With our vegetable gardens overflowing, it’s tempting to focus on the harvest. But as we free up space in our plots, we have the chance to grow some of the tastiest vegetables of the year. We’re talking about the cool season veggies, especially cabbage, broccoli, Brussels sprouts, and cauliflower. They strengthen our bones and please our taste buds, and can be ready for Thanksgiving if we plant them now!
Cabbage
Cabbage is the classic cool-season vegetable. It’s almost as old as cold weather itself. Whoever first bred it must have been well adapted to cool temps, because cabbage actually sweetens with frost. The tough outer leaves can even tolerate a dressing of snow, all while keeping the inside sweet and tender. You typically plant it 6-8 weeks before the first frost, which can occur here from late October to mid-November. It’s ready when the heads are firm and about 4-10 inches in diameter. If you’ve never tasted homegrown cabbage, you’re in for a treat.
Cauliflower
Cauliflower is another cool-season gem that may not be your favorite vegetable—until you try it fresh from the garden. They’ll be ready to win your heart 70-120 days after sowing from seed or 55-80 days from transplanting. Though they usually produce white heads, yet several varieties come in purple and yellow, too. This queen of roasted vegetables may be ready for Thanksgiving if you sow it now. When they’re mature, cut the whole head from the stem, as the leaves can be cooked like collards or cabbage.
Broccoli
Broccoli has been touted as a superfood even before that word became popular. It’s a rich source of vitamin A, potassium, folic acid, iron, and protein. Though it’s the bane of many children, even they won’t be able to resist it fresh from the garden. You’ll want to sow it 85-100 days before the first fall frost. It’s ready to eat when the buds are firm and tight, just before they are about to flower. Most varieties have side heads that you can harvest as they mature. These may be ready in time for Thanksgiving, although homegrown broccoli is a treat anytime.
Brussels Sprouts
Roasted Brussels sprouts are one of the jewels of fall cooking. The caramelized flavor even rivals the taste of roasted cauliflower. Like cabbage, they actually sweeten with frost, and like all of the vegetables on this list, they are loaded with nutrients, such as vitamin K, vitamin C, omega-3 fatty acids, and antioxidants. The sprouts mature at the bottom of the stalk first. They can be ready in 80 days at the earliest, almost in time for Thanksgiving if you plant them now. If not, you can save them for a December harvest, as these veggies love the cooler weather.
Kale
Kale is the hero of any fall garden and winter garden too. Plant it now and you’ll have it for Thanksgiving, Christmas, and even all the way until Mother’s Day. You’ll wonder where it finds the energy as it stands undaunted through frost and light snow. With so much power in this plant, it’s no wonder that kale is one of the most nutritious vegetables, perfect for green smoothies, salads, roasted vegetables, soups, stir fries, kale chips—you name it! Our favorite varieties are Red Russian and Dinosaur kale. They produce baby leaves one month after sowing and mature leaves after 50 days. If you only pick the largest outside leaves each time, you’ll have a continuous supply throughout the winter.
Our climate in northwest Arkansas is perfect for growing vegetables as the fall leaves change. Hardy plants like cabbage, Brussels sprouts, and kale can survive temperatures down to 20°F. If frost threatens more sensitive plants, you can easily cover them overnight with a lightweight sheet or tarp. Brassicas are just a few of our favorite fall crops, but cool weather is also ideal for carrots, beets, turnips, peas, and all varieties of greens.
Our garden centers would love to help you enjoy fresh vegetables this fall. Stop by to see what we have to offer!
