The fall equinox has passed, so the season has officially arrived. For me, it is the season when I assess everything that I want to do differently in my gardens for next year. Part of that assessment is recognizing that I need to get the spring garden area ready now for planting next spring. If you wait until planting time, which can start as early as February, the soil will be too wet to furrow or mound. I know: I have tried, and failed, with a good spring crop. Get it ready now. Cover the prepared area with a mulch throughout the winter so all you have to do is plant between the mulch or pull it back to allow a row of seed. The land should not be left bare. Consider a cover crop.
If you plan on starting a garden next spring, now is the perfect time to start. Consider putting a lasagna garden together now which would have the area available for planting next spring. What is a lasagna garden? It is a super-easy, lazy way to get good soil. It is organic and the name does not reflect what will be grown there but rather the method used for layering. Some will use it as a basis for a raised bed. Others will add to an existing open bed.
All materials used are organic and compostable. Many start with the existing plants. If it is a weed bed that you are replacing, I would pull the weeds before they go to seed. I have read of others who just mash them down and pile them on top, in layers. Thus the lasagna concept. Thankfully, there is no hard and fast rule. The mission is to build rich, pliable soil with a humus base. Collect and flatten cardboard, newspapers (just stay away from glossy paper), composted leftovers (no meat or bones), sawdust, aged manure, grass clippings from grass that is not chemically overdosed with weed killers and fertilizers, old hay and leaves, preferably chopped by the lawnmower. Peat moss is a great soil amendment to have as part of the mix. An experienced lasagna-garden maker told me to think of peat moss as cheese in lasagna . . . layer generously between other layers. Then consider wood ash as the Parmesan that goes on top. With heavy snows in northern climes, it is easy to layer 24 inches, which will compact and decompose. The expectation is that the end result will be between one-quarter and one-third as high as the original lasagna. If it does not become as compacted as expected and remnants of your layers are still discernible at planting time, just plant on it anyway. The layers continue to decompose as the crop matures.
The more organic and natural my gardening practices become, the easier the process is for me. Try it. Use those Amazon boxes and perused newspapers as something other than landfill.
Farmers’ Market Still Open
The Farmers’ Market located at Lane Agri-Park Community Center, 315 John Rice Blvd., is indoors and open from 7 a.m. to noon on Tuesdays and Fridays. It is a producer-only market. UT Extension offers free educational classes for the local gardener at 9 a.m. on both days of the market. Classes last about one hour and are given by professionals and Master Gardeners. A wide range of topics are offered. Many of the classes are recorded and can be viewed at the RC Farmers Market YouTube channel.
Free Classes In October:
Oct. 2 – Mushrooms in the Home Garden
Learn about growing your own mushrooms with Certified Master Gardener Floyd Adams.
Oct. 5 – Planting Garlic and Spinach
Certified Master Gardener Anna Paddon discusses the planting, what to expect during the winter, care and harvesting garlic and spinach.
Oct. 9 – Family and Community Education Club
Extension Agent Carla Bush discusses FCE; education, leadership, and community service are the purposes of this group of volunteers.
Oct. 12 – Family and Community Education Club
Extension Agent Carla Bush discusses FCE; education, leadership, and community service are the purposes of this group of volunteers.
Oct. 16 – Planting Trees and Shrubs
Now is the time to plant trees and shrubs. Learn the best methods and how to choose your species from Extension Agent Rachel Painter.
Oct. 19 – Fall and Winter Container Gardens
Certified Master Gardener Linda Lindquist demonstrates how to have beautiful ornamental plantings during the fall and winter in containers.
Oct. 23 – Vegetable Nutrition
Extension Agent Misty Layne-Watkins discusses how vegetables can help you get important nutrients, such as fiber, vitamins and minerals.
Oct. 26 – Soup-er Nutrition
Extension Agent Misty Layne-Watkins teaches about how nutritious and easy-to-prepare soups can be, using a simple formula.
Oct. 30 – Seasonal Eating
Extension Agent Carla Bush offers a food demonstration to offer recipes and tips for selection and preparing our local, fresh foods.
Other Activities in October
The Fall Market Arts Festival occurs during the Market days in October. While shopping for produce, you will see vendors selling handcrafted items, sewn items, wreaths and candles. You can certainly pick up some holiday pieces.
Enter the carved or decorated pumpkin contest on Oct. 9. There are several age levels: toddler–4 years; 5–8, 9–12 and 13–16. Pumpkins need to be finished at home and entered by 9 a.m.
Oct. 12 is appreciation day. Members of the Pork Producers of Tennessee will provide free samples.
Oct. 12, 16 and 19 are the market days during the Tennessee STEAM Festival. Make a Mason Bee House on all three days. The Preschool Nature series is at 10 a.m. Project Wet is showcasing on Oct. 12. GIS Technology in Action from Tennessee State University is showcasing on Oct. 16 and 19.
The tradition continues of raising funds for the United Way. The fundraiser lunches are made by members of the Extension staff. The lunch on Oct. 19 is chili and on Oct. 26 is soup. Come early for a good selection. Lunch is $5 with the United Way receiving the benefit.
