Fall Vegetable Garden: 20 Crops to Plant in Late Summer for Autumn Harvest

How to Calculate Your Fall Planting Dates

The formula is straightforward but requires two pieces of information: your average first frost date and the days to maturity for each crop.

The Formula

Planting date = First frost date minus (Days to maturity + 14 days). The 14-day buffer accounts for the slower growth rate in fall, when day length is decreasing and average temperatures are dropping. For crops that tolerate frost (kale, collards, Brussels sprouts, parsnips), you can use the first frost date directly. For frost-sensitive crops (beans, cucumbers, summer squash), use a date 2 to 4 weeks before the first frost to ensure harvest before frost kills the plants.

Example: Zone 6 (First Frost October 15)

For kale (days to maturity: 50 days): October 15 minus (50 + 14) = August 2. Sow kale seeds August 2. For carrots (days to maturity: 70 days): October 15 minus (70 + 14) = July 22. Sow carrot seeds July 22. For radishes (days to maturity: 25 days): October 15 minus (25 + 14) = September 6. Sow radish seeds September 6. For bush beans (days to maturity: 50 days, frost-sensitive): Plant by September 1 for harvest by October 20, allowing a 5-day buffer before the October 15 frost date.

Example: Zone 5 (First Frost October 5)

For kale: October 5 minus 64 = August 2. For carrots: October 5 minus 84 = July 13. For radishes: October 5 minus 39 = August 27. For bush beans: Plant by August 15 for harvest by October 4. Zone 5 gardeners have a 2-week shorter fall window than zone 6 gardeners and should prioritize fast-maturing varieties and frost-tolerant crops.

Example: Zone 7 (First Frost October 30)

For kale: October 30 minus 64 = August 27. For carrots: October 30 minus 84 = August 7. For radishes: October 30 minus 39 = September 21. Zone 7 gardeners have the widest fall planting window and can grow a larger range of crops, including slower-maturing varieties like parsnips (110 days, plant June 15) and Brussels sprouts (90 to 100 days, plant July 1 to 15).

Leafy Greens: The Backbone of the Fall Garden

Leafy greens are the most productive category in the fall garden. They tolerate frost, grow quickly, and can be harvested multiple times (cut-and-come-again) over a period of 6 to 10 weeks.

Kale (Brassica oleracea var. acephala)

Days to maturity: 50 to 60 days from seed, 30 to 40 days from transplant. Frost tolerance: Survives to 10 degrees Fahrenheit. Flavor improves after frost. Spacing: 12 to 18 inches between plants, rows 18 to 24 inches apart. Varieties: Winterbor (hybrid, 50 days, blue-green curled leaves, 24 to 36 inches, the most cold-hardy kale, survives to 5 degrees Fahrenheit), Red Russian (heirloom, 50 days, oak-shaped leaves with purple veins, 24 to 36 inches, tender and mild), Lacinato (heirloom, 60 days, dark blue-green, bumpy leaves, 18 to 24 inches, also called dinosaur kale or Tuscan kale, preferred for kale chips and soups). Yield: 2 to 4 pounds of leaves per plant over the fall season. A 10-foot row of 8 plants produces 16 to 32 pounds of kale from October through December.

Spinach (Spinacia oleracea)

Days to maturity: 40 to 45 days from seed. Frost tolerance: Survives to 20 degrees Fahrenheit with row cover, to 10 degrees with heavy mulch. Spacing: 4 to 6 inches between plants, rows 12 to 18 inches apart. Varieties: Bloomsdale Long Standing (heirloom, 40 days, savoyed leaves, 8 to 10 inches, the standard fall spinach since 1826), Giant Winter (heirloom, 45 days, large smooth leaves, 10 to 12 inches, the most cold-tolerant variety), Space (hybrid, 40 days, smooth leaves, 6 to 8 inches, resistant to downy mildew races 1-7). Planting tip: Spinach germinates poorly in soil above 75 degrees Fahrenheit. In August, sow seeds 0.5 inch deep and shade the row with a 30 to 50 percent shade cloth for the first 7 to 10 days. Remove the shade cloth once seedlings emerge. Pre-soak seeds in room-temperature water for 24 hours before sowing to improve germination from 50 to 60 percent to 80 to 90 percent.

Collard Greens (Brassica oleracea var. viridis)

Days to maturity: 60 to 80 days from seed, 40 to 50 days from transplant. Frost tolerance: Survives to 5 degrees Fahrenheit. The most cold-tolerant of the leafy greens. Spacing: 18 to 24 inches between plants. Varieties: Georgia Southern (heirloom, 75 days, blue-green, 24 to 36 inches, the standard collard for Southern cooking), Champion (hybrid, 60 days, 18 to 24 inches, earlier maturity for shorter-season gardens), Vates (heirloom, 65 days, compact, 18 to 24 inches, good for small gardens). Yield: 3 to 5 pounds of leaves per plant over the season. A single collard plant provides enough leaves for 8 to 10 meals.

Arugula (Eruca vesicaria)

Days to maturity: 30 to 40 days from seed. Frost tolerance: Survives to 25 degrees Fahrenheit. Spacing: 4 to 6 inches between plants, rows 12 inches apart. Varieties: Astro (30 days, mild, 6 to 8 inches), Sylvetta (wild arugula, 40 days, deeply lobed leaves, spicy, 8 to 12 inches), Rocket (35 days, standard Italian arugula, 8 to 10 inches). Harvest: Cut the entire plant 1 inch above the soil when it reaches 4 to 6 inches tall. The plant regrows 1 to 2 times. Sow every 2 weeks from August through September for continuous harvest. Arugula bolts rapidly in warm weather; fall-planted arugula produces for 6 to 8 weeks before bolting, compared to 3 to 4 weeks for spring-planted.

Lettuce (Lactuca sativa)

Days to maturity: 30 to 55 days from seed, depending on type. Frost tolerance: Survives to 28 degrees Fahrenheit without protection, to 20 degrees with row cover. Spacing: 6 to 10 inches between plants for leaf lettuce, 10 to 12 inches for butterhead, 12 inches for romaine. Varieties: Red Salad Bowl (leaf, 45 days, oak-leaf shape, 8 to 10 inches, cut-and-come-again), Buttercrunch (butterhead, 55 days, 10 to 12 inches, the most cold-tolerant butterhead), Rouge d'Hiver (romaine, 55 days, red-tinted leaves, 10 to 12 inches, French heirloom bred specifically for fall and winter). Planting tip: Lettuce seeds require light to germinate. Sow on the soil surface and press gently. Do not cover with soil. Mist the surface twice daily to keep it moist. Germination occurs in 7 to 10 days at 65 to 70 degrees Fahrenheit.

Root Vegetables: Sweeter After Frost

Root vegetables planted in late summer mature during the cool days of autumn. As temperatures drop below 50 degrees Fahrenheit, the plants convert starches to sugars as an antifreeze mechanism. Carrots harvested after the first frost contain 20 to 40 percent more sugar than carrots harvested before frost.

Carrots (Daucus carota)

Days to maturity: 60 to 75 days from seed. Frost tolerance: Tops die at 20 degrees Fahrenheit, roots survive in the ground to 15 degrees. Spacing: 2 to 3 inches between plants, rows 12 to 18 inches apart. Varieties: Napoli (hybrid, 60 days, 6 to 7 inches, the sweetest carrot in university taste trials, 10 to 12 Brix sugar content), Mokum (hybrid, 54 days, 5 to 6 inches, early maturing for zone 5), Bolero (hybrid, 75 days, 6 to 8 inches, the best storage carrot, holds in the ground through December), Yellowstone (yellow, 70 days, 6 to 7 inches, mild, sweet). Planting tip: Carrot seeds are tiny and slow to germinate (12 to 18 days). Mix seeds with dry sand (1 part seeds to 3 parts sand) to distribute them evenly. Keep the soil surface consistently moist for 2 to 3 weeks after sowing. A thin layer of vermiculite (1/8 inch) over the seed row retains moisture without crusting. Cover the row with a board for 5 to 7 days after sowing to retain moisture; remove the board as soon as seedlings appear.

Beets (Beta vulgaris)

Days to maturity: 50 to 60 days from seed. Frost tolerance: Tops die at 25 degrees, roots survive to 20 degrees. Spacing: 3 to 4 inches between plants, rows 12 to 18 inches apart. Varieties: Detroit Dark Red (55 days, 3-inch round roots, the standard all-purpose beet), Chioggia (55 days, 3-inch round, concentric pink and white rings when sliced, Italian heirloom), Golden (55 days, 2-inch round, golden-yellow, milder flavor, does not bleed), Cylindra (60 days, 6 to 8 inches long, 2 inches in diameter, ideal for uniform slicing). Planting tip: Each beet "seed" is actually a seed cluster containing 2 to 5 individual seeds. Thin seedlings to 3 to 4 inches apart when they are 2 inches tall. The thinned seedlings are edible as microgreens. Beet greens are also edible and have a flavor similar to Swiss chard.

Turnips (Brassica rapa var. rapa)

Days to maturity: 35 to 50 days from seed. Frost tolerance: Survives to 20 degrees. Spacing: 4 to 6 inches between plants. Varieties: Purple Top White Globe (50 days, 4-inch roots, white with purple top, the standard American turnip), Hakurei (35 days, 2-inch white roots, smooth, sweet, the best salad turnip, Japanese variety), Tokyo Cross (35 days, 2-inch white roots, All-America Selections winner). Planting tip: Turnips mature quickly and can be sown as late as 6 to 8 weeks before the first frost. Sow every 2 weeks for successive harvests. Harvest at 2 to 3 inches for the sweetest flavor; turnips larger than 4 inches become woody and pithy.

Radishes (Raphanus sativus)

Days to maturity: 22 to 30 days from seed. Frost tolerance: Survives to 25 degrees. Spacing: 1 to 2 inches between plants. Varieties: Cherry Belle (22 days, 1-inch round, red, the standard spring radish, also excellent in fall), French Breakfast (25 days, 2-inch elongated, red with white tip), Daikon (60 days, 12 to 18 inches long, 3 inches in diameter, mild, used in Asian cooking, stores for 3 to 4 months), Black Spanish (55 days, 3 to 4 inches round, black skin, white flesh, pungent, stores for 4 to 6 months). Planting tip: Radishes are the fastest crop in the fall garden. Sow every 10 to 14 days from August 15 through September 30 for continuous harvest. A 10-foot row of radishes produces 80 to 100 roots per sowing.

Parsnips (Pastinaca sativa)

Days to maturity: 100 to 120 days from seed. Frost tolerance: Roots survive in the ground to 0 degrees Fahrenheit. The most cold-tolerant root vegetable. Spacing: 3 to 4 inches between plants, rows 18 inches apart. Varieties: Harris Model (110 days, 10 to 12 inches, smooth, the standard variety since 1890), Hollow Crown (120 days, 12 to 15 inches, heirloom, the longest parsnip), Javlin (110 days, 10 inches, hybrid, resistant to canker). Planting tip: Parsnip seeds lose viability quickly. Use fresh seed (packed for the current year). Germination takes 15 to 25 days. Sow in June to early July in zones 5 and 6 for October through March harvest. Parsnips require exposure to at least 2 weeks of temperatures below 40 degrees Fahrenheit to develop their characteristic sweet, nutty flavor. Harvest by digging with a fork (not pulling, which breaks the long taproot) after the ground has thawed. In zones 5 and 6, parsnips can be left in the ground over winter under 12 inches of straw mulch and harvested in March and April.

Brassicas: Brussels Sprouts, Broccoli, and Cauliflower

The brassica family produces its best-quality crops in fall. Brussels sprouts are virtually inedible when grown in spring (the sprouts are loose, bitter, and prone to aphid infestation) but become sweet and firm after fall frost exposure. Broccoli and cauliflower produce larger, tighter heads in the cool days of autumn than in the heat of summer.

Brussels Sprouts

Days to maturity: 90 to 110 days from transplant. Frost tolerance: Survives to 0 degrees Fahrenheit. Sprouts improve in flavor after 2 to 3 hard freezes. Spacing: 24 to 36 inches between plants. Varieties: Jade Cross (hybrid, 90 days, 1 to 1.5-inch sprouts, 24 to 30 inches, the most reliable variety for home gardens), Gustus (hybrid, 100 days, 1.5-inch sprouts, 30 to 36 inches, high yield), Long Island Improved (heirloom, 100 days, 30 to 36 inches). Planting: Start seeds indoors June 1 to 15 for zone 6, May 15 to June 1 for zone 5. Transplant into the garden 4 to 6 weeks later (mid-July). In late October, remove the top 2 inches of the growing tip to redirect energy into sprout development. Harvest from the bottom of the stalk upward. A single Brussels sprout plant produces 1 to 2 pounds of sprouts.

Broccoli

Days to maturity: 60 to 70 days from transplant. Frost tolerance: Survives to 22 degrees. Spacing: 18 to 24 inches between plants. Varieties: Belstar (hybrid, 65 days, 6 to 8-inch heads, good side-shoot production), Green Magic (hybrid, 60 days, 6-inch heads, heat-tolerant for late-summer planting), Packman (hybrid, 55 days, 5 to 6-inch heads, the earliest maturing fall broccoli). Planting: Start seeds indoors July 1 to 15 for zone 6, June 15 to July 1 for zone 5. Transplant in August. Fall broccoli produces a large central head followed by 4 to 6 smaller side shoots over 4 to 6 weeks. Total yield per plant: 1.5 to 2.5 pounds.

Cauliflower

Days to maturity: 55 to 70 days from transplant. Frost tolerance: Survives to 25 degrees. Spacing: 18 to 24 inches between plants. Varieties: Snow Crown (hybrid, 55 days, 7-inch white heads, the earliest variety), Amazing (hybrid, 68 days, 8 to 9-inch heads, self-wrapping leaves protect the head from yellowing), Graffiti (hybrid, 70 days, 8-inch purple heads, retains color when cooked, higher in anthocyanins than white varieties). Blanching: White cauliflower varieties require blanching (tying the outer leaves over the developing head) when the head is 2 inches in diameter. Secure the leaves with a rubber band or twine. The head is ready to harvest 7 to 10 days after blanching, when it reaches 6 to 8 inches in diameter. Purple and green varieties do not require blanching.

Alliums, Legumes, and Other Fall Crops

The remaining fall crops include garlic (planted in fall for summer harvest), onions (planted as sets in late summer), bush beans (a frost-sensitive crop for early fall harvest), and several less common vegetables that excel in cool weather.

Garlic (Allium sativum)

Planting date: 4 to 6 weeks before the first frost date. In zone 6, plant October 1 to 15. In zone 5, plant September 20 to October 5. Harvest: The following July. Garlic is planted in fall for harvest the following summer; it requires a cold period (40 degrees Fahrenheit or below for 6 to 8 weeks) to form cloves. Spacing: 4 to 6 inches between cloves, rows 12 to 18 inches apart. Plant cloves 2 to 3 inches deep with the pointed end up. Varieties: Music (hardneck, porcelain type, 5 to 6 large cloves per head, the most popular variety for northern gardens, stores for 8 to 10 months), Chesnok Red (hardneck, rocambole type, 8 to 10 cloves, rich flavor, excellent for roasting), Spanish Roja (hardneck, rocambole, 8 to 12 cloves, considered the best-tasting garlic by garlic enthusiasts). Mulch with 4 to 6 inches of straw after planting to prevent frost heave. Each pound of garlic seed (8 to 10 heads) plants a 10-foot row and produces 6 to 8 pounds of garlic at harvest.

Bush Beans (Phaseolus vulgaris)

Days to maturity: 45 to 55 days from seed. Frost tolerance: Killed by frost. Must be harvested before the first frost. Spacing: 4 to 6 inches between plants, rows 18 to 24 inches apart. Varieties: Contender (50 days, 5 to 6-inch green pods, the most reliable bush bean for fall), Provider (50 days, 5-inch pods, resistant to common bean mosaic virus), Royalty Purple Pod (55 days, 5-inch purple pods, green when cooked). Planting window: Sow 60 to 65 days before the first frost. In zone 6, sow August 10 to 15. In zone 5, sow July 25 to August 5. Beans germinate poorly in soil below 60 degrees Fahrenheit; late August and September soil temperatures are still adequate in most regions. Yield: 0.5 to 1 pound per 10-foot row.

Peas (Pisum sativum)

Days to maturity: 55 to 65 days from seed. Frost tolerance: Survives to 20 degrees. Spacing: 2 inches between plants, rows 18 to 24 inches apart. Varieties: Sugar Ann (snap pea, 55 days, 2-inch pods, 24-inch vines, no trellis needed), Oregon Sugar Pod II (snow pea, 60 days, 4-inch pods, 30-inch vines), Cascadia (snap pea, 60 days, 3-inch pods, disease-resistant). Planting window: Sow 70 to 80 days before the first frost. In zone 6, sow August 5 to 15. In zone 5, sow July 20 to August 1. Fall peas produce 30 to 50 percent less than spring peas due to shorter days and cooler temperatures, but the quality is excellent. Mulch with 3 inches of straw after emergence to protect from early frost.

Cilantro (Coriandrum sativum)

Days to maturity: 40 to 50 days from seed. Frost tolerance: Survives to 28 degrees. Spacing: 4 to 6 inches between plants. Varieties: Santo (slow-bolting, 50 days), Calypso (slowest bolting, 45 days). Sow every 2 weeks from August 15 through September 30 for continuous harvest. Fall cilantro produces for 6 to 8 weeks before bolting, compared to 3 to 4 weeks in spring.

Swiss Chard (Beta vulgaris subsp. cicla)

Days to maturity: 50 to 60 days from seed. Frost tolerance: Survives to 15 degrees with mulch. Spacing: 8 to 12 inches between plants. Varieties: Bright Lights (55 days, multicolored stems: red, yellow, orange, pink, white), Fordhook Giant (50 days, white stems, large dark green leaves, the most productive variety), Ruby Red (55 days, deep red stems, dark green leaves). Harvest: Cut outer leaves 1 inch above the soil. The center continues producing new leaves. A single chard plant produces 2 to 4 pounds of leaves from October through December.

Kohlrabi (Brassica oleracea var. gongylodes)

Days to maturity: 45 to 55 days from seed. Frost tolerance: Survives to 20 degrees. Spacing: 4 to 6 inches between plants. Varieties: Kolibri (50 days, purple, 3 to 4-inch bulbs, the standard purple variety), Winner (45 days, pale green, 3 to 4-inch bulbs, the earliest maturing variety), Superschmelz (60 days, green, up to 10-inch bulbs, does not become woody). Harvest: Harvest when bulbs are 2 to 3 inches in diameter. Larger bulbs become woody and pithy. Peel the tough outer skin and slice raw for salads or roast with olive oil. Fall kohlrabi is sweeter and crisper than spring kohlrabi.

Rutabaga (Brassica napus var. napobrassica)

Days to maturity: 85 to 95 days from seed. Frost tolerance: Survives to 10 degrees. Spacing: 6 to 8 inches between plants. Varieties: American Purple Top (90 days, 4 to 6-inch roots, yellow flesh with purple top, the standard variety), Laurentian (90 days, 5-inch roots, smooth, uniform), Gilfeather (80 days, 4-inch roots, white, mild, Vermont heirloom, crosses between rutabaga and turnip). Planting: Sow seeds in early July in zone 6, late June in zone 5. Rutabaga requires the full growing season to reach maturity. Harvest after the first frost for the sweetest flavor. Stores for 4 to 6 months in a root cellar at 32 to 38 degrees Fahrenheit and 90 to 95 percent humidity.

Bok Choy (Brassica rapa subsp. chinensis)

Days to maturity: 40 to 50 days from seed. Frost tolerance: Survives to 25 degrees. Spacing: 6 to 8 inches between plants. Varieties: Joi Choi (45 days, 10 to 12 inches, white stems, dark green leaves, resistant to bolting), Toy Choi (40 days, 5 to 6 inches, miniature, ideal for containers), Red Choi (45 days, 8 inches, purple-tinged leaves, mild). Planting tip: Bok choy is a cool-season brassica that thrives in fall. Sow seeds in August and September. Harvest the entire plant at soil level, or harvest outer leaves for cut-and-come-again production. Bok choy is susceptible to flea beetle damage; cover rows with floating row cover (Reemay or Agribon, $10 to $15 per 50-foot roll) from sowing until harvest.

Scallions (Allium cepa var. aggregatum)

Days to maturity: 50 to 60 days from sets. Frost tolerance: Survives to 20 degrees. Spacing: 2 inches between sets, rows 12 inches apart. Varieties: White Lisbon (55 days, white stalks, the standard scallion), Red Baron (55 days, red stalks, mild), Evergreen Hardy White (60 days, the most cold-tolerant scallion, survives to 10 degrees). Planting: Plant onion sets (small, dormant bulbs, $4 to $6 per bunch of 80 to 100) 1 inch deep. Scallions are the fastest allium crop and can be planted as late as 8 weeks before the first frost. Harvest when stems are 6 to 8 inches tall by pulling individual plants. A 10-foot row of scallions produces 80 to 100 stalks.

Extending the Season with Frost Protection

Floating row cover and low tunnels extend the fall harvest by 3 to 6 weeks beyond the first frost date, and in mild winters, allow harvesting through December or January.

Floating Row Cover

Spun-bonded polyester row cover (brand names: Reemay, Agribon, Harvest Guard) provides 2 to 6 degrees of frost protection depending on weight. Agribon-19 (0.55 ounces per square yard, $10 to $15 per 50-foot roll, 10 feet wide) provides 2 to 4 degrees of protection. Agribon-30 (1.5 ounces per square yard, $15 to $20 per 50-foot roll) provides 4 to 6 degrees of protection. Drape the row cover directly over the plants and secure the edges with soil, sandbags, or landscape staples. The fabric is light enough that seedlings push it upward as they grow. Row cover also excludes insect pests (flea beetles, cabbage worms, aphids) and reduces wind damage by 50 percent.

Low Tunnels

A low tunnel consists of metal or PVC hoops (4 to 6 feet wide, 2 to 3 feet tall) covered with row cover or 6-mil greenhouse plastic. Hoops are spaced 4 to 5 feet apart and pushed 6 inches into the ground. A low tunnel covered with greenhouse plastic provides 6 to 10 degrees of frost protection and creates a microclimate 10 to 15 degrees warmer than ambient during the day. Install the plastic in October and ventilate on sunny days above 50 degrees Fahrenheit by opening the ends. Low tunnel kits (hoops, plastic, and clips) cost $40 to $60 for a 20-foot section. A 20-foot low tunnel covers two 10-foot rows and extends the harvest of kale, lettuce, spinach, and carrots by 4 to 8 weeks.