As we step into September, the garden is changing pace – and this week I’ve been keeping dry in the shed, sowing our seed of the month: watercress, catching rainwater, and tidying up the allotment between showers.

Watercress is one of those crops that often gets overlooked, but it’s such a rewarding and easy one to grow. I’ve started mine two ways this week:

Watercress thrives in damp, shady conditions – it doesn’t need a pond, though it will happily grow in one! Keep it consistently moist (water-retaining compost in containers works well), and harvest by snipping outer leaves regularly while leaving the centre to keep growing. Avoid cutting more than one-third at a time to prevent stress.

In the kitchen, wash well before using. Watercress is brilliant in salads, sandwiches, smoothies, stir-fries, and, of course, soups. It’s best just before flowering when the flavour is at its peak.

August was unusually dry here in Littlehampton, with just 27 mm of rain – and 26 mm of that came last week! The downpours were a blessing, filling the water butts and saving countless watering trips.

I’ve also been busy installing extra rainwater diverters. A quick tip here: make sure the diverter is fitted level with the water butt inlet. Too high and the butt will overflow; too low and it won’t fill properly. Installed correctly, they divert water into the butt until it’s full, then allow excess to continue down the drainpipe.

It’s a simple job but pays off hugely – reducing bills, increasing self-sufficiency, and keeping the veg patch well-watered without relying on the tap.

The allotment has benefitted from the rain too. Weeds are much easier to pull in the softened clay soil, and the plants look visibly better for the soak. Harvests are coming thick and fast: tomatoes, peppers, chillies, and aubergines are all doing well.

I did notice something interesting – carrot seeds sown in beds rich with organic matter have germinated far better than those in bare clay. Another reminder that compost is king. Adding organic matter improves structure, water retention, and germination, and it’s why I’ll be digging out and spreading compost across the beds in the coming weeks.

Security has also been on my mind. With darker evenings approaching, allotments can sadly be easy targets. I’ve secured my shed, avoid leaving anything valuable on site, and even set up a wildlife camera to keep watch. If food is taken, I’d happily share with those in need – I just wish people would ask rather than steal.

With Chef Scott stepping back from weekly recipes, I’ve taken over this week’s cook-along. Naturally, it had to be a watercress soup – simple, peppery, and a beautiful shade of green.

I was delighted to receive a message from Andy in mid-Wales, who built his own hot bin from recycled polystyrene boards. I love these DIY projects – I’ve built compost bins and beds from pallets and reclaimed timber myself. Autumn and winter are perfect seasons to plan these projects, as the garden slows down.

And thanks to Lynn for sharing her kombucha experiments! Starting with a SCOBY, she’s now brewing apple and blackberry kombucha at home – far cheaper than shop-bought and a great use for homegrown produce. Inspired by this, I’ve started sauerkraut again, and will report back soon.

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