🍂 Fall Gardening Guide: Planting, Preserving, & Preparing Your Soil
A cozy, practical guide to what to plant now, how to make the most of your harvest, and why composting in fall sets next spring up for success.
Fall often gets framed as the end of the gardening year—but for those of us who love living in rhythm with the earth, October is a beginning. Cool air and shorter days invite us to slow down, tuck the soil in, and lay quiet foundations for next year’s growth.
In this guide, we’ll walk through what you can plant in October, how to preserve your harvest so it nourishes you all winter, and why composting now is one of the best gifts you can give your garden.
🌱 What to Plant in October
Even as frost approaches, October planting sets the stage for spring abundance. Here’s what to tuck into the soil now:
Garlic — Separate cloves and plant 2" deep, pointy side up, 6" apart; mulch generously with straw or shredded leaves. Harvest midsummer.
Onions & Shallots — In suitable zones, fall-planted sets overwinter well and take off early in spring.
Flowering Bulbs — Daffodils, tulips, crocus, hyacinths. Plant now for a joyful spring display.
Cover Crops — Crimson clover, winter rye, or vetch protect soil, suppress weeds, and add organic matter.
Cold-Hardy Greens — In milder climates, try spinach, kale, or mâche for late fall harvests.
🥕 Preserving the Fall Harvest
October abundance shines in pumpkins, squash, potatoes, carrots, kale, apples, and woody herbs. Preserve now to enjoy nourishing meals all winter.
Root Vegetables
- Storage: Keep carrots, beets, and potatoes in a dark, cool, slightly humid space (think cellar). Nesting in sand or sawdust helps prevent shriveling.
- Sorting: Eat blemished roots first; store only firm, unbruised produce.
Winter Squash & Pumpkins
- Cure 7–10 days around 80°F to toughen skins; then store in a 50–55°F, dry space. Handle by the fruit, not the stem.
- Recipe idea: Roast cubes with garlic and sage, then blend into a silky soup.
Apples
- Preserve: Applesauce, apple butter, or dehydrated rings for snacks.
- Fridge tip: Keep whole apples away from leafy greens—ethylene speeds spoilage.
Herbs
- Dry: Bundle small bunches of sage, rosemary, thyme; hang in a warm, airy space.
- Freeze: Chop and pack into ice trays with olive oil for instant soup and roast flavor.
Pair your pantry with seasonal wellness: our Fire Cider (restocking in 4–6 weeks) blends apple cider vinegar with warming roots and herbs—an autumn ritual we love.
Heading outside? Protect lips from crisp air with our natural lip balms—now in durable plastic tubes to keep formulas fresh and mess-free.
🌿 Composting Now for Spring Success
One of the most important gifts you can give your garden in October is healthy compost. Fall offers more composting material than any other season, making it the ideal time to build or expand your pile.
Browns (Carbon): shredded leaves, straw, torn cardboard, paper.
Greens (Nitrogen): veggie scraps, coffee grounds, fresh grass, spent plants (disease-free).
Moisture & Air: Keep damp like a wrung-out sponge; turn every 2 weeks to speed decomposition.
Avoid Adding These to Compost
- Meat, dairy, oily foods
- Weeds with mature seeds
- Diseased plant material
- Glossy/colored inks or heavily coated paper
🍁 Seasonal Living with Purpose
- Brew a mug of thyme or sage tea after garden chores.
- Roast root veggies weekly—toss with garlic and rosemary.
- Turn your compost, then journal one note about your garden’s fall rhythm.
- Before a brisk walk, swipe on lip balm to protect and nourish.
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