Cool-season vegetables can handle the chill of early spring and late fall. They fade rapidly when the warmth arrives in early summer and eventually succumb to freezing in winter. They're ideal for extended-season growing. Vegetables that don't mind being chilly, such as peas, broccoli, and spinach, make it possible for you to have two crops a year -- one in spring, another in fall. Often the second crop, at the onset of winter, is the one that you're happy to put into the freezer.
Try these cool-season vegetables:
- Brussels sprouts
- Swiss chard