Determining when to harvest vegetables at their peak in taste and freshness can be tricky.
The following list is helpful in harvesting some of the more common and trickier vegetables at their best.
Asparagus: Harvest when spears are 6 to 9 inches tall.
Broccoli: Harvest before flowers show yellow color. Remove the center head and allow side shoots to form and harvest them.
Cantaloupe: Harvest when melons can be removed from the vine without pressure.
Cauliflower: Harvest before curd loosens and discolors. After head is removed, discard the plant.
Corn: Harvest when kernel juice is milk-like in color, silk begins to dry and ears are full to end.
Cucumbers: Harvest while seeds are small, flesh is firm and color is green.
Eggplant: Harvest before color begins to dull and they are firm to touch.
Okra: Harvest when pods are 2½ to 3½ inches long.
Onions: For green bunching, harvest when bulbs are 3/8 to 1 inch in diameter. For storing, harvest after the tops have died down.
Irish potatoes: For fresh use, harvest after tubers are 1 inch in diameter. For storage, harvest after vines have died down.
Sweet potatoes: Harvest after reaching desired size but before frost or cold weather, about 120 days from planting to harvest.
Summer squash: Harvest when large end is 1 to 2¼ inches in diameter.
Winter squash: Harvest when rind is not easily dented by fingernail.
Tomatoes: Harvest when full colored but still firm.
Turnip roots: Harvest when 2½ to 3½ inches in diameter.
Watermelon: Harvest when tendrils die, rind on ground becomes yellow and netting thickens.
To learn how to can that fresh produce, you may want to attend a seminar on Wednesday, June 20. This hour-long seminar on canning fruits and vegetables begins at 10 a.m. and will be held at the Okaloosa County Extension Office at 3098 Airport Road in Crestview.
Master Gardeners Bill Buckellew and Margaret Stewart will cover the art of canning fruits, tomatoes, pickles, jams, jellies and more. They’ll also discuss the basics of water bath canning, pressure canning, dehydrating and fermenting your produce. Learn what tools you need as well as safety in food handling and processing.
There is no cost to attend, but space is limited so registration is required. Please call the UF/IFAS Okaloosa County Extension Office at 850- 689-5850 to register.
Contact Larry Williams at 689-5850 or 689-5050; or e-mail email@example.com. He is the Extension horticulture agent with the Okaloosa County Cooperative Extension Service, University of Florida.