During this transition time in the yard, start seeds for the fall, asses vessels and process all your harvest so you can enjoy it beyond summer.
by Addie Ladner

“August is an in-between month,” says horticulturist and foodscape pioneer Brie Arthur. “It’s the hottest part of summer — so you have to keep up the watering! — but there are some important things to do in preparation for fall.” Read on for her tips to navigate this extreme heat while setting yourself up for a fruitful autumn. 

Sow Seeds 

If you want hearty fall vegetables like broccoli, cabbage and cauliflower come Thanksgiving, plant seeds in early August. “It feels counterintuitive to sow cool-weather seeds outside now, but it’s time,” Arthur says. “Find a shady place that’s easy to water. So many people love
having things to share around the holidays that they
grew themselves.”

Assess Containers   

August is the season to reevaluate your containers as the growing season continues through fall. “We still have September, October and some of November where we will have warm temperatures,” says Arthur, noting that annuals like marigolds, basil and zinnias, and perennial herbs like oregano and lemon balm, grow like crazy this time of year. Ask yourself: Is it hard to keep the containers watered? Do these plants need to be cut back or divided? Is it time to repot in a larger container? 

Process your Produce

Have you reached your fill of tomato sandwiches? If so, now is a great time to batch-prepare and freeze sauces that make use of summer produce like peppers, tomatoes and basil. Make pesto or tomato sauce and freeze it for later in the year. Or try Arthur’s current favorite, ratatouille, for now or later: “It’s so easy and has all those good summer flavors like herbs, tomatoes, pepper, zucchini and eggplant.” Bonus: this work can be done indoors, where it’s cool! 

This article originally appeared in the August 2024 issue of WALTER magazine.