October is the end of the year and beginning of the next in the ancient seasons with the powerful sabbat of Samhain.
Here it is commonly wet and windy, much of the veggie and herb harvesting is pretty complete, but there is plenty more to find to do.
Avoiding being on the land to prevent compaction is definitely in mind.
In general in permaculture and nature driven farming we don’t tidy up too much, as there are so many benefits in leaving the summers growth in place to protect the plants themselves, and to provide cover for the hibernating insects, habitat for small mammals and amphibians.
However it is the perfect time to clear any over vigorous species, divide and replant, or pot up to share with others (think about any fund raising plant sales next Spring), to prune most shrubs and trees – putting these into piles for dry hedges habitat until the branches season for next winters kindling, the leaves etc having rotted down to feed the soils below.
It is especially important to leave the hollow herbaceous plants where they are, these are invaluable for insect life to spend the winter. Many of these will be the predators and the pollinators for coming seasons.
It is still a time to sow – check out the likes of Charles Dowding and Liz Zorabs resources to find a list and adjust to your own climate / part of the country.
There are many different resources to harvest :
- the leaves as they fall in the few places where they might be surplus or in the way (leaves on paths can get slippery and dangerous) – harvest as fresh as possible so you get the best of the stored summer nutrients in the pile, on the beds whereever you use them
- seaweed as the high tides and storms brings more to the shores for easier collection
- bracken is going over so safer to collect for the coming months before its fully over.
This is a popular month to send the summer pigs away, brought on to the ground in April, done their magic for 6 months, to return as the most delicious pork and for the work of converting to bacon and sausages, even more advanced charcueterie. It is always important to give yourself some time in making up scrumptious flavours of both – your own unique tastes.
The fungi really come into their own for the autumn, the perfect time for getting out and foraging.
Samhain is a time for reflection and some rest .. Winter can be long and hard, so it is good to give oneself a bit of time to hunker down and prepare.
It is good to reflect on the years activities – the successes, the less good results, the harvest, the pests, the weather, wildlife surveys, and to begin to make plans for the coming year.
