Rhubarb is one of the first crops of the year; the plant springs to life when temperatures rise into the 40sF; begin the rhubarb harvest as soon as stalks are ready. Related article: Stems harvested in early spring will be the most tender and flavorful. (Rhubarb is naturally tart and is commonly coupled with strawberries.) […] More
Watermelons are usually ripe and ready for harvest when the underside turns from white to yellow and at least three tendrils on each side of the melon are dead. Harvest watermelons about 85 to 90 days after sowing seed, and 35 to 45 days after flowers appear. Related articles: When to harvest watermelon There are […] More
Cauliflower is ready to harvest 70 to 90 days after sowing seed. Plant cauliflower so it comes to harvest in a cool part of the year; the optimal growing temperatures for cauliflower are the mid 60°sF (15°+C). Plant cauliflower in early spring for harvest before summer heat or plant in late summer for fall harvest. […] More
Harvest parsnips in autumn and winter. Where the ground freezes hard in winter, harvest parsnips before they freeze. Where the ground does not freeze, parsnips can be harvested from the garden as needed. Parsnips overwintered should all be lifted before new growth begins in spring. Related articles: When to harvest parsnips Kitchen Helpers from Amazon: […] More
Harvest endive and escarole when the leaves are large enough to eat. Endive and escarole mature 50 to 70 days after sowing but they can be harvested sooner. Endive is also called curly endive and frisee—it has frilly or ruffled leaves. Escarole is also called broad-leaved endive—it has smooth, broad leaves. Endive has a sharp […] More
Harvest potatoes young or mature. Mature, full-size potatoes are called maincrop potatoes. Maincrop potatoes are often cured and stored for later use. Maincrop potatoes are ready for harvest when most of the top foliage has withered Small, round, immature potatoes are often called “new potatoes.” New potatoes are usually eaten skin and all. New or […] More
Lift kohlrabi from your garden when the mid-stem bulbs swell to 2 to 3 inches in diameter. (Turnips that form bulbs below the soil are best harvested at about the same size.) Don’t let kohlrabi bulbs grow much larger or they will rapidly become woody. Lift kohlrabi bulbs gently or cut them off just above […] More
Harvest Brussels sprouts when they are ½ to 1¾ inches (1-4 cm) in diameter, green, and firm. Brussels sprouts are ready for harvest 90 to 110 days after sowing. Related articles: When to harvest Brussels sprouts Kitchen Helpers from Amazon: How to harvest Brussels sprouts How to store Brussels sprouts Brussels sprouts articles at Harvest […] More
Collard leaves are ready for harvest as soon as they reach usable size. They will be most tasty when picked young–less than 10 inches long and dark green. Older leaves will be tough and stringy. Collard greens are ready for harvest 75 to 85 days from transplants, and 85 to 95 days from seed. Related […] More
Harvest bulb onions when they reach full size, about 90 to 100 days after sowing. Harvest the leafy tops of green onions any time after the plant has grown 6 inches tall or taller. Bulb onions—also called main crop onions–are commonly sliced or chopped and served raw in salads or on hamburgers or sandwiches or […] More
Harvest arugula when the leaves are big enough to eat. Harvest leaves one at a time cut and come again or cut off the entire head. Arugula is a fast-growing cool-season salad green. It is ready for harvest 30 to 40 days after sowing. Arugula leaves are tangy and peppery with a mustard-like flavor. Young […] More
Pumpkins are ready for harvest 75 to 115 days from sowing depending on the variety. Pumpkins can be left on the vine until the first frost in autumn is near. Cut pumpkins from the vine two weeks before the first frost and let them cure in the sun. Related articles: When to harvest pumpkins How […] More
Stephen Albert