Turnip greens. Cilantro (every two weeks you plant more). Malabar spinach. Sweet potato (use the tips for greens). radishes for greens. Some of the asian greens will take the heat as well. I also have luck planting mesclun type stuff under the tomatoes, in the cool damp shade.

There must be some greens from the tropics besides the Malabar that would work well - hoping someone knows...

Turnip greens are a good one..especially the Seven Tops. I'm in the bay area and it hasn't been warm at all...so I've been lucky we've had another harvest of bak choi. We have also had a few dinners of young broccoli leaves. There are a few varities of broccoli that can stand the heat. Though they escape my memory as of now. There are a few varieties of Bak Choi that can take the heat. See www.evergreenseeds.com

Check with your state's Extension Service. Each county has it's own Cooperative Extension Office which provides free publications and information for the asking. They will also have variety recommendations which have been trialed in your state.

The following two images are excerpts from the Vegetable Planting and Planning Calendar for Missouri complete with spring and fall planting dates, how much to plant per person, etc. Just call up the office in your county. Look under the "Government" section of your phone book under "Extension". They will also have valuable vegetable/gardening tables available specifically for your area.

Violet

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>> Greens for the tropics

I cook chayote growing tips and young leaves as greens. Unlike pumpkin and squash leaves, they don't have a squash taste.

Susan - and it's not as if there is any shortage whatsoever of chayote once it gets going...I'll give it a try. Thanks

(P.S. - never realized that squash/pumpkin leaves were edible. Have only eaten the blossoms..)