Although most gardens around the United States begin to slow around September, the South can be a warm-weathered goldmine for fall vegetables. Harvest the remainder of your summer fruits and get ready to fill your table with an abundance of leafy greens this season.
These spicy leaves will add a zing to any salad for your lunch or side dish. They typically grow about a foot wide and a foot tall, and you can continue to harvest them until the plant gets too strong for your taste. Not only does this veggie pack a punch, but it also grows beautiful, edible white flowers that taste about as great as they will make your salad look!
Plant beets in soil that has been worked down to about 8-10 inches and clear of rocks. This fall vegetable prefers full sun, mulch and being watered well. They take about 70 days to fully mature but can be harvested whenever you’re ready to eat them – as long as the greens are not over six inches tall. Beets can be frozen, canned and pickled!
3. Broccoli Transplants
Lieutenant Broccoli does best in the warmer, Southern climate and loves to be in full sun. Although this plant does well in the fall, remember to water it consistently for the best flavor and more abundant harvesting. Space these plants at least 18 inches apart because they can ground between 18-26 inches tall.
4. Brussels Sprouts Transplants
We know…who likes Brussels Sprouts, right? But they’re so good for you and – let’s be honest – mom will be proud of you. These mini-cabbages grow along a thick stem on a plant that can reach up to two feet tall and 18-24 inches wide. Although they take nearly 90 days to fully mature, this fall veggie is actually very high in protein.
It’s no secret that vegetables taste better when you grow them yourself; carrots are no exception to this rule! Skip the grocery store and experiment with some carrots in your backyard this fall. You can have full-grown, delicious rabbit treats in 2 to 4 months if you keep the soil moist (use mulch!) and feed with fish emulsion when the greens are about three inches tall.
6. Cauliflower Transplants
Needing well-drained, nutrient-rich soil, the Cauliflower loves full sun and a head can grow up to six inches. Space these plants out about a foot and a half apart and enjoy raw or steamed! This white, cold-resistant veggie will turn white if you cover the head with the upper leaves once it reaches about two inches across. Use a clothespin to keep the leaves in place and watch your vegetable blossom.
7. Collard Greens
What self-respecting Southerner would leave their garden collard-less?! Georgia Collards love the sun but can withstand a little shade throughout the day. They mature in about 45 days and can grow anywhere between 24-36 inches tall. This sweet vegetable can tolerate a frost if it is already an established plant in your garden when the cold rolls around. Harvest the leaves when they are up to ten inches long and young for the best flavor!
Will you be entertaining the hippie in you this fall? Curly Kale is fitness’s most popular trend right now. A single plant can grow up to a foot wide and two feet tall, and it takes about 60 days for it to mature. Believe it or not, a light frost will actually make the blue-green leaves taste sweeter for your salads or hipster recipes!
A classic, leafy veggie that goes well with just about anything! This fall plant loves to be in the sun but needs a little shade throughout the day as well. Although the plant can grow up to a foot tall and wide, the leaves will reach three to six inches when they are ready to harvest. Taking less than a month to mature, this is the best crunch-time fall vegetable to plant in your garden.
Not many people are accustomed to the idea of turnips or how to eat them, but you would be surprised to see just how many recipes can include them! Part of the mustard plant family, turnips are root veggies and extremely easy to grow. The entire plant is edible (even the roots!) and taste best when they are small or about two inches in diameter.
Fall vegetables are absolutely delicious and make for some delectable salads through the season (and even into winter)!
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