Fall/Winter Vegetable Garden: What to plant now?

sitenum=457

A blog by the UC Master Gardeners of Stanislaus County

Published on: October 23, 2024

Head of purple cauliflower surrounded by dark green leaves.

My summer garden is done producing. I've removed all the old plants except for my basil which continues to thrive. I've weeded, turned the soil, and amended my soil with several inches of organic matter, which in my case was raised bed soil and some compost. With the beds ready to plant it's time to select some cool season plants.

Cool-season vegetables usually yield higher food value per pound and per square foot of garden than warm-season vegetables. The edible parts of cool season plants are usually the vegetative parts, such as roots, stems, leaves, or immature flower parts, while warm season vegetables are harvested for the fruit such as tomatoes, peppers, and zucchini.

What to Plant?

Cabbage head.

Plants most suitable to fall planting for winter or later harvesting include four main types, which are categorized based on what part of the plant is harvested. Winter vegetables include:

roots: beet, carrot, parsnip, radish, turnip
stems: asparagus, white potato
leaves: cabbage, celery (fleshy petioles), lettuce, spinach
immature flower parts: broccoli, cauliflower, globe artichoke

Bulbs such as onions and garlic can also be planted in fall but are usually harvested in late spring to summer.

Daikon radish.

Unfortunately, I didn't start any seeds under grow lights, so had to be content with available 4-inch pots and six packs. I visited two local nurseries to see what they had in stock. There was an excellent variety of Crucifers – the family that includes broccoli (unlike President George H.W. Bush, I love the stuff), cauliflower, Brussels sprouts, cabbage, cauliflower, collard greens, kale, and turnips. I found an excellent selection with several varieties of each, except turnips which I only found in seed. I was especially interested in the many varieties of cauliflower which included white as well as shades of purple, green and orange. There were multiple varieties of greens including mustard, chard, and kale, and a good variety of lettuce including iceberg type heads, Romaine, spring mix, butter, spinach, and bok choy. Rounding out my options were multiple varieties of garlic and onions, a few seed potatoes, and leeks, beets, and celery. Plants arrive regularly so you may have more or different options when you shop.

Most vegetables prefer full sun to part shade and grow best when average temperatures are between 55^o F and 75^o F and most tolerate a light freeze. The labels on the 4-inch and six packs will help identify the amount of sun preferred, as well as how much water, planting distances, days to maturity and approximate yield. Follow planning instructions for best results.

I've planted, now what?

You've got plants in the ground, that's a great start. Now let's keep them growing. It is important to keep them well watered. Cool season vegetables don't produce the same deep root system that warm season vegetables tend to produce, and some are roots themselves so it's important to keep them properly watered. If you are growing root vegetables such as carrots, it isn't enough to keep the top few inches watered, you need to ensure water is getting to the root tip.

Kale plant.

Plants that produce fruits or vegetables put a lot of nutrients into producing those fruits and vegetables and will benefit from regular fertilization to replenish the nutrients that go into crop production. All commercial fertilizers contain nitrogen (N), phosphorous (P) and potassium (K) which are reflected in the 3 numbers on the label. Most plants will need nitrogen, so make sure the first number is the largest or at least equal to the others. Fertilizers come in several types including slow-release pellets, quick release and liquid. Follow directions precisely or you can harm your garden. For more details on fertilizers, visit the resources at the end of this article.

If you direct seed you may need to thin the plants for optimal growth. The package will tell you how far apart the plants should grow for optimal production. Thinning is especially important for root vegetables and bulbs like onions and garlic as crowded plants just won't grow large enough.

You may also need to weed your garden to remove competition for resources. Be careful to not disturb your seedlings. Weeds are easier to remove when they are small, and the ground is moist. If you don't remove the entire root, or if they have gone to seed, they will return.

The Harvest

Harvest dates will vary by type of vegetable. Some crops such as lettuce can be harvested repeatedly. Most crops are above ground, and you can easily tell if they have reached optimal growth. For root vegetables, you may need to dig around the root to see if they are the optimal size. Onions and garlic will remain in the ground for the winter and will be ready to harvest mid Spring.

Dark red and green leafy lettuce growing in a row.

Mesculun salad mix.

Once you've harvested your vegetables, wash them and remove any roots (or tops for root vegetables), and any damaged sections. Most winter vegetables can be stored in the refrigerator for varying periods of time. Do not store fruits and vegetables in the same bin as fruits produce ethylene gas which will affect the ripening and quality of your harvest. Note that garlic, onions and tomatoes are best when stored at room temperature.

More about Winter Vegetable Gardens

The links below cover basics such as planning your garden including site location, preparing for planting, caring for your vegetable crop, harvesting and storing, and common vegetable garden pests and problems.

UC Master Gardener Program Vegetable Gardening

https://mg.ucanr.edu/Gardening/Vegetable/