August 2 column: Harvest vegetables

Here is a link to my column in today’s edition of The Spokesman-Review: Enjoying the harvest means knowing the signs. This one is a guide to knowing when to harvest vegetables.

While that might sound easy, it can be confusing to beginning and seasoned gardeners alike. When you time the harvest perfectly, your veggies will be at the peak of perfection. If you’re going to store your vegetables, they’ll last a lot longer for you. In my column, I wrote about some of the most commonly grown vegetables. I hope you’ll find it interesting and perhaps keep it as a reference. You can also read my column below:

Column:

by Susan Mulvihill

Growing a vegetable garden can be pretty straightforward. You prepare the soil, plant the seeds or seedlings, and stand back. Knowing when to harvest vegetables is a whole other matter, especially if you are new to gardening.

Susan’s guide to the correct time to harvest vegetables:

Artichoke _ Harvest the buds when they are firm and the leaves, or scales, are tightly closed. If you wait until the scales start opening, they will be less tender.

Bean, Bush or Pole _ Pick beans while they are young and tender, and the seeds in the pods are still small. Harvest them frequently so the plants or vines continue to bloom and produce more beans.

Corn _ This is one of the trickier crops. Once you know what to look for, you’ll have tender, sweet ears to savor. The silks that emerge from the end of each ear will be dry, almost like hair. In addition, the ear should feel rounded out with kernels. You can also take a peek by gently peeling back the husk but it’s risky exposing the kernels to the air.

Cucumber _ Pick them when they are the appropriate size. Avoid leaving them on the vine too long because the skin becomes tougher and the seeds inside get larger.

Eggplant _ The tried-and-true method is to harvest them when the skin is glossy. But you can start picking them once they’re about half their mature size.

Garlic _ Many gardeners find the timing of garlic-harvesting a bit perplexing. The rule of thumb is to dig them up once the lower two sets of leaves have dried.

Melon _ We all love eating ripe, succulent melons, right? To achieve this, your best bet is to watch for the melon to start pulling away from the vine. Other sure signs of ripeness include a sweet aroma filling the air. You might also see a lot of wasp activity around the melons.

Onion _ Once the stalks fall over, onions let you know they’re done growing. Pull them out of the ground and let them dry further. You can either do this on the soil surface or in a sheltered area if rain is expected.

Pepper _ Sweet peppers, such as bell peppers, can be harvested while young and tender, or when full-size. What about varieties that are supposed to turn a color like orange or yellow? Let them mature on the plant before picking them. Refer to your seed packet or plant tag for information on when to harvest hot pepper varieties.

Potato _ When the plants are in bloom, you can carefully sneak a few new potatoes for a summertime treat. Let the rest mature in the garden bed. Harvest them once the plants have been frosted and turn brown in the fall.

Squash, Summer _ Harvest zucchini, pattypan, crookneck or other summer squash while they’re young and tender. As they mature, they’re tougher and less flavorful.

Squash, Winter _ Use the “thumbnail test”: try pressing your thumbnail into the skin of the squash. If it easily cuts into the skin, the squash isn’t ready yet. If it doesn’t, the squash is ripe and ready for picking.

Tomato _ They should be harvested when they are the appropriate size and color. They should have a bit of softness when you feel them on the vine. The best method of all, however, is to pick one, take a bite and see if it passes the taste test.

Susan Mulvihill is co-author, with Pat Munts, of “Northwest Gardener’s Handbook.” Contact her at inthegarden@live.com or find her online at susansinthegarden.blogspot.com.