Sustain DuPage Harvest Standards

Applicable for all harvesting:

• Food with bird poop is composted, (except for thoroughly washing off of nonporous foods like watermelon,  pumpkin, or peppers).
• Any leaves with major “windows” (wide holes of 1inch or more) aren’t market-worthy
• Any leaves that seem like more-bug-holes-than-leaf can be donated to volunteers/solidarity.
• ® = Refrigerate, RIW = Refrigerate in Water,  (DR) = Don’t Refrigerate

Beans – Dry (DR)

• Harvest when pods are brown
• Shell onto tray for drying
• When skin becomes wrinklyish, they are dry enough to place in a jar
• Store in a cool place out of sunlight

Beans – Green (R)

• When harvesting, use both hands to make sure you don’t rip off an entire bunch of unripe beans along with the ripe ones you intend to take.
•  Make sure the beans are about as long as your pointer/middle finger. If they are round and full like a pencil, eat one to make sure they aren’t getting too tough. 
• If you can see individual beans inside the green bean, they are probably too ripe and can be donated for volunteers/solidarity.
• Bean plants are very delicate- try not to harass the leaves too much when searching for beans. Their main stems snap very easily too.
• Be thorough, start on one end of a row, making sure to check from the bottom up (beans harvest from the ground up through the canopy) and work your way down each row without skipping any sections.
• Beans can be placed in the green little tubs in a harvesting trug.

Beans – Yard Long (R)

• Make the rubberbanded beans about the width of your pointer-ring finger knuckles.

Beets (RIW)

• The row should have about 80% of beets at standard beet size (tennis ball) before the row is harvested.
• Harvest a good chunk of the row. After their days-to-maturity date, beets rarely ever get any bigger than they already are- they just start to get woody/less-delicious. Even if beets are small, pull them anyway. (Small beets can be “lumped” to be sold as one normal-sized beet at the market stand).
• Any dead or dying (yellow, mushy) leaves are to be removed at the base of the beet and left on the ground. 
• Pull beets from the root- delicately unweave it from the leaves of other beets so you don’t rip their greens.

Bouquet – Big (RIW)

• A “Big” bouquet should be big enough to fill a medium sized vase.
• Tricks: use odd numbers of flowers rather than even numbers, tallest flowers in the center, use complementary textures and patterns to add “interest.” 
• Strip the leaves off of the bottom 3-4 inches of each stem so they don’t get bruised by the rubber band and then sit in the vase and make the water go bad faster (and kill the flowers faster). 
• Only use varieties that are good as a cut flower in bouquets [bad variety examples: monarda, yellow cone flower, elderflower, sage (the one with orange petals)]
• Don’t harvest too many wildflowers (save some for reseeding!) Ask Protectors Organizer before harvesting.

Bouquet – Small (RIW)

• A “Small” bouquet should fill a small vase (think something small enough to place next to the faucet of a sink in a bathroom/in a shallow window ledge).
• Tricks: use odd numbers of flowers rather than even numbers, tallest flowers in the center, use complementary textures and patterns to add “interest.” 
• Strip the leaves off of the bottom 3-4 inches of each stem so they don’t get bruised by the rubber band and then sit in the vase and make the water go bad faster (and kill the flowers faster). 

Cabbage (R)

• If cabbage is splitting, it’s a donation.
• Remove any browning outer leaves for composting in the garden.
• Make sure if you squeeze the cabbage it doesn’t have any “give” (it should be firm).
• Cut the cabbage off at the base, but leave a few major leaves at the base so the cabbage can regrow secondary heads later in the season.

Cabbage – Asian (R)

• Remove any laced-out outer leaves.
• Cabbage should be firm.

Calendula – Seedling (DR)

• Harvest well below roots and pot up.
• Water after harvesting and keep them in the shade until market day.
• Sell on second table, don’t place them on a tablecloth.

Camote/Sweet Potato Leaf (DR- same day harvest)

• Fold up the flaps of the brown baggie so the bag is ½ the size
• Place leaves in facing upward

Carrots (RIW)

Corn – Flour (DR)

• Don’t refrigerate before market day (condensation will accrue while it’s sitting on market table) but tell folks to refrigerate it when they get home until they are going to use it).

Cucumber – Cooking ®

• Make sure to rub off the little pricklies.
• If they are too big, give to volunteers.

Cucumber – Pickling ®

• Make sure to rub off the little pricklies.
• If they are too big, give to volunteers.

Cucumber – Slicing ®

• Make sure to rub off the little pricklies.
• If they are too big, give to volunteers.

Firewood – Kindling

Firewood – Logs

Garlic – Eating (DR)

• Ensure that 50% of the leaves at the bottom are yellow before pulling
• Lightly brush off soil (do not wash or get wet!)
• Set aside any damaged bulbs for immediate use
• Hang dry for 3-4 weeks out of sunlight
• Pick out the bulbs you want to keep for seed garlic this fall (biggest, tightest skin, healthy looking) and set aside and LABEL “seed garlic.”
• Now garlic can be braided (optional)

Greens – Asian (RIW)

• Remove any laced-out or yellow leaves.
• A “bunch” should fit in your hand with one inch of space between your pointer and thumb tips.
• Don’t rubber band too tightly, just enough to keep them firmly together.

Greens – Chard (RIW)

• Harvest leaves from the bottom up, the outside-in- always leaving 4-5 leaves as “solar panels” to regenerate the plant.
• Any leaves with major “windows” (wide holes of 1inch or more) aren’t market-worthy
• If the leaf is huge, tap the tip (furthest from stem) with your fingers. If it feels “leathery” it’s not market worthy.
• A “bunch” should fit in your hand with one inch of space between your pointer and thumb tips.
• Don’t rubber band too tightly, just enough to keep them firmly together.

Greens – Collard (RIW)

• Harvest leaves from the bottom up, the outside-in- always leaving 4-5 leaves as “solar panels” to regenerate the plant.
• A “bunch” should fit in your hand with one inch of space between your pointer and thumb tips.
• Don’t rubber band too tightly, just enough to keep them firmly together.

Greens – Kale (RIW)

• Harvest leaves from the bottom up, the outside-in- always leaving 4-5 leaves as “solar panels” to regenerate the plant.
• A “bunch” should fit in your hand with one inch of space between your pointer and thumb tips.
• Don’t rubber band too tightly, just enough to keep them firmly together.

Herb – Basil (DR- Same day harvest)

• Harvest just above a joint where little leaves are growing in the “armpit” of the plant (between the stem and branch).
• The goal would be to rubberband basil into bunches that are six inches long with about 4-5 stems.
• Don’t rubber band too tightly, just enough to keep them firmly together.

Herb – Chamomile (DR)

• Harvest when dry
• Flowers are ready before the petals begin to dip down away from the center of the plant (petals should be straight out away from center disc)
• Lay on tray/screen without overlapping any flowers in the dark for 1-2 weeks
• Store in a jar

Herb – Chive (RIW)

• Make sure to not harvest any flower stems (they are too fibrous) you want to harvest the hollow “leaf” stem tubes.
• Feel free to remove flowers to extend the season of the chives as you harvest. (Once chive goes to seed it stops putting effort into regrowing the leaves for that season). 
• Refrigerate in a separate “herb container”

Herb – Cilantro (RIW)

• When cilantro starts to “bolt” (go to flower) it begins to transform it’s flavor to be more like coriander. Only harvest the thicker (less feathery) leaves.
• Cilantro should be made into bunches like you’d see at the store.
• Refrigerate in a separate “herb container”

Herb – Dill (RIW)

• We only want to harvest the edible parts of the plant (people don’t know to remove the hard stems of the plant so we don’t want to include those in the bunch).
• Refrigerate in a separate “herb container”

Herb – Feverfew ®

Herb – Lavender (RIW)

• Don’t harvest any green flower stems (they won’t mature).
• If you see flower stems with browned flowers, remove them from the plant so the plant keeps flowering. (“Deadheading”).
• We want to have about 15 stems per bunch, about 5-6 inches long.
• Refrigerate in a separate “herb container”

Herb – Lemon Balm (RIW)

• Refrigerate in a separate “herb container”

Herb – Lemon Verbena (RIW)

• Refrigerate in a separate “herb container”

Herb – Lemongrass (RIW)

• Refrigerate in a separate “herb container”

Herb – Mint (RIW)

• Refrigerate in a separate “herb container”

Herb – Parsley (RIW)

• Refrigerate in a separate “herb container”

Herb – Sage (DR- Harvest Same Day)

Jalepeño ®

• We want them to be about three inches long.
• Do not attempt to pull off the plant with your hand- need to slice the stem.

Lettuce – Head (RIW)

• • Any leaves with major “windows” (wide holes of 1inch or more) aren’t market-worthy

• Remove any laced-out or yellow leaves.

Lettuce – Micro ®

• • Any leaves with major “windows” (wide holes of 1inch or more) aren’t market-worthy

• Remove any laced-out or yellow leaves.

• Baggies should be ~16 oz

Loofah – Edible ®

• When they reach 1-2 inches in diameter, they are good to eat!

Loofah – Sponge

• Leave on vine until first frost, then harvest.
• Wash off the pulp and squeeze out the seeds
• Leave to dry

Melon ®

• Cantaloupe/musk/honeydew are ready when they go through the “slip” stage (you should be able to flick the stem off easily.

Nasturtium (DR- Same Day Harvest)

• Any yellowing leaves are a “no”

• Dead head as you go to get another “flush” of flowers
• Fold up the flaps of the brown baggie so the bag is ½ the size
• Fill the bottom of the bag with the leaves and layer the flowers on top.
• Use about 6-10 flowers to cover the top.
• Bring a tray to place finished baggies on for easy carrying.

Okra ®

• Harvest when 3-4 inches long

Onions – Green (RIW)

• When the onions reach about 8-12 inches long, pull up at the root.
• Rinse off roots.

Onions – Slicing (DR)

• When the greens flop over or begin to die back, harvest.
• If any are damaged, separate and eat.
• Store in a single layer in a shaded and breezy area (fan can be used)
• Once the necks are tight and dry, trim the roots off the bottom of each bulb. 
• Trim leaves to within 1″ of the bulb. 

Peas – Pods ®

• With non-dominant hand, hold the stem, with dominant hand, pull the pod off. (The plant easily breaks if you don’t secure the stem).
• Gently move the leaves around to make sure you don’t miss any.
• Harvest from the ground up.
• Harvest whatever is ripe from the entire row (don’t skip around)

Peas – Shelling ®

• With non-dominant hand, hold the stem, with dominant hand, pull the pod off. (The plant easily breaks if you don’t secure the stem).
• Gently move the leaves around to make sure you don’t miss any.
• Harvest from the ground up.
• Harvest whatever is ripe from the entire row (don’t skip around)

Peppers – Hot ®

• Use clippers to cut the stem.
• Make sure you know what kind of pepper you’re harvesting (some peppers change color to display they are ready for harvest).

Peppers – Sweet ®

• Use clippers to cut the stem.
• Make sure you know what kind of pepper you’re harvesting (some peppers change color to display they are ready for harvest).

Potatoes – Regular (DR)

• When the potato plant has stopped growing higher and begins to yellow, the plant is ready to harvest.
• Using a hand shovel, gently dig around the 6″ of soil beneath the plant.
• Harvest consecutively down a row (don’t skip around).
• Store in cool dry shady place

Potatoes – Sweet (DR – Root cellar?)

• When the end of the vine begins to yellow, the potatoes are ready.
• Using a hand shovel, gently dig around the 6″ of soil beneath the plant.
• Harvest consecutively down a row (don’t skip around).
• Store in cool dry shady place

Purslane (RIW)

• Harvest healthy looking branches (full leaves, no insect damage)
• Rubberband a healthy bunch together

Radish (RIW)

• When you can see the bulb is the size of a normal radish, pull up.
• Rubber band together about six (depending on bulb size)

Rutabega ®

• Harvest after first frost
• Cut off leaves to within 1 inch of the crown with a sharp knife. 
• Wash the roots lightly before letting them dry for a day in a cool place.
• Store the roots in plastic bags in the refrigerator, or packed in damp sand or sawdust in a cold basement/root cellar. 

Salad Toppers (DR- Same Day Harvest)

• It’s best to harvest all the flowers onto a tray, then assemble the baggies at the end to ensure an even mixture.
• Fold up the flaps of the brown baggie so the bag is ½ the size

Spinach – Malibar (DR- Same Day Harvest)

• Fold up the flaps of the brown baggie so the bag is ½ the size
• Place leaves in facing upward

Squash – Blossom (DR- Same Day Harvest)

• Make sure to only harvest the male flowers (long thin stem coming OFF of the main stem). (Female flowers sit right along the main stem and produce the squash).
• Only harvest flowers that are open or about to open. If the tip is “curled” it already opened and is a “no” for market.
• Take great care not to tear the petals on the plant stems as you pull the flower out.
• Fold up the flaps of the brown baggie so the bag is ½ the size
• Place flowers in facing upward
• Ensure the baggie is full enough

Squash – Decorational (DR – root cellar?)

• If the fruit is hard enough that you can’t dent it with your thumbnail, it’s ready

Squash – Summer ®

• Make sure the squash is sizeable enough (6 inches)
• Take great care not to knick the flesh with your finger nails (use the pads of your fingers to harvest)
• Do not stack more than two layers on top of eachother or the bottom squash will bruise/cut into the base of the harvest tray.

Squash – Winter (DR- Root Cellar?)

• Should be fully colored (whatever hue the variety is supposed to be)
• Should not be able to pierce the flesh with your fingernail
• It’s best if the stem has dried and started to twist
• Definitely harvest after first frost

Tomatillo (DR)

• The fruit inside should be filling the entirety of the paper casing in order to be ready.

Tomatoes – Canning (DR)

• Before picking, attempt to see the other side of the tomato (sometimes they can be full red on one side and full green on the shadier side).
• Be gentle placing into harvest tray- do not triple stack or bottom tomatoes will be ruined.
• Tomatoes split from moisture are a “no” for market.

Tomatoes – Cherry (DR)

• Tomatoes split from moisture are a “no” for market.
• Fold up the flaps of the brown baggie so the bag is ½ the size and fill

Tomatoes – Slicing (DR)

• Before picking, attempt to see the other side of the tomato (sometimes they can be full red on one side and full green on the shadier side).
• Be gentle placing into harvest tray- do not triple stack or bottom tomatoes will be ruined.
• Tomatoes split from moisture are a “no” for market.

Turnips (RIW)

• The row should have about 80% of turnips at standard turnip size (tennis ball) before the row is harvested.
• Harvest a good chunk of the row. After their days-to-maturity date, turnips rarely ever get any bigger than they already are- they just start to get woody/less-delicious. Even if turnips are small, pull them anyway. (Small turnips can be “lumped” to be sold as one normal-sized turnip at the market stand).
• Any dead or dying (yellow, mushy) leaves are to be removed at the base of the turnip and left on the ground. 
• Pull turnips from the root- delicately unweave it from the leaves of other turnips so you don’t rip their greens.
• Watermelon ®
• Watermelon are ready when the stem is 100% dried/brown.