The following list is helpful in harvesting vegetables at their peak of freshness.
- Asparagus: Harvest when spears are 6 to 9 inches tall.
- Snap beans: Harvest while pods still are smooth.
- Lima Beans: Harvest when pods are full but seeds are green.
- Beets: Harvest when 1 1/2 to 2 1/2 inches in diameter.
- 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.
- Cabbage: Harvest when head is firm and heavy.
- Cauliflower: Harvest before curd loosens and discolors. After head is removed, discard
- Carrots: Harvest anytime roots are firm and brittle.
- 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 if firm and color is green.
- Eggplant: Harvest before color begins to dull, firm to touch.
- Lettuce: Harvest while tender and milk-flavored before seed stalk begins to form.
- Okra: Harvest when pods are 2 1/2 to 3 1/2 inches long.
- Onions: For green bunching, harvest when bulbs are 3/8 to 1 inch in diameter. For storing,
harvest after tops have died down.
- English peas: Harvest after the pods have filled out before they turn yellow.
- Sugar snap peas: Harvest after pods form but before yellowing.
- Southern peas: For fresh or frozen use, harvest when pods shell easily. For drying, harvest after
pods are dry and brittle.
- Pumpkins: Harvest after they are full size.
- Bell pepper: Harvest when pods are full size and firm.
- Hot peppers: Harvest after pods reach full size.
- 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.
- Radish: Harvest while firm and brilliantly colored.
- Summer squash: Harvest when large end is 1 to 2 1/4 inches in diameter.
- Winter squash: Harvest when rind is not easily dented by fingernail.
- Swiss chard: Harvest while leaves are crisp and dark green.
- Spinach: Harvest while leaves are crisp and dark green.
- Tomatoes: Harvest when full colored but still firm.
- Turnip greens: Harvest while leaves are crisp and green.
- Turnip roots: Harvest when 2 1/2 to 3 1/2 inches in diameter.
- Watermelon: Harvest when tendrils die, rind on ground becomes yellow and netting thickens.