what do in august for your fall vegetable garden

STARTING SEASONAL TRANSITION PLUS AN ARUGULA AND COUSCOUS SALAD THAT YOU SHOULD MAKE RIGHT NOW

Ok, ok. It's August 8th. For those of us in cooler climates, like the Northeast and Midwest, it's time to slowly plant the seed for fall. (Sorry.) 

For the first decade of my kitchen garden, I only fall planted a couple of beds with lettuce and then kept in the kale, chard, and parsley that had been growing since spring. Autumn had always been too busy with back-to-school. Now that both of my kids are in high school, I have a bit more breathing space, plus I'm now feeding proper sized humans so, I want to keep growing whenever possible.

my garden, my rules

Before we get into the first steps in the seasonal transition, I want to reiterate that a good garden is one that makes sense for you. For your schedule, your space, your garden goals. I get broccoli, larger cabbages, and cauliflower from the markets because I prioritize giving my chiles and tomatoes as much time as their little nightshade hearts desire. If I waited for those to clear, I wouldn't get a mature harvest of any of these brassicas. 

Even if you technically have enough days to maturity, all days aren't created equal. Shorter days bring slower growth. I add about 20-25% to the seed packet claim. If you plan to grow these, be sure to start those seeds indoors ASAP or check your nurseries for starts.

IN THE SEED TRAYS

This week I've been sowing lettuce seeds indoors with the Nano 16 by Swift blocker. (Available HERE. Made in Detroit, phenomenal people and product.) Soil blocking cuts the time to transplant by at least a third so they'll be ready to go out in two weeks. I'll plant them under my tomatoes, which get progressively thinned out and then topped as the season wraps up. 

I'm also starting beet and cilantro seeds. (Beets are the only root veg I start indoors.) I buy kale starts by the tray from the nursery.

IN THE GARDEN

We're harvesting all of the arugula that's been in for a while and direct sowing more in its place. Once I start to pull other spent plants throughout the month, I'll direct sow lettuce, spinach, mustards, carrots, radishes, and green beans in the newly available space.

Now let’s eat.

PEARL COUSCOUS WITH ARUGULA, MINT, FETA, AND PISTACHIOS

I made a reel (WATCH HERE.) about this salad but it didn't get the same traction as the condiment-focused videos so I want to share here. It has a number of steps but each one is simple- really. We have been making it consistently for a decade. Perfect use of the arugula coming in from the garden by the pound. Don't skip the pickled shallots.

INGREDIENTS

⅓ cup red wine vinegar

2 tablespoons sugar

1/4 teaspoon kosher salt

Kosher salt

2 shallots, sliced thin

2 cups pearl couscous

¼ cup extra-virgin olive oil, divided

2½ cups water

1 1/2 tablespoons lemon juice

1 teaspoon Dijon mustard

⅛ teaspoon red pepper flakes

4 cups arugula, roughly chopped

1 cup fresh mint leaves, cut into ribbons

½ cup frozen peas, thawed

½ cup shelled, toasted pistachios, chopped

3/4 cup feta cheese, crumbled

INSTRUCTIONS

Bring vinegar, sugar, and a pinch of salt to a simmer in a small saucepan over medium-high heat, stirring occasionally, until the sugar dissolves. Off heat, stir in the shallots. Cover and cool completely, about 30 minutes, then drain and discard the liquid.

 Meanwhile, heat the couscous and 1 tablespoon oil in a medium saucepan over medium heat, stirring often, until about half the grains are golden, about 5 minutes. Stir in the water and ½ teaspoon salt. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until the water is absorbed, 9–12 minutes. Off heat, let stand covered for 3 minutes. Spread on a rimmed baking sheet and cool completely, about 15 minutes.

Whisk the remaining 3 tablespoons oil, lemon juice, mustard, pepper flakes, and remaining ⅛ teaspoon salt in a large bowl. Add the couscous, arugula, mint, peas, pistachios, feta, and shallots; toss to combine. Season with salt and pepper, transfer to a serving bowl, and let stand 5 minutes. 

From my garden to yours,

Kiera