Sow:Broad beans and peas directly into the ground to overwinter.

Plant autumn & Japanese onion sets and garlic.

Plant soft fruit bushes (gooseberries, black, red & white currants) and rhubarb.

Harvest:

Lift, as required, celery, leeks, parsnips and Jerusalem artichokes.

Crop cabbage, sprouts & kale.

Pick the sprouts from the bottom of the stalk, a few at a time, as soon as they are large enough. Do not leave them to ‘blow’. If the sprouts are tall, it is worth staking them to stop them blowing over in the winds.

Swiss Chard leaves may be a bit leathery but the ribs will still be OK to eat.

Remove yellowing leaves form bottom of sprout stalks & other brassicas. This will stop the spread of grey mould & mildew.

Watch out for pigeons & take precautions. They can ruin brassicas in hours.

Collect & clean all stakes and canes, then store in dry place.

Dig the vegetable garden before the weather gets cold & wet.

Dig in well rotted farm yard manure, mushroom compost to beds where peas, beans, onions, leeks, celery & spinach will grow next year.

Cut globe artichoke stems to the ground & cover the stumps with soil, to protect them from the winter.

Cover tender herbs with cloches.

Lift some mint roots & divide, before planting in pots to use over the winter. Keep the pot in the greenhouse or on a sunny window sill.

Check stored fruit & veg regularly - & remove rotting or mouldy specimens. Set mouse traps.

Order seed catalogues to help with planning next year’s vegetable garden!