Harvesting the Garden is the last in our series and the fun part of growing your own garden! The payoff of all of your hard labor! Tons of free recipes too!
Finally, after months of planning and work, you have beautiful vegetables and fruits in your garden! There are a few tips and tricks for proper picking and then storage and preserving your crops, so that they are at the peak of freshness and flavor!
How do you know a crop is ready to harvest?
Crops to harvest immature
Determining when your crop is ready to harvest varies by type. Here is a nice chart from Iowa State U, that shows this nicely.
Certain fruits and vegetables are best harvested young. They are tender and most flavorful immature. These include;
- carrots – use a garden fork to dig them out.
- lettuce
- radishes
- basil
- broccoli
- summer squash – small diameter vegetables are better tasting and have a nicer texture
- cucumbers -small diameter vegetables are better tasting and have a nicer texture
- beans
- eggplant
- peas -when pods have swelled, check on the size of the peas it contains. Smaller peas are sweeter
- sugar snap peas and snow peas. Pods should be bright in color and be beginning to swell. Taste them early. They should be tender but the peas inside should be much smaller than that of the green peas.
- asparagus – the most tender asparagus is small. The spears should be no bigger around than your little finger. Use a sharp knife or pruners to cut bottom of spear.
Crops that can be harvested at any stage
- peppers, (hot peppers are hotter when mature)
- tomatoes (they ripen faster on the vine, and are tastier when mature)
- berries – some berries may require netting to protect from birds.
Crops that should be harvested fully mature
- apples
- corn – the silks at the end of ear will begin to turn brown and start to dry out. Check an ear. Nick a kernel with your thumbnail. if white milky liquid oozes out, then corn is ready.
- muskmelons and cantaloupe
- garlic, leaves will whither and brown.
- onions, leaves will whither and brown.
- pumpkins – should have a good color and a hard outer rind.
- Watermelon – same as pumpkins above. You can also wrap on the outside of full sized melons. It should sound hollow.
- cauliflower – self blanching varieties should still be white and curds should not have turned “ricey”. Varieties that are not self blanching should have outer leaves tied loosely together when head is 3-4 inches across.
Fall picked crops – crops that become more flavorful after a light frost
- carrots
- parsnips
- kale
- Winter squash
Harvesting the garden
Harvesting the garden is perhaps the easiest of all the steps, and obviously the most rewarding! Many of our most beloved vegetable crops can be picked by grabbing the fruit, twisting the stem of the fruit, and adding a gentle tug, while twisting. Do not tug too hard, or you risk damaging the root system, or breaking the plant. Plants in this category include, tomatoes, peppers, squash and cucumbers.
Root crops, such as carrots, radishes, onion and parsnips, are picked by placing both hands around all of the leaves of the upper part of the plant, close to the ground, and strongly pulling straight up. If the root is very deep, a flat bar tool (link below) can be used to loosen the soil around the vegetable. Then it should pull right out of the soil.
Storing your harvest – Harvesting the garden
My great grandparents had what was called a root cellar, under their house. Many root cellars were accessible only from the outside. They usually had earthen floors and homemade shelving. It never froze in the root cellar, but maintained a temperature ranging from 40-50°F.
This area was perfect for storing all of their canned goods and much of their produce, like potatoes, apples, winter squash and onions. The area should have adequate ventilation.
Most modern homes do not have root cellars, so the best thing to do is purchase a separate refrigerator (used ones are cheap). Set the refrigerator to around 45°-50°F add a bowl of water and a small battery operated circulating fan to increase the relative humidity, and you have an instant root cellar!
Some crops like potatoes, especially sweet potatoes, and onions may require a process called curing before being able to store them. Clean them of dirt and debris. cure them in a dark area with moderate temperatures and good ventilation.
Most of the vegetables and herbs that you harvest will have a longer shelf life, if they are refrigerated immediately after harvest! Like everything in gardening, there are a few exceptions to this rule. Tomatoes are at the top of the list, they break every rule!
- tomatoes
Tomatoes are best stored on a sunny counter, or window sill, (not direct sunlight) after picking. They can be rinsed off, or not.
- basil
Store basil, after cutting off of plant with garden shears, in a cup filled with water. “Tent” the leaves with a plastic bag to form a greenhouse. Change water daily.
- parsley
Same as basil, above.
- potatoes
Store potatoes in a cool, dark space.
- onions
Store in a cool, dark space.
- garlic
Store in a cool, dark space.
- melons
Store in a cool, dark space.
- berries
Store in a cool, dark space.
Obviously, some crops will not store as long as others. Potatoes and onions will last a few months, berries only a few days.
Harvesting the garden – preserving your harvest
Harvesting the garden – drying as a means of preservation
Drying fruits and vegetables is an ancient tradition and still a great way to preserve some of your summer crops.
Many vegetables and herbs are perfect candidates for drying. Methods include, the oven, grill, an electric dehydrator, air fryer, or in the sun in dry climates. Those include;
- Sweet and hot Peppers
Recipes;
- Basil
- Oregano
- Thyme
- apples
Freezing as a means of preserving crops
Some crops freeze quite well. Many will lose their texture, but are great used in a variety of dishes.
- carrots
Recipes;
- corn, Cut off cob. Freeze on baking sheets, until firm, then transfer to freezer bags.
Recipes; Chicken Soup,
- garlic
Recipes;
- peas. Freeze on baking sheets, until firm, then transfer to freezer bags.
Recipes;
Chicken Soup
- peppers, roast in oven or on grill. Freeze in bags
Recipes; Sausage with peppers and onions, Roasted Pepper Soup, Roasted Pepper Sauce, Salsas
- tomatoes
Recipes;
- zucchini, (I grate it in a food processor and then freeze)
Recipes;
- berries, all types. Freeze on baking sheets, until firm, then transfer to freezer bags.
Recipes;
- cherries, halved with pit removed. Freeze on baking sheets, until firm, then transfer to freezer bags.
Recipes;
Fermenting vegetables to preserve
- cabbage
Recipes; Sauerkraut
- carrots
Recipes; Fermented Carrots
- hot peppers
Recipes;
- radishes
Recipes; Fermented Radishes
Harvesting the garden – pickling vegetables to preserve
- cabbage
Recipes; Sauerkraut
- carrots
Recipes; Pickled Carrots
- cucumbers
Recipes;
- hot peppers
Recipes;
- radishes
Recipes;
- onions
Recipes;
Pickled Red Onion
Making relishes to preserve garden vegetables
- cucumber
Recipes;
- peppers
Recipes;
- Tomatoes
Recipes;
- Zucchini
Recipes;
- Peaches
Recipes;
Canning; Making Jams, Jellies, Preserves, BBQ Sauce, Salsas, Pie Fillings, Chutneys and Syrups
Water Bath Canning Pot is sufficient to can jams, jellies, etc., due to the acid content. Canning your garden harvest in jars is a great way to conserve freezer space.
- Apple
Recipes; Apple Jelly, Apple Butter
- Apricot
Recipes;
- Blackberries
Recipes;
- Blueberries
Recipes;
- Cherries
Recipes;
Cherry Jam
- Peaches
Recipes;
- Raspberries
Recipes;
- Rhubarb
- Onions
Recipes; Onion Jam, Onion Marmalade
- Tomatoes
Recipes;
Harvesting the garden – Canning; whole or sliced vegetables
Pressure Canner is required for canning some fruits and vegetables whole or sliced. Others can be processed in a water bath canner!
- Apple
- Blackberries
- Blueberries
- Cherries
- Peaches- Recipes;Canning PeachesAn easy step by step tutorial on Canning Peaches. This recipe for how to can peaches is perfect for beginners and experienced canners alike. Instructions include low-sugar and no-sugar options.Make This
- Raspberries
- beans
- beets
- Carrots
- corn
- peas
- Tomatoes- Recipes;
Other recipes using produce from your garden
Vegetables
- Asparagus
Recipes;
- Beans
Recipes;
,
- Beets
Recipes;
,
- Brassicas – Brussels Sprouts, Broccoli, Cauliflower, Romanesco
Recipes;
- Cabbage
Recipes;
- Carrots
Recipes;
- Corn
Recipes;
- Cucumber
Recipes;
Cucumber Sandwiches
- Eggplant
Recipes;
- Peas
Recipes;
- Potatoes
- Radishes
- Rhubarb
Recipes;
,
- Summer Squash
Recipes;
Squash Risotto with Thyme,
- Winter Squash
Recipes;
,
- Tomatoes
Recipes;
Fruits
- Apples
- Apricot
- Blackberries, Raspberries
Recipes;
- Blueberries
Recipes;
- Cherries
Recipes;
- Peaches
Recipes;
- Plums
Recipes;
- Strawberries
Recipes;
There are, indeed, thousands of ways to preserve your precious crops, so that you can enjoy them throughout the year! So why not get started? Take that first step and plant a little garden this year, so that you can reap the benefits this summer!!
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If you have any questions about Harvesting the Garden, or any other garden topic, let me know in the comments below! I would love to hear from you and be happy to help!
If you missed the rest of the series, start with Planning Your Garden, one of the most important steps!
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Tools I use to when harvesting the garden
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
I hope you have enjoyed this series on How to Start a Garden, and that it is, and will be, helpful to you, now, and in the future! Thanks for stopping by today!
Enjoy! And have fun cooking!
Xoxo,
Harvesting the Garden and Preserving the Harvest
Ingredients
- 1 baskets for gathering