- Continue to harvest warm weather crops, including tomatoes, peppers and peanuts. Donate to organizations serving community food needs.
- Harvest any small green tomatoes before risk of frost and store them in a paper bag, which will allow them to continue to ripen.
- Harvest warm weather herbs, such as basil and sage, and preserve any overages by drying indoors for use later, or by making and freezing a variety of different pestos using these herbs and other greens for use in the winter months.
- Plan to harvest sweet potatoes in time to avoid any sudden drops in temperature, which will damage the crop. Cure potatoes before storing.
- Continue to prune tomato plants and lightly mulch.
- Keep an eye out for low temperatures that might damage remaining crops, such as tomatoes and peppers.
- Fully remove warm weather annuals as they become spent, especially those that may become susceptible to pests and disease.Cut back spent plants and collect any seed for next year.
- Prune raspberry and blackberry bushes.
- Prepare for end-of-season general maintenance.
- Direct sow fall and winter crops, such as salad and mustard greens, spinach, kale, radish, beets, leeks, broccoli raab, carrots, parsnips, turnips, kohlrabi and rutabaga.
- Direct sow cooler weather herbs, such as parsley, cilantro, dill, chives, chervil, arugula, sage and fennel.
- Plant transplants started indoors (broccoli, Brussels sprouts, cauliflower and cabbage). Water deeply after planting.
- Order garlic, onions and shallots for fall planting.
- Plant fall and winter cover crops, such as rye, wheat, oats, peas, vetch and clover.