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14 veggies for your fall garden
Choosing vegetables that are ready to harvest quickly gives your garden a real boost in the fall. Plant these seeds in the late summer, and you'll be enjoying fresh, tasty vegetables before you know it!
This leaf lettuce has a peppery flavor and is a great addition to salads and sandwiches. It can also be used as a tasty garnish for all kinds of food, hot or cold. Other greens like Swiss chard also do well in fall gardens.
Spinach is one of the hardiest fall vegetables, and can grow into the early winter. When freezing weather arrives, stop picking leaves and protect with a plastic tunnel unless it will have a blanket of snow for most of the season. It will often survive the winter and begin producing new leaves first thing in the spring.
Considered a health "super food," mustard greens are loaded with antioxidants, fiber, and iron. They have a mild mustard flavor and are a great addition to salads. Mustard greens are also used in many recipes.
Turnips are delicious right out of the garden, cut into slices. They can also be cut into chunks and added to pot roast or a pan of roasted vegetables.
Radishes come in many colors, sizes, and shapes, but they're all fun to grow and well suited to fall gardens, since they're often ready to harvest in less than a month. These spicy veggies are also good candidates for container gardening.
Broccoli is packed with nutrients and easy to grow. Its frost tolerance makes it perfect for fall gardens. After harvesting the broccoli itself, leave the leaves on the plant. This often results in sideshoots, which provide a second or third crop.
Carrots are perfect for fall gardens because they get sweeter as the temperature cools. Pile mulch over them to prevent freezing, and you can harvest them into early winter.
Beets are good for more than just pickling! Use these fall garden superstars in salads and soups, or roast them for a tasty and healthy side dish.
Like carrots, cauliflower also gets sweeter as the temperatures drop. Look for a new variety of purple cauliflower, which doesn't require blanching like most white varieties. Harvest the bunches of cauliflower before the buds start to open.
Green onions, or scallions, are an excellent fit for fall gardens. You can either harvest them young and eat them right out of the garden, or let them grow until they're round and full.
Cabbages can be found in many different colors and sizes. Late varieties such as "Vantage Point" are good for fall harvests, and the "Gonzales" variety is ready to harvest in about 60 days.
You may not be familiar with kohlrabi, but it's always fun to try something new in the garden! A member of the cabbage family, most varieties are light green or whitish, but this "Kohlibri" variety has purple skin and blue-green leaves. The bulb-like stem of the kohlrabi can be sliced and eaten raw, or roasted with other vegetables. It's also being used in more and more recipes as it becomes more widely grown.
Kale comes in many colors and varieties. It is packed with phytochemicals like lutein, which is linked to a reduced risk of eye problems. It is also used as a cancer-fighting vegetable, and it's rich in vitamin A, calcium, and potassium. Wash kale well and boil leaves for a few minutes before using in recipes. Kale can also be tossed with olive oil and baked to make crispy kale chips.
You can grow almost any type of herb in your fall garden. Plant several different varieties in containers, and when temperatures dip below freezing, they can be moved to a sunny windowsill in the kitchen. Nothing jazzes up your favorite recipes like fresh herbs!
Plant now and enjoy a late fall harvest!