Page 10 - AUGUST 25, 2016 - mArTenSville meSSenGer
GARDENING
By Erl Svendsen and
Jackie Bantle
ready or ripe? vegetable Harvest From A to Z
Judging when to harvest
your vegetables can be
tricky
and
sometimes
depends on it’s end use
(e.g tender green fresh vs.
dry bean). To sort things
out, the following is a
list of commonly grown
vegetables with their ideal
harvest characteristics.
Asparagus: in spring, cut
the spears at ground level
when they reach 6–8” long;
harvest for no more than 6
weeks. Allow spears that
develop after this to develop
into fronds to nourish the after they have received
at least one good frost
crowns for next year’s crop.
to improve their flavour.
Bean, fresh: harvest pods Cabbage: three days before
while they are still crisp and they split. Cut head at the
fleshy throughout, and can be base (next to the soil) when
the head is very firm to touch.
easily snapped.
Some cultivars split quickly,
Bean, dry: harvest when pods so check heads daily.
are dry and brittle.
Carrot: can be harvested when
Beets: Dig the roots when large enough to suit (e.g. baby
they are large enough to suit. carrots). Danvers type carrots
Depending on the cultivar, should be harvested when
very large beets harvested late they reach 3-4cm in diameter
as they tend to become
in the season can be woody.
woody. For maximum yield
Brussels sprouts: harvest when and storability, wait until they
sprouts are firm to touch and reach full size, which varies
ABOVE: A bountiful harvest (Jackie Bantle)
by cultivar. Sweetness will
improve after a good frost.
Cucumber: pick when
green; if yellow, it’s too late.
Corn: cobs are ready when
the tip of t he cob comes to a
blunt end, kernels are filled
out (plump) and juice is clear
(not milky) when kernel is
pierced by fingernail.
Garlic: dig bulbs when tops
are 50-75% dead (usually
the end of July). Bulbs with
dry tops will tend to rot in
the soil.
Muskmelon/cantaloupe:
ripe when the melon simply
‘slips’ off the vine. Once off
the vine, will not sweeten
further.
Onion: lift when tops have
started to yellow, die down.
Dry bulbs in shade in a
warm well-ventilated area
until the necks have closed
before storing. If the tops
have not started to die down
late in the season, gently
push them over to help the
necks close off.
Parsnip: harvest after a
good frost for the best
flavour.
Pea, fresh: ready when pods
are still green, filled out;
peas are tender and sweet
Pepper: depends on cultivar.
Can be picked green if the
fruit feels firm or wait until
the skin changes colour for
a sweeter pepper.
Potato: flowering is not
a good indicator of when
potatoes are ready to dig.
Can be harvested when
potatoes are small with
thin papery skins (baby
potatoes) – fresh eating.
For storage, skins need to be
‘set’. Aboveground plant
parts should be dead or
removed at least one week
before harvest. Tubers in
the soil can withstand a
short -2˚C frost overnight.
Squash, winter: harvest
late in the fall. Fully
mature winter squash will
survive -2˚C temperatures.
Immature squash will have
a water-soaked or ‘soft’ area
on the skin after a -2˚C frost.
Tomato: can be picked as
soon as you see a slight
blush and allowed to fully
ripen inside on your counter.
Or wait until they are fully
coloured for maximum
flavour and sweetness. Of
course when killing frosts
threaten, pick them all to
ripen inside. Those that
don’t turn colour after a few
weeks can be cooked up in
a recipe or tossed on your
compost pile.
Zucchini (aka summer
squash): should have been
picked last week.
Best
(most tender) when picked
under 8 inches long – no
peeling required. If left
until the size of a baseball
bat, will need to peel and
scoop out seeds to enjoy.
Fire Department
"Is there a Fire Martensville
is accepting resumes for the
In You?" position(s) of Volunteer Fire Fighter/
First Responder
Resumes can be dropped off at City Hall
Attn: Fire Chief Kurt Dyck
www.martensville.ca
Application Deadline Tuesday
September 6, 2016
Unsuccessful applicants will not be contacted.
Faith and learning go hand-in-hand
at our warm, welcoming schools
Classes begin September 1 at all Saskatoon schools.
Elementary registration: August 30 (morning)
St. Angela School (English) 302 Russel Rd.
École Sr. O’Brien School (French immersion) 451 Silverwood Rd.
Saskatoon French School (French immersion) 1441 Wellington St.
High school registration:
call or visit Bishop James Mahoney High School
231 Primrose Dr. 306-659-7500
Transportation is available.
www.gscs.sk.ca
Kindergarten classes will be held at Holy Mary Catholic School in the Martensville
Civic Centre for 2016-17 on Mondays, Wednesdays and alternate Fridays.
2016-Back-to-School-MartMsgr-Qtr-pg-ad.indd 1
2016-08-08 1:14 PM