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

I pushed the planting calendar like it owe me rent .

Last May , with garden centers one-half pluck over and my neighbors already bragging about their love apple heyday , I dug in — literally — and gamble on seventeen late - season vegetables .

Some fall flat like divas in a heat undulation . Others took the challenge in person and delivered flop through chilly September mornings .

This was n’t textbook gardening . It was messy , spontaneous , and powered by adequate parts wonder and pigheadedness .

But guess what ? Twelve of those crops come through — and a few performed better than my early starter ever have .

If you ’re stare at your May garden layer thinking you missed your window , think again . The season ’s not over . The veg that made it on my list might just be the I that hold your garden across the finish line .

Ready to see who boom , who conk out , and who surprised me completely ? Let ’s get into it .

Kale

Kale , with its rich nature , stands tall even when other greens falter . Its resiliency to ice makes it a key player in any late - season garden . bundle with nutrient , these hardy super C wreak a burst of wellness to fall down repast . Imagine a warm Brassica oleracea acephala salad on a chilly fall eve , comforting and nourishing . merriment fact : Kale ’s sweetness intensifies after a light frost , turning it into an irresistible addition to your culinary creations .

Carrots

sink beneath the filth , carrots quietly do their work . These vibrant antecedent vegetable are not only nutritious but also fabulously fulfil to draw from the earth . Their crisp , sweet flavor is enhanced by cooler temperatures , inviting you to savor every bite . Have you ever try impertinently reap carrots ? Their appreciation is unmatched . Did you bonk ? carrot were ab initio grown for their aromatic leaves and seeds rather than their roots .

Beets

With their rich chromaticity , beetroot make for colour and smell to autumn saucer . Their earthy sweetness is a delight , whether roasted or pickled . grow Beta vulgaris late in the season see vibrant roots and lavish spinning top , double-dyed for salads or sautéing . Fun fact : Ancient Romans used beetroot as an aphrodisiac , valuing both their roots and leaves .

Swiss Chard

Swiss chard stands out with its vivacious base and broad , leafy greens . This veggie not only adds visual appeal but also a riches of vitamin to any repast . It prosper in cooler conditions , making it a staple fibre for former - time of year horticulture . Picture Swiss chard sautéed with garlic and olive oil — a simple , yet scrumptious dish . Did you know ? Swiss chard is related to beets and shares a standardized crude taste .

Spinach

Spinach , the leafy powerhouse , grow vigorously in coolheaded conditions . Its tender leaves are perfect for salads and smoothies , adding both flavor and nutrition . As temperature drop , Spinacia oleracea uphold to bring forth , ensuring a steady supply of green . Have you ever craved a spinach quiche on a crisp autumn morning?Fun fact : Spinach was once known as the “ Spanish veg ” after reaching Europe via Spain in the 11th C .

Broccoli

Broccoli ’s compact heads carry a wealth of nutrients , pretend it a standout in any vegetable patch . It expand in cooler temperatures , ensuring a robust gloam harvest home . The satisfaction of tear off a home - grown head of broccoli is unmatched . Each bite offer a delightful crunch and taste . Did you know ? Broccoli is a member of the moolah menage and was crop in Italy over 2,000 years ago .

Brussels Sprouts

Brussels burgeon forth , with their mini bread - like appearance , bring a unparalleled flair to any lulu . They love the cooler months , becoming sweeter with each frost . roast or steam , their nutty spirit adds depth to fall meal . Have you tried Brussels sprouts drizzled with beloved and balsamic glaze?Fun fact : Brussels sprouts are call after the metropolis of Brussels in Belgium , where they have been popular since the sixteenth C .

Radishes

radish , with their peppery bite , offer a refreshful direct contrast to leaden decline peach . These quick - grow base are perfect for sequence planting . Harvested young , they add a crisp , spicy note to salads and sandwiches . Have you ever enjoyed radishes sliced thinly with a sprinkling of salt?Did you get laid ? Radishes were one of the first European crop enter to the Americas , take by Columbus in 1493 .

Cabbage

Cabbage , with its layered leaves , is a staple in many traditional cup of tea . It holds up well to cooler temperatures , allow a full-blooded harvest . Whether fermented into sauerkraut or used in soup , its versatility is odd . Picture a tender bowl of cabbage soup on a coolheaded autumn day . Fun fact : Cabbage has been cultivated for over 4,000 years and was a favorite of ancient Grecian and Roman civilizations .

Leeks

Leeks , with their mild onion flavor , tally profundity to soups and stews . They prosper in the nerveless , moist conditions of downslope , rewarding gardener with slender , flavorful stalks . Their subtle taste is a delightful addition to many dishes . Have you ever tried a creamy Allium porrum and white potato soup on a chilly day?Did you know ? Leeks were value by the ancient Egyptians and are even depicted in hieroglyphic .

Collard Greens

Collard greens bring a taste of the South to any table . These broad leaves hold out cold temperature , making them ideal for fall harvests . full-bodied in vitamins , they make a nutritive addition to hearty stews or simply sautéed . reckon collard greens simmer slowly with smoke ham Rhine wine . Fun fact : Collard greens have been a staple fibre in Southern U.S. cuisine since the early African - American communities lead off cultivate them .

Mustard Greens

mustard greens super C , known for their spicy zest , flourish in coolheaded mood . These greens add a lick to salads and cooked dishes likewise . Their peppery flavor is complement by a touch of sweetness after a light frost . Ever try mustard greens in a stir - fry with gingerroot and garlic?Did you know ? Indian mustard greens have been civilise in Asia for over 5,000 geezerhood 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