The Utah State Fair is approaching and gardeners will enjoy a special treat at the demonstration garden. The garden is planted and maintained by USU Extension horticulturalists and master gardeners. It demonstrates new and superior varieties of vegetables and flowers as well as ideas for integrating these plants into the landscape. The garden is located just west of the Administration Building and north of the Fine Arts Building.
Displays of fruits and vegetables are a highlight of any fair. Produce can be entered on Thursday, Sept. 6, and there is a small entry fee. Judging numerous fairs throughout the state gives me a chance to see what grows well and what wins prizes. The difference between a prize winning entry and a mediocre one is often knowing how and when to harvest produce.Uniformity is very important. Many entries require several specimens of the same plant. It is far more important that the entries are uniform than that the largest one is exhibited. In fact, size really makes a difference only when entering giant pumpkins, squashes, etc. Produce should be at prime marketable size for best results. The following tips not only give the best produce but should help competitive entries.
Root crops
Beets should be harvested when golf ball to tennis ball size. Large beets are overmature, become woody and lose flavor and texture quickly. Beets grow rapidly and successive plantings provide quality beets for the table or for preserving. Carrots should not stay in the ground until they become large or woody. The highest quality carrots are smaller, more tender and much sweeter. Garlic should be pulled when the tops start to dry and turn yellow. Allow them to cure for several days and store in mesh onion bags. Onions do not need to have the tops trampled or removed to cure them. As the bulbs mature, the tops will fall over naturally. Pull or dig carefully and store them in mesh sacks.
Horseradish makes its best growth in the cool autumn weather and should be harvested just before the ground freezes. Jerusalem artichokes are harvested in the late fall after the top growth begins to die. High quality parsnips are difficult to find in markets. Harvest the roots or allow them to remain under a mulch layer. Parsnips are resistant to decay and freezing injury. The flavor is enhanced by exposure to cold, but they can be eaten before frost. They are not poisonous even if they have not been frozen. Harvest potatoes as the vines die back. This hardens the skin and the potatoes store much better.
Vine crops
Peppers are harvested according to the use of the pepper. Bell peppers are harvested when they are fully expanded but before they start to turn red. Chili peppers are harvested as young green peppers for chili sauce, or allowed to mature on the plant for dried chilies. Eggplants are edible any time the fruit forms. Harvest them before they get too large. The outside skin should be shiny and inside seeds should be small and underdeveloped. Long Japanese eggplants are best at hot dog size. Test the maturity by pressing on the fruit with your finger. If the indentations made by your finger remain, the fruit is mature.
Melons and squashes are also approaching maturity. Cantaloupes pick themselves when ripe. Watch the stem and when a crack appears around where it is attached to the fruit, they are ready for harvest. Related melons usually change color on the rind and soften on the blossom end.
Check watermelons frequently. The small tendril opposite the stem end withers and turns brown as an indicator on many varieties. The ground spot where the melon touches the ground changes from a pale white or green color to a creamy yellow color when melons are ripe. Watermelons can also be "thumped or slapped" to determine proper maturity. Ripe melons give a dull thump rather than a hard or metallic sound. Over-ripe melons have a very low, dead sound when slapped. Always cut, not pull, the stem from the vine to prevent rot from developing. Don't pick them prematurely as they do not increase in quality or sweetness after they are picked.
Continue to harvest all summer squash frequently. If they are allowed to mature on the vine, the vines stop producing. Winter squash should be fully matured before use. Determine the maturity on winter squash by sticking your thumbnail into the stem near the fruit. If the indentation does not fill up with liquid the squash may be mature. Stems on winter squash generally turn light green when ripe. Skin color is not always a reliable indicator of maturity.
Pumpkins are similar to winter squash. Unless you are trying to get them into the fair, they should grow for several more weeks. All squashes should have the stem cut from the vine. Never pick them by breaking the stem off the fruit. This allows decay organisms to attack and cause the squash to spoil.
Cabbage is harvested when the heads are large and firm. If they become overly large they may burst or bulge. Celery can be harvested any time it reaches sufficient size. Blanched celery is harvested two weeks after starting the blanching process. A good indicator of maturity of blanched celery is when the inside stalks and leaves reach the same height as the outer ones. Kale is harvested before the leaves become hard and tough. The young leaves have the best flavor and texture. Kale is frost hardy and can be harvested even after snow fall.
Enjoy the fair and enjoy the fruits of your labors. Harvest time makes gardening worthwhile and is a true delight for the stomach and the soul.