Grow with Grace: Fair Time is Fall Veggie Time

When the tents go up in front of the firehouse, the excitement of the Fair Haven Firemen’s Fair is always tempered with a little end-of-summer blues. If you’re a gardener, you may feel as though you’re headed toward the end of the season, too.

The truth is, fall gardening has a lot going for it. Weeds slow down, the weather gets more comfortable, and many cool-weather vegetables grow surprisingly quickly. Instead of thinking about the garden winding down, think about making a transition. Here are some suggestions for easing out of the summer garden and into vegetables you can harvest for the next couple of months — and in some cases, even longer.

Let’s dig in!

Leafy Greens

Lettuce is an obvious choice. And with recent concerns about foodborne illness linked to fresh produce, growing your own lettuce can be especially appealing.

Unlike spring lettuce, we don’t have to worry nearly as much about it bolting in the heat. Fall lettuce can keep producing well into chilly weather. You can start from seed, direct sow it in the garden, or buy started plants.

I usually put in a few varieties, squeezing them between summer plants that are playing out or using the space left behind by plants that are no longer producing. Lettuce is also easy to grow in pots and planters. This year, I’m even trying some in hanging baskets.

Like lettuce, arugula is a fantastic fall crop. I usually direct sow arugula and watch it take off. It grows quickly and actually prefers the cooler weather.

Spinach is another fall winner. Many varieties will keep producing for a couple of months, and some can tolerate surprisingly cold temperatures. I especially love spinach because I can freeze what I don’t use fresh and add it to recipes all winter long.

And then there’s kale. Hardy varieties such as Dwarf Siberian can hang around well into winter, especially with a little protection. Start kale from seed now through mid-September. Depending on the variety and the winter, you may even see it overwinter.

Most leafy greens give you several harvesting options. You can pull the entire plant, harvest just the outer leaves and let the center continue growing, or use the “cut-and-come-again” method, cutting the leaves while leaving enough of the plant to regrow.

Broccoli, Cauliflower & Friends

Who doesn’t like fresh broccoli and cauliflower as the weather gets colder?

At this point in the season, though, direct sowing many brassicas isn’t the best bet. Either start them in trays or, for the easiest route, buy started plants. You’ll be happy you did when you’re harvesting fresh broccoli or cauliflower in October.

Root Vegetables

There’s still time for some root crops, too.

Carrots can be direct sown now, although getting the seeds to stay consistently moist while they germinate is important in late-summer weather.

Radishes are even easier. Their quick growth means you may be able to squeeze in two more harvests before the season is over. They can go from seed to table remarkably quickly.

Beets are another good choice for direct sowing now. And don’t forget that beet greens are edible, so even if some of the roots don’t reach full size, the crop doesn’t have to go to waste.

Don’t Forget the Winter Squash

If you planted winter squash or pumpkins earlier in the season, they should be coming along nicely by now.

When it’s time to harvest, use the fingernail test: the rind should be hard enough that you can’t easily pierce it with your fingernail. The stem should also be dry and beginning to look corky.

Winter squash may be my favorite crop to save because preserving it requires almost no work at all. Properly cured squash can be stored in a cool, dry place where many varieties will keep for months.

So while the Firemen’s Fair may signal that summer is winding down, it doesn’t have to signal the end of the vegetable garden. Pull out what’s finished, tuck something new into the empty spaces, and keep growing.

There’s plenty of gardening left before it’s time to put the beds to bed.