Fall is that perfect time of year when one can increase their gardening collection and get the best yield deep in the cool season. If you choose the right vegetables for your fall garden, then it could be very healthy and fulfilling for the upcoming harsh winter.
This article explains 20 perfect vegetables to grow this fall, with elaboration on how to get started on each plant.
Kale is one of the hardiest greens; it loves cooler temperatures and can even be sweetened by frost. It can withstand temperatures as low as 20°F (-6°C), creating an awesome possibility of harvests into fall and early winter.
To grow kale, plant seeds or sets of kale in well-draining soil replete with organic matter. Allow the plants to receive at least six hours of sunlight per day. For harvest, pick off outer leaves as desired and let the plant's center continue to produce.
Spinach is an adaptable, cold-tolerant green, that does well in the cool season: its extremely fast growth rate makes it perfect for fall gardens. It does best within a temperature range of 35°F to 75°F (1.6°C to 24°C) and will tolerate light frosts.
For optimum development, spinach needs a rich, loose soil. The best time for direct seeding into the garden is about six weeks before the first frost. For the whole cultivation period, the soil should be always kept moist, with partial shade if the weather happens to be warm.
Carrots are those vegetables whose roots sweeten even more in cooler weather after a light frost, particularly. They really do require loose, well-drained soil to form well and may take anything from 60 to 80 days to mature.
You can plant carrots by direct sowing in the garden. Seeds should be sown in a thin manner as carrots have the tendency to be overcrowded. The soil, where the roots are supposed to develop, shouldn't contain any rock or clump.
Beets are one of those vegetables that take care of two purposes in one, as they produce edible roots and very nutritious greens. Since they grow in the fall, their roots are sweeter after a frost.
Beets are relatively fast-growing vegetables, taking about 55-70 days to reach maturity. Plant by sowing beet seeds directly in the garden a few inches apart in rows. For best flavor, harvest the roots when they reach near golf ball size and use the leafy greens raw in salads or sautéed.
Turnips are those vegetables that produce a palatable root with leafy greens. They grow in as little as 30 to 60 days, perform well, and can be stored under the soil for a longer period of time.
The best performance from turnips will be obtained in well-draining, fertile soils. You'll want to keep the soil consistently moist and, as the seedlings emerge, thin them out so that the roots develop properly.
Fast-growing radishes mature in as little as 20 to 30 days. It is a cool season crop and does well with calendula or marigold. You can directly sow the seeds into loose well-draining soil. To speed up its growth, just keep the soil moist and do the harvesting at about an inch root diameter.
Not many greens say 'fall' like lettuce does. Coming in a variety of types, from leaf to romaine, the flavors and even textures can be substantially different with each. While some varieties will make great additions to salads, others are excellent for wraps and sandwiches.
To grow lettuce requires little room for growth and is a great candidate for smaller plots of garden space or containers. You can pick it leaf by leaf or as a whole head, whichever your purpose calls for.
Arugula is fast-growing and will take just weeks from sowing before harvest. With so many kinds of greens available, arugula is one of the few that can grow so well in cooler temperatures, hence ideal for fall planting.
You can grow arugula by directly planting in the garden and it does not require a lot of space, but you may also grow it in containers if desired. For a continued harvest, plant in succession every couple of weeks, for continued harvesting over the course of the season.
Swiss chard does well in light frost and is really a good choice to plant in fall gardens. This is a cut-and-come-again crop, continuing throughout the season, where multiple harvests can be taken.
Individual outer leaves can be picked off as needed, and it will continue to produce. Swiss chard is quite versatile, stores well in the refrigerator, and can be used fresh in salads, sautés, or soups.
Another vegetable that is best when grown in fall is Brussels sprouts. They are often the last veggie standing as fall turns to winter. These miniature cabbage-like heads develop along a tall stalk and taste even better after a light frost.
Just, harvest from the bottom up, as the sprouts will continue to grow from the top. To grow brussels sprout better, plant marigolds and nasturtiums nearby to help fight pests like cabbage moths and aphids.
Broccoli seedlings that are started in late summer are less prone to those random freezes the spring-planted crop may be susceptible to. Once mature, they can tolerate light frost, but it is important to harvest them prior to the first hard freeze.
Since broccoli takes a bit longer to mature, one can consider starting seeds indoors a bit ahead of time, then transplant into the garden by mid-summer. It grows well with consistent moisture and in nutrient-rich well-drained soil. You will continue picking side shoots after picking the central head.
It is best to start cauliflower seeds indoors, then later transplant the seedlings into well-drained, fertile soil, 18 to 24 inches apart. To keep the heads white, blanch them to protect them from sunshine as they grow.
Harvest when the head is full and firm. You should strictly avoid planting them in an area where another nightshade like pumpkin and eggplant has been within the last couple of years.
You should start your cabbage seeds indoors in the middle to late summer because they benefit from warmer soil at the time of planting. The cooler temperatures during the maturation of the leaf enhance the flavor and tenderness.
Heads can be harvested when full and firm; so harvest by cutting at the base of the head. Harvested cabbage will keep longer in a cool, dry place.
Mustard greens have quick growth and sharp, spicy flavor. They grow best in temperatures of 50°F to 75°F. In addition, they are ready for harvest within 30-45 days after planting.
To grow, sow the mustard green seeds in the garden directly about an inch apart. The ideal setting for mustard green cultivation is in well-drained soil that maintains even moisture. Later, thin the seedlings for better development.
Collard greens are tough, cool-season vegetables that do tremendously well in the fall garden. They can tolerate light frosts; after cold exposure, they tend to be sweeter.
Highly nutritious, collard greens are available for continuous harvest well into fall. For growth, the plant needs well-draining, richly fertile soil and regular watering.
For harvesting, the leaves at the outside may be removed at any time for use while allowing the center to continue to develop.
You'll get better growth rates by directly sowing the seeds of bok choy in your garden during late summer, hence getting the benefit of warmer soil.
As the temperature cools in fall, the tender leaves and crisp stalks can develop their best flavor. Bok choy can be harvested within 30-60 days and hence is a quick-growing crop for fall. Bok choy is a delicious addition to stir-fries, soups, and salads fresh.
Another vegetable that thrives during the early fall planting is peas. They grow fast and love cooler temperatures, can handle a light frost, and are ready before winter.
Plant the pea seeds directly into the garden about two inches apart. Place climbing varieties on trellises or netting for support growth. You can harvest peas when the pods are full and the peas inside are plump. Eat them fresh or preserve them for later use.
Garlic is fall-planted, maturity comes the next summer. That is, garlic does best with a long growth season and period of cool temperatures to develop.
To grow, place individual garlic cloves directly in the bed, placing them about six inches apart, set two inches deep. It prefers well-draining, fertile soil that provides consistent moisture.
Garlic is ready to harvest during summer when the tops begin to show yellow and dry. Let the bulbs cure for long-term storage.
Onions are slow growers and love cooler temperatures to be ready for harvest during mid-to-early summer. Plant the sets or seeds of yellow, white, or red onions four inches apart.
Onions need well-draining, fertile soil and adequate moisture during the growing season. Keep the garden weed-free since they compete for your onions' nutrition. Onions are ready for pulling when the top starts to fall over and dry. You can dry onions, in which case it may last 2 to 3 years.
Fall is the time for leeks, a hardy vegetable into winter. Light frost doesn't bother them and will continue to grow in cooler temperatures. Start seeds indoors and transplant them into well-draining, fertile soil.
Plant them about six inches apart. As plants develop, hill the soil up around the stems. This blanches them, which makes the stalks white and tender to eat.
Companion plants are the best natural ways to promote maximum yield by protecting the major crop. They are like bodyguards to these veggies.
Here are some of the fall vegetable companion plants that keep pests and diseases away from them.
