Most vegetables include cultivars or varieties that are quicker-maturing than others.Quick-maturing vegetable crops come to harvest in as little as 4 to 10 weeks. They are not "long stayers" in the garden.
Use quick-maturing crops to your advantage:
• Succession cropping. Rather than sowing or planting the crops you want to eat all at once, space them out over time so that your harvest is continuous, not a glut. Quick-maturing crops planted every two weeks in succession will keep your garden producing through the season. When the first sowing appears above the ground, make the next sowing.
• Intercropping matches a quick-maturing crop with a slower maturing crop. At planting time place a quick-maturing crops next to a slower-maturing crop. While you wait for "long stayers" such as leeks, parsnips, salsify, potatoes, and onions from seed to come to harvest, quick-maturing crops will be in and out of the garden and on the table.
• Catch cropping fills space and production gaps in the garden. Sometimes--often at midsummer--crops come out of the garden for one unexpected reason or another: pest or disease damage, animal damage or loss. Fill the gap with a quick-maturing crop. Quick-maturing crops can go into the garden late and still come to harvest before the end of the season.
• Beat the heat in dry years. Quick-maturing cultivarsavoid the competition for water in dry years. Quick-maturing crops can go into the garden early in the season and be replaced later by drought tolerant crops or not at all. You still get the vegetables you want to eat, but the plants' struggle to find water is avoided.