MATURED VEGETABLES

Hawke's Bay Tribune, Volume XXVI, Issue 79, 14 March 1936, Page 15

MATURED VEGETABLES

Many readers are often in doubt as to the correct time to pull their carrots, turnips etc. Often good crops arc spoilt by premature using and many get coarse because they are left in tho soil too long and become tough. Below is a chart that should be helpful to tho average gardener. This should be kept for reference when necessary. Beans (French and runner) are tenderest when some six inches 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 always be cut at the first sign of bursting. Shorthorn carrots are ready when the tops are as big as a sixpence. They may be examined for size by moving the soil away from them with the fiin86Cauliflowers 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 flower drops off 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 hign 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 n bad policy to wait till the pods become whitish and there is a scam down tho front from stem to point. Early potatoes. The only way to ascertain when these ought to be lilted is to uncover certain roots, examine the size of any tubers brought to light, and also test their skin with the thumbnail to ascertain if it is firm and tough.