Who says our garden ventures have to come to a pause after harvest? I don’t know about you, but I’m not ready to call it for another year, and luckily, we outdoor gardeners have some time yet to keep growing. Right now is perfect to plant some fall greens for a salad garden, because like Lenny Kravitz says, “It Ain’t Over ’til It’s Over.”
Why not plant fall greens? A salad garden extends the growing season and our ability to eat fresh, nutritious food, farm-to-table style. If you select the right varieties, you can have greens to harvest in as little as 30 days! The cooler temperatures also often mean less pest pressure in the garden, and I could certainly use a break from things like Japanese beetles and squash vine borers. All of the above makes me happy, so let’s go for it.
There are many options for salad lovers out there! The following crops are excellent choices for a fall salad garden and are quick to mature:
Before planting seeds, check the packet for the plant’s maturity time. This time of year, I recommend going with anything that can be grown in 30 days. A seed with a 55-day maturity time is excellent too if the plant can tolerate frost.
To get the most out of your fall salad garden, consider starting it 6-10 weeks before the first frost. This way, you can be sure that you’ll be able to harvest and enjoy whatever you’re growing. If your first frost date is coming up fast and furious, don’t fret! Find greens that can handle frost; many taste sweeter when exposed to cold. Asian greens typically do very well in cold temperatures and are an excellent choice for late sowing.
The first thing you’ll need to do when starting a fall salad garden is to clear the space of any summer crops you had growing. Gently pull the roots and remove any weeds you don’t think are beneficial to the garden. Amend your soil with some compost and sow the fast-growing greens according to package directions. If you’re using a row cover, install one now. Remember, a fall garden will need less water than a summer one, so don’t stress about moisture.
If you plant your salad garden 6-10 weeks before your region’s first frost date, then you will have more than enough time from seed to harvest. If you’re planting closer to the frost, consider using a cold frame, row covers, or a greenhouse. Don’t forget, many fall greens and vegetables become tastier after frost and can tolerate freezing conditions. If you select the right seeds, you won’t have to worry too much about the impending cold.
If growing beets and radishes, harvest the leaves as soon as they’re a decent size and enjoy them in salads, soups, or stir-fries. As for many other greens grown in a fall garden, you don’t have to worry about bolting like you do in the summer. Greens like lettuce, kale, and spinach can be cut as baby leaves (approximately 3-6 inches) or mature leaves. Either size is delicious in a salad! You can harvest the entire head or cut-and-come-again. Some plants, like kale, can survive frigid temperatures and even snow, so let the good times roll as long as you can.
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