RAPID CITY, S.D. — As September turns toward cooler days, Black Hills gardeners are shifting from peak harvest to preparing for the close of the growing season. The late-summer bounty of tomatoes, cucumbers, peppers and squash is ripening quickly, offering both urgency and inspiration for what to do next.
This is the stage where gardens feel full of possibility. Many are overflowing with produce, yet the first hints of frost may be only weeks away. Area growers say now is the time to enjoy the rewards of summer, preserve the flavors for winter, and think creatively about what comes next.
What to Do Now
- Harvest daily. Tomatoes, zucchini, beans and cucumbers often ripen all at once. Picking them regularly encourages plants to keep producing.
- Preserve the harvest. Freezing, canning, or dehydrating excess produce keeps food from going to waste and brings a taste of summer to the colder months.
- Plant fall crops. Fast-growing greens like lettuce, spinach, arugula and radishes can still thrive in South Dakota’s September soil.
- Tend perennials. Trim back herbs, divide daylilies or hostas, and consider planting bulbs for spring.
- Prepare for frost. Keep row covers or sheets handy for chilly nights. Even a light frost can end tender plants like tomatoes and peppers.
Why It Matters
Gardeners across the region say this season is about more than just food. It’s a chance to get creative, to experiment with recipes, decorate with pumpkins and gourds, and reimagine outdoor spaces before winter sets in.
“Right now, the garden feels like a canvas,” said one longtime Rapid City gardener. “You’re harvesting, but you’re also painting with colors, textures and flavors that you can carry into fall cooking.”
Seasonal Recipes to Try
Roasted Tomato Soup
- 3 pounds ripe tomatoes, halved
- 1 onion, quartered
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
Roast tomatoes, onion and garlic at 400°F until softened. Blend with broth, season, and simmer 15 minutes. Serve with grilled cheese.
Quick Refrigerator Pickles
- 4 cups sliced cucumbers
- 1 cup sliced onion
- 1 cup vinegar
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons salt
Combine vinegar, water, sugar and salt; bring to a boil. Pour over cucumbers and onions in a jar. Chill overnight before eating.
Herb Butter
- 1 stick softened butter
- 2 tablespoons chopped fresh herbs (basil, parsley, dill, or chives)
- Pinch of salt
Mix together and roll into a log with parchment paper. Chill and slice to top grilled meats, steamed vegetables, or warm bread.
As the garden begins to wind down, the season is far from over. With a little creativity, this transition can be the most inspiring time of all.