Pennsylvania gardeners know the secret to year-round harvests despite the state’s changing seasons. With proper planning and variety selection, you can enjoy homegrown vegetables throughout spring, summer, fall, and even winter.
Growing your own food not only saves money but connects you with nature’s rhythms in our beautiful Keystone State.
1. Kale: The Cold-Weather Champion
Kale becomes sweeter after frost touches its leaves, making it perfect for Pennsylvania’s chilly seasons. This nutritional powerhouse grows from early spring through late fall, with some varieties surviving mild winters under protective covering.
Plant kale seeds 3-5 weeks before the last spring frost, then again in late summer for fall and winter harvests. The leaves can be harvested continuously as needed, allowing for months of fresh greens from a single planting.
2. Swiss Chard: Colorful Stalks For Every Season
Rainbow-stalked Swiss chard brightens Pennsylvania gardens with its vibrant colors while providing consistent harvests across multiple seasons. Hardy in both heat and cold, chard bounces back after light frosts and continues producing well into fall.
Plant seeds directly in the garden as soon as soil can be worked in spring. The outer leaves can be harvested while inner ones continue growing, creating a perpetual harvest system that keeps producing for months on end.
3. Garlic: Plant In Fall, Harvest IIn Summer
Pennsylvania’s cold winters provide the perfect environment for garlic to develop robust flavors. Simply plant cloves in October or November, mulch heavily, then forget about them until spring when green shoots emerge.
The plants grow steadily through spring, developing scapes (flower stalks) in early summer that make delicious pesto. By July, bulbs are ready to harvest, cure, and store for year-round cooking. Choose hardneck varieties for the best performance in our climate.
4. Carrots: Sweet Roots For Extended Harvests
Nothing beats the flavor of homegrown carrots pulled fresh from Pennsylvania soil. Spring-planted carrots provide summer harvests, while those planted in July or August mature for fall and winter eating. For winter harvests, leave carrots in the ground and insulate with a thick layer of straw or leaves.
The cold temperatures actually increase their sweetness, and they can be dug as needed throughout winter months as long as the ground isn’t completely frozen solid.
5. Leeks: The Winter-Hardy Allium
Leeks stand tall through Pennsylvania’s changing seasons, shrugging off frosts that would kill other vegetables. Their mild, sweet flavor improves after cold weather, making them ideal for winter soups and stews.
Start seeds indoors in late winter, transplant in spring, then harvest from late summer through winter. Many gardeners use the “trench method” – gradually filling in soil around growing stalks to blanch them white. With proper mulching, leeks can be harvested even in January!
6. Collard Greens: Southern Tradition Meets Northern Gardens
Surprisingly cold-hardy, collard greens thrive in Pennsylvania’s climate and actually taste better after experiencing frost. Their large, nutritious leaves provide continuous harvests from spring through winter with minimal protection.
Plant in early spring for summer harvests, then again in late summer for fall and winter picking. Unlike many greens, mature collard plants can withstand temperatures down to 10°F, making them one of the most reliable winter vegetables for Pennsylvania gardeners.
7. Parsnips: Forgotten Root Vegetable That Loves Pennsylvania
Sweet, nutty parsnips are perfectly adapted to Pennsylvania’s growing season. Plant seeds in spring, then forget about them until fall or even winter when their flavor dramatically improves after frost converts their starches to sugar.
Parsnips can remain in the ground all winter under a layer of mulch, providing fresh harvests during winter thaws. Their long growing season and storage capability make them valuable for food security through Pennsylvania’s coldest months when fresh vegetables are scarce.
8. Scallions: Quick-Growing Year-Round Onions
Scallions provide Pennsylvania gardeners with fresh onion flavor regardless of season. Their quick growth cycle means multiple plantings throughout the year, with each batch ready to harvest in just 60-70 days. Start seeds every few weeks from early spring through fall for continuous harvests.
During winter, grow them in cold frames or under row covers for fresh green onions even in January. Some gardeners even regrow scallions from store-bought roots, creating an endless supply.
9. Spinach: Spring And Fall Superstar
Spinach thrives during Pennsylvania’s cooler seasons, growing quickly in spring and fall when temperatures remain below 75°F. Its fast growth means fresh salads just weeks after planting, with harvests continuing until summer heat or deep winter cold.
Plant seeds as soon as soil can be worked in spring, then again in late summer for fall harvests. With protection from cold frames or thick mulch, spinach often survives winter to produce early spring harvests before new plantings are ready.
10. Brussels Sprouts: Winter’s Little Cabbage Gems
Brussels sprouts perform beautifully in Pennsylvania gardens, developing their best flavor after frost sweetens their compact heads. These architectural plants grow tall with sprouts forming along the stem throughout fall.
Start seeds indoors in late spring and transplant to the garden in early summer. Patience is key – harvests don’t begin until fall and can continue through winter. Many gardeners time their planting so sprouts are ready for Thanksgiving and Christmas dinners.
11. Radishes: From Seed To Table In Just Weeks
Radishes offer almost instant gratification for Pennsylvania gardeners, ready to harvest just 3-4 weeks after planting. Their ability to grow in cool weather makes them perfect for early spring and fall gardens. Plant small batches every 1-2 weeks for continuous harvests.
Beyond the familiar red globe varieties, try winter radishes like ‘Watermelon’ or ‘Black Spanish’ that grow larger, store longer, and can be planted in late summer for fall and winter harvests.
12. Turnips: Dual-Purpose Vegetable For Roots And Greens
Turnips give Pennsylvania gardeners a two-for-one harvest – crisp, sweet roots below ground and nutritious greens above. Both parts are edible and delicious, with the greens ready to harvest just weeks after planting.
Spring plantings provide early summer harvests, while late summer sowings mature for fall and winter use. Modern varieties like ‘Hakurei’ offer sweet, apple-like flavor that can be eaten raw in salads, unlike their bitter ancestors. Leave some in the ground under mulch for winter harvests.
13. Potatoes: Underground Treasures For Summer And Storage
Potatoes thrive in Pennsylvania’s growing conditions, offering abundant harvests from relatively small spaces. Plant seed potatoes in spring after soil warms, then enjoy new potatoes by early summer and main crop potatoes by late summer.
Choose a mix of early, mid-season, and late varieties to extend your harvest period. Properly cured and stored, main crop potatoes keep for months in a cool, dark place, providing homegrown vegetables well into winter when garden production slows.