When leaves are 4-6" tall, use scissors or a sharp knife to cut leaves 1-2" above the soil.

Pinch off the top sets of leaves back to a new leaf set below.

Dry beans: Allow bean pods to fully dry on the plant. When the outer pod is paper thin and you hear the beans rattle when you shake the pod, remove beans from outer pods.

Shelling Peas: Beans are ready to harvest when pods are plump and bulging.

Snap beans: Harvest when pod is the width of a pencil (or slightly smaller for haricot vert varieties). Harvest wax beans should be fully yellow.

To harvest beans, pinch stem of bean pod while gently pulling away from plant. Keep the stem attached to the bean.

Loosen the soil around the beet with your hands or a garden fork, then gently pull it straight up by the greens to avoid breaking the root. Cut off the leafy tops about 1–2 inches above the beet, brush off excess dirt, and store the beet in a cool place. Save the greens as those are edible too.

Cut the main broccoli head from the plant with a sharp knife when the buds are tight and dark green.

Harvest sprouts when the small heads are firm, tight, and about 1–2 inches wide by twisting them off the stalk or cutting them with a knife. Start picking the lowest sprouts first and continue upward as the upper sprouts mature over time.

Harvest cabbage when the head feels firm and dense by cutting it at the base of the stem with a sharp knife.

Harvest carrots when the tops of the roots are about ¾–1 inch wide by loosening the soil and gently pulling them straight out by the greens.

Harvest when stocks are 8-10” tall by cutting stems at the base of plant with sharp knife to harvest whole plant. Or harvest individual outer stalks as needed by cutting them off. Discard leaves.

Harvest leaves by gently pulling leaves downward to snap off large outer leaves. Don’t take more than 1/3 total leaves from a plant at one time.

When leaves are 4-6" tall, use scissors or a sharp knife to cut leaves 1-2" above the soil.

Harvest leaves by gently pulling leaves downward to snap off large outer leaves. Don’t take more than 1/3 total leaves from a plant at one time.

Harvest when fruit reaches desired size and ripeness by cutting the stem of fruit from vine with sharp scissors.

Slicing cucumbers are ready when 6-8 inches long

Pickling Cucumbers are ready when 3-4 inches long

Lemon Cucumbers are ready when small tennis ball sized

Once plant is 12" tall. Snip off individual leaves from the stem.

Use a sharp knife to cut the stem, leaving about an inch of the stem attached to the fruit. Be careful of the sharp spikes on the eggplant stem.

Remove bulb from the root at soil level with sharp knife. Eat the leaves in addition to the bulb.

Harvest garlic by loosening soil around bulb and pulling up whole plant by the stem.

Ready to harvest when lanterns turn brown and fruit is yellow/melon colored. Harvest by gently shaking the plant. Fruit that is ready will fall off.

Harvest leaves by gently pulling leaves downward to snap off large outer leaves. Don’t take more than 1/3 total leaves from a plant at one time.

Remove bulb from the root at soil level with sharp knife. Eat the leaves in addition to the bulb.

When stem is at least 1” wide, loosen with a fork and pull whole plant from soil. Remove a few layers of outer leaves and rinse off dirt

Trim tops and roots but don’t fully remove roots for longer storage life.

When leaves are 4-6" tall, use scissors or a sharp knife to cut leaves 1-2" above the soil. Or remove the outer leaves by gently pulling them downward to snap off. Or cut the stem at soil level to harvest the whole head of lettuce at once.

Cut the stems at the base of the plant with sharp scissors.

When leaves are 4-6" tall, use scissors or a sharp knife to cut leaves 1-2" above the soil.

Harvest onion by loosening soil around bulb and pulling up whole plant by the stem.

Cut the stems at the base of the plant with sharp scissors.

Once plant has reached 12" tall, harvest the largest outer leaves by snipping them off at the base of the plant. Do not harvest more than 1/3 of the leaves at a time.

Harvest parsnips when the tops of the roots are about 1 ½ to 2 inch wide by loosening the soil and gently pulling them straight out by the greens.

Harvest by pinching the stem of the pea pod while gently pulling away from the vine.

Shelling peas: When harvesting remove outer shell and eat the fresh seeds.

Snap peas: Harvest when plump and tender and seeds inside are immature. When vines reach the top of trellis (at least 6 ft tall) you can harvest pea tips with scissors.

Snap peas: Harvest when pods are small and before seeds form for a stir-fry type, or when seeds inside are fully formed for a larger, sweeter pod.

Harvest peppers using scissors or pruners to cut the fruit off the plant once they reach full size and the desired color.

Harvest by gently digging around the base of the plant and pulling up individual potatoes growing close to the soil surface. Use the remaining potato stems to pull up the potatoes and use your hands to sift through the soil where the plant was to retrieve any remaining potatoes that you didn't already pull up.

Harvest by gently pulling up by the leaves. Harvest larger ones first to allow smaller ones in the row to grow.

Cut stems back to new growth using sharp scissors. Prune back ⅓ in spring for large harvest.

When leaves are at least pencil size, harvest whole clumps by loosening soil and pulling up plants. You can also snip off individual leaves with scissors.

When leaves are 4-6" tall, use scissors or a sharp knife to cut leaves 1-2" above the soil.

When fruit is 6-8” long, use a sharp knife to cut the stem of fruit from plant. Careful to not allow the spiky stems to damage squash fruit.

Corn is ready to harvest when tassels are shriveled, ears are plump with rounded ends, and outer leaves of ear are green. You can also test ripeness by peeling back the tip of the ear and push on a kernel with your nail to release liquid. Watery means it’s not ripe. Milky means it’s ripe. Pasty means it’s overripe.

To harvest, gently pull the ear towards the ground to break it from the stem.

Cut stems back to new growth using sharp scissors. Prune back ⅓ in spring for large harvest.

Tomatillos are ready to harvest when the husk splits and fruit fills out husk.

Harvest cherry tomatoes by hand. Harvest full size tomatoes by cutting the stem with scissors or a knife.

Harvest at any size. Visible “shoulders” will indicate size of root.

Harvest by gently pulling the whole plant from the ground by the leaves. Use the leaves as a cooking green.

Harvest when the fruit turns a deep solid color and rind is hard. If you press your fingernail into the rind and it does not puncture, it is ready.

Harvest by cutting the stem of the squash from the vine, keeping 2" of stem attached to the squash. Handle fruits carefully, so not to bruise or scratch them. Keep fruit dry, and wipe off any excess dirt. Buttercup, kabocha, and butternut squashes need to cure before eating or storing. To cure, place harvested fruit in a warm, ventilated place for ~2 weeks. They will reach optimal eating quality ~2 months after harvesting. Delicata, spaghetti, red kuri and acorn squash should not be cured and can be eaten or stored immediately after harvesting.