9 Vegetables to Grow to Feed Your Family All Year

If you want a practical, budget-savvy plan for homegrown food security, 9 Vegetables to Grow to Feed Your Family All Year is your blueprint. By focusing on hardy, high-yield, easy-to-store crops—and by staggering plantings for a steady harvest—you can get off the grocery-store treadmill and feed your family with nutrient-dense vegetables in every season. This guide delivers a strategic garden plan with planting windows, yield expectations, storage methods, succession schedules, and simple season-extension tips so those 9 Vegetables to Grow to Feed Your Family All Year become a dependable pantry pipeline.

Self Sufficient Backyard is more than just a book — it’s a complete blueprint for living off the land and gaining independence from modern systems. With step-by-step guides on growing food, harvesting rainwater, generating solar power, and preserving harvests, this practical guide shows you how to create a thriving, sustainable homestead — no matter the size of your property.

What to expect:

• A zone-flexible plan adaptable to small yards or rural plots
• High-calorie, nutrient-dense staples plus year-round greens
• Storage, preservation, and season extension (covers, cold frames, indoor starts)
• Mid-year tune-ups, crop rotation, and soil health tactics
• A simple “family-of-4” sample layout and harvest cadence

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Potatoes – The Calorie-Dense Cornerstone

Why potatoes lead the list for 9 Vegetables to Grow to Feed Your Family All Year: unbeatable calories per square foot, long storage, and reliable performance in a range of climates. One pound of seed potatoes often yields 8–12 pounds of harvest with modest care. In cool climates, plant 2–3 weeks before your average last frost. In warmer zones, plant in late winter and again in fall for a second crop.

Soil and prep: Potatoes thrive in loose, well-drained soil with a pH of 5.8–6.5. Amend beds with compost and a balanced organic fertilizer. Avoid fresh manure to prevent scab. Aim for 6–8 hours of sun.

Planting: Cut certified seed potatoes into golf-ball pieces with at least one eye, cure for 24 hours, then plant 3–4 inches deep, 12 inches apart in rows 30 inches apart. Hill soil or mulch up around stems as they grow to protect from greening and boost yields.

Watering: Keep moisture consistent, especially during tuber set (flowering stage). Drip irrigation simplifies steady watering.

Yield planning: For a family of four, target 150–200 pounds for a solid staple base. That’s roughly 20–30 pounds of seed potato and 200–300 sq ft of bed space, depending on variety and soil.

Storage: Cure at 45–60°F with high humidity for 10–14 days, then store at 38–42°F in the dark. Prefer russets and late-season keepers (e.g., Kennebec, Yukon Gold) for long storage. Properly stored, potatoes can last 6–8 months, making them a prime anchor in 9 Vegetables to Grow to Feed Your Family All Year.

Pest and disease: Rotate out of solanaceous crops (tomatoes, peppers) for 3+ years. Use mulch to deter Colorado potato beetles and hand-pick early. Row covers help early-season pest suppression.

Preservation and use: Boil, mash, roast, or pressure-can. Dehydrate slices for scalloped potatoes. Mash and freeze in meal-ready portions.

Mid-content resource for year-round production: Aquaponics can supplement fresh greens even when beds are frozen.

Onions – The Flavor Base That Stores for Months

Onions are essential for 9 Vegetables to Grow to Feed Your Family All Year because they weave into almost every recipe and store 6–10 months when cured well. Plant from seed, sets, or transplants depending on your timing and day length needs.

Day-length matters: Select short-day varieties for southern latitudes, long-day varieties for northern latitudes, and intermediate-day for mid-latitudes. This ensures proper bulb formation and storage.

Starting and planting: Start seeds indoors 10–12 weeks before last frost or buy sturdy transplants. Plant 4–6 inches apart in rows 12–18 inches apart. Full sun and well-drained soil are critical. Onions appreciate steady fertility; side-dress with a nitrogen source early, then stop feeding once bulb swelling begins.

Water: Consistent moisture produces bigger bulbs. Reduce watering in the final weeks before harvest to avoid splitting.

Harvest and curing: When half the tops fall and begin to yellow, bend them over gently and allow 3–5 days. Pull bulbs and cure on racks in a warm, dry, shaded, well-ventilated spot for 2–3 weeks. Trim tops to an inch and store at 32–40°F in breathable crates or mesh bags.

Varieties for storage: ‘Copra,’ ‘Patterson,’ ‘Redwing.’ For green onions (scallions) all season, plant extra densely and harvest young.

Yield target: A family of four can easily use 80–120 pounds annually. Plan 40–60 linear feet, depending on bed spacing.

Companion planting: Onions repel some pests near carrots and beets. Rotate alliums to reduce disease.

Preservation: Dehydrate slices into onion flakes, freeze chopped onions, or make onion jam. Onions plus potatoes and cabbage solidify 9 Vegetables to Grow to Feed Your Family All Year into a hearty cold-weather menu.

Garlic – The Easiest Long-Term Flavor and Medicine

Garlic is planted in fall, sleeps under mulch, then rewards you next summer with bulbs that can last 6–12 months. For 9 Vegetables to Grow to Feed Your Family All Year, garlic delivers huge flavor, strong immunity-supporting compounds, and remarkable shelf life for minimal space.

Types: Hardneck (better flavor, scapes, shorter storage) and softneck (braids well, longer storage). In cold zones, hardneck excels; in warm zones, softneck can store exceptionally.

Planting time: 2–4 weeks before the ground freezes. Separate cloves from bulbs and plant the fattest cloves 2 inches deep, 6 inches apart, rows 12 inches apart. Cover with 3–6 inches of straw or leaves in cold climates.

Care: Remove mulch as soils warm to discourage rot; weed aggressively—garlic hates competition. Water during the bulbing phase (late spring).

Scapes: Hardneck scapes appear in early summer. Harvest when they curl once; sauté, pesto, or pickle. Removing scapes increases bulb size.

Harvest: When 3–4 lower leaves brown and 3–4 remain green, lift bulbs gently with a fork. Cure in shaded, airy conditions for 3–4 weeks.

Storage: Hang braids (softneck) or trim and store hardnecks in mesh at 55–60°F, low humidity. Well-cured garlic can take you deep into next spring, shoring up the rhythm of 9 Vegetables to Grow to Feed Your Family All Year.

Planting math: Expect 5–8x multiplication. Plant 100 cloves to harvest 100 bulbs; reserve the largest 20–30% for replanting.

Bonus: Garlic’s pest-repellent properties complement brassicas and greens. Rotate alliums yearly.

Carrots – Sweet Roots for Fresh Eating and Storage

Carrots bridge seasons in any plan built around 9 Vegetables to Grow to Feed Your Family All Year. They’re vitamin-rich, kid-friendly, and they store for months in the ground or fridge.

Soil prep: Fine, stone-free soil delivers straight roots. Deeply loosen or use raised beds. Add compost but avoid high nitrogen, which forks roots.

Sowing: Direct-seed as soon as soil is workable; repeat every 3–4 weeks until midsummer. In hot climates, use shade cloth and consistent moisture for germination. Sow 1/4 inch deep, 1 inch apart; thin to 2 inches.

Watering: Keep surface evenly moist through germination; then aim for 1 inch per week. Mulch helps maintain even moisture and flavor.

Successions and storage: For winter carrots, sow late-summer to early fall. In cold regions, cover beds with 6–12 inches of straw and harvest through freeze/thaw windows. Alternatively, harvest in late fall, remove tops, and store in a refrigerator or root cellar at near 32–40°F in damp sand.

Varieties: ‘Bolero,’ ‘Napoli,’ ‘Yaya’ for reliable yields and storage. ‘Oxheart’ and ‘Chantenay’ thrive in heavier soils.

Yield plan: A modest 25–40 sq ft can produce 40–60 pounds—enough for daily raw snacks, soups, and roasted sides. That’s a strong anchor in 9 Vegetables to Grow to Feed Your Family All Year alongside potatoes and onions.

Pests: Carrot rust fly is deterred by row cover. Interplant with onions or leeks for some additional protection.

Preservation: Freeze blanched slices or cubes, pressure-can in mixed soups, or lacto-ferment shredded carrots for probiotic crunch.

Kale – Cut-and-Come-Again Greens Through Frost and Snow

Kale is the backbone of year-round leafy harvests. It shrugs off frost, sweetens in the cold, and produces from spring through deep winter with minimal protection. That reliability makes kale a non-negotiable in 9 Vegetables to Grow to Feed Your Family All Year.

Planting: Start seeds indoors 4–6 weeks before last frost or direct-sow as soon as soil can be worked. Transplant at 18 inches spacing. Plant a spring cohort and a late-summer cohort for continuous supply. In hot summers, provide afternoon shade.

Feeding and care: Kale appreciates rich, well-drained soil. Side-dress with compost midseason to maintain vigor. Mulch to suppress weeds and regulate moisture.

Harvest: Begin with outer leaves once plants have a good crown. Continual picking stimulates new growth. In many zones, a low tunnel with row cover or a simple cold frame keeps kale alive through winter. These simple season extension tools—row covers, hoops, cold frames—are core tactics for 9 Vegetables to Grow to Feed Your Family All Year.

Varieties: ‘Winterbor,’ ‘Red Russian,’ and ‘Lacinato’ (dinosaur kale). ‘Red Russian’ remains tender in cold, ‘Winterbor’ is extremely hardy.

Pests: Flea beetles and cabbage worms are deterred by row cover. Hand-pick green loopers. Rotate brassicas annually.

Yield plan: Six to eight plants can supply a family with 2–4 weekly harvests. Overplant in fall for winter redundancy.

Nutrition: Kale delivers vitamins A, C, K, calcium, and iron—diversifying nutrients otherwise heavy in starchy staples like potatoes and winter squash in your 9 Vegetables to Grow to Feed Your Family All Year.

Product recommendations for season extension:

Strengthen your self-reliant setup with Self Sufficient Backyard and add a steady greens stream with Aquaponics.

Cabbage – Heavy Heads for Fresh, Slaw, and Ferments

Cabbage is a high-yield, cool-season workhorse. As part of 9 Vegetables to Grow to Feed Your Family All Year, it fills plates with fresh leaves in spring and ferments into sauerkraut and kimchi that last for months.

Timing: Start seeds indoors 6–8 weeks before last frost for spring heads; sow again midsummer for fall-winter harvests. Fall cabbages often store better and taste sweeter.

Planting: Transplant at 18–24 inches spacing in fertile, well-drained soil. Keep beds consistently moist. Mulch reduces splitting and suppresses weeds.

Feeding: Cabbage is a heavy feeder. Work in compost and a balanced organic fertilizer at planting. Side-dress when heads begin to form.

Varieties: ‘Storage No. 4,’ ‘Kaitlin,’ and ‘Brunswick’ are classic storers. Savoy types are delicious but store a bit less. Napa cabbage grows faster and is ideal for kimchi.

Harvest and storage: Cut when heads are dense and firm. For short-term garden storage, harvest the main head and leave the stump; it often produces smaller side heads. For long-term, wrap heads individually and refrigerate or store at 32–40°F with high humidity. Fermentation transforms cabbage into probiotic gold, embedding resilience in your 9 Vegetables to Grow to Feed Your Family All Year plan.

Pests: Cabbage worms and loopers—use row cover and hand-picking. Rotate brassicas and incorporate beneficial flowers to attract parasitic wasps.

Yield math: Plan 12–16 heads per person annually if you love ferments and slaw. That’s 48–64 heads for a family of four, potentially split across spring and fall sowings.

Tomatoes – Fresh Eating Now, Sauces All Winter

Tomatoes don’t store fresh for months, but they are crucial to 9 Vegetables to Grow to Feed Your Family All Year because they preserve exceedingly well. A single productive bed can yield gallons of sauce and salsa that brighten winter meals.

Start and timing: Start seeds indoors 6–8 weeks before last frost. Transplant after danger of frost, harden off for 7–10 days. Choose a mix of determinate (bulk processing) and indeterminate (long season) varieties.

Soil and support: Tomatoes demand full sun, rich soil, and consistent watering. Stake, cage, or trellis indeterminates; prune moderately for airflow. Mulch reduces soil splash and disease.

Varieties: ‘Roma’ or ‘San Marzano’ for sauces; ‘Celebrity’ for dependable slicers; cherry types like ‘Sungold’ for steady snacking.

Disease management: Rotate away from solanaceous crops. Use drip irrigation, prune for airflow, and remove lower leaves touching soil. Mulches and copper sprays can help against blight.

Harvest and preservation: Freeze whole paste tomatoes in bags and process later, or batch-roast and purée for quick sauces. Pressure-can salsa, stewed tomatoes, and tomato soup. Tomato preserves add variety and nutrition balance to 9 Vegetables to Grow to Feed Your Family All Year through the darkest months.

Yield target: 12–18 plants can supply a family of four with fresh eating and 30–50 quarts of sauce, depending on variety and climate.

Upgrade idea:

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Winter Squash (Butternut) – Long-Keeping Sweetness and Calories

Winter squash, especially butternut, anchors pantry calories and carotenoids. It’s easy to grow, cures simply, and stores 4–8 months—prime material for 9 Vegetables to Grow to Feed Your Family All Year.

Planting: Direct-sow after soil warms to 65°F or transplant 3–4-week-old starts. Space 3–4 feet apart; give vines room. In small gardens, train along sturdy trellises.

Soil and water: Squash loves fertile, well-drained soil. Add compost and a balanced fertilizer at planting. Water deeply but infrequently; mulch to maintain moisture.

Varieties: ‘Waltham Butternut’ is the storage champion. Kabocha and delicata also store well, though delicata has a shorter window.

Pollination: Encourage pollinators with flowers. Hand-pollinate early in cool, wet spells for insurance.

Harvest and curing: Harvest when the rind resists a fingernail and the stem corks over. Cure in a warm (80–85°F), dry, airy space for 10–14 days, then store around 50–55°F. Butternut often sweetens in storage.

Yield: A couple of vigorous plants can produce 20–40 pounds. Scale to your family’s appetite—soups, roasts, and purees are versatile.

Pests: Squash vine borer and squash bugs can devastate. Use row cover early, remove at flowering for pollination, and wrap lower stems with aluminum foil or fabric to discourage borers. Rotate and clear plant debris in fall.

Kitchen strategy: Roast cubes and freeze, dehydrate slices for chips, or pressure-can in cubes (never purée before canning). As a calorie and comfort-food staple, winter squash makes 9 Vegetables to Grow to Feed Your Family All Year deliciously sustainable.

Beans – Fresh Snaps Now, Dry Beans for Protein Later

Beans hit two lanes—tender snap beans in summer and protein-rich dry beans for winter. That dual role is why beans round out 9 Vegetables to Grow to Feed Your Family All Year.

Types and timing: Bush beans mature quickly for succession sowings every 2–3 weeks from late spring to midsummer. Pole beans climb and produce over a longer window. Dry beans (kidney, pinto, black, cannellini) need a full season to mature pods for storage.

Planting: Direct-sow in warm soil (60°F+). Bush beans: plant 2 inches apart in rows 18 inches apart; thin to 4 inches. Pole beans: plant at the base of a trellis or teepee.

Water: Steady moisture during flowering and pod set. Avoid overhead watering in humid climates to reduce disease.

Succession: Plant three waves of bush beans for a continuous fresh harvest, plus a block of dry beans dedicated to winter storage.

Harvest and storage: Pick snap beans young and often. For dry beans, wait until pods rattle and vines yellow; pull plants, hang to dry under cover, then shell. Store dry beans in sealed jars or buckets with oxygen absorbers in a cool place.

Yield planning: For fresh snaps, 10–15 bush plants per person is generous. For dry beans, plan 15–25 row feet per person to yield 5–10 pounds per capita—meaningful protein reserves that make 9 Vegetables to Grow to Feed Your Family All Year nutritionally complete.

Pests: Mexican bean beetle—hand-pick, use floating row cover early, encourage beneficials. Rotate annually.

Cover cropping synergy: After pulling early bush beans, sow a quick buckwheat or clover cover to feed soil biology and reduce inputs next season.

Conclusion: Your Year-Round Family Food Plan, Simplified

A resilient plan built on 9 Vegetables to Grow to Feed Your Family All Year mixes calorie crops (potatoes, winter squash), long keepers (onions, garlic, cabbage, carrots), fresh and preserved staples (tomatoes), and steady greens and proteins (kale, beans). Tie it all together with:

• Succession planting dates tailored to your frost calendar
• Season extension (row cover, low tunnels, cold frames)
• Crop rotation and compost for living soil
• Storage savvy: curing, cellaring, fermenting, canning, dehydrating

Build your self-reliant system

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Sample year-round cadence for a family of four:

• Spring: transplant kale and cabbage, sow carrots and first beans, set potatoes; start tomatoes
• Early summer: plant onions, second beans; trellis tomatoes; harvest early kale and scapes
• Mid summer: harvest garlic; sow fall carrots and kale; process first tomato sauces
• Late summer: cure onions/garlic; sow fall cabbage; harvest beans; start winter squash curing
• Fall: dig potatoes; ferment cabbage; store carrots; can tomatoes; cover kale; shell dry beans
• Winter: eat from the cellar; harvest kale under cover; replant garlic; plan successions

FAQ

Product recommendation roundup

Build your food-secure backyard with Self Sufficient Backyard, grow leafy greens off-season with Aquaponics, and craft simple cold frames/sheds using My Shed Plans.

Notes for success

• Soil is everything: add compost annually and keep beds covered with mulch or covers
• Track frost dates and days-to-maturity for precise successions
• Rotate families (solanaceae, brassicas, alliums, legumes) to limit disease
• Keep a harvest and pantry log to right-size next season’s plantings

When you build a garden around 9 Vegetables to Grow to Feed Your Family All Year, you don’t just grow food; you create a resilient household system that keeps plates full, costs down, and health up—season after season.