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When to harvest squash


When to Harvest Vegetables and Fruit in the Garden

When are vegetables and fruit at the peak of flavor? See our Harvest Guide to know when produce is ready to harvest. It’s all about recognizing the signs that tell you when your crops are ripe. We’ll cover when to harvest potatoes, zucchini and squash, garlic, onions, corn, and more!

You’ve watered, fed and nurtured your garden. Now when can you start enjoying the fruit of your labors?

When to Harvest Vegetables

Click on the linked crops below to go straight to the individual growing guide with more harvesting tips!

Artichokes

Globes should be plump, compact, and tightly closed. Green bracts (“leaves” of the bud) are not wilted and squeak if gently squeezed.

Asparagus

Cut spears that are about 6 inches in length. Look for tightly closed tips and firm yet tender stalks (whether thick or thin).

Basil

Harvest as soon as the flower buds begin to appear (but before they open) for the best flavor.

Beans

Taste one and decide. Standard varieties of snap beans are ready to be harvested when they are as thick as a pencil and before the seeds bulge and become visible through the pods. Lima beans are ready when their pods take on a green color and feel full. When bean pods turn white or yellow, feed them to the pigs or the compost pile.

Once beans get going, pick every other day so they keep producing. Bush beans will often produce second and third flushes of beans. Do not yank on the pods or you’ll break the stems. Use two hands to pick, holding the bean stem in one hand and picking with the other.

Green beans freeze well. Just blanch first (put in a pot of boiling water for one minute then cool in ice water) to keep the color bright and the texture crisp.

Beets

Look for small to medium-size roots (1-1/2 to 3 inches in diameter). Beets can be harvested at any time, but the larger ones will often be tougher and woody. Beets should have smooth, firm flesh, show a rich color, and have healthy green leaves (not wilted). If you are eating beets for their greens, they can be harvested any time once their leaves are 4 to 6 inches long.

For best flavor in hot weather, keep beets well watered and don’t leave them in the ground so long that they become pithy or woody.

Broccoli

Pick when the broccoli flower heads are large and dark blue-green with buds that are compact and tightly closed—before the buds turn yellow or start flowering. Harvest broccoli in the morning. Cut 6 to 7 inches below the flower heads. If the underside of the top turns yellow, the broccoli is overripe. The stalks should be firm and the greens should be green and fresh (not limp). The small, tender leaves also are nutritious.

If your broccoli has yellow flowers blooming, it will be tough and woody. Cut the plant about halfway down the stalk to encourage the continual production of side shoots. Keep plants well watered to prevent them from developing a bitter or sulphuric taste. The best tasting broccoli is produced in cool weather.

Brussels Sprouts

Harvest sprouts (buds) when they reach at least 1 inch in diameter, harvesting from the bottom of the stalk first. Note that Brussels sprouts’ flavor is improved by a light frost or two. Do not strip the leaves since they are needed for growth. 

Cabbage

Look for a firm head and crisp, richly colored leaves. Avoid a cracked head, pale color, or wilted leaves.

Carrots

Young carrots are the sweetest.  Round carrots are best when they are 1-1/2” in diameter; pick them at this stage for best flavor. Baby carrots can be picked when they are 1/2” thick.

Look for a bright and rich color, firm body, and smooth skin. The leaves should be crisp and green. Carrots that have splitting (due to weather that was too dry or wet) often taste bitter.

If your carrot tops break off when you pull them, try loosening the soil first with a digging fork.

Cauliflower

The heads should be compact, white, and firm—about 6 to 7 inches in diameter. The leaves should be bright green. If the head is soft or the leaves are yellow, the cauliflower is past its peak. To keep heads from turning yellow, fold the outer leaves over the head when it’s just 2 to 3 diameters.

Celery

Stalks should be harvested when eight-inches long. Look for a fresh aroma, firm stalks, a green and glossy hue, and healthy green leaves.

Chives

Cut before the purple blossoms form, and keep them cut back for the sweetest flavor.

Corn

Corn is a tough one to gauge without looking inside the husk. First, look for a tightly attached husk that is pliable, healthy, and green. Then, select one ear, and peel back the ear to expose the cob and stab a kernel with your fingernail. Ther kernels should be plump and a light milky liquid should ooze out; if it contains water, looks too creamy, or is dry, it’s not good.  The silks should be brown and dry. 

Corn starts lose its flavor the minute it’s picked! For best results, pick and shuck corn ears close to the time you want to eat it (or within 72 hours). To remove the ear, use one hand to hold the corn stalk and the other to pull the ear down and away from the stalk, twisting a little until it breaks off. Cool the ears on ice and then refrigerate them. 

Cucumbers

Harvest when about 6 inches long or whenever they’re big enough to use! Look for richly dark glossy green skin and a heavy, firm body and small seeds. Small cukes are the sweetest and have the softest seeds.

Don’t wait too long – bigger is not better in cukes — they’ll taste seedy and bitter. Turning yellow or dull is a sign that the fruit is overripe.

Check vines daily because once cukes get going, they are prolific; the more you pick, the more that grows. Store in refrigerator in plastic wrap or a plastic zipper bag for 7 to 10 days or they will dry out quickly.

Eggplant

Harvest at 4 to 6 inches in diameter when the skin of the fruit is glossy, smooth, shiny, and unwrinkled. The color should be richly colored and the body should be heavy and firm. If you cut the eggplant open, it will have a sprinkling of white, immature seeds. Fruits with no visible seeds are immature, and hard, dark seeds are found in overripe eggplant. 

They taste most delicate and least bitter when they are still young, before the skins toughen and the seeds mature and darken inside. Avoid large-size eggplant.  If the eggplant’s color is faded or they have lost their gloss, they are overripe and may taste bitter. 

Don’t ever pull eggplant by hand; use pruning shears to harvest eggplant and leave a the stem stub. Store in the refrigerator for several days.

Garlic

The wrapper or “paper” should be unbroken, tight, and dry (not disintegrate). When harvesting, the tops will turn yellow. The bulb should be firm and plumb, not shriveled or spongy. Avoid sprouts.

Kale

Harvest mature kale leaves when they are the size of your hand or a little bit bigger. As with spinach, younger leaves will be more tender. Start with the outer leaves of kale; be sure to leave seven or eight leaf crowns to regrow after harvest.

Leeks

Harvest when the white portions are 1/2-inch to one inch thick. Pick before they flower or leeks will be too tough to eat! It’s a good idea to hill up the soil around the leek’s base for a longer white section. 

Lettuce and Salad Greens

Head lettuce should be about 6 inches in diameter with a firm, compact head that slightly yields when squeezed. The heads should have started to fill in at the center but not yet elongate at the center and “bolt” (send up a flower stem), at which point they’ll taste bitter. Look for clean, crisp leaves with healthy color. 

With leaf lettuce, pick any time, but the leaves are much more tender and flavorful when they are less than five inches long.  

For mixed greens, such as arugula and mesclun salads, you can pick at any size. One popular method is the “Cut and Come Again.” When the plants are 4 to 7 inches tall, cut across the plants with scissors to harvest, leaving the bottom 1 to 2 inches of plants in the soil. The cut crowns of the plants will regrow for a few good harvests before getting bitter. So, make successive sowings every few weeks for a constant supply of tender young leaves.

Okra

Pick the pods when they are 2 to 4 inches long, or about 4 to 6 days old, after the flower wilts. They get very tough and stringy if allowed to stay on the plant. Keep cutting the pods every day or two, and okra will keep on coming! They start at the base and move up the plant (which can get up to 6 to 8 feet tall in the South). If the pods get too big to eat, pick those off, too.

Some warm-weather gardeners will cut down okra by one-third in late summer to produce a late crop. Use pruning shears to cut the pods with a short stub of stem attached. Wear gloves and a long-sleeved shirt if your skin gets irritated from okra’s stiff leaf hairs.

Onions

Wait for the tops of onions to fall over and turn brown before you pull them. Let the bulbs dry out for several days, then cut off the tops and rots and store in a cool, dry place. Harvest green onions when they are 6 to 8 inches tall and the bulbs are 1 to 2 inches in diameter.

Parsnips

Parsnips are ready for harvest after approximately 16 weeks. Leave them in the ground for at least a few frosts to maximize their flavor. 

Peas

Pick peas when the pods are plump and rounded, but before the pods wrinkle on the stem and take on a dull whitish cast. It’s best to pick a “test” pod and open it to see if the peas have filled the pod. PIck before the pods grow too large and tough. Pick peas in the morning at least every other day for maximum harvest and crispest texture.

Peppers

Pick peppers are soon as they are nicely colored and full size.  If you’re not sure what full size is, don’t worry too much. Peppers can be eaten at most stages and also can stay on the plant past maturity longer than other plants. Overripe bells usually get sweeter. Overripe hot peppers usually get hotter. But also remember: The more you pick, the more they produce.

Take care when picking peppers; use pruning shears or a sharp knife so you don’t break the stems. Avoid pulling peppers by hand as you’ll break off the branches. Store peppers in the fridge.

Potatoes

Potatoes should have a firm body and be heavy for size, without any black or soft spots, sprouts, wrinkles, or greenish tinge.  Wait until the foliage has died down for one or two weeks and then dig up. 

Winter Squashes

Butternut squash, acorn squash, and other winter squash is ready to harvest when the skin hardens. Press your fingernail through the flesh. If you have to work at it, the squash is ripe; if it’s very easy to pierce, the squash is immature. The skin should be full (non-glossy), firm, and rich in color without blemishes or cracks or soft spots. The stem should be dry and firm.

Pumpkins

Harvest when the skin is are so hard that it can’t be pierced with a fingernail and the fruits are a deep orange. Pumpkins will not continue to ripen off the vine. Rind should be firm and glossy. Leave squash on stems for better storing and pick before fall frost. When you harvest, cut stems with a sharp knife, leaving a 2 inch stem to avoid rotting. Never lift a pumpkin by its stem. Do NOT expose to frost.

Keep in mind that pumpkins need to cure in the sunshine for 10 days (or a warm, dry room). Then store in a cool, dry place at around 50 degrees. See more about storage on our pumpkin growing guide.

Radishes

Pick when one inch in diameter or they will turn “hot” and woody. Look for a firm, smooth, well-shaped body. The color should be bright. The leaves should be healthy and green.

Rhubarb

Harvest rhubarb stalks when they are at least a foot in length. Refrain from harvesting too many stalks at once, as this could damage the plant.

Spinach

Look for healthy, dark green leaves that are 4 to 6 inches long.You can start harvesting outer leaves as soon as plants are established and plants have at least 5 to 6 full-size leaves, always leaving at least four to five leaves on the plant so it can regrow handily.  It will keep growing for another cutting, but you must harvest before the spinach bolts (sending up a flower stem). Spinach that was left too long in the ground will have oversize leaves and taste bitter.

Squash & Zucchini

Smaller is better when it comes to summer squash! Pick zucchini no larger than 6 or 7 inches. Pick patty pan squash at two to three inches, pick round zucchini at 3 to 4 inches, and pick longer trombetta squash at 12 to 14 inches. The longer the fruits remain on the vine, the tougher on the outside, seedier and more watery they become on the inside.

You should be able to easily puncture the skin with a fingernail. Plenty more will follow. They should feel firm, heavy for size, and show a bright and healthy skin as well as stem. Avoid dull or hard skin, an oversize body, soft spots, blemishes, and a dry stem.

Winter squash is the same as pumpkins. They should be richly colored and you should not be able to pierce their shell with your fingernail. Cure and store like pumpkins (see below).

Sweet Potatoes

If harvesting, dig when the vines turn yellow and take care to avoid broken roots and bruises. Harvest before the first frost in the North. Look for a firm body without a greenish tinge, soft spots or wrinkles. To avoid injuring tubers, use a digging fork to loosen an 18-inch wide circle around the plant and use your hands to gently dig up.

Sweet potatoes need to cure in a warm (80°F to 90°F), shady, well-ventilated place for about 10 days to bring out their flavor and also to bake well. A shaded table outdoors and out of the rain works well.

Don’t wash sweet potatoes until ready to use. Store somewhere cool and dry, but do not refrigerate or store below 50°F. Cured sweet potatoes will keep for up to 6 months when stored at around 60°F with high humidity; a basement is often ideal.

Swiss Chard

Harvest the first outer leaves when the plants are 4 to 6 inches high (well established). But leave at least 4 to 6 leaves. Then let the leaves grow until they’re 6 to 10 inches high before cutting again. The plant will keep producing leaves through the summer, and it can also overwinter in mild areas where the ground does not freeze hard.

Tomatoes

Leave your tomatoes on the vine as long as possible for the most taste and complex flavor. The perfect tomato for picking will be very rich in color with no trace of green, regardless of size, as well as slightly firm—not hard—when gently squeezed. The skin will be smooth and glossy. The aroma will be fragrant.

If frost is predicted, you can pick tomatoes that have turned at least a little green to ripen indoors. Just store indoors in a dark place at room temperature. Never refrigerate tomatoes, because temperatures below 55° cause the flavor compounds to break down. Preserve tomatoes by canning or drying.

Tomatoes taste best when grown whereever days and nights are warm; otherwise, they can taste more bland.

Turnips

The best tasting turnips are the size of golf balls. They have a firm body, smooth skin, rich color, and crisp leaves that are very green.

When to Harvest Fruit

Apples

Look for rich color, smooth skin, and a firm body. On the tree, the stem should part readily from the branch when the fruit is cupped in the palm of your hand and given a slight twist around, then up. Never leave apples on the counter or in a bowl after picking. They’l’l turn soft. Store in the refrigerator.

Blackberries

Look for the plump berries with a uniform black, shiny color with a hint of dullness. Avoid reddish color. Don’t wash berries until ready to use.

Blueberries

Look for the plump, firm berries with a uniform dark blue color with powdery white coating (called bloom). If picking yourself, don’t rush to pick the berries as soon as they turn blue. Wait a couple days. When they are ready, they should fall off right into your hand. Don’t wash berries until ready to use.

Cantaloupe, Muskmelon, and Honeydew Melons

The perfect cantaloupe is heavy, has a fragrant aroma on the blossom end, and makes a hollow sound when thumped. The blossom end should be slightly springy when pressed (but don’t press too often or it will get bruised!). The color under the skin’s netting should be yellow or cream color and the netting pattern becomes more pronounced. At the stem, a crack appears that encircles the base of the stem. A ripe melon should slip right off the vine without pulling but not have already fallen off.

Honeydews should have a slight yellow blush on their ivory rinds when ready. They also get slightly softer at the blossom end. Unlike muskmelons, honeydews do not slip off at the stem so must be cut from the vines.

When you harvest melons, leave about an inch of stem attached to fruit to keep it from rotting unless you plan to eat immediately. Store melons in the refrigerator for up to a week.

Cherries

Look for plump, firm fruit with a glossy, uniform, dark color for the variety and a fragrant aroma.

Figs

Figs should be allowed to fully ripen on the tree. The fruit should give slightly when gently squeezed, but should not be overly squishy. The mature fruit’s color will depend on the tree’s variety. Figs grow perpendicularly out of the branch and will hang down slightly when they are ready to be harvested. Wear gloves and long sleeves while picking figs, as the tree’s sap can irritate the skin.

Grapes

Look for plump, firm grapes that are tightly attached to the stems. If the green variety, the color should be green tinged with yellow; if the red variety, color should be dark red without any green; if the purple variety, color should be almost black without any green.

Lemons and Oranges

The best indicator of ripeness is taste. However, start with lemons that are heavy for their size and show a bright yellow color. Avoid dull or greenish color and soft spots.

Peaches

At their peak, peaches have a golden color and a body that yields easily when gently squeezed. There should be no green left on the fruit. If you pick off a tree, the peaches should come off the tree with only a slight twist. The fruits found on the top and outside of the tree usually ripen first.

Pears

Harvest pears when they are mature but still hard. Most varieties do not change color when ripe, but the color should be consistent and the aroma fragrant. The stem area should yield slightly to pressure.

Plums

Plums will have the best flavor when left to ripen on the tree for as long as possible. Squeeze the fruit gently, and if it feels soft, the plum is ripe. Ripe fruits will come off the tree easily; just give them a slight twist.

Raspberries

The berry will be fragrant, plump, fairly firm (not mushy), and show a bright, uniform color. If you’re picking your own, don’t tug too hard on your raspberries. A ripe raspberry will leave the vine willingly. Don’t wash berries until ready to use.

Strawberries

Ripe strawberries are fully red in color and shiny. They’ll be plump, green-capped, and have a fragrant aroma. Don’t wash berries until ready to use.

Watermelon

Sometimes it can be hard to know when to harvest a watermelon because they remain firmly attached to the vine even when they’re ripe. The ripening process happens over two weeks.

The skin should have a dull green cast (not shiny) and be very hard – difficult to pierce with a fingernail.  Watch for a symmetrical body shape, an underbelly that has turned from green to buttery yellow, and the leaf on the tendril nearest the fruit to turn brown and withers. Rap it with your knuckles and listen for a dull, hollow sound. See more tips about how to tell if a watermelon is ripe. 

Do not harvest too early as watermelons will not ripen off the vine. If you have trouble growing tasty melons in your area, it may be that your climate is too cool.  Watermelons will keep in a cool place (such as a basement) for 2 to 3 weeks unrefrigerated. 

Credit: Maria Sbytova

5 Tips for Picking

  1. Remember, bigger is not always better. Many vegetables taste best before they grow too big. For example, zucchini are best picked when they are 6 to 8 inches long. They’re still good later, but they have hit their peak ripeness and their flavor will start to deteriorate.
  2. Not all fruit and vegetables are harvested the same way. For example, pears are picked when they are still hard!  Watermelons must be fully developed before being picked. Tomatoes can ripen on or off the vine.
  3. Two hands! Be gentle when you pick. For example, take care not to yank the fruit or vegetables. Stems and branches are easily broken. Use two hands to pick; hold the stem in one hand and pick with the other. If the crop is ripe but doesn’t easy pull by hand (such as eggplant), use pruning shears.
  4. Harvest in the morning. Produce will stay crisp and store longer, and not become limp from midday heat. This is especially important for leafy greens like lettuce, chard and fresh herbs such as parsley and basil. It also applies to crisp fruiting vegetables like peas, and anything in the cabbage family like broccoli and radishes.  The next best time to harvest is in the evening after the heat of the late afternoon sun has begun to wane. Fruiting vegetables, such as tomatoes, peppers and zucchini are less sensitive to wilting, so they can be picked later in the day as can root vegetables like carrots, but make sure to get them out of the sun and into the refrigerator quickly.
  5. Once a crop starts producing, check the garden every day! Picking vegetables as soon as they are ripe often encourages the plant to produce much more! Otherwise, many vegetables will bolt and flower as they “think” they’re done. Pinch or cut back herbs frequently to keep them productive (and to keep them from flowering).

You can always preserve an overly-abundant harvest. For example, green beans can be blanched in boiling water for one minute, cooled in ice water, and frozen. Zucchini and squash can also be frozen or made into zucchini bread! See more tips on preserving your harvest.  

Also, learn more about how to properly store fruits and vegetables so that they last!

Harvesting Squash - When & How To Pick Summer Or Winter Squash

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Harvesting squash is not difficult, but it can be hard to know exactly when to do it. In this post, you’ll learn how to tell when both summer and winter squash are ready, the best time to pick them, and how to do it the right way.

Though the actual steps for harvesting squash are very straightforward, determining when they are ready can be a bit more challenging.

It’s important to get to them at the right time for the best flavor and texture. Plus, you must pick them the correct way so they will last as long as possible.

Below I’ll show you all you need to know about how and when to harvest your squash for the biggest and best yields. Plus I’ll give you some storage and preparation tips too.

Table of Contents

When To Harvest Squash

Before going into the details of exactly when to harvest squash, first I need to point out that there are two distinct types: summer and winter.

This is a very important detail because the timing of when they are ready is very different between to two types. Below I’ll go into details of each so you can pluck them at the perfect time.

When To Harvest Summer Squash

You can harvest summer squash (like green or yellow zucchini, patty pan, scallop, etc) at any size, and they will continue producing all season long.

But it’s best to do it while they are small and tender. If you wait too long, they will get very large, and become grainy and seedy. Learn all about how to grow it here.

When To Harvest Winter Squash

On the other hand, winter squashes (like butternut, pumpkin, spaghetti, acorn, delicata, etc.) need to stay on the vine longer. They’re usually ready all at once in the fall.

Wait to pick them until either the plant dies back on its own, or right before the first hard frost. When they’re allowed to fully ripen on the vine, they will be nice and tender, and taste much sweeter.

Related Post: How To Preserve A Carved Pumpkin & Tips To Make It Last Longer

Summer squash ready to harvest

How Do You Know When Squash Is Ready To Be Picked?

I’m sure you could have guessed this by now, but winter and summer squashes each have different signs that they are ready to be picked. Let’s look closer at both.

How To Tell When Summer Squash Is Ready

As I mentioned above, the best time to pick summer varieties is when they are small and tender.

Harvest narrow fruits like zucchini and yellow squash when they are 4-6” long. The ideal size for rounded ones, like patty pan or scallop, is 3-6” in diameter.

How To Tell When Winter Squash Is Ready

All types of winter squash should stay on the vine until they have fully ripened. The way to tell when they are ready is by their size, texture, and color.

They will feel solid, have a hard outer skin, and the colors will be rich and vibrant. You should also hear a slightly hollow sound when you gently tap on them.

Related Post: How To Pollinate Squash By Hand For Maximum Production

Winter squash ready to be picked

How To Harvest Squash

Now that you know how to tell when each type is ready, let’s look closely at exactly how to harvest squash for the best results.

How To Pick Summer Squash

Though it’s tempting to try pulling or twisting squash off the vine, it’s best to use a sharp knife or pruning shears to cut them off instead.

Breaking or twisting them off is risky because you could damage the vine, or ruin smaller fruits that are still maturing.

Yellow squash picked from my garden

How To Pick Winter Squash

It’s even more important to harvest winter squash properly, or they won’t store well. Use heavy duty pruners to cut them off, leaving 2-4” of the stem intact.

Also make sure you handle them carefully. Don’t carry them by the stem, and never drop or toss them into a pile. If you damage the thick outer skin or the stem, they will likely rot in storage.

Freshly harvested squash from my garden

Harvesting Squash Blossoms

In addition to the fruits, you can also harvest squash blossoms. Only pick the male flowers though, because the females are the ones that bear fruit. Check out this guide to learn the difference between male and female flowers.

Pluck them when they are still in bud form. The best way to do this is to use precision shears to cut them as close to the base of the stem as possible.

Related Post: Growing Squash Vertically – Everything You Need To Know

How Often Can You Harvest Squash?

You can harvest squash as often as they are ready. Summer varieties will continue producing fruit all season long, until frost kills them. The more you pick them, the more you will get.

Winter types, on the other hand, usually ripen all at once. Gather them either after the plant dies back in the fall, or right before the first frost.

How Many Squashes Do You Get Per Plant?

The exact number of squashes you’ll get per plant is hard to predict. It depends a lot on the specific variety, the weather, and how healthy the vine is.

Summer types tend to be very prolific, with high yields. In comparison, you don’t usually get as many from each plant with winter varieties.

More than one squash on a plant

What To Do With Squash After Harvesting

After harvesting squash, you can either eat them right away, or save them for later. Both types are delicious in a wide range of recipes, or simply roasted, fried, grilled, or sauteed.

It’s best to eat summer squash as soon as you can, because they don’t store well. They will only last for one to two weeks in the fridge.

Winter types, on the other hand, can last for 3-5 months in dry storage if you keep the temperature between 50-60°F, but they must be cured first.

How To Cure Squash For Long-Term Storage

Before you can store winter squash, you must cure (or dry them) first. This will ensure they stay good for the longest amount of time, and also prevents rotting.

For best results, don’t wash them beforehand. If it’s raining or wet outside, bring them into the house or garage so they’ll dry faster. Otherwise, you can leave them in the sun to speed up the process.

It takes anywhere from 10-14 days for them to fully cure. You’ll know they’re ready when the stem turns brown and dries out.

You can also test it by gently pressing a fingernail into the skin to check if it’s hard. If it’s still soft, let them cure a little longer.

Winter squash with a broken off stem

FAQs About Harvesting Squash

Below are some questions people often ask about harvesting squash. If you don’t see your answer in this list, please ask it in the comments below.

Can squash get too big?

Whether squash can get too big or not depends on the type. Summer varieties can get too large if left on the vine past their peak, while winter types will stop growing once they reach their harvestable size.

A squash that is too big to harvest

Will squash ripen off the vine after it’s picked?

Yes, winter squash will ripen off the vine after it’s picked. However, summer types don’t technically ripen, and they are edible at any size.

Can you pick squash too early?

Yes, you can pick squash too early, but only winter varieties. Summer types are more tender, less seedy, and taste sweeter when they are picked early.

Does a squash plant die after harvesting?

No, a squash plant does not die after harvesting. It will stay alive all the way through frost, or until the vine naturally dies back on its own as the weather cools in the fall.

Harvesting squash is easy and doesn’t take much time. Now that you know when and how to do it, you’ll be able to enjoy them at their peak of freshness every time.

If you want to learn how to get the most out of your plot, then you need my Vertical Vegetables Book. It will show you all you need to know about growing any type of crop vertically, and get the most food possible from any size bed. Order your copy today!

Or you can learn more about my Vertical Vegetables book here.

More About Harvesting

Share you tips for harvesting squash in the comments section below.

When to harvest pumpkin and how to speed up its ripening

If the fruits of the pumpkin in the fall remain to ripen in the beds, then at the first frost they may freeze slightly. In this case, the crop will be poorly stored. Therefore, it is important to help the pumpkin ripen faster.

Some varieties of pumpkin in the middle lane do not have time to ripen in such a short summer. But it doesn't matter! Vegetables will ripen perfectly at home. However, when ripening in the garden, the immunity of the pumpkin increases, then it better resists diseases that can develop during storage.

How to understand that the pumpkin is ripe

Several signs testify to the full ripening of the vegetable.

1. Hard bark . When pressing on the peel, it should not leave dents. Only butternut squash can bend slightly, because its bark is thinner. In this case, ripeness is best determined by the color of the peel: it should be light brown or beige. The bark of a mature pumpkin becomes a rich yellow, brown or orange hue.

2. Clear drawing . Ripe vegetables have a pronounced pattern. It is absent only in green-fruited varieties ( Augustina ). And the pumpkin Benincasa , when ripe, is covered with a white coating.

3. Hard stem . The whip, on which the fruit is located, hardens, becomes woody and becomes lighter when ripe.

A mature pumpkin has a very hard stalk that cannot be broken without the use of secateurs

4. Ringing sound . Like a watermelon, when tapped on the bark, a ripe pumpkin does not make a deaf, but a distinct sound.

5. Firm flesh and hard shell of seeds . When cutting the fruit, the flesh inside should be dense, not loose. And the seeds should be covered with a hard peel. An exception are gymnosperms, which do not have a protective shell on the seeds.

Individual signs of pumpkin ripening

Some varieties have their own signals that indicate the ripeness of the fruit. So, on the orange bark of a pumpkin Bush gold showing light yellow stripes. A large-fruited pumpkin Medicinal has a dark dense mesh on a thin gray bark. Butternut squash Vitamin becomes brown and covered with lighter round spots.

In addition, the ripening period of a pumpkin can be calculated. Seed bags usually indicate how many days it takes for a particular variety to mature. But keep in mind: this technique works only if the summer turned out to be warm and sunny.

Under unfavorable climatic conditions, the ripening period of vegetables is shifted to a later time

As a rule, hard-bark varieties are harvested first in the middle lane (in late August - early September). In mid-September - large-fruited. And the last ones (from the end of September until the first frosts) are cut nutmeg pumpkins. In the southern regions, harvesting is carried out 20-30 days earlier.

How to speed up the ripening of pumpkins

To prevent the vegetables from freezing in the garden, about 3 weeks before the expected cold snap, remove all the flowers on the pumpkin lashes and pinch the tops of young shoots. Then the plant will direct all the nutrients to the development of already started fruits. If the plant has a lot of small pumpkins, some of them (and sometimes all) must be removed so that large specimens have time to ripen.

In early autumn, do not leave newly formed ovaries on the plant

If in your region, even with a fairly warm summer, the pumpkin does not ripen on time, try sowing seeds for seedlings in deep pots in April. Transplant seedlings with 2-3 true leaves into a larger container or into the ground (if weather permits). Growing on a compost heap will also help speed up the ripening of pumpkins. Here the plants not only feed better, but also warm up additionally.

Please note: not only the pulp is useful for pumpkin, but also the seeds. In addition, they can be sown next year if harvested in time and stored in suitable conditions. How to do this, read our article.

Harvesting pumpkins for the winter at home: tips and recipes

Well, these are not such secrets! However, many people have no idea that pumpkin can be stored not only in its entirety, but consumed as needed. Pumpkin can be canned. Moreover, there are many ways to preserve its useful properties and increase taste.


Pumpkin harvesting

To be honest, we do not practice pumpkin canning. But I have repeatedly tried blanks from friends and acquaintances. It's really very tasty. So, recipes in the studio! But first…

Which pumpkins can be canned

Of course, first of all housewives use fruits that for some reason cannot be stored for a long time. For example, with a damaged skin or a “tail” broken off at the root. It is important that the pumpkin is ripe, otherwise the taste of the workpiece will be unimportant. In general, there are no other mandatory selection conditions.


Which pumpkins can be canned?

Dried or cured pumpkin

Recipe plus: taste is preserved. You can eat instead of ordinary dried fruits, knowing for sure that there is only one benefit in the product. It is usually eaten very quickly; especially good as a light snack when traveling. I know a woman who dries a lot of pumpkins and takes them to the city - her little grandson. To not eat chips and sweets, but sweet dried pumpkin.


Dried or Dried Pumpkin

Dried Pumpkin Recipe

  1. Well-ripened table squash , remove skin and seeds from .
  2. Cut into small pieces (about half a centimeter thick).
  3. To improve the color, can be blanched for 1-2 minutes in boiling, lightly salted water, then cool quickly in cold water and dry in a sieve.
  4. Then put on a baking sheet and put in the oven , where the pumpkin will be dried at a temperature of 55...60°C for 5-7 hours!
  5. And then - another 2 hours to dry at a temperature of 70...80°C.

Store the finished product in closed boxes or other containers.


Dried pumpkin

Not bad, huh?.. 5-7 hours cooking… But delicious. I ate!)) True, dried not in the oven, but in the Russian oven. And the recipe there was a little different: the pumpkin was first steamed a little, and then dried. It turns out very tasty. The texture is dense, a kind of hard chewing gum ... You chew it, you chew it, it gradually melts ... A tasty thing. In general, there are many similar recipes, here is another one:

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Dried pumpkin

  1. Pumpkin of any dessert variety cut into cubes 3 x 3 cm.
  2. Preheat the oven to 60°C.
  3. Place the pieces on a tray and dry (door open!).
  4. Trying.
  5. When ready, sprinkle with powdered sugar.
  6. Store in paper bags.

Dried pumpkin

Food supplement - pumpkin powder!

This is generally something. An unusual recipe, let me tell you. What is this powder for? To be added to food - to improve and strengthen the body. It is believed that it lowers cholesterol levels, improves bowel function (pure fiber), improves the condition of chronic kidney disease - and this is only a small part of the useful properties. In general, a recipe for those who especially care about their health.

Recipe for pumpkin powder:

  1. Wash pumpkin, peel from skin.
  2. Cut into pieces and remove seeds.
  3. Boil for 10-20 minutes.
  4. Grind through a fine sieve.
  5. Dry at 135°C in just a few minutes.

In general, this product is manufactured industrially, and you can buy it. After drying, a yellowish powder with a pleasant sweetish taste is obtained. If you dilute it in water, it will be the usual pumpkin puree.


Candied pumpkin

This is closer to the usual recipes. So:

  1. We wash the pumpkin, peel from the skin and remove the seeds.
  2. Cut pulp into cubes.
  3. Prepare sugar syrup: 1200 g sugar, vanillin and 1 lemon (3 g citric acid) per 200 ml water.
  4. Pour pumpkin with syrup and boil 5 minutes.
  5. Then keep pumpkin in syrup for another 6-8 hours.
  6. Bring back to the boil, cook for 3-5 minutes.
  7. Again insist , this time until 12 noon.
  8. Throw on a sieve, dry and sprinkle with sugar, or better with powder.

Candied pumpkin

Keep this yummy in closed glass jars.

Pumpkin purée

Can be puréed with apples or plums. The recipe consists of several steps:

  1. Pumpkin and apples peel from peel and seeds.
  2. Pass them through a meat grinder.
  3. Add sugar at the rate of 4 tbsp. spoons of sugar per 1 kg of pumpkin and 0.5 kg of apples.
  4. Boil over low heat for 2 hours.
  5. At the very end of cooking, add 1 teaspoon of citric acid to puree (at the same proportions).
  6. Hot fill into cans and close.

Pumpkin puree

If making puree with plum , the recipe is slightly different:

  1. Take pumpkin and plum in equal proportions, peel and cut.
  2. Boil in a little water until soft.
  3. Grind through a sieve or grind with a blender.
  4. Then bring the puree to a boil and pour into jars.

Pickled pumpkin

There are a lot of recipes for pickling pumpkin. Here is one of them.


Ingredients

  • pumpkin
  • Water - 1l
  • Vinegar 9 % - 80 ml
  • Salt - 30 g
  • Sugar - 20 g
  • LAVEN, BROWER 903 901 900
    1. Peel and cut the pumpkin into cubes, then scald and cool.
    2. Place the pumpkin, spices in prepared jars and pour over the marinade.

    In general, like ordinary cucumbers. Who tried? Your opinion is interesting. We have a lot of pumpkins, so I think, can I do this, for a change? And then everything is cucumbers and cucumbers ...


    Pickled pumpkin

    In this video, Alena, a regular author of our Youtube channel, will show you another way to cook delicious pickled pumpkin.

    And I was also interested in this pickled pumpkin recipe .

    Ingredients

    • Water - 5 l
    • Horseradish, chopped (here it is again) - 20 g
    • Celery leaves - 25 g
    • Dill greens - 50 g
    • Bay leaf - 2-3 pcs.
    • Hot pepper - 1 pc.
    • Vinegar - 200 g
    • Salt - 250 g
    • Pumpkin - 3-4 pcs. large

    Preparation

    1. Cut the peeled pumpkin into cubes and blanch for 5 minutes in boiling water, then cool and arrange in sterilized jars.
    2. Pour marinade over and sterilize in jars at 85°C water for about half an hour (for a 3 liter jar). Everything.

    Which recipe did you like best?

    1. Cut beans into sticks, pepper into half rings and pumpkin into cubes.
    2. Tomatoes and garlic must be passed through a meat grinder or, more simply, chopped with a blender.
    3. Add sugar, salt, oil and vinegar to the mixture.
    4. Dip all chopped vegetables and dill into it and put on fire. Cook, stirring, 40-50 minutes.
    5. Divide into sterilized jars.


    Vegetable and pumpkin caviar

    Must be a very tasty thing. What does she need? Write it down.

    Ingredients

    • Pumpkin, green beans, tomatoes, apples and bell peppers - all 1 kg each
    • Onion - 0.5 kg
    • Sugar - 0.3 kg
    • Salt - 50 g
      • Vinegar - 901

    Caviar from vegetables and pumpkin

    Preparation

    1. Peel all the vegetables and pass them separately through a meat grinder, chop the onion.
    2. Then take a basin, pour oil into it and sauté the onion for 10 minutes.
    3. Add pumpkin and tomatoes, salt and sugar and bring to a boil.
    4. Then add all the other vegetables there as well. Boil everything together for 1 hour over medium heat. Add spices to taste and cook for another 10 minutes.
    5. Arrange in banks and roll up.

    Pumpkin salad

    From the same pumpkin! But with spices.

    Ingredients

    • Pumpkin - 1 pc. medium size
    • Onion - 2 pcs.
    • Vinegar - 600 ml
    • Water - 300 ml
    • Sugar - 100 g
    • Salt - 30 g
    • Black and allspice peas - 5 and 3 pcs.
    • Mustard seeds - 1 teaspoon
    • Bay leaf - 2 pcs.
    • Cloves - 2 pcs.

    Pumpkin salad

    Preparation

    1. Peel the pumpkin, cut it, sprinkle with salt and leave for a day.
    2. Prepare marinade: mix all other ingredients and heat until sugar and salt dissolve, cool.
    3. The next day put the pumpkin in jars and pour over the marinade. Cold!
    4. Sterilize jars for 1 hour in boiling water. And roll up.

    Pumpkin in apple juice

    Needed : medium sized pumpkin, 1 liter of juice and 200 g of sugar.


    Pumpkin in apple juice

    Preparation

    1. Peel and cut the pumpkin into cubes, pour boiling juice with sugar. You can add some ginger or cardamom if you like. Keep the pumpkin in the juice until completely cooled.
    2. Then we put it on the fire and cook for 20 minutes, after which we put it in sterilized jars and roll it up.

    For this recipe, you can use some other juice, the main thing is not too sour.

    Pumpkin Jam

    This is the simplest recipe.

    Ingredients

    • Pumpkin - 1 kg
    • Sugar - 1 kg
    • Water - 400 ml
    • Vanillin - to taste, you can without it at all

    Pumpkin jam

    Preparation

    1. Cut the peeled pumpkin into cubes and blanch for 5 minutes. Cubes up to 3 cm.
    2. Pour boiling syrup over and leave overnight.
    3. Boil for 20-30 minutes in the morning and remove from heat again for 2 hours.
    4. And finally - cook until done. How to determine readiness? The pumpkin pieces become translucent.
    5. Add vanilla at the very end (optional). And that's it, it remains to decompose into banks.

    Must be delicious. I ate zucchini jam, but something didn’t happen from pumpkin. By the way, you can add pears or apples to this jam. The cooking process is similar.

    I was also interested in this recipe.

    Pumpkin and orange jam

    Ingredients

    • Pumpkin - 1 kg
    • Water - 1 l
    • Oranges - 3 pcs.
    • Walnuts - 1 cup



    Pumpkin and orange jam

    Preparation

    1. Squeeze the juice from the oranges and grate the zest.
    2. Boil the sugar syrup, dip the pieces of pumpkin into it and cook until half cooked.
    3. Add orange juice, zest, nuts and cook until the jam thickens.
    4. Pour hot into prepared jars and seal.

    I think it's delicious. I will try to cook in a small amount, then I will share my impressions. And it's easy, which is a plus.

    By the way, somewhere I even saw a recipe for jam with pumpkin and physalis. It is cooked in the same way, only 0.5 kg of physalis, 1.5 kg of sugar and 1-2 cloves are taken for 1 kg of pumpkin. And here's the original recipe.

    Pumpkin and mountain ash jam

    Ingredients

    • pumpkin-1 kg
    • Rybabi ripe-100-200 g
    • Sugar-0.5-1 kg
    • Water-100 ml
    • Lemonic acid-1 h. spoon
    • Ginger or cinnamon, whichever you prefer - 0.5 teaspoon

    Pumpkin and rowanberry jam

    Preparation

    1. Dip the peeled and diced pumpkin into sugar syrup and bring to a boil.
    2. Boil for half an hour, then add the mountain ash and cook for another 15 minutes.
    3. Pour into jars, close and wrap.

    Pumpkin marmalade is cooked in the same way as jams, with the only difference that all ingredients are ground to a puree.

    Learn more