Summer has come to an end, and it’s time to prepare for winter.
The leaves and stems of summer vegetables were cleared to make compost, and space was secured for planting garlic.
Leafy greens can still be harvested for a while. The green plants in front are garlic chives — they started with only three clumps and have multiplied nicely.
Garlic shoots have started to appear. To keep the soil warm, I sprinkled a thin layer of charcoal on the surface — it should also help retain moisture.
The temperature is dropping, but the garlic is growing steadily. I’ll keep an eye on it as it prepares to overwinter.
I’m curious how hardy Italian parsley is in the cold. With some snow and frost protection, it might just make it through the winter here in this northern climate.
