One Year – One Ton of Fresh Food: Fall Garden Review

By Cathy | November 17, 2013 25 Comments     

http://www.motherofahubbard.com/one-year-one-ton-of-fresh-food-fall-garden-review/

     

Today’s blog entry is one of a four-post series that highlights my garden favorites over the past year — one post per season. I hope you’ll come back and see more stories from the past winter, spring, and summer, many of which I’ve never shared before, here or elsewhere.

Little Bo Peep seems to shiver in the cooler morning air of fall, but there is still time for this tromboncino squash to mature. September 23rd, 2012

Prologue

Big numbers can be hard to understand. When I tell folks that I’ve grown a ton of produce in a year from our 1/10th of an acre garden, their jaws drop. There’s no doubt that 2000 pounds of produce is a lot of food — enough for our family to have fresh vegetables year-round, enough to share, and enough to sell or barter when we really have excess.
That said, let me tell you something: I haven’t done anything that extraordinary here, folks. Thousands of families do this every year, and many of them have larger yields than me (though maybe not in a tiny garden perched on a steep hillside). I simply took the time to document my harvests, and if you did the same, you’d understand how a few ounces of greens and a couple pounds of root crops harvested regularly can add up to an incredible amount of food over time.
Which is why I want to share this past year with you — I want you to see 2000 lbs of produce growing in the garden. I want to help you understand more about what that number means (because really, it’s about more than just numbers).
Most importantly, I want you to believe that this is something that you are capable of doing, too. Growing the majority of food that you consume on a daily basis is possible. It doesn’t take an incredible amount of land, or even flat land for that matter. A little money might be required if you don’t save seeds or need to purchase other supplies, but no stock market will give you a return on investment that your garden can bring. Chemical inputs are optional, as are high-energy inputs like supplemental heat and lighting in fall and winter (I use none of these). It doesn’t take much, other than your sweat and time, to grow your own food.
So… You can do this! Even if you grow just enough for a meal every few days, or as a side to a meal a few times a week, that’s a great accomplishment. Your pocketbook can benefit. Your health will benefit. The planet benefits.

Collecting fall tomatoes with Miss Muffet on September 23rd, 2012. The upper beds are just beginning to show growth of fall/winter vegetables.

 

 

 

 

 

Fall’s Garden

My garden harvest log for fall doesn’t begin until November 1st — it was our first freeze date, and thus the date I chose when starting this blog a little over a year ago. Between November 1 and December 21 (the first day of winter), we harvested 103.5 pounds of food — not a bad total in 7 weeks of freezing weather. What were we harvesting? Primarily Asian greens, broccoli, carrots, beets, turnips, rutabagas, lettuces, and peas.

On the last day of fall, we passed the 100 pound mark with this 6-pound loose-leaf Chinese cabbage.

But we’re going back a little farther than that in today’s post — to the official start of autumn on September 22nd. That’s because to fully understand what fall gardening entails in my plant hardiness zone, 6b, you need to see how it starts. Much of the fall garden has to be planted starting in mid-August so that crops are reaching maturity by the time really cold temperatures and less day-length arrive.

These gorgeous fall broccoli are just beginning to peak on October 21st, 2012 (transplanted to the garden on August 15th).

 

 

Fall marks an ending, but also a new beginning in the garden

At my fall and winter gardening workshops, I’ll have at least one person that asks me how I grow tomatoes after frost. Well, to everything there is a season, and let’s face it — fall and winter are not the much-celebrated tomato’s season. In contrast to cold-tolerant crops, a tomato begins converting sugars to starches when grown in cooler temperatures (which is why you store tomatoes on the counter, not the fridge, right?). Although I can extend the lifetime of tomatoes in my garden a little beyond the first frost of the year, I choose not to. That’s because I would rather have an entire fall and winter of colorful, tender, sweet, fresh greens and root crops, than a few extra weeks of mediocre tomatoes. So even though it is hard to say goodbye, I begin culling tomato plants and other heat-loving garden vegetables after the autumn equinox, as I need their space to begin planting the fall and winter crops.
If you’d like to see more of our garden in early fall, have a look at this video — we’re harvesting sweet potatoes, tomatoes, squash, and more on September 23rd, 2012:

We’re not the only ones cleaning up the garden, however. Prior to and during the removal of spent plants, mulch, and trellises, the ducks are allowed into the garden to remove pests and whatever remaining plants they would like to eat.

Really? These tomatoes are all ours?!

 

 

 

 

The ducks are kept well away from areas of the garden that are in active production. Inexpensive bird netting does the trick, since our duck breeds are too heavy to fly over the 3 ft high fence. Because it is hard to see, I tie bright yarn to it.

Besides sanitation, another reason to keep your garden fenced from the ducks — they love kale as much as you do.

The ducks really go crazy when plastic mulch is removed, as that is the hangout spot for delicious slugs and yummy crickets. I love watching them hunt:

Frost’s Arrival

The real magic of fall gardening happens when the first frost arrives. Watching vegetables freeze and then spring back to life undamaged continues to be nothing short of amazing to me, and I’ve seen it happen hundreds of times. My favorite time to be in the garden, of all times in the year, is the morning after a hard freeze.

Each frost brings a new pattern of ice crystals on plant surfaces (Asian mustard, November 29th)…

And each plant can have a different pattern of crystallization (Japanese Giant Red Mustard, same morning as previous).

Broccoli becomes limp due to dessication from freezing temperatures… (November 6).

but perks right back up once temperatures warm (later in the morning as previous).

If you are new to the blog or cold-weather gardening and would like to learn more about how these plants survive freezing weather (plus how you can give them some help), check out my article on low tunnels.

Now that I’ve given you a little explanation of my garden in fall, I hope you enjoy the following images of the season.

A Fall Garden Bed, Month by Month

 

October 8th. From left, endive, kohlrabi, beets, swiss chard, and carrots.

November 1st

December 1st.

Miscellaneous

Bingo finds a sunny spot in a portion of the garden that I “donated” to duck foraging. November 29th.

Fall 2012’s first snow came before the first frost. October 30th

Freshly washed winter squash ready to go on the curing rack.

Blanching extra snow peas to freeze on November 7th. Most people around here only plant peas in the spring, but they perform great in fall!

This was the year I was adventurous enough to eat weeds like chickweed, purslane, and cress. They are delicious!

This is one of my favorite pictures of our garden. I love the fall colors, the peas blooming at the bottom of the garden, the ducks at work, and hints of the nearby cityscape.

Fall strawberries? Our ever-bearing strawberries shut down in summer’s heat, but picked back up again with fall’s cooler temperatures.

Purple kohlrabi, endive, and lolla bionda lettuce

This was my first time growing semi-heading Chinese cabbage. Their development was so much fun to watch.

Who says seeds need warm temperatures to germinate? Don’t tell this fava bean, sprouting up on November 30th.

A popular image that draws gasps in my fall/winter gardening workshops. I never get crowns this large in spring, but look what happens when they develop during the cooler temperatures of fall!

Broccoli’s close cousin, rapini, on December 8th.

A frequent side to fall meals: roasted root crops (turnips, carrots, sweet potatoes, rutabaga, and beets). Coat vegetable pieces in olive oil and roast at 400F until fork tender.

I love when my girls join me in the garden (especially when they pitch in and help).

Garlic planted in early November, thawing after a hard freeze on December 19th.

A blue hubbard — ready for the approaching winter.

 

8 Edibles You Can Grow Indoors This Winter

Don’t give up on gardening just because it’s cold. Get your green-thumb fix by growing these fruits and vegetables inside.

(and I would add tomatoes and ever bearing strawberries to this list)

By Chandelle Bates

http://www.urbanfarmonline.com/urban-gardening/backyard-gardening/8-edibles-you-can-grow-indoors.aspx 

It’s a sweet sort of melancholy that drives the home gardener while putting summer garden beds to sleep. And for those who have caught "the bug”—the insatiable, undeniable craving to conjure green things from the soil—a long winter can feel like an exquisite torture. Luckily, several foods can be grown indoors, even in the dead of a frosty winter. Here are a few of our favorites.

1. Sprouts

How to Grow: Even if you live in a windowless box with no view of the outside world, you can still grow sprouts. Cover 2 tablespoons of sprouting seed in a wide-mouth quart jar with water. Let stand overnight, then strain the seeds through cheesecloth or a fine-mesh strainer (a strainer works better for tiny seeds). Return the seeds to the jar, add a little water and swish around to rinse the seeds, then strain again. Repeat this process twice a day until the first tiny leaves appear on your seeds. This may take from three to seven days depending on the variety of seed.
Cautions: The biggest risk to your sprout crop is mold. Rinse your sprouts at least twice a day, and once they're grown, hold them in the refrigerator for no more than three days, wrapped in a paper towel.
How to Use: Slip into sandwiches or on top of salads, throw them into a smoothie, or use as a garnish on creamy winter soups.

2. Scallions

How to Grow: Scallions may be grown from the white root left over after using the green stalk. Simply slice off the green part to use in cooking, but don’t cut into the white part of the plant. Now you can plant the root in a pot half-filled with loose potting soil. Leave about 2 inches between the roots. Just barely cover the roots with soil; it’s fine if they are peeking out a bit. Scallions like a good bit of sunlight, so place your pot in a sunny window. Keep the soil damp, but not soaking.
Cautions: Leave behind an inch or so of sprout each time you trim the plant so the sprout will continue to grow.
How to Use: Top tacos, dips, soups and salads with sliced scallions. They’re also a beloved ingredient in many Asian cuisines.

3. Salad Greens

How to Grow: Give yourself a little break and begin with quick-growing transplants from a garden supply shop. Plant the starts into pots or window boxes with loose potting soil and place in a bright window or under grow lights. Trim back leaves as desired, always leaving the center of the plant to continue growing.
How to Use: Toss baby greens into salads along with sweet potatoes, nuts, cheese, pears and other cold-weather foods.

4. Kale

How to Grow: Kale can be grown much like salad greens. Give the plants a little more space to grow, but take the leaves as tender babies to minimize ongoing light and fertility needs.
Cautions: If you grow kale alongside salad greens under grow lights, make sure all the pots are the same height they receive the same amount of light.
How to Use: Add to salads and smoothies, or stir into bean and meat stews for added color and nutrition.

5. Carrots

How to Grow: Spread seeds on top of the potting soil and sprinkle evenly with water. Give your carrots plenty of room to grow according to their size—you can pack in more carrots if you’re planning to take them as babies. Keep the soil evenly moist and exert patience, as carrots can take as long as two weeks to sprout. Once the carrots have sprouted, thin to 1 inch apart in all directions. Pull the carrots straight up and out of the soil once they’ve reached full color.
How to Use: Seedlings can go straight into salads, while mature carrots make a delicious addition to soups and roasts.

6. Citrus Fruits

How to Grow: Choose deep pots slightly larger than the root ball. Fill with a potting soil specific to citrus trees. Citrus needs a lot of sunlight, at least eight hours per day but preferably 12 hours. Keep the soil on the dry side, but still evenly watered. Citrus trees can move outside in the spring.
Cautions: Citrus appreciates a humid climate, so mist the leaves or place near a humidifier occasionally. Avoid shock in the spring by slowly acclimating the plant to the outdoors, providing shade for a few days before exposing to full sun.
How to Use: Citrus fruits are a gift in the winter, when they can apply their brightness almost anywhere—to fish and chicken, pies and cakes, sauces and marinades, and of course, eating out of hand.

7. Potatoes

How to Grow: Potatoes can be grown inside a 5-gallon plastic container. Cut your seed potatoes into pieces with at least one eye in each piece and plant into 4- inches of topsoil mixed with compost, eye facing up. Potatoes should be planted 8 to 12 inches apart. Top with several inches of straw and place in a sunny window. After a couple weeks, the first shoots should appear through the straw. Keep the soil lightly moist but not soaking, and after several weeks, harvest baby potatoes from your box.
How to Use: Boil baby potatoes whole and toss with celery, carrots, vinegar and homemade mayo for a spring salad.

8. Pea Shoots

How to Grow: Soaking dried pea seeds in a bowl of water for 24 hours before planting helps with germination. Drain the peas and plant them in compost, 1/2 inch deep. Peas don’t need a lot of room for root growth, so even shallow containers are acceptable. Peas can also be densely planted—just 1/4 inch is needed for shoots. Water evenly and place in a sunny window, and within two or three weeks you’ll have plenty of shoots for harvesting! Just pinch off above the bottom leaves.
How to Use: Pea shoots are deliciously sweet in salads and sandwiches.
About the Author: Chandelle Bates gardens in North Carolina with her partner Jeremy, kids Isaiah and Willow, and a 90-pound dog named Tuna (he’s a Pisces). She left her desk job in June 2014 to start a whole-food meal-delivery service called The Country Gentleman. Read more about her homestead on her blog Seed and Feather.

Grow your own food - Nook and Cranny Garden

A Crop-by-Crop Guide to Growing Organic Vegetables and Fruits: Our Complete Crops at a Glance Guide

http://www.motherearthnews.com/crop-guide-growing-organic-vegetables-fruits-zl0z1211zsto.aspx

Our comprehensive crop guides take you crop-by-crop through common vegetables and fruits for backyard gardeners. Each guide explains how to plant, when to plant, best harvest practices, how to save seeds, and how to deal with common pests and diseases naturally, setting you on your way to growing organic vegetables and fruits in your home garden successfully.
In each crop guide, you’ll also find a list of the different crop types to consider growing, plus a list of recommended varieties for each type. (Use our custom Seed and Plant Finder to locate seed companies that sell varieties you want to try.) If you’re curious about how to put a particular vegetable or fruit to good use in your cooking, check out the “In the Kitchen” section of each guide.
Written by expert gardener Barbara Pleasant, our “Crop at a Glance” collection teaches you how to grow everything from garden classics such as tomatoes and squash to lesser-known crops such as Jerusalem artichokes. Our growing guides are arranged alphabetically here, giving you easy, quick access to these succinct articles on home vegetable gardening.
There’s a sweet satisfaction in growing your own food and filling your table with delicious, healthy produce. We hope these guides help you in your gardening journey, introduce you to new crops and growing techniques, assist when you have to troubleshoot a problem, and ultimately lead you to bigger, more successful harvests.
Artichokes
Growing artichokes as annuals that bear edible buds their first season requires an early start, but properly handled artichoke plants will prosper in a wide range of climates. This guide includes descriptions of the types of globe artichokes and tips for growing them in your backyard garden.


Asian Greens 
Depending on which part of the plants you use, fast-growing Asian greens can slip into several culinary roles, and all plants are excellent sources of calcium and vitamins A, C and K. Learn how to grow Chinese cabbage, mizuna, bok choy and many other delicious Asian greens, plus get tips for harvesting, storage and seed saving.


Asparagus 
Plant once, harvest for years: A well-maintained bed of this sweet, slender veggie will stay productive for up to 15 years, and, with its vibrant, ferny foliage, asparagus makes an excellent ornamental. Learn how to plant, grow and harvest asparagus.



Beans 
Dependable and easy to grow, beans produce rewarding crops in a wide range of climates. Learn how to grow many different types of beans, including green snap, dry, soup, lima, scarlet runner and tepary beans.



Beets 
Red table beets are only the tip of the beet iceberg: Mangel beets can be used as livestock fodder, storage beets can be eaten all winter, and white or golden beets make a stunning edible display when mixed in a beet salad.




Blackberries 
Blackberry plants are dependable producers of tangy, nutritious fruit, and growing blackberries is easy if you choose good blackberry varieties for your climate. This guide includes descriptions of the types of blackberries, how to plant blackberries, and tips for pruning your canes to grow more big, juicy berries.



Blueberries 
Growing blueberries isn’t as difficult as you might think. Read how to grow blueberry bushes suited to your climate and how to properly prepare your soil’s pH to harvest homegrown, antioxidant-rich berries all summer long.



Broccoli 
Tasty in each of its many varieties, broccoli is easier to grow than its relatives cauliflower and Brussels sprouts, and can produce bountiful crops for even novice gardeners. Get tips on how to plant, how to harvest and more.


Brussels Sprouts
One of the last veggies to be harvested in early winter, Brussels sprouts bring the gardening year to a delicious close. Growing Brussels sprouts is easy if you plant at the right time and work with vigorous varieties. This guide includes descriptions of Brussels sprout varieties and tips for growing this cabbage-family crop in your organic garden.



Cabbage 
Think cabbage is boring? Think again! Try growing cabbage in your garden to enjoy its sweet flavors raw or cooked. This cold-hardy crop is great in spring and fall gardens. Green, Asian, pointed, savoy and red cabbages all make beautiful additions to your garden as well as nutritious options at your table.


Carrots 
Sweet, delicate carrots that can’t be found in supermarkets are among a home gardener’s greatest culinary rewards. By growing varieties suited to your soil, you can grow carrots in spring and fall, and the fall carrots can be left in the ground for harvesting in early winter.


Cauliflower
Growing cauliflower requires excellent soil and close attention to planting dates, so that the plants mature in cool weather. But when vigorous cauliflower varieties are planted at the right time, robust cauliflower plants produce excellent crops. This guide includes descriptions of the types of cauliflower and tips for getting a great cauliflower harvest.



Celery 
Learn how to grow your own stalk celery, cutting celery and celeriac for a crunchy, flavorful addition to your organic garden. By growing celery, you can cut back on or eliminate chemical residues found on nonorganic celery sold at the supermarket.



Cucumbers 
Cucumber varieties come in different sizes, shapes, colors and even flavors. You’ll need to pick often, because cucumbers can double in size in just one day! Learn how to plant cucumbers, which cucumber types grow best in your region, and get great pickle and gazpacho recipes.





Dry Beans and Peas
Learn the ins and outs of growing dry beans and peas, including lima beans, runner beans, tepary beans, field peas and more. You’ll be surprised to learn that growing beans is a real snap.



Eggplant 
Growing eggplant is easy where summers are long and warm: If you grow peppers, you can grow eggplant. Learn all about growing this often-beautiful food, including the best eggplant varieties, how to prevent pests, container cultivation, and simple tips for cooking baba ghanouj and caponata.



Fennel
Fennel is both a vegetable and an herb, depending on which variety you grow. Growing crunchy bulb fennel (also called finocchio) is easy in spring and fall, or you can keep a feathery mound of perennial fennel as a steady source of fennel fronds. This guide includes descriptions of the types of fennel as well as tips for growing fennel in your garden.



Figs
One of the most ancient fruits on earth, figs are at home in mild winter climates. Growing figs is easy in Zones 7 to 9 provided you grow types of figs suited to your climate. This guide includes descriptions of the types of figs, pruning fig plants and more.


Fruit Trees
Growing fruit trees organically is possible with the proper amount of care and attention. To bite into a fresh peach, or spread homemade apple butter on warm bread, is the epitome of a sweet, sweet reward.



Garlic
A world of flavors awaits in every bulb! Garlic’s taste has several dimensions that come alive depending on how the plant is cooked. Learn how to plant, grow and harvest garlic, plus get pest prevention tips and discover great garlic types to try.



Grapes
Learn how to grow, trellis and prune the best grape varieties for your region so you can enjoy delicious, heart-healthy grapes in homemade jellies, jams, juice and wine.



Horseradish
Growing horseradish is possible in a wide range of climates because they are such tough, persistent plants. Horseradish roots are harvested from fall through winter, providing plenty of warmth to winter meals. This guide includes descriptions of the types of horseradish and tips for growing this flavor-packed root crop in your organic garden.



Jerusalem Artichokes
Potatoes aren’t the only terrific tuber out there! Learn how to cultivate Jerusalem artichokes, which are knobby, nutty-flavored tubers. This is an easy-to-grow, productive crop that sometimes goes by the name of “sunchokes.”



Kale and Collards
Growing kale and collard greens in your garden will yield an abundant harvest of super-nutritious greens in spring, fall and often well into winter. This guide includes descriptions of the types of kale and collards, and tips for growing these great greens in your organic garden.



Kohlrabi
Growing kohlrabi quickly becomes habit-forming among organic gardeners, because this crunchy treat is so good to eat. Fast-maturing kohlrabi plants can be grown in spring and in fall, while the weather is cool. Storage varieties take longer to grow, but produce excellent crops. This guide includes recommended kohlrabi varieties and tips for growing, harvesting, storing and more.



Leeks
Almost any time of year is good for growing leeks, the most upright members of the onion family. Summer leeks are fast to grow from seed started indoors in late winter, or you can start leek seedlings in late summer to grow from fall to spring. This guide also includes descriptions of the types of leeks to try.



Lettuce
Learn to grow lots of lettuce, including loose-leaf, butterhead, romaine and crisphead types. Lettuce loves cool weather, so plan to add it to your garden in spring or fall — and consider growing it under a cold frame or low tunnel in winter.



Melons
From watermelons and muskmelons to honeydew and Asian melons, you’ll be stunned by the variety of colors and shapes melons can bring to your garden.



Okra
Growing okra is easy in warm climates, but even Northern gardeners can plant okra in sun-warmed containers. This guide includes descriptions of the types of okra, how to plant okra, and how to harvest okra pods in their prime.



Onions
The robust, exceptional flavor onions add to meals is worth the few teardrops that may end up on your cutting board. Learn how to grow onions, leeks, scallions and shallots, plus get information on onion harvesting, storage and seed saving.



Parsnips
Any gardener can be successful growing parsnips, a delicious root crop that tastes best when harvested in early winter, after the soil has turned cold. Get organic growing tips plus recommendations for parsnip varieties.



Peanuts
Growing peanuts is easy in warm climates, but even Northern gardeners can try growing this snackable, protein-rich storage crop. This guide includes descriptions of the types of peanuts, how to plant peanuts, harvesting, and the curious reproductive behavior of the peanut plant.



Peas
You can grow many types of crunchy, quick-to-mature peas in your garden, including snap peas, shell peas and snow peas. Learn when to plant peas, how to grow them up a trellis, how to harvest and store shell peas, and more. This classic spring crop is often the first to mature in a garden season.


Peppers
Spice up your garden (and cuisine) with heat-loving peppers! Learn how to plant, grow, harvest and store these striking, flavorful fruits, and discover some eye-catching varieties to grow.



Potatoes
Native to the mountains of South America, potatoes should be planted first thing in spring, when the soil is still cool. Gardeners can tap into a deliciously diverse selection of varieties, and it’s easy to save and replant your favorite varieties from one year to the next. Potatoes are also an excellent storage crop.



Pumpkins
Growing your own pumpkins is as easy as pie! Learn when to plant pumpkins and how to harvest, cure and cook incredibly diverse pumpkin varieties. From fairy tales to the Thanksgiving table, the pumpkin has played an important role in our cultural and gastronomical past.



Radishes
Fast, crisp, easy-to-grow spring and fall radishes sown directly in the garden are ready to eat in less than a month! For best quality, grow them in cool weather, keep the soil constantly moist and harvest them as soon as the roots become plump. Learn about salad radishes, rat-tail radishes and Oriental types.


Raspberries
Add flavorful, healthful color to your organic garden by growing raspberries. Learn how to plant raspberries and propagate several types and varieties — complete with instructions for properly pruning raspberries.


Rhubarb
Growing rhubarb is easy in climates with cold winters, where grow into huge specimens that produce for a decade. This guide includes descriptions of rhubarb varieties with tips for growing rhubarb in your garden.



Shallots
Fine-flavored shallots can keep in storage for months, and growing shallots is easy. Whether you plant shallot cloves in fall or shallot seedlings in spring, by late summer you will be harvesting shallots. This guide includes descriptions of several types of shallots you can grow in your garden.



Sorghum
Growing sorghum is as simple as growing corn, and you can choose between growing grain sorghum (milo), sorghum varieties known as broom corn, or sweet sorghum for making into sorghum syrup.



Sorrel
Growing sorrel yields great benefits, in part because the cold-hardy plants return year after year. Both garden sorrel and French sorrel have a unique lemony flavor much prized in spring salads and sorrel soup. This guide includes descriptions of the types of sorrel with tips for growing sorrel in your garden.



Spinach
The most nutritious leafy green grown in most gardens — super-cold-hardy spinach — is a top crop for fall, winter and spring. From savoyed to smooth-leaved, spinach varieties vary greatly in texture and shade. Color ranges from dark to light green.



Stevia
Growing stevia is easy in well-drained beds or containers, and the stevia leaves can be dried or crushed to replace sugar in teas, sorbets and more.



Strawberries
Perennial strawberries come in many types, from ever-bearing to Alpine. Learn how to grow strawberries — even in containers and small spaces — to enjoy ripe berries at the very start of summer. A bed of 25 strawberry plants can produce 30 pounds of tangy, delightful berries each year!



Summer Grain Crops
Summer grain crops, including buckwheat, corn, pearl millet, hulless oats and sunflowers can be grown in most regions and yield nutritious whole grains for your kitchen and your coop. This guide includes descriptions of different summer grains, how to grow them, and simple ways to harvest and store these warm-season, homegrown grains.



Summer Squash
Branch out from only growing zucchini! Growing summer squash is an easy and productive way to incorporate a variety of shapes, colors and sizes into your vegetable garden as well as your kitchen. Choose from the types of summer squash detailed here, including pattypan, tromboncino and yellow squash varieties, to fit your space and tastes.



Sweet Corn
Take the time to make mouthwatering sweet corn one of your hit crops this summer. Sow sweet corn seeds in warm, fertile, well-worked soil that contains plenty of nitrogen. Learn some great varieties to try, when to harvest, how to save seeds and more.



Sweet Potatoes

From creamy white sweet potatoes to nutritious purple tubers, there are sweet potato varieties tailored to every gardener’s region and palate. Learn how to grow, harvest, cook and store the variety of your choice.



Swiss Chard
The forerunner of beets and a close cousin to spinach, Swiss chard has brought color, flavor and nutrition to gardens since the time of Aristotle. Adaptable and productive, chard tolerates light frost as well as summer heat. Think of this easy-to-care-for crop as tall, heat-tolerant spinach.



Tomatoes
The exquisite flavor and irresistible juiciness of homegrown tomatoes put them at or near the top of most gardeners’ planting lists. Learn how to plant, grow and harvest tomatoes, plus peruse our recommended tomato varieties, such as ‘Green Zebra,’ ‘San Marzano,’ ‘Brandywine,’ ‘Cherokee Purple,’ ‘Mr. Stripey,’ ‘Juliet,’ ‘Yellow Pear’ and ‘Black Cherry.’



Turnips and Rutabagas
Grow turnips and rutabagas to bring rich, earthy flavors to your kitchen. This guide includes information on types of turnips and rutabagas and how to plant these versatile fall vegetables, plus recipes for scrumptious turnip greens.



Winter Grains
Learn how to grow wheat, rye, oats and barley to build soil fertility and provide forage for your animals as well as whole grains and flour for your kitchen.



Winter Squash 
Enjoy scrumptious winter squash, an excellent storage crop, in its many diverse types. Learn how to plant, grow, harvest and store a range of winter squash, including butternut, acorn and spaghetti squash.



Our gardening resources extend far beyond these crop guides. Check our Organic Gardening page for season-appropriate growing advice. For even more help growing organic vegetables and fruits — including help with knowing when to plant based on your ZIP code, how many plants will fit in a given space, and more — try our popular Vegetable Garden Planner program (also available in an iPad app version called the Grow Planner). Happy growing!
Illustrations By Keith Ward