Harvest in One Hand... Seed in the Other

Late August is where harvest meets preparation, and the choices we make now set up the fall.

Author

The Grounded Homestead
August 19, 2025

The Work Between Seasons

August always feels like two gardens in one: the summer that’s still producing and the fall that’s just starting to peek through.

The work is learning how to serve both at the same time.

Homestead Happenings

From Bolted Greens to Crispy Chips

This week I pulled the last of our bolted lettuce and started on the kale, a job I always put off longer than I should.

It’s easy to hang on, hoping a few more leaves will stay tender, but the truth is that fresh starts matter more than dragging things along.

Those thick mature bottom leaves, they make for a great leaf for kale chips, just cut the center stem out. Recipe at bottom.

I worked the soil, spread compost, and slipped in a row of fall radish. The air had that first crisp bite to it, and I knew it was time. There’s something deeply satisfying about planting and harvesting in the same day—it keeps me grounded in the rhythm God built into the land.

The kale that was still worth keeping didn’t go to waste. We tore the best leaves into pieces, tossed them with olive oil and salt, and baked up a tray of crisp kale chips. It felt like the perfect send-off—closing one season while starting another.

How Often Should I Water Plants?

Is this plant over or under-watered? Reply with your guess.

I break down watering needs for different crops, signs of stress to watch for, and a few simple tricks to save time while keeping plants healthy. Read it here:

Most gardeners water either too often or not enough.

The real key isn’t the calendar—it’s the soil itself.

Try the two-finger test: push your finger down to the second knuckle. If both fingertips come up dry, it’s time to water. If there’s still a bit of cool dampness clinging to your skin, wait another day.

This gives roots a reason to grow deeper and stronger, instead of sitting shallow waiting for the next sprinkle.

And if you want a little backup, a simple soil moisture meter is a great cheat tool.

It takes the guesswork out, especially in raised beds or containers where soil dries unevenly.

Crispy Homemade Kale Chips

After pulling those tired kale plants, I saved the best leaves for a quick treat. Kale chips are one of those simple recipes that turn a rough-looking patch of greens into something worth gathering around the table.

Ingredients

  • 1 bunch kale, washed and thoroughly dried

  • 1–2 tbsp olive oil

  • ½ tsp salt

  • Optional: garlic powder, smoked paprika, or chili flakes for extra flavor

Steps

  1. Preheat oven to 300°F.

  2. Tear kale into bite-sized pieces, removing the thick stems.

  3. Toss with olive oil and seasonings until evenly coated.

  4. Spread on a baking sheet in a single layer and bake 15–20 minutes, until crisp but not burnt.

Closing Tip

Pull weeds before they go to seed this week. Future you will have a lot less work come spring.

— The Grounded Homestead