Skip to content
1. WHAT DAYS TO HARVEST
- In summer, we harvest on Mondays and Thursdays
- In fall, winter, and spring, we harvest on Thursdays
2. WHAT TO HARVEST
- Harvest the entire garden. We want to pick whatever is ready.
- Err on the side of picking a bit early vs late. See the guidelines below.
3. HOW TO HARVEST AND WHAT TO DO WITH THE PRODUCE
- Use shears or clippers rather than tearing the veggies off the plants.
- Weigh each type of produce. The scales are in the locked tool shed. Record the weights to include in your daily garden report. We want to keep track!
- Put the produce in plastic bags. If there is enough produce, put each type of produce in a different bag for easier handling by our recipient charity.
- Deliver the harvest in accordance with the current instructions from our recipient.
4. GUIDELINES FOR HARVESTING
- If possible, pick early in morning when dew is still on plants
- Tomatoes: pick early — when turning orange and when skin is waxy,
- Zucchini: Harvest when not more than 6″ long and/or 2″ in diameter. Cut with 1″ of stem attached
- Peppers: Harvest when fruit reaches a usable size (~2″ in diameter, and 3″ long). Chili Peppers 3 1/2″ long. Cut, don’t twist off.
- Beans: pick when 5″ long, before the you can see the seeds bulging.
- Carrots: Pick when at the desirable size. The tops of the carrot will show at the soil line and you can gauge the size. Better guidelines to come.
- Lettuce: Harvest the entire plant once the plant has reached about 4 inches in height, before it starts to wilt. Cut below the surface to keep leaves intact.
- Radishes: Pick when the shoulders of the bulbs pop out of the soil line, before they go to seed, when the plant is 7-8″ high.
- Broccoli: Pick before flower buds open. Harvest when the buds are about the size of a match head.
- Cucumbers: Pick when 5 – 7″ long and/or 2″ in diameter; and when fruit is firm and smooth
- Scallions: Pick when base is about 3/4″ in diameter.
- Bulb Onions: Dig out bulb once the tops have ripened and fallen over