Starting in late July, some of the crops you planted for spring or summer are going to be done producing and will be ready for harvest. That leaves space for something new. There are vegetables that are “short crops,” meaning that they can be harvested, under optimal conditions, in 60 days or fewer.
You be able to get another rotation of these crops in before fall hits, if you live someplace with a late fall and enough sun and warmth through early September. There are also plants that will do well up until a hard frost, like brassicas. Then there are the vegetables we plant in the fall for the spring, which includes carrots and garlic.
In any case, the time to get these seeds started is now, and each year, seed houses have new seeds to get excited about as they innovate and cross breed and try to find new disease resistance, flavors and colors to explore in their seeds. Here’s what I’m excited about. Fall and winter are prime time for brassicas—cabbage, broccoli, and cauliflower—which can struggle in heat but thrive in a bit of a chill.
And if these sound bland, you aren’t paying attention: There are so many gorgeous varieties of each out there you can turn your garden into a neon light show if you do it right. Just make sure you’ve got your slug population under control because you are creating a garden of delight for them. Savoy is a winter star.
I love it in hearty minestrone soups or for cabbage rolls or wrapping fish and grilling. is just gorgeous. I love.
