Just cut the old plants in your 4X8 “Jim’s Plot,” rake it up for your compost pile, and scatter mustard and turnip green seeds, and water.
Even a simple organic garden like that can keep you fed with fresh greens into the cold weather – maybe until January.
When frost comes, just throw a light blanket over it. (For more sophisticated gardens, it’s worth it to invest in Agribon, which comes in various weights, down to 6-8 degrees below frost.)
If you add collard greens, kale and cabbages to the mix, it’s possible to carry on picking greens even later.
Many swear that collards taste better after a frost with the purplish hue that signifies that on the leaves as a mark of distinction.
Last year, we had some plants – such as radicchio – survive into the teens, along with some beets (the leaves grew back and were delicious as greens). The radicchio, however, became quite bitter as time went on.
It doesn’t hurt to experiment.
We’ll continue this dialogue as the season progresses.
For now, have fun! It’s a great time to plant as the temperatures cool, and it will be even greater when you can pick fresh produce when the cold winds blow.
Don’t feel like you have to actually fill the beds to the top. Start composting. When fall comes, rake and pile leaves for composting. Consider these beds as a beginning that you will add to over time, building up compost.
BTW: When you spread compost, only a quarter inch on the top is needed when it comes to fertility; any more is overkill. As it adds layer upon layer, it will develop the way you want.
Let me add, that five 4×8 plots is very ambitious. That would translate into tons of organic matter.Better to think small, and over time.
Jim PathFinder Ewing is a journalist, author, writer, editor, organic farmer and blogger. His latest book titled Conscious Food: Sustainable Growing, Spiritual Eating (Findhorn Press) is in bookstores now. Find Jim on Facebook: http://bit.ly/cuxUdc or follow him @edibleprayers or @organicwriter or visit blueskywaters.com.