It seems like everything happens at once. Suddenly it's August and we realize that summer will soon be over. We squeeze in last minute vacations, take a few day trips with the kids, and shop for school supplies just as the garden is reaching its peak. The tomatoes are ready for canning, beans and corn demand our attention, and the zucchini is out of control. This is what we gardeners have been waiting for - the days of harvest. Time to take what we have grown in the garden to the kitchen table and enjoy. Timing is essential. Knowing when to harvest is probably the most important aspect of vegetable gardening. It can also be the most perplexing to new gardeners.If picked too soon, some vegetables lack flavor; if left on the plant too long, vegetable quality begins to deteriorate. Seed packetsgive us helpful information with the words "Days to Maturity". However, there are many variables that the garden has experienced from the day you planted it until now. Harvest tips also can be found on mostseed packets. In case you have discarded them, here are a few useful tips to know when the time is ripe: Pick green beans when they are firm, thinner than a pencil, and snap readily. Harvest every few days. Broccoli heads can be cut when heads are compact and before they turn yellow. Cut about 4 inches below the head. Carrots become sweeter the longer they are in the ground, but they also can get tough. Harvest when young for tender carrots. Cucumbers can be harvested when they reach the appropriate length which depends on the type of cucumber. Check seed packet for ideal length. In general, cukes are ready when dark green and firm.If they become puffy and yellow, they are overripe. Pick them and compost so new fruit can develop. Continue to pick cucumbers when they are small so the vines will continue to produce. Garlic and onions can be pulled when the greentops turn brown and die back. Leaf lettuce and spinach are often grown as cut-and-come-again. This means you can cut what you need once leaves are about 4 inches long, leaving the crown (base of the plant) in place so new leaves can develop. If a tall stalk has developed, they have bolted and the flavor will be bitter. Pull these mature plants and sow another row of seed. Harvest sugar snaps and snow peas when pods are about 2 inches long and firm. If left on the vine too long, peas become tough and lose their sweetness. Harvest daily. Green bell peppers can be picked when they turn green. If left on the plant, they will mature to a red or orange color. These also can be picked but the flavor will be sweeter.Hot peppers can be picked once they ripen to their full color. Wear gloves when handling them. Regular harvesting will encourage more production. New potatoes can be dug while the tops are still green and after flowering is done.For bigger potatoes, wait for the green tops to die back. Then dig with a pitch fork. Radishes: Thinning is important to allow radishes room to develop. For best flavor, harvest when a little larger than a marble. Tomatoes can be picked before they turn red and will ripen on the counter out of direct sun.Twist the fruit or use a scissors to avoid yanking the vine. For best flavor, pick right before you eat them.
Zucchini should be harvested while young and tender, about 6-8 inches long.Zucchini and other summer squash grow quickly, so check frequently. Share the abundance with friends.
Happy harvesting!
Burlington Garden Center 5205 Mormon Road (Hwy 36 South) Burlington WI 53105 262-763-2153 burlingtongc@sbcglobal.net
