August in Colorado generally means that your vegetable crops should be getting close to harvest. How can you tell? Here are some general guidelines to follow for harvesting your vegetables.
Steps for Harvesting
- Ripe crops should be identifiable based on color, size, and texture. They will be firm but tender. Bigger is not always better. Pull crops such as zucchini, squash, cucumbers when they are between 6”-8” for better flavor.
- Gentle remove ripe vegetables not to damage anything that is still producing.
- Remove any debris and ‘spent’ plants, compost if the material is still healthy.
Variety knowhow
Bush & Pole Beans – vibrant green, firm, thick as a pencil, a satisfying ‘snap’ when broken.
Beets – roots a bit larger than a golf ball in diameter says it is ready.
Broccoli – deep green color, firm, tight head. Harvest immediately if you see flowers.
Brussels Sprouts – firm, green heads 1-2” in diameter. Sprouts at bottom of stalk with ripen first.
Cabbages – the color should be right for its variety. A head that feels firm when you give a gentle squeeze.
Carrots – the tops of the roots will peek out from the soil. Best flavor when picked smaller.
Cucumbers – Firm, green cucumbers that are Pick at 6” to 8” in size for best flavor, too big, it becomes bitter. Firm with tender skin. Pickling types will be smaller
Eggplants – when ripe it will stop growing and have a glossy skin. After slicing, the seeds inside.
Lettuce & Spinach – baby leaves are the most tender, harvest tender leaves to your desired size. Mature and overgrown greens will taste bitter.
Melons – depending on the variety
- Cantaloupes will have a musky scent. They will develop a crack around the stem and turn a yellowish-tan color.
- Honeydew the skin will turn a cream color, press gently on stem, it should be slightly soft.
- Watermelons resting on the ground will be yellow, but the majority of the melon should be a darker green. Just like your grandma did, thump the melon to see if it makes a ‘low thud’ sound.
Peppers (Hot) – they will have a shine to them and be firm. They are ready when they have reached their color and size.
Peppers (Sweet) – Most start green then turn to red, yellow or orange. Leave on the plant to reach its desired size and to fully ripen.
Squash
Summer squash smaller is better, harvest at 6” – 8” long. Should have a vibrant color and be firm.
Winter squash if they can resist a fingernail puncture, the skin is tough enough and foliage begins to die back.
Tomatoes – Give it a gentle squeeze; it should feel full and have a slight give without being mushy. They should have deep and uniform colors. Tomatoes can be harvested early when they start to turn and ripen in a sunny window.
Your Harvest is Abundant. What Now?
- Food Banks – too much bounty? Local food banks are ALWAYS happy to have fresh produce. Start a neighborhood garden vegetables collection to donate.
- Preserve it – learn how to can fruits and vegetables, become a self-proclaimed homesteader.
- Freezing: Many vegetables, like peas, broccoli, and beans, onions, tomatoes and peppers freeze beautifully.
- Drying: Invest in a dehydrator for drying and preserving. These can be used in soups or as a health snack.
The 2026 Colorado Proud Farm Fresh Directory will be available from Creek Side Gardens the first week in August. Stop by to pick up your FREE copy.
