Pick produce in its prime by knowing when to harvest each crop.
Tomatoes
Why do garden-fresh tomatoes taste so good?
Theirsweet tang comes from fully ripening in the sun.
Credit: Peter Krumhardt
Pick ripe, juicy tomatoes from the plant to your plate every time.
Sweet Corn
Corn on the cobis a delicacy for every backyard barbecue and family get-together.
When to Harvest Corn:Successive spring sowingsofcorn will be ready to pickfrom mid-July to September.
Credit: Kritsada Panichgul
How You Know It’s Ripe:The silks turn brown but not dry.
Kernels are formed and full all the way to the top.
Dimpled kernels are past peak.
Credit: Jay Wilde
When to Harvest Cucumbers:Cucumbers come on strong in midsummer heat.
With regular picking, vines will continue to produce through early fall.
How You Know It’s Ripe:The spiny, bumpyskin of a small cucumbersmooths out.
Credit: Bill Hopkins
However, small cukes are crisper and less seedy, great for eating and pickling.
Most varieties are about 2 inches in diameter and 5-8 inches long at their peak.
In a pickle over how to use these veggies?
Credit: Bob Stefko
If you’re notin the mood for a salad, trycanning your cucumbersto create homemade, juicy pickles.
Or use fresh, crispcucumberfor your next spa day.
Garlic
Spice up your food withgarlic from your garden.
Credit: Jay Wilde
This deliciously pungent bulb is worth the nine-month wait between planting and harvesting.
How You Know It’s Ripe:The cloves are full and firm.
Once the tops of plants start to turn brown, dig up one bulb to check.
Credit: Marty Baldwin
If cloves are plump, not shriveled, they’re ready to harvest.
Store bulbs for up to six months in a cool place.
Hot Peppers
Some like ‘em hot.
Credit: John Granen
Others opt for incendiary.
Spice up your plate with some hot peppers that are sure to have you sniffling.
Spiciness varies by throw in and degree of ripeness.
Credit: Andy Lyons
When to Harvest Hot Peppers:Allpeppers producefrom midsummer until frost.
However, most peppers are delicious at any size.
Onions
Homegrown onionsare tops for creating many delicious dishes.
And it’s easy to reap a year’s worth of this kitchen staple from just a few rows.
When to Harvest Onions:Early summer to fall, depending on the pop in.
For young scallions, harvest when shoots reach 10-12 inches.
Cure storage onions in a shady area or garage for a few weeks.
Once skins are dry, cut off tops and store in a cool place indoors.
Potatoes
Make some extra-cheesy potatoes au gratin orgarlic mashed potatoesfrom your very own garden.
Dig up spuds of any size, from small newpotatoesto full-size keepers.
How You Know It’s Ripe:For mature storage potatoes,harvest when plant tops die back.
For new potatoes,begin harvestingtwo weeks after plants bloom.
Potatoes keep longer in storageif left in the ground until skins toughen up.
Don’t water after the tops die back.
And picking pumpkins at peak ripeness will give you the sweetest results if you plan to eat them.
When to Harvest Pumpkins:late August into fall is when most pumpkin varieties ripen.
The rind should also be tough enough that your fingernail won’t make a mark.
Watermelon
Serve juicywatermelonat any summer get-together.
This summer favorite is worth the three-month wait for a tasty treat.
When is Harvest Season:Most melon varieties mature in late summer and early fall.
