Last year, we saw an increase in the number of new gardeners as well as an increase in the number of folks ordering bulk packages of seeds. In uncertain times people were turning to the garden and we’re honored that so many chose SESE for their seeds. If you’re looking to expand your food production next year here are a few things you can do to plan this winter.

Consider your previous garden.

If you’ve had a vegetable patch this year or in the past take a moment to consider how it did. Did you struggle with Downey mildew? Or grow way more zucchini that your family could eat?

Try to be as honest with yourself as possible about your struggles and triumphs. Figure these into your plan. Try growing less zucchini, Downey mildew resistant cucumbers, or a few more of those beans your family really loved.

Use market gardening techniques.

While potager gardens certainly have their place, setting aside a large section of your garden for tidy rows can help you maximize efficiency for large scale production. There’s a reason that farmers and market gardeners typically set their gardens up this way. It allows you to plant, weed, and harvest easily.

This isn’t to say you still shouldn’t be conscious of techniques like companion planting. It’s wise to alternate rows of different crop types. Mixing in rows of wildflowers has also been shown to help with pest pressure. You should also keep track of what is planted where and practice crop rotation.

Pam Dawling’s site, Sustainable Market Gardening, offers a wealth of information about growing and preserving large amounts of food.

Have a plan in place to put up food.

It always feels great to look at a bunch of jars of food you’ve canned or a freezer full of your frozen vegetables but when you’ve got a large garden it’s a lot of work.

It’s also wise to have some of the basic supplies you need on hand. At the beginning of the season, you might want to pick up some basic supplies like jars and lids, vinegar, or other airtight containers. It’s also wise to make sure items like your pressure canner or dehydrator are in good working order.

Really consider where you invest your time too. Canning 20 quarts of dilly beans may seem like a practical way to put up food but if your family is used to eating frozen green beans that may be a better alternative.

Succession Planting

If you’re unfamiliar, succession planting means using timed plantings to maximize your space and harvest. For example, you might succession plant blocks of sweet corn, planting one each week, over several weeks so that your harvest is spread out. You might also succession plant different crops in the same bed. For instance, you may plant lettuce or cauliflower in the early spring and then sow the bed with warm-season crops like bush beans or summer squash when they’ve finished.

Here are some helpful articles:

• Summer Succession Crop Planting: Avoid Gluts and Shortages
• Planning and Planting for an Abundant Fall and Winter Harvest
• Succession Planting Warm-Season Crops for Hot Summers
• Succession Planting 101

Draw it out.

Sketching out or planning your garden using a garden planner will help you use your space well. You can also use it to plan for succession planting and crop rotations in years to come.

Find our garden planner here.

To till or not to till?

If you’re completely new to gardening, you may not have heard about no-till agriculture. It’s a gardening technique where you never turn over your soil. Practicing no-till can help increase the levels of beneficial microbes, fungus, and insects in your soil. It also helps build organic matter.

That being said, it’s generally easiest to till your garden the first year if you’re starting completely from scratch. Not continuing to rely on a tiller may mean you can just borrow or rent a tiller for the first season rather than purchasing one. Alternatively, check out our post, Starting a Garden From Scratch Without a Tiller.

This year’s annual Heritage Harvest Festival is going virtual! There are five virtual classes available this year on food, farming, and gardening.

Tickets can be purchased as a bundle or for individual classes. Each event includes a behind-the-scenes virtual peek at a special Monticello spot available only to ticket holders, unique retail offerings, and an exclusive discount coupon for use at the Shop at Monticello online or onsite.

The festival is kicking off next Tuesday night with Earth in Her Hands, an event we’re proud to say that SESE’s Ira Wallace is helping to present.

The Earth in Her Hands: Women in the World of Plants Growing a Better Tomorrow – Tuesday, October 6th, 7 pm EST

In this inaugural HHF Virtual Series Event, Monticello welcomes top-selling author and Cultivating Place podcast host, Jennifer Jewell and her guests: Monticello’s Curator of Plants, Peggy Cornett, and Southern Exposure Seed Exchange lead team member, Ira Wallace.

Join Jewell and these two nationally recognized plantswomen in a conversation that explores their respective careers— the plants, seeds, and gardens they have cultivated, efforts to raise awareness about food security, and growing truly good food.

Farmhouse Cooking Class: Finding Joy in Virginia Kitchen – Friday, October 23rd, 6 pm EST 

A can’t-miss opportunity to virtually cook with innovative chefs and former Top Chef contestants Joy Crump and Stacy Cogswell

Don’t miss this rare opportunity to virtually cook with two exceptional chefs in Cogswell’s farmhouse kitchen, where the supper menu will feature seasonal Virginian cuisine and Monticello grown produce—with an added dash of New England flavor.

History in a Glass: A Cocktail Tutorial that Serves Up the Perfect Mix of Culture and Good Taste – Friday, November 6th, 7 pm EST

A cocktail hour and mixology lesson you won’t want to miss, taught by the authors of the award-winning: “Spirits Sugar Water Bitters: How the Cocktail Conquered the World”.

With its deceptively simple ingredients, the cocktail is an experiment in drinking that’s as old as the American experiment itself.

Join us for a spirited look at the story of the American cocktail – a libation innovation that made its first appearance in the historic record during Thomas Jefferson’s presidency. In this virtual, hands-on class, participants will try their skills at creating both traditional and lesser-known cocktails – including low-proof and no-proof variations that can be enjoyed any time of day.

Raise a glass to a lively class guaranteed to change the way you think about what we drink!

From the Napa Valley to Virginia Vines: Jefferson’s Legacy in Wines – Thursday, November 19th, 7 pm EST

A coast-to-coast virtual conversation and tasting event between two exceptional vintners, united by an appreciation for Jefferson’s influence on American viticulture. 

Good wine was a critical ingredient in Thomas Jefferson’s ongoing experiment in American hospitality. It was also, he wrote to a friend, a “necessary of life.”

We invite you to pour a glass and join Stephen Corley of the acclaimed Napa Valley Monticello Vineyards, with Gabriele Rausse, the “father of Virginia wine,” for a guided tasting featuring varietals from two of the country’s leading wine regions. Moderated by Monticello Senior Historian and Development Officer Ann Lucas, participants will contrast and compare popular selections and taste the impact climate and soil can have on wine characteristics produced from the same grape.

Handmade for the Holidays: Décor for Your Door – Sunday, December 5th, 1 pm EST

Now in its 34th year, Monticello’s annual Wreath Workshop is an absolute fan favorite!

The now virtual workshop will again be led by veteran Monticello Guide and Floral Designer, Lou Hatch. Hatch, who is responsible for the design and installation of Monticello’s holiday decorations, is a beloved wreath workshop instructor whose in-person classes quickly fill to capacity.

We’re sad we won’t be able to see you all in person but excited to bring HHF to you wherever you may be. For more information on these events or to purchase tickets visit: https://www.heritageharvestfestival.com/

With the official start of fall just a day away, planting in the garden is really winding down here in the mid-Atlantic. Both the cool weather and dwindling hours of daylight mean that plants require more time to get established and grow to harvest. One quick crop you can still sneak in is radishes.

Great Fall Varieties

Here are a few varieties you can sow this time of year in the Mid-Atlantic and Southeastern United States.

Miyashige White Fall Daikon Radish

Juicy and flavorful, this variety is usually harvested when 12 in. long and 2-3 in. in diameter, though it will grow much larger!

Deep-Till Radish

Great for no-till systems and breaking up compacted soil!

Misato Rose Fall Radish

This is our favorite fall radish and is very forgiving. It will still bulb up even if it’s crowded or thinned late.

Red Head (Roodkopje) Radish

Sneak this quick-growing variety in this fall. It’s ready to harvest in just 25 days.

How to Grow Fall Radishes

Most fall type radishes do best in cold weather but you don’t want to wait too long to sow them. We recommend sowing them 5-10 weeks before your first fall frost date. Sow seeds, 3/4” apart, 1/2” deep in rows 8-12” apart. Fall radishes should be thinned to wider spacing than spring radishes about 4-6” apart.

When to Harvest  

You can begin harvesting radishes as soon as you’re happy with their size and incorporate them into salads and other dishes. You should harvest all of your radishes before temperatures dip below 20°F. If you live in a place with a mild winter you can leave radishes in the ground and harvest them as needed. 

The exact size your radishes reach will depend upon how early you plant and the variety of radish you select.

Storing Radishes

Radishes can be stored in a root cellar or the crisper drawer of your fridge. They can be stored for 2-3 months.

Gently brush off excess dirt and trim the tops off. If you’re storing them in the fridge, wrapping them in a damp cloth can help keep them good for longer. If you’re storing them in a root cellar, bury them in totes of damp sand. It’s easiest to do one layer at a time and make sure the radishes aren’t touching each other.

Ways to Use Radishes

Radishes are incredibly versatile root crops that are an excellent choice for the fall garden. They can be added to a variety of dishes through the early winter.

• Use them as a cover crop to break up hard-packed soil.
• Grate them and add them to kimchi.
• Pickle them. 
• Make radish leave pesto. 
• Roast them with a bit of olive oil, seasoning, and other root veggies.
• Add them to fresh salads.
• Grate them up for spring rolls and wraps.
• Sauté the tops as you would other greens.