Generally, planting a fall garden is something that should be done—depending on where you are—in mid-summer. Most vegetables take around three months, give or take, to begin providing a yield. Following that, of course, we’d like a little time to reap what we have sown for a while. So, by the time fall swings around, in actuality, it is a little late to be starting a fall garden.
However, there are plants that can still be put into the ground once the leaves start changing, as they either provide quick results (many plants can provide food in less than 60 days) or tolerate a bit of frost here and there. For those who live somewhere where the snow has already started, then the game is up. Perhaps consider a greenhouse, a cold frame, or some indoor container gardening.
Whatever the case, these are some plants that don’t mind a little nip in the air and can provide food for an extended harvest.
Radishes
They tolerate cold temperatures, and they reach maturity quickly. Radishes are one of the fastest plants to go from seed to salad. They make great pickles that’ll last into the winter months, and they provide a delicious spice that’ll warm up woeful days of rotten weather.
Dark, Leafy Greens
A large spectrum of dark, leafy greens—kale, collards, spinach, mustard, and cabbages, like bok choy—are well suited for lower temperatures, dipping even below freezing, and some of them even improve their flavor after a chill. They grow fast, provide a heap of nutrition, and keep us healthy.
Beets
Being the base for borscht, that Russian favorite, it’s no wonder that beets withstand a bit of frigidness. They, too, grow fast and provide a harvest in about two months. They have a good shelf life, are delicious pickled, and can add so much to meals.
Peas
A favorite veg for all, peas come in great variety, many which—especially plain English peas or garden peas—can survive a drop in temperature. They are a cold weather crop that gets down to business, yielding in about 60-70 days, just in time to dodge winter’s ominous return.
Broccoli Rabe
In reality, broccoli itself is a great fall time veggie, resistant to frosts, but it takes a little longer to grow (over half the year). On the other hand, broccoli rabe works its magic quicker, in as little as forty days, and is in season until the first time winter drops some ice.
Carrots
Photo: https://www.onegreenplanet.org/lifestyle/secrets-to-buying-root-vegetables-in-fall-for-cheap-and-storing-them-for-the-winter/
Carrots can be planted up until about two months before the first frost, and they actually make great companion plants with leeks (our next crop on the list) and radishes, which grow much faster and are out of the winter when carrots need the space. They also store well for winter and make great, warming soups.
Leeks
A delicious onion flavor that pairs well with potatoes, works wonders in soups, and provides an extra zip to salad. With enough mulch to keep the ground from freezing around them, leeks can provide harvests throughout the winter.
Herbs
Some herbs are very comfortable in mild winters, producing great flavor deep into the year or, for some, throughout the year. Favorites like parsley, sage, rosemary and thyme (yep, just like the song) are hip to a cool autumn. Chives, cilantro and mint are other viable options for cold weather.
Lettuces
Lastly, loose-leaf lettuces are the perfect choice for winter growing. They work well in containers or the ground, tolerate some cold, and can be harvested as needed. Thus, when the weather finally does take them, they’ll have already provided a few good salads.
Otherwise, make sure to make the most of autumn farmers’ markets and all the fantastic food that fall provides. It’s possible to continue eating fresh, filling and local fruit and vegetables in most places for most of they year.
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