Galveston County's Fall Garden: Spinach, Mustard, Carrots and Broccoli Can Still Go In
Galveston County's AgriLife planting guides show spinach, mustard greens, carrots and broccoli transplants are still in season. Here are the dates and varieties.
Gardeners on the upper Texas coast get a long fall season, and mid-October is right in the middle of it. Two publications from the Texas A&M AgriLife Extension office for Galveston County list what can still go in the ground: the Recommended Vegetable Varieties for Galveston County (GC-104) and the Vegetable Garden Planting Guide (GC-125).
The planting guide puts Galveston County's average first freeze at Dec. 17, and the average last freeze at Feb. 15. That leaves room for cool-season crops.
Still in season
Spinach: The fall window runs Sept. 1 to Dec. 1. Recommended varieties and days to harvest include Bloomsdale (45), Melody (42), Early Hybrid (40) and Space (40).
Mustard greens: Plant Sept. 15 to Nov. 30. Savanna is ready in about 35 days, Florida Broadleaf and Tendergreen in about 40, and Southern Giant Curled in about 50.
Carrots: Plant Sept. 15 to Nov. 20. Varieties include Cosmic Purple (58 days), Nantes Half Long and Scarlet Nantes (70), and Danver Half Long (75).
Broccoli transplants: Set them out Sept. 15 to Nov. 15. Green Comet is listed at 40 days, Early Dividend at 45, Packman at 50, and Bonanza and Premium Crop at 55.
The guides list many more crops. Both are free on the Galveston County Master Gardeners site at txmg.org/galveston, and the extension office is at 4102-B Main St. in La Marque, 281-534-3413.
Learn about herbs this Saturday
Galveston County Master Gardeners Briana Etie and Christie McGrath will lead a free Culinary Herbs and Edible Flowers program on Saturday, Oct. 17, from 9 to 11 a.m. at the extension office. The program includes demonstrations, tastings and tips on preparing and preserving herbs. Registration is on the event page.
From the bed to the skillet
Fast greens like spinach and mustard are the reward for a fall garden. You can be eating them in about six weeks. These are general kitchen steps, not instructions from the extension office or the Master Gardeners. A simple way to cook them: wash a big bunch well, then wilt it in a hot skillet with a little olive oil or bacon drippings and a clove of garlic. Season with salt and a splash of vinegar, and serve. Mustard greens have a peppery bite that stands up to cornbread and beans. Spinach is mild enough to stir into eggs the next morning.
Plant a short row every couple of weeks and you can keep greens on the table well into winter.
Hero photo: Cut angles / Wikimedia Commons, CC BY-SA 4.0 (license).
