Even though summer is coming to an end, you can still plant some cool weather crops that will produce well into the autumn months.

The cooler months of spring and fall are actually better for leafy greens that would otherwise bolt and go to seed too quickly. There are also plenty of root vegetables that aren't bothered by the occasional overnight cold snaps. Here's a handy list of ideas for your fall garden.

Radishes

Believe it or not, there are some varieties of radishes that mature in under 3 weeks. "Des 18 Jours" is a French radish that can be ready to harvest in just 18 days. Once they are fully grown, you can eat both the roots and the tender leaves. 

Lettuce

Sowing a variety of lettuce seeds in a small area can provide you with a great mix of baby lettuce for salads. You don't have to space them out, just scatter the seeds and thin them out when seedlings are visible.

Stick to leafy types like "Black Seeded Simpson" so that you can harvest individual leaves whenever you need them. Don't forget peppery arugula and tangy sorrel for extra bursts of flavor.

Beets

In general, most beets can be picked in about 50 to 65 days. The longer they stay in the ground, the tougher they get, so some people think that baby beets are even better than their full-sized counterparts. As a bonus, you can also use the beet greens too—they're completely edible and colorful additions to a salad. Try combining both the roots and tops for a vibrant, beautiful side dish.

Chives

While you don't have enough time to grow onions or scallions, chives can be ready to use in about 14 days. The best part is that you can even plant them from seeds in a flower pot and keep them near the kitchen for easy harvesting. Chives are thinner and more delicate than scallions, so you can use them snipped as garnish or even to tie bundles of green beans together. How fancy!

Bok Choy

If you love stir-fry, then baby bok choy is the perfect option for a quick-growing addition to your garden. Even from seed, the tiniest varieties can be ready for eating in just about 3 weeks. Raw, they can be enjoyed whole in a salad or added to a veggie tray. All you need to cook them is a bit of oil, some crushed garlic, and a touch of soy sauce. That's it!

Whatever you decide to grow, be prepared to protect them from cold frosty nights. The first big frost that lasts more than a few hours will likely kill anything growing above ground, so keep an eye on the weather forecasts and harvest accordingly.

You can click here to find your average first frost date for your region, then count backward from there to pick vegetable varieties that will mature in time. For things like chives or radishes, you can extend the growing time by planting them in flower pots or makeshift planters. Poke holes in the bottom of empty milk jugs if you have some waiting to be recycled!

Do you grow a fall garden every year? What do you plant? Let us know in the comments.