Close up of ornamental kale, one of the varieties we recommend planting in summer for a fall harvest.

Summer Planting for Fall Harvest

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Smooth, green, purple-veined leaves for baby leaf and bunching.
The first red bunching type that is highly colored at any temperature.
"Watermelon" radish for fresh eating and fermenting.
Workhorse standard red beet; reliable, adaptable, and fast-maturing.
Nelson type with smoother, slightly more uniform roots.
Great flavor raw or lightly cooked; heads stand well without splitting.
Tall, branching variety with long stems and rich brown flowers.
Heaviest leaf for processing and freezing.
Fancy heads for fall storage are dense with good wrapper leaves.
Lemon yellow petals surround a dark disk.
Condensed saladbowl-type oakleaf for whole heads or salad mixes.
Good fresh or processed into sauerkraut.
Extra-early variety with very uniform yields.
Condensed saladbowl-type oakleaf for whole heads or salad mixes.
Striking golden-fleshed beet that retains its color when cooked.
Organic green curly, open-pollinated kale.
Impressive flavor for a summer-harvested carrot.
Flavorful single variety with color variability and uniform maturity.
Highest-quality Chioggia strain available.
The standard green Swiss chard, savoyed leaves, white stems and veins.
Smooth, green, purple-veined leaves for baby leaf and bunching.
Heat-tolerant romaine for long, uniform hearts with good flavor.
Long, slender roots high in beta-carotene; sweet, tender, and smooth.
Radiant bicolor flowers with strong stems.
Most adaptable butterhead with excellent flavor and texture.