Allow pumpkins to ripen fully on the vine. A pumpkin ready to harvest will have a hard rind and mature seeds. The stem will turn from green to tan and be "corky" looking. Leave a short stem attached, as pumpkins do not store well without stems. The part of the fruit touching the soil will be cream to orange. Harvest before the first heavy freeze.

Use Storage Method

5. Cure pumpkins at 80 to 85°F and 80 to 95% relative humidity for 10 days before placing them into long-term storage. Pumpkins will keep well for 2 to 3 months, depending on the cultivar.

Nutrition note: 1/2 cup of cooked pumpkin contains approximately 25 calories and 1 gram of fiber and is an excellent source of vitamin A (26.5% DV). It contains smaller amounts of vitamin C (9.7% DV), calcium (2% DV), and iron (4% DV). Color = yellow/orange.


Harvest just as soon as the roots reach an edible size. For a salad type radish, this is 1/2 to 1 inch in diameter. Radishes grow quickly, a factor that contributes to a mild flavor and crisp texture. If growth slows for any reason or if the radish becomes overmature, it will become spongy or woody and have a pungent, hot flavor. Use Storage Method 1. Wash and cool radishes immediately. They will keep for 3 to 4 weeks.

Nutrition note: Radishes make a great low-calorie snack. 1/2 cup of sliced radishes contains 20 calories and 0 grams of fiber and is an excellent source of vitamin C (30% DV). Color = red.

0 0

Post a comment