Fall Vegetables that you CAN GROW!!!!!

Fall Vegetables to grow

In fall, we think the gardening season is over. But there is still time to grow a few fall-winter vegetables. Here  are a few that are great to grow through  fall until the first frost.. Plus we can still get the freshness that garden vegetables bring all through the winter if harvested and frozen. Enjoy!

Beets

Beets are a cool season vegetable crop. This root veggie grows quickly and  they can survive frost and almost freezing temperatures. You can use both the root and the leaves. Don't let the roots get longer than three inches or else the beets will get tough and woody. Nutrition: Beets contain small amounts of several vitamins and minerals. Beet greens are a good source of calcium and Vitamin A.

Beans

Beans make a good fall garden vegetable only if you live in a warm climate, or you have at least two months before the first frost. During the summer, beanstalks get limp and tired, making late August an ideal time to plant. The whole young pods of bean plants, if picked before the pods ripen and dry, are very tender and may be eaten cooked or raw. Nutrition: A good source of vitamins A, C, K and B, folate and the minerals.

Broccoli

Broccoli is one of the best vegetables for home gardens. It is one of the least susceptible plants to pests, is rich in vitamins and minerals, and can flourish equally well in the fall and spring. Start plants indoors or outside in July or August. Protect plants from extreme temperatures. Nutrition: A good source of beta-carotene (converts to Vitamin A); Vitamin C, calcium, potassium, folate, and iron.

 

Cabbage

Cabbage is heartier than most and actually thrives in cooler regions. It can grow to maturity in late fall or early spring. Cabbage should be planted in moist soil and watered regularly, don’t let the soil get too saturated. The crop takes 2-3 months until harvested and the results are full, beautiful heads that can be stored for a few months at a time. Nutrition: A source of Vitamins C, K, & A and folate 

Carrots

Carrots are one of the most popular vegetables in the world. Carrots can be stored for up to nine months. They can also be picked whenever they reach a usable size. This makes them perfect for the impatient gardener. Nutrition: Rich in beta-carotene (converts to Vitamin A). Also a source of Vitamins C & B6, folate and essential minerals including potassium, calcium, magnesium and manganese

Collards

Collards are one of the few vegetables that actually become tastier with frost. Both cold-tolerant and heat-tolerant, collards are easygoing crops. Collards can tolerate slightly alkaline soil and drought, but the leaves may suffer. Collards are best grown in a cool, moist atmosphere with balanced soil and plenty of sunshine. Nutrition: A good source of vitamins A, C, K, and the minerals iron and calcium as well as phytonutrients.

Chard

Fresh, young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed. Their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Chard can be planted in either fall or spring, is tolerant of both heat and frost. The “ribs” may be eaten like celery. It can be harvested until frost. Nutrition: A good source of thiamin, folate, Vitamin A, C, E and B6.

Kale

Kale is one of the healthiest vegetables around. The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Along with the rest of the greens family on this list, kale is a cold-weather lover. Not only does the leafy vegetable bloom well with a light frost, but actually maintains its flavor best after picking if you keep it frozen. Nutrition: A good source of thiamin, folate, Vitamin A, C, E and B6.

Kohlrabi

Kohlrabi is a member of the cabbage family, and has a very unique appearance. It is much easier to plant and harvest than cabbage, with a six-week development period. Kohlrabi is uniquely sweet, with water chestnut flavors. It’s superb raw or steamed. Nutrition: A good source of vitamin C &B, folate and essential minerals

 

Leeks

Leeks are part of the onion family, but are cultivated for their stems, not their bulbs. Pack dirt around the base of the stem to keep the leeks upright and full of nutrients. Long-term, leeks are best overwintered in the garden and dug as necessary. And make sure they get plenty of sunlight and water. Leeks have a mild onion-like taste and are great with seafood. Nutrition: A source of Vitamins C & A, and folate.

Lettuce

Lettuce is a favorite in the garden. It is one of the first crops that can be planted, and can bloom a few weeks into the frost season. It doesn’t take a lot of room, has a shallow root system, and is fine with only about 5 hours of sunlight a day. Some recommended lettuce varieties for the fall: Marvel of Four Seasons,’ (butterhead), ‘Romance’ (Romaine), and ‘Canary Tongue’ (looseleaf). Nutrition: A good source of vitamins A, C, K and folate and the mineral manganese as well as certain phytonutrients.

Mustard greens

Mustard greens are healthy and delicious, plus you can use the seeds to make your own ground mustard! Mustard greens have a great flavor; they are often associated with a very peppery, zesty, and a very striking flavor, quite similar to that of the condiment mustard. Mustard greens are very easy to grow and grow very fast. Plant in soil that is be reliably cool. Nutrition: A source of Vitamin K, A, C and Folate.

Onions

Onions are a vegetable that comes in many popular and delicious varieties. Onions should be grown in a well-weeded area, and they thrive in the presence of other vegetables, like peas and turnips. Onions are fully mature when their tops have fallen over. After pulling from the ground allow the onion to dry, clip the roots and cut the tops back to one inch. The sweeter the onion, the higher the water content! Nutrition: A source of Vitamin C and fiber.

Peas

Peas are a fun vegetable to grow in a garden, because unlike cabbage, carrots, and beets, peas on a stalk are as beautiful as they are delicious. The small green gems thrive in early fall. Snow peas and sugar snaps are known to enjoy the cooler temps best. Plants grow in intermediate temperatures (65 degrees-70 degrees F) while flowering is accelerated by long days with cool air temperature. Nutrition: A source of Vitamins A, K and C, thiamin, folate and protein.

 

Radishes

Radishes are root vegetables. Radish plants are grown for their crisp, peppery-tasting roots. Radishes can look similar to beets, but radishes are usually smaller, smoother, and brighter in color. Radishes are the ideal fall vegetable due to their vibrant fuchsia skin. Planting these in a fall garden is easy since they take up so little space. They grow best in full sun and fertile, loose soil with good drainage. Nutrition: A good source of vitamins A, C, K and B, folate and the minerals.

Spinach

Whether it’s steamed or tossed in a salad, spinach can be enjoyed from the beginning of fall until late into the season. Spinach is a heavy feeder. Incorporate lots of compost. The best way to store excess spinach is in the freezer. Just pop it in the microwave when you are ready for a healthy, delicious treat. Nutrition: A good source of vitamins A, C, K and folate and the minerals manganese, potassium and iron as well as certain phytonutrients.

  New information on veggies is available on other websites. I make no claims that this information is the most up to date. Please do further research for yourself.