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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Excellent eating quality from storage; performs well under stress.
Open-pollinated savoy for spring and fall.
Striking golden-fleshed beet that retains its color when cooked.
White double flowers and decorative seed pods for fresh/dried bouquets.
Classic cornflowers in blue, pink, red, and white.
Specialized variety that is ideal for overwintering.
Improved OP Bloomsdale-type for spring and fall.
Beautiful mini for high-density plantings, cooking, and fresh use.
Great flavor raw or lightly cooked; heads stand well without splitting.
The preferred culinary variety with huge leaves and great flavor.
Distinctive deep magenta carrot.
Earliest escarole with dark green leaves and compact plant.
Blue-green strap leaves with bold purple midribs.
Delicious early variety holds well in the field and is slow to split.
Vigorous, hybrid Lacinato type.
Lemon yellow petals surround a dark disk.
Fast-maturing beet with strong tops.
Deeply incised, heavily frilled leaves add texture to mixes.
Dwarf, branching plants loaded with red and gold flowers.
Highest-quality Chioggia strain available.
Dark green, deeply lobed leaves on upright plant for easier harvest.
Cut flower kale with lovely, rich color for autumn bouquets.
Market and culinary standard.
The superior fava bean.
Widely adaptable organic hybrid for spring and summer plantings.
Heat-tolerant romaine for long, uniform hearts with good flavor.
Fast-maturing beet with strong tops.
Summer performance with color.