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OCTOBER VEGETABLE GARDEN HARVESTING & STORAGE

Fall isn’t called “harvest time” for no reason — this change of seasons from warm to cool or even cold signals the time of year when everything we’ve grown in the veggie garden is removed. We Harvest all the garden goodies to enjoy immediately or store them to enjoy later when fresh produce is not as available. Follow these guidelines to get the most out of your harvest season.

Tips For Fall Harvest

HARVEST: First, know what types of veggies you have in your garden and when they should be harvested. While that may sound obvious, beginner gardeners are new to harvesting, or more experienced gardeners tried new veggies in their garden this year and are unsure of how to harvest them. So, get this information before going any further. Most leaf, stem, and root crops are harvested earlier in their more tender stage, while fruit or seed crops (tomatoes, peppers) are best picked when they are as ripe as possible. Herbs generally taste better before they have gone to seed, and many root crops like carrots, potatoes, and onions have a longer harvest time than other veggies. Harvest in the morning when your veggies have the highest water content, or on a cloudy or cool day.

5 Tips for Fall Harvest Storage

STORAGE: Storage methods depend upon what, exactly, you’re storing. Here’s a roundup of the most frequently used methods:

See Also: SAFETY FIRST! HOW TO PRESERVE YOUR ORGANIC HARVEST WITHOUT FEAR

1. Refrigerator: Use ventilated polyethylene bags to store veggies in the fridge to maintain their high quality and prolong their freshness. This is ideal for lettuces, peas, corn, broccoli, cauliflower, summer squash, and herbs.

2. Root cellar: A cool, dark cellar or basement is an ideal place to store veggies like carrots, beets, potatoes, onions, and cabbage.

3. Freezer: Most fruits and veggies can be frozen if you quickly blanch them in boiling water first. This process locks in the flavor and all the valuable nutrients in your harvest so they are ready to go when it’s time to make dinner. Be sure you label and date them clearly.
Countertop: Tomatoes and peppers, as well as peaches and plums, do quite well out on the countertop — no fussy storage necessary!

4. Canning: Preserve acidic foods like tomatoes by canning, but don’t forget to can your pickles in brine or fruits in syrups for preserves, relishes, and chutneys. Be sure you thoroughly understand the process in order to can safely. The last thing you want is to introduce bacteria into your preserves that can sicken family members and waste a ton of produce.

See Also: PRESERVE YOUR HARVEST BY CANNING

See Also: CAN YOU CAN? CANNING TO PRESERVE YOUR BOUNTIFUL HARVEST 

5. Drying: Drying is an easy way to preserve herbs, but other veggies and fruits can be easily dried/dehydrated as well. Hang herbs upside down to dry, or spread them out onto horizontal screens. Use a food dehydrator to speed the process up for larger quantities of harvest.

See Also: THE PRESERVING METHOD YOU AREN’T DOING BUT NEED TO: DRYING

See Also: WHAT TO GROW FOR THE PICKLE JAR

Tip: Ensure that your storage areas are temperature and moisture controlled. Temps 32-55 degrees F and a relative humidity of 80-90% are ideal — purchase a humidity gauge at the hardware store to get an accurate reading.



This post first appeared on Kellogg Garden Organics, please read the originial post: here

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OCTOBER VEGETABLE GARDEN HARVESTING & STORAGE

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