If you planted a garden this past spring, right about now you should be seeing some of the fruits - or in this case, vegetables - of your labor. Maybe you're a regular green thumb and know exactly when to pull all of your fruits and vegetables. However, if you're a novice in the gardening game maybe you're not too sure when the proper time to harvest is. If you pick produce before it's ready, you run the risk of it being too tough, too tender or lacking flavor. Wait too long and they may be too tough, fibrous or mushy. And once you do harvest, do you store your produce in the refrigerator or a cool, dry place? How long will certain items last before they start to wilt, mold or generally no longer be fit for consumption?
Take a look below for some harvesting tips for commonly-grown vegetables and the best ways to store them.
Carrots
Carrots should be firm, have a bright orange hue and be big enough to fill in tips at the time of harvest. As carrots mature, their sugar content increases which improves their taste quality and storage abilities, and retains moisture in the roots while being stored.
You can prolong the store potential of carrots by harvesting them in cool weather and then removing defective roots. Carrots can either be bunched (tops left on) or topped, though bunched spoil more quickly. Topped carrots can last as long as nine months if stored properly, while bunched carrots tend to last for only two weeks in ideal conditions.
To keep the crunchy texture, carrots should be store in high humidity and can be re-hydrated by spraying the roots with cold water or covering them in ice. Spraying or immersing the carrots in cold water is known as hydro-cooling and helps prevent freshly harvested carrots from dehydrating.
Peas
Peas taste best when they are harvested at a slightly immature stage, as they tend to lose their sweet flavor the longer they mature. Typically they are ready for picking about three weeks after flowering, with the ones at the bottom of the plant usually being the first that are ready. Since peas don't retain flavor for a long time, it is best to pick them just prior to cooking or eating them. After harvest, the top of the plant should be cut off, leaving the roots in the ground to compost for the following year.
The shelf life for peas is quite short. While fresh, they should be kept in a plastic bag in your refrigerator crisper. To keep them longer, shell the peas, blanch them in boiling salted water for no longer than two minutes, then put them in ice water until cooled and finally, drain and freeze them for up to six months.
Broccoli
Broccoli will need to be watched carefully to determine prime harvesting conditions since you only have three to four days to pick it before it is past its prime. Broccoli is one vegetable that is picked when it is still in an immature state; you'll know if you've waited too long because the plants distinctive blue-green buds will begin to separate and sprout into yellow flowers.
Cut broccoli with a sharp knife about six to eight inches down the stalk to increase the potential for side shoot production. Cutting any lower than this could take produce leaf nodes and cause more aggressive side shoots. After cutting the main head, the side shoots will likely produce four to six additional bunches for up to six weeks. Broccoli is best cut in the early morning before outdoor temperatures reach 80 degrees Fahrenheit.
After cutting broccoli, put it in warm water (hot water destroys nutrients and cold doesn't clean as effectively) containing a small amount of white vinegar to flush out any small caterpillars that can be hidden in the florets. The shoots should be kept in the water for a maximum of 15 minutes. After the vinegar bath, store in the refrigerator for up to two weeks. Anything you will not be able to use in that period can be canned, frozen or pickled to preserve, however freezing is the most effective method if hoping to retain the beneficial nutrients, as well as the color and flavor of the vegetable. Frozen broccoli will remain good for as long as six months.
Potatoes
The vines on potatoes should die before they are harvested. Potatoes, which should be handled as gently as possible during harvest, require a shovel or spading fork for digging since the tubers develop four to six inches below the surface of soil. New potatoes are dug earlier in the summer, typically in July, and are a small one to two inches in size. Most other varieties are harvested in late August to early September. Potatoes can be stored in a cool place such as the basement or garage for several weeks in their natural dormancy. In the winter, they should be kept in a dark, humid room at 38 degrees Fahrenheit to 40 degrees Fahrenheit. If store in cooler temperatures than this, the tubers may experience internal damage.
Cucumbers
Most cucumbers are harvested when they are immature, especially those used for making pickles. The best quality cucumbers are crisp and green. If they've started to turn yellow, you've waited too long to pick them. Cucumbers should be picked every other day because they quickly grow to harvest size. Cucumbers approaching ripeness should be removed to allow younger cucumbers to continue development.
Once pulled, cucumbers should be chilled as soon as possible. They will typically keep for about two to three weeks and should be stored at 10 degrees Celsius to 13 degrees Celsius and a humidity of about 95% to prevent them from shriveling. Keep them away from produce such as bananas, apples and tomatoes since the ethylene released by these can cause cucumbers to lose their color.
Lettuce
You can tell when to harvest lettuce by simply determining when the leaves are big enough to use. Leaves should be picked in the early morning when they are most crisp and taken from the outside of the plant. You can also cut the entire plant, taking care to leave one inch above the ground to allow the plant to reproduce.
Head lettuce should be cut with a sharp knife at ground level when it is firm and completely formed. Lettuce can last anywhere from a few days to two weeks, with the more crisp varieties such as iceberg keeping for up to two week, romaine for approximately 10 days and leaf and butter lettuces typically lasting for about four days. It should be stored in a sealed plastic bag in a refrigerator crisper away from produce that releases ethylene since it can cause lettuce to develop brown spots and rot more quickly. For optimal taste and texture though, lettuce should be used immediately after harvesting.
Peppers
The size and color of peppers is your best indicator as to when they should be picked. Bell peppers can be picked as soon as they are firm and about three-and-a-half to four inches long. They can be harvested when green or once they have started to change color, however the rule of thumb is the less green you see, the sweeter the pepper will be. Once peppers begin to change color, they will need to be watched closely since it doesn't take long for them to ripen.
Use a knife or clippers when harvesting peppers, as they don't always easily come off when picked by hand. Cut the pepper and a small amount of stem off when the peppers are dry to avoid spreading diseases among the plants. Picking peppers that are ripe will encourage reproduction of the plant.
Peppers are not typically stored, however to prolong their life, keep them in a plastic bag containing 12 to 15 quarter-inch holes at 45 to 50 degrees Fahrenheit. The bag with holes should regulate appropriate humidity for the peppers.
Radishes
Radishes are prone to turning hot and stringy if left for too long in the ground. Instead they should be harvested when they are young and tender. To harvest them, simply pull them and cut off the tops and roots. The exception is winter radishes which mature at a slower pace and are typically bigger when they are ready for harvest during cool fall weather.
They should be washed and stored in the refrigerator with regular radishes lasting as long as two to three weeks and winter radishes potentially keeping for several months.
Tomatoes
Tomatoes are ready for picking when they are firm and have reached their full color. The best time to pick them is when outdoor temperatures are in the 75 degree Fahrenheit range; anything warmer will cause a mushy consistency and reduce color development and overall quality. During warmer periods, tomatoes should be harvested every day or two and then ripened further indoors.
Tomatoes should always be stored with the stem-end facing up and should be kept out of the refrigerator to retain flavor. The only time you'll want to keep them in the fridge is to halt the ripening process. Otherwise they should be kept at room temperature for two to three days out of direct sunlight. Tomatoes you wish to ripen should be placed in a paper bag with holes and the bag-top folded over. This will contain the ethylene and ripen the tomatoes within one to five days.
Zucchini
The most popular variety of squash, zucchini is another vegetable that is best when it is harvested during the early stages of maturity when the rind is still soft. Waiting too long will cause the rind to toughen and the seeds to harden. Zucchini should never be pulled by hand since doing so can damage the entire plant. Instead it should always be cut at the stem between the the vegetable and the main stem.
Zucchini can be canned or frozen, but tastes it's best when it is fresh. Fresh zucchini can be refrigerated for up to two weeks. If freezing is necessary, peel the squash and shred it. Wash and drain in a colander, then pat dry with a paper towel. Absorb as much water as possible before placing one to two cups in freezer bags and sealing them. Frozen zucchini will keep for as long as three months.
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