Getting Your Garden Autumn Ready

Gardening in Utah during the fall comes with its own set of challenges and opportunities, due to the state’s unique climate. With its high-altitude regions, dry conditions, and fluctuating temperatures, it’s important to adapt your gardening practices. Here are some tailored tips for fall gardening in Utah.

Choose Cold-Hardy Crops

Utah’s fall season can bring early frosts, but many cold-hardy vegetables thrive in this environment. Kale, spinach, beets, radishes, and broccoli can be planted in late summer or early fall and harvested throughout the season. These crops are frost-tolerant and can often survive the first few cold snaps, especially with some protection.

Extend the Growing Season with Row Covers

Because Utah can experience dramatic temperature fluctuations in the fall, consider using row covers or cold frames to protect your plants. These covers provide warmth by trapping heat and can extend your growing season by a few weeks, giving late-season crops more time to mature.

Amend the Soil with Compost

Utah’s soil can be challenging. Fall is an ideal time to work compost or well-rotted manure into your garden beds to improve soil structure and fertility. Adding organic matter will help with water retention, especially important in Utah’s dry climate, and ensure nutrients are replenished for spring planting.

Water Wisely

Even though fall temperatures are cooler, Utah’s dry air means your garden still needs regular watering. However, you should adjust your watering schedule as temperatures drop. Water in the mornings to give plants time to dry out before cooler nighttime temperatures set in. Also, consider using drip irrigation or soaker hoses to reduce water waste and deliver moisture directly to plant roots.

Utilize Mulching for Temperature Control

Mulching is especially important in Utah’s dry and often fluctuating fall temperatures. A thick layer of mulch helps retain soil moisture and protects plant roots from early frost. Straw, wood chips, or shredded leaves are great organic options that also decompose over time, adding nutrients to the soil.

Prepare for Wildlife

As food sources become scarce in the fall, wildlife such as deer may venture into your garden in search of food. Installing fencing or using animal repellents can help protect your crops. In Utah’s more rural areas, it’s common to see animals grazing on gardens, so be proactive in guarding your plants.

Enjoy Your Bounty

If you’ve already been gardening all summer, don’t forget to reap what you’ve sown and harvest those delicious vegetables. Autumn is traditionally the harvest season, so it’s time to finally chow down on everything you’ve worked so hard to produce. While you’d be wise to set a few items aside to dry and harvest seeds for next year, you’ll want to make sure nothing else goes to waste. Jar, pickle, and preserve what you can’t use right now, share with neighbors, and try out some new recipes, maybe something like this:

Roasted Butternut Squash

Yields: 4 – 6 serving(s)
Prep Time: 10 mins. Total Time: 45 mins

Ingredients

1 butternut squash (about 2 pounds)
1/4 c. salted butter, melted
2 tsp. chopped fresh sage
2 tsp. seasoned salt
1/2 tsp. ground black pepper
1/2 c. grated parmesan cheese

Directions

1. Preheat the oven to 425°F.
2. On a large cutting board, cut the squash in half. Use a spoon to scrape out and discard seeds. Cut the squash into 1-inch-thick cubes and put them in a large bowl. 
3. Pour the melted butter over the squash, tossing to coat. Sprinkle with the sage, seasoned salt, and black pepper. Add the parmesan cheese, tossing to coat.
4. On an unlined baking sheet, place the squash in a single layer. Roast until golden brown, 25 to 30 minutes, flipping the cubes halfway through. Serve warm or at room temperature.