What to pick and harvest for the start of fall

August is the month when all the work in the vegetable garden really starts to pay off, but if you did not have an opportunity to till the soil this summer, there are always farmers markets and the produce section of your favorite grocery to satisfy your hunger for the freshest fruits and vegetables.

Warm-season crops like corn, tomatoes, watermelon and eggplant are ready to harvest. And the zucchinis! They seem to be everywhere. This summer I have been trying many different varieties of produce in my new organic vegetable garden at the Garden Home Retreat, an environmentally friendly home and garden that will serve as a teaching center and the basis of many of my TV shows, Web and magazine articles. 

So because I have been spending so much of my time this summer focused on fruits and vegetables, I am getting pretty good at recognizing the signs that indicate something is indeed ready to harvest. I thought you might like a few pointers as well about harvesting and picking the best produce. Bon appétit!

ASPARAGUS
Harvest: First-year asparagus gardens should not be picked. Removing the spears weakens the plant while it is still trying to get established. So after the first year, harvest asparagus when it is about 3/8-inch thick and 6 to 8 inches high. Be sure to cut the spears below the soil line, about half an inch, to prevent pests and disease.

Store: Sadly, fresh asparagus does not keep well. Soon after harvest it begins to lose sugar content and becomes fibrous. If you cannot prepare your asparagus immediately, trim the stem ends about a quarter of an inch, wash and pat dry, and then place the stalks upright in a glass of water. Cover them with a plastic bag and store in the refrigerator. Asparagus will stay crisp this way for about 3 or 4 days.

CANTALOUPE
Harvest: Cantaloupe is ready to harvest when it pulls easily from the vine. The area around the stem may also appear cracked. Smell is also a good indicator. If the melon smells fragrant and musky, it is ripe.

Store: Store unripe melons in a cool, dry location and move them to the refrigerator once ripened.

CORN
Harvest: Corn can be tricky to gauge because there are several variables that determine how quickly it matures. The days to maturity listed on the back of the seed pack is a good guide, but you also need to factor in your climate and whether the variety is open pollinated or hybrid. Sweet corn has a fairly narrow window when the flavor is at its peak. I've always been told to watch the silks; once they turn brown or black, it is time to harvest. In addition, the tip of the ear should feel round, not pointed, and punctured kernels should pop, producing a milky liquid.

Store: Corn should be eaten as soon after harvest as possible, but it can be frozen to use in soups and other recipes. Read more about freezing corn.

CUCUMBERS
Harvest: Cucumbers are best picked before they are fully mature. Gather pickling cucumbers when they are 2 to 6 inches and slicing cucumbers when they are 6 to 10 inches. Pick in the early morning before the day gets hot. To help retain moisture, take an inch of stem along with the cucumber. To keep the plant producing, it is important to remove over-mature fruits.

Store: Cucumbers placed in a loose bag will keep for 3 days in the refrigerator.

Varieties growing at the Garden Home Retreat: Lemon, Armenian Yard Long

EGGPLANT
Harvest: Harvest when 3 to 5 inches long or 4 inches diameter. The skin should be glossy. Cut a bit of stem as well.

Store: As with most fresh vegetables, it is best to use eggplant the day of purchase, but given modern-day schedules, this is not always feasible. You can store eggplant for about 3 days in the refrigerator.

Varieties growing at the Garden Home Retreat:  Black Beauty, Early Long Purple

OKRA
Harvest: Pick okra frequently because it matures quickly, especially during hot weather. It only takes about 4 days for it to go from flower to harvest time. The pods should be tender, about 2 inches long and easy to cut with a knife. Remove old pods to keep the plant producing. Cover your skin when harvesting to protect yourself from the irritating bristles.

Store: Keep okra in the refrigerator for 2 to 3 days. Store in the crisper in a perforated bag. Do not wash okra before storing because wet okra will mold quickly. Browning of the pods indicates that they are past their prime.

Varieties growing at the Garden Home Retreat: Long Pod Dwarf, Emerald, Clemson Spineless

PEPPERS
Harvest: Hot peppers can be picked at any time. Sweet or bell varieties need to mature on the plant. These are ready to harvest when they are 3 to 4 inches long and firm, with even color depending on the variety, either green, red, purple, orange or yellow.

Store: Dry or pickle hot peppers for storage. Bell peppers will keep unrefrigerated for 2 to 3 weeks.

Varieties growing at the Garden Home Retreat: Cascabella, California Wonder, Jalapeno

POTATOES
Harvest: Early potatoes or those collected in spring or summer can be dug when the vines are in bloom, about 10 weeks after planting. Mature potatoes are ready for harvest when the vines have died about half-way back. Lay the potatoes on the ground in a shady spot for a day to dry. Don’t cure in the sun as this will make them turn green.

Store: Early potatoes can be stored unrefrigerated. To store potatoes long term (5 to 10 months), first cure for 1 or 2 days, then store in a single layer in a dry, cool, dark place.

PUMPKINS
Harvest: A pumpkin is ready to harvest when it has reached the desired color and the rind is hard. You can test its readiness by jabbing your fingernail against the outer skin, or rind. It should be strong enough to resist puncture. Also, you can tell a pumpkin is ripe if you hear a hollow sound when you thump it.

Pumpkins are usually ready to harvest by mid-fall. Bring them in before the first frost or when night temperatures are expected to drop down into the 40s for an extended period of time.

Store: Gently clean the pumpkins by brushing off any excess dirt and then place them in a dry, warm area for 7 to 10 days. This will heal scratches and further harden the rind, which helps reduce moisture loss. If a frost is expected, cover the pumpkins with a frost blanket overnight.

After they have been cured, keep your pumpkins in a cool location (about 50 to 60 degrees F), out of direct sunlight, with plenty of good air circulation. Stored this way, they should last up to 3 months.

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