It’s the Autumnal Equinox today – equal parts summer and fall. That pretty much reflects my current state of mind. I’m half in summer and half in fall. The part that’s in summer wants to linger in the garden savoring the sights, smells and sounds of the season. Still ablaze in hot colors, the goldenrod, asters, nasturtiums, canna and dahlias insist that autumn isn’t upon us. But the drying seedpods of baptisia and amsonia, the green to creamy panicles of Hydrangea ‘limelight’ turning hues of dusty rose to burgundy and, the leaves of several shrubs and trees distinctly taking on the fiery shades of autumn say otherwise. Here I stand seduced by them all.

The weather lately has left me in doubt of which season is winning. In the cool and breezy air, leaves float and swirl from tree limbs to finally carpet my path as I take my morning walk. The hummingbirds have left and I’ve taken down the feeders – they sit clean and dry in anticipation of being called back to duty almost 6 months from now. All my work in the garden is focused on putting the garden to bed.

As I’ve already mentioned, the freestanding greenhouse was thoroughly washed, cleaned and had the insulation panels reinstalled. The propane fueled heater hiccuped when it was checked so that needs due attention.

This past week, I divided the auricula. This is a passion project – I adore auricula but have a lousy record of keeping them alive. I order them (twice), they arrive, get potted up, bloom and then, by midsummer they wilt and die. This year, my third attempt, I was determined to do better. The 6 plants not only bloomed prettily but continued to grow well. Before midsummer arrived, I moved them indoors where they’d enjoy the cooler, lower humidity and light levels. It seemed to work but then suddenly, 3 of them threw in the towel. Bummer. But the remaining 3 have been happy. So much so that I have had the privilege of dividing them – there are now 10 pots of auricula! They’ve been moved into the new greenhouse which is right off the kitchen. That means I get to check on them daily. I so desperately want to succeed in this endeavor. Do wish me luck.

In preparation for overwintering in the greenhouses, I’ve done a lot of trimming, clipping and repotting of plants. The geraniums both scented and fancy leaved have been cut back hard – the hope is that they will not get wild and leggy as they tend to get if merely trimmed.

Other plants such as the boxwood, myrtle, bay and lavender topiaries have all been given a good clipping to maintain their shapes and still other plants have received a severe cut back. It’s important that in their more streamlined state, they will enjoy better air circulation in their somewhat cramped winter quarters. Pots with annuals are being emptied and their entire contents will be added to the compost pile in the woods. Come spring, the mature compost at the bottom of said heap will fill the pots to once again nurture new annuals as well as enrich the veg patch. Recycling at its very basic best.

All the emptied pots as well as those with plants headed to the greenhouse will be ‘power’ washed. The former, once clean and dry, will be safely stored till next season and the latter, so they are as free of hitchhiking pests and other contaminants before entering the greenhouse. In both cases, its about practicing good horticultural hygiene.

With the glut of basil, there was just that much pesto I could make and freeze. So this year, I have also made basil salt – super easy to do. Wash and thoroughly dry the basil leaves. (No stems or blossoms as they tend to be a bit bitter). 4 cups basil leaves + 3 cups kosher salt. Give it a good whiz in the blender. Spread and flatten the mixture to a thin layer on a rimmed cookie sheet lined with parchment paper. Place in preheated oven at 250 degrees for 25 – 30 minutes. It’ll come out really hard. Break it up and put the pieces once again into the blender till its a fine powder. Pour back onto the cookie sheet and let it cool completely. Fill clean, dry jars, label and store. Use to season any dish that could do with a touch of basil flavor.

I now have a few jars to give as gifts to some cooks in my life. Holiday season here I come!

Note: basil blossoms can be pickled with salt and vinegar to use wherever capers are called for in a recipe.

Nasturtium leaves with equal parts parsley make an excellent, peppery pesto. Make it as you would basil pesto but omit the Parmesan. Instead of pine nuts, use cashews.

I guess all of this means we have officially entered Fall. Till next year Summer.

(c) 2026 Shobha Vanchiswar

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October Rising

Fall is well and truly here. Daylight arrives late as one who decided to sleep in a tad longer. The garden still abundant in blooms appears to have acquired distinctly autumnal colors. I step out to commune with the plants and the honed air slices through my linen shirt sending me hurrying inside to grab a shawl. Having only recently returned from vacation, there hasn’t been time to swap out the seasonal closet. But now, I’m taking my cues from the turning leaves and scheduling the retiring of lighter clothes and reemploying warmer wear. My heart however, has yet to let go of summer.

The myriad chores of the season await but first, I want to savor the days remaining when one can still linger outside basking in sparkling sunlight and boisterous beauty. Because Fall is, if nothing, lusty and lovely.

Things To Do In October

1. Yes, weeding continues!

2. Time to plant perennials and trees. Give a good dose of compost to each. Water regularly. Perennials already in place can be divided and re-planted as well.

3. Cut back all spent plants except what is needed for seasonal interest and what you’re saving for the birds.

4. Collect seeds. Store in labeled envelopes in a cool, dry space.

5. Last call to root cuttings of geraniums, coleus, rosemary etc.,

6. Get all pots of tender perennials into clean greenhouse or other winter shelters. Wash plants and pots thoroughly first – minimizes pest infestation.

7. Plant bulbs as weather gets consistently cooler. Bulbs can be planted until the soil freezes solid.

8. Rake leaves. Add to compost pile or deposit in woods. I leave a good part as is to protect the earth, provide winter refuge to critters and eventually nourish the soil when the leaves will naturally break down.

9. Give the compost heap a good stir.

10 Clean out vegetable garden except for cool weather plants that are still producing. Apply several inches of compost on cleared beds. Plant green manure to enrich the soil – optional.

11. Clean and put away (or cover) outdoor furniture.

12. Check what needs repairing, repainting, replacing and get to it!

15 Clean all equipment and tools. Store neatly.

16. As temperatures plummet, protect tender shrubs and immovable  frost sensitive pots and statuary. I cover the former with burlap and for the latter, I first cover with sturdy plastic and then use burlap so it looks halfway decent.

17. Remove suckers from ornamental and fruit trees. Prune roses and wisteria. Remove dead and decaying limbs from all plants.

18. Fill up bird feeders. Keep them filled through the winter. Put up nest boxes for the spring.

19. Get into the autumnal spirit – fill window boxes and urns with seasonal plants and produce.

13. Lift tender bulbs, corms and tubers such as dahlias and canna. Store in dry, frost-free place. As I grow mine in pots, I merely cut the plants down and move the pots into the basement where they will spend the winter in dormancy.

14. Drain and close all outdoor water faucets. Empty rain barrel and hoses. Store.

My terrace and meadow right now –

(c) 2024 Shobha Vanchiswar

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