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Muskmelons: Pick them at “full slip” stage when the stem separates readily from the fruit. Fully ripe melons are sweetest. As the melon ripens, the netting becomes more prominent and the background color changes from a light green to a tan or yellow cast. After harvesting, the fruit can be held at room temperature for one to three days until the blossom end softens. They develop the best flavor when they ripen in warm, dry weather. They may taste more like cucumbers if they mature in cool, rainy weather.
Okra or Gumbo: The best quality is when the pods are two to three inches long. They may have to be harvested daily to get the quality size. Pick within a few days after the flower petals have fallen whether pods are to be used or not. If pods are too tough to pierce with your thumbnail, they’re too tough to eat. Cut and discard mature pods, to keep the plant producing.
Eggplant: Harvest when the fruits are large and shiny and an even, deep purple color. To tell if the fruit is mature, press the side of the fruit slightly. If the indentation remains, it is mature. Keep mature fruits picked and plants will produce over a long period of time. Fruit in which the seeds have turned brown are of poor quality and past the edible stage.
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