A complete list of vegetable harvest dates is available in our book The Urban Bounty : How to Grow Fresh Food Anywhere , along with a recipe section for how to use your harvest. If you plan to continue growing your own food using season extension, there are a multitude of fall crops that will fit under hoop houses or cold frames and better tolerate the colder weather. Your email address will not be published. Tip 2: Know Which Vegetables Have Flexible Harvest Dates For crops with flexible harvest dates the ideal harvest period is any time within a few weeks of the beginning of their prime harvest season, assuming the weather stays relatively consistent.
The lambs have their tails cut, to stop flies laying eggs in the wool and producing maggots that can eventually cause death, and they will be ear-notched and ear-tagged as forms of identity. Many lambs will also be castrated in May. Fertiliser and muck spreading continues to happen throughout this month, and a number of crops, such as potatoes, cereals, sugar beet and peas, will be sprayed.
May also tends to be the time that livestock buildings are thoroughly cleaned, and repairs to walls and fences will also take place if necessary. A wide range of flowers may be on exhibition in May, including tulips, peonies and lilacs. For big livestock farms, sheep shearing is the predominant time-consuming job that takes place in June. The calves born this spring will have their horns removed.
June is an important month for crop farmers. Silaging continues, and farmers will start haymaking around this time. The hay will be used to feed livestock in the winter. The time around the end of May and the start of June also means the beginning of the summer show season. This can be a yearly highlight for many farmers, and some will choose to show off their livestock at country shows and fairs. Typically, the show season will finish before harvest time, as otherwise the two would clash and the harvest would be smaller or of a lower quality.
June comes alive with horticultural blooms, with roses and hydrangeas ever-present. Lambs are usually given vaccinations against worms, and will continue to be given footbaths and be sheared. A number of livestock auctions happen around this time, and the strongest lambs will either be sold at the market or to the local abattoir.
Haymaking and silage collection carries on, with the baling a key component. A square bale is usually used to feed horses, while round bales are typically for cattle. Potatoes will still be in the irrigation process, and will be sprayed with pesticides to prevent the crop being damaged or eaten.
July tends to be the start of the combine season for cereal crops like barley and maize, so combine harvesters will be a common sight in the fields and on countryside roads. While spring is certainly over by this point, wild lilies and carpenteria blossoms can be expected. Silage is once again a priority, and combine harvesters will still be the main tools for crop harvesting. The lambs born in spring will start to be weaned throughout August and September, and will be back out in the fields.
They will be grazing on the grass after the silage process finishes, which is known as aftermath grazing. When is harvest season? May 17 When does harvest season start in the UK? Harvesting polytunnel produce The harvest period for produce grown inside your polytunnel spans the year and depends on several factors.
Planting timings As with all gardening, getting the timing right is essential. Irrigation techniques How well you water your crops and the system you have in place also plays a large role in how your crops fare. Polytunnel layout Another major factor is how you set up your polytunnel. Several frosts will enhance the flavor of horseradish.
Lift the roots by hand after loosening the soil with a spading fork. Horseradish requires an average of days to reach maturity. Jerusalem Artichoke. Lift tubers after the foliage has died back in autumn or early winter. Loosen the soil with a garden fork then pull the tuber from the ground. Jerusalem artichokes require about days to mature. Do not let the stems grow older they will become tough and stringy.
Cut the stems at soil level about an inch below the bulb. Leeks are ready for harvest when stems are 1 inch in diameter about 16 to 18 weeks after sowing. Lift leeks by hand or with a garden fork. Crisphead, cos, and butterhead lettuce is ready for harvest when heads are firm 10 to 11 weeks after sowing; cut off the whole head at the root crown. Harvest loose-leaf lettuce leaf by leaf, cutting outer leaves when they are large enough to use about 6 to 7 weeks after sowing.
Romaine lettuce will be ready for harvest about 11 to 12 weeks after sowing. All lettuce leaves are edible at any stage of growth. Pick luffa when the fruit is 4 to 5 inches long; longer fruits will be stringy. Luffa leaves can be picked for salads when young and tender.
Blossoms can be picked for kitchen use at full size. Luffa fruit is ready for harvest about days after sowing. Malabar Spinach. Pick the leaves of Malabar spinach while still tender and young, after the plant has begun to branch. Older leaves will be tough. Malabar spinach requires about 70 days to reach maturity from sowing. Casaba and honeydew melons are ripe when the skin turns yellow. Crenshaw and Persian melons are ready for harvest when they have a fruity scent. Watermelons are ripe when a rap on the fruit creates a dull sound.
For best flavor, mustard leaves should be picked cut-and-come-again when leaves are 4 to 5 inches long or the entire plant can be harvested. Older leaves can be cooked. Mustard takes 30 to 50 days to reach maturity from sowing depending on variety.
New Zealand Spinach. Cut New Zealand spinach leaves for harvest when they are 3- to 4-inches long. New Zealand spinach can be harvested cut-and-come-again.. Okra is ready for harvest about 60 days after seeds are sown. Pick pods when they are 2 to 3 inches long and soft; harvest comes just about five days after the flowers fade. For a continuous harvest pick pods every three days and do not allow pods to mature on the plant.
Bulb onions depending upon variety are ready for harvest about 3 to 5 months after the seeds are sown or about three and a half months after sets or young plants have been set out. When leaves start to turn yellow, bend the stems to a nearly horizontal position to stop the growth of the bulb and allow it to ripen.
Remove soil from around the top half of the bulb. When the leaves turn brown, lift the bulbs. Bunching or green onions or scallions can be harvested young as needed beginning just a few weeks after sowing. Scallions have the best flavor when harvested less than 10 inches long.
Spring planted parsnips are ready for harvest in early fall, about four months after seeds are sown. The flavor of parsnip roots is enhanced by a few hard frosts.
Parsnips will be very flavorful if left in the ground all winter. Harvest parsnips left in the ground over the winter before new growth begins in spring. Green pea pods should be picked when the pods are firm but still succulent, before they start to yellow or begin to shrivel. Green peas are usually ready for harvest about three weeks after flowering or 60 to 70 days after sowing. Edible-pod peas such as snow peas should be picked when they are still flat and the peas inside are barely discernible.
It is best to cut pea pods from the plant with a small scissors or pruners rather than pull or jerk them away from the vine. Garden peas can be left on the vine to wither and turn brown then harvested, shelled, and dried for use as dry peas. This is usually before the first frost in fall but could come after the first light frosts.
Even after the foliage has died back, pods will continue to mature for several weeks Peanuts usually mature to days after planting. Sweet peppers and hot peppers are edible at all stages of growth—whether immature or full size, whether green or red. Peppers reach maturity at 60 to 20 days from the time starts have been set out in the garden.
Hot peppers should be picked fully ripe for drying or pickling. Cut fruit from the plant rather than pull. All pods should be picked before the first frost. Young potatoes—called new potatoes—can be harvested as early as 45 to 55 days after planting, usually about the time blossoms appear or a week or two later. Lift new potatoes as soon as they reach useable size.
Early varieties are best for new potatoes. Late varieties—often used for storage—should be lifted about the time of the first autumn frost. Continue the harvest for two to three weeks after the tops have died back.
Remove large tubers first allowing smaller ones time to grow. Lift potatoes in dry weather being careful not to bruise the skin. Harvest pumpkins when the leaves die and the fruit becomes a rich orange, about four months after sowing; the sheen of the skin will have faded. For storing, cut pumpkins from the vine at full maturity just before the first fall frosts. Cut pumpkins from the vine with a pruning shears, leaving about 3 inches of stem on the fruit; pumpkins decay quickly if the stems are broken rather than cut.
After harvesting, set pumpkins in the sun for one to two weeks to harden the outer skin, then store them in a cool dry place. Harvest radishes when the diameters of the roots reach the size listed for each variety, usually while still less than 1 inch in diameter or as soon as they are large enough to use.
Pull up early- and mid-season varieties 25 to 30 days after sowing. Take up late or winter varieties 60 days after sowing. Take up radishes before they become tough and woody.
Rhubarb is a perennial; it will be ready for harvest starting about two years after planting. Harvest leafstalks that 12 to 24 inches long and 1 inch or more in diameter.
0コメント