Quick Fall Crops: 20 Vegetables to Grow in Pots for a Fresh Fall Harvest

Fall gardening doesn’t mean you have to say goodbye to fresh food. In fact, I kinda love container gardening in autumn — fewer bugs, fewer weeds, and way less bending. If you’ve got a balcony, patio, or just a sunny corner, you can grow a surprising amount of food before winter hits. These veggies don’t need much space or time, and they grow faster than you’d expect when the weather cools down. Here are some of my go-tos.

1. Beetroot

Beets love cool weather, so fall is basically their season. They’re quick, compact, and ridiculously easy to grow in containers. Bonus: you get two harvests from one plant — those earthy red roots and the tender green tops (they’re amazing sautéed with garlic).

Plant seeds about 2 inches apart and half an inch deep.
Keep the soil evenly moist; they don’t like drying out.
Harvest in 50–60 days — smaller beets are sweeter.

2. Collard Greens

Collards in fall taste way better than in spring — the chill brings out their sweetness. They grow fast and look like big, leafy superheroes in a pot. If you’re into southern cooking, this one’s a must.

Start seeds 6–8 weeks before your first frost.
Pick the outer leaves often to keep them growing.
They can handle light frost and just get tastier.

3. Beans

If your area still has 60–80 frost-free days left, throw in some bush beans. They don’t take up much room and are surprisingly generous. The trick is to plant early enough that the pods fill before frost rolls in.

Go for fast varieties like ‘Provider’ or ‘Contender.’
Keep them in full sun — six hours minimum.
Harvest every few days to keep them producing.

4. Green Onions

Green onions are the definition of low effort. Stick onion sets in a pot, water, wait a few weeks — done. I grow mine year-round on a windowsill. The mild flavor works in everything from soups to scrambled eggs.

Plant sets 1 inch deep and 2 inches apart.
Harvest the tops in 3–4 weeks.
Snip, don’t pull — they’ll regrow a few times.

5. Lettuce

Lettuce grows fast, doesn’t need much light, and honestly tastes way better fresh. Cooler temps mean less bolting and crispier leaves. Once you grow your own, store-bought lettuce tastes like wet paper.

Sow seeds about 8 weeks before frost.
Keep soil moist and shaded during warm spells.
Harvest outer leaves early for constant salads.

6. Kohlrabi

This weird-looking veggie is part cabbage, part turnip, and completely underrated. It’s crunchy, sweet, and easy to grow in pots. Cooler temps keep it from getting woody.

Plant seeds mid- to late summer for a fall crop.
Thin seedlings to 4–6 inches apart.
Harvest bulbs when they’re about the size of a golf ball.

7. Peas

Fall peas? Totally possible if you get the timing right. They hate heat but love the cool end of summer. Plus, pea shoots are edible too — they make your salads fancy without even trying.

Plant 8–12 weeks before the first frost.
Give them something to climb — even a small trellis.

8. Radish

Radishes are the ultimate “instant gratification” crop — ready in under a month. They love the cool weather and don’t mind short days. Perfect for impatient gardeners (ahem, me).

Sow seeds 4–6 weeks before frost.
Keep soil loose and not too rich.
Harvest before they split or get spicy.

9. Arugula

This little green packs a peppery punch. Grows like crazy in cool weather and comes back fast after cutting. If you’ve ever had store-bought “rocket” and thought it was bitter — grow your own. It’s night and day.

Plant in late summer or early fall.
Harvest baby leaves in 3–4 weeks.
Keep sowing every 2 weeks for a steady supply.

10. Bok Choy

Bok choy is one of those vegetables that makes you feel like you’ve got your life together. It’s crisp, quick, and ridiculously forgiving. Baby varieties mature in just 30 days, and even the big ones are ready in under two months.

Sow seeds mid- to late summer or early fall.
Water consistently to avoid bitterness.
Harvest baby bok choy when it’s palm-sized.

11. Carrots

Carrots in fall grow sweeter than any other season — the cold turns their starches into sugar. Just give them enough time before frost. The bonus? You can leave them in the pot and pull as needed.

Sow seeds 10–12 weeks before the first frost.
Keep the soil fluffy and well-drained.
Harvest once tops reach your thumb’s thickness.

12. Mustard Greens

These spicy greens love fall weather. They get more tender and a bit sweeter in the cold. I swear, nothing beats a bowl of warm rice topped with sautéed mustard greens and garlic on a chilly day.

Plant in late summer for a fall harvest.
They can take a light frost — even get tastier.
Snip outer leaves and let the rest keep growing.

13. Spinach

Spinach thrives in cool weather, so fall is perfect. It’s quick to grow, great for containers, and keeps giving if you harvest right. When temps drop too low, just move your pot indoors and it keeps going.

Plant in August or early September.
Harvest outer leaves in 4–6 weeks.
Keep the pot in partial sun and moist soil.

14. Kale

Kale in fall is next-level sweet — frost actually improves the flavor. It’s also one of those “forget about it” plants that just keep growing back. Seriously, even if you ignore it, it forgives you.

Plant 6–8 weeks before frost.
Harvest bottom leaves first, leave the top to grow.
Use young leaves raw, big ones for soups and stews.

15. Swiss Chard

Chard is like kale’s colorful cousin — bright stems, mild flavor, and super easy to grow. It hates heat, so fall is its comeback season.

Sow seeds about 40 days before frost.
Water regularly; it wilts fast if dry.
Harvest outer leaves and let new ones replace them.

16. Turnip

Turnips might sound old-fashioned, but they’re fast, reliable, and surprisingly good roasted. Cooler temps make them sweeter, too.

Plant in late summer for fall harvest.
Thin seedlings to 4 inches apart.
Use both the roots and the greens — nothing goes to waste.

17. Sweet Potato

Sweet potatoes take their time, but if you live somewhere warm, they’re worth the space. Bonus: the vines look gorgeous trailing from pots. Just make sure they get a long frost-free run.

Plant slips in late summer.
Give them 100–120 days to mature.
Harvest before frost — or bring the pot indoors.

18. Daikon

This giant white radish loves cool weather. It’s crisp, mild, and grows deep, so use a tall pot. Bonus: it’s great for pickling or slicing thin in salads.

Start seeds from late summer to mid-fall.
Keep soil loose — it helps roots grow long and straight.
Harvest before the ground freezes.

19. Parsnips

Parsnips take their time but reward you with nutty, sweet flavor — especially after a light frost. They’re like carrots with more attitude. Perfect for roasting or mashing.

Sow seeds 12 weeks before frost.
Keep soil moist and deep.
Leave a few in pots over winter for spring harvest.

20. Pak Choi Microgreens

If you’re short on time or patience, microgreens are your fall secret weapon. They grow in a tray on your windowsill and are ready in less than two weeks. No garden, no problem.