About this episode
We’ve passed the autumn equinox and officially entered harvest season. It’s time to pick apples, pears, and autumn-fruiting raspberries, harvest squashes, beetroot, aubergines, leeks, and much, much more. And, of course, what we can grow and how crops perform is changing. As our climate becomes more unpredictable and more extreme, some of our go-to classics are no longer shoe-in wins. So, this week, we want to honour the harvest season, while also exploring what it means to grow food resiliently – and in a way that benefits both our gardens and our stomachs. We’re stopping by RHS Garden Wisley’s impressive pumpkin patch, discussing the connection between our soil and gut microbiome with Garden Manager Sheila Das, and exploring unusual but sustainable crops that could be staples in the years to come*. Links: Pumpkins and winter squashes: storing Festival of Flavours Vegetables: growing for winter Edible: 70 Sustainable Plants That Are Changing How We Eat *Please note, when foraging, never eat a plant if you aren’t 100% certain of its identification, and check before harvesting that doing so is legal where you are. Follow the Countryside Code and only pick as much as you will use.