Time for Fall and Winter Vegetables

These days, the garden can contain almost anything including edible flowers and be grown anywhere in the yard. Get creative and use containers, hanging baskets, as well as traditional garden plots.

Lettuce, chard, spinach, and parsley work quite well together in the flowerbed. They make crisp, fresh looking borders and edgings and can be grown in clumps among low growing perennials or annuals. Lettuces with frilled edges give a nice finish to beds of snapdragons or penstemon.

Swiss chard is charming as an edging along a walkway or garden path. Try trimming a border of pansies with parsley. If there are any damp, partly shaded spots where most vegetables won’t grow, plant herbs instead: parsley, chives or mint.

Try Brussel sprouts for an unusual addition to the garden. As the plant grows, walnut sized “cabbages” form on the stem. You can harvest the sprouts as they reach about an inch in diameter. Pick off the ones at the bottom first. They not only like the cooler weather, but also are noted for being flavorful after a frost.

Carrots, radishes, and onions can be planted in rows or tucked into corners and gaps in the garden to fill out the flowerbed.

Feed monthly with Greenall Tomato & Vegetable Fertilizer. Water established plants twice weekly.