Cool vs. Warm Season Veggies
Vegetables require either cool (spring/fall) or warm (summer heat) weather, and when planted in the right season will provide almost year-round fresh produce right outside your back door.
Hardy cool-season vegetables thrive in daytime temperature as low as 5 •C and can be planted 2-4 weeks before your area's usual last frost date. Plant again late summer for a late fall harvest. They include:
- broccoli, cabbage, brussels sprouts, kohlrabi, onions, lettuce, kale, peas, radish, spinach, turnips.
Semi-hardy cool-season vegetables prefer temperatures between 5 and 10•C and are less tolerant of frosty conditions (however, kale, a hardy cool-season actually becomes sweeter with a light dusting of frost!). Plant these semi-hardy vegetables zero to 2 weeks before the last frost:
- beets, carrots, artichokes, cauliflower, parsnips, potatoes, Swiss chard
Warm-season vegetables need daytime temperatures above 20•C, love summer heat, will not tolerate frost, and some will fail when blasted with cool spring winds. Plant these after all risk of frost is over:
- beans, celery, corn, cucumbers, summer squash, melons, eggplant, peppers, pumpkins, winter squashes, tomatoes