10 Fast-Growing Vegetables to Plant in Central Texas Now (and Harvest in 40 Days!)
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Beautiful Beet Greens growing in my small raised bed with worms.
This winter (2025) is shaping up to be warmer than usual here in Central Texas, and I don’t see our first frost coming on the typical November 15 timeline. That gives us a little more breathing room to plant — whether you’re sowing fast-growing greens or even stretching your potato window a bit (I plant mine in late August/early September and again in late winter).
But today, let’s zero in on the quick crops — those 30–40 day vegetables you can still tuck into the garden now and enjoy before the season winds down. Cooler nights, fewer pests, and greens that taste sweeter after a touch of frost make fall one of the best times to grow in Central Texas.
So if you’re itching to get something in the ground before the holidays, here are my top picks for a speedy harvest. Click here for more detailed advice on growing crops in the fall.
Plant in late summer, HARVEST IN 40 DAYS!
Radish Radish Radish
Radishes (20-25 days)
Radishes are the sprinters of the fall garden — quick to sprout, quick to grow, and quick to reward you with a harvest. The same varieties you plant in spring thrive in late summer and early fall, making them one of the easiest confidence-boosting crops for Central Texas gardeners.
Succession sow every week or so, and you can enjoy two or even three rounds before frost. Harvest when the roots are about 1 inch across for the best flavor and crunch. And don’t overlook the greens — radish tops are edible too, with a peppery bite that’s delicious sautéed or blended into pesto.
Pro tip: Sow new rows every week for a steady supply until frost.
favorite varieties
Early Wonder Beet Harvest 2024
baby beets (40 days for baby root bulb)
Beets don’t have to be a long wait crop. When harvested small, in about 40 days, baby beets are tender, sweet, and perfect for roasting. Their greens are equally valuable in the kitchen, giving you a double harvest from a single planting.
Direct sow seeds in well-prepared soil and thin seedlings to about 3 inches apart for proper root development. Harvest baby roots when they’re about golf-ball size. The smaller the beet, the sweeter the flavor.
FAVORITE VARIETIES
Yummy turnips for salad
TURNIPS (30-40 days)
Fast-growing turnips are crisp, mild, and versatile. Both the roots and greens are edible, giving you a double harvest. [Your Variety Here] is a great choice for fall.
Turnips are one of my favorite reliable fall crops here in Central Texas, and the beauty is—you don’t have to wait long to enjoy them. Both the roots and the greens are edible, and when they’re young, they’re surprisingly mild and even a little sweet. If you’ve ever thought of turnips as too bitter, try harvesting them small and see if they change your mind.
Pick the roots when they’re about 1 to 1½ inches in diameter for the best flavor. Snip a few tender greens as they grow, or harvest a whole bunch for cooking. In the kitchen, turnips shine roasted until golden, tossed into a skillet with garlic and olive oil, or even pickled for a tangy fall side dish.
favorite varieties
White Vienna Kohlrabi
KOHLRABI (40 days)
This quirky “space vegetable” grows a sweet, crunchy bulb above ground. Pick them small for best flavor and texture. [Your Variety Here] matures quickly in Austin’s fall climate.
Kohlrabi tends to stop gardeners in their tracks because of its unusual look — it’s like a little alien spaceship sitting above the soil. But don’t let its appearance fool you. This is one of the most versatile fall vegetables you can grow. When eaten raw, the bulbs have a crisp, peppery bite (a little like broccoli stems), and once cooked they mellow into a smooth, slightly sweet flavor.
Though kohlrabi is usually listed at around 50 days to maturity, you don’t have to wait that long. Harvest them earlier at 2–3 inches across for the most tender bulbs. And here’s the bonus: both the bulbs and the leaves are edible, so you get a double harvest from each plant. If you’re planting this season, look for varieties bred for fresh eating rather than long storage, as they’ll be the sweetest and most tender for fall cooking.
favorite varieties
Perpetual Spinach
SPINACH (30-40 days)
Spinach is one of the best cold-hardy greens you can grow for a steady supply of salads all winter long. It’s a true cut-and-come-again crop — just snip a few outer leaves from each plant and let the centers keep producing. With a little protection, spinach can survive dips down to around 20°F, so you’ll be harvesting long after other greens have given up.
The trick is getting it started. Spinach seeds won’t germinate in hot soil, so wait until temperatures drop below 75°F. A simple soil thermometer is a gardener’s best friend here — once conditions are right, your spinach will take off and keep rewarding you week after week.
favorite varieties
Bibb Lettuce
LETTUCE (21-30 for baby leaves)
Lettuce is one of the simplest fall crops to grow, and with succession planting you can squeeze in at least two rounds before frost — as long as you’ve got about 40 days of growing weather left. Loose-leaf varieties are especially forgiving, letting you harvest baby leaves in just 3 weeks and keep cutting as the plants regrow.
The challenge in Central Texas is germination. Lettuce seeds won’t sprout well in soils above 80°F, so if a late-season heat wave rolls in, start your seeds indoors and transplant them once the weather cools. With the right timing, you’ll have crisp salads ready before the holiday season.
favorite varieties
Astro Arugula
ARUGULA (30 days)
If lettuce is the backbone of a fall salad garden, arugula is its peppery sidekick. This quick grower is ready just behind lettuce, and you can start harvesting baby leaves once they’re about 2 inches long. Snip a few at a time and the plants will keep producing, often right through winter.
Arugula is more cold-tolerant than you might think. Many varieties can handle dips down to 20–25°F, though growth slows as daylight hours shrink. Plant it thickly for cut-and-come-again greens, or give it more space if you prefer larger, spicier leaves. Click here to read more about growing arugula from seed.
favorite varieties
Bok Choi Growing in raised bed
baby bok choi (30-40 DAYS)
Unlike full-size bok choy that takes months to mature, baby bok choy varieties are ready in as little as 30 days — perfect for a quick fall harvest. And yes, you can also harvest standard bok choy young, even thinning seedlings to enjoy as a tender microgreen snack.
To stretch your harvest, think of bok choy as a cut-and-come-again crop. Instead of pulling the whole plant, snip off the older outer leaves and let the center keep growing. With this method, you’ll have a steady supply for stir-fries, noodle bowls, and soups well into the cool season.
favorite varieties
Osaka Mustard
MUSTARD GREENS (30 days)
Mustard greens are a fall garden powerhouse, with varieties that range from mild and tangy to bold and peppery. They love the transition season — growing quickly in late summer warmth and continuing strong into cold weather. A light frost even improves their flavor, making the leaves sweeter and less sharp.
You can harvest mustard greens at nearly every stage: microgreens for a nutrient-dense garnish, baby leaves for tender salads, or full-size leaves for cooking. Asian types like mizuna are especially versatile and well-suited to cut-and-come-again harvesting.
favorite varieties
Blue Curled Scotch Kale
KALE (30 days for baby leaves)
Kale has a reputation for being a tough, long-season crop, but the secret is you don’t have to wait that long to enjoy it. Baby kale leaves are ready in just 30 days, tender enough for salads without the need to “massage” them, and mild in flavor compared to their mature counterparts. The stems at this stage are soft and totally edible too.
If you prefer full-size kale, give it closer to 60 days. And here’s a bonus: once your plants have been kissed by a few frosts, the leaves take on a sweeter flavor. Whether you’re harvesting baby leaves for raw dishes or letting them size up for cooking greens, kale is a reliable fall garden staple.
favorite varieties
With a warmer fall ahead, Central Texas gardeners have the chance to stretch the season and enjoy quick harvests before the first true frost arrives. These 30–40 day crops are perfect confidence-builders — plant them now, and you’ll be eating from your garden by the time you’re planning Thanksgiving dinner.
And if these quick wins have you dreaming about spring, it’s the perfect time to start planning ahead.
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