turnips, but I love turnip greens and I’d like to grow them myself this fall. When is it time to plant them?
GreensThe time to begin planting turnip greens – and many other kitchen crops that thrive in cool weather – is now! Prepare a bed in full sun with well-drained, fertile soil. You can sow the seeds in rows about 1½ feet apart and cover with about ½ inch of fine soil, or you can broadcast the seeds over a prepared bed. August heat in some areas can be brutal on fall plantings, so for all summer-sown fall vegetables, keep the soil moist while seeds germinate. Thin the plants when they grow to about 2 inches tall.

Among the fast-growing, greens-only varieties are All Top, Alamo, Seven Top, Shogoin and Topper.

Don’t stop with turnip greens! Mustard greens, spinach, collards and kale are among the other types of hearty greens you can try. For a longer harvest, sow in successive plantings two weeks apart.

And don’t give up on turnips just yet. My favorite way to enjoy them is drizzled with olive oil and roasted with a variety of other root and winter vegetables. One secret is to harvest turnips while they’re still small, when they seem to have a milder flavor.

Here’s a recipe adapted from a Bon Appétit magazine recipe at Epicurious.com:
Roasted Root Vegetables
Butternut squash, peeled, seeded and cut into ½-inch pieces
Yukon gold potatoes, unpeeled, cut into ½-inch pieces
Beets, trimmed but not peeled, scrubbed, cut into ½-inch pieces
Medium red onion, cut into ½-inch pieces
1 turnip, peeled and cut into ½-inch pieces
Garlic cloves, peeled
Olive oil

Preheat oven to 425 degrees. Oil a large rimmed baking sheet. Combine all ingredients in a large bowl and toss to coat the olive oil. Spread vegetables evenly on a prepared baking dish and sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour, 15 minutes.

August in the garden: Find more about this month’s garden tasks in my August Garden Calendar and Garden Events and Tips at Tennessean.com.