My Great Garden

We plant it You Harvest it! 

Potatoes harvesting-

Best time to harvest your potatoes is when all of the green leaves have died off. At that time dig your fork in from an angle so as not to spike the potatoes and lay uncovered for 24-48 hours in the sun. 

Onion and garlic harvesting-

I begin to harvest my onions when I need one or want one for a salad.  When the leaves start to flop over, the plant is dying.  Gently pulled from the soil and lay the onions and garlic in the garden for a day or two to dry out in the sun, before getting ready for storage.  Spread the onions and garlic out in a single layer, taking care not to bump or bruise them. Store onions is in a mesh bag or nylon stocking with adequate airflow.


Broccoli and cauliflower harvesting

The broccoli or cauliflower crown hits full size and stops growing but starts to loosen up. Take note other crowns can be growing under the top one. The individual florets will get fatter and then will spread apart slightly and the florets will start to get a distinct sharp, the clusters look loose and spread out. Those green beads will start to look like fat little flower buds, and they are it is time to harvest and eat, before they flower. Cut with a sharp knife, careful to allow additionally florets to grow.  You can juice the stems and leaves, when the plant is spent.


Beet harvesting

Germination should occur in 5 to 10 days if seeds are kept sufficiently moist. Beets should be ready to harvest within 60 days of planting, the weather has been a little less cooperative this year, no worries. You can plant beet on going until September. They are ready when you see the shoulder protruding at the soil line. You need to gage what size you want your beet to be 1” to 3” I prefer. You can eat the entire beet plant.  Beet leaves taste best when they are about 6 inches long, but baby greens are wonderful in salads I love to cook in olive oil and butter with salt and pepper, with a dash or balsamic vinegar.  Carefully wash harvested beets in cool water, use a sharp knife to cut off all but 1 inch of the beet tops, but leave the taproot intact. Removing the tops will prevent moisture loss while in storage. Store washed, trimmed beets in your refrigerator, or root cellar for several months.

Carrot harvesting

Carrots can take time to Germinate in 10 -21 days.  They can be planted every 2 weeks to late May. For a fall crop, more sowings can be started in late July. Carrots grow quickly at first, sending down a tiny orange root that expands and develops more quickly toward the end of its growing period.  Harvest time is between 70-80 days from first foliage. As with all root crops, rapid, steady development produces the best results. Carrots like steady moisture to develop well, with less moisture as the roots mature. Too much moisture at the end of maturing will cause the roots to crack. To prevent greening the shoulders, hill up dirt around the greens. Carrots care ready to harvest when you see the shoulder about size or a nickel to a quarter.  The varieties in your gardens is a sweet varieties that gets about 1 inch round and 6 inches long.

Spinach, Arugula and Leaf Lettuces harvesting

Seeds should germinate in 7-10 days. Spinach, Arugula and Leaf Lettuces loves cool weather and bolts when the temperature gets over 80 degrees (sad to say this happens a we weeks ago)  Trim you Spinach, Arugula and Leaf Lettuces leaves with shape clean scissors and the plant will continue to grow and produce leaves as long as the tempuras stay low 70’s and cool at night. Trim clusters of heavy, deep green leaves, and enjoy. Spinach, Arugula and Leaf Lettuces bolts the plant is beginning to set seeds to regenerate, and its production is coming to an end. Spinach, Arugula and Leaf Lettuces should have very fertile, well-drained soil that holds moisture readily. This will assure the fast growth needed for crisp, tender leaves.


Radish harvesting

Radishes are fast growing. Radishes are ready to harvest in as little as 25 days, depending on the variety. Once the root has become plump, they are ready to pick. Re-plant often when the temperatures are under 70 degrees at night. Remove greens and refrigerate for up to 3 weeks. Storage can be extended up to several months in a properly maintained root cellar.

You pick it!