Cabbage

We recommend you try Late Dutch Flat cabbage this season. Known to produce well into December in many climates, this hardy variety grows huge 10" to 15" heads and brings delicious flavor and texture to salads and slaws. While we think Late Dutch Flat cabbage is best eaten fresh, it retains its flavor when cooked, too. This variety stores well in the fridge or root cellar! 

Carrots

Carrots love cooler temperatures, and like with many late-season veggies, their flavor improves with a light frost. Choose a rapidly-maturing variety like Red Core Chantenay carrots. This mildly sweet, chubby variety is a French heirloom, and the carrots will grow to about six inches long in loose, sandy soil. 

Kohlrabi

Sometimes called turnip cabbage, kohlrabi is grown for its chonky round stem—though its leaves are also edible. This garden oddity matures in about 55 days, developing a cabbage-like flavor (and radish-like texture) to salads, roasted veggies, soups, and stir frys. Add some color to your cold-season garden with Purple Vienna kohlrabi. These will look smashing amid the first snowfall! 

Kale

While best started indoors, kale holds its own against fall weather and matures in less than 60 days. Everyone knows how nutrient-dense kale is, but did you know that Red Russian kale turns purple in the cold? Sounds like we're going with a color theme here...

Mustard greens

If you get them going before temperatures fall below 45°F, you can harvest baby Tatsoi mustard greens within 20 days. If you're in a milder winter climate where temperatures stay above the threshold, you'll have fully-grown plants in about 45 to 55 days. Tatsoi mustard greens are sweet with a mustardy taste, and they're excellent in salads or sauteed. 

Peas

If you like to snack on veggies right out of the garden, definitely add Sugar Sprint peas to your list. Peas are one of the earliest crops in the spring, but if you didn't have your act together at the end of last winter, you can seek redemption this fall. This sweet, crisp snap variety matures in about 60 days. 

Radishes

Easily one of the fastest-growing root vegetables, radishes are perfect for late-season gardens. All varieties are great candidates, but French Breakfast radishes are among the fastest-maturing, clocking in at around 20 days. 

Spinach

You can choose any variety of spinach for your fall garden and have a successful post-season harvest, but Bloomsdale Long Standing spinach is our current choice. It's a delicious variety that performs far better in the fall and early winter than it does in spring, providing tender, pick-as-you-need-them greens. 

Turnips

Have you tried mashed turnips yet? This dish is a pretty big deal these days, either solo or blended with potatoes. Purple Top Globe turnips mature in 55 days, and you can leave 'em in the ground until you need 'em. Their greens aren't bad sauteed or in salads, either!