Though still green, the little tomatoes on plants set out this spring signal good times ahead. So do the little cucumbers and squashes developing on robust vines. With the planting season over until late summer, the attention now is on when and how much those lovely plants will produce.
And while growing them correctly is the first order of business right now, we will soon face the prospect of harvesting the vegetables at just the right moment.
Each crop is different, but there is nothing tricky about this.
Corn: When the silks at the end of ears turn brown, that's the signal the ears are full and firm. To check, press a kernel near the top of the ear. If the liquid that shows up is milky, not clear, the ear is ready to pick. Try to have the table ready, the family summoned and the pot boiling when you do this.
Cantaloupe: If you put slight pressure with your thumb and finger on the point where stem meets melon, a ripe melon should slip right off the vine.
Cucumbers: Different kinds of cucumbers are out there. Cucumbers for slicing are ready at 6 to 8 inches long. Sweet, pickling cucumbers are ready at 2 to 3 inches. Cut all cucumbers by the time they turn dark green.
Eggplants: Cut eggplant off the vine with a knife or pruning shears when the fruit is about 4 to 5 inches in diameter and very shiny. Dull eggplant is past prime. When cutting, leave a short stem on each eggplant.
Peppers: Hot and sweet peppers should be firm and crisp. Pick them at mature size for the variety, which should be stated on the tag. Hot peppers should reach full red color before you pick them. Producers of some kinds of hot peppers encourage gardeners to wear gloves when harvesting.
Summer squash and zucchini: Ripe summer squash is tender and easily punctured with a fingernail. A good length for harvesting is 6 to 8 inches. Mature plants left on the vine will cause the plant to stop producing and won't be good when you pick them.
Tomatoes: Look for ripe tomatoes with full red color. That is when they have the best taste and highest level of nutrition. Pull the tomatoes gently from the plant. Handle and transport them carefully to avoid bruising the fruit.
Watermelons: A gentle tap produces a dull sound in ripe watermelons. At the place where the melon touches the ground, the skin should be deep yellow.
