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HARVESTING, WINTERIZING Esther Taylor Master Gardener Weston County Extension Service
VEGETABLE HARVESTING Light freeze – 28-32 °F Moderate freeze – 24-28°F Severe freeze – below 24°F Ideal storage often not available around average home
COLD, MOIST STORAGE 32-40 °F, 90-95% Humidity Root crops Improve humidity by storing in moist sand or vermiculite Beets – 1” to 1 st  mod freeze, storage 2-4 months Carrots – 3” to 1 st  mod freeze, storage 2-4 months Horse radish – after several severe freezes Parsnips – after several mod freezes Potatoes after tops died, cure for week in shade, storage 2-4 months
COLD, MOIST STORAGE (cont.) Root crops (cont.) Radish – ½-1”, storage 1 month Turnips – 1” to several light freezes Cole (cabbage) crops Broccoli – when florets are tight & green, storage 1 week Brussel sprouts – when firm, storage 3 weeks Cabbage – when solid, storage 2 months Cauliflower – tie up outer leaves when curds 1-2”, ready in 2 more weeks, storage 2 weeks
COLD, MOIST STORAGE (cont.) Cole (cabbage) crops (cont.) Chinese cabbage – after 1 st  mod frost, storage 2 months Kohlrabi – when swollen stems 2-3” dia, storage 2-4 weeks Greens Chard – continuous until 1 st  mod freeze, storage 2 weeks Collard, kale, mustard, spinach – when suitable size, storage 2 weeks
COLD, MOIST STORAGE (cont.) Salads Endive – storage 3 weeks Lettuce – anytime before going to seed, storage 2 weeks Parley – will over winter in protected place or cool sunny room, storage 1 week Legumes Lima beans – when pods are filled, storage 1 week Peas – when pods are filled, storage 1 week
COLD, MOIST STORAGE (cont.) Other vegetables Asparagus – before top ferns out, storage 1 week Green onions – when sufficient size, storage 2 weeks Rhubarb – when stalks ½-1” dia, storage 3 wks Sweet corn – kernels plump & tender, storage 5 days
COOL, MOIST STORAGE 45-50 °F, 80-90% humidity Vine crops Cantaloupe – when stems slip easily from fruit, storage 10 days Summer squash – when young & tender, storage 1 week Cucumber – before seeds ½ size, storage 1 wk Watermelon – underside turns whitish to yellowish, storage 2-3 wks
COOL, MOIST STORAGE (cont.) Other vegetables Eggplant – when fruit nearly full grown but color still bright, storage 1 wk in warmest part of frig Green beans – seeds ¼ grown, storage 1 wk in warmest part of frig Okra – pods 2-3” long, storage 1 wk in warmest part of frig Sweet peppers – fruits firm, full or color develops, 2-3 wks in warmest part of frig
COOL, DRY STORAGE 32-55 °F, 50-60% humidity Dry onions – when tops have fallen over and neck shriveled, cure in open 3-4 weeks Hot peppers – pull late in season, hang to dry
WARM, DRY STORAGE 55-60 °F, 60-70% humidity Pumpkins – when skin is hard & color darkens before frost Winter squash – same as pumpkin
WARM, MOIST STORAGE 55-60 °F, 80-85% humidity Sweet potatoes – before frost, cure 1 wk @ 80-85 ° Tomatoes – before frost, storage of ripe 1 wk, green 3-5 wks
STORAGE LONG TERM Canning Freezing Dehydration COOL OR WARM STORAGE TEMPORARY Two refrigerators Cold - 32-40° Cool - 45-50°
STORAGE (cont.) UNHEATED BASEMENT 60-65° Improve by building cellar room in corner with window
 
STORAGE (cont.) OUTDOOR PIT Used for roots Unlined Pile roots on layer of straw Cover w/ more straw held by soil layer Lined Semi-horizontal barrel Cover w/ 1-3’ of straw held by soil
 
STORAGE (cont.) STORAGE MOUND Short period Where ground is wet Pile mixed vegetables on straw Cover w/ straw held by soil REMOVE ALL DAMAGED OR ROTTED FRUITS OR VEGETABLES BEFORE STORAGE
 
WINTERIZATION REMOVE LEAVES, VINES, STALKS, ETC Provide winter home for insects & diseases ADD LAYER OF COMPOST OR ORGANIC MATTER TILL

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Garden Harvesting/Winterizing

  • 1. HARVESTING, WINTERIZING Esther Taylor Master Gardener Weston County Extension Service
  • 2. VEGETABLE HARVESTING Light freeze – 28-32 °F Moderate freeze – 24-28°F Severe freeze – below 24°F Ideal storage often not available around average home
  • 3. COLD, MOIST STORAGE 32-40 °F, 90-95% Humidity Root crops Improve humidity by storing in moist sand or vermiculite Beets – 1” to 1 st mod freeze, storage 2-4 months Carrots – 3” to 1 st mod freeze, storage 2-4 months Horse radish – after several severe freezes Parsnips – after several mod freezes Potatoes after tops died, cure for week in shade, storage 2-4 months
  • 4. COLD, MOIST STORAGE (cont.) Root crops (cont.) Radish – ½-1”, storage 1 month Turnips – 1” to several light freezes Cole (cabbage) crops Broccoli – when florets are tight & green, storage 1 week Brussel sprouts – when firm, storage 3 weeks Cabbage – when solid, storage 2 months Cauliflower – tie up outer leaves when curds 1-2”, ready in 2 more weeks, storage 2 weeks
  • 5. COLD, MOIST STORAGE (cont.) Cole (cabbage) crops (cont.) Chinese cabbage – after 1 st mod frost, storage 2 months Kohlrabi – when swollen stems 2-3” dia, storage 2-4 weeks Greens Chard – continuous until 1 st mod freeze, storage 2 weeks Collard, kale, mustard, spinach – when suitable size, storage 2 weeks
  • 6. COLD, MOIST STORAGE (cont.) Salads Endive – storage 3 weeks Lettuce – anytime before going to seed, storage 2 weeks Parley – will over winter in protected place or cool sunny room, storage 1 week Legumes Lima beans – when pods are filled, storage 1 week Peas – when pods are filled, storage 1 week
  • 7. COLD, MOIST STORAGE (cont.) Other vegetables Asparagus – before top ferns out, storage 1 week Green onions – when sufficient size, storage 2 weeks Rhubarb – when stalks ½-1” dia, storage 3 wks Sweet corn – kernels plump & tender, storage 5 days
  • 8. COOL, MOIST STORAGE 45-50 °F, 80-90% humidity Vine crops Cantaloupe – when stems slip easily from fruit, storage 10 days Summer squash – when young & tender, storage 1 week Cucumber – before seeds ½ size, storage 1 wk Watermelon – underside turns whitish to yellowish, storage 2-3 wks
  • 9. COOL, MOIST STORAGE (cont.) Other vegetables Eggplant – when fruit nearly full grown but color still bright, storage 1 wk in warmest part of frig Green beans – seeds ¼ grown, storage 1 wk in warmest part of frig Okra – pods 2-3” long, storage 1 wk in warmest part of frig Sweet peppers – fruits firm, full or color develops, 2-3 wks in warmest part of frig
  • 10. COOL, DRY STORAGE 32-55 °F, 50-60% humidity Dry onions – when tops have fallen over and neck shriveled, cure in open 3-4 weeks Hot peppers – pull late in season, hang to dry
  • 11. WARM, DRY STORAGE 55-60 °F, 60-70% humidity Pumpkins – when skin is hard & color darkens before frost Winter squash – same as pumpkin
  • 12. WARM, MOIST STORAGE 55-60 °F, 80-85% humidity Sweet potatoes – before frost, cure 1 wk @ 80-85 ° Tomatoes – before frost, storage of ripe 1 wk, green 3-5 wks
  • 13. STORAGE LONG TERM Canning Freezing Dehydration COOL OR WARM STORAGE TEMPORARY Two refrigerators Cold - 32-40° Cool - 45-50°
  • 14. STORAGE (cont.) UNHEATED BASEMENT 60-65° Improve by building cellar room in corner with window
  • 15.  
  • 16. STORAGE (cont.) OUTDOOR PIT Used for roots Unlined Pile roots on layer of straw Cover w/ more straw held by soil layer Lined Semi-horizontal barrel Cover w/ 1-3’ of straw held by soil
  • 17.  
  • 18. STORAGE (cont.) STORAGE MOUND Short period Where ground is wet Pile mixed vegetables on straw Cover w/ straw held by soil REMOVE ALL DAMAGED OR ROTTED FRUITS OR VEGETABLES BEFORE STORAGE
  • 19.  
  • 20. WINTERIZATION REMOVE LEAVES, VINES, STALKS, ETC Provide winter home for insects & diseases ADD LAYER OF COMPOST OR ORGANIC MATTER TILL

Editor's Notes

  1. PATHOLOGY AND PESTS REVIEW QUESTIONS.
  2. Can improve by building walls around a corner with a window and insulating the walls and ceiling of this basement cellar. Open window for fresh air and cooler temperatures.
  3. Storage mound Used where ground water is present and only a short storage period in mild temperatures is needed.
  4. Remove extra leaves, vines, stalks, etc. to compost pile. Piles of letter are wintering places for insects and diseases. Add layer of compost or organic material. Till in OM. HARVEST/WINTERIZATION REVIEW QUESTIONS “ SQUARE FOOT GARDENING” VIDEO by Mel Bartholomew & Suzy Valentine Length: 36 minutes COURSE POST-TEST