Broccoli: Pick in the morning, buds should be closed tightly. Cut half way down the stalk to encourage side shoots.

Chard: Harvest outer leaves, be sure 4-6 leaves remain for continual growth.

Cucumber: Pick when grown to size. Bigger is NOT better. Pick often to increase production

Eggplant: Harvest with knife when grown to size. Young plants are tastier.

Salad Greens: Micro greens can be picked as small as 2". Use the "cut and come again" method...wait until plants 4-7" and cut across the tops leaving 1-2" in soil for future harvest. Water and fertilize. Plant greens in succession for all season enjoyment.

Kale: Pick outer leaves when mature. Leave 7-8 leaves on the plant for future harvest.

Peppers: Allow to turn red/yellow/orange for sweetest flavor. Can be picked green and stored inside.

Summer Squash: Pick when smaller for better flavor.

Winter Squash: Wait until skin has hardened and cannot be pierced with a finger nail. Cut a 2-3" stem and let cure in sun for 10 days. Store in cool dry place. Acorn squash should not be eaten in fall while butternut squash will have an improved flavor with  storage.

Spinach: Use the "cut and come again" method. Cut when plants are 5-6" tall and leave 1" remaining for regrowth. OR harvest outer leaves are soon as plants have 5 or 6 full sized leaves. Always leave 4-5 leaves on plant. 

Tomatoes: Harvest when richly colored and no green remains. If weather is fluctuating between dry/wet and skin cracking is a concern, pick when blushed pink and ripen indoors (NO refrigeration).

Basil: Harvest the leaves as available. Leaves can also be dried and stored for later use. 

Oregano: Harvest before flower or while in flower. Leaves can also be dried for later use.

Parsley: Harvest as leaves become available. Can be dried for later use.

Rosemary: Harvest the flowers and leaves as they become available.

Thyme: Harvest leaves when flowering. Stem and leaves can be dried and ground for later use.