There are many different opinions about gardening in general and harvesting in particular. We’ve pulled together a consensus on guidelines for harvesting so we can be consistent. Please review these guidelines so you’ll know what to look for. There will be a printed copy at the garden to refresh your memory as needed.

• Cantaloupe – tan (not green), stem is loose. If the melon is split or has bites in it, harvest anyway. If it’s ripe, members can take it home and cut out the bad parts.
• Watermelon – creamy yellow underneath, curlicue on the opposite side of the main stem is brown, a thump or knock on the melon sounds like a bass, not a tenor
• Sweet peppers – bananas – yellow, bells – orange or red (If members want a green pepper for themselves, they can take one. The majority we harvest for food banks should be orange or red
• Hot peppers – all peppers should be picked if they have “corking” – tan wrinkle lines
  • Serrano – firm, 2–4” bright green to red
  • Red chile – firm, fully red
  • Jalapeno – firm, 3–5” glossy green to red
  • Habanero – fully red or orange depending on variety
• Okra – 3” or more
• Summer peas – full pod and purplish
• Squash/zucchini – 6–8” or more (use clippers to cut the stem so you don’t break the squash)
• Patty pan squash – white or yellow – 3–5”, still a little give when you press
• Butternut – tan fruit, brown stem, rind resists fingernail pressure
• Green beans – pencil thick, 4–6”
• Raspberries – dark red and easily released
• Cucumbers – 6″ or more, (use clippers to cut the stem so you don’t break the cuke)
• Edamame – Harvest when pods are 2–3” long, plump, bright green, and 80% to 90% filled with beans that are nearly touching. Harvest over a 7- to 10-day period with the first harvest occurring when about half of the pods appear ready.
• Cherry tomatoes – bright orange color
• Slicing tomatoes – harvest when 30–60% pink/red to prevent splitting and bug damage (see photo)

• Eggplant – harvest by color (purple) not size – see pictures (use clippers)

Two parallel tasks when harvesting (if time allows)

• Collect overripe, rotten produce for the compost pile (chop up if necessary)
• Pull weeds in the beds so our watering goes to food crops