|
Asparagus |
 Begin
harvesting the third year after planting. Harvest when the spears
are 6 to 10 inches above the ground but before the heads open. Cut
or snap spears off at the soil line. Stop harvesting if spears show
a marked decrease in size. Maximum harvest period is 6 to 8 weeks |
|
Bean,
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. |
|
Bean,
lima, broad |
Harvest
when pods are fully developed and seeds are green and tender. |
|
Beet |
Harvest
when roots are 1 1/4 to 2 inches in diameter. Some cultivars may
maintain quality in larger sizes. |
|
Broccoli |
 Harvest
when flower head is fully developed, but before the flowers begin to
open. Cut 6 to 7 inches below the flower head. Side heads will
develop after the main head is cut. |
|
Brussels
sprouts |
Harvest
the lower sprouts (small heads) when they are about 1 to 1-½ inches
in diameter by twisting them off. Lower leaves along the stem may be
removed to hasten maturity. |
|
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. |
|
Carrot |
 Harvest
when ¾ to 1 inch in diameter or smaller when thinning. For
storage, leave carrots in soil until a light frost occurs. Use care
when harvesting, since bruising favors the development of soft rot
during storage. |
|
Cauliflower |
Cover
curds when they are 2 to 3 inches in diameter by tying the outer
leaves loosely about the head, or using leaves from other plants in
the garden. Check for developing curds every 2 to 3 days, and retie
if further development is necessary. Harvest when the heads are full
sized but still white and smooth. |
|
Celery |
Harvest
when plants are 10 to 12 inches tall. |
|
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. |
|
Eggplant |
Harvest
when fruit is firm and bright purple to black in color. |
|
Jerusalem
Artichoke |
Harvest
tubers after a hard frost. Tubers can be stored in the ground over
winter and harvested early in spring or, with mulch protection,
during most of the winter. |
|
Kohlrabi |
Harvest
when the thickened stem is 2 to 3 inches in diameter. |
|
Lettuce |
Harvest
the older, outer leaves from leaf lettuce when they are 4 to 6
inches long. Harvest heading types when the heads are moderately
firm and before seed stalks form. |
|
Muskmelon |
Harvest
when a crack appears completely around the base of the fruit stem.
The fruit will readily separate from the stem. |
|
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. |
|
Parsnip |
Harvest
after a hard frost or in early spring before new growth starts. To
harvest in spring, place a 3- to 5-inch soil mulch over the
parsnips. Parsnips are not poisonous if harvested in early spring. |
|
Pea |
 Harvest
when the pods are fully developed and still tender, and before seeds
develop fully. |
|
Edible
Pod Pea |
Harvest
when the pods are fully developed, but before seeds are more than
one-half full size. |
|
Peanut |
Harvest
when plants turn yellow at season's end or before the first early
frost. |
|
Pepper,
green |
Harvest
when fruits are full sized and firm. |
|
Pepper,
red |
Allow
peppers to remain on the plant until they become completely red.
This usually requires an additional 2 to 3 weeks. |
|
Potato |
 For
storage, harvest when full sized with firm skins. Tubers continue to
grow until the vine dies. For new potatoes, harvest at any early
stage of development. This is usually when tubers are 1 1/4 to 1 1/2
inches in diameter. |
|
Pumpkin |
Harvest
pumpkins when they are fully colored and the skins have hardened
enough to resist the fingernail test. Harvest before a killing
frost. |
|
Radishes |
 Harvest
when the roots are ½ to 1 ½ inches in diameter (Chinese radishes
grow much larger). The shoulders of radish roots often appear
through the soil surface when they are mature. If left in the ground
too long, they will become tough and woody. |
|
Rhubarb |
Do
not harvest the first year after planting; harvest only a few stalks
the second year. Established plantings can be harvested for
approximately 8 weeks. The quality of the stalks decreases toward
the end of the harvest period. Harvest only the largest and best
stalks by grasping each stalk near the base and pulling slightly to
one direction. Note: there is no evidence to show that stalks
harvested from frost damaged plants are poisonous, so they should be
considered safe to eat. |
|
Rutabaga |
Harvest
when the roots are full sized but before a heavy frost. |
|
Soybean |
for
fresh use, shell out just before pods begin to dry. For dried use,
harvest when pods turn brown but before shattering occurs |
|
Spinach |
Harvest
by cutting all the leaves off at the base of the plant when they are
4 to 6 inches long. New leaves will grow, providing additional
harvests. |
|
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. |
|
Sweet
potato |
Harvest
in late fall before the first early frost. |
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. |
