October in the Garden: A Whimsical Allotment Guide

The air carries a sharper edge now—mists in the mornings, low golden light in the evenings, and the crunch of leaves underfoot. October is the garden’s gentle sigh, a time to gather what remains, tuck the soil into its autumn blanket, and sow small promises for spring.

Step onto the allotment and you’ll find the last sweet surprises of the season nestled between fading stems, while the beds whisper that they’re ready for rest.

Harvest Treasures

• Pumpkins & Squash – Round and glowing like lanterns, they’re ready to be lifted and stored in a cool, dry place.

• Beetroot – Earthy, jewel-toned roots perfect for roasting, pickling, or tucking into autumn soups.

• Carrots & Parsnips – Sweetened by the chill, pull them fresh as needed.

• Kale & Chard – Their leaves unfurl bravely against the cold, offering vibrant greens when all else fades.

• Apples & Pears – Gather the last fruits, and don’t forget windfalls for chutneys or cider.

Planting for Tomorrow

October isn’t just about endings—it’s also the start of quiet beginnings:

• Garlic & Onions – Nestle cloves and sets into well-prepared soil; they’ll slumber all winter and greet you in spring.

• Broad Beans – Sow now for early crops next year.

• Spring Cabbage – Tuck in young plants under a fleece or cloche for a head start.

• Bulbs for Beauty – Daffodils, tulips, and alliums—plant them now for a springtime burst of joy.

Garden Tasks

• Clear & Compost – Pull out spent crops and add them to the compost heap (except the diseased bits, which need the bin).

• Mulch the Beds – Lay down leaves, straw, or compost to protect and enrich the soil.

• Tidy Tools & Sheds – Clean and oil tools, sweep the shed, and store everything neatly before frost.

• Net Brassicas – Hungry pigeons will be scouting—cover your kale and cabbages with nets.

• Rake Leaves – Gather them into a leaf mould pile, the alchemy of patience that turns scraps into rich compost.

A Whisper of the Season

“Autumn is the hush before winter’s song.”

As you wander home with muddy boots and baskets of squash, there’s a sense of both completion and quiet anticipation. The allotment slows, but it never truly sleeps—it simply breathes more slowly, waiting for spring’s call.

So brew a mug of spiced tea, roast a tray of root vegetables, and let the garden rest, knowing you’ve tucked its future safely under the soil.

From our cup of spiced tea to yours,

The Fleur Kitchen