As the warm summer days come to an end, it’s time to harvest and store the bountiful crop of pumpkins, winter squash, carrots, Swiss chard, Brussels sprouts, potatoes, herbs, garlic, and onions. With their vibrant colors and delicious flavors, these autumn treasures will add a touch of freshness and warmth to your dishes throughout the cold months ahead.
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Key Takeaways:
- Harvesting Timing: Ensure vegetables like pumpkins, winter squash, carrots, and Brussels sprouts are harvested at the right time, when their skins are firm, leaves are dry, and they’ve reached mature size for optimal flavor and storage.
- Proper Storage Methods: Store your harvest in cool, dry, and well-ventilated areas to prevent spoilage. Use containers like mesh bags for onions and potatoes, and avoid refrigeration unless specified to prevent undesirable changes in flavor and texture.
- Storage for Longevity: Vegetables like pumpkins and squash can last up to 3-4 months when stored correctly. Carrots and Swiss chard can last for months if stored in cool, moist conditions.
- Preserve Freshness of Herbs: Herbs like basil and rosemary can be dried or frozen for long-term use. Dry herbs by hanging them upside down or using a dehydrator, and freeze herbs in ice cube trays for convenient use in winter dishes.
- Prevent Spoilage: Regularly inspect your stored vegetables and herbs. Remove any that show signs of rot or decay to prevent them from affecting others.
- Curing Process for Garlic and Onions: Cure garlic and onions by drying them thoroughly in a warm, ventilated space before storage. This helps enhance flavor and extends shelf life for several months.
Overview
As summer transitions into fall, your garden offers one final gift: an abundant harvest of hearty vegetables and aromatic herbs that can nourish your kitchen all winter long. From the golden glow of pumpkins and the robust sweetness of winter squash to the earthy crunch of carrots and the leafy vibrance of Swiss chard, these seasonal staples are as beautiful as they are flavorful. In this comprehensive guide, you’ll learn when and how to harvest each crop—whether you’re pulling up tender Brussels sprouts, curing garlic for extended storage, or drying fresh herbs to brighten your winter meals. With tips on proper harvesting techniques, storage temperatures, and moisture control, this article equips you with everything you need to prevent spoilage, preserve nutrition, and extend shelf life naturally. Whether you’re a seasoned gardener or simply looking to make the most of your market haul, this guide empowers you to keep the essence of summer alive in your kitchen, one well-stored vegetable at a time.
In this article, we will guide you on how to properly harvest and store these vegetables and herbs, ensuring that you can enjoy their goodness long after summer has faded away. From knowing the right time to pick your pumpkins and winter squash to preserving the flavors of your herbs and the crunchiness of your carrots, we’ve got you covered.
We will provide you with expert tips and techniques on proper storage, so you can successfully extend the lifespan of your harvest. By implementing these practices, you’ll be able to enjoy the taste of summer well into winter. Prepare yourself for a season filled with wholesome and flavorful meals, as we dive into the world of end-of-summer harvesting and preservation.
Harvest and Store Pumpkins and Winter Squash
Pumpkins and winter squash are quintessential fall favorites, perfect for both decorative displays and mouth-watering recipes. But how do you know when they are ready to be harvested? The first clue is their skin; it should be hard and resistant to punctures. Additionally, the vines should be withered and dry. When cutting off the pumpkin or squash from the vine, be sure to leave a few inches of stem intact to prevent rotting. It is also advisable to harvest them on a dry day to minimize the risk of fungal diseases. Once harvested, gently wash off any dirt and dry the pumpkins or squash before storing them.
Storing pumpkins and winter squash is relatively straightforward. Find a cool, dry place, such as a basement or cellar, with temperatures ranging from 50 to 55 degrees Fahrenheit (10 to 13 degrees Celsius). Make sure the area is well-ventilated to prevent mold growth. Arrange the pumpkins and squash in a single layer, avoiding direct contact with each other. Inspect them regularly for any signs of rot or decay, and promptly remove any affected ones to prevent the spread of spoilage. With proper storage, your pumpkins and winter squash can last for 3-4 months, allowing you to enjoy their sweet and nutty flavors throughout the winter season.
Harvesting Carrots
Carrots are a versatile and nutritious vegetable that can be enjoyed in various dishes, whether raw, roasted, or in soups and stews. To harvest carrots, gently loosen the soil around the base of the greens and pull them out. Alternatively, you can use a garden fork to lift them out without damaging the roots. The ideal time to harvest carrots is when they have reached their mature size but are still tender and sweet. Avoid leaving them in the ground for too long, as they may become woody and lose their flavor.
Storing carrots requires a cool and moist environment. Start by removing the greens, as they can draw moisture from the roots and cause them to wilt. Rinse off any excess soil, but avoid washing them excessively, as this can promote rot. Place the carrots in a perforated plastic bag or a container filled with damp sand or sawdust to maintain their moisture levels. Store them in the refrigerator’s crisper drawer, where the temperature is around 32 to 40 degrees Fahrenheit (0 to 4 degrees Celsius). When you harvest and store carrots properly they will stay fresh for up to several months, allowing you to enjoy their crisp texture and earthy sweetness even during the coldest winter days.
Harvest and Store Swiss Chard
Swiss chard is a leafy green vegetable that offers a burst of color and nutrition to your meals. It’s a cold-hardy plant, making it an excellent choice for your end-of-summer harvest. When Summer is over just before the last frost harvest all of the Swiss Chard that is still growing in the garden. During the summer when you harvest your Swiss chard, you start by cutting the outer leaves at the base, leaving the inner ones to continue growing. This method allows the plant to keep producing new leaves throughout the season. The best time to harvest Swiss chard is when the leaves are young and tender, usually around 6 to 8 inches in length. When Frost is in the forecast harvest all of your remaining Swiss Chard by cutting it off one inch above the level of the top of the stalk. If you have been harvesting just the outer leaves throughout the growing season than the chard will be growing on a stalk several inches long. Don’t harvest the stalk. If this is your first cutting of the swiss chard then cut the stalks an inch above the soil. You will have a mixture of large and small leaves.
To store Swiss chard, start by removing any damaged or wilted leaves. Rinse the remaining leaves thoroughly under cold water to remove any dirt or debris. Gently pat them dry with a clean kitchen towel or paper towel. Swiss chard can be stored in the refrigerator. To extend its shelf life, follow the steps outlined in my post on How to Keep Your Lettuce from Spoiling. Remember to check the leaves regularly and remove any that show signs of spoilage to prevent the spread of decay. If you have more Chard than you will be able to eat withing a few weeks go over to my post on How to Blanch and Freeze Swiss Chard. The frozen Swiss Chard will keep in the freezer for several years if you vacuum pack it as outlined in my post.
How to Harvest and Store Brussel Sprouts
Brussels sprouts one of my favorite fall vegetables. When I was growing up we called them mini cabbage and I couldn’t wait until they were big enough to start picking them. When harvesting Brussels sprouts, start at the bottom of the plant and work your way up, cutting or twisting off the firm, compact sprouts. The sprouts should be about 1 to 2 inches in diameter and have tightly closed leaves. If the leaves have started to yellow or open up, the sprouts may be past their prime. Harvesting the sprouts from the bottom up allows the upper ones to continue growing, ensuring a continuous supply throughout the season.
Storing Brussels sprouts requires a cool and humid environment. Remove any loose or damaged leaves and rinse the sprouts under cold water to remove any dirt. Pat them dry with a clean kitchen towel or paper towel. To maintain their freshness, store the sprouts in a Green Vegetable plastic bag or airtight container in the refrigerator’s crisper drawer. Layer the sprouts between layers of paper towel if you are using an airtigt container. This keeps them fresh longer and the paper towels absorb any extra moisture. If you prefer to not use paper towels, a few layers of cheesecloth also work. The ideal temperature for Brussels sprouts storage is around 32 to 40 degrees Fahrenheit (0 to 4 degrees Celsius). With proper storage, Brussels sprouts can last for up to a month, allowing you to enjoy their delightful taste and texture in various recipes.
Harvest and Store Potatoes
Potatoes are a staple in our households, and the satisfaction of harvesting our own fresh potatoes is hard to beat. Farmer Fred didn’t like mashed potatoes until we discovered the purple and red fingerling potatoes. Now we make sure to grow plenty of them in the garden. In addition to being naturally sweet and creamy they contain nutrients that improve cognitive function and keep our brains healthy. Which becomes more important as we get older.
When harvesting potatoes, wait until the foliage turns yellow and dies back. Gently dig around the base of the plants with a garden fork or shovel, being careful not to damage the tubers. Start with the outer edges and work your way inward. Allow the potatoes to dry in the sun for a few hours, which will toughen their skins and help them store better.
Storing potatoes requires a cool, dry, and dark space. Avoid storing them in the refrigerator, as the cold temperatures can convert the starches into sugars, resulting in a sweeter taste and a darker color when cooked. Instead, find a well-ventilated area with temperatures around 45 to 50 degrees Fahrenheit (7 to 10 degrees Celsius), such as a basement or cellar. Store the potatoes in a loosely covered container or burlap sack, ensuring they are not exposed to light. Regularly inspect them and remove any sprouting or damaged potatoes to prevent the spread of decay. With proper storage, potatoes can last for several months, providing you with a versatile ingredient for countless recipes.
Storing Onions For the Winter
Onions are a versatile ingredient used in countless recipes here on Grow With Dr. Joanette. When it comes to harvesting onions, wait until the tops have withered and fallen over. Gently lift the onions from the ground using a garden fork or shovel, being careful not to bruise or damage them. Allow the onions to dry in a well-ventilated area with good air circulation for about two weeks. This drying process helps to cure the onions and prepare them for storage.
Storing onions requires a cool, dry, and dark place. After the onions have dried, remove any loose or excess soil, but avoid washing them, as it can promote rotting. Trim the tops, leaving about an inch of stem intact to prevent the onions from sprouting. Store the onions in a mesh bag, a hanging basket, or a well-ventilated container in a cool area with temperatures around 32 to 40 degrees Fahrenheit (0 to 4 degrees Celsius). Avoid storing onions near potatoes, as they can release moisture and gases that can cause each other to spoil. Regularly inspect the onions and remove any that show signs of decay or sprouting. With proper harvest and storage, onions can last for several months, providing you with a flavorful and aromatic staple for your culinary endeavors.
How to Harvest and Store Garlic
Garlic is a culinary powerhouse known for its pungent flavor and numerous brain and body health benefits. It’s a powerful antioxidant, anti-inflammatory, and protects brain cells against development of diseases like Alzheimer’s dementia.
Wait to harvest your garlic until the leaves turn yellow and start to dry out. Gently dig around the base of the plants with a garden fork or shovel, being careful not to damage the bulbs. Shake off any excess soil and allow the garlic bulbs to cure in a warm, dry, and well-ventilated area for about two weeks. This curing process helps to enhance the flavor and extend the storage life of the garlic.
Storing garlic requires a cool, dark, and dry environment. If you want to braid your garlic into one of those lovely decorative strands or wreaths of garlic make sure you grow soft neck garlic. Hard neck garlic isn’t easy to brain and if you succeed as it dries and cures the garlic necks harden and the bulbs often fall off of the braid.
If you aren’t braiding your garlic let it cure in a cool, dark, place. Once cured, trim the roots and remove any loose or excess outer layers, leaving the papery skin intact. Avoid peeling the cloves until ready to use, as this can reduce their shelf life. Store the garlic bulbs in a mesh bag, a hanging basket, or a well-ventilated container in a cool place with temperatures around 60 to 65 degrees Fahrenheit (15 to 18 degrees Celsius). Avoid storing garlic in the refrigerator, as the cold temperatures and moisture can cause them to sprout or become moldy. With proper storage, garlic can last for several months, ensuring a steady supply of aromatic and flavorful cloves for your culinary creations.
Harvesting, Drying, and Storing Fresh Herbs
Herbs are a delightful addition to any dish, adding fragrance, flavor, and a touch of freshness. If you are on a low salt or no salt diet herbs are a great way to add flavor to your food without adding salt. For fresh herbs grow a kitchen garden. During the winter put your pots of herbs in a sunny window or in an Aerogarden. An aerogarden is a fun project for grade school age kids to grow plants indoors.
If you have herbs in your garden that you want to harvest and dry for use throughout the winder, the key is to pick them at their peak flavor. Most herbs can be harvested throughout the growing season, but it’s best to avoid harvesting more than one-third of the plant at a time to allow for regrowth. For leafy herbs like basil and parsley, snip the outer leaves or branches, starting from the top of the plant. For woody herbs like rosemary and thyme, cut the stems above a leaf node, which will encourage bushier growth.
Storing herbs can be done in various ways, depending on the type of herb and your preference. One method is to place freshly harvested herbs in a jar or glass of water, similar to a bouquet of flowers. Cover the herbs loosely with a plastic bag and store them in the refrigerator. Another method is to dry the herbs by tying them in small bundles and hanging them upside down in a dry, dark, and well-ventilated area. Once dried, crumble the leaves and store them in airtight containers away from direct sunlight. Alternately you can speed up the drying process by using a food dehydrator set on the lowest heat setting. It take 1 -2 days to dry your herbs using this method. For complete instructions on this method see my post on How to Dry Herbs.
Freezing Herbs
You can freeze basil by washing, drying, and placing the leaves (not the stems) in a bag in the freezer. Once the leaves are frozen you can crumble them and use them like freshly chopped basil in your favorite sauces and recipes. Alternately freeze basil and other herbs by chopping them finely and placing them in ice cube trays filled with water or oil. Once frozen, transfer the herb cubes to a freezer-safe bag or container.
Proper harvested and stored herbs can retain their flavor for several months, allowing you to add a burst of freshness to your dishes, even when fresh herbs are not readily available.
As the summer season draws to a close, the end-of-summer harvest offers an abundant array of vegetables and herbs that can be enjoyed well into the colder months. By following expert tips and techniques on proper harvesting and storage, you can savor the flavors and nutritional benefits of pumpkins, winter squash, carrots, Swiss chard, Brussels sprouts, potatoes, herbs, garlic, and onions throughout the winter season. Whether you’re roasting pumpkin and squash for a hearty soup, adding crispy Brussels sprouts to your holiday feast, or infusing your dishes with the aromatic flavors of fresh herbs and garlic, the end-of-summer harvest provides a wealth of culinary possibilities. With a little planning and care, you can extend the lifespan of your harvest and bring the taste of summer to your table, even when the days grow colder. Embrace the season of abundance and enjoy the wholesome and flavorful meals that await you.
FAQ:
Q: How do I know when my pumpkins and winter squash are ready to harvest?
A: Pumpkins and winter squash are ready to harvest when their skins are hard and resistant to punctures. The vines should be withered and dry. Leave a few inches of stem intact when cutting them from the vine to prevent rotting.
Q: How should I store carrots to keep them fresh for several months?
A: After removing the greens, place carrots in a perforated plastic bag or container filled with damp sand or sawdust. Store them in the refrigerator’s crisper drawer, where temperatures range from 32-40°F (0-4°C) to maintain their moisture and freshness.
Q: Can I freeze fresh herbs for later use?
A: Yes, herbs like basil can be frozen by placing the leaves in a freezer bag. You can also chop them finely and freeze them in ice cube trays with water or oil. This method helps preserve their flavor and makes them easy to use in winter cooking.
Q: What’s the best way to store potatoes to avoid them sprouting or spoiling?
A: Store potatoes in a cool, dry, and dark place (45-50°F or 7-10°C), such as a basement. Use a burlap sack or loosely covered container and inspect regularly for any sprouting or damage to prevent spoilage.
Q: How do I store Brussels sprouts to keep them fresh?
A: Store Brussels sprouts in the refrigerator’s crisper drawer in a Green Vegetable plastic bag or airtight container. Layer the sprouts between paper towels or cheesecloth to absorb extra moisture and extend freshness for up to a month.
Q: Can I store garlic in the refrigerator?
A: It’s best not to store garlic in the refrigerator as it can cause the cloves to sprout or become moldy. Store garlic in a cool, dry, and dark place (60-65°F or 15-18°C) in a mesh bag or hanging basket for long-lasting freshness.
