Text by Hélène Baril – Horticulturist, speaker & author
__
September has arrived and the vegetable garden is brimming with delicious vegetables and fresh herbs just waiting to be harvested before the first frosts. Here are some tips and advice to help you harvest them at the right time to preserve their flavor and store them properly.
Carrots and other root vegetables
Rutabaga, Daikon radish, Turnip, Beets, Parsnips, Carrots are root vegetables that should be harvested as late as possible in the fall (before heavy frosts). You can also harvest them earlier depending on the desired size or the chosen variety. During the last harvest, if your goal is to store them, reduce their foliage by half and expose them to the sun for 3 to 4 hours before brushing them. Do not wash them, as they will remain firmer.
Tomatoes
The tomato harvest continues over a fairly long period from August until the first frosts. It is best to pick them as they reach maturity to fully enjoy their flavor. A sun-ripened tomato is tastier than a tomato ripened indoors. Cool temperatures below 12°C significantly slow their ripening and promote the appearance of fungi. When nighttime temperatures approach 8°C, it is better to harvest them and promote their ripening indoors to preserve their nutritional properties and limit damage caused by early frosts.
Potatoes
Early varieties are harvested 80 days after planting. For later varieties, harvesting can begin as soon as the aerial parts have wilted and yellowed. Care must be taken during picking to avoid damaging the tubers. Once the potatoes are harvested, let them dry in the sun for a few hours before brushing and storing them.
Cabbage and more
Head cabbage is harvested from August to November. Early cabbages are harvested earlier as they tend to split as they age. For fall cabbages, harvesting can be done until the first snow since they are resistant to cool temperatures (down to -5°C).
Kale can be harvested regularly throughout the summer. Harvesting is done from bottom to top as growth occurs from the center. The final harvest can be done late as it withstands temperatures as low as -10°C.
Squash and more
Summer squash (zucchini and pattypan) are harvested throughout the summer. Zucchinis are harvested when they reach 20cm in length and pattypans when their circumference is 10cm. Winter squash are harvested in September, October, before the nights get too cold. Temperatures below 10°C can cause damage and reduce their storage time. You will know it's time to harvest them when they have reached a nice color.
Peppers and chilies
The flavor of peppers and chilies reaches its peak when they are well-colored and firm. Sensitive to cold, they must be protected from cold and picked before the first frosts. For better preservation, cut the stem at the level of the stalk.
Herbs
You can harvest a few stems or leaves as needed throughout the summer. Harvests for storage will preferably be done 3 to 4 weeks before the first frosts, as most herbs are sensitive to cold. It is recommended to harvest early in the morning, after the dew, as at this time of day they are full of essential oils essential for creating their flavor.
Happy harvesting!
Tips and advice
