Guide for Harvesting Vegetables

Nothing can be more disappointing to the new gardener than finding his crop is too touch, too bitter, too starchy, too seedy or just too bad. Here are a few tips for some of the popular vegetables that we might be harvesting now. Irish potatoes may be dug when the tops have yellowed and the majority of them have died. Do not allow the potatoes in the ground to be exposed to high soil temperature. Clean out diseased or damaged potatoes after digging. Do not expose the tubers to light during storage.

Sweet corn reaches its highest quality for only a short time. Silks should be dry and kernels filled. Check a few ears for maturity by opening the ear at the top. If kernels are filled, press a few with the thumbnail. If the inner part of the kernel is milky, the corn is at a proper eating stage. Corn has a short fresh storage life. Do not keep it in the refrigerator more than two days before using. Green beans are normally ready to pick 2 to 3 weeks after first bloom. They are at their best before seeds reach full size. If allowed to remain until seeds are fully developed, the pods are usually tough or stringy.

Harvest onions when the tops bend over just above the bulbs. At that time the necks have shriveled. The closed neck improves storage life. Remove the tops after harvest and place in shallow boxes, or spread out to cure in a dry place for 3 or 4 weeks before storage. Cucumbers are normally best at the time seeds are about half-sized. The overall size at that time will vary with variety. Size range is normally 1 to 2 inches in diameter and 5 to 8 inches long.

Tomatoes have the best flavor when picked fully ripe. When mature, they normally can be broken easily from the vine with a slight twist. Summer squash should be used before seeds ripen, and before the rind hardens. The rind can be easily penetrated with the thumbnail, the squash is at a good eating stage. Winter squash and pumpkins should not be picked until fully mature and the rind is very hard. This is important for good storage. Cut a piece of the stem with the fruit to avoid any injury that might open the fruit to rots.

Cantaloupe or muskmelon is ripe when the fruit slips easily from the stem when pressed by the thumb. Watermelon is generally ripe when the white spot that rests on the ground takes on a yellowish tinge. At that time the tendril at the place of attachment of the fruit stem and vine usually also has died. Thumping melons is not a dependable method of judging maturity. Peppers may be used anytime after they reach sufficient size.

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