Harvest


 * Harvesting Vegetables**

Harvest vegetable at optimum size. Handle gently to avoid bruising and damaging. Store harvest at proper temperature to prevent spoilage. Distribute the harvest in a timely fashion to someone who will make use of them, or have the students prepare a snack using the harvest.

basil - when leaves are still tender beans, snap - about 2-3 weeks after bloom when seeds still immature beets - when 1.25-3 inches in diameter broccoli - while flower buds still tight and green brussel sprouts - when heads 1 inch in diameter cabbage - when heads compact and firm carrots - when tops 1 inch in diameter cauliflower - while heads still white corn, sweet - when silks dry and brown, kernels should be milky when cut with a thumbnail cucumbers - for slicing, when 6 inches long eggplant - before color dulls kohlrabi - when 2-3 inches in diameter lettuce - while leaves are tender cantaloupe - when fruits slip off vine easily, while netting even, fruit firm onions - when necks are tight, scales dry parsnips - when roots reach desired size, possibly after light frost peas - when pods still tender peppers - when fruits reach desired size or color potatoes - when vine dies back pumpkins - when shells harden, before frost radishes - when roots up to 1.25 inches in diameter rutabagas - when roots reach desired size spinach - while leaves still tender squash, summer - when fruit is 4-6 inches long squash, winter - when shells hard, before frost tomatoes, red - when color uniformly pink or red turnips - when 2-3 inches in diameter watermelons - when underside turns yellow or produces dull sound when slapped
 * __Optimal Harvest Size__**

Adapted from “Harvesting and Storing Home Garden Vegetables” by Cindy Tong, University of Minnesota Extension Service. http://www.extension.umn.edu/distribution/horticulture/DG1424.html