May 26th, 2020
  • You should be able to recognize when a variety of crops are ready to harvest.
    • You might need to examine the color, size, taste, firmness, etc. of each crop to do so.
  • You should be able to harvest a variety of crops correctly.
    • When harvesting leafy greens (such as kale, collards, spinach, etc.) only harvest the largest outer leaves, leaving the smaller leaves in the center to continue to grow.
    • When harvesting root crops (such as carrots, radish, turnips, etc.), grip the base of the leaves (right above the soil) and gently pull until the crop comes out of the ground.
    • When harvesting fruits (such as strawberries, mulberries, peaches, etc.), pay attention to the color and firmness to know when it is ripe and ready to be picked.
    • When harvesting other fruiting crops (such as squash, peppers, eggplants, and tomatoes), use pruners or a harvest knife to cut the stem and detach from the plant.
  • You should be able to wash and store a variety of crops correctly.
    • Most fruiting crops should not be washed before storing in the refrigerator. Just give them a rinse directly before eating!
    • Leafy greens should be dunked in the sink to remove dirt and potential hidden pests, then stored in a bag in the refrigerator.
    • You can weigh your harvest to track the amount of food your crops are producing.