Frost to Hard Freeze: A Gardener’s Guide to Surviving the Fall Chill

As the chill of autumn settles in, it’s crucial to understand the differences between frost, freeze, and hard freeze to protect your precious plants.

Frost: Frost appears when water vapor in the air deposits as ice on solid surfaces. This typically happens when temperatures dip between 33°F and 36°F, especially with light winds. While frost may only cause minor damage, it’s important to note that if the air is dry or the winds are strong, frost can be unpredictable. Mark Longstroth from Michigan State University Extension explains, “A frost is when you see a visible layer of ice, while a freeze is simply when temperatures drop below freezing.” Sometimes, you might even spot frost while the air remains above freezing due to colder surfaces, like your car or roof.

Freeze: A freeze occurs when temperatures drop to 32°F or lower. This can lead to significant damage for many unprotected plants, especially if the freeze lingers for several hours. 

Hard Freeze: When temperatures plunge to 28°F or lower for a few hours, we experience a hard freeze. Unfortunately, this often means the end for many plants and seasonal vegetation.

Black Frost: This occurs when temperatures drop low enough to freeze plants without visible frost. Frozen plants can take on a sad, water-soaked black appearance as they perish.

Wind Freeze: A cold air mass can sweep in, causing temperatures to plummet, even with winds at play.

For gardeners who want to extend the life of their garden, here are some simple actions you can take:

1. Cover your plants. Use frost fabric, sheets, or plastic to shield your plants.

2. Water wisely by giving your plants a drink with warm water to help them stay resilient.

3. Let water run at a gentle trickle for a few days to maintain moisture—just don’t overdo it!
4. Wrap young tree trunks to help insulate them against cold temperatures, preventing freeze damage and maintaining healthier bark during harsh winter conditions.
5. Overwinter potted plants by moving them indoors to a cool, bright location or using a cold frame for protection. Insulate pots with mulch or wraps, group them together for a microclimate, and remember to adjust your watering schedule to prevent rot during the colder months.

For specific timing, check the Idaho Average First Frost Date Map for accurate information tailored to your county.

By taking these steps, you can help your plants brave the chilly weather and thrive until spring returns. Protect your green friends, and enjoy a flourishing garden year-round!

Frogs and Toads in Our Backyard Ecosystems

Have you ever noticed frogs and toads in your garden? Has their population on your property increased or decreased over the years? Frogs and toads play an important role in many ecosystems. Gardeners can take steps to build habitat for frogs which will not only benefit their garden but other species as well.

Frogs control pest populations that carry disease and damage crops. As tadpoles, frogs feed on mosquito larvae. When they develop into frogs, they eat mosquitos and other flying pests. Frogs are considered a keystone species which means they consume many other things, are consumed by other things in the food web, or are linked to other species in various ways. Mammals, birds, insects, and invertebrates are linked to each other within the ecosystem food web by frogs. 

Declining numbers of frogs can adversely affect the food web but home gardeners can take steps to protect their habitats by making simple modifications to their property and garden areas. For example, planting low-lying shrubs or plants will allow frogs to feed while being protected. Leaving native plants on stream banks and protecting wetland areas will improve and, in some cases, increase their available habitat. Also consider making brush piles for amphibians to hide in and installing fishless ponds where amphibians can mate, lay eggs, and develop.

Limiting animal and human access to flowing or contained bodies of water and the surrounding wet habitat, called riparian zones, can also support frog populations. Livestock can contribute to the loss of stream or pondside habitat, so keeping them away can be of great benefit. Cats or other pets who prey on frogs can be kept indoors, especially at night when frogs are feeding. Human-caused pollution on a large scale also affects the ability of frogs to thrive. Environmental temperature changes affect their ability to absorb oxygen and maintain mortality rates in reproduction.

Frogs, toads and other amphibians often indicate the overall health of an ecosystem. If frogs are present, it's likely many factors including pollution, interspecies predation, oxygen levels, etc., are in balance. When amphibians disappear, it's time to figure out what's wrong. Protecting frog and toad habitat will benefit your garden and make a difference to many species in the ecosystem.

Jams, Jellies, Preserves, Marmalades - Yummy!

Fresh, spreadable fruit in the form of jam, jelly, preserves,
or marmalade, might possibly be summer's sweetest reward. The best part is that they are easy to make and can be enjoyed long after you put your garden to bed. So, what is the difference between each of these spreadable options? 

Before we dive in, it helps to know that there are two main factors that turn fruit into a thick, spreadable texture: heat (from cooking) and pectin. When fruit is heated, it will lose liquid, causing the fruit to reduce to a firmer state. Pectin is naturally-occurring in fruit and happens to also make fruit thicken when cooked. However, not all fruit contains enough pectin to reach a firm texture, so many spreadable fruit recipes call for additional pectin.

Jelly:
Jelly is the firmest and clearest of the sweet, spreadable options. The fruit is cooked and strained so only the juice ends up in the final product. Jelly is so firm that you could turn the jar over and slide the jelly out in one solid piece.

Jam:
Jam is a chunkier version of jelly. Jam has more fruit pieces and is slightly looser in texture. Chopped or pureed fruit is cooked with sugar, so pieces of fruit end up in the final product. Jams are not clear and not solid like their jelly cousin. Here's a video for strawberry freezer jam!

Preserves:
Preserves are like jam but contain more and bigger pieces of fruit. Preserves have the least gel-like consistency. They are great for serving with cheeses and meat dishes.

Marmalade:
Marmalade is a preserve, but it is made only with citrus. The whole fruit, rind and all, create a bitter-sweet spreadable delight. Lemon, orange, and grapefruit make great marmalades. Marmalades are aromatic with complex flavors and oils from the citrus peels.

Jam, jelly, preserves, and marmalade start out almost the same, but take different forms depending on how they are processed. Whether you like your fruit a spreadable solid, with small pieces of fruit, with large pieces of fruit, or you want the complex flavors of citrus, there is always something good you can choose to put on your toast. 

“Leave the Leaves” vs. Fall Cleanup

Leave the Leaves vs. Fall Cleanup - Is It Contradictory?

Each fall, gardeners in Southwest Idaho face the same choice: clear out leaves, stalks, and seed heads—or leave them in place for wildlife. At first glance, the advice seems to conflict. In practice, both approaches are grounded in science. The key is knowing what to remove and what to keep.

Why Cleanup Still Matters

Some plant debris harbors pests and pathogens that overwinter in our climate. Powdery mildew can persist on cucurbits and peonies; tomato blight can linger in stems and fallen fruit; rust fungi hang on in hollyhock stalks. Insects like squash bugs and grasshoppers survive in crop debris or soil. If this material remains, it becomes a ready source of infection or infestation in spring. Removing diseased or infested debris in fall reduces inoculum and pest pressure for the following season.

What about composting? 

Most plant pathogens are inactivated at sustained hot-compost temperatures around 131–140°F for several days. However, many weed seeds and tougher pathogens need higher and longer exposure—often 150–160°F with thorough turning so all materials pass through the hot core. If your backyard pile doesn’t reliably reach and hold those temps, it’s safest to bag diseased plants and noxious weeds rather than compost them.

Why We Also “Leave the Leaves”

At the same time, many beneficial insects and birds depend on fall’s “messiness.” Research and field observations show that native bees and other insects overwinter in hollow or pithy stems and within leaf litter. Seed heads from plants like coneflower, rudbeckia, and native grasses feed birds through winter. Decomposing leaves improve soil structure and organic matter—especially helpful in our typically lean, alkaline Intermountain soils.

Finding the Balance

Think “tidy where you must, messy where you can.”

Remove: Blight-infected tomato vines, mildew-covered cucurbits, rusted stalks, and obviously infested material. Dispose rather than compost unless your pile truly runs hot and is turned.

Leave: Healthy seed heads and stems for winter structure, food, and habitat. A thin layer of leaves beneath shrubs, trees, and perennials helps insulate soil and shelter beneficials.

Modify: Clear leaves from lawns and hardscapes to prevent turf smothering and slick surfaces, but keep some in beds and wild corners.

Local Timing Tips

Wait for dormancy before major cutback—typically late October into November. Leaves retained under woody plants conserve soil moisture through our dry winters. In early spring, cut back the stems you left standing before new growth begins; by then, most overwintering insects have emerged.

Takeaway

“Leave the Leaves” and fall cleanup aren’t opposites—they’re complementary. Remove the problem material; keep the habitat. That balance supports pollinators, birds, soil life, and a healthier garden next season.

Resources:

https://blog.nwf.org/2024/09/how-fallen-leaves-support-moths-and-butterflies

https://www.usda.gov/about-usda/news/blog/fall-leave-leaves

https://www.nwf.org/Home/Latest-News/Press-Releases/2025/9-16-2025-Leave-the-Leaves-Survey

Bringing the Fall Garden Into Your Home

Fall is a season when the garden gives us more than food — it also offers color, texture, and beauty to enjoy indoors. Pumpkins, gourds, leaves, seed pods, and even dried flowers can all be used in creative ways that celebrate the harvest while making good use of what we grow.

Pumpkins and Gourds Beyond the Jack-o-Lantern

Pumpkins are the stars of the season, but they’re not just for carving.

• Table displays: Mini pumpkins and colorful gourds add natural charm to a centerpiece.

• Serving dishes: Hollowed-out sugar pumpkins can hold soups, dips, or baked custards.

• Long-lasting decoration: Wipe gourds and pumpkins with a mild bleach solution (1 part bleach to 10 parts water) to slow decay and extend their indoor life.

Many hard-shelled gourds can be dried and later crafted into birdhouses, bowls, or ornaments. This was once a traditional farm practice — practical and decorative.

Leaves and Seed Heads for Autumn Beauty

Raking piles of leaves is inevitable, but setting aside a few of the most colorful can bring the season indoors.

• 
  Pressed leaves: Layer between wax paper or in heavy books to create natural bookmarks or frameable art.

• Wreaths and garlands: Combine bright leaves with acorns, pinecones, or crabapple branches.

• Table scatter: Dried leaves, paired with seed heads from sunflowers or rudbeckia, make an easy seasonal accent.

Seed pods — like milkweed, poppy, or love-in-a-mist — can be dried and added to bouquets. Sunflower heads can be hung as bird feeders, doubling beauty with function.

Garden Herbs and Flowers in the Home

Fall is also a perfect time to bring herbs and late-blooming flowers indoors.

• Dried herbs: Bundles of thyme, sage, or oregano not only flavor autumn cooking but also scent the kitchen.

• Everlastings: Flowers like strawflower, statice, and globe amaranth hold their color when dried, brightening indoor arrangements.

• Aromatic décor: Lavender stems, mint sprigs, or even fennel seed heads can be tied into small sachets or seasonal potpourri.

Fun for Families

Involving children or grandchildren adds joy to the season. Let kids paint pumpkins instead of carving for longer-lasting decorations. Press leaves into shapes for greeting cards. Fill clear jars with acorns, gourds, and berries for a simple, kid-friendly display. These projects connect younger gardeners to the rhythms of the season and show them that the garden’s value goes beyond the harvest basket.

Closing Thought 

Your fall garden is more than a place of work — it’s a source of beauty and creativity. Pumpkins, gourds, leaves, herbs, and seed heads can all be transformed into seasonal decorations that bring warmth into the home. With a little imagination, the bounty of the season will carry you indoors and brighten the darker months ahead.

Looking for Inspiration?

https://www.bhg.com/halloween/crafts/fall-crafts-with-leaves

https://www.bhg.com/gardening/design/projects/make-pressed-flowers

https://www.hgtv.com/lifestyle/entertaining/our-favorite-pumpkin-ideas-for-halloween-pictures

https://roomfortuesday.com/fall-pressed-leaf-artwork

Roasted Tomato Sauce Preservation the EASY Way!

 It’s that wonderful time of year, when we are beyond the  scorching hot days of our summer and we’ve settled into the 90s. This is also the time when tomatoes come on with a fury! If you’ve planted many varieties, as so many of us do, then it’s almost a sprint to keep up with the daily harvest. As an advanced Master Gardener and advanced Master Food Safety Advisor with the University of Idaho Extension program, I’m always looking for the quick and easy way to use what comes from my garden.

I’ve grown it. Now…what? Many years ago, I made and water bath canned my own tomato sauce. It was a lot of work. Since then, I’ve procured the mother of all freezers and now, what I would have canned years ago, I freeze. This way, I have the fresh taste of my garden, all year round. And, the bonus is, I know exactly what goes into what I freeze.

Making and freezing the sauce begins as soon as I have enough tomatoes for a batch. You can use any variety and any size of tomato. I’ll wash, core and quarter the big ones. The Sun Sugar cherry tomatoes, (that I’m so fond of) go into this procedure, whole.

I have peeled garlic, olive oil, salt and pepper at hand. Often, I’ll tuck basil leaves under the tomatoes, if my plan is to make the base for a drop-dead-delicious marinara sauce.

I’ll use a small pan, if I have a smaller batch. I’ll save energy and roast the tomatoes in my toaster oven. Conversely, I’ll use a large restaurant size pan when roasting in my larger, convection oven.

Once I’ve filled the pan with tomatoes, garlic and (sometimes) basil, I drizzle a very conservative amount of olive oil on top. This year, I’ll use a pump atomizer to coat the ingredients with oil, I think it will be more effective and cut down on the amount of oil used. If you use fresh basil, tuck it under the tomatoes, as it can tend to burn during the roasting process.

I pop the entire pan into a preheated, 400° oven and set a timer for 20-minutes. I use this time to revel in the glory of the smells that come from the oven…even opening a window to entice neighbors. I will also tidy my work space during the roasting time. After 20 minutes, I check for signs of roasting. Look for small char marks on the tomatoes and garlic. Check for tenderness in the tomatoes.

Now, I’m in the home stretch! After removing the pan from the oven and letting it cool to touch, I’ll put the contents of it in my blender. I whiz it until it’s pureed.

The next step is not entirely necessary. But, I do it to achieve a velvety smooth consistency. I pour the mixture through a wider gauge strainer to catch any seed or skins that didn’t get blended. This step really does kick it up a notch in terms of quality. Because the skin stayed on the tomatoes during the entire process, there are still plenty of vitamins in the sauce.

I put my sauce in freezer-safe containers with ½ inch head space (for possible freezing expansion), and I label EXACTLY what I added to the mix. This way, I know if I’ll use the sauce for stews, chili, Italian or Mexican recipes. Plus, nothing goes in my freezer without a date. Try to use the sauce within a year’s time.  

The quality of the sauce really holds up with this procedure. The other night, I made homemade pizza. The container I thawed (from my 2016 harvest) was a bit thin for pizza sauce. I simply put the contents in a saucepan and added a small amount of cornstarch. In minutes, I had thick, delicious homemade pizza sauce. The results were delectable!

Gardener Guide to Saving Seeds

Saving seeds is sustainable and saves money. It also helps strengthen plants as they adapt to local conditions and it preserves your favorite heirloom varieties. Many gardeners love to share or swap their seeds with other gardeners. In this light, we can learn a lot about seed saving from Small-Scale Market Gardening (SMG), which is all about keeping things sustainable, encouraging variety, space-saving, and sharing among gardeners. This process helps plants become stronger and better suited to their local environment.

How to Save Seeds 
Start by selecting healthy, non-hybrid plants. Allow fruits and vegetables to mature fully on the plant before harvesting. Wet seeds, like tomatoes, should be separated from the fruit, rinsed, fermented, and then dried. Fermenting helps remove the gelatinous coating that sometimes inhibits germination. Simply put seeds in water for a few days until a layer of mold forms, which helps break down the coating. After fermentation, rinse the seeds well and dry them. Dry seeds, like beans and lettuce, need to be removed from pods, separated from chaff, and dried. Store dried seeds in labeled envelopes or airtight containers in a cool, dry place to maintain their viability. If you want to be especially crafty, you can use pre-made templates to make your own seed packets!

Concerns About GMO Seeds
Home gardeners sometimes worry about exchanging seed with other gardeners because they don't want GMO contamination. GMOs are not likely to be found in your home garden because no retailer sells genetically engineered seeds to home gardeners. GMO crops are expensive and commercial farmers are required to sign a contract that protects the patented technology. These companies do not sell GM-crops to the home garden market or to garden centers.

The Best Plants for Beginners

• Tomatoes & Peppers are self-pollinating and easy to dry.
• Beans & Peas should be allowed to dry in their pods before you harvest them.
• Lettuce produces abundant seeds and is easy to grow.

Other Things to Consider
Be sure to prevent cross-pollination by isolating certain plants like squash, pumpkins, cucumbers, melons, and corn to maintain pure seed varieties. 

Test germination by sprouting a few seeds before planting. This can be done indoors before the season starts. It is also a good idea to write the date on your seed envelopes and use the freshest seeds first.

By practicing these techniques, you’ll cultivate stronger plants and preserve valuable varieties for the future. Happy seed saving!