If you’ve gotten some lettuce, mustards and specialty greens like corn salad
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and arugula in the ground, good for you. But there’s still time to put out some other vegetables that will feed you this fall, into the winter, or next spring.
A couple of cabbages can still be planted. Start Early Jersey Wakefield or other overwintering types within the next week, and look for a crop next April. You might still find Savoy varieties as starts in the
nurseries, and those can be transplanted now.
Same with Chinese cabbage, napa
or choi types. If this leafy Brassica takes hold and gets some size before our fall rains begin, you could be eating it this winter. If these plants are still very small by mid-October, give them an extra winter boost by covering them with a cloche.
Radishes can be started through mid September too. Short-season ones like Cherry Belle will give you roots for your Thanksgiving table. If you’ve planted winter varieties like Daikon and Black Spanish, which go in the ground late July or August, they should size up by late fall. All types will hold in the ground for harvest through mid-winter.
You can even start beets and turnips now for two crops: grow some for the greens, which you’ll be sautéing as Thanksgiving nears, and grow a row that you’ll cover for winter and harvest as small roots early in the spring. For beet greens, try Early Wonder Tall Top, and for overwintering, grow Lutz or Winterkeeper; for turnip greens, try Purple Top. Keep them under floating row cover to protect against the cabbage maggot, as the adult fly will still be depositing its eggs at the base of baby plants until our first frost.
It’s a bit late to start carrots, but in a warm, raised bed (covered in floating row cover) they would still germinate, and if they get a couple of sets of leaves on them before winter, you could keep them under a cloche for a delectable early spring crop of baby carrots. Try Merida or Yaya. There is not much coming out of the garden in early spring that is sweeter.