MATURED VEGETABLES

Sun (Auckland), Volume I, Issue 306, 17 March 1928, Page 30

MATURED VEGETABLES

RIGHT TIME TO HARVEST Many readers are often in doubt ato the correct time to pull their carrots, turnips, etc. Often good crops, are spoilt by premature using, and many get coarse because they are left in tii soil too long and become tough. Below is a chart that should be helpful to the average gardener and should be kept for reference when necessary. Beans (French and runner) are tenderest when some 6in long, when there are no “rusty” stains on them and when, as yet, they are not bulged out with the seeds. Cabbages are ready when they have formed a firm head, but they should bursting* 56 CUt at th ® flrst sign of Shorthorn Carrots are ready anv time after the tops are as big as sixpence. They may be examined for size by moving the soil away from them with the fingers. Cauliflowers should be cut while the curd is still firm and packed closely together, and before the pieces forming the curd divide and show vacancies between. Cucumbers should be gathered before they lose their dull bloom, before they lose all their wrinkles, before they begin to yellow at the stem, and before the old flower drops oft the point. Leeks may be used any time after they are large enough. Marrows are best cut when about a foot long and while still green. Allow none to ripen till near the end of the season. Mustard and Cress should be cut when rather more than an inch high and before they make their second pair of leaves. Onions can be pulled for use at any time, but for keeping they must ripen and the tops be nearly dead. Peas should be allowed to become well filled before gathering, but it is a bad policy to wait till the pods become whitish and there is a seam down the front from stem to point. Early Potatoes: The only way to ascertain when these ought to be lifted is to uncover certain roots, examine the size of any tubers brought to light, and also test their skin with the thumb-nail to ascertain if it is firm and tough.