When the tomatoes are winding down and your zucchini plants have seen better days, it might feel like the garden is getting ready to call it quits. But late summer is actually the perfect time to plant more, especially when it comes to cool-weather greens. If you’re in Western North Carolina or a similar zone, you can squeeze in another round of goodness by planting kale, spinach, Swiss chard, collards, lettuces, and arugula in August. By late October into early November, you’ll be reaping the rewards of your fall harvest in salads, soups, stir-fries, and sautés. Yum, indeed!
Why Plant Fall Greens?
Cool-season greens are some of the most rewarding crops to grow. Not only are they fast-growing and relatively low maintenance, but many also become sweeter and more flavorful after a light frost. And let’s be honest, there’s something extra satisfying about harvesting your own leafy greens while the trees are showing off their fall colors.
Whether you’re gardening in raised beds, tucked-away containers, or between perennials in your landscape, these plants offer fresh, nutritious bounty right up until the first hard frost.
Seeds or Transplants?
This is a common question, and the answer really comes down to timing and effort.
Seeds:
If you’re planting in early to mid-August, you still have time to sow seeds directly into the soil for fast-maturing greens like:
- Arugula
- Lettuce (especially leaf varieties)
- Spinach
- Kale
- Mustard greens
- Swiss chard
Seeds are more budget-friendly and perfect for succession planting—meaning you can plant a little now, then more a week or two later, for a steady harvest.
Transplants:
As August ticks on, some veggies benefit from a head start. Broccoli, Brussels sprouts, cauliflower, and cabbage are best planted as transplants in late summer, because their growing season is a bit longer and they can be a little fussy when started from seed this time of year.
Come on in to B.B. Barns for healthy, compact starts; our staff can help you pick the right varieties for fall-growing here in the WNC region.
Star Players for Fall Greens
Let’s take a closer look at some cool-weather favorites and how to care for them.
Kale:
This cold-hardy staple can survive temperatures into the low 20s, making it one of the longest-lasting greens in your fall garden. Harvest when leaves are about the size of your hand, trimming from the outside. Younger leaves are great in salads, while more mature leaves hold up well in soups and stir-fries.
Spinach:
Spinach grows well in cooler temps and can be planted in succession every couple of weeks in August and September. It prefers rich, well-drained soil and partial afternoon shade in hot spells. Pick outer leaves as needed, and enjoy in salads, sautés, or even added to smoothies.
Swiss Chard:
This colorful beauty isn’t just edible, it’s ornamental, too. The brightly colored stalks look stunning in containers and borders. Cut outer leaves about 1 to 2 inches above the soil line, and avoid damaging the central growing point. The tender leaves are great raw when young, and the stalks can be cooked like celery or added to soups.
Leaf Lettuces:
From romaine to red oakleaf, lettuces offer diversity in flavor, texture, and color. They’re also quick to grow. Snip leaves with sharp scissors, taking from the outside and leaving the center to keep producing. Perfect for window boxes, raised beds, and fall planters.
Collards:
These Southern favorites get sweeter after a frost. Harvest when the leaves are around 10 inches long and deep green. Like kale, collards grow into a bit of a “tree” shape as you harvest from the bottom up.
Arugula:
This fast-growing green adds a spicy kick to salads and pizzas. It matures in about 30 days from seed and can be cut multiple times. Best harvested young for a milder flavor.
Ten Growing Tips for a Bountiful Fall Garden
- Pick the right varieties: Look for cold-hardy and disease-resistant cultivars. B.B. Barns carries varieties suited to our region.
- Sunlight matters: Aim for at least six hours of sun per day. Spinach, kale, and Swiss chard can tolerate some afternoon shade.
- Keep on eye on the frost date: In WNC, the average first frost hits around October 23. Greens can often push through light frosts, especially with a little protection.
- Fertilize smartly: Greens are heavy feeders. A nitrogen-rich fertilizer before planting will give them a great start.
- Water consistently: One inch per week is the magic number. Water deeply rather than frequently.
- Mulch helps: Mulch between rows to keep weeds down and retain moisture.
- Watch out for rabbits: They love greens as much as we do. Try I Must Garden® Rabbit Repellent; it’s made right here in North Carolina! (And you know where you can find it…)
- Get creative with placement: Tuck greens into containers, raised beds, even your flower borders. The closer they are to your kitchen, the more likely you’ll use them.
- Harvest wisely: Always pick from the outside. That’s where the mature leaves are, and new growth comes from the center.
- Cooler temps = better flavor: Many greens actually taste sweeter after a light frost. Bonus!
How to Harvest for Peak Flavor and Productivity
- Lettuces: Use sharp scissors to snip outer leaves. Frequent harvesting encourages continued growth.
- Kale: Grab a fistful of mature leaves from the outside and snip with scissors. Let the center keep growing.
- Collards: Cut when leaves are large and dark green. As you harvest from the bottom, your plant may start looking like a little palm tree.
- Swiss Chard: Cut leaves 1 to 2 inches from the base, always from the outside. The plant will keep producing well into the fall.
Health Benefits of Greens
Beyond flavor and beauty, greens are nutritional powerhouses. They’re loaded with vitamins A, C, and K, plus antioxidants, fiber, and minerals that support immune function, especially helpful during cold and flu season.
In fact, leafy greens are on many lists of “best foods to eat when you’re sick.” So why not have them growing right outside your door?
Fall Recipe Spotlight: Brussels Sprouts with Apple and Thyme
Ingredients:
- 2 lbs Brussels sprouts, trimmed and halved
- 2 Granny Smith apples
- 3/4 lb thick-sliced bacon
- 4 Tbsp unsalted butter
- 1 tsp fresh thyme (or ½ tsp dried)
Directions:
- Thinly slice Brussels sprouts for sautéing
- Cut apples into translucent slices, easy for quick cooking
- Cook bacon to crisp, and drain pan, reserving 1/4 of bacon grease
- Melt butter in pan and add Brussels sprouts in batches until soft and bright green, about 8 minutes
- Add thyme and apples, stirring until apples are warmed through
- Drizzle bacon grease over dish, add bacon crumbles, and serve
This dish is sweet, savory, and a wonderful introduction to the world of fall greens!
Enjoy the Fall Harvest
Fall doesn’t have to mean the end of your garden. With just a bit of planning, you can grow delicious, nutrient-rich greens well into the season, and sometimes beyond. Whether you’re filling containers on your porch, refreshing your raised beds, or just squeezing a few plants into your existing landscape, growing greens is a fantastic way to stay connected to the rhythms of the garden.
So go ahead… Pick up some seeds or starts, grab your garden gloves, and enjoy the extended harvest. Your fall table (and your immune system) will thank you.
Happy gardening!
