Autumn is a golden season in the kitchen garden – a time of transition, abundance, and new beginnings. As we ease out of summer, the soil still holds warmth, encouraging quick germination, and the cooler nights start to signal change. With this year’s unusually late heatwave across much of Australia, including here in the Southern Highlands, many of our summer favourites are still thriving. But it’s also time to think ahead to heartier cool-season crops and enjoy the best of both worlds.
What You Should Have Planted by Now
If you’re ahead of the game, your garden might already be humming with:
- Brassicas: Broccoli, cauliflower, cabbage and kale should be well established by now and benefitting from the cooler nights.
- Leafy greens: Spinach, silverbeet, rocket and Asian greens like pak choy should already be in and thriving. These love autumn’s milder sun and cooler air.
- Root veg: Carrots, beetroots, turnips, swedes and radishes should be under way. They’ll continue to grow steadily as the season progresses.
- Alliums: Garlic and leeks can be planted earlier in autumn and are best popped in once the days start cooling down – you may have already done this in late summer.
What You Can Still Plant Now
Thanks to the lingering summer warmth, there’s still time to sow or transplant the following:
- Lettuce and salad mixes: Succession planting is your best friend – you can keep a fresh supply of greens going well into early winter.
- Snow peas and sugar snaps: These can go in now and will happily climb as the weather cools.
- Broad beans: A hardy favourite – they’ll tolerate early frosts and provide a winter cover crop too.
- Spinach and rocket: Fast growers and excellent for gut health – perfect for daily picking.
- Asian greens: Bok choy, tatsoi, and Chinese cabbage still grow quickly while the soil is warm.
- Herbs: Parsley, coriander, chives and dill are all excellent autumn choices. Basil may still linger through the heatwave, but it’s nearing the end of its season.
Summer Survivors – Don’t Rush to Pull Them Out!
Due to the unusually warm March, your garden may still be producing:
- Tomatoes: If your vines are green and ripening, leave them for now. You can pick green tomatoes to ripen indoors later or make chutneys.
- Zucchini and cucumbers: These may continue producing until the first real cold snap.
- Capsicums and chillies: Often continue late into autumn if sheltered from wind and cold nights.
- Eggplants: Will keep going a little longer if conditions stay warm, particularly in a sunny, protected spot.
Autumn Harvest Recipes – Fresh from the Garden
Make the most of your autumn bounty with these nourishing, garden-to-table ideas:
🍲 Creamy Broccoli & Kale Soup
Simmer chopped broccoli, kale and leeks in veggie stock, add a spoon of sour cream or coconut cream, and blend for a silky green soup. Serve with toasted sourdough.
🥗 Roasted Beetroot & Carrot Salad with Feta
Toss your earthy autumn roots with olive oil, roast until golden, and serve with crumbled feta, rocket and a drizzle of balsamic glaze.
🥧 Silverbeet and Feta Tart
Use up silverbeet or spinach in a savoury tart – just sauté with onion and garlic, mix with eggs, cream, and feta, and bake in a pastry shell.
🥣 Zucchini & Lentil Dahl
If your zucchini plants are still kicking, grate one into a warming red lentil dahl with turmeric, ginger, and coconut milk.
🌮 Crispy Asian Green Stir-Fry
Quickly wok-toss tatsoi or bok choy with garlic, sesame oil and soy, and serve with rice or inside soft tortillas for a fusion twist.
Final Thoughts
Autumn is a time of both productivity and preparation in the garden. You’re reaping the last of summer’s rewards while planting the promise of winter. Take advantage of the warm soil, cool nights and slowing pace to enjoy the fruits (and veg!) of your labour.
🌱 Tip: Keep mulching, feeding and watering during dry spells – the heat may linger, but cooler weather is coming.
Happy harvesting!
— Mrs E