Cold crops, also known as cool-season crops, are vegetables that thrive in the cooler temperatures of early spring and fall. These crops are resilient and can tolerate light frosts, making them ideal for planting before the heat of summer or after the summer temperatures have started to cool. The best time to plant cold crops is typically in early spring, about 4 to 6 weeks before the last expected frost date. In the fall, these crops can be planted again in late summer, about 8 to 10 weeks before the first expected frost. Some common cold crops include peas, lettuce, spinach, kale, broccoli, cabbage, radishes, and carrots, all of which can grow well in temperatures ranging from 40°F to 65°F (4°C to 18°C).
The harvest time for cold crops depends on the specific plant but generally occurs within a few weeks to a few months after planting. For example, leafy greens like spinach and lettuce can often be harvested as early as 30 to 60 days after planting, allowing for multiple harvests throughout the growing season. Root crops like carrots and radishes typically require 50 to 70 days before they are ready to be pulled from the ground. Brassicas like broccoli, cabbage, and kale take a bit longer, often between 60 to 100 days, depending on the variety.
Cold crops are best harvested before temperatures consistently rise, as heat can cause many of them, such as lettuce and spinach, to bolt (flower and go to seed), which makes them bitter and inedible. Harvesting at the right time ensures that these crops stay tender and flavorful.
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