Harvesting Food

Harvesting your produce is the highlight of the gardening season for most gardeners! If it's your first time vegetable gardening, there's nothing quite like the thrill of harvesting your first crop. Trust me, that first cucumber you pick will be the best tasting one you've ever had.

You might wonder why we would dedicate an entire post to harvesting. After all, it seems straightforward, right? Well, we want to ensure you make the most of your efforts by sharing some valuable tips, precautions, and key points to help you harvest like a pro.

Harvesting Tips:

Timing is Everything: Harvest vegetables and fruits at the right time for the best flavour and nutritional value. For example, tomatoes should be picked when fully red and slightly soft, while cucumbers should be firm and dark green. For new potatoes, harvest two to three weeks after plants stop flowering. For mature potatoes, wait until the foliage dies back, then dig carefully to avoid damage.

Gentle Handling: Use a clean, sharp knife or pruning shears to avoid damaging plants. Handle produce gently to prevent bruising and spoilage.

Harvest in the Morning: The best time to harvest is in the early morning when plants are well-hydrated and the temperature is cooler. This helps preserve the freshness and flavour of the produce. Best examples are leafy greens like lettuce, spinach or kale. These are at their freshest and most tender in the morning. They can wilt quickly in the heat of the day, so harvesting early helps maintain their quality.

Regular Harvesting: Regularly harvesting your garden encourages continued production. For example, picking beans and peas frequently will promote more growth.

Things to Look Out For:

Signs of Ripeness: Look for indicators that produce is ready to be harvested. For example, carrots should have a deep, vibrant colour, and peppers should be firm with a glossy sheen. If you’re a novice gardener and unsure, don’t panic! For vegetables that grow underground or those you are not familiar with, refer to your seed packets for guidance. Most seed packets provide an estimated number of days to harvest; for instance, many carrot varieties are ready for harvest in 60-80 days.

Pest Damage: Check for signs of pest damage, such as holes, discolouration, or misshapen produce. Remove any damaged parts to prevent further infestation.

Diseased Plants: Be on the lookout for signs of disease, such as mold, spots, or wilting. Harvest affected produce separately and dispose of diseased plants to prevent the spread of disease. Please look after your tools after handling your diseased plants! See additional information on uncleaned tools below.

Things to Avoid:

Overripe Produce: Avoid leaving overripe produce on the plants, as it can attract pests and reduce the overall yield. Compost or discard overripe items.

Handling Produce with Dirty Hands: Always wash your hands before harvesting to prevent the transfer of bacteria or pathogens to the produce.

Uncleaned tools: Handling tools after using them on diseased plants without cleaning them can cross-contaminate diseases. Make sure to clean your tools thoroughly between uses. You can clean them with soap and water, disinfect your tools in one part bleach to nine parts water for a few minutes, or wipe your tools with rubbing alcohol. Dry your tools thoroughly after cleaning to prevent rust. If it’s too late for that rust can be removed with vinegar as well. After cleaning and drying you can apply a thin layer of oil (such as vegetable oil or specialized tool oil) to the metal parts of your tools to protect them from rust.

Storage Tips:

Proper Storage: Store harvested produce appropriately to extend its shelf life. For example, leafy greens should be kept in the refrigerator, while root vegetables like potatoes and carrots can be stored in a cool, dark place. We will do a post on storing vegetables longterm in the near future. Keep an eye out for it.

Quick Processing: For example leafy greens should be washed and stored in the refrigerator immediately. If you plan to preserve or can your produce, do so soon after harvesting to maintain the highest quality and safety.