Cool-season vegetables such as any of the Brassicas (Cabbage, Kale, Broccoli, Brussels Sprouts, Cauliflower, Kohl Rabbi, etc), Peas, Fava Beans, Lettuces and a great many other greens, Leeks, Beets and Swiss Chard, and so on, are all planted either late winter/early spring, or late summer, to mature into the Autumn.
My summer crops were severely set back by what I think is Pythium. The good news is that I'm now dealing with it, and will try again with cool-season crops for the autumn. I'm going to treat the seeds I plant with "Mycostop", which is a bacterium native to Finnish peat bogs, that is antagonous to fungii.
One good thing about fall crops is that they mature right into cold weather that makes it possible to take advantage of "natural refrigeration".
I'm currently planning on crops of Beets, Kohl Rabbi, Gomen (Brassica carinata), Kale (this will overwinter, by the way), both sugar-pod peas and petit-pois type peas, Leeks, and some autumn salad greens. One nice thing about autumnal salad greens is that they get tender and succulent in the cool, damp weather.
Fall crops won't work everywhere, but they will work in many parts of the world, where there is some autumn rain and temperatures don't change too abruptly. I know one other person who will be doing fall crops in a fairly challenging climate.
