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PICK THE leaves of swiss chard and spinach while they are still crisp and tender with no signs of yellowing.
Tomatoes are best when firm, vine-ripened, and fully colored.
Dig turnips when moderately large, firm, and heavy.
Potatoes for storage should not be dug until vines have died down of old age, so that skins are fully matured to improve storage life.
Dig onions for storage after tops have died down. Do not store in cellar until onions have been cured for 7-10 days in a wellventilated area at a temperature of 75-85 degrees Fahrenheit. An attic is an excellent onion “curing room,” O’Dell said.D
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