Harvest Season in the Garden...

As the evenings draw in and the air takes on that crisp, autumnal edge, September is a month of plenty in Irish gardens and polytunnels. This is the season when months of patient tending finally pay off, and baskets brim with colourful, nourishing produce.

Whilst in mild years the season for tomatoes and peppers can extend as far as November, in less favourable conditions, September is often the end of the season. Whilst a cold salad may not seem appealing in the cooler months, tomatoes, peppers and garlic can be put to good use for making pasta sauces which can be used straight away, frozen or bottled to give you those Mediterranean flavours throughout the winter - Image by Владимир from Pixabay

What’s Ready to Harvest in September

In the Garden

• Root crops: Carrots, beetroot, and potatoes are prime for lifting.
• Brassicas: Kale, broccoli, and cabbage stand firm against the cooling weather.
• Beans and courgettes: Still cropping, though they’ll soon tail off as temperatures dip.
• Fruit: Apples and pears are ripening beautifully in orchards and small gardens alike.

In the Polytunnel

• Tomatoes: At their peak – perfect for salads or cooking into sauces.
• Peppers and chillies: Continue to colour up under cover.
• Cucumbers and aubergines: Still producing after a good summer.
• Herbs: Basil, parsley, and coriander thrive a little longer in sheltered conditions.

Making the Most of a Glut

One of the joys (and challenges!) of harvest time is abundance. When crops ripen all at once, it’s handy to have some preserving ideas:

• Freezing: Chop peppers, blanch beans, or grate courgettes for later use. This is probably one of the easiest ways to store veg for use over the winter period and so we've put together a quick Vegetable Blanching Guide for the most popular veg that you can download here.
• Drying: Apples, herbs, and chillies all dry well and store for months. This can often be done making use of the hot press or a dehydrator.
• Pickling & fermenting: Beetroot, cucumbers, and cabbage become delicious pickles and sauerkraut.
• Sauces & preserves: Tomatoes transform into passata or chutney; apples make compote or jelly.
• Sharing: Neighbours, friends, and local food banks will welcome surplus produce.

If you're interested in preserving your crops to extend their seasonal use, two books I can recommend are 'The Art of Fermentation' by Sandor Katz, which I would argue is the definitive guide to pickling and fermenting, and 'Abundance' by Alys Fowler, which is a very easy to read guide on all elements of preserving with handy charts and recipe ideas. Both these books have served me well over the past 20 years!

Whilst I personally love nothing more than eating my own pickles, chutneys and sauces throughout the winter months, there's still nothing better than taking your produce straight from your garden to your kitchen and making something fresh. Here's a quick autumn soup recipe that you can try now:

Tomato & Beetroot Soup - Image by -Rita-und mit from Pixabay

Recipe: Roasted Tomato & Beetroot Soup

A warming, seasonal dish that makes the most of September’s harvest.

• 500g ripe tomatoes
• 2 medium beetroots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 litre vegetable stock
• Olive oil, salt & pepper
• Fresh parsley, chives or basil to garnish

Method:

1. Preheat oven to 200°C (180º Fan). Place tomatoes, beetroot, onion, and garlic on a baking tray, drizzle with oil, season, and roast for 30–40 minutes (I'd be tempted to throw a chili in there as well but that depends on your heat tolerance!).
2. Transfer to a pot, add stock, and simmer 10 minutes.
3. Blend until smooth, season to taste, and serve with herbs and crusty bread (you can even add a dollop of sour cream or yoghurt just to mix it up a bit)

Garden & Polytunnel Jobs for Autumn

Whist your bringing in your lovely produce, this is a good time to get some jobs sorted out and even plant some more seeds to extend the season or get an early start on next years growing season.

In the Garden

• Clear spent crops and add to the compost heap.
• Mulch beds to protect soil and suppress weeds.
• Plant overwintering garlic and onions.
• Sow green manures such as clover or mustard to enrich the soil.

In the Polytunnel

• Remove tired summer crops to reduce pests and diseases.
• Ventilate on sunny days to prevent mildew.
• Sow salad leaves, spinach, rocket, and oriental greens for winter pickings.
• Try quick-turnaround crops like radishes and carrots. You may also have some success still with scallions but I would look out for those labelled 'bunching onions' as these seem to perform better.

Final Thoughts

September is a month to celebrate – the satisfaction of full baskets, the creativity of preserving, and the quiet pleasure of preparing for the season ahead. By making the most of what’s abundant now and sowing for the months ahead, your garden and kitchen will stay vibrant well into winter.