August arrives almost imperceptibly as July hands over the relay of good weather and bountiful fruits and vegetables. Tending a garden gives one crucial life skills which is dealing with the present and planning for the future.
Although this is a month to harvest, one can also still sow chard and leaf beet, so that you can have a plentiful supply of rainbow chard, Swiss chard and perpetual spinach well into the autumn. Pick up fallen or damaged fruits as they harbour insects and diseases. The diseased ones should not be put in the compost bin. Also add comfrey to the compost as the green leaves are rich in nitrogen and break down dry material in the compost bin. Feed your annuals with fertilisers so that you can enjoy their last flowers. Now is the time to build a cold frame to protect your seedlings in autumn. Also think about what bulbs you would like to plant in the autumn – iris, daffodils and tulips will give your garden good colour in the colder months. Your roses should still be flowering. Try to ‘dead head’ spent flowers on your flowering plants so that they continue to flower. We have had a few days of downpours to alleviate the hot July. However, the hot and dry weather continues.
There is now an abundance of early cherry plums which make delicious puddings.
Recipe for roasted plums
- 800g ripe plums washed
- 11/2 tablespoon of caster sugar
- Half a vanilla pod and
- One small cinnamon stick
Line a baking tin with foil and cut plums in half. Sprinkle with sugar. Split the half vanilla pod down its length and cut each piece in half again. Arrange the cinnamon stick and vanilla pieces among the plums and roast in oven for 30-40 minutes, until the fruit is tender, juicy and starting to caramelise at the edges.
