The best cool weather vegetables that can be grown in late summer for a successful fall garden include a variety of salad greens, kale, Swiss chard, onions, broccoli, cabbage as as well as carrots, potatoes and turnips. These vegetables are more tolerant of colder temperatures and light frost, and in some cases do much better with little to no pest problems. Unlike our warm weather vegetables which we start from seed and grow indoors under grow lights in late February, these hardy winter vegetable varieties are all sown directly into their raised beds in mid July.
Once harvested, fall root vegetables can easily be stored for future use in the upcoming winter months. Storing vegetables properly is important since extreme cold temperatures can lead to unsavory textures and flavors. So let tomatoes sit on the counter at room temperature, and store onions, garlic, and potatoes separately in a cool, dark place in perforated baskets or bins to allow for good airflow. Keep all fresh produce away from direct sunlight. Or you can prepare them immediately after harvesting by either canning, or freezing. ( Food Preservation: Canning, Freezing, And Drying )
Another simple method to prepare and enjoy root vegetables is by oven roasting. Roasting vegetables is a simple method that makes efficient use of your cooking space - the roasting pan can share the oven with your chicken, turkey or roast, resulting in deep rich delicious combined flavors.
