AUGUST is mainly a harvest month. In our gardens loads of vegetables are coming in, with a glut of produce. We are continuously harvesting potatoes, beetroot, courgettes, tomatoes, cucumbers, salad leaves, spring onions, kale, cabbages, broccoli and green beans. The peas and broad beans have come to an end, making room for the next crop.
However, August is still an important time to think about the empty spaces created after harvesting. Winter leaves and other space fillers can be sown directly or into modules to fill the gaps. It is a good month to sow Asian or oriental greens that would have bolted during the height of summer, such as pak choi, Chinese cabbage, and oriental salad leaves. Daikon radish is another important part of August sowing. Sow spinach and lettuce as well to enjoy a bumper salad crop heading into autumn.
At our gardens and workshops, we are planting seedlings that were sown at the end of June. After the harvests of garlic, onion and potato. We planted fennel, cabbage, coriander, parsley, pak choi, beetroots and golden turnips into the open spaces, which makes it possible to use the ground continuously and helps keep the soil covered.
If you are trying to improve your soil’s health, it is also a good time now to think about green manure seed mixes that you can sow directly in your plots.
In our climate, August is usually wet and humid. Plants, especially in the polytunnel, are covered in large leaves, and the damp conditions can encourage fungal growth. Make sure the polytunnel is well aerated, and keep your tomatoes and cucumbers well pruned to promote good air flow. Remove all old and yellow leaves, along with side shoots, particularly at the bottom of the plants. Keep the plants well-watered but avoid wetting the leaves.
For cucumbers, watch for fungal growth, usually known as White Mold. Spray any affected stems with a basic solution (with high pH) such as baking soda and washing-up liquid mixture. These measures should quickly resolve the problem.
In summer, gluts can overwhelm any gardener. Always remember the rest of the year, when we crave these fresh vegetables, and consider any preserving you can do with your surplus. Explore freezing, pickling, chutney making, and also sauce and soup making for the freezer. Share your harvest with your neighbours whenever you can, because you will inspire more people to become gardeners too.
Our monthly workshops continue at Colin Community Allotments last Friday of every month 10.30-12.30 all welcome and Free to attend. Contact Sharon on 07912240692 if you’d like any further information.
