Yields and HarvestingAlicia Bembenek

Patti Koob

College ofAgriculture and Natural Resources

What Should you Plant?General Guidelines

• Plant what you and your family like to eat• Grow what you cannot buy fresh

– For example: rare heirloom varieties

• Grow what is expensive to buy fresh– For example: herbs, lettuces

• Consider your amount of space and time– Start small and slowly expand

What should you plant?: Resources • www.extension.umd.edu/growit/vegetable • General recommendations for beginners:

– summer squashes– green beans– cucumbers– tomatoes– lettuces– peppers– herbs

What should you plant?: Resources • www.extension.umd.edu/growit/vegetable

How much should you plant?: Resources• Yields are impacted by weather, soil conditions, pests, & diseases• Michigan State University has a Vegetable Production Chart

www.migarden.msu.edu/uploads/files/Table%204.pdf

www.growingvegetablegardens.com/planHowMany.html

When are your veggies ready? http://eatsmart.umd.edu/sites/eatsmart.umd.edu/files/Produce_availability_1214.pdf

When are your veggies ready? • For many annual plants (beans, peppers, tomatoes): pick first fruits before

they are dead ripe / fully mature– Prevent the signal within the plant that the job of reproduction is complete – This will cause the plant to grow new flowers and fruits

• Some plants are better at a tender stage– Zucchini, asparagus, greens

• Cornell has 5-page fact sheet with great suggestions www.gardening.cornell.edu/factsheets/vegetables/harvestguide.pdf

Storage and Shelf-life Resources• University of Minnesota Extension a 4-page fact sheet: http://www.extension.umn.edu/garden/yard-garden/vegetables/harvesting-and-storing-home-garden-vegetables

Storage and Shelf-life Resourceshttp://www.stilltasty.com/

Resource for Extending Storage: Fenugreen Fresh Paper (fenugreen.com)

Resource for Extending Storage • National

Center for Home Food Preservation

• http://nchfp.uga.edu

National Center for Home Food Preservation: Canning Information

• http://nchfp.uga.edu/how/general.html

• Water bath canning: safe for jams, jellies, pickles, tomatoes

• Pressure canning: useful for most vegetables and vegetable products

National Center for Home Food Preservation: Freezing Information

• http://nchfp.uga.edu/how/gen_freeze.html• Blanched vegetables and fruits can be stored at 0 degrees F for

approximately 8-12months• Foods that do not freeze well:

– Cabbage– Celery– Cress– Cucumbers– Endive– Lettuce– Parsley– Radishes– Potatoes

National Center for Home Food Preservation: Drying Information

http://nchfp.uga.edu/how/dry/csu_dry_vegetables.pdf

Vegetable Preparation Resource• The University of Kentucky Extension has a useful

document with preparation guidelineshttp://www2.ca.uky.edu/agc/pubs/fcs3/fcs3106/fcs3106.pdf

• Basic cooking methods/preparation options:– Steaming: arrange in shallow, even layer; cook until fork

tender– Baking/roasting: high, dry heat; good for starchy veggies– Simmering: boiling can cause damage; cook until tender – Sauteing: cook quickly in a small amount of fat until tender – Braising: cook slowly with a small amount of liquid until tender

• Delicious ideas:– Soups, spreads/dips, sauces, salads, casseroles, pasta dishes

Resources

• Grow It! Eat It!http://www.extension.umd.edu/growit

– We have all types of practical food gardening tips and information. Check out our popular blog!

• Home and Garden Information Centerhttp://www.extension.umd.edu/hgic

– Here you will find factsheets, photos, and videos. You can also subscribe to the free monthly e-newsletter.

– We answer gardening questions 24/7…just click “Ask Maryland’s Garden Experts”

• Maryland Master Gardener Programhttp://www.extension.umd.edu/mg

– Consider becoming a trained MG volunteer!

This program was brought to you by the

Maryland Master Gardener Program

Carroll County

University of Maryland Extension

Presentation by Alicia Bembenek and Patti Koob

Carroll County, February 2015