Vermont’s crisp autumn air signals the right time to harvest storage vegetables before hard freezes, but it also marks the perfect moment to plant the best vegetables to grow in vermont fall for a late-season bounty. You don’t need a greenhouse or fancy equipment to enjoy fresh produce well into November. With the right choices and timing, your garden can keep giving even as the leaves turn.
Fall gardening in Vermont is all about working with the cooling soil and shorter days. Many vegetables actually taste better after a light frost, as the cold converts starches into sugars. This guide walks you through the top crops, planting schedules, and simple tricks to extend your harvest.
Best Vegetables To Grow In Vermont Fall
When you think of fall vegetables, root crops and hardy greens probably come to mind. That is exactly where you should focus. These plants thrive in cool weather and can handle a light freeze without damage.
Below are the top performers for Vermont’s autumn conditions. Each one has been tested by local growers and home gardeners alike.
Kale: The Frost Sweetened Champion
Kale is practically indestructible in a Vermont fall. It grows well from a late summer planting and gets sweeter after each frost. You can harvest leaves from the bottom up, and the plant keeps producing until the ground freezes solid.
- Plant seeds in late July to early August for a fall harvest
- Choose varieties like Winterbor or Red Russian for cold hardiness
- Mulch around the base to protect roots from early freezes
- Harvest outer leaves first, leaving the center to keep growing
One thing to watch for is cabbage worms. They love kale just as much as you do. Use row covers to keep them off your plants without using chemicals.
Carrots: Sweet Underground Treasures
Carrots are a classic fall crop. They actually improve in flavor after a few frosts. The cold triggers the roots to convert stored starches into sugar, making them extra sweet.
For Vermont’s fall, you need varieties that mature in 60 to 70 days. Plant them in mid to late July for an October harvest. Leave them in the ground until you are ready to eat them, as they store well right where they grow.
- Recommended varieties: Napoli, Bolero, or Scarlet Nantes
- Plant seeds 1/4 inch deep in loose, stone-free soil
- Thin seedlings to 2 inches apart for straight roots
- Water consistently to prevent cracking
Carrots can handle a hard freeze if you cover them with a thick layer of straw or leaves. You can even dig them out from under snow in December if you plan ahead.
Spinach: Quick And Cold Tolerant
Spinach is one of the fastest fall vegetables you can grow. It germinates well in cool soil and grows quickly before the days get too short. You can get a full harvest in just 30 to 40 days from seeding.
Plant spinach seeds in early September for a late October harvest. The plants will keep producing until temperatures drop below 20°F consistently. Use a cold frame or low tunnel to extend the season even further.
- Choose varieties like Bloomsdale or Space for cold tolerance
- Sow seeds 1/2 inch deep and 2 inches apart
- Keep soil moist for quick germination
- Harvest entire plant or pick outer leaves
Spinach does not like hot weather, so fall is actually its ideal growing season. The leaves will be tender and less bitter than summer-grown spinach.
Turnips: Dual Purpose Root Crop
Turnips give you two crops from one planting: the roots and the greens. Both are delicious and nutritious. The roots store well, and the greens can be harvested multiple times.
Plant turnip seeds in late August for a fall harvest. They mature in about 50 to 60 days. The roots get sweeter after a frost, just like carrots.
- Varieties to try: Purple Top White Globe or Hakurei
- Plant seeds 1/2 inch deep in rows 12 inches apart
- Thin seedlings to 4 inches apart for large roots
- Harvest greens when they are 4 to 6 inches tall
Turnips are very forgiving. Even if you plant them a little late, you will still get a decent crop. Just make sure they get consistent water.
Beets: Earthy And Versatile
Beets are another root crop that thrives in cool weather. They mature in 50 to 70 days and can be planted in late July or early August. Like carrots, they get sweeter with frost.
You can eat both the roots and the greens. The greens are similar to Swiss chard and taste great sauteed with garlic. The roots can be roasted, pickled, or grated raw into salads.
- Good varieties: Detroit Dark Red or Chioggia
- Soak seeds overnight before planting to speed germination
- Plant seeds 1 inch deep and 2 inches apart
- Thin to 4 inches apart for best root size
Beets need consistent moisture to develop tender roots. If the soil dries out, the roots can become tough and woody. Mulch helps keep the soil evenly moist.
Radishes: Fastest Crop In The Garden
Radishes are perfect for fall because they mature in just 25 to 30 days. You can plant them in early September and still get a harvest before the hard freezes arrive. They are also great for filling empty spaces in your garden.
Plant radish seeds directly in the ground, 1/2 inch deep and 1 inch apart. Water them regularly, and you will see sprouts in just a few days. Harvest them as soon as they reach full size for the best texture.
- Varieties: Cherry Belle or French Breakfast
- Plant successive crops every two weeks for continuous harvest
- Do not let them stay in the ground too long or they get pithy
- Use row covers to protect from flea beetles
Radishes are a great crop for kids or beginner gardeners. They give quick results and build confidence for more challenging plants.
Swiss Chard: Colorful And Hardy
Swiss chard is not as cold hardy as kale, but it still performs well in Vermont’s fall. It can handle light frosts and keeps producing until temperatures drop into the low 20s. The colorful stems add beauty to the garden.
Plant Swiss chard seeds in late July for a fall harvest. You can also transplant seedlings started indoors in early summer. Harvest outer leaves when they are 6 to 8 inches tall.
- Varieties: Bright Lights or Fordhook Giant
- Plant seeds 1 inch deep and 4 inches apart
- Water deeply once a week
- Mulch to keep soil cool and moist
Swiss chard is a cut-and-come-again crop. You can harvest leaves multiple times from the same plant, as long as you leave the center growing point intact.
Garlic: Plant In Fall For Summer Harvest
Garlic is a bit different from the other vegetables on this list. You plant it in the fall, but it does not mature until the following summer. However, it is still one of the best vegetables to grow in vermont fall because the cold winter is essential for bulb formation.
Plant garlic cloves in October, about 4 to 6 weeks before the ground freezes. The cloves will establish roots before winter and go dormant. In spring, they will start growing again and produce large bulbs by July.
- Choose hardneck varieties for Vermont’s climate
- Separate cloves and plant them 2 inches deep, pointed end up
- Space cloves 6 inches apart in rows 12 inches apart
- Mulch heavily with straw after planting to insulate over winter
Garlic is very low maintenance. Once planted, you just need to wait until spring. Remove the mulch in early April to let the shoots emerge.
Planting Schedule For Vermont Fall Vegetables
Timing is everything when growing fall vegetables in Vermont. You need to count backwards from the first expected frost date. For most of Vermont, that is around mid-October in the valleys and late September in higher elevations.
Here is a simple schedule based on a first frost date of October 15:
- Late July: Plant kale, carrots, beets, and Swiss chard
- Early August: Plant turnips and more carrots
- Late August: Plant spinach and radishes
- September: Plant radishes for a quick harvest
- October: Plant garlic
If you live in a colder part of Vermont, adjust these dates earlier by two weeks. For warmer areas near Lake Champlain, you might get an extra week or two.
How To Prepare Your Garden For Fall Planting
Your garden soil might be tired after a summer of growing tomatoes and peppers. Fall vegetables need a fresh start. Remove any spent plants and weeds, then add a layer of compost or well-rotted manure.
Work the compost into the top 6 inches of soil. This adds nutrients and improves drainage. Fall vegetables do not need as much nitrogen as summer crops, but they benefit from phosphorus and potassium for root development.
- Test soil pH and aim for 6.0 to 7.0
- Add a balanced fertilizer like 10-10-10 at planting time
- Water deeply after planting to settle the soil
- Use row covers to protect from pests and frost
One common mistake is planting fall vegetables in the same spot where you grew similar crops in summer. Rotate your crops to prevent soil-borne diseases. For example, do not plant kale where you had cabbage or broccoli earlier.
Extending Your Harvest With Simple Covers
Vermont winters come fast, but you can stretch your fall harvest by several weeks with basic protection. You do not need a heated greenhouse. Simple covers work wonders.
Row covers are lightweight fabric that lets in light and water while trapping heat. They can add 5 to 10 degrees of frost protection. Use them on kale, spinach, and carrots to keep harvesting into November.
Cold frames are even better. These are simple boxes with a glass or plastic top that captures solar heat. You can build one from old windows or buy a kit. Place it over your fall vegetables and you can harvest all winter.
- Use floating row covers for light frost protection
- Build a cold frame for extended harvests
- Mulch root crops with straw or leaves for ground storage
- Plant in raised beds for better drainage and warmer soil
Another trick is to plant in containers that you can move indoors during extreme cold. A pot of kale or spinach can sit on a sunny porch or in a cool basement and keep producing for weeks.
Harvesting And Storing Fall Vegetables
Knowing when to harvest is just as important as planting at the right time. Most fall vegetables taste best after a light frost. But you need to get them out of the ground before a hard freeze that turns the soil to concrete.
Root crops like carrots, beets, and turnips can stay in the ground for weeks after they mature. Just cover them with a thick layer of straw or leaves to keep the soil from freezing. You can dig them as needed.
Leafy greens like kale and spinach should be harvested before temperatures drop below 20°F consistently. Pick the outer leaves first, leaving the center to keep growing. If a hard freeze is forecast, cover the plants with a row cover or old blanket.
- Harvest carrots and beets when they are 1 to 2 inches in diameter
- Pick kale leaves from the bottom up
- Cut Swiss chard stems 2 inches above the soil
- Store root crops in a cool, dark place with high humidity
For long-term storage, keep root vegetables in a root cellar or a cool basement. Pack them in damp sand or sawdust to prevent them from drying out. They will keep for months this way.
Common Problems And Solutions
Fall gardening in Vermont comes with its own set of challenges. Pests are less active than in summer, but they still exist. Flea beetles love radishes and arugula. Cabbage worms attack kale and broccoli.
Row covers are your best defense against pests. They create a physical barrier that keeps insects off your plants. Install them right after planting and keep them on until harvest.
Another issue is poor germination due to cool soil. Some seeds, like spinach and carrots, germinate slowly in cold ground. Soak seeds overnight before planting to speed things up. You can also pre-sprout seeds indoors and transplant them.
- Use row covers to prevent pest damage
- Soak seeds to improve germination in cool soil
- Water less frequently as temperatures drop
- Remove diseased plants immediately to prevent spread
Fungal diseases can be a problem in wet fall weather. Avoid overhead watering and space plants for good air circulation. If you see powdery mildew on kale or squash, remove affected leaves and dispose of them in the trash, not the compost pile.
Frequently Asked Questions
What are the best vegetables to grow in Vermont fall for beginners?
Radishes and spinach are the easiest for beginners. They grow fast and require little maintenance. Kale is also very forgiving and produces for weeks.
Can I grow broccoli in Vermont fall?
Yes, but it needs to be planted in early July for a fall harvest. Broccoli takes 60 to 80 days to mature and does not handle heavy frost well. Use row covers for protection.
How late can I plant fall vegetables in Vermont?
You can plant fast-growing crops like radishes and spinach until early September. Root crops like carrots and beets need to be planted by early August to mature before hard freezes.
Do I need to water fall vegetables less?
Yes, as temperatures drop, evaporation slows down. Water only when the top inch of soil feels dry. Overwatering can lead to root rot in cool weather.
What is the best way to store carrots from the fall garden?
Leave them in the ground under a thick layer of straw mulch. You can dig them as needed. For longer storage, wash and dry them, then store in a plastic bag in the refrigerator or a root cellar.
Final Tips For A Successful Vermont Fall Garden
Start small if you are new to fall gardening. Pick two or three vegetables from this list and focus on them. You will learn what works best in your specific microclimate.
Keep a garden journal. Note when you planted, what varieties you used, and when the first frost hit. This information will help you improve every year.
Do not be afraid to experiment. Some years, a mild fall lets you harvest into December. Other years, an early snowstorm cuts the season short. Either way, you will have fresh, homegrown vegetables that taste better than anything from the store.
Remember, the best vegetables to grow in vermont fall are the ones you actually eat. If you love kale, plant extra. If you are not a fan of turnips, skip them. Your garden should bring you joy, not stress.
With a little planning and some basic protection, you can enjoy fresh vegetables from your garden long after the summer tomatoes are gone. Vermont’s fall is short, but it is perfect for growing some of the most flavorful and nutritious crops of the year.