Planting late-summer crops enables homesteaders to keep their gardens productive as the heat begins to fade. Warm soil and remaining daylight create ideal conditions for cool-season vegetables to grow during the fall. By adding a second planting window, you increase your harvest and fill your pantry later in the season. Get practical steps for selecting crops, building healthy beds, handling pests, and timing harvests when planting later in the season. Why Planting Late-Summer Crops Extends Your Growing Season When early-season crops complete their harvest in midsummer, garden beds often sit empty. Planting late-summer crops allows you to fully use this space, taking advantage of warm soil and cooler nights. Late-summer planting works because: Warm soil speeds seed germination. Cooler nights reduce plant stress. Many cool-season vegetables tolerate light frost. With careful timing, you gain several weeks of fresh harvests before the first hard freeze. Best Crops for Planting Late-Summer Crops Certain vegetables perform well when planted in midsummer and grown until fall. These crops tolerate shorter days and seasonal temperature changes without compromising quality. Kale Kale thrives as temperatures decline. Chilly evenings slow leaf growth but strengthen the flavor. Light frosts trigger changes that reduce bitterness and increase sweetness. Direct seeding works well, though transplanting young starts allows faster establishment in late summer beds. Carrots Carrots benefit from warm soil early in development. Loose soil allows roots to grow straight without obstruction. As fall approaches, cooler temperatures slow leaf growth while allowing roots to fill out. Even moisture prevents cracking and promotes uniform root growth. Beets Beets handle shifting day lengths and fluctuating temperatures without stalling growth. Both greens and roots stay tender late into fall. Direct seeding into refreshed beds provides enough space for roots to expand. Thinning helps prevent crowding and uneven growth. Radishes Radishes mature quickly, even in shortening days. Rapid growth supports multiple plantings through late summer. Moderate night temperatures reduce the risk of spongy roots or heat stress. Staggering plantings every few weeks extends the harvest. Turnips Turnips tolerate falling temperatures while maintaining leaf and root quality. Mild autumn nights help roots develop a firm texture and gentle flavor. Direct seeding is effective when soil stays loose and moist. Early thinning supports steady growth before frost arrives. For additional planting guides based on frost dates, Johnny’s Selected Seeds provides helpful regional charts. Preparing Beds Before Planting Late-Summer Crops After spring harvests, soil may need fresh nutrients and loosening. Proper preparation helps young plants establish quickly. Steps to prepare planting beds: Remove old plants, weeds, and leftover roots. Loosen compacted soil with a broadfork or hoe. Mix finished compost into the top few inches. Water deeply before sowing seeds or transplanting seedlings. Avoid using heavy nitrogen fertilizers for root crops, as they may encourage leafy growth over strong roots. Protecting Late-Summer Crops from Pests Insects remain active in late summer. Tender seedlings need protection from pests that thrive during warm conditions. Pest management steps: Use row covers to block cabbage worms, flea beetles, and other insects. Hand-pick visible pests during early morning checks. Remove nearby weeds that shelter insects. Encourage beneficial insects, such as ladybugs and lacewings. The University of Minnesota Extension provides straightforward guides for managing home garden pests. Watering and Caring for Late-Summer Crops Consistent moisture supports steady growth during hot late-summer days. As temperatures drop, adjust watering to match changing conditions. Watering tips: Water deeply in early morning hours. Apply mulch to help soil retain moisture. Monitor soil regularly for signs of dryness or excess moisture. Timing the Harvest for Late-Summer Crops Crops planted in late summer slow their growth as daylight hours shorten. Timed planting ensures harvests reach maturity before heavy frosts. Timing tips: Count backward from your first expected frost to schedule plantings. Harvest root crops before hard freezes to prevent damage. Use row covers or low tunnels to protect crops during light frosts. Cold protection helps extend harvests without sacrificing quality. Planting Late-Summer Crops: Keeping the Garden Active Into Fall Planting late-summer crops enables homesteaders to utilize their space fully, even as the season transitions. With simple bed preparation, steady watering, pest control, and well-timed planting, your garden stays productive well into autumn. Each year brings more experience and more substantial harvests for your local growing conditions. Choose one crop to start this season. As your skills build, expand your late-season plantings and enjoy steady fall harvests. Share your planting experiences or questions in the comments. FAQs When should I start planting late-summer crops? Begin planting 8 to 10 weeks before your average first frost to give crops enough time to mature. Can I reuse beds from spring and summer? Yes. Clear out spent crops, loosen soil, and add compost before replanting. Do late-summer crops need pest protection? Yes. Use row covers, monitor pests regularly, and remove garden debris to minimize damage. How often should I water? Water deeply during dry spells. As temperatures cool, adjust to prevent soggy soil. Can I harvest after frost arrives? Yes. Use row covers to protect many cool-season crops during light frosts.

Read the original post "Soft & Thin Homemade Tortillas" on A Modern Homestead. Easy Homemade Tortillas are a breeze to whip up and will impress even the toughest critics! These thin and soft tortillas made with einkorn flour (or any wheat) are perfect for your next Mexican or Tex-Mex meal. Plus, they freeze well so you can make them in batches and have them on hand any time!... Read More The post "Soft & Thin Homemade Tortillas" appeared first on A Modern Homestead.

Read the original post "The Best Chocolate Mousse Recipe" on A Modern Homestead. This Easy Chocolate Mousse Recipe is smooth, decadent, and surprisingly quick to make with just a few simple ingredients. Make this today for a homemade chocolate mousse that tastes like it came straight from a restaurant dessert menu! Easy Homemade Chocolate Mousse Recipe Chocolate desserts are a common request around here, whether it’s my fudge... Read More The post "The Best Chocolate Mousse Recipe" appeared first on A Modern Homestead.

The secret to growing big bushy basil is to regularly trim and use it! Come learn how to prune and harvest basil to encourage larger, healthy plants – so you can enjoy homegrown basil all summer long. This simple guide provides tips and photos of pruning basil at all stages, including topping seedlings, pinching flowers, and harvesting mature basil to eat. I’ll also share the best way to store basil after harvest to keep it fresh, and our favorite ways to preserve the excess! A mature basil plant after harvesting many long stems. I spy a flower I need to pinch too! RELATED: Don’t miss our complete guide on growing basil. It covers the best basil varieties, how to start from seed or seedlings, spacing and thinning tips, soil preferences, growing in pots, watering, and more. Topping (Pruning) Basil Seedlings Start pruning basil when it’s still small! By topping or pinching young basil seedlings, it encourages it to branch and become stout and bushy right from the start – rather than growing tall, skinny, and floppy. To prune basil seedlings, wait until they’re at least 6 inches tall and have several sets of leaves. Then, pinch or trim the center stem just above a set of leaf nodes or side shoots to remove the top set or two or leaves. (See photos below.) New side branches will quickly grow from the leaf nodes. You can eat the trimmings, or if they’re long enough, root the stems in water to grow even more free basil plants! Learn how to propagate basil from cuttings here. Just-topped basil seedlings look a little sad at first, but will quickly get more bushy! When to Harvest Basil Harvest basil in the morning when the plants are most fresh and perky. Basil is not intended to be grown to a full size and then harvested in its entirety. Instead, start young and continue to regularly harvest from basil plants (e.g. weekly or every few weeks) as needed throughout the growing season. By routinely trimming off bits to use and enjoy, it encourages fresh new growth – much like deadheading flowers. The size and age of your basil plants (and the amount you prune each time) will dictate just how often and how much to harvest. For instance, you can pick just a stem or two every few days to use fresh. On the other hand, we usually wait until our plants are nice and bushy and then harvest nearly half the plant at once (especially if we’re making a big batch of pesto or freezing basil cubes) – but then wait for several weeks of new growth to harvest again. Several pounds of homegrown basil, ready to preserve How to Harvest Basil When harvesting basil, it’s best to trim the stems – NOT pluck off individual leaves. Why? Picking leaf-by-leaf is tedious, makes the stems look funky and bare, and doesn’t promote healthy new growth and side shoots like pruning stems does. To harvest basil, cut stems just above a leaf node as shown in the photos below. Feel free to cut several inches off the top (at lower nodes) – not just the tip! When I harvest basil, I usually trim a little from various areas at different heights to encourage branching all over. The length of your stems will depend on the size and age of your basil plant, but always be sure to leave at least half of the plant behind, with a few sets of leaves per stem left to photosynthesize and help it regrow. As the basil grows new side shoots, continue to harvest in the same manner from the branches. However, avoid cutting too deeply on the main center woody stalk from an established basil plant, as that part may not bounce back. The same plant before and after a big harvest. It will fill back out with new growth within a few weeks! There are several nodes to choose from on this stem. I’ll trim it at the lower one, though I may cut higher on other stems for some variety. The same stem a few weeks later, with large new side branches that I can now harvest from too. Where I chose to cut this large branched stem during harvest. Pinching Basil Flowers Basil will naturally begin to flower as it ages and transitions its energy into producing seed rather than growing new leaves. Basil may also start to flower early in response to stress, such as extreme heat, drought, or other unfavorable conditions. Once it starts to flower, the leaves will start to get increasingly tough and bitter. To delay flowering and encourage more fresh leaves to grow, it’s best to pinch off basil flowers soon after they form – especially early in the growing season. Paired with routine pruning and harvesting, your basil plant will continue to produce new tender leaves. Yet as the season goes on, we generally let our basil flower for the bees to enjoy. How to Store Basil After Harvest We’ve found the best way to store basil is to place freshly cut stems in a bowl or jar of water immediately after harvest, just like flowers in a vase! (Don’t soak the leaves in water however.) Then, simply keep it out on the counter at room temperature. Basil should stay fresh and perky for over a week when stored this way. Change the water every few days as needed. Ways to Preserve Basil If you have more than you can use fresh, please enjoy our favorite ways to preserve basil: Make our popular lemon walnut Besto Pesto recipe to freeze. Dehydrate basil leaves for easy dry storage. Make frozen basil cubes with olive oil, which are perfect to use for everyday cooking! A few fresh cut basil stems in a glass of water, ready to store on the counter. Well, I hope you feel ready and confident to go harvest some basil now. If you found this post to be helpful, please let us know by leaving a comment below! Feel free to ask any questions you may have too. We greatly appreciate you tuning in today! You may also enjoy: Creamy Roasted Tomato Basil Soup with Fresh Tomatoes (Vegan) How to Grow Basil: Best Tips for Big Bushy Plants DIY Container Herb Garden Planter + The Best Herbs to Grow How to Dry Fresh Herbs: 4 Easy Ways + Storage Tips Growing Herbs 101: How to Start a Kitchen Herb Garden, Indoors or Out Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. The post How to Prune and Harvest Basil (Step-by-Step Photos) appeared first on Homestead and Chill.

Fermentation basics allow homesteaders to preserve food using natural processes. Before the advent of freezers and canning, fermentation provided a reliable method for storing fresh harvests for months. The method remains simple, affordable, and easy to apply at home. This guide explains how to ferment foods, with beginner recipes and clear explanations of their benefits. What Is Fermentation? Fermentation relies on beneficial bacteria to break down sugars in fresh produce. As they work, these microbes produce acids that preserve food and create distinct flavors. This process requires no special equipment or external energy beyond their natural action. During fermentation: Salt draws liquid from the food. Friendly bacteria multiply as harmful ones decline. The food develops a tart, tangy flavor while staying safe to eat. Once fermentation is complete, foods can be stored well in cool or refrigerated conditions for extended periods. Why Add Fermented Foods to Your Homestead Fermented foods preserve nutrition while extending shelf life. Many homesteaders use fermentation to manage surplus harvests and add a wider range of flavors to their meals. Key benefits include: Preservation without heat or pressure processing Retention of enzymes, vitamins, and nutrients Gut support through live bacteria Starting with small batches makes learning simple while providing steady additions to pantry storage. The University of Wisconsin Extension offers detailed fermentation guides for beginners. Tools You Need to Start Fermenting Fermentation does not require complex equipment. Most tools are common household kitchen items. Avoid metal containers, as fermentation acids can corrode some metals. Here are the basic supplies you’ll need to start fermenting successfully: Glass jars or ceramic crocks Sharp knives or shredders Fermentation weights to keep vegetables submerged Cloth covers or airlock lids for ventilation Essential ingredient: Non-iodized salt How to Make Sauerkraut Sauerkraut is a traditional fermented cabbage dish with a tangy flavor and long shelf life. It uses minimal ingredients, making it an ideal first project for home fermenters. This simple recipe teaches essential fermentation skills, including proper salt concentration, submersion, and timing. Steps: Remove the outer cabbage leaves and slice the cabbage thinly. Weigh the cabbage and add 2% salt by weight. Massage until liquid is released. Pack tightly into jars, pressing the cabbage below the brine. Place fermentation weights to keep it submerged. Cover with a breathable lid. Store at room temperature and begin tasting after one week. Once the flavor develops, move to cold storage. Once the flavor develops, move the sauerkraut to cold storage. How to Make Kimchi Kimchi is a traditional Korean fermented vegetable dish, known for its bold, spicy flavor and cultural importance as a staple side dish in Korean cuisine. Unlike sauerkraut, kimchi uses a wider range of vegetables and seasonings, creating complex layers of taste. The process is similar but incorporates a seasoning paste to enhance fermentation. Use this method to create traditional-style kimchi: Cut napa cabbage and soak in salted water. Rinse and drain. Mix garlic, ginger, fish sauce or soy sauce, red pepper flakes, and chopped vegetables. Combine with cabbage and pack into jars. Press the mixture to release liquid. Submerge contents fully. Cover with a breathable lid and ferment for up to ten days. Once fermentation is complete, store the kimchi in the refrigerator. Other Vegetables You Can Ferment Beyond cabbage, many vegetables respond well to salt or brine fermentation. These options give you variety in flavor, texture, and nutrient content. Try fermenting any of the following vegetables using a basic salt brine: Cucumbers Green beans Carrots Radishes Garlic cloves Most ferments develop their desired flavor within one to three weeks, depending on temperature and personal taste. For additional vegetable options, Cultures for Health provides recipe variations and troubleshooting tips. Safe Fermentation Practices Successful fermentation depends on clean equipment and fresh ingredients, along with proper handling techniques such as maintaining correct salt levels and keeping vegetables submerged. Good habits reduce the risk of contamination and help each batch ferment safely. To maintain safe fermentation practices: Use fresh, undamaged produce. Clean all tools before each batch. Keep vegetables submerged to block mold growth. Store finished ferments in cool spaces. Discard batches that develop mold, foul smells, or slimy textures. Fermentation Basics: A Skill That Builds Food Security Fermentation basics give homesteaders a simple way to turn fresh harvests into shelf-stable foods. Each small batch helps you build skill while expanding your pantry. With a few tools and steady practice, fermentation becomes a reliable part of your food preservation routine. Try your first batch this season. Once you see how simple fermentation can be, feel free to share your results in the comments. If you have questions, post those as well to help others build their skills. FAQs How long does fermentation take? Ferments usually reach the desired flavor within one to four weeks based on temperature and taste preference. Do I need special equipment? No. Glass jars, salt, weights, and clean utensils are enough for small batches. Can I ferment mixed vegetables? Yes. Many vegetables combine well as long as they stay submerged under brine. How do I know when fermentation is done? Taste regularly. When the flavor reaches your preference, transfer to cold storage. Are fermented foods safe for everyone? Most people tolerate fermented foods well. Those with specific health issues should consult a healthcare provider.