Lettuce, greens shine in autumn gardens

Tyler—As the days shorten and the nights cool, East Texas gardeners get the gift of a new gardening season. Unlike the blazing heat of summer, fall offers the perfect conditions for cool-season vegetables. These crops thrive in lower temperatures, often taste sweeter, and give us a welcome harvest from now until winter.

One of the most reliable fall crops is cabbage. With its crisp, sweet leaves, homegrown cabbage is worlds apart from grocery store fare. Cabbage transplants are easy to find this time of year and should be set 12 inches apart in rich, well-drained soil. They need plenty of sunlight and consistent fertility. A side dressing of nitrogen fertilizer when heads begin to form will pay off with firm, flavorful harvests. Watch for cabbage loopers and aphids, which can quickly damage foliage, and treat with Bacillus thuringiensis (B.T.) or other labeled methods.

Equally dependable are hardy leafy greens like collards and kale. Collards have long been a Southern staple, with their rich, hearty flavor standing up well in stews and braises. Both greens are forgiving crops, tolerating a variety of soils and weather. They can be harvested by cutting young leaves for tender greens or waiting for larger, more robust leaves.

Spinach is another cool-season favorite. This nutrient powerhouse prefers fertile, well-prepared soil and cooler nights. Spinach can be slow to germinate but once established it rewards the gardener with abundant harvests. Frequent picking of the outer leaves encourages new growth, extending the season.

Lettuce is a versatile option for fall gardens, offering everything from green to burgundy leaf varieties. Leaf lettuces are the easiest, producing harvests in just a few weeks. Mix different varieties for a colorful, nutritious salad garden. Lettuce prefers consistent moisture and light fertilizer to keep it growing steadily.

Mustard greens and turnips for greens or roots are among the easiest of all cool season veggies to grow and simply need sun and bare fertile soil to sprinkle the seed on. Not all are fans of greens and pot liquor, but Cajun Mrs. G grew up on mustard greens over rice while my Pineywoods country folks dined on turnip greens and cornbread.

These vegetables are best planted in September and October, when the soil is still warm enough for seeds to germinate but the nights are cool enough to support steady growth. Fall planting avoids many of the pests and diseases that plague spring crops, and with a bit of frost protection, many of these vegetables can be harvested into winter.

Fall gardening isn’t just about extending the harvest; it’s about enjoying the flavors and traditions of the season. A mess of collards simmered with ham, a fresh spinach salad, or a head of tender cabbage can brighten the table as the holidays approach. With a little planning and care, your fall garden can be as productive as your spring one.