Summer is coming to a close, and there are necessary steps needed to maintain a fall vegetable garden. These particular veggies would be great for stews on a crisp fall evening, numerous side dishes, veggie trays for those tailgates and Sunday football gatherings or a nice crumbly salad with some warm-breaded chicken. With some care and planning, these tips will guarantee you have an agreeable stock of healthy home-grown veggies.
- Gardeners should start preparing for planting in July or August. This allows for plenty of time for seeds and plants to grow before the first autumn freeze.
- To determine when to start planting, find out the number of days to maturity for the vegetable. Next, count back the number of days from the first average frost dates. You will find maturity information on seed packets and some plant labels. Some vegetables even taste better when nipped by a light frost.
10 Plants for Your Fall Vegetable Garden
Broccoli - Broccoli seedlings should be planted 10 weeks before the first frost date in your area. Feed the plants 3 weeks after transplanting into the garden. Use a low nitrogen fertilizer. 70 days to maturity.
Brussels Sprouts – Brussels sprouts are ideal for fall gardens because they really taste best when allowed to mature in cool weather. They are ready for harvest when they are firm and green. 90 days to maturity.
Cabbage – Plant seedlings 6 to 8 weeks before the first frost. If the heat of summer is still intense when it's time to plant in your area, give the young plants protection from sun. Cabbages are heavy feeders that require fertile soil rich in organic matter and consistent moisture. 70 days to maturity.
Cauliflower - Plant seedlings 6 to 8 weeks before the first frost. Rich soil and consistent watering are the keys. Fluctuations in temperature, moisture and nutrients can cause the plant to "button" or produce small, undersized heads. Blanch the heads by tying the outer leaves together over the heads when they are about 2 to 3 inches across. This keeps them from turning green and becoming bitter. 60 days to maturity.
Kohlrabi - Kohlrabi is a member of cabbage family, but it looks and tastes similar to a turnip. The bulbous edible portion grows just above the soil line. Shade young plants from summer sun. 40 to 60 days to maturity depending on variety.
Lettuce – Sow seeds in late summer. Provide the seedlings with consistent moisture and shade from the afternoon sun. 45 to 60 days to harvest depending on type and variety.
Mustard Greens – Sow seeds 6 weeks before the first frost. Seeds will germinate in soil that is 45 to 85 degrees F. Keep the soil consistently moist to encourage rapid growth and tender greens. 45 days to maturity.
Radish – Sow seeds for radishes 4 weeks before the first frost. Winter varieties such as China Rose, mature slower, grow larger and store longer. They should be sown about 6 weeks before the first frost. Sow the seeds evenly so you don't have to thin them. No feeding necessary, but soil should be fertile and well drained. They are quick to mature so check them regularly. They are ready to harvest as soon as they are of edible size. 25 to 50 days to maturity depending on variety.
Rutabaga – Sow seeds 12 weeks before the first frost. In regions where summer is long and hot, wait to sow seeds until night time temperatures are consistently around 50 to 60 degrees F. Rutabagas are a cross between cabbage and turnip. Although they are suitable for early spring gardens, they seem to have the best flavor when grown in fall. Keep the soil consistently moist to prevent roots from forking. 90 days to maturity.
Spinach – Sow seeds 5 weeks before first frost date. The short days and cool, moist weather of fall is even better for spinach than spring. An established spinach crop will last well into winter and can survive temperatures down into the 20s. Spinach prefers very fertile soil to encourage rapid growth and tender leaves. 45 days to maturity.