It’s true, vegetable gardening does come more naturally during the spring and summer months. Tomatoes, cucumbers, and jalapeños tend to flourish with little to no attention, thankfully, but even with our unseasonably warm North Texas temperatures as of late, these plants are sadly coming to the end of their life cycles. But what if you’re not quite ready to throw in the trowel? Welcome to second season, where your garden is ripe for transitioning to cooler, sweeter crops.
For the cooler-cultivating curious, try leafy greens, as they are among the most rewarding cool-season vegetables for gardeners in North Texas. Lettuce can be planted every few weeks for steady harvests, while spinach thrives from now until March. Kale and collards handle the cold with ease, mustard greens sweeten after a light frost, and Swiss chard adds both color and resilience. Root crops, such as carrots, beets, radishes, and turnips, also thrive in cooler weather. Broccoli, cabbage, cauliflower, and Brussels sprouts prefer the chill, so get your transplants settled in for winter harvests. Now is also a good time to plant garlic, shallots, and onions. Hardy herbs like parsley, cilantro, and dill can be grown, even in small spaces, and it’s full-on foodie fun to have these flavors at your fingertips throughout the winter.
Are you looking for more of an indoor veggie adventure? The DFM has the vendors for you! Join us Saturday, October 18, from 11:00 a.m. to 12:00 p.m. to learn from VertAscent Microgreens and their growing demonstration. Plus, enter to win a VertAscent Growing Kit!
Driven by a passion for wellness, VertAscent Microgreens was founded in 2020 as a small garage project with the mission of delivering pure, nutrient-rich greens across North Texas. Each batch is grown indoors using non-GMO seeds and pesticide-free practices, ensuring the freshest and cleanest microgreens possible.
Though small in size, microgreens pack a mighty nutritional punch, often containing far higher levels of vitamins, minerals, and antioxidants than mature vegetables. Rich in vitamins C, E, and K, as well as minerals like potassium, magnesium, and iron, they can help boost immunity, improve digestion, and support heart health. Super crucial during the winter months, and beyond. VertAscent will be set up for business this Sunday in The Shed.
On Sunday, October 19, from 11:00 a.m. to 12:00 p.m., we’ll be hosting a mushroom growing demo with Mushroom Street Farms.
Mushroom Street Farms started as a small experiment during the pandemic, when founder Warren Gwartney began growing mushrooms in a tiny tent at home. What started as a hobby quickly became a passion for science, food, and community.
Today, with a dedicated team and a new retail space in Deep Ellum, as well as in The Shed every weekend, Mushroom Street Farms has evolved into a hub for mushroom education, culinary inspiration, and local connection. From supplying top chefs to hosting tastings and events, they’re on a mission to share the flavor, health benefits, and magic of mushrooms with North Texas and beyond.
Make sure to swing by the Market Garden on Sunday at 2pm as well to see how we’re moving from one season to the next. We’ll be pulling all the peppers and leftover watermelon vines, cutting back some of the overgrown sunflowers, and prepping our beds for new seeds. We’ll be planting two types of garlic, and you’re welcome to lend a hand with getting some rainbow carrots started!
Eating seasonally shouldn’t stop once summer does. It’s honestly more important for your health now as the days get shorter, so whether you’re giving second season sowing a shot, or if you’ll head to The Shed for all your veggie needs, join us at the Dallas Farmers Market for a weekend filled with family fun, live music, and hands-on demos to help you create fresh, immune-boosting meal options all winter long.
