Harvesting from your Garden

Harvesting from garden

I love this time of the year, not because of the extreme heat, but because my garden is beginning to produce large quantities of vegetables for my family to enjoy in our meals and to preserve for the winter months. Sometimes it is hard to determine the best harvest time and use for the vegetables from a garden but here are a few tips to remember.

Tomatoes are a great choice for a vegetable garden. They can be preserved in so many ways to be enjoyed throughout the entire winter. The anticipation for our tomatoes to begin to ripen is difficult, but once they begin, they grow strong. This year we have had to wait a little longer than normal for our tomatoes to begin to produce. Due to the high heat in June, poor pollination occurred.

For harvesting tomatoes, it is best to wait until the tomato is firm and colored correctly for the particular variety you are growing. Make sure you know what you planted to know what color they should be. If the temperatures get too hot, they may soften if left on the vine until they are the correct color, when that occurs, it would be best to pick tomatoes early and allow them to ripen indoors.

Tomatoes stored in the refrigerator can only be stored fresh for 4-10 days. According to Alice Henneman, a Registered Dietician with Nebraska Extension, tomatoes can be frozen raw with or without the skins to be used in cooked recipes for months later. Tomatoes can also be processed into salsas, paste, sauce, and juice for storage and use later in the year in other forms.

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Salsa made from my garden

Zucchini is another great plant for your garden. Zucchini plants are easy to grow and will produce plenty of harvest for a family from only one or two plants. If you planted too many zucchini plants they are easy to store as well. Zucchini should be harvested when the fruit is young and tender and when your fingernail easily penetrates the rind. Most zucchini should be harvested when they are 1 ½ inches in diameter and 4 to 8 inches in length. Zucchini is easily missed and they are fast growing vegetables. If you have some zucchini harvest that is too large for grilling or slicing for other recipes or for freezing, you can use the large produce for baking. Remove the seeds and shred what is left for use in many baking activities like zucchini bread or muffins. Fresh zucchini can be stored in the fridge for 5-14 days.

Peppers should be harvested when they are firm and full sized. If it is a red, yellow, or orange variety, they need to be left on the plant for an additional 2-3 weeks for coloration to occur. Peppers can be frozen for consumption later in uncooked foods or in cooked foods. Fresh peppers can be stored in the fridge for 2-3 weeks if handled properly.

Cucumbers should be harvested when they have grown to the size that is best for the use and the size determined by the variety. If you are using the cucumber for a sweet pickle or for baby dill pickles you would want the cucumbers to be 1 ½ to 2 inches long. If you are using them for regular dill pickles it is best to pick them at 3-4 inches in length. For fresh slicing cucumbers harvest when they are 7 to 9 inches long. It is best to harvest daily and harvest cucumbers before they get too large with large seeds inside. Cucumbers can be used fresh for 10-14 days.

The harvest information for this article came from the NebGuide: When to Harvest Fruits and Vegetables by Sarah Browning, Lancaster County Extension Educator. The freezing guidelines came from food.unl.edu

 

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