Page A3
September IO, 2008
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Pork Loin Rib Half Sliced
Bone-in. Fresh.
Harvesting of Fall Garden Produce
After gardeners have worked SO hard and
SO long to grow fresh, could-be-delicious pro­
duce. many are often robbed o f their potential
goodness because o f improper, ill-timed har­
vesting. To avoid the occurrence o f that unfor­
tunate situation again, we have listed a num­
ber o f the most popular garden vegetables and
the harvest procedure fo r each. Many garden­
ers obviously plant cabbage, cauliflower and
carrots and don't know when to harvest them.
Size alone cannot be used as the determining
factor since variety grown and cultural condi­
tions can determine the size at maturity. Also
many vegetables can be eaten in an immature
stage before maximum size is attained.
BEANS, SNAP — Harvest before maturity
when pods are not completely full for maximum
tenderness. Wash immediately and refrigerate.
BEETS — Early beets should be pulled from
the row when about 2 inches in diameter. If they
are allowed to get much larger, they become
woody, especially in warm, dry weather. Re­
move all but about 1 to 1 1/2 inches of the tops.
Wash and refrigerate immediately.
BROCCOLI — Broccoli heads should be
harvested when they reach a 4 to 8 inch diameter
size and are firm and compact. Maximum size
potential can be determined by watching the
floret development. Broccoli heads appear to be
singular structures when actually they are com­
posed of many individual flowers called florets.
When individual groups of florets begin to
loosen and emerge from the otherwise con­
tinuum surface and are not tightly clustered, the
head is as large as it is capable of being. If
allowed to remain without harvesting, the flo­
rets will continue to elongate and eventually the
entire head will be ayellow blooming composite
flower. To harvest cut the stalk below the head
leaving 8 to 10 inches of stem and attached
leaves. Chill immediately.
CABBAGE - Waylon Jennings tells folks
how to determine when cabbage is mature, i.e.,
it has to be "firm feeling." When cabbage heads
become solid and the sides or top cannot be
pressed in with the thumb, it is mature and large
as it will get. Often mature heads will split open.
If you want to delay harvest of mature cabbage
yet prevent splitting of mature heads, twist the
entire plants slightly to break several roots.
This will reduce uptake of water from the soil
and delay splitting.
CAULIFLOW ER - Cauliflower heads
should be harvested when they reach a 4 to 8
inch diameter size and are firm and compact.
Maximum size potential can be determined by
watching the floret development. Cauliflower
heads appear to be singular structures when
actually they are composed of many individual
flowers called florets. When individual groups
of florets, termed curd, begin to loosen and
emerge from the otherwise continuum surface
and are not tightly clustered, the cauliflower is
as large as it is capable of being. If allowed to
remain the florets will continue to elongate and
eventually the entire head of cauliflower will be
a yellow blooming composite flower. To har­
vest cut the stalk just below the head. The
yellowish color of cauliflower curd surface is
All natural with no added ingredients.
SAVE up to $1.10 lb.
caused by exposure to sunlight rather than
roaming pets with indiscriminate urinary hab­
its. To protect the'cauliflower head from sun
and subsequent discoloration, when the small
bud head appears in the center of the plant draw
the lower leaves of the plant loosely over the
bud in a tent-like fashion. Fasten them together
with string or a rubber band. Really hungry,
frugal gardeners always want to kno\£ if the
leaves of cauliflower, broccoli and Brussels
sprouts are edible. Certainly! However, older
leaves are naturally tougher and excessive leaf
removal reduces overall yield and size. Leaves
of cauliflower, broccoli and Brussels sprouts
are just as good as collard and mustard leaves
provided the correct amounts of fat-back and
black-eyed peas are available.
CARROTS - Since there are many varieties
with different potential sizes and lengths, when
to harvest can be a mystery. Most varieties fully
mature within 60 to 85 days but can be pulled
and consumed earlier. Crown size can be an
indicator. The crown, where the foliage at­
taches to the root, usually attains at least a
three-fourths inch diameter size when the carrot
is fully mature. Anothersurefire technique is to
pull the largest carrot and examine the bottom
or growing tip. If the tip is orange the carrot is
mature. If the tip is white the carrot is still
growing and will continue to enlarge. There is
no need to harvest the carrot crop all at once.
Carrots can be left in the ground after they
mature for several weeks without adverse af­
fects. In fact, the cool garden soil is the best
place in Texas to store carrots.
CU CU M BERS — Harvest when fruits are
bright, firm and green, but before they get too
large; 1
2 inches diameter is about right with
the smaller size best for pickling. All nubbins,
poorly shaped or light-colored, fruits should be
picked and discarded. If possible, do not store
in refrigerator for more than two days. It is best
to pickle cucumbers the same day picked.
G REEN S — Harvest before leaves start turn­
ing yellow or brown, while they are young and
tender. Slight bronze tints are normal on mus­
tard greens. Avoid wilted or flabby leaves.
Wash and chill immediately.
PEPPERS — Harvest when peppers are 4-5
inches long with full, well-formed lobes. Imma­
ture peppers will be soft, pliable, thin-fleshed,
and pale in color. Wash and chill immediately.
SPINACH -- Harvest when six (6) or more
leaves have formed that are crisp and dark
green. Wash gently and chill immediately. Cut
or break leaves from the plant so that resprouting
will occur.
SQUASH -- Harvest when fruit is 4-6 inches
long for yellow crookneck squash, 6-9 inches
for yellow straight neck, and 3-4 inches in
diameter for white scallop. Glossy color indi­
cates tenderness. Wash, dry, and store in a
warm area of the refrigerator. Squash, like cu­
cumbers, are susceptible to chilling injury and
should not be stored for more than two (2) days.
TOMATOES - Harvest at pink stage and
ripen in a warm area of the house. This will not
affect flavor and may save loss due to insect,
neighbor and bird damage.
N orthw esl Grow n
Gala Apple*
Club Price * LOO K>. 6/1 5-oz Lltenouse
Caramel Reduced Sugar 0>p 2 tor $5 00
SAVE up to »1.19 on 10 «M
Green Asparagus
G row n
SAVE up to $2 00 lb
Sweet Yellow Hemiston
Onions 10lb*. for $10.00.
12-Pack
1
Fish volunteers will add the produce to food
boxes that are made up daily.
We are seeing many families apply for help
that haven't had to in the past. Donated fresh
fruit and vegetables make the food box items
taste a lot better.' Colvin adds.
'Fresh produce that otherwise might be
wasted helps meet a critical nutritional need.'
Colvin says. 'We can put the donated items to
beneficial use.'
Donors are asked to call ahead before deliv­
ering their items.
Fish has been assisting individuals and fami­
lies for more than 40 years and helps more than
1660 Portlanders each month.
For additional information, contact Fish
Emergency Service at 503-233-5533 or email
fishserv@teleport.com.
CapriSun
Lay’s
or7-U P
Potato Chips
12-oz. cans, or bottles.
Selected varieties.
Plus deposits in Oregon
SAVE up to $11.98 on 4
11.5 to ,2.5-02.
Selected varieties
Classic
Drinks
10/6.75-OZ.
Selected varieties
SAVEuptoS1.50
f
BUY 1 GET
CLUB P B Ite
1 free
I
I
EQUAL OR LESSER VALUE
Ritz Crackers
or Chips Ahoy!
13.66 to 16-02.
Selected varieties.
SAVE up to $4 29 on 2
Breyers
IceCream
Tillamook
1.5to1.75-gt
Selected varieties.
SAVE up to $6 49 on 2
32-02.
Baby Loaf
Medium Cheddar.
SAVE up to $3.00
"V ree
Fish Emergency Service
Seeks Extra Yard Harvest
Fish Emergency Service is looking for some
hot tomatoes and some cool cucum bers-and
fresh produce in between.
'W e re looking for help from backyard gar­
deners, who raise a few more vegetables and
fruit than they can use,' says G loria Colvin,
executive director o f Fish, the Portland non­
profit agency that provides em ergency food
boxes, clothing and personal care items for
fam ilies and individuals who are struggling
to make financial ends meet.
• During September, 'green thum bers’ are
asked to take extra garden item s—cabbage,
tom atoes, zucchini and squash, apples and
plums and any other garden produce—and
drop them at the Fish facility a, 1335 SE
Hawthorne Blvd. M onday-Friday between 9
a.m.-3p.m.
Sue vtruukly I ii m u i I
Minute Maid
Orange Juice
64-02.
Selected varieties.
Club Price: $2.50 ea.
SAVE up to $2 78 on 2
G r e a t g ifts
m a d e s im p le .
Wodurti mey no» b» avpaaW W «A
«ore» $»• gab twd» »or d H a K
and nondWom wAtth may
24-Pack
Coors, Bud
or M iller
Post Cocoa
Pebbles or
Fruity Pebbles
,2-02. cans.
Selected varieties
Plus deposit in Oregon
SAVE up to $4 00
13-02. Cereal
SAVE up to $2 03
Gat groceries
delivered to
your home
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