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Learn which vegetables to plant in October, plus the best varieties, planting tips, and recipes for your harvest. These 14 vegetables will grow and thrive through the fall and winter!
October is time for soup and sweaters, falling leaves and scarves. You might think that it’s too cold to garden—but it’s not! There are lots of tasty vegetables you can plant in October.
All of these vegetables can handle the cold weather just fine. And everyone will be impressed with your gardening skill when you’re harvesting fresh veggies in the winter. 😉
Are you a brand new gardener? Not sure what to plant and how to plant it? I can help. Check out the Ultimate Beginning Gardener Bundle and you'll have a great garden in no time!
This planting guide for Zone 9 gives you fourteen vegetables you can plant in October for a great harvest this fall. Not sure what planting zone you’re in? No problem. This interactive map will tell you. Let's go!
Garlic is one of the easiest crops to grow, and it's one that never fails to give me a great harvest. Did you know that each garlic clove you plant grows into an entire head of garlic? That's great news for garlic lovers like me.
Please don't ever make your family suffer with frozen or canned spinach! Spinach is easy to grow, and is delicious and mild when picked fresh from the garden.
Varieties:Anna Spinach is a new variety that's specifically developed to eat as a baby green. It's perfect for spinach salad, stir-fry, omelettes, or even adding to your morning smoothie.
Planting: Spinach is happiest in cool weather, so a garden spot with afternoon shade is ideal. Sprinkle some seeds on the ground, cover with a thin layer of soil, and you'll start harvesting in just 28 days.
Recipes: I love to make spinach salad with strawberries and a splash of poppyseed dressing.
My goodness, who knew there are so many different kinds of carrots?!? Different colors, different shapes, and yes--slightly different flavors with each. You’ll probably want to try several different kinds.
Chard is great for new gardeners. It grows vigorously, provides a continuous harvest, and can even survive the winter in mild climates. Ideal, right? Except that if you’re the only person in your family who likes to eat Swiss chard, you will quickly be overrun with it. Ask me how I know.
Varieties: Warnings aside, I like Bright Lights Chard and Five Color Chard because they’re both beautiful and colorful. You could even plant these as ornamentals in your front yard!
Planting: Direct seed in the garden this month, and you’ll be harvesting in December. Learn more about how to grow Swiss chard.
Going out to the garden to pick a salad for dinner is the best! And, of course, the foundation for a delicious salad is great lettuce.
Varieties:Little Gem Romaine is a petite heirloom variety that has a crisp texture and nutty flavor.
Planting: Lettuce is a cool-weather crop, so plant it in a shady area. Space your seeds or seedlings about 1 foot apart and ¼” deep. Keep the soil moist and watch for garden pests. Learn more about growing romaine lettuce.
Recipe: When you've picked all the vegetables for your salad, top it off with some homemade croutons.
Fresh beets are so much better than those awful canned things we had as kids. And did you know that beets are full of fiber, potassium, folic acid, and vitamin C?
Varieties: I like this Gourmet Blend because it includes 3 different types of beets: Detroit Dark Red with deep red roots and delicious dark green tops, Chioggia with interior rings of bright pink and white, and Golden with bright yellow flesh.
Planting: Plant seeds directly in the garden in October and harvest in December, when roots are between 1-3 inches in diameter.
Recipe: Instead of roasting or pickling your beets, try this delicious beet kvass.
Lots of folks make fun of kale because it’s in everything. Kale chips, kale smoothies, kale salad...the list goes on and on.
There’s a reason for this, though. One cup of kale contains more than your recommended daily value of vitamins K, A, and C. It also has lots of trace minerals, like copper, manganese, phosphorus, and selenium.
Varieties: I like Red Russian Kale, which you grow as a baby green. Cut the leaves after about 25 days and you’ll have tender, tasty kale. Then the plant will regrow for another harvest. Cool, right?
Planting: Set out kale plants in October and you’ll be harvesting your first crop of baby greens in November.
If you never can seem to use up an entire head of celery from the store, you might think that growing it doesn’t make sense. Au contraire! If you grow celery in your garden, you can harvest individual stalks as needed for amazing flavor without waste.
Varieties: My favorite variety is Utah Organic, which is an heirloom celery.
Planting: Set out celery plants in October, and you can start harvesting the outer stalks in December or January.
Recipe: Try this Cornbread Dressing (or stuffing) recipe with homegrown celery. The taste is amazing!
Don’t be afraid of collard greens! Collards are full of fiber, antioxidants, and Vitamins K and A. The large leaves are delicious when steamed, and they also make fantastic wraps (a low-calorie substitute for tortillas).
Varieties: I get my collard seeds from the good folks at Redwood Seeds.
Planting: Sow directly in the garden and allow 2 feet between plants. Collards are a cabbage that doesn’t form a head, so they need room to spread out.
Recipe: Pick the young leaves to add to your green smoothies, and let some leaves grow to add to hearty winter soups.