Parsley
Harvest when outer leaves with stalks are 3 to 4 inches long. Harvest throughout the summer until heavy frosts damage the plants. Parsley will flower, fruit, and die in its second season. Replant yearly from seed. Use Storage Method 1. Parsley will keep 1 to 2 months. Nutrition note Parsley is usually not eaten in a large enough quantity to affect nutrition to any extent. One tablespoon of raw parsley contains 1.4 calories, 0.1 gram of fiber, 8 DV of vitamin C, and 4 DV of vitamin A. Color...
Kohlrabi
Harvest when the stem is 2 to 3 inches in diameter. Large, older kohlrabi is tough and woody and will have an off flavor. Harvest by pulling the plant. Cut the root off at the base of the swollen stem and remove the leaves. Very young leaves are edible. Use Storage Method 1. Kohlrabi will store 2 to 4 weeks. Nutrition note 1 cup raw, sliced kohlrabi contains 36 calories and 5 grams of fiber. Kohlrabi is an excellent source of vitamin C 140 DV . Color white. Nutrition note 1 cup raw, sliced...
Cabbage
Cut cabbages when the heads are compact and before they split open. Heads should be heavy for their size. Mature cabbage heads will keep longer in the garden if their roots are either cut with a shovel or broken by twisting the plant. A crop of small heads cabbage sprouts will form at the base of the leaves remaining after the harvest of spring-planted cabbage. Encourage them by cutting the stem as close to the head as possible, leaving the leaves at the base of the stem intact. When sprouts...
Brussels Sprouts
The small sprouts or buds of Brussels sprouts form heads 1 to 2 inches in diameter. They may be picked or cut off the stem when they are firm and about 1 inch in diameter before the outer leaves on the heads split. The lower sprouts mature first. Remove lowermost leaves as you harvest. Harvest sprouts before the leaves turn yellow. To maximize fall harvests, break the growing tip of the plant in mid August to force the remaining sprouts to mature. Brussels sprouts are hardy to 0 F and their...
Turnips
Harvest in late September or as needed for meals. Turnips are mild and tender when they are medium-sized no more than 2 to 3 inches in diameter. Turnips tolerate light frosts but should be dug before the ground freezes. Overmature turnips will be tough and woody. Turnip greens are good when leaves are 4 to 6 inches long. Use Storage Method 1 for greens. Turnip greens will store for 10 to 14 days. Use Storage Method 1 for roots. Turnips keep well under refrigeration, in an outdoor pit, or in an...
Lettuce
Harvest lettuce before a seed stalk starts to develop. Lettuce becomes bitter after the seed stalk forms and in hot weather. Usually, the seed stalk can be felt in the plant center before it begins to show. Harvest the entire plant or individual leaves. Leaves will regrow on plants with an undamaged growing tip, found at the center of the plant. Harvest leaf lettuce at any stage. Harvest head lettuce after it has formed a tight, compact head. All lettuce tastes better when grown and harvested...
Squash Summer
Harvest summer squash before the seeds enlarge and harden. Fruits will be small, tender, and sweet with a skin that can be punctured with a fingernail. Zucchini and other cylindrical summer squash should be 6 to 8 inches long when picked. Scallops should be 3 to 4 inches in diameter. Summer squash develop quickly, and daily or ev-ery-other-day harvest will catch fruit at the ripe stage. Remove all overmature fruit to encourage continued flowering and fruit production. Use Storage Method 2....