IN GENERAL, pick only what is ripe. Pick every few days – many vegetables will continue to produce only if you continue picking. Avoid damaging the plant. If the plant is wilting, water it and wait until it has recovered before harvesting. Seed packages and plant markers give you an indication of when vegetables should be ready to harvest.

ASPARAGUS is a perennial that needs three years to mature before harvesting. When third-year stalks are 7-9 inches tall, cut them to the ground with a sharp knife. Harvest season starts in mid-April and ends at the beginning of June.

BEANS (pole, bush, lima) are ready for harvest when the pods are plump and about the diameter of a pencil. Pole beans will continue to produce until frost, as long as you continue harvesting.

BEETS can be harvested at several stages. Baby beets can be harvested when the root is about the size of a golf ball. Mature beets are up to three inches in diameter. You can brush away the soil at the base of the greens, exposing about 1/3 of the root to determine its size.

BROCCOLI heads should be cut when the buds are tight and have not yet blossomed. Side shoots can be harvested from 1-4 weeks.

BRUSSELS SPROUTS should be cuts when the individual sprouts are 1-2 inches in diameter. The entire stalk may also be cut. The best flavor is after a few frosts.

CABBAGE heads can be cut at the base when they are full and firm. Harvest before splitting. If the head splits, cut and use immediately.

CARROTS can be harvested as baby carrots or left to mature. Dig one or two to check for size. Fall carrots can be left in the ground to winter over.

CAULIFLOWER heads should have the outer leaves tied over them so that they will blanch as they mature. Cut with a sharp knife at the base when the heads are fully developed.

CHARD, COLLARD GREENS, and KALE can be harvested when the outer leaves are about 4 inches across. Cut the outer leaves but do not pick more than 30% of the leaves at any one time to encourage continued production.

CELERY can be harvested when the stalks have reached their desired size. Blanch by covering or wrapping the plant during its growth period.

CORN can be harvested when the ears feel full, about 18-24 days after the silk appears. Peel back an ear to see if it is full and puncture a kernel to see if there is a milky white fluid. Twist ears to pick.

CUCUMBERS can be picked at 3-5 inches for pickles or 6-8 inches for slicing. Continued picking encourages more production.

EGGPLANT can be harvested when the fruit is glossy and firm and the skin bounces back when lightly pressed. Continued picking encourages more production.

GARLIC can be harvested in late July. Tops should be dying back.

KOHLRABI can be harvested when the bulb is 3-8 inches in diameter (depending on the variety). Cut at the base with a sharp knife.

LEEKS can be harvested when they are 1 to 1.5 inches in diameter and 6-10 inches tall. Dig deeply to get the entire root. The plant can be allowed to winter over.

LETTUCE and other salad greens can be cut young and will continue to produce as long as the weather stays cool. Leave the center leaves for continued production. Head lettuce, endive, and radicchio should be cut before the plant goes to seed. Fall greens can be wintered over.

MELONS are typically ripe when the fruit easily detaches from the stem (called full slip). Honeydews should be cut before full slip. Watermelons should be harvested when the small tendrils and small leaves begin to turn brown.

MUSTARD GREENS can be cut when they are 2-4 inches high.

OKRA can be harvested when they are 3-4 inches long. Continued picking encourages more production.

ONIONS can be harvested young as scallions. For larger bulbs and storage, wait until the tops collapse and turn brown. The plants can be left in the ground to winter over.

PARSNIPS can be harvested mid-fall or can be left in the ground over the winter. They are sweeter after a few frosts.

PEAS (shelling) should be harvested when the pod is plump. Eat or preserve immediately as they become starchy and lose their sweet flavor shortly after harvest. SNAP PEAS should be harvested when they are plump and taste sweet.

PEPPERS (hot and sweet varieties) can be picked when they reach the desired color. Continued picking encourages more production.

POTATOES can be dug up when the foliage has turned brown and died back. New potatoes can be harvested about 8 weeks after planting.

RADISHES have a short growing season. Do not let them stay in the ground longer than the “days to harvest” marked on the seed packet. Harvest while the weather is still cool to prevent them from becoming too spicy. Winter radishes can be started in the fall and left in the ground over the winter.

RHUBARB is a perennial vegetable that should be harvested in its third year. Harvest and use only the stems as other parts of the plant are toxic.

SPINACH is harvested in the same manner as lettuce.

SUMMER SQUASH should be harvested when the fruit is no more than 6-8 inches long. Twist the stem to remove the fruit from the vine.

SWEET POTATOES should be dug up before the soil temperature drops below 50°F.

TOMATOES can be picked when ripe and slightly soft to the touch. Indeterminate varieties will continue to fruit if harvested regularly.

TURNIPS and RUTABAGAS can be pulled when they reach the desired size. Rutabagas taste best after several mild frosts.

WINTER SQUASH (butternut, acorn, hubbard) can be harvested when full color is reached. Cut from the vine with a sharp knife, keeping part of the stem on the fruit. Pumpkins can be harvested green and will ripen to orange after they are picked.