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Harvesting Fall Veggies

By Jos Van Hage

Thanksgiving weekend for some gardeners is the weekend when they work in the vegetable garden harvesting the produce for the upcoming winter. By now, most gardens have been affected by a killing frost, which is good for some vegetables and not good for others. Tender crops such as beans, squash, peppers, corn etc. are killed by a frost and are no longer producing. For other vegetables such as potatoes, carrots, beets, onions, broccoli, cauliflower and cabbage they can take a little frost. Brussel sprouts, kale, parsnips, turnips, and leeks have their flavor enhanced by a good frost.

This is a good time of year to harvest the root crops (with the exception of parsnips, turnips and leeks) as temperatures that are more than a few degrees below zero can cause damage to the part of the vegetable that is above the ground. Carrots for example should have the crown covered or else when temperatures become quite cold the exposed crown will get small cracks in it which will not make them good for long term storage. Any part of the potato that is exposed will not only be green from light but will rot if damaged by frost.

To harvest carrots you will most likely need to use a fork or shovel to carefully dig along side the carrots, which will loosen them making it easier to pull them. After pulling the carrot break off the top and separate the healthy carrots from the diseased or damaged ones throwing them away. Carrots can be stored in sand or vermiculite or put into black garbage bags leaving the top of the bag slightly open to allow some air circulation. Store them in a room where temperatures are a few degrees above freezing, the humidity are high, and they will store for 5-6 months.

Potatoes should be dug up soon after the first killing frost, as they cannot withstand a lot of frost. Once the tops have died back and skin has thickened, the potato is mature and ready for harvest. Dig potatoes on a dry day and let them air dry for a few hours and then sort them out throwing out any that may have any rot on them. Storing a potato that has rot on it will cause all the surrounding potatoes to rot as well. Scab on potatoes should not have too much of an affect depending on the degree of scab. Very scabby potatoes may not store for as long as other potatoes. Potatoes are best stored in a cold dark room where temperatures are 5-10 Celsius and humidity is good. If temperatures are too cold, the potato will have a sweet taste. Some varieties are better keepers than others. The early, or mid-season types do not store as well as the late varieties. I have found that the ‘Yukon Gold’ are excellent keepers for a yellow fleshed potato. To extend the storage time on a potato remove any sprouts that appear on them in spring.

Onions are pulled when the neck of the onion is soft and the top falls over. Air-dry the onion either outside if temperatures are warm and dry or inside where there is air ventilation. Onions are dry when the neck has moisture left in it and the outer skin is dry. Store in a cool, dark, dry place.

For those vegetables that have their flavors enhanced by a frost, they can be left in the garden for a couple of more weeks before harvesting. Leeks, parsnips, turnips all store very well in a cold room where temperatures are just above freezing. Kale and sprouts can be picked, blanched, and thrown in the freezer.

Have a great Thanksgiving weekend! 

-Jos 

Jos Van Hage owns three Art Knapp's Garden Centres in the Prince George area
-Hart Highway
-HIghway 97 South at the Old Cariboo Highway
Highway 16 West

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