3 Crops You Should Plant Now to Prepare for Fall

As summer begins to wind down, it’s the perfect time to start thinking about your fall garden. Planting certain crops now can ensure a bountiful harvest as the weather cools. Here are three crops you should plant now to prepare for a fruitful fall.

1. Kale

Why Plant It: Kale is a hardy green that thrives in cooler temperatures. It’s packed with nutrients like vitamins A, C, and K, as well as antioxidants and fiber. Kale’s flavor often improves after a light frost, making it an ideal fall crop.

Planting Tips:

• Timing: Plant kale seeds about 6-8 weeks before the first expected frost.
• Location: Choose a sunny spot with well-drained soil.
• Care: Keep the soil consistently moist and mulch around the plants to retain moisture and suppress weeds. Kale can be harvested as baby greens or allowed to mature for larger leaves.

Recipe: Sautéed Kale with Garlic

• Ingredients: 1 bunch kale, 2 tablespoons olive oil, 2 garlic cloves, minced, salt and pepper to taste.
• Instructions: Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant. Add kale and cook, stirring occasionally, until wilted. Season with salt and pepper and serve as a nutritious side dish.

2. Carrots

Why Plant It: Carrots are a versatile root vegetable that sweetens as temperatures drop. They are rich in beta-carotene, fiber, and various vitamins and minerals. Carrots can be stored for a long time, making them a great crop for the fall and winter months.

Planting Tips:

• Timing: Sow carrot seeds directly into the garden about 10-12 weeks before the first frost.
• Location: Carrots prefer loose, sandy soil with good drainage. Ensure the soil is free of rocks and clumps.
• Care: Keep the soil consistently moist until seeds germinate. Thin seedlings to allow proper spacing, and mulch to maintain moisture and reduce weed competition.

Recipe: Roasted Carrots with Honey and Thyme

• Ingredients: 1 pound carrots, peeled and cut into sticks, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon fresh thyme leaves, salt and pepper to taste.
• Instructions: Preheat the oven to 400°F (200°C). Toss carrot sticks with olive oil, honey, thyme, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.

3. Spinach

Why Plant It: Spinach is a fast-growing leafy green that flourishes in cooler weather. It’s a nutritional powerhouse, rich in vitamins A, C, and K, as well as iron and calcium. Spinach can be harvested multiple times, providing a continuous supply of fresh greens.

Planting Tips:

• Timing: Sow spinach seeds about 6-8 weeks before the first frost.
• Location: Spinach prefers partial to full sun and well-drained soil enriched with organic matter.
• Care: Water regularly to keep the soil moist, and thin seedlings to ensure proper spacing. Spinach can be harvested by cutting outer leaves, allowing the center to continue growing.

Recipe: Spinach and Feta Stuffed Chicken

• Ingredients: 4 boneless, skinless chicken breasts, 2 cups fresh spinach, 1/2 cup crumbled feta cheese, 2 tablespoons olive oil, salt and pepper to taste.
• Instructions: Preheat the oven to 375°F (190°C). Sauté spinach in olive oil until wilted. Mix with feta cheese. Cut a pocket into each chicken breast and stuff with spinach and feta mixture. Season with salt and pepper, then bake for 25-30 minutes, or until the chicken is cooked through.

Planting these crops now will ensure a vibrant and productive fall garden, providing fresh, nutritious produce for your table as the seasons change. Happy gardening!