Warm season vegetables that started late last winter will be finishing their seasons soon. Cool season vegetables, or winter vegetables, should begin to replace them. This might sound familiar as the same scenario for warm and cool season annuals. After all, almost all vegetable plants are either annuals or biennials. Few perform for more than a season.
Just like annual bedding plants, different vegetable plants perform to different schedules. Some warm season vegetables begin to deteriorate as warm weather ends. Others may continue to produce until frost. Some cool season vegetables need an early start. Others can start late and grow through cool winter weather. Gardens need not transition quickly.
Besides, different phases of some types of vegetables begin and finish at different times. Although late phases of corn continue to grow, early phases are already done and gone. Although late phases of beet might begin months from now, early phases can begin now. Warm season vegetables, ideally, relinquish space as cool season vegetables require it.
Cool season vegetables are in no hurry, and most are fruitless.
Cool season vegetables grow slower than warm season vegetables. Also, more of them are true vegetables rather than fruit that contain seed. Many are distended roots, such as beet and carrot. Many are distended foliage, such as cabbage and chard. A few, such as broccoli and cauliflower, are distended floral bloom. Peas are actually fruiting structures.
All root vegetables should grow directly from seed. They are vulnerable to disfigurement if transplanted. Besides, they typically grow in significant quantities that are not practical for transplant. These include beet, carrot, radish, turnip and parsnip. Cucumber and pea, although conducive to transplanting, also perform better from seed. So do lettuce greens.
Heading lettuce, though, is more like cabbage and larger cool season vegetables. Since only a few are necessary, transplanting them as seedlings is practical. Besides, they are conducive to transplanting. Cell pack seedlings for cool season vegetables are available from nurseries now. Seed is always available. It can go directly into a garden or into cells for transplanting later, as summer becomes autumn, then winter.
Highlight: Swiss Chard
Among the cool season vegetables that are now seasonable, this one is too cool. Swiss chard, Beta vulgaris subsp. vulgaris var. flavescens is as ornamental as edible. Its richly deep or bronzy green foliage is a splendid backdrop for cool season annuals. The same foliage is edible, either fresh or cooked. Yet, even as a vegetable, it is nicely ornamental.
The wide petioles and leaf veins can be white, yellow, orange, pink or maroon. Although varieties with simple green petioles are more productive, they are less popular. ‘Rhubarb Chard’ and ‘Ruby Chard’ develop deep red petioles and veins. ‘Rainbow Chard’ is a mix of varieties with petioles and veins of various colors. Some have darkly bronzed foliage.
Although a cool season vegetable, Swiss card performs very well for spring and autumn. It only succumbs to summer warmth. In cooler climates, it might succumb to severe frost. Since only external leaves are harvested, it retains its ornamental quality for a long time. Swiss chard like sunny exposure and rich soil. It wants water when winter rain is sparse.
