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How to Grow Exceptional Produce
An introduction to autumn
with JANE SCOTTER — Leading biodynamic grower of fruit and vegetables. Supplier to Michelin star restaurant Spring.
Lesson 25 of 36
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Autumn is harvesting season. Here, you’ll learn about the essential autumn tasks that will help you prepare for next year’s growing season.
From the Lesson Workbook
An Introduction to Autumn
At this time of year, most of our planting, sowing and weeding has come to an end and everything is in its prime and ready for harvesting. The end of September is the most bountiful time at Fern Verrow, everything is fully grown and ready to take us through the winter.
It's also the time of year that we take care of our perennial plants, removing any dead wood and applying compost to the roots to help support the plants with next year's growth.
We also apply preparations to the land now too, boosting its nutritional content in readiness for the growing season ahead.
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May 31, 2026
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Interior and exterior confidence
Create Academy has been such a great resource. I'm in the middle of renovating a bungalow with a very large garden and the courses have offered a wealth of information to dive into and explore new ideas. I'm...
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Jun 10, 2026
Absolutely love Create Academy
Absolutely love Create Academy! The instructors are extremely informative, and it is beautifully filmed. Create Academy is great value for money and plan on renewing my subscription yearly because there are ...
SG
May 31, 2026
Magic in small spaces
Butter's creativity is stunning! Her ability to incorporate brilliance in small gardens is magical!
Carla
May 30, 2026
Your Instructor
Jane Scotter
Leading biodynamic grower of fruit and vegetables. Supplier to Michelin star restaurant Spring.
Jane Scotter has been farming at Fern Verrow - her certified biodynamic farm at the foothills of the Black Mountains in Herefordshire - since 1996, where she cultivates a wide range of truly seasonal vegetables, fruit, herbs and flowers. Jane believes that vegetables and fruit grown in good soil, at the right time of year and open to the elements have a greatly enhanced character and flavour, and that size and shape are unimportant when compared to taste and true quality. Since 2015 she has had a farm-to-table collaboration with Michelin starred chef Skye Gyngell and her London restaurant, Spring, and also grows flowers for acclaimed London florists, JamJar Flowers.
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