OCTOBER IS THE MONTH
to plant! Succulents love the warmer weather and easily settle in now. Try mixing annuals like sunjewels and portulaca with perennial foliage spines like sedums and echeverias for an interesting blend of flowers and foliage colour. They’re tough as old boots (and can be grown in them), and great as path edging, between rocks and in pots.
Put in salad herbs like parsley and corn salad (lamb’s lettuce), leafy greens like lettuce, silverbeet and rainbow chard, eggplant, zucchini, pumpkin and corn.
Use kale and cabbage raw in salads, blanch in hot water then plunge in ice water and freeze for stir-fries, or juice with other fruits and vegies. Brussels sprouts still taste good – they’re delicious baked with prosciutto and served on hummus. Peas are still tasty and young beans are appearing – and the more you pick of peas and beans, the more you get.