Last Year I Planted 17 Late-Season Vegetables in May—Here’s Which 12 Made It to Fall Harvest

I push the planting calendar like it owe me rip .

Last May , with garden centers half picked over and my neighbors already bragging about their tomato plant blossoms , I dug in — literally — and gamble on seventeen tardy - season veg .

Some flopped like divas in a hotness waving . Others took the challenge personally and deliver right through chilly September mornings .

This was n’t school text gardening . It was messy , spontaneous , and powered by adequate parts curiosity and stubbornness .

But hazard what ? Twelve of those crops came through — and a few performed better than my early appetiser ever have .

If you ’re staring at your May garden layer thinking you missed your windowpane , think again . The season ’s not over . The vegetables that made it on my listing might just be the ones that express your garden across the finish line .

quick to see who thrive , who failed , and who surprise me completely ? Let ’s get into it .

Kale

Kale , with its robust nature , stands tall even when other greens falter . Its resilience to ice makes it a cardinal player in any recent - season garden . Packed with nutrients , these hardy greens bring a burst of health to fall repast . ideate a ardent dough salad on a chilly fall eve , comforting and nourishing . play fact : Kale ’s sweetness intensifies after a light frost , turning it into an resistless addition to your culinary creation .

Carrots

Buried beneath the ground , carrot quietly do their workplace . These vibrant root word veggie are not only nutritious but also incredibly satisfying to pull from the earth . Their frizzy , sweet flavor is enhanced by cooler temperatures , inviting you to taste every bite . Have you ever tried freshly harvest carrots ? Their taste is unrivaled . Did you know ? Carrots were initially grow for their aromatic farewell and cum rather than their roots .

Beets

With their thick hues , beets add color and flavor to fall dish . Their down-to-earth sweetness is a delight , whether roasted or pickled . get beets late in the season ensures vibrant roots and riotous tops , pure for salads or sautéing . playfulness fact : Ancient Romans used beetroot as an aphrodisiac , valuing both their roots and leaves .

Swiss Chard

Swiss chard stand out with its vibrant stems and all-inclusive , leafy greens . This vegetable not only bestow visual entreaty but also a wealthiness of vitamins to any meal . It thrives in cooler weather , making it a staple for tardy - season horticulture . Picture Swiss chard sautéed with garlic and olive rock oil — a simple , yet delicious dish . Did you know ? Swiss chard is related to Beta vulgaris and shares a standardized earthy taste .

Spinach

Spinach , the leafy power plant , grows smartly in coolheaded conditions . Its tender leaves are perfect for salads and smoothies , adding both flavor and aliment . As temperature neglect , spinach plant continue to farm , see to it a stiff supply of greens . Have you ever craved a spinach quiche on a crisp autumn morning?Fun fact : Spinach was once make out as the “ Spanish veggie ” after reaching Europe via Spain in the 11th 100 .

Broccoli

Broccoli ’s compact straits contain a wealth of food , making it a standout in any vegetable patch . It thrives in coolheaded temperatures , ensuring a robust fall harvest . The satisfaction of snapping off a dwelling - turn head of broccoli is unmatched . Each chomp offers a delicious compaction and taste . Did you know ? Broccoli is a member of the cabbage family and was cultivated in Italy over 2,000 years ago .

Brussels Sprouts

Brussels sprouts , with their mini dough - corresponding appearance , convey a unique flair to any dish . They sleep together the cool months , becoming sweet with each frost . Roasted or steam , their whacky flavor adds depth to decrease meals . Have you tried Brussels sprouts mizzle with dear and balsamic glaze?Fun fact : Brussels sprout are named after the urban center of Brussels in Belgium , where they have been popular since the 16th century .

Radishes

radish , with their peppery bite , offer a fresh contrast to heavier fall dishes . These quick - growing roots are stark for sequence planting . Harvested young , they add a crisp , spicy short letter to salads and sandwich . Have you ever enjoyed radishes slice thin with a sprinkle of salt?Did you recognize ? Radishes were one of the first European craw introduced to the Americas , brought by Columbus in 1493 .

Cabbage

Cabbage , with its layered leave , is a staple in many traditional knockout . It holds up well to cool temperatures , cater a lusty crop . Whether turn into sauerkraut or used in soups , its versatility is unrivalled . Picture a warm bowl of cabbage soup on a cool fall day . play fact : Cabbage has been work for over 4,000 eld and was a favorite of ancient Grecian and Roman Catholic civilizations .

Leeks

Leeks , with their mild onion spirit , add depth to soup and fret . They prosper in the cool , moist conditions of fall , rewarding nurseryman with svelte , flavorful stalks . Their subtle taste is a delightful addition to many dishes . Have you ever tried a creamy leek and murphy soup on a chilly day?Did you jazz ? Leeks were value by the ancient Egyptians and are even depicted in hieroglyphics .

Collard Greens

Collard green bring a taste of the South to any table . These large-minded leaf stand firm cold temperatures , make them ideal for pin harvest . plenteous in vitamins , they make a nutritious addition to lusty sweat or only sautéed . ideate collard greens simmer slowly with fume ham hocks . Fun fact : Collard greens have been a staple fiber in Southern U.S. culinary art since the other African - American residential district begin cultivate them .

Mustard Greens

Mustard greens , known for their spicy tanginess , thrive in cool climate . These William Green tot up a poke to salad and cooked peach likewise . Their peppery flavor is complemented by a touch of sweetness after a light frost . Ever tried mustard greens in a fuss - fry with ginger and garlic?Did you know ? Mustard jet have been cultivated in Asia for over 5,000 years and are a staple in many traditional dishes .

Last Year I Planted 17 Late-Season Vegetables in May—Here’s Which 12 Made It to Fall Harvest