Harvest & Food Safety

Harvest &
Food Safety

Harvesting produce and flowers from the garden is the reward for much work and effort. Choosing the ideal time to harvest is important to get the best results. Students can enjoy the results of their work if care is taken to maintain food quality and safety.

*HARVESTING PRODUCE
Produce	Time of Harvest
Snap Beans	Before pods are full size and while seeds are about 1/4 developed, or 2 to 3 weeks after first bloom.
Lima Beans	When seeds are green and tender, just before they reach full size and plumpness.
Beets	When 1 1/4 to 2 inches in diameter.
Broccoli	Before dark green blossom clusters begin to open. Side heads will develop after central head is removed.
Cabbage	When heads are solid and before they split.
Carrots	When 1 to 1 1/2 inches in diameter.
Cauliflower	Before heads are ricey, discolored, or blemished. Tie outer leaves above the head when curds are 2 to 3 inches in diameter; heads will be ready in 4 - 12 days after tying.
Sweet Corn	When kernels are fully filled out, and their juice looks milky white when punctured by a fingernail. Use before the kernels get doughy. Silks should dry and brown, and tips of ears filled tight.
Cucumbers	When fruits are tender and dark green before color becomes lighter. Harvest daily at season's peak. If large cucumbers are allowed to develop and ripen, production will be reduced.
Eggplants	When fruits are half grown, before color becomes dull.
Greens: Chard, Lettuce, Mustard, Spinach	Harvest entire plant when fully developed before it bolts or just remove outer leaves as they get large enough to use.
Kohlrabi	When balls are 2 to 3 inches in diameter.
Muskmelons	When stem easily slips from the fruit, leaving a clean scar. Some melon varieties do not "slip." Harvest these when noticing softening at the blossom end.
Okra	Pick pods every 2 to 3 days after they begin forming, when 2 to 4 inches long.
Onions	For fresh table use, harvest when bulbs are 1/4 to 1 inch in diameter. For boiling, harvest when bulbs are about 1 1/2 inches in diameter. For storage, harvest when tops fall over, shrivel at the neck of the bulb, and turn brown. Allow to mature fully.
Peas	When pods are firm and well-filled, but before the seeds reach their fullest size.
Peppers	When fruits are solid and have reached full size. For red peppers, allow fruits to become uniformly red.
Potatoes	When tubers are large enough. Tubers continue to grow until vines die. Skin on unripe tubers is thin and easily rubs off. For storage, potatoes should be mature and vines dead.
Pumpkins & Squash	Summer squash are harvested in early immature stage when skin is soft and before seeds ripen. Winter squash and pumpkin should be well matured on the vine. Skin should be hard and not easily punctured by the thumbnail. Cut fruit off vine with a portion of stem attached. Harvest before heavy frost.
Tomatoes	When fruits are a uniform red, but before they become soft.
Turnips	When 2 to 3 inches in diameter. Larger roots are coarse textured and bitter.
Watermelon	When the underside of the fruit turns yellow or when snapping the melon with a finger produces a dull, muffled sound instead of a metallic ring.
*Table of information taken from Children's Gardens: A Field Guide For Teachers and Volunteers by Bremer and Pusey through University of California Cooperative Extension Common Ground Garden Program.

TIPS
  Seed packets provide information on the number of days from planting to maturity.

  The number of days to maturity for a particular crop can be affected by crop variety, weather conditions, and plant health.

  Plants may need to be checked almost daily during harvest periods for best results.

  Some crops are best harvested young and immature, others are best completely mature.

  Sample produce during development to help decide when it tastes best.

  Vegetables will be crisper and cooler if harvested in the early morning.

  Fruiting vegetables such as tomatoes, squash, and beans should be picked throughout their season, or the plants will slow down production.

  Some crops can easily be picked by hand, such as beans and peas. Other crops, such as squash and cabbage, may require a garden clippers or knife.

  Harvest diseased or insect infested produce immediately and place in trash. Do not compost.

  Handle produce carefully. Don't throw or drop.

FOOD SAFETY
	Cleaning - After harvesting, remove excess plant parts from produce, such as tops from carrots. Wash and drain thoroughly or pat dry.
	Eating - It is best to consume fresh produce soon after harvest. Do not consume produce that shows evidence of decay. If produce will not be consumed within a couple days, follow proper storage methods.
	Storage It is usually not practical to store fresh vegetables for long periods of time unless canning, drying, or freezing produce. Do not put ripe fruits together with vegetables in the refrigerator. Many ripe fruits produce ethylene gas, which causes yellowing of green vegetables, russet spotting on lettuce, sprouting of potatoes, and a bitter taste in carrots. Cole crops, such as cabbage and broccoli, give off strong odors which can be absorbed by other commodities. Only keep for a few days in the refrigerator. Root crops, such as radishes, may cause off-flavors in fruits and leafy vegetables. Do not store next to these or store in plastic bags. Do not store celery with onions or carrots. Temperature and humidity requirements.
	Food Safety Consumer Tips - a list of what consumers should know from the United Fresh Fruit and Vegetable Association.
	Food Safety Information Food Safety Hotlines 800-675-2427 800-266-0200 California Department of Health Services 916-657-3064

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