It’s hard to give precise advice on harvesting Vegetables because there are times when taste is the main consideration and there are times when the important factor is the vegetable maintenance factor. As a general guide, try the following. Utilize a ultrasonic vegetable washer will offer you an automatic and hassle-free vegetable cleaning function that will help save your time.
Asparagus: If you prefer pale pikes, mound the soil over the bed and when a lip appears cut the soil with a sharp knife. Where green spears are favored growing up to 15 centimeters from the ground level. Cut below the surface and at all times with a sharp knife.
Brussels sprouts: It’s ready to use from the size of a walnut. You will see how Brussels sprouts form at the base of the leaves. Always remove these appropriate leaves when picking sprouts and choose those closest to the ground. Do not pick leaves that are higher than the plant as you may find the rest of the stub may not grow.
peas: French beans reach their peak when the seeds begin to enlarge inside the pod. They will cut for a longer time if picked at this stage of development. Don’t let the nuts get hard and useless. Remember they freeze very well.
Broad beans have gotten more and more popular, picked and used like French beans, before the seeds sprout. Try cooking it this way sometimes. If left to ripen, eat only the seeds.
Beet root: Try using it when it’s about one centimeter in diameter and cooked the roots and shoots. Simply delicious! Ripe beets tend to lose their flavor in hot weather but last a long time in the ground in winter.
Don’t buy beets that have developed a white ring in the roots. It can be bland and have lost much of its sugar content. Tighten rather than cut the tops of the beets, so they bleed less and retain their color better when cooked.
Broccoli: Cut the main heads to about 15 centimeters while the buds are still tightly closed. Keep an eye out for warm weather, as this is when broccoli ripens quickly. After the central head is cut, side shoots appear. Cut these at the same stage of development.
Cabbage: When it gets hard to the touch, the cabbage is prepared to be picked. Grow ‘Usherette’. It stays in good condition for several weeks. ‘Green Gold’ and ‘Speed’ should be used as soon as the head hardens.
Carrot: Remains in good condition for a long time with only a slight loss of quality. If carrots are planted now, they likely will not go to seed until spring.
Cauliflower: The best cut before the head is opened. However, the taste doesn’t deteriorate as quickly as one would imagine. Don’t forget to tie the outer leaves on top of the head to keep the flowers snow-white.
Cucumber: Use before the fruit hardens. Choose the green variety if it’s dark green in color, as it tends to be bitter because of the yellowing of the skin. Choose fruit at least bi-weekly.
Leek: Hearts are ready to go any time once they’ve started to form and are at their peak when they’re firm to the touch.
Onion: Early flat whites can be used at any stage, but brown varieties should be allowed to develop until the shoots turn yellow and wilt. Pull at this stage and dry for a month. Allow plenty of air circulation when storing.
Peas: Best when the pod is snugly filled but before it starts to wrinkle. At this time the seeds are very sweet. Then the sugar is converted to starch and the taste deteriorates. Remember that peas continue to ripen after they’re picked, so use them quickly.
Potato: Can be used nearly any time. After harvest, cover the bulbs from light otherwise they may turn green and toxic.
Pumpkin: As soon as the skin has set, the pumpkin is ripe enough to eat. If saving, delay picking until the vine is dead. Store at around 10 degrees Celsius and at all times pick the fruit with the long stalk connected.
Tomato: Leave on the bush to ripen or pick at the half ripe stage and store in a warm place.
