Picking tips!

With our "Summertime Bounty" dinner on the way we thought we'd give you a few "picking" tips!  Visit us online at http://www.bonessteak.com to make your reservations for Saturday, September 8th!

ASPARAGUS	Asparagus can be harvested the third year after planting crowns, but do not harvest for more than one month the first time. In the following years, the spears may be harvested in May and June. Harvest spears 5 to 8 inches tall by cutting them or snapping them off. Cutting may damage some spear tips that have not yet emerged from the ground. To snap a spear, bend it from the top toward the ground. Asparagus deteriorates rapidly after harvest. If it is not eaten immediately, it should be processed or refrigerated.
LIMA BEANS	Pick lima beans when the pods are well-filled but before they turn yellow. The end of the pod should feel spongy.
SNAP BEANS	Snap beans are best when the pods are firm and snap readily, but before the seeds within the pod develop. The tips should be pliable.
BEETS	Harvest beets when they are 1-1/4 to 2 inches in diameter. The beet tops can also be eaten as greens. The leaves should be 4 to 6 inches long.
BROCCOLI	Cut broccoli when the buds are compact but before they turn yellow or open into flowers. Leave 5 to 6 inches of stem attached. Side shoots that develop in the axils of the leaves can also be used.
BRUSSELS SPROUTS	The small sprouts may be picked or cut when they are firm and about 1 inch in diameter. Pick the lower sprouts as soon as they are large enough for use. Lower leaves may be removed to allow more room for sprouts to develop.
CABBAGE	Cut the heads when they are solid, but before they crack or split. In addition to harvesting the mature heads, you can harvest a later crop of small heads or sprouts that develop on the stumps of the cut stems. The sprouts will be 2 to 4 inches in diameter and should be picked when they are firm.
CARROTS	Carrots are ready for use when they are young, crisp, and 1/2 to 1 inch in diameter. The sugar content is higher in mature carrots, but the younger ones are more tender. Carrots planted in the summer may be left in the ground until a killing frost. A straw mulch can be placed over the row so that the carrots can be harvested until the ground freezes solid.
CAULIFLOWER	Harvest before the heads become overmature and "ricey." The heads should be compact, firm, and white. To keep the head white, tie the outer leaves together over the center of the plant when the head begins to form. Cauliflower will grow 6 to 8 inches in diameter and is ready for harvest 7 to 12 days after blanching.
CHARD	Use the leaves as they become 8 to 10 inches long while they are still young and tender. New leaves will continue to grow from the center of the plant.
CHINESE CABBAGE	Cut the entire plant at the ground line when the heads are compact and firm. Harvest before the seedstalks form in the early summer, and before freezing temperatures in the fall.
CORN	Pick corn when the silk turns dark and starts to shrivel. The kernels should be bright, plump, and milky. This stage occurs about 20 days after the appearance of the first silk strands. To harvest, snap off the ears by hand with a quick, firm, downward push; then twist and pull. Corn is at its prime eating quality for only 72 hours before becoming overmature.