Spring and summer vegetable gardens are the most common youth gardens in the country, but don't forget the fall! In many areas, the fall months are perfect for growing cool-season crops such as salad greens and root vegetables.

To extend your season, start seeds indoors in GrowLabs during those last few weeks of summer heat, and then transplant them into the garden when temperatures begin to cool. Another option is to plant in containers — these can be moved inside if an early freeze is predicted.

To help speed the process, choose plants that mature quickly. If possible, find varieties that take less than 40 days from seed to harvest. Fall vegetables to try include broccoli, brussels sprouts, cabbage, carrots, cauliflower, green onions, kale, lettuce, peas, radishes, spinach, swiss chard, and turnips. You can with dress up your garden by adding plants with edible flowers, such as pansies. Check with your local Cooperative Extension office for recommendations for your area.

Use your fall vegetable garden to teach youth about:

• Plant parts that we eat
• Origins of food (No, carrots do not come from the grocery store shelves...)
• Nutritional importance of vegetables
• Food storage and preparation