Harvest, Store and Preserve Vegetables :
How many people forget when it's harvest time?
I have you "covered" on the list below. Sorry I can't help with "dates". :)
However, you can print out a free Crop Calendar from homes-n-gardens.com
Harvest at the Right Time:
Harvest vegetables when they reach the appropriate size and color for the specific crop. Use a sharp knife or pruning shears to avoid damaging plants.
Early Morning Harvesting:
Harvest in the early morning when temperatures are cooler. Vegetables are often crisper, and it helps to reduce post-harvest stress on the plants.
Handle with Care:
Handle harvested vegetables gently to prevent bruising or damage. Bruised areas can lead to faster spoilage during storage.
Leafy Greens Harvesting:
For leafy greens, pick outer leaves first and allow the inner leaves to continue growing. Harvest regularly to encourage continuous production.
Cucumbers and Zucchinis:
Harvest cucumbers and zucchinis when they are young and tender. Regular harvesting encourages the plant to produce more.
Root Vegetables:
Harvest root vegetables like carrots and radishes when they reach a suitable size. Lift them gently to avoid breaking the roots.
Onion and Garlic Harvest:
Harvest onions and garlic when the tops have dried and fallen over. Allow them to cure in a dry, shaded area before storing.
Berries and Small Fruits:
Pick berries and small fruits when they are fully ripe. Handle them carefully to avoid crushing and store them in a single layer.
Melons Harvesting:
Harvest melons when the stem begins to crack near the fruit. A ripe melon should have a sweet fragrance and a dull surface. Watermelon will be yellow on the bottom with a dry stem and tendril.
Brassicas (Broccoli, Cauliflower, Cabbage):
Harvest broccoli and cauliflower while the heads are tight and firm. Cut heads with a sharp knife at a diagonal angle.
Herb Harvesting:
Harvest herbs regularly to encourage bushier growth. Snip leaves or stems, and avoid taking more than one-third of the plant at a time.
Storage Tips:
Root Cellar for Root Vegetables:
Store root vegetables like potatoes, carrots, and beets in a cool, dark, and humid root cellar or basement.
Dry and Ventilated Storage for Onions and Garlic:
Store onions and garlic in a dry, well-ventilated area with good air circulation. Avoid storing them in plastic bags.
Separate Ethylene Producers:
Keep ethylene-producing fruits (like apples and tomatoes) separate from ethylene-sensitive vegetables to prevent premature ripening.
Freezing:
Freeze excess vegetables by blanching them first to preserve flavor, color, and nutrients. Use airtight containers or vacuum-sealed bags.
Canning and Preserving:
Preserve excess vegetables through canning, pickling, or making sauces and jams. Follow recommended recipes and procedures for safe preservation.
Regularly Check and Rotate:
Regularly check stored vegetables for signs of spoilage and rot.
Labeling:
I am so bad at doing this step. I even have an easy to use labeller. Works well sitting on the shelf. :( Trying harder from now on. :) Label containers with the date of harvest. Helps keep track of freshness and ensures you use older items first.
Drying Herbs:
Dry herbs thoroughly before storing them in airtight containers. I airdry, use microwave and dehydrator. Store in a cool, dark place to maintain flavor.
Avoid Washing Root Vegetables Before Storage:
Avoid washing vegetables before storing them to prevent excess moisture. Wash them just before consumption to extend shelf life.
Additional Harvesting and Storage Tips:
Curing for Certain Vegetables:
Some vegetables like onions, garlic, and winter squash benefit from curing. Allow them to dry in a warm, well-ventilated area before long-term storage.
Pest Prevention:
Implement pest control measures during storage. Use natural deterrents like bay leaves or neem leaves to keep pests away from stored vegetables.
Natural preservatives:
Consider using natural preservatives like vinegar solutions or homemade vegetable washes to clean produce before storage. This helps remove residues and extends shelf life.
Morning Harvests:
Opt for morning harvests when the plants are well-hydrated, and temperatures are cooler. This helps reduce stress on the plants and enhances the quality of the harvest.
Storing home garden vegetables at the right temperature helps to maintain their freshness and quality for a longer period. Here are the recommended storage temperatures for common home garden vegetables:
Root Vegetables: (e.g., carrots, potatoes, beets): Store these vegetables in a cool, dark place with temperatures between 32°F to 40°F (0°C to 4°C). A root cellar or a refrigerator's vegetable drawer can be suitable.
Leafy Greens: (e.g., lettuce, spinach, kale): These vegetables should be stored at temperatures between 32°F to 40°F (0°C to 4°C) to prevent wilting. Place them in the refrigerator's crisper drawer wrapped in a paper towel or a breathable bag.
Cruciferous Vegetables: (e.g., broccoli, cauliflower, cabbage): Store these vegetables at temperatures between 32°F to 40°F (0°C to 4°C) in the refrigerator's crisper drawer.
Tomatoes:Tomatoes should ideally be stored at temperatures around 55°F (13°C) to maintain flavor and texture. However, if they're not fully ripe, storing them at slightly cooler temperatures around 50°F (10°C) can slow down ripening.
Peppers: Store peppers at temperatures between 45°F to 50°F (7°C to 10°C) in the refrigerator's crisper drawer.
Cucumbers: Cucumbers should be stored at temperatures between 45°F to 50°F (7°C to 10°C) but not in direct contact with colder air, as they are sensitive to cold.
Onions and Garlic: Store these vegetables in a cool, dry place with good air circulation, ideally at temperatures between 32°F to 50°F (0°C to 10°C). A pantry or cellar works well for this purpose.
Herbs: Most herbs benefit from storage at temperatures slightly above freezing, around 32°F to 40°F (0°C to 4°C), either wrapped in a damp paper towel and placed in a plastic bag or stored upright in a glass of water, like flowers.
Carrots:Carrots can be stored in the refrigerator's crisper drawer or in a cool, moist environment around 32°F to 40°F (0°C to 4°C). Ensure they are kept in a plastic bag or container to maintain moisture. I also freeze them or pressure can them.
Potatoes: Potatoes should be stored in a cool, dark place with good ventilation, ideally around 45°F to 50°F (7°C to 10°C). Avoid storing them in the refrigerator as this can cause their starches to convert into sugars, affecting their taste and texture.
Beets: Beets can be stored in the refrigerator's crisper drawer or in a cool, humid environment around 32°F to 40°F (0°C to 4°C). Remove the beet greens before storage to prevent moisture loss from the roots. I freeze and pressure can beets.
Pumpkins and Winter Squash: These vegetables should be stored in a dry, cool environment around 50°F to 55°F (10°C to 13°C) with good air circulation. A pantry or cellar works well for this purpose.
Beans and Peas:Store freshly picked beans and peas in the refrigerator's crisper drawer in a perforated plastic bag to maintain moisture, ideally at temperatures around 32°F to 40°F (0°C to 4°C). Freeze and Pressure can.
Zucchini and Summer Squash: These vegetables are best stored in the refrigerator's crisper drawer, wrapped in a damp cloth or paper towel to maintain moisture, at temperatures between 40°F to 50°F (4°C to 10°C).
Corn: Corn should be stored in the refrigerator if not consumed immediately after harvest. Keep the husks on and store them in the crisper drawer at temperatures between 32°F to 40°F (0°C to 4°C).
Cabbage: Cabbage can be stored in the refrigerator's crisper drawer or in a cool, humid environment around 32°F to 40°F (0°C to 4°C). Keep the outer leaves intact to protect the head and maintain freshness. I pickel, ferment and freeze.
Celery: Store celery in the refrigerator's crisper drawer, ideally wrapped in aluminum foil or placed in a perforated plastic bag to maintain humidity. Keep it at temperatures around 32°F to 40°F (0°C to 4°C). I just freeze the extras.
Sweet Potatoes: Sweet potatoes should be stored in a cool, dark place with good ventilation, ideally around 55°F to 60°F (13°C to 16°C). Avoid storing them in the refrigerator, as this can cause chilling injury and affect their taste and texture.
Cucumbers: Store cucumbers in the refrigerator's crisper drawer at temperatures between 45°F to 50°F (7°C to 10°C). Avoid placing them in direct contact with colder air, as they are sensitive to cold temperatures and can develop chilling injuries. Juice and pickle them.
Lettuce: Lettuce should be stored in the refrigerator's crisper drawer wrapped in a paper towel or a breathable bag at temperatures between 32°F to 40°F (0°C to 4°C). Proper storage helps prevent wilting and maintains crispness.
Bell Peppers: Store bell peppers in the refrigerator's crisper drawer at temperatures between 45°F to 50°F (7°C to 10°C). Keep them dry and avoid washing until ready to use to prolong shelf life. I have frozen these. They are good in soups and stews and not so good in omelets. :)
Green Beans: Store green beans in the refrigerator's crisper drawer in a perforated plastic bag at temperatures between 32°F to 40°F (0°C to 4°C). Proper storage helps retain moisture and extends shelf life. Blanch, Freeze and pressure can.
Broccoli: Broccoli should be stored in the refrigerator's crisper drawer at temperatures between 32°F to 40°F (0°C to 4°C). Keep it dry and unwashed until ready to use to maintain crispness. Blanch and Freeze.
Cauliflower: Cauliflower can be stored in the refrigerator's crisper drawer at temperatures between 32°F to 40°F (0°C to 4°C). Store it in a perforated plastic bag to maintain humidity and freshness. Blanch and Freeze.
Brussels Sprouts: Store Brussels sprouts in the refrigerator's crisper drawer at temperatures between 32°F to 40°F (0°C to 4°C). Keep them unwashed and dry in a breathable bag or wrapped in a paper towel to prevent moisture buildup. Blanch and Freeze.
Turnips: Turnips can be stored in the refrigerator's crisper drawer at temperatures between 32°F to 40°F (0°C to 4°C). Remove the greens and store turnips in a perforated plastic bag to prevent moisture loss. Blanch and Freeze the extra turnips.
Fennel: Fennel should be stored in the refrigerator's crisper drawer at temperatures between 32°F to 40°F (0°C to 4°C). Remove any excess foliage and store it in a perforated plastic bag to maintain freshness. Dry seeds and store in containers.
Herbs: (such as parsley, cilantro, and dill): Herbs can be stored in the refrigerator's crisper drawer at temperatures slightly above freezing, around 32°F to 40°F (0°C to 4°C). Place them in a glass of water or wrap them in a damp paper towel and store them in a plastic bag to maintain moisture. Dry them and store in jars. Make ice cubes and freeze them or just freeze them.
Snap Peas: Store snap peas in the refrigerator's crisper drawer in a perforated plastic bag at temperatures between 32°F to 40°F (0°C to 4°C). Proper storage helps retain moisture and extends shelf life. Freeze them.
Okra: Okra should be stored at temperatures between 45°F to 50°F (7°C to 10°C). Keep it dry and unwashed until ready to use to maintain freshness.
Kohlrabi: Kohlrabi should be stored at temperatures between 32°F to 40°F (0°C to 4°C). Remove the leaves and store them separately, wrapped in a damp paper towel, to prevent moisture loss from the bulbs.
Rutabagas: Rutabagas can be stored at temperatures between 32°F to 40°F (0°C to 4°C). Store them in a plastic bag to maintain humidity and freshness.
Turnip Root: Turnip roots should be stored at temperatures between 32°F to 40°F (0°C to 4°C). Remove the greens and store turnips in a plastic bag to prevent moisture loss.
Parsnips: Parsnips can be stored at temperatures between 32°F to 40°F (0°C to 4°C). Store them in a plastic bag to maintain humidity and freshness.
Fava Beans: Fava beans should be stored in a perforated plastic bag at temperatures between 32°F to 40°F (0°C to 4°C). Freeze them.