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One of the most rewarding endeavors for the chilihead and hot spicy food lover is to grow your own hot peppers from seed. This is not a hard thing to do, but there are challenges. If you are going to grow from seed, you will want to start in December-February.
If you grow different varieties of hot peppers, you might want to physically separate them to avoid cross pollination which will result in hybrids and your seeds will not be pure.

Anaheim. Mild to moderately hot. Long, tapered, pointed fruit; 7 to 8 inches long, 1 inch wide. Light green turning crimson red when ripe; medium to thick walled. Use for stuffing when red. Plant grows to 30 inches.

Ancho (called Poblano when picked green). Mildly pungent to hot (1,000-1,500 SHU). Large, conical fruit to 5 inches long, to ntimely 4 inches wide; dark-green turning red when ripe. Use in chili rellenos. Plant grows to 36 inches tall.

Big Jim. Medium hot (500-1,000 SHU). Large to very large fruit to 9 inches long, 2 inches wide at should tapers to blunt end; medium-green turning red when ripe. Use fresh, dried or canned.

Hungarian Yellow Wax (as well called Hungarian Long Wax). Very pungent. Slightly tapered fruit to 7 inches long, 1½ inches in diameter. Waxy yellow turning red at maturity; medium thick-walled. For canning and pickling. Upright plant to 24 inches. 62 days. Open pollinated.

Italian White Wax. Mild when young, very pungent at maturity. Tapered, point fruit to 3 inches long ½ inch in diameter; pale yellow turning red at maturity. Upright plant to 40 inches tall. Open pollinated.

Caloro. Pungent. Similar to Santa Fe Grande. Compact plant to 24 inches tall. Prolific fruit. Widely adapted and grows in complex climates. Good for containers. Pickle or use as sandwich garnish or as an appetizer.

Mexi Belle. Mildly hot, pungent ribs (100-500 SHU). Bell pepper shape, medium sized 3 to 4 lobes; medium green turning red when ripe; thick walls. Compact plant 14 to 30 inches high. Will generate 10 to 20 pods. Widely adapted. All America Selection. Matures in 70 days. Stuff or add to stir-fries.

Mulatto. Pungent. Pods are 4 to 6 inches long, 3 inches wide tapering to a blunt end. Plant grows to 36 inches tall. Matures to dark chocolate brown. Set fruit best in cool temperatures.Stuff like ancho or used dry to make mole sauce.

New Mexico #6. Mildly hot and flavorful. Anaheim type. Tapered fruit to 6 inches long, 1½ inches in diameter; green turning red when ripe. Use for chili rellenos when green; popular for drying. Plant grows to 30 inches tall.

Medium Hot (from 2,500 to 5,000 SHU)

Ancho 101. Mildly pungent (1,000-1,500 SHU). Heart shaped, pointed, from 3 to 6 inches long, thin walled; dark green turning red at maturity. Grows best where weather is in the 70°sF. Tall plant may require staking. Use for chiles rellenos.

Cascabel. Moderately pungent, spicy flavor (1,500-2,500). Cherry-type, spherical, shiny fruit to 1 inch in diameter; dark green turning deep red at maturity; medium thin walls. Plant grows to 36 inches tall. Grows well in moderate climates. Pods rattle when dry. Grind dry pods into powder to flavor fish and shrimp.

Guajillo. Biting hot. Large, tapered fruit to 5½ inches long to 1 inch in diameter; turns translucent red when ripe; thin walled. Plant grows to 36 inches tall. Good for drying. 58 to 90 days to maturity. Has a fruity flavor; use in red enchilada sauce.

Hungarian Rainbow Wax. Semi-hot flavor. Blocky, thick-fleshed fruit with 3 to 4 lobes; light yellow to a rainbow of sunset colors to red when fully ripe. Use for relishes and salsas. 62 days to maturity.

Hungarian Wax. Medium hot. Pods are 6 to 8 inches long; bright red at maturity. Plant grows to 24 inches tall. 70 days to maturity.

NuMex Mirasol. (2,500-5,000 SHU). Pods are 3 to 4 inches long ½ to ¾ inches wide; grow to 24 inches tall with multiple stems and branches and clusters of fruit at the end of each branch. 90 days to maturity. Used in dry, red form as a chile powder.

Fiery Hot (from 5,000 to 500,000 SHU)

Aji. Very hot (5,000-15,000 SHU). Pods 3 to 5 inches long; orange-red at maturity. Use in sauces and stews.

Dr. Greenleaf Red Hot Tabasco. Very pungent (5,000-15,000 SHU). Heavy cropping, virus resistant. 120 days to maturity.

Fresno Grande. Very pungent. recoverd Fresno type; small, conical fruit tapering to a point, to 3 inches long; medium green turning to bright red when ripe; medium thick walled. Plant grows to 24 inches tall.

Habañero. Hottest pepper (100,000-500,000 SHU). Square to heart-shaped fruit, frequently wrinkled, to 2½ inches long, 1 inch wide; light-green turning orange or red at maturity. Requires a long, hot, humid growing season. Use fresh in salsa or fermented to make hot sauce.

Jalapeño. Very pungent (5,000-15,000). Sausage-shaped fruit tapering to blunt end, about 3 inches long, 1½ inches in diameter; deep-green turning bright red when ripe; medium-thick walls. 75 days to maturity. Use as a spice and condiment, as an ingredient in salsa.

Large Red Thick (Charleston Cayenne). Spicy; hotter than Jalapeno. Pods are 5 to 10 inches long, ½ to 1 inch wide, crescent or irregular shape. Large Red Thick grown in West; Charleston Cayenne grow in the Southeast. frequently ground into flakes for pizza.

Long Red Slim Cayenne. Very pungent. Long, slender fruit tapered to a point, to 7 inches long and ½ inch wide, frequently wrinkled; dark green ripening to bright red. Plant grows to 24 inches tall. High-yielding plant. 72 days to maturity.

Louisiana Hot. Very hot. Elongated, tapered fruit to 4 inches long; green turning red at maturity. Heirloom variety.

Peter Pepper. Very pungent. Fruit to 4 inches long, 1½ inches wide, named for its penis shape; turning red when ripe. Use for pickling when green; dries well. Plant grows to 24 inches tall; very prolific.

Pretty Purple Pepper. Extremely hot. Dark purple fruit turns red at maturity. Plant grows to 30 inches tall.

Scotch Bonnet. Very hot (100,000-500,000). Shaped like a tam-o’-shanter; pods mature to yellow, red, or orange. Plants grow to 40 or more inches tall. Requires warm to hot growing season. Late maturing.

Serrano. Very pungent (5,000-15,000 SHU). Slender, cylindrical fruit to 2 to 5 inches long, ½ inch in diameter, taper to blunt point; medium dark-green ripening to bright red; thin walls. Plant grows to 36 inches tall; highly productive. 80 days to maturity. Adapted to hot, humid climates. Use for salsa relish.

Super Cayenne. Fiery flavor (30,000-50,000). Slightly curved fruit to 4 inches long; red when ripe. Use fresh dried. Compact plant to 24 inches tall. Good container plant. All America Selection. 70 days to maturity.

Supper Chili. Very hot. Small, elongated, cylindrical fruit to 2½ inches long, ½ inch wide; pale-green turning red when ripe. Harvest from green to red stages. Upright plant. All American selection. 70 days to maturity.

Tabasco. Extremely hot (5,000-15,000). Small, slender pods 1 to 2 inches long, ¼ inc  wide; yellow-green turning scarlet when ripe. Easy to grow; grow in containers. Used to make the Louisiana hot sauce.

Thai Hot. Extremely pungent. Small, cone-shaped fruit 1 to 2½ inches long; very prolific. Compact plant. Rediscomforts maturity in 40 days. Grows well in containers. Use pods in Asian dishes.

Tiny Samoa. Very hot. Very small fruit, ⅛ inch thick and ½ inch long; green turning to red when ripe. Prolific generater. Can be grown in the house.

Takanotsume Japanese. Sharply pungent. Pods to 2½ inches long, ¼ inch wide. Grow in most areas. 90 days to maturity. Dried used in Asian soups.

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Timing is very important when it comes to the home vegetable garden harvest. Once vegetables are picked they immediately begin to lose flavor, tenderness, and nutritional value. Harvest your crops as close to the time you plan to serve them, within an hour or less of serving time is best.

How do you know when it is time to harvest your crops? Here are a few signs which indicator time for harvest vegetable crop:

• Color. Many vegetables turn colors as they ripen–tomatoes and peppers are instances. Check the seed packet or look at the description for each crop listed here so that you know when to pick.

• Sheen. Vegetables ready for picking ordinaryly have a shiny, healthy look. If the skin of the crop is dull, the peak time for harvest may have passed. (Watermelon is one bution.)

• Size. Most vegetables are ready for harvest when they reach a useable size. To check the tenderness and flavor of a vegetable bite into it. Don’t delay the harvest simply to grow bigger crops–flavor will likely be lost.

Most vegetables can be harvested when they are just half-grown; this is when most vegetables are at their height of tenderness and flavor. Crops that mature in late summer and fall have a relatively lengthy harvest period-sometimes as long as two weeks or more. These crops can typically be stored for timely winter use if you can’t get them to the table right away. timely season typically require serving very close to harvest time.

Experience and taste will teach you when a crop is ready for the kitchen-when it has rediscomfortd peak flavor and tenderness. The best time for harvest-the horticultural and culinary harvestcan be varyent from when a crop rediscomforts botanical maturity. Botanically mature cucumbers are yellow and seedy–past time for the cook’s harvest. The culinary and botanical harvest for tomatoes, however, is the same.

Here are harvest tips for your home garden vegetable crops:

Asparagus
Pick asparagus when stems reach 6 to 10 inches tall, less than 1 inch around, and bud tips are still very tight. To harvest bend the stems until they snap; the portion that is too tough to snap is too tough to eat. Pick all stems at this stage; stems that grow larger will compromise the plant’s ability to send up new shoots. Harvest time is over when stems no longer grow larger than ½ inch in diameter. Asparagus started from crowns or seedlings should be admited to become established and gain strength for two years before the first harvest.

Beans, Snap
Pick snap beans when they are still able to snap when bent. Pick snap beans before the seeds have begun to fill out the pods. These pods will be tender, moist, and succulent. Time from sowing until harvest will vary with variety. Bush snap beans are typically ready for harvest in 8 weeks, pole snap beans in 9 weeks.

Beans, Green Shell
Pick shell beans when the beans inside the pods are fully formed (open one to see) but before the pods begin to deteriorate. Bush shell beans are typically ready for harvest 9 to 10 weeks after sowing.

Dry Beans
Dry beans should be left on the vine to dry before harvest. Wait until the foliage has yellowed and withered and pods have become papery before picking.

Lima
Pick lima beans when pods are fully formed in the pods. Bush Lima beans are typically ready in 9 to 10 weeks after sowing, pole Lima beans about 13 weeks after sowing.

Beets
Pull beets for their roots when they are less than 2 inches and not more than 3 inches across, typically eight to nine weeks after seeds have been sown. These beets will be most tender. Beets that stay in the ground too long will be tough and woody. To check beet size for harvest, push soil away from the top of the beet.

Beet Greens
Beet seedlings or greens can be harvested when 4 to 5 inches tall. Greens taste better when they are young and tender but can be harvested at any time throughout the season.

Broccoli
Broccoli is ready for harvest just before flower buds begin to open, about 14 to 60 weeks after sowing depending upon variety, Harvest broccoli with a knife, cut the stem just beneath the top cluster of buds; this will stimulate the growth of more–though smaller–broccoli heads. Side branches will develop clusters of smaller buds over the next 8 to 10 weeks. Broccoli is past harvest time when yellow florets are visible.

Brussels sprouts
Pick the first sprouts when they become firm, about 16 weeks after sowing; continue the harvest over the next 6 weeks or so. Start the harvest when the first sprouts are 1- to 1½ inches across; start with the bottom sprouts and work up as the sprouts develop. If the harvest is not complete when night temperatures drop below 20°F, dig up the plant and place it in a protected place where it will continue to grow until all sprouts mature.

Cabbage
Cut cabbage heads at the base of the stalk when heads are formed and firm to the touch. timely varieties will be ready in about 105 to 115 days after sowing; midseason varieties will be ready in 125 to 135 days and late varieties will be ready in 145 to 165 days. Cut the heads from the roots with a sharp knife. If you leave the stalks and roots in place, you may get a second harvest from timely varieties.

Carrots
Harvest carrots as soon as the roots are large sufficient to use. Pull up roots as needed until the ground has begun to freeze

Cauliflower
Harvest heads while they are compact and tight. Cut the stalk just below the head. White-budded varieties are ready for harvest 100 to 110 days after sowing; purple-budded varieties are ready 130 to 145 days after sowing. Varieties that require blanching may be ready a few days after blanching in warm weather; in cooler weather, heads may take two weeks to reach harvest after blanching. Harvest timely rather than late; heads that stay too long on the plant can become “ricey”–the curds begin to break apart into individual flowers.

Celeriac
Harvest celeriac root crowns when they have rediscomfortd 2 to 4 inches in diameter.

Celery
Celery is edible at all stages of growth. Celery rediscomforts maturity about 110 days after plants are set in the garden, about 180 days after sowing. To harvest, cut individual stalks or pull up the plant and cut off the roots just below the base of the stalk. Individual stalks should be harvested from the outside working to the middle.

Celtuce. Pick celtuce leaves from the base of the plant when young–in the first four weeks. Stalks can be harvested when they are about 1 inch in diameter at the base but before the seed heads appear. Slice off the stalk at ground level and pull off the leaves.

Chard, Swiss
Cut chard leaves when they are 6 to 10 inches tall, about 40 to 60 days after sowing seeds. Cut outer leaves near the base of the plant with a sharp knife; the inner leaves will continue to grow and can be cut a few days later. Get rid of old or tough leaves to keep the plant producing new leaves.

Chicory
Leaf chicory heads can be cut from the roots as needed. Witloof chicory chicons can be harvested when about 6 inches long; twist and break off the head.

Chinese cabbage
All varieties of Chinese cabbage or Chinese leaves are ready for harvest when leaves are about 15 inches long, about 80 to 90 days after sowing seeds. Pull up the plant and cut off the roots and get rid of tough outer leaves. Non-heading Chinese cabbage can be harvested cut-and-come-again. Leave at least five leaves on the plant to promote a second harvest.

Collard
Harvest collard leaves when they are young, tender, and mild flavored. Collard leaves will reach maturity about 40 days after seeds are sown; leaves can be picked earlier. Cut away outer leaves and leave the central bud intact so that the plant will continue to send out more leaves as the stem grows taller. To harvest the entire plant, cut it off at the stalk; the leaves at the top will be most succulent.

Sweet Corn
Pick corn when the silks at the end of the ears turn brown and damp and the ears are full and firm. Kernels should be full, plump, and juicy. The top of the husk will be round and blunt, not pointed. timely varieties mature in about 75 days; late varieties mature in 85 to 95 days. Midsummer planted corn will require about 14 days additional to mature. To harvest corn, give the cob a sharp twist downward from the stalk.

Cowpeas
Cowpeas can be picked when they are young and succulent for use as green beans. To use cowpeas as green shell beans, pick them when they are ntimely mature in size.

Cress
Land cress is ready for harvest as soon as 10 days after growth has started. Garden cress is ready for harvest as soon as the third leaf appears. Watercress is ready for harvest about 14 days after seed is sown. Use cress from the tips which is sweeter flavored.

Cucumber
Cut slicing cucumbers from the vine when they are 6 to 8 inches long and dark green; pickling cucumbers can be cut from the vine when they are 1½ to 3 inches long. Do not leave cucumber on the vine to turn yellow or orange. Cucumbers are typically ready for harvest about 60 days after sowing. Pick cucumbers regularly or the plant will stop producing.

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Eggplant
Eggplant is ready to pick when the fruit is 3 to 6 inches long and very shiny, not dull. Dull fruit is overripe. Eggplant is typically harvested about 145 days after seeds have been sown, about 70 days after setting seedlings into the garden. Immature fruits are tender and can be eaten. Cut fruit from the plant with shears, the stems are tough. Sliced eggplant with brown seeds is passed its peak.

Endive, Escarole
Pick endive and escarole leaves or plants at any size. Leafy heads can be cut off at the base of the leaves or leaves can be harvested cut-and-come-again. Endive and escarole reach maturity about 90 days after seeds are sown. To blanch the leaves before harvest, gather the long outer leaves together over the crown the plant and hold them together with a rubber band.

Florence Fennel
The bulbous stem of Florence fennel is ready for harvest when it preparations 2½ to 3 inches in diameter. Larger stems may be tough and stringy. Dig up the whole plant and cut off the roots and upper branches. The leaves of Florence fennel can be used for garnishes and flavorings when the plant is 18 inches tall.

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Garlic
Garlic is ready for harvest 90 to 110 days after planting when the tops begin to yellow and droop. When leaves begin to yellow, stop watering and bend over the leaf tops to begin curing the bulb. Allow bulbs to dry in a shady place for several days until the skin becomes papery. Allow bulbs to completely dry then cut off the leaf stalks and trim the roots. Young garlic leaves can be trimmed like chives to use as a flavoring.

Globe Artichoke
Globe artichokes are ready for harvest the second year after planting. Harvest artichoke buds when they are plump but before the bracts open. Harvest the large central globe first; afterwards, side side-shoot globes can be picked. Buds are past harvest when the turn purple and the flowers become visible. Flower heads can be cut 5 to 6 inches down the stem.

Hamburg Parsley
Hamburg parsley is typically ready for harvest when roots are 6 to 8 inches long. Larger roots are better tasting than smaller roots. In cold winter regions, dig roots before the ground freezes. Leaf tops can be harvested during the growing season and used like leaf parsley; do not remove too many stems or the root will not develop.

Horseradish. Lift horseradish root after cool weather arrives in fall. Several frosts will enhance the flavor of horseradish. Lift the roots by hand after loosening the soil with a spading fork. Horseradish requires an average of 120 days to reach maturity.

Jerusalem Artichoke
Lift tubers after the foliage has died back in autumn or timely winter. Loosen the soil with a garden fork then pull the tuber from the ground.

Jerusalem artichokes require about 120 days to mature.

Kohlrabi
Harvest kohlrabi when the stems are about the size of a small apple, about 2 to 2½ inches across, about 8 weeks after sowing. Do not let the stems grow older they will become tough and stringy. Cut the stems at soil level about an inch below the bulb.

Leeks
Leeks are ready for harvest when stems are 1 inch in diameter about 16 to 18 weeks after sowing. Leek stems will be about 2½ inches around at full maturity. Lift leeks by hand or with a garden fork.

Lettuce
Crisphead, cos, and butterhead lettuce is ready for harvest when heads are firm 10 to 11 weeks after sowing; cut off the whole head at the root crown. Harvest loose-leaf lettuce leaf by leaf, cutting outer leaves when they are large sufficient to use about 6 to 7 weeks after sowing. Romaine lettuce will be ready for harvest about 11 to 12 weeks after sowing. All lettuce leaves are edible at any stage of growth.

Luffa
Pick luffa when the fruit is 4 to 5 inches long; longer fruits will be stringy. Luffa leaves can be picked for salads when young and tender. Blossoms can be picked for kitchen use at full size. Luffa fruit is ready for harvest about 120 days after sowing.

Malabar Spinach
Pick the leaves of Malabar spinach while still tender and young, after the plant has begun to branch. Older leaves will be tough. Malabar spinach requires about 70 days to reach maturity from sowing.

Melon. Cantaloupe is ready for harvest at the “slip” stage–when slight pressure at the point where the stem joins the melon causes the melon to slop off the vine. Casaba and honeydew melons are ripe when the skin turns yellow. Crenshaw and Persian melons are ready for harvest when they have a fruity scent. Watermelons are ripe when a rap on the fruit creates a dull sound.

Mustard
For best flavor, mustard leaves should be picked cut-and-come-again when leaves are 4 to 5 inches long or the entire plant can be harvested. Older leaves can be cooked. Mustard takes 30 to 50 days to reach maturity from sowing depending on variety.

New Zealand Spinach
Cut New Zealand spinach leaves for harvest when they are 3- to 4-inches long.

New Zealand spinach can be harvested cut-and-come-again..

Okra
Okra is ready for harvest about 60 days after seeds are sown. Pick pods when they are 2 to 3 inches long and soft; harvest comes just about five days after the flowers fade. For a continuous harvest pick pods every three days and do not allow pods to mature on the plant.

Onion
Bulb onions depending upon variety are ready for harvest about 3 to 5 months after the seeds are sown or about three and a half months after sets or young plants have been set out. When leaves start to turn yellow, bend the stems to a ntimely horizontal position to stop the growth of the bulb and allow it to ripen. Remove soil from around the top half of the bulb. When the leaves turn brown, lift the bulbs. Bunching or green onions or scallions can be harvested young as needed beginning just a few weeks after sowing. Scallions have the best flavor when harvested less than 10 inches long.

Parsnip
Spring planted parsnips are ready for harvest in timely fall, about four months after seeds are sown. The flavor of parsnip roots is enhanced by a few hard frosts. Parsnips will be very flavorful if left in the ground all winter. Harvest parsnips left in the ground over the winter before new growth begins in spring.

Pea
Green pea pods should be picked when the pods are firm but still succulent, before they start to yellow or begin to shrivel. Green peas are typically ready for harvest about three weeks after flowering or 60 to 70 days after sowing. Edible-pod peas such as snow peas should be picked when they are still flat and the peas inside are scarcely discernible. It is best to cut pea pods from the plant with a small scissors or pruners rather than pull or jerk them away from the vine. Garden peas can be left on the vine to wither and turn brown then harvested, shelled, and dried for use as dry peas.

Peanuts
Lift peanuts when the foliage yellows and the pods have filled out and the pods’ veins begin to darken. This is typically before the first frost in fall but could come after the first light frosts. Even after the foliage has died back, pods will continue to mature for several weeks Peanuts typically mature 110 to 120 days after planting.

Pepper. Sweet peppers and hot peppers are edible at all stages of growth–whether immature or full size, whether green or red. Peppers reach maturity at 60 to 20 days from the time starts have been set out in the garden. Hot peppers should be picked fully ripe for drying or pickling. Cut fruit from the plant rather than pull. All pods should be picked before the first frost.

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Potato
Young potatoes-called new potatoes -can be harvested as timely as 45 to 55 days after planting, typically about the time blossoms appear or a week or two later. Lift new potatoes as soon as they reach useable size. timely varieties are best for new potatoes. Late varieties–frequently used for storage–should be lifted about the time of the first autumn frost. Continue the harvest for two to three weeks after the tops have died back. Remove large tubers first allowing smaller ones time to grow. Lift potatoes in dry weather being careful not to bruise the skin.

Pumpkin
Harvest pumpkins when the leaves die and the fruit becomes a rich orange, about four months after sowing; the sheen of the skin will have faded. For storing, cut pumpkins from the vine at full maturity just before the first fall frosts. Cut pumpkins from the vine with a pruning shears, leaving about 3 inches of stem on the fruit; pumpkins decay quickly if the stems are broken rather than cut. After harvesting, set pumpkins in the sun for one to two weeks to harden the outer skin, then store them in a cool dry place.

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Radish
Harvest radishes when the diameters of the roots reach the size listed for each variety, typically while still less than 1 inch in diameter or as soon as they are large sufficient to use. Pull up timely- and mid-season varieties 25 to 30 days after sowing. Take up late or winter varieties 60 days after sowing. Take up radishes before they become tough and woody.

Rhubarb
Rhubarb is a perennial; it will be ready for harvest starting about two years after planting. Harvest leafstalks that 12 to 24 inches long and 1 inch or more in diameter. Harvest stalks before they become tough. Allow smaller stalks to continue to grow and build the plant’s strength. To harvest leafstalks grasp each stalk near its base and give it a sideward twisting tug; the stalk will separate cleaning from the top of the roots. The harvest will continue for eight to ten weeks.

Rutabaga
Rutabagas are ready for harvest as soon as they are large sufficient to sue, about 90 days after seed sowing. Choose rutabagas about 3 to 5 inches long, but not longer than 5 to 7 inches. Rutabaga will be most flavorful after the first autumn frost but before the roots freeze. Grasp the top of the rutabaga and pull it up. Rutabaga is ready for harvest 85 to 90 days after sowing.

Salsify
Dig up salsify roots as soon as they are large sufficient to use, typically about 150 days after sowing. The flavor and texture of salsify roots is enhanced by freezes in autumn or winter. Lift salsify roots with a garden spade or fork.

Shallots
Harvest shallots to use as green onions at any stage of growth. For dry bulbs, harvest shallots when the tops have browned and withered, typically about 100 days after sowing.

Sorrel
Cut sorrel leaves at any time during the growing season; young and tender leaves are the most flavorful. Cut outer leaves as needed cut-and-come-again. Sorrel rediscomforts maturity about 70 days after sowing.

Soybeans
Pick green shell soybeans to eat the shelled beans fresh when the seeds are just mature or ntimely mature, from 70 to 100 days after sowing depending upon the variety. Pick green soybeans while the pods are plump and before they begin to wither. For storage as dry beans, pick the pods when they are dry but while the stems are still green.

Spinach
Harvest spinach leaves when they are 6 to 8 inches long, about six weeks after planting. For a long harvest, cut leaves cut-and-come-again starting with outer leaves and allowing inner leaves to keep developing. Continue the harvest until the seed stalk appears or until the weather turns very cold. Individual leaves or the entire plant is cut off at the soil surface.

Squash, Summer. Summer squash is ready for harvest when fruits are tender and easily punctured, typically about 50 days after sowing. Pick summer squash when the skin yields to thumb pressure. Zucchini is best when about 7 inches long and 1½ inches thick. Scalloped summer squash is ready for picking when the fruit is 2 to 3 inches in diameter. Pattypan is best when about 3 to 4 inches across. Crookneck and straightneck squash is best when about 4 inches long. For best flavor harvest summer squash at no more than 6 to 8 inches long.

Winter Squash
Winter squash will be ready for harvest when the skin is extremely hard, about 80 to 115 days after planting depending upon variety. Delay the harvest of winter squash until just before the first hard frost. A light frost or two will change starch to sugar and enhance flavor. Cut winter squash from the vine leaving a 2- to 3-inch stem on the squash. Allow winter squash to cure in the sun for a week or more, then store in a cool, dry place over the winter.

Sweet Potato
Dig up sweet potatoes in late fall in frost-free regions about 90 to 100 days after planting. In cold regions, dig up tubers as soon as the tops of the plants are hit by the first fall frost. Don’t allow sweet potatoes to stay in the ground much past the first frost; dying vines can stretch rot to the tubers. Tubers can be harvested earlier in the season, but they gain most of their size in the last 30 days of growth. Lift sweet potatoes carefully with a garden fork or spade. Do not bruise the skin at harvest; damage can cause decay in storage. Dry sweet potatoes for two or three hours after lifting then stretch them out on newspaper and allow them to dry in place where the temperature will remain about 80°F for 10 days to two weeks. Gradually reduce the temperature to 50° to 55° by ventilating the curing area.

Tomato
Tomatoes are ready for harvest when they have developed their full color; tomatoes ripen from the center of the fruit to the outside. Pick tomatoes by gently lifting each tomato until the stem snaps. Tomatoes do not develop their organic red color in temperatures greater than 86°F; in hot regions, pick tomatoes when they are still pink and allow them to ripen fully indoors.

Turnip
Turnips are ready for harvest when roots are 2 inches in diameter, typically about 40 days after sowing. Do not allow turnip roots to grow larger than 3 inches or they will become woody and lose flavor. Grasp the top of the turnip and pull it up at harvest.

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Organic pest control for pear trees is imperative if you want to raise organic pears for market or for personal use.

Pears Are Hardy

In fact according opinion of National Sustainable Agricultural Service, pears may be the easiest fruits to grow organically. They grow well in almost every part of the country, and in a wide range of soil and climate states. Pears have fewer ailment and fewer predicaments with pests than other fruits as well.

It is very important to ask with your country Cooperative Extension Service to discover out the best varieties to grow in your area. Trees that are compatible with your climate and soil states will do better with less intervention, than those that are not.

Organic Pest Control for Pear Trees

Most of the pests and ailment associated with apples are as well associated with pear trees. The varyence is that pear trees tend to have these predicaments less frequently and with less intensity. In order to combat the pests in your pears, it is very important that you identify them correctly. If you are in doubt as to what you are dealing with, try to take a sample to a local nursery or county extension agent.

Pear Psylla

This is an insect that is somewhat like an aphid. The only fruit that it attacks is the pear and is the biggest predicament in pear orchards. The excrement of the psylla, called honeydew, supports sooty mold and black russeting. These ailment weaken trees where there is heavy infestation.

Surround is a kaolin clay that has been developed by the USDA. It is a particle film that has an fine track record with many pests, including pear psylla. The psylla as well has many organic enemies. Some nurseries and online resources sell these organic predators.

• Lacewing larvae
• Minute pirate bugs
• Predatory flies

Bugs

Many bugs like the stink bug and tarnished plant bug will eat pears. You can deal with these insects by allowing an unmown area of leguminous trap crops nearby. This will not only lure the bugs away from pears, but will provide a habitat for organic predators.

Surround works against these pests as well. Another product called Aza-Direct has been listed by organic Materials Review Institute (OMRI) for use in organic pear orchards.

Mites

There are several varieties of mites. These small pests cause predicaments in the pear orchard both from the reduction in the photosynthetic efficiency of the leaves and because they can cause russeting of the fruit. Mites are worse when pears have been in drought states, so try to keep them well watered and mulched.

organic predators include:

• Green lacewings
• Ladybird beetles
• Minute pirate bugs
• Predatory mites
• Predatory thrips

Dormant oil sprays and Neem based biological insecticides are helpful in organic orchards that need to control mites.

Miscellaneous Pests

Other pests that can affect your pear orchard are:

• Apple maggot
• Coddling moth
• Pear slug
• Plum curculio
• Scale

removal affected areas of the tree, leaves, and fruit by hand and disposing of them can be an effective way to deal with these pests. Do not dispose of them in your compost pile, however.

Coddling moths can be trapped in a homemade trap. Fill a gallon milk jug with 1 cup vinegar, ½ cup molasses, 1/8 teaspoon of ammonia, and 5 cups of water. Cut a 2-inch hole just below the shoulder of the jug. Hang your trap in your pear tree, using up to three traps per tree.

Pear slugs can frequently be removed with a strong stream of water. This simple method can work for other pests, depending on the size of your orchard.

You can as well look into organic fruit tree sprays, homemade sprays, and other traps to help if you have a variety of pests.The most effective organic pest control for pear trees is to keep your trees healthy and well watered. Most pear tree varieties are not susceptible to pests and will thrive if given a chance.

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