Fall Vegetables To Grow Now
Spice up your fall vegetable garden by adding leaves of red, purple, bronze, and blue.
'Red Giant' Mustard
As the plant grows, leaves change to a beautiful reddish burgundy.
Purple Pak Choi
Also called bok choy, this mild-flavored Asian green is almost too pretty to eat. It's great in stir-fries.
'Peacock Red' Kale
This ornamental kale is grown mainly for show, but you can add leaves to salads.
Unlike regular cauliflower, this one produces bright purple heads that keep their color when cooked. Leaves are tinged with burgundy.
'Red Acre' Cabbage
It produces gray-blue leaves with reddish veins. Heads weigh about 3 pounds.
The crinkly blue-green leaves are packed with vitamins and antioxidants.
'Tres Fine Maraichere' Endive
This French heirloom has finely cut leaves. To blanch the plant (make it pale), place a flowerpot over the top one to two weeks before harvest.
The quintessential Southern green, its leaves grow sweeter after a frost. It can usually be harvested all winter.