Mother Earth Living


Summer Harvest Guide

Enjoy the garden harvest all year with this plant-by-plant guide to harvesting and storing your favorite crops.



Keep the harvest going all season with these tips.
Photo By Corbis
Carrots become sweeter in the fall, when soil temperatures cool down.
Photo By GAP
Cure freshly pulled garlic by setting it in a warm (80 degrees or warmer), well-ventilated place for at least two weeks.
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Sturdy pole beans that are just beginning to show bumps from seeds growing inside are the best green beans for canning.
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Peppers that ripen to their mature color (red, orange or yellow) are sweeter and more nutritious than green peppers.
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By gathering three or four leaves from each leafy green, new leaves continue to grow from the plants' centers.
Photo By Shutterstock
Handle harvested potatoes gently and protect them from exposure to sun.
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All types of summer squash, including yellow squash, zucchini and patty pan squash, should be picked young, while the rinds are quite tender.
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One of the finest crops of summer, sweet corn is ripe when the ears feel hard and well-filled when squeezed, and a test ear tastes sweet and tender when sampled raw.
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Allow tomatoes to ripen on the vine until they’re bright red and firm to the touch.
Photo By iStock
Allow winter squash and pumpkins to ripen until the rinds are hard and the vines have begun dying back.
Photo By Shutterstock
Store cured onions in boxes or mesh bags in a cool place with moderate humidity, such as a cool basement or garage.
Photo By Shutterstock





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