Cool-season vs. warm-season crop planning

Understanding the difference between cool-season and warm-season crops is essential for planning a productive raised bed garden that produces from early spring through late fall. Cool-season crops (plant 4-6 weeks before last frost, again in late summer for fall harvest): lettuce, spinach, peas, radishes, kale, broccoli, cauliflower, cabbage, carrots, beets, onions, and garlic. These crops tolerate light frost (some, like kale and spinach, actually improve in flavor after frost) and grow best at 40-75 degrees F. They bolt or become bitter in summer heat. Warm-season crops (plant after last frost when soil reaches 60-70 degrees F): tomatoes, peppers, beans, squash, cucumbers, corn, melons, eggplant, and basil. These crops are killed by frost and need sustained warmth (70-90 degrees F) to produce. A well-planned raised bed garden uses cool-season crops in spring, transitions to warm-season crops for summer, then returns to cool-season crops for fall. This three-season approach can yield 8-10 months of harvest in zones 6-9. Find your USDA hardiness zone and local frost dates through your county extension service or the Old Farmer's Almanac.