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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Exceptionally early purple cauliflower.
Widely adaptable organic hybrid for spring and summer plantings.
Bite-size for use as edible garnish.
Blue-green strap leaves with bold purple midribs.
Fast-maturing beet with strong tops.
Dark color to the core, especially good for juicing.
Greater uniformity for better yields.
Frilly deep purple-red leaves and very similar to Winterbor.
Deeply incised, heavily frilled leaves add texture to mixes.
White double flowers and decorative seed pods for fresh/dried bouquets.
Cut flower kale with lovely, rich color for autumn bouquets.
Uniform, disease-resistant green leaf with excellent heat tolerance.
Great flavor raw or lightly cooked; heads stand well without splitting.
Extra-early variety with very uniform yields.
Cut flower kale with lovely, rich color for autumn bouquets.
Earliest escarole with dark green leaves and compact plant.
Distinctive deep magenta carrot.
Red-veined spinach for spring and summer.
Full-size variety with wide adaptability and good, mild, sweet flavor.
Cut flower kale with lovely, rich color for autumn bouquets.
Versatile single stems, very uniform in bloom time and stem length.
Improved OP Bloomsdale-type for spring and fall.
Open-pollinated savoy for spring and fall.
Slightly larger blooms than Sunny Smile.
Striking golden-fleshed beet that retains its color when cooked.
The standard green Swiss chard, savoyed leaves, white stems and veins.
Standard cilantro variety available in organic seed.
Dark green, deeply lobed leaves on upright plant for easier harvest.
Delicious early variety holds well in the field and is slow to split.