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Beginner Guide

Harvesting & Storage

Know when to harvest for peak flavor and how to store your produce for maximum freshness. Make your harvest last all year.

18 min read
Harvest season essential

The Art of Perfect Timing

After months of careful tending, don't fumble at the finish line. Harvesting at the right time—and handling produce correctly—can mean the difference between mediocre and magnificent flavor, between a week of freshness and produce that lasts all winter.

Harvest in the Morning

Plants are most hydrated and crisp after a cool night.

Use Sharp Tools

Clean cuts prevent damage and disease. Use pruners or sharp knives.

Handle Gently

Bruised produce spoils faster. Treat like eggs.

Cool Quickly

Remove field heat by refrigerating or placing in cold water immediately.

Signs You've Waited Too Long
Tomatoes: Soft spots, split skin, falling off vine
Zucchini: Larger than 10", hard seeds, tough skin
Lettuce: Flower stalk forming, bitter taste
Cucumbers: Yellow color, puffy, bitter taste
Broccoli: Yellow flowers opening, loose florets
Beans: Tough, stringy pods, large visible seeds
Peas: Pods yellow, peas starchy not sweet
Radishes: Woody, pithy texture, cracked

Harvesting Guide by Crop

Storage Methods

Root Cellar / Cool Storage
32-50°F
Humidity: High (80-95%)

Good For:

CarrotsBeetsPotatoesWinter squashApplesCabbage

Tips:

  • Basement corners work for small quantities
  • Check regularly for rot
  • Don't store fruits with vegetables (ethylene)
  • Ensure some air circulation
Refrigerator
35-40°F
Humidity: Moderate

Good For:

Leafy greensBroccoliPeppersGreen beansCucumbers

Tips:

  • Use crisper drawer for vegetables
  • Wrap in paper towels to absorb moisture
  • Keep ethylene producers separate
  • Don't refrigerate tomatoes, potatoes, or onions
Freezing
0°F or below

Good For:

Green beansPeasCornTomatoesPeppersBerries

Tips:

  • Blanch vegetables before freezing
  • Remove as much air as possible
  • Label with date
  • Use within 8-12 months for best quality
Canning
Room temperature

Good For:

TomatoesPicklesJamsSalsaGreen beans (pressure)

Tips:

  • Follow tested recipes exactly
  • Use proper equipment
  • Pressure can low-acid foods
  • Check seals before storing
Drying / Dehydrating
Room temperature
Humidity: Very low

Good For:

TomatoesPeppersHerbsBeansFruits

Tips:

  • Slice uniformly for even drying
  • Store in airtight containers
  • Check for moisture before storing
  • Great for herbs - preserve all summer's harvest
Ethylene: The Ripening Gas

Some fruits release ethylene gas which speeds ripening (and spoilage) of nearby produce. Store ethylene producers away from sensitive vegetables.

High Ethylene Producers:

Apples, bananas, tomatoes, melons, peaches, pears, avocados

Ethylene Sensitive:

Leafy greens, broccoli, cabbage, carrots, cucumbers, peppers

Continue Learning

Seed Starting

Save seeds from your harvest for next year

Plant Guides

Detailed harvest info for each crop