It's Harvest Time

One of the most important phases of vegetable gardening involves knowing when to harvest the produce. The quality of vegetables does not improve after harvest so it is important to gather the crops at the proper maturity when they are at their peak for flavor and nutrition. Garden produce picked too soon is too tender and lacks substance and flavor. Picked too late, it is likely to be tough, fibrous or mushy and also lacking in taste.

The time for harvesting varies with climate, the particular season, the variety and the vegetables involved. For instance, tomatoes can be left on the vine until fully ripened or taken off when partially ripened. Other crops such as winter squash and watermelon are not ready until after they are fully developed.

The "days to maturity" listings on seed packets and in gardening books and seed catalogs are helpful. But many variables involving these figures are given in general terms, so the numbers should be used only as guidelines. Some suggestions for harvesting common vegetables at the time they provide the most delicious eating follow.

Check the garden frequently for ripe produce during harvest time. Vegetables continue to grow. Before long, they may be overgrown. When harvesting, avoid bruising or damaging the vegetables which causes decay.

Snap Bean - Harvest before pods are full sized and when seeds are tender and about one-fourth developed. Harvesting usually begins 2 to 3 weeks after first bloom. Don't allow beans to mature on plants or bean production will decrease.

Cabbage - Harvest when heads are solid, but before they split. On early cabbage, cut just beneath the solid head. Small lateral heads will develop from buds in the axils of the older leaves.

Cucumber- Proper harvesting size is determined by product use. Pickles: Sweets are 1-1/2 to 2 inches long; dills are 3 to 4 inches long. Fresh slicing are 7 to 9 inches long and a bright dark green. Leave a short piece of stem on each fruit. Harvest daily and don't allow fruit to mature.

Mustard - Harvest the leaves when they are young and tender, about 6 to 8 inches long. In the summer, the leaves become tough and develop a strong flavor.

Okra - Harvest when 3 to 5 inches long and tender.

Onion - Correct harvesting stage is determined by the type and product use. Harvest onions grown from sets when they are 6 to 9 inches tall for immediate table use. Onions grown from seed for fresh use should be harvested when the bulbs are 1/4 to 1 inch in diameter. Harvest seed grown onions for boiling when the bulbs are 1-1/2 inches in diameter. Harvest for storage (seed or set grown) when the tops have weakened and fallen over and the bulbs are 2 or more inches in diameter. Harvest before hard frost.

Green Pepper - Harvest when fruits are full sized and firm.

Red Pepper - Allow peppers to remain on the plant until they become completely red. This usually requires an additional 2 to 3 weeks.

Pumpkin - Harvest pumpkins when they are fully colored and the skins have hardened enough to resist the fingernail test. Harvest before a killing frost.

Squash, summer type - Harvest when fruit is young and tender. Your fingernail should easily penetrate the rind. Long-fruited cultivars, such as zucchini, are harvested when 1-1/2 inches in diameter and 4 to 8 inches long; scallops are taken when 3 to 4 inches long.

Squash, winter type - Harvest when mature. The rind should be firm and glossy and not easily punctured by your thumbnail. The portion that contacts the soil is cream to orange when mature. Leave a portion of the vine (2 to 3 inches) attached to the fruit to help prevent storage rot. Harvest squash before a heavy frost.

Sweet corn - Harvest when kernels are completely filled and in the milk stage. Use your thumbnail to determine this. The silks are dry and brown at this stage.

Tomato - For peak quality, harvest 5 to 8 days after fruits are fully colored. Tomatoes lose their firmness quickly if they are overripe.

Turnip - Harvest when roots are 1-1/2 to 3 inches in diameter.

Watermelon -Harvest when full sized. The portion in contact with the soil is cream to yellow when mature.

Late Summer 1997
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