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 1st mod freeze, storage 2-4 months– Carrots – 3” to 1st 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 1st mod frost, storage 2 months

– Kohlrabi – when swollen stems 2-3” dia, storage 2-4 weeks

Greens– Chard – continuous until 1st 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