Vegetable Harvesting Tips
Harvest potatoes after the tops die. Let them dry well (not in the sun) before storing.
Watermelons are ready to harvest when the underside turns from white to a creamy yellow and when the tendril closest to the melon shrivels and turns brown. The rind also takes on a dull appearance as opposed to its former glossy appearance. It also produces a dull thud (as opposed to a ringing sound) when thumped.
Pull onions after the tops have yellowed and fallen over. Let them dry in a well-ventilated, dry place for about a week or until the necks are dry.
Picking tomatoes before they are fully ripe won't affect the flavor and is often a good solution to the problem of insect or bird damage. Harvest the tomatoes when they are completely orange and beginning to turn red; they will reach their full flavor if left on the kitchen counter for a couple of days. Do not refrigerate unripe tomatoes!
For the best quality, harvest your zucchini and summer squash while they are small and tender like the ones that are available in the fresh produce section of your grocery. Harvesting them when they are this size takes careful watching because they seem to add inches to their length overnight!