You’ve put in a lot of effort to get your vegetable garden thriving, but if you’re unsure of the right time and way to harvest, all that hard work could go to waste. Whether you’re just starting out or have been gardening for years, figuring out the best time to pick your veggies can be tricky.
Harvesting isn’t as simple as just grabbing veggies off the plant—it takes some know-how to ensure you get the most flavorful results. Timing is everything when it comes to harvesting. Picking at the right moment can mean the difference between a tasty crop and one that lacks flavor.
So, how can you tell when it’s time to harvest your vegetables, and what’s the best method for each type? Keep reading to discover how to make the most of your garden’s bounty.
You’ll learn when to pick your fruits and veggies, which ones should ripen on the plant, and what the terms “early” and “late” vegetables mean. Plus, we’ll explain why the time of day can actually impact your harvest.
Harvesting Basics
Wondering how to tell when your vegetables are ready to pick? It really depends on the crop. Some can be harvested early and left to ripen on your kitchen counter, but not all plants work that way. Many need to be fully mature before picking.
Timing is crucial for harvesting from your garden. Once a vegetable is picked, it starts losing flavor, tenderness, and nutrients. The best approach is to harvest your produce as close as possible to the time you’ll use it—ideally within an hour of serving.
So, how do you know when your veggies are ready? Here are some easy signs to look for:
- Color: Some veggies change color when they’re ripe—think of tomatoes and peppers. Always check the seed packet or plant description to know the right time to harvest.
- Sheen: Ripe vegetables often have a shiny, healthy glow. If the skin looks dull, it might be past its prime (though watermelon is an exception).
- Size: Most veggies are good to go once they reach a usable size. You can always take a bite to check for flavor and tenderness. Don’t delay harvesting just to grow bigger crops—it may hurt the taste.
Typically, vegetables are at their best when harvested at about half their full size. At this stage, they’re at peak flavor and tenderness. Late summer and fall crops usually have a longer window for harvesting—sometimes up to two weeks—and can often be stored for use in early winter. But early-season veggies need to be eaten soon after picking.
With time, you’ll develop a good sense of when your crops are ready, based on taste and experience. Keep in mind that the best time to harvest for flavor may differ from botanical maturity.
For instance, cucumbers turn yellow and become overly seedy when they’re botanically mature, but you’ll want to pick them much earlier for eating. Tomatoes, however, are ready for both botanical and culinary harvest at the same time.
No matter what you’re harvesting, certain rules apply. Morning is the best time to pick, as this helps vegetables stay fresher for longer. Avoid harvesting in the heat of the day, as this can cause wilting. If mornings aren’t your thing, the next best time is in the evening after the day’s heat has passed. Also, make sure to pick when plants are dry to avoid damage.
It’s also helpful to know which crops continue to ripen after picking and which should be eaten right away. Some fruits and vegetables, like tomatoes, apples, and bananas, can keep ripening thanks to a hormone called ethylene. Others, like berries and citrus fruits, don’t ripen after picking, so it’s important to harvest them at their peak.
Finally, handle your produce with care during harvest. Bruising or damage can lead to spoilage and disease. Use sharp tools if needed, and for leafy greens, harvest the larger outer leaves first unless you plan to take the whole head.
Examples of foods that ripen after picking include tomatoes, apples, bananas, peaches, and avocados. Those that don’t ripen post-harvest include berries, citrus fruits, grapes, peppers, and cucumbers.
Timing Tips for Every Gardener
Wondering when to pick your veggies at their peak? Here’s your go-to guide for timing it just right. For onions, the magic moment arrives when their leaves flop over and start to dry. Rhubarb should be plucked once its leaves fully unfurl.
If you’re growing cauliflower, snatch it up when the florets are tight and snowy white. Kohlrabi is prime for picking when it’s the size of a tennis ball, while sweetcorn is best when the tassels darken. As for pumpkins, give them a gentle tap; a hollow sound means they’re ready.
For a sneak peek at your sweet potatoes’ readiness, nick them slightly—ready ones dry out fast and juice minimally. Peppers, meanwhile, should generally be picked when they show off their vibrant, mature hues—think red, yellow, or even purple, though green peppers are picked while still immature.
- Don’t Wait Too Long for These Early Risers
Some veggies taste best before they hit full maturity, avoiding a drop in flavor and texture. Peas, for instance, should be harvested before they get starchy. Kohlrabi is tastier before it turns woody, and both zucchinis and cucumbers should be picked before their skins harden.
Eggplants are at their peak when their gloss starts to fade and the seeds inside are still white. Cucumbers are ideal at 20-30 cm long, before their skin yellows—except for peeling varieties, which are exceptions. Zucchinis are ready when they are 15-20 cm long, and the flower has faded. Harvest peas as soon as you can see them snug in their pods.
- Let These Late Bloomers Hang On
Late-harvest vegetables often get better with time. Root vegetables like carrots are sweeter when left in the ground longer. Parsnips and salsify can even winter over under a blanket of straw.
However, radishes should not overstay their welcome to avoid becoming woody. Kale and Brussels sprouts develop their best flavor after a frosty night. If you’re growing late-season leek varieties, they’re robust enough to thrive through winter frosts.
- Timing Is Everything
Picking time can also depend on the time of day. Leafy greens like lettuce and spinach are best harvested in the evening when nitrate levels, which are lowest then, make them healthier.
Nitrates, necessary for protein formation in plants, decrease throughout the day. This rule holds true for beets, kohlrabi, and radishes as well. In contrast, herbs should be picked in the morning before the sun diminishes their aromatic qualities.
When to Harvest Your Vegetables for the Best Results
- Asparagus
When your asparagus stems hit 6 to 10 inches in height and the buds are still tightly closed, it’s time to harvest. Snap them off at the base—anything too tough to break off won’t be pleasant to eat. Regularly picking all stems during this phase helps the plant keep producing new shoots.
Stop harvesting once the stems don’t exceed ½ inch in diameter. If you’ve planted asparagus from crowns or seedlings, give them a couple of years to establish before you start picking.
- Apples
Early apple varieties ripen by July, while the later ones are ready between August and September.
Read The Guide for Beginners to Growing Apples and Apple Trees
- Beans (Snap)
Harvest snap beans while they still make a snapping sound when bent and before the seeds start bulging in the pods. These will be your juiciest picks. Bush varieties typically mature in 8 weeks, while pole varieties take about 9 weeks.
- Beans (Green Shell)
For green shell beans, wait until the beans inside the pods have fully developed (check by opening a pod) but before the pods deteriorate. These are usually ready 9 to 10 weeks after planting.
- Beans (Dry)
Let dry beans remain on the vine until the plants yellow and the pods turn papery before you pick them.
- Beans (Lima)
Harvest lima beans when the pods are plump and well-formed. Bush varieties are ready around 9 to 10 weeks after planting, and pole varieties take about 13 weeks.
- Beets
For the most tender beets, pull them when they are between 2 and 3 inches in diameter, roughly 8 to 9 weeks after planting. You can harvest up to a third of the foliage for greens without affecting the root. Beets left in the ground too long harden and lose flavor. For best results, start checking in July, but peak harvest is usually in August and September.
- Beet Greens
You can start picking beet greens when the seedlings are about 4 to 5 inches tall. Younger greens are more flavorful, but you can harvest them throughout the growing season for continued yield.
- Broccoli
Get your broccoli while it’s prime! Cut it right below the top cluster of buds just before the flower buds open, which is about 14 to 60 weeks after sowing, depending on the variety. This way, you’ll encourage more, albeit smaller, heads to grow.
Keep an eye out for yellowing buds—harvest before they open. After the main head is harvested, you can expect side branches to produce smaller buds for the next 8 to 10 weeks.
- Brussels Sprouts
These firm up nicely about 16 weeks after planting. Harvest from the bottom up as they grow to about 1 to 1½ inches across, continuing over six weeks. If it gets too cold, below 20°F at night, you can dig up the plant and keep it somewhere warmer to let the remaining sprouts mature.
- Blackberries
Enjoy these juicy fruits from July to October.
- Cabbage
Harvest your cabbage when the heads are large, solid, and firm, typically between 105 to 165 days after sowing, depending on the variety. Cut at the base with a sharp knife. If you leave the stalk and roots, some early varieties might give you a second harvest.
- Carrots
These are ready when the orange top peeks through the soil. Harvest them as needed until the first freeze.
Learn How to Grow Carrots: A Complete Guide
- Cauliflower
For tight, compact heads, harvest when they are about 2-3 inches across. White varieties generally mature in 100 to 110 days, while purple ones take a bit longer, about 130 to 145 days.
If the variety needs blanching, tie the leaves over the heads a few days prior to harvest. Harvest sooner rather than later to avoid them turning “ricey,” where the curds start to split apart.
- Celeriac
Pull these root crowns up when they’re 2 to 4 inches across.
- Celery
This crunchy favorite is good to go about 110 days after transplanting, or 180 days from sowing. Harvest by cutting individual stalks from the outside in or by pulling up the whole plant and cutting at the base.
- Celtuce
For the freshest leaves, pick from the base within the first four weeks. Harvest the stalks when they reach about 1 inch in diameter at the base, slicing them off at ground level.
- Swiss Chard
You can start harvesting Swiss chard leaves about 40 to 60 days after planting. Simply snip the outer leaves at the base when they’re about 6 to 10 inches tall, using a sharp knife. This will allow the inner leaves to keep growing, and you can harvest them in just a few days. Regularly removing old or tough leaves encourages the plant to produce fresh ones.
- Chicory
For leaf chicory, feel free to cut heads from the roots as needed. When it comes to Witloof chicory chicons, they’re good to go when they reach about 6 inches in length. Just twist and snap them off at the head.
- Chinese Cabbage
Ready to harvest between 80 and 90 days after sowing, Chinese cabbage should be about 15 inches long. Pull up the plant, chop off the roots, and strip away the tough outer leaves. For non-heading varieties, you can keep harvesting leaves as needed, ensuring to leave at least five leaves to promote further growth.
- Collards
Harvest young, tender collard leaves for the best flavor, typically around 40 days after planting. Pick the outer leaves and leave the central bud intact, allowing the plant to continue producing more leaves as it grows taller. If you want to harvest the entire plant, cut it at the stalk; the top leaves are usually the juiciest.
- Cowpeas
Harvest young cowpeas to enjoy them as green beans, or wait until they’re nearly mature to use as green shell beans.
- Cress
Whether it’s land cress, garden cress, or watercress, you can start harvesting as soon as it looks ready—land cress about 10 days after growth starts, garden cress after the third leaf appears, and watercress around 14 days after planting. Tip harvests tend to have a sweeter flavor.
- Cucumbers
Harvest slicing cucumbers when they’re about 6 to 8 inches long and a rich dark green. Pickling cucumbers should be picked when they’re about 1½ to 3 inches long. Always cut cucumbers from the vine before they start to yellow.
For a continuous supply, keep harvesting every 2 to 3 days; this keeps the plants productive. For slicing cucumbers, look for a diameter of 1 to 2 inches.
Learn How to Get Rid of Bitter Taste in Cucumbers
- Eggplant
The best time to harvest eggplant is when the fruits measure between 3 to 6 inches and boast a glossy sheen—a dull appearance indicates they’re past their prime. Typically, it takes about 145 days from seeding to harvest, or roughly 70 days from transplanting seedlings into your garden.
While young, immature fruits are perfectly edible, it’s important to snip them off with shears due to the tough stems. If you slice an eggplant and find brown seeds, it’s a sign that it’s overripe.
- Endive and Escarole
Feel free to pick endive and escarole at any size. These leafy greens can be harvested by chopping the heads off at the base or picking leaves individually to encourage further growth. They usually mature around 90 days after sowing.
For paler, more tender leaves, bundle the outer leaves over the crown and secure them with a rubber band to blanch them before harvesting.
- Florence Fennel
Harvest Florence fennel when its bulbous stem reaches about 2½ to 3 inches in diameter; beyond this size, the stems may become tough. Uproot the entire plant, trim away the roots and upper branches. The leaves, which are excellent for garnishes and flavoring, can be harvested when the plant stands about 18 inches tall.
- Garlic
Ready to be harvested 90 to 110 days after planting, garlic should be picked when the tops start to yellow and fall over, typically just before the first frost. Stop watering once the leaves yellow, and bend them over to initiate curing.
Dry the bulbs in a shady spot until the outer skin is papery. Trim the leaves and roots after the bulbs have dried completely. Young garlic leaves can also be used like chives for added flavor.
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- Globe Artichoke
Globe artichokes are prime for picking in their second year. Harvest the main central globe when plump but before the bracts open, followed by the smaller side-shoot globes. If the buds begin to purple and the flowers are visible, they’re too mature for harvest. Cut the flower heads about 5 to 6 inches down the stem.
Read The Guide to Growing Artichokes in Any Climate
- Gooseberries
Enjoy harvesting gooseberries from May through August.
- Hamburg Parsley
This root is ready to pull up when it’s 6 to 8 inches long, with larger roots generally offering more flavor. In colder regions, harvest before the ground freezes. The leaf tops can be snipped off throughout the growing season for use like parsley, but take care not to harvest too many at once to allow the root to continue developing.
- Horseradish
The best time to harvest horseradish is after the arrival of cool fall weather, following a few frost touches which enhance its flavor. Loosen the soil with a spading fork and lift the roots by hand. Horseradish typically takes about 120 days to mature.
- Jerusalem Artichokes
Once the leaves have withered away in late autumn or early winter, it’s time to gather your Jerusalem artichokes. Just loosen the earth with a fork and gently tug the tubers free. These root veggies take around 120 days to be ready to harvest.
- Kohlrabi
Plant your kohlrabi between April and October, and pick them when the stems are about as big as a tennis ball, roughly 2 to 2½ inches in diameter. This usually takes about 8 weeks. Harvest them before they get too old, or they’ll lose their tender texture. Snip the stems right below the bulb, and trim off the leaves and roots before storing.
- Leeks
Ready to pick about 16 to 18 weeks after planting, leeks are best harvested when their stems reach about an inch in diameter, but before they start to bulb. At full maturity, they’ll be about 2½ inches thick. Use a garden fork or your hands to lift them gently from the ground.
- Lettuce
Whether it’s crisphead, cos, butterhead, or romaine, lettuce is generally ready 10 to 12 weeks post-planting when the heads feel firm. Slice right at the root crown to harvest. For loose-leaf varieties, snip the outer leaves as they grow large enough, typically around 6 to 7 weeks after sowing. Be mindful that hot weather can make them bitter.
- Luffa
Harvest luffa gourds when they’re 4 to 5 inches long for the best texture; anything longer might get too fibrous. You can also enjoy the young leaves in salads and the blossoms in cooking. Luffas are usually ready about 120 days after sowing.
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- Malabar Spinach
Keep an eye on Malabar spinach and pick the leaves while they’re still young and tender, which is usually after the plant starts branching out. It typically reaches harvest-readiness around 70 days from sowing.
- Melons
Each type of melon has its own cue for perfect ripeness. Cantaloupes are ready when they come off the vine with a gentle tug at the “slip” stage. Honeydews and casabas turn yellow, while Crenshaw and Persian melons emit a fruity aroma when ripe. A good thump should yield a hollow sound if watermelons are ready.
- Muskmelon & Cantaloupe
These melons will let you know they’re ripe when the stem can be easily separated from the fruit.
- Mustard Greens
For a burst of flavor, harvest mustard leaves when they’re about 4 to 5 inches long, or you can pick the whole plant. They mature pretty quickly, generally between 30 to 50 days, depending on the variety.
Read The Guide to Growing Flavorful Mustard Greens
- New Zealand Spinach
Snip New Zealand spinach leaves when they reach 3 to 4 inches. This plant thrives on a cut-and-come-again approach, so keep harvesting to encourage new growth.
- Okra
Around 60 days from planting, okra is ready to pick. Choose pods that are 2 to 3 inches long and still soft, ideally about five days after the flowers have wilted. To keep okra plants productive, pick pods every three days and don’t let them overripen on the stem.
- Onion
For bulb onions, it’s time to harvest about 3 to 5 months after sowing, depending on the variety. Once the leaves yellow, bend them over to halt bulb growth and let them ripen. Clear the soil from the top half of the bulb and wait for the leaves to brown before lifting.
For bunching onions or scallions, you can start harvesting a few weeks post-planting when they are under 10 inches for the best flavor.
1. Dry Onion: Harvest when the tops lean over and start drying.
2. Green Onion: Pick when the tops hit about 6 inches tall.
- Parsnip
Plant in spring and by early fall, your parsnips are ready, especially after a frost, which really brings out their flavor. They can stay in the ground through winter for a spring harvest—just mulch well and dig them up before new growth kicks in.
- Peas
Harvest green peas about three weeks after they flower, or around 60 to 70 days from planting, when the pods are firm yet succulent. For snow peas, pick them while the pods are still flat and the peas inside barely visible. It’s gentlest to cut the pods off with scissors to avoid damaging the vine.
1. Snow Peas: Pick when the pods are elongated and seeds just start to form.
2. Snap Peas: Harvest when the seeds are nearly full-sized.
3. Garden Peas: Wait until the peas are plump.
- Peanuts
When the foliage begins to yellow and the pods feel full, it’s time to lift your peanuts—usually just before the first frost. Pods will mature a bit more even after the plant dies back, giving you a larger window to harvest.
- Peppers
Peppers, both sweet and hot, can be enjoyed at various stages of their growth—from the initial green to the mature red. It takes about 60 to 90 days for peppers to fully mature after planting.
For the best flavor in preserved dishes, pick hot peppers when they’re fully ripe. Always use scissors or shears to harvest the peppers to avoid damaging the plant. Be sure to collect all the fruits before the first frost hits.
Sweet peppers are often picked while still green, although they can be left to ripen to red, orange, yellow, or purple if preferred.
Read On Topping Pepper Plants: A Low-Effort Technique for a High-Yield Garden
Potato
For potatoes, the young ones, also known as new potatoes, can be harvested about 45 to 55 days after planting, generally around when the flowers bloom or shortly after. Harvest them as soon as they’re big enough to eat.
Main crop potatoes should be dug up as the plant dies back, usually from late May through June for early varieties and between September and October for the later ones.
Late varieties, perfect for storing, should be harvested around the first autumn frost, and harvesting should continue for a couple of weeks after the plants have died back. Aim to lift the potatoes on a dry day to prevent skin damage.
- Pumpkin
Pumpkins should be harvested when they turn a uniform orange and the vine’s leaves have wilted. Use shears to cut the pumpkins from the vine, leaving about 3 inches of stem attached. This prevents decay that can occur if the stem is broken.
Let the pumpkins cure in the sun for a week or two to harden the skin before moving them to a cool, dry storage area. The prime time to pick pumpkins spans from mid-August to late October.
- Radish
Radishes are ready to pick when they reach the size described for each variety, typically less than 1 inch in diameter. Harvest them promptly to avoid a woody texture. Spring radishes grow quickly and are usually ready about 25 to 30 days after planting, while winter varieties might take up to 60 days.
- Rhubarb
Rhubarb can be harvested starting two years after planting when the stalks are about 12 to 24 inches long and at least 1 inch thick. To harvest, twist and pull each stalk from the base. The harvesting period can last from eight to ten weeks, allowing younger stalks to grow and strengthen the plant.
- Rutabaga
Rutabagas taste best after a light frost and are ready about 85 to 90 days after sowing. They should be harvested when they are between 3 to 5 inches in length for the best flavor and texture. After the first frost but before the ground freezes, pull up the rutabagas by the top.
- Salsify
Get those salsify roots out of the ground once they’re big enough to eat, which is typically about 150 days after planting. They taste better after experiencing some frosty weather in autumn or winter. Use a garden spade or fork to lift the roots, and snip the foliage about half an inch above the root. You can also just leave them in the garden to overwinter.
- Shallots
Pick shallots when their tops flop over and start to dry out. You can harvest them at any size if you want to use them as green onions. For fully matured bulbs, wait until the tops have completely browned and dried, around 100 days from sowing.
- Sorrel
Snip sorrel leaves anytime during the growing season; the youngest ones are usually the tastiest. Harvest from the outside in, and the plant will keep producing fresh leaves. Sorrel is ready to harvest about 70 days after planting.
- Soybeans
For fresh green shell soybeans, pick them when the seeds are just mature, typically between 70 and 100 days after sowing, depending on the variety. Harvest them while the pods are still plump, and before they start to wither. To store as dry beans, wait until the pods are dry but the stems are still green.
- Spinach
Harvest spinach leaves when they’re 6 to 8 inches long, about six weeks after planting. Start by picking the outer leaves and allow the inner ones to continue growing for a longer harvest period. Keep going until you see a seed stalk or until the weather gets too cold.
You can cut individual leaves or the whole plant at the soil line. Harvest the whole crop if the plants start to bolt.
- Summer Squash
Summer squash should be harvested when it’s tender and the skin easily gives under a little pressure, usually about 50 days after sowing. Zucchini tastes best at about 7 inches long and 1.5 inches thick.
Harvest scalloped varieties when they’re 2 to 3 inches in diameter and pattypans when they’re 3 to 4 inches across. Pick crooknecks and straightnecks when they’re about 4 inches long, and don’t let summer squash get bigger than 6 to 8 inches for the best flavor.
- Winter Squash
Winter squash is ready when the skin is very hard, which takes about 80 to 115 days after planting, depending on the variety. Wait to harvest until just before the first hard frost to allow a couple of light frosts to sweeten the flavor.
Cut it from the vine, leaving a 2- to 3-inch stem, and let it cure in the sun for a week or more before storing it in a cool, dry place for the winter.
- Quince
It’s best to pick quinces in October, just before the cold snap of the first frost sets in. This ensures they’re ripe and ready without the risk of frost damage.
- Sweet Corn
You can start enjoying early varieties of sweet corn by July. If you planted late varieties, aim to harvest between September and October. You’ll know they’re ready when the kernels release a milky sap if you pierce them.
Pick corn when the silks turn brown and damp, and the ears feel full and firm, which is about 75 to 95 days depending on the variety. For a good pick, twist the cob sharply downward from the stalk. Corn planted in midsummer might need an extra 14 days to mature.
- Sweet Potatoes
Timing is crucial with sweet potatoes. Aim to dig them up slightly before or right after the first vine-killing frost. In regions without frost, harvest about 90 to 100 days post-planting. If you’re in a colder area, harvest immediately if a frost hits.
Be careful not to let them linger underground after the first frost, as decaying vines can cause the tubers to rot. For the best size, harvest later in the season; they bulk up significantly in the final 30 days of growth.
Use a spade or garden fork to lift them gently, avoiding any skin bruises which could lead to decay later. After harvesting, let them dry for a few hours, then cure them at about 80°F on newspaper for up to two weeks before storing at cooler temperatures.
- Tomatoes
For the tastiest tomatoes, wait until they’re fully ripe, showing their true color. In hot climates, harvest them while still pink to avoid issues with ripening and then let them mature indoors. Remember, tomatoes ripen from the inside out.
Learn To Boost Your Tomato Harvest: Mastering Sideways and Deep Planting
- Tomatillos
These are ready when they turn yellow or purple and begin to lose their sharp zest, signaling full ripeness.
- Turnips
You can harvest turnip greens anytime, but for the roots, the ideal time is when they reach about 2 inches in diameter, roughly 40 days after planting. Avoid letting them get larger than 3 inches to prevent a woody texture and loss of flavor. Simply pull them up by the top to harvest.
Storing Vegetables from Your Garden
As a home gardener, you’ve got a fantastic edge over the store-bought produce that’s often harvested way too early due to shipping needs. You get to pick your veggies at the perfect moment, right when they’re ripe and bursting with flavor. Once you’ve gathered your harvest, storing them correctly is key to keeping them fresh.
Start by checking the conditions of your storage spot. It’s crucial to manage the temperature, moisture, and airflow. For instance, sweet corn should be cooled right away to stop sugars from turning into starch.
On the other hand, leafy greens thrive in a humid environment—aim for about 95% humidity—while onions prefer it dryer, around 65-70% humidity.
Proper ventilation also plays a significant role. It helps maintain air circulation, which cuts down on spoilage.
Long-Term Storage Solutions
When it comes to storing your veggies for the long haul, you have a few options:
- Cool and Dry: Ideal for a 60% humidity level with temperatures hovering between 50-60°F (10-16°C).
- Cold and Dry: Best kept at 65% humidity in temperatures from 32-40°F (0-4°C).
- Cold and Moist: Perfect for a high humidity environment of 95%, also within the 32-40°F (0-4°C) range.
Traditional storage spots like basements and root cellars are great for stashing away potatoes, onions, garlic, and winter squash. For veggies that need cooler conditions, like leafy greens, ripe tomatoes, cucumbers, and peppers, the fridge is your best bet.
Remember, temperature plays a huge role in how long your produce stays fresh. In fact, the lifespan of your veggies can decrease by up to 25% with every 10°F (-12°C) increase in temperature.
Don’t forget about preserving methods like pickling, canning, and freezing. These are fantastic ways to extend the life of your garden’s bounty so you can enjoy it well into the next season. Keep these tips in mind, and you’ll make the most out of your homegrown veggies!
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