It’s Your Last Chance To Plant These Vegetables If You Want To Harvest Before Winter Comes
Mid-September might feel like we’re coming to the end of the gardening season, but you actually have one, final window to sneak in a few more fast-growing crops. These vegetables are quick to mature and surprisingly tough, making them perfect for filling the last bits of space left in your beds this year. If you're hoping for one more last-minute harvest, there’s still a little time left. So if you're going to do it, now’s the time to dig in.
Radishes
Radishes are one of the fastest-growing plants you’ll ever find in your vegetable garden. Some varieties can go from seed to harvest in just 25 days! That means if you plant them now, you’ll be able to slice them into salads by October. Radishes like the cooler temperatures that fall brings, and you might even be able to get a second round in if you stagger your plantings. Just keep them watered and don’t let the soil dry out as things cool down. For best results, stick to fast-maturing types like Cherry Belle or French Breakfast.
Spinach
Spinach is a cool-weather favorite, and fall planting actually improves the flavor. Plus, it doesn’t love heat, so September is the best time for planting. That makes me feel a lot better about being so last minute!. Choose quick-growing varieties and sow directly into the soil. You’ll want to make sure you’re staying on top of waterings and maybe throw a bit of compost on top to help it settle in. If you do everything right, chances are you’ll be picking baby leaves in about 30 days. And if the weather holds, you can get a couple of solid cuttings before the frost really sets in.
Lettuce
Like spinach, lettuce can still go in the ground now, especially leaf varieties that don’t need to form a full head. These mature faster and can be picked as often as you need fresh lettuce. Plus, lettuce loves cool evenings and dewy mornings, so fall gives you that soft, buttery texture you’re looking for. If you’re worried about a surprise frost showing up early, use garden covers. Try mixing a few varieties so you can get one last colorful harvest bowl before the real cold kicks in.
Kale
Kale doesn’t just tolerate frost, it thrives in it. Cooler weather brings out its sweetness, and the leaves tend to be more tender in fall than in summer. It takes a little longer to mature, around 50–60 days, so plant it now and baby it through the first few weeks for best results. You might not get huge leaves before winter, but you’ll have enough for a few more harvests, and the plants can survive over winter in milder climates for an early spring bonus.
Turnips
Turnips grow fast and give you two harvests in one. The greens are ready in a few weeks, and the roots follow not long after. They like cooler soil, so mid-September is right around the perfect time to plant them. Sow them directly in the garden and thin them early so the bulbs have enough room to expand. Try a variety like Hakurei if you want a milder, sweeter flavor and a fast turnaround. They store well, too, if you get a bumper crop.
Arugula
If you’ve never grown arugula, fall is a great time to start. It grows fast, and the baby leaves will be ready to pick in just three weeks. It prefers the cooler end of the season and tends to bolt less than when grown in summer. You can plant it thickly and cut it like microgreens or space it out and let it develop bigger leaves. Arugula adds a peppery bite to salads and sandwiches, and it’s surprisingly tough for such a delicate-looking green.
Bush Beans
You’re pushing your luck a bit with bush beans, but in warmer zones or with a little help from row covers, you might just be able to fit in one last harvest before frost. You’ll want to plant bush varieties, as they mature faster than pole beans and don’t need trellising. And look for types that mature in 45–55 days. The plants like warmth, so give them a sunny spot and consistent watering. As long as the forecast cooperates, you'll be snapping fresh green beans before Halloween.
Mustard Greens
Mustard greens love the cold and grow fast, making them a perfect pick for fall planting. They're spicy, leafy, and great in soups or sautéed, and most types mature in under 40 days. Just sow them directly in the garden and keep the plants moist to encourage fast growth. As temperatures drop, the flavor of mustard greens becomes more mellow and sweet. They can handle light frosts without much worry, and you’ll probably get several cuttings before things slow down for the winter.
Beets
Beets, like turnups, pull double duty where you can eat both the roots and the greens. Plant fast-maturing types and keep an eye on watering to help the roots swell before the cold really sets in. You might not get full-sized beets if the frost arrives early, but you’ll at least get baby beets and some great greens for sautés. Sow them directly and thin them out to about 3 inches apart. Pro tip: A little compost goes a long way for speeding up growth.
Pak Choi (Bok Choy)
Pak choi is a fast-growing veggie that's surprisingly tolerant of cold. Some dwarf varieties are ready for eating in as little as 30 days, giving you a harvest window that continues late into fall. It likes rich soil and steady moisture, so stay on top of waterings. If you're expecting early frost in your area, toss a row cover over it and it’s guaranteed to survive. The leaves are tender and slightly sweet, while the stalks have a satisfying crunch, making it one of my favorite vegetables to grow.
The Final Push Before Frost
September might feel like your garden’s closing chapter, but for a handful of quick-growing veggies, it’s actually the perfect time to plant. With a few seeds, some regular water, and a little frost protection, you can enjoy one last harvest before you have to close up your vegetable garden for the year. These vegetables don’t need much time, just a few weeks of decent weather and a gardener willing to give it one more shot. So go ahead, get these veggies in the ground for one more last-minute garden.