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Green or Wax Snap Beans—Pick when the pcxls are lull si/e. The newer varieties can he delayed until the beans are full si/e as long as the pods are still tender. I he> should break easily with a "snap" when ready for harvesting. The seeds should not cause the pods to bulge.
Pole and Half Runner Beans—Harvest as snap beans when young and stringless and as shell beans when mature.
Cabbage—Harvest anytime after a firm head develops. It some plants can’t be harvested alter they reach full maturity, bend them to the ground on one side and break part of the roots to reduce the possibility of head splitting. If the heads havenot split, they can be stored for long periods at temperatures of 32 to 45 degress Fahrenheit.
Sweet Corn—Harvest while the husk is still dark green. Kernels should be full si/e and yellow or white color to the tip ot the ear. but still in the soft, milk stage of growth. Corn is sweetest |ust as the silk blackens. Remember that corn matures very rapidly in hot weather and that you should refrigerate immediately after picking to prevent the sugar from turning to starch. —Those of moderate si/e arcbest. Yellowing indicates old age. Don’t allow old cucumbers to remain on the vine because they will keep the vine trom bearing more cucumbers. Harvest while young and green and the seeds are soli. lo use them for sweet pickles, harvest when two to three inches long; for dills, five to six inches; and for slicing, six to eight inches. Eggplant—Harvest when the fruits are large and shinv and uniformly deep purple color. Keep mature fruits
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