Dear Garden Friends,
As Autumn settles in, the land is cloaked in gold and crimson, a reminder that beauty lies in both abundance and release. At the equinox our ancestors celebrated Alban Elfed, the Druid’s festival of balance, and we honour the harvest and the gentle turning of light into shadow. The falling leaves teach us to let go of what no longer serves, while the season’s bounty invites us to gather, give thanks, and step softly into the quiet magic of the darkening year.
🍂 AUTUMN VITALS
Seasonal Tips from us;
Growing
- Make the most of early autumn by harvesting the last of your tomatoes and peppers. Don’t forget—green tomatoes are perfect for chutneys
- Sow cool-season crops like peas, turnips, radishes, and carrots. Fast-growing radish varieties can be ready to pick in as little as four weeks
- Plan ahead for next year’s harvest by planting onions, broad beans, and garlic this autumn for an early summer yield
Protecting
- Protect tender plants by covering those most at risk from frost as the nights grow colder
- Care for your tools by cleaning and storing them away to prevent damage from damp and cold weather
- Prepare for healthy spring growth by pruning back dead wood, overgrown branches, and perennials before the season sets in
Nature Connection
- Look after garden wildlife by replenishing bird feeders with seeds, fat balls, and mealworms to help them through winter
- Embrace the season by taking a woodland walk and enjoying the changing colours, crisp air, and signs of autumn all around
Foraging
- Forage mindfully for seasonal treats like blackberries, sloes, and chestnuts — take only what you need and leave plenty for wildlife
- Discover autumn’s offerings such as hazelnuts and wild mushrooms — but always identify them with absolute certainty before picking, as some species can be unsafe
🌻 IN THE GARDEN
Summer Recap
- Harvest, Harvest, Harvest – what an abundance! Considering we planted later this year we have still been blessed with so many delights, and soooo many grapes!
- A beautiful solid second raised bed is built, which will be great for those who struggle getting down to the beds on the ground
- Work has begun on building the new compost beds, 2 down, 5 to go!
- Lots of wonderful sowings of oriental & mustard leaves for growing in the polytunnel over winter for a delicious spring harvest
Autumn Plans
As the trees and plants start to slow down, we take a leaf from their book and do the same. As days become shorter it’s a great time for us to not only catch up on maintenance work in the garden (which also keeps us warm), but to spend some time on future planning for the year ahead – taking stock of the past year and making exciting plans for the months to come.
Jobs in the garden:
- Clean the polytunnels
- Planting out the oriental & salad leaves in the polytunnel
- This year we are trailing putting a thick layer of compost (green waste) straight onto the growing beds, so it decomposes over winter & stores the nutrients in the soil ready for spring growing (not woody materials or tree leaves as these take longer, they go in the compost bins)
- Fix garden fence posts
- Tidy the garden, washing plant pots & seed trays ready for next year so they help with disease and pest control
- Clean the pond
Seek funding for new projects (still carried over from the summer):
- Install rainwater collection & irrigation system for sustainable watering
- Build retractable roof for covered area where fruit cage was, providing more opportunity for workshops
📚 WHAT WE’RE DIGGIN’
| Book: The Hidden Life of Trees, by Peter Wohlleben – A captivating journey into the secret world beneath our feet that will forever change how you walk through your community garden, revealing how trees communicate, share resources, and care for each other in ways that mirror the very spirit of community growing. Podcast: Witch, BBC Radio 4 documentary series presented by India Rakusen that explores what it means to be a witch in modern times, examining the evolution of witchcraft from folklore warnings to contemporary spiritual practice and female empowerment. A recipe from one of our team, Adam: Vegan Golden Soup – This has become a go-to autumn/winter warming soup recipe over the past few years. From the warming smells of the nutmeg and ginger to the crispy topping of roasted chickpeas; this one is definitely a winner. Ingredients: 4 tablespoon olive oil, divided 1 can of chickpeas (drained and rinsed) 1 large sweet potato (peeled and cubed) 1 head cauliflower (cut into bite size pieces)* 1 tablespoon all purpose seasoning3-4 medium carrots, chopped 1 medium onion, diced100g raw cashews 3 cloves garlic, roughly chopped 1 tablespoon fresh ginger, grated 1 tablespoon turmeric 1 tbsp red curry paste (mix 1 tbsp of tomato puree with a sprinkle of chilli flakes) Salt and pepper to taste 1 teaspoon cinnamon¼ teaspoon nutmeg 4 cups vegetable stock (945mL) (more as desired) 1tablespoon lemon juice * Don’t forget to save the cauliflower leaves for roasting. Rub a little oil into each leaf, arrange all of them on a baking tray, sprinkle with a little salt and pop into the oven for about 5-10 minutes until they are crispy and slightly charred. RecipePreheat the oven to 220°C. In a large bowl add all chickpeas, ½ of the cubed sweet potatoes and ½ of the cauliflower. Drizzle with 2 tablespoons of olive oil and all purpose seasoning. Stir to get everything coated well. Spread out evenly onto a large baking tray. Place into the oven for 20 to 25 min or until preferred texture is reached. When done, set aside.While roasting the chickpeas and vegetables, add a large dutch oven or heavy bottomed saucepan over medium-low heat. Add remaining 2 tablespoons of oil and allow to heat up. Add the remaining sweet potatoes and cauliflower, along with carrots, onions, cashews, and garlic. Cook for 6 to 8 minutes stirring every few minutes until onions are softened and ingredients are fragrant.Stir in the ginger, turmeric, curry paste, salt, pepper, cinnamon and nutmeg. Cook for 1 to 2 minutes to toast, careful not to burn the spices. Add vegetable stock. Bring to a boil, lower the heat to a simmer, cover and cook until ingredients are easily pierced with a fork (around 10 to 15 mins).In batches, transfer the soup into a high speed blender and blend until ingredients are creamy in consistency. If needed, put the soup back into the same pot and additional water/stock to thin out the soup (an additional 1-2cups). Add lemon juice. Stir until well combined.Pour soup into bowls and top with your roasted chickpeas and vegetables. Serve with toasted bread if desired. |
🌱 GROW THE MOVEMENT
Join us!
- Attend our weekly and fortnightly community garden sessions
- Follow @living_vital on Instagram and Living Vital on Facebook for session updates and garden photos
- Bring friends to experience the joy of growing together!
Spread the Word
- Share our harvest photos on social media
- Tell friends and family about our community
- Connect us with potential partners who share our values!
Stay Connected
Connect with Living Vital:
Key Dates
Next Session: Thursday 2nd October
*Check our pinned Instagram post for the complete session schedule and any weather-related updates.
💚 SUPPORT US
Donate
Your donation helps us create inclusive, thriving green spaces where diverse communities in Brighton can grow, learn, and connect with nature.
🌱 Click here to make a donation. You can choose either a one-off, monthly, or yearly donation through PayPal, to support our ongoing community projects. Every contribution, no matter the size, helps us:
- Keep our garden sessions free and accessible.
- Provide tools and materials for community members.
- Maintain our inclusive garden space.
- Support diverse communities in connecting with nature.
- Run educational workshops and cooking sessions.
Living Vital is a registered charity (1192957). Gift Aid can be added to your donation to make it go 25% further at no extra cost to you.
🙏 GRATITUDE
We are deeply grateful to all our funders, volunteers, and community members who make our flourishing garden possible. Your support creates the foundation for everything we do.
As autumn teaches us about cycles of giving and receiving, we also extend our heartfelt thanks to the natural world that sustains and inspires us daily – to the soil that nurtures every seed, the bees and pollinators who ensure our harvests, the trees whose changing leaves remind us of life’s beautiful transitions, and all the countless creatures who make our garden ecosystem thrive.
In this season of gratitude, we celebrate both human generosity and nature’s endless gifts that make our work possible.
🌱 New on our Blog: The Landscape of Community, written by co-founder, Nick.
🌱 Seeds for Thought
As we walk through Autumn’s glowing days, may we remember that release creates space for renewal. Just as the trees surrender their leaves to nourish the soil, we too can let go and trust that what is shed becomes the seedbed of new life. Carry with you the balance of Alban Elfed—the harmony of light and shadow—and let this season remind you that every ending is also a quiet beginning.
May your Autumn be filled with abundant joy, warmth, and cozy moments,
The Living Vital Team 🌻🌱
