In The Vegetable Garden This September

Harvest sweetcorn. To test if it’s ready, pinch a kernel, it will release a milky sap when ripe. If the kernels are starchy, you’ve left it too late. If they’re watery they need a little long to ripen.

Pull or cut off the foliage of maincrop potatoes at ground level tree weeks before lifting them. This will prevent blight spores infecting the tubers as you lift them, and help to firm the skins of the potatoes.

Cut bean and pea plants away at ground level when they have finished cropping. Leave the roots, as this will slowy release nitrogen back into the soil as they break down.

Pinch out the tips of outdoor cordon tomato plants to concentrate the plant’s energy into ripening fruits and not producing further growth.

Help pumpkins ripen in time for Halloween by removing any leaves shading the fruits.

Raise pumpkins and squashs off the ground to prevent rotting. Place them on a piece of slate or wood.

Keep feeding and watering French and runner beans to keep them producing. Continue harvesting little and often to prevent them stting seed.

Spread newly dug potatoes out to dry for a few hours before storing them in cool, dark place. Store them in paper or hessian sacks, as this will allow the crop to breathe while it’s in storage. Only store undamaged, disease-free tubers, one rotten potato can ruin your whole crop.

Pot up some mint and parsely for the kitchen windowsill for fresh herbs through the winter.

Cover your brassicas with netting to prevent birds making a meal out of them.

Top Tip:

Keep harvesting crops. If you hve a glut of fruit and veg try freezing, drying, pickling storing so you can benefit from them later on.