Top Veggies to Grow in Your Garden This Year

If there were ever a year to ditch the sad, overpriced grocery store vegetables and grow your own, it’s this one. With food costs climbing and quality plummeting, cultivating your garden isn’t just a wholesome hobby; it’s a strategic move. You get fresher produce, more control over what you eat, and the kind of flavor store-bought vegetables usually don’t have.  Below is our Top Veggies List that any gardener can grow!

Even if you’ve never grown so much as a houseplant, there are beginner-friendly crops that reward you for putting them in the ground and giving them the occasional drink.

Plus, May is the perfect time to plant with purpose. By starting now, you’re giving yourself a pantry full of fresh flavor and a future filled with home-canned sauces, salsas, and side dishes. You’ll go from passive grocery shopper to proud producer and have the veggie stockpile to prove it.

Let’s dig into the best vegetables to grow this season, especially the ones that will keep giving all summer and preserve beautifully for the winter ahead.

Beginner-Friendly Vegetables That Practically Grow Themselves

New to gardening? Start with vegetables that thrive on being left alone. These forgiving crops tolerate missed waterings, less-than-perfect soil, and first-timer enthusiasm.

• Fast-growing and prolific, zucchini thrives in warm weather and rich, well-drained soil. One plant can produce dozens of fruits across the season. Harvest them when small (6 to 8 inches) for the best texture and flavor.

• Ideal for spring and fall gardens, radishes mature in around 4 weeks. They prefer cool temperatures and loose soil, coming in various types like Cherry Belle or French Breakfast with crisp, peppery roots.

• Loose-leaf types like Black Seeded Simpson or Red Sails quickly grow and can be harvested continuously. They tolerate partial shade and prefer moist, cool conditions. You can snip the outer leaves, allowing the plant to keep producing.

• Green Beans. Green beans are productive and easy to care for in bush or pole varieties. Bush beans are compact and harvestable in 50 to 60 days, while pole beans climb trellises and yield over an extended period. Both are rich in vitamins A and C and thrive in full sunshine. They’re also a canning classic.

These vegetables are a great way to build foundational skills. They teach timing, observation, and basic soil management while rewarding you with flavorful, versatile harvests that require minimal intervention.

Top Garden Vegetables That Keep on Giving All Season Long

Some vegetables are like seasonal employees; they show up once and leave. Others are in your garden for the long haul. These continuous producers offer multiple harvests from the same plant, giving you a higher return on gardening effort.

• Cherry Tomatoes. Indeterminate varieties like Sweet Million or Sun Gold are heat-loving plants that continue fruiting until frost. They need staking and consistent watering, but they reward you with dozens of bite-sized fruits, perfect for snacking, roasting, and salads.

• Swiss Chard. A hardy green that performs well in cold or warm temperatures, chard can be harvested leaf by leaf all season. Rainbow and Fordhook Giant are popular varieties. It’s rich in vitamins A, C, and K, and can be eaten raw or sautéed.

• This cold-hardy brassica is nutritious and long-lasting. Lacinato (dinosaur kale) and curly kale are common choices. As you remove the outer leaves, the plant grows from the center, thriving in the fall with a sweet flavor that intensifies after the first frost.

• Bell and hot peppers grow best in warm soil and full sunshine. They’ll keep producing as long as you keep harvesting. Peppers take 70 to 90 days to mature, but once they get going, you can enjoy a steady supply until the end of the season.

These vegetables are ideal for gardeners who want a continuous flow of fresh produce. Proper pruning and harvesting can stretch a single planting into months of meals.

The Best Vegetables to Grow Now and Can Later

Planning for a garden-to-pantry pipeline? Some vegetables are suited to preservation. Whether making sauces, pickles, or pressure-canned soups, these crops hold their flavor and texture long after a harvest, making them perfect for food storage or winter preparedness.

• Roma Tomatoes. With their firm flesh, few seeds, and low water content, Roma tomatoes are tailor-made for sauces and canning. Popular varieties like San Marzano and Amish Pate are staples in homemade pasta sauce, salsa, and tomato puree. They grow best in full sunshine and need staking or cages.

• Pickling Cucumbers. Varieties like Boston Pickling or National Pickling have a smaller, bumpier appearance and thinner skin, helping them absorb brine more effectively. These grow quickly in warm weather and can be harvested at 3 to 5 inches for crispier pickles.

• Excellent for fresh eating and long-term storage, carrots like Danvers or Nantes varieties can be pressure canned or stored in a root cellar for months. They prefer loose, sandy soil and consistent watering to develop straight, sweet roots.

• Easy to grow and highly nutritious, beets can be pickled or pressure canned. Varieties like Detroit Dark Red and Chioggia (with a candy-striped interior) thrive in cooler weather. The greens are also edible and nutritious.

By choosing vegetables with long storage potential, you’re turning your garden into an investment. Not only do you reduce food waste and grocery bills, but you also gain control over ingredients.

Interested in taking the next step? Consider joining Stoney Creek Farm’s Canning 101 workshop this May 31st to learn how to preserve harvests like a pro.

Maximize Garden Space with High-Yield Vegetable Varieties

When space is limited, strategic gardening is everything. Choosing high-yield vegetables that grow vertically or thrive in tight spaces allows you to turn the smallest garden into a steady fresh produce supply. You can enjoy a continuous, all-season harvest with the right mix of compact greens, climbing vines, and succession planting.

Our advice? Pair fast-maturing crops with slower ones, use containers wisely, and plant purposefully. Contact Stoney Creek Farm in Tennessee to learn more about sustainable living, gardening vegetables, and crop preservation.