Harvesting and Storing Fresh Vegetables

Bill McKelvey MU Extension Healthy Lifestyle Initiative Columbia, Missouri

Overview

• • • “Ideal” storage conditions Harvesting and storage information Alternative storage options

“Ideal” Storage Conditions

• • Cold, moist storage (Coldest part of refrigerator) – 32 to 40 degrees Fahrenheit – 90 to 95 percent relative humidity – Root crops, Cole crops, Greens, Salads, Legumes, Others Cool, moist storage (Warmest part of refrigerator or cool part of house) – 45 to 50 degrees Fahrenheit – 80 to 90 percent relative humidity – Melons, Summer squash, Cucumbers, Others

“Ideal” Storage Conditions

• • Cool, dry storage (Coolest, driest place in house) – 32 to 55 degrees Fahrenheit – 50 to 60 percent relative humidity – Onions (dry) and Hot peppers Warm, dry storage (Driest place in house) – 55 to 60 degrees Fahrenheit – 60 to 70 percent relative humidity – Pumpkins and Winter squash

“Ideal” Storage Conditions

• Warm, moist storage (Basement) – 55 to 60 degrees Fahrenheit – 80 to 85 percent relative humidity – Sweet potatoes and Tomatoes

Root crops – Cold, moist storage

Beets, Carrots, Turnips • • • • • Best when grown in cool months (Spring or Fall) – Avoid “over-summering” root crops Can withstand some light to moderate freezes Remove greens when storing, leave ½ to 1 inch of the stems attached to root (Greens can be steamed, sautéed, or used in soups and casseroles) To wash or not to wash?

Store in perforated plastic bags in the refrigerator for 2 to 4 months

Beets, Carrots and Turnips

• • Beets and Turnips – Harvest or select roots that are at least 1 inch in diameter – up to 2 to 4 inches in diameter or larger in some cases Carrots – Select roots that are at least 3 inches long. Use a garden fork when harvesting.

Radishes

• • Harvest or select roots that are ½ to 1 inch in diameter – may be larger depending on season and variety Treat like other root crops, except trim tap roots and store in non-perforated plastic bags for up to 1 month

Potatoes

• • • • • • Harvest usually occurs in July after tops have died Do not leave in ground during high temperatures Cure for one week in covered, shaded, well-ventilated place Gently brush off dirt but do not wash When storing, avoid exposure to light Store in as cool a place as possible (ideal is 40 degrees F.) – probably in cool basement

Cole crops – Cold, moist storage

Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Kohlrabi • • • • Best when grown in cool months (Spring or Fall) Can withstand some light to moderate freezes Broccoli – Harvest or select terminal heads while florets are tight. Harvest side heads as they develop.

Store in perforated plastic bags in refrigerator for up to one week

• • Brussels Sprouts Harvest or select firm sprouts, beginning from the bottom of the plant Store in refrigerator in perforated plastic bags for up to three weeks • • Cabbage Harvest or select firm heads; remove loose outer leaves Store in refrigerator in plastic bags for up to 2 months

• • • Cauliflower When growing, tie outer leaves around head when 1-2 in. in diameter Harvest or select firm heads Store in refrigerator in perforated plastic bags for up to two weeks • • • Kohlrabi Harvest or select 2-3 in. diameter stems – stems become woody if allowed to get too large or grown under poor conditions Cut off roots and leaves Store in refrigerator in plastic bags for 2-4 weeks

Greens – Cold, moist storage

Swiss chard • • • • • Harvest continuously starting in late spring/early summer Snap or cut leaves Dunk in cold water to remove field heat and loose dirt Drip or pat dry Store in plastic bags in refrigerator for up to two weeks

Collards and Kale

• • • • • • Harvest in Spring or Fall for sweeter flavor – has strong flavor when grown in hot weather Select young, tender leaves Snap or cut leaves Dunk in cold water to remove field heat and loose dirt Drip or pat dry Store in plastic bags in refrigerator for up to two weeks

• • •

Mustard and Spinach

Same as Collards and Kale Only grows in Spring and Fall in Missouri – bolts in hot weather May also harvest whole plants

Lettuce

• • • • • Only grows in Spring of Fall in Missouri – becomes bitter and bolts in hot weather Snap or cut leaves or harvest whole heads Dunk in cold water to remove field heat and loose dirt Spin or pat dry Store in perforated plastic bags in refrigerator for up to two weeks

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More Cold, moist storage

Asparagus Snap or cut six to 12 in. spears off at ground level Store in plastic bag in refrigerator for up to one week • • • Green onions Begin harvesting when onions reach the size of a pencil Trim roots and damaged tops Store in plastic bag in refrigerator for up to two weeks

• • • Rhubarb Cut leaf stalks at the base when ½ in. in diameter Do not use leaves Store in perforated plastic bags for up to three weeks • • • Sweet corn Harvest when silks are dry and kernels are plump – a milky juice will flow out of kernels when pinched.

Remove husks and store in plastic bags Keeps 2 days to one week depending on variety

• • •

Cool, moist storage

45 to 50 degrees Fahrenheit, 80 to 90 percent humidity Cantaloupe / Muskmelon Ripe melons slip easily from vine Store in refrigerator in plastic bags for 10 days At room temperature melons soften but don’t ripen after harvest • • • Watermelon Ripe watermelons have a white or yellow underside Tendril near the fruit dries when fruit is ripe Store in a cool place in the house for one week or in the refrigerator for 2 to 3 weeks

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Cool, moist storage

45 to 50 degrees Fahrenheit, 80 to 90 percent humidity Summer squash Harvest young and tender fruits with soft skins by cutting stems Store in plastic bags in refrigerator for one week • • Cucumber Most varieties are ready to harvest at 1 ½ - 2 ½ in. in diameter and 5 to 8 in. long Store in warmest part of refrigerator in plastic bags for about 1 week

Cool, moist storage

45 to 50 degrees Fahrenheit, 80 to 90 percent humidity • • Eggplant Harvest anytime after fruits reach 1/3 final size (depends on variety) Keep in warmest part of refrigerator for about a week • • Green beans Harvest before seeds in pod begin to swell Keep in warmest part of refrigerator in perforated plastic bags for up to one week

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Cool, moist storage

45 to 50 degrees Fahrenheit, 80 to 90 percent humidity Okra Harvest 2 -3 in. pods before they get woody Keep in warmest part of refrigerator in plastic bags for up to one week • • Peppers, sweet Harvest when peppers are firm, allow to turn colors on plant if desired Keep in warmest part of refrigerator in plastic bags for up 2-3 weeks

Cool, dry storage

32-50 degrees Fahrenheit, 50 to 60 percent humidity • • • Onions, dry Harvest when most of the tops have fallen and necks are shriveled Pull plants, spread on tables or screens in a cool, shaded, covered place for a few days to weeks Remove tops and store in shallow boxes or mesh bags in coolest, driest possible place – keep ventilated • • Peppers, hot Plants may be pulled in late summer and hung in a warm, dry place Remove peppers and store in a cool, dry place once fully dried

Warm, dry storage

55 to 60 degrees Fahrenheit, 60 to 70 percent humidity • • • Pumpkins and Winter squash Harvest when skin is hard and colors darkened, before frost Remove fruit with portion of stem attached Store on shelves, or in a single layer, and allow for good ventilation

Warm, moist storage

55 to 60 degrees Fahrenheit, 80 to 85 percent humidity • • • • Sweet potatoes Harvest in Fall, before frost, after checking size of a few potatoes Dig and handle carefully, layer with newspaper and pack in crates – do not wash Cure for one week at 80 to 85 degrees Store at 55 degree, 85% humidity • • • Tomatoes Harvest anytime after tomato starts to turn colors Keep at room temperature until fully ripe Do not store in refrigerator

Alternative Storage Options

• • • • • • • • • Garden row Hay bale fortress Plant protection tent Clamp or mound Buried refrigerator Storage trench Storage barrel Drain tile storage Root box • • • • • • • Earth pit Outbuildings House nooks and crannies Under porch Crawl space Basement root cellar Excavated root cellar

Resources

• • • MU Extension, Vegetable Harvest and Storage, G6226, http://extension.missouri.edu/explore/agguid es/hort/g06226.htm

Mike and Nancy Bubel, Root Cellaring, Storey Publishing Shepherd Ogden, Straight-Ahead Organic, Chelsea Green Publishing Company