fall gardening roundup

This week we're sharing all about our favorite fall vegetables! 

​Every season on the farm is lovely and full of joy in its own ways. Winter is a time to slow down and rest, while spring brings new growth and bursts of color and summer is full of long, languid sunny days. Autumn though is especially welcome and refreshing, when crisp mornings roll around and the leaves begin to change. After the rushed, busy days of the summer, fall days are slower and we have more time to enjoy the delights of the season. 

We have the space, the resources and the weather to growing food all year round, so even fall is a time of planning, planting, managing, harvesting, and preserving.
​Here's a snapshot of what we are growing this autumn:

LETTUCE
BOK CHOY
SPINACH
KALE
COLLARD GREENS
TURNIP GREENS

RADISHES
BEETS
CARROTS
GARLIC
ONIONS
TURNIPS

GREEN PEAS
CABBAGE
BROCCOLI
CAULIFLOWER
BRUSSELS SPROUTS

RADISHES

GROWING
Radishes are one of the easiest fall vegetables to grow! They mature in around 30 days and come in a variety of colors, shapes, and sizes. Like other root vegetables, they like loose, well-draining soil free of rocks or clay. Radishes are great for beginners and small spaces!

EATING
​Radishes can be an acquired taste but are definitely worth trying! They are often described as peppery or earthy. Try them sliced thin and quick-pickled for bowls, salads, and sandwiches, roasted and served with butter, or sliced into wedges and sprinkled with salt for dipping!

KALE

GROWING
Kale is also great for beginners or small spaces! It is easy to grow and tolerates both heat and cold well. Kale comes in several different varieties, and you can get plants from your local garden center or start from seed.
​Harvest outer leaves and let inner leaves mature for a continual harvest all season long!

EATING
Kale is a versatile green that works well in salads, wraps, and soups. It can be bitter, so try this trick to make it more tender and palatable: after washing and drying, chop roughly and toss with olive oil and salt. Massage gently until kale begins to soften and use however you want!

BEETS

GROWING
Like radishes, beets like loose soil and grow well in containers. They come in several different colors, so we like to grow a variety! Pictured at right: Chioggia (striped), golden, and Detroit dark red. Most varieties mature in 45-60 days so you can get multiple harvests during one season if you sow successively. 

EATING
​Beets and other fall roots (carrots, turnips, potatoes, radishes) are delicious roasted: wash, cube, toss with oil and seasonings and roast in the oven until golden. We normally do them on 400 degrees for 30 minutes, tossing often. When you harvest the roots, you can wash and use the greens in salads or soups!

LETTUCE

GROWING
Like kale, lettuce grows well in containers and harvesting the outer leaves allows for a continual harvest all season long! Lettuce comes in dozens of different varieties, so we like to plant a variety of colors, shapes, and textures. 

EATING
After harvesting our lettuce, we wash and dry it using a salad spinner and store it in in the fridge in sealed reusable storage bags. We try to only harvest the amount of lettuce we'll eat in a few days! Since it is already washed, it's ready for sandwiches, lettuce wraps, or salads. 

CARROTS

GROWING
Like beets and radishes, carrots like loose, well-draining soil free of rocks or clumps, but in our experience they tend to be more prone to splitting or deformities (not that misshapen carrots are any less delicious!). They come in all sorts of colors, from dark purples and reds to pale yellows and whites. Carrots take about 70-80 days to mature.

EATING
After harvesting, cut the tops off and give the carrots a good scrub and wash and dry the greens. You can wrap carrots in a damp towel or store them standing up in a glass jar of water to help keep them crisp. The greens can be blended into sauces and dips, and the carrots can be shredded for salads, roasted, or sliced into wedges for dipping.  

We hope these tips help you get started gardening in the fall or offer you a fresh perspective on our favorite seasonal vegetables. Next week, we're sharing a tour of our greenhouse and raised bed garden as we transition it from summer into fall!