Cool-season veggies grow best at temperatures averaging 15°F cooler than warm-season types. Many have edible leaves or roots (lettuce, spinach, carrots, radishes); others grown for immature flowers (artichokes, broccoli, cauliflower); a few for edible seeds (peas, broad beans). Most tolerate brief frost.
For best results, mature crops in cool weather; otherwise they turn bitter or bolt. (Except coldest climates, plant very early spring for pre-summer harvest, or late summer for fall/winter crop.) In warm regions, plant late summer to early fall for late fall/winter/early spring harvest. In coldest regions with cool summers (e.g., Alaska), plant May/June for summer harvest.
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