Great Food That You Grew
A very long, healthy and happy life for you, your family, friends, community and the rest of the world.
If you are new to harvesting food that’s OK! I was once new to picking food as well. Fortunately your body and mind are keenly adapted to finding and harvesting food.
Leafy greens like lettuce, kale, chard, bok choi etc: You can harvest by gently pinching and twisting the the largest leaves right at the bottom of the leaf next to the stem. The best way to gauge large is if the plant is growing over it’s neighbor.
Leave the small leaves and at least one or two big leaves to power the growth of more leaves. If you a few big leaves you get more big leaves faster – it is very important.
Harvest leaves that are growing over other plants.
Use your nose to ‘smell’ the tomatoes and cucumbers. If it’s the right color, size and smell it’s probably ready.
Tomatoes are best left on the vine till they are the color you want …. unless they are really big tomatoes that would fall to the ground if you left them to long.
Cucumbers harvest when they are all most filled out. If they fully fill out then they start growing seeds and are no longer tender.
Mellon’s and pumpkins you normally wait until the stem to the melon or pumpkin starts to die. A knife is often needed to cut the stem.
Green Onions and garlic chives cut off as needed. Be sure to leave a few big stalks to power more growth.
Herbs trim what you need just make sure there is enough to power more growth.
Beets, turnips, and carrots keep peeking at the top of the root by lifting up the leaves. This is one where you need to just let the plant grow till it’s the size you want. Just kind of keep in mind that many plants will keep growing as long as the weather is favorable. Another consideration is to use the carrots and beets for the leaves. You can also eat turnip leaves when they are young. Some leaves will need to be blanched first though.