Every year, I fall more in love with fall—as if that’s possible.As the air cools, the days shorten, and the desire to curl up by the fireplace callsto my soul, I’m overjoyed that this magnificent season is upon us.Exquisite crimson, gold, and orange leaves. Anticipation of the upcoming holidays.Intoxicating aromas from comforting soups, stews, and roasts wafting through thehouse.Even better, many herbs and veggies used in these seasonal dishes can be grownin our backyards. With fall being prime gardening season, how could you resist?No need to run to the store for only a few ingredients when you can simply pluckthem from your garden.A couple of thyme sprigs? Sure, no problem. A few carrots? Coming right up!How amazing is that! Not only can you “shop” in your jammies, but you’ll alsosave money and reduce waste since you can harvest just what you need.With a little effort and a few tools from home or storage, your fall garden willsoon be overflowing with a spectacular harvest.Now, if only veggies could magically appear.Have no fear. It’s simple and incredibly rewarding to grow your own food. MarthaStewart’s got nothin’ on you!Here are a few favorite vegetables and herbs that are easy to grow this time ofyear. Before you know it, you’ll be whipping up decadent masterpieces with yourvery own homegrown bounty.Sow (yep, I know), let’s get growing!Leafy Greens & BrassicasLeafy greens and brassicas are nutritional powerhouses and superstars in the fallgarden. Spinach, arugula, lettuce, and Swiss chard are among the most popularcrops to plant now.Not to be outdone, the brassica vegetable family—broccoli, cauliflower, kale,Brussels sprouts, and collard and mustard greens—also thrives in coolertemperatures. These versatile veggies are staples in many fall and winter recipes.Root VegetablesMainstays in many a fall and winter garden, root vegetables, such as carrots,beets, turnips, and parsnips, grow underground. Not only do they add earthysweetness to soups, stews, and side dishes, but the flavorful leafy green tops,especially from beets and turnips, are fantastic in salads and packed with wellnessbenefits.HerbsHerbs are a triple win—they’re undemanding, thrive in containers (great for smallspaces), and add tremendous flavor and depth to dishes. You’ll find yourselfreaching for sage, cilantro, chives, oregano, rosemary, and thyme again and againthroughout the cooler months.Ready to don your chef’s hat and create gourmet meals from your own culinarygarden?I know I am!Just waiting for an invite …Um, still waiting …
