September is an exciting time for gardeners and homesteaders. As the summer heat begins to wane and hints of autumn colors appear, it’s the perfect moment to reap the rewards of your hard work in the garden.
Root crops, those earthy treasures buried beneath the soil, are at their prime for harvesting. There’s something deeply satisfying about pulling up these nutrient-rich gems, knowing that they will soon grace our tables with their delicious flavors.
Mastering the Art of September Root Crop Harvest: 5 Types to Explore
In this article, I’ll be your gardening companion, sharing insights, tips, and a sprinkle of humor on how to harvest five different types of root crops in September.
We’ll delve into the world of carrots, beets, radishes, turnips, and sweet potatoes. Each root crop has its unique personality and quirks, and I’ll guide you through the best practices for a bountiful harvest. S
o, grab your garden gloves, a trusty shovel, and let’s dig into the delightful world of root crops!
1. Carrots: The Crunchy Wonders:
Ah, the humble carrot, often the first vegetable that comes to mind when thinking of root crops. These vibrant orange delights can be the star of your garden in September. Here’s a more in-depth guide on harvesting carrots:
Loosen the Soil: Carrots, with their slender roots, appreciate well-drained soil. Before harvesting, gently loosen the soil around the carrots with a fork or trowel. Think of it as giving them a little wiggle room to make their exit.
Gently Pull or Dig: Now, the moment of truth! Grasp those green carrot tops and give a gentle, upward tug. It’s like playing vegetable tug-of-war.
If the soil is being stubborn (as it sometimes is), employ a garden fork to carefully lift them, ensuring you don’t inadvertently damage their precious roots.
Inspect and Store: After triumphantly extracting your carrots from the earth, don’t rush into the kitchen just yet. Take a moment to inspect your loot. Any damaged or misshapen carrots can be enjoyed immediately.
Trim off the green tops, leaving about an inch of stem to maintain their freshness.
Store these crunchy wonders in a cool, humid place, like a root cellar or your trusty fridge’s crisper drawer, and they’ll reward your patience with weeks of flavor-packed meals.
Try Fun Varieties: And don’t stop at the classic orange carrot! Be adventurous and experiment with colorful varieties like purple, yellow, or even white carrots. Your dinner plate will become a vibrant canvas of root vegetable artistry!
2. Beets: Earthy Elegance:
Beets may have an earthy flavor, but they’re far from boring. In September, they reach the peak of their sweet, earthy elegance. Here’s the beet-harvesting process with flair:
Loosen the Soil: Like the carrot’s fancy cousin, beets prefer well-drained soil. Before harvesting these crimson beauties, gently loosen the soil around them. Think of it as giving them a spa day—a little relaxation before their grand debut.
Use Gloves: Beets can be messy. I mean, have you seen their vibrant red juice? Wearing gloves while harvesting will keep your hands from resembling crime scene evidence.
Pull or Dig Carefully: Grasp the beet’s green tops and give them a gentle tug. It’s almost like they’re ready for a beet dance-off.
If they resist (we all have those shy beets), use a garden fork to lift them with care. Avoid bruising or cutting the beets during this process; they’re sensitive souls.
Trim and Store: Once you’ve gathered your beet bounty, it’s time for a little grooming. Trim off the leafy tops, leaving about an inch of stem. The beets are then ready to be stored.
For optimal storage, keep them in a cool, dark place with good ventilation. They’ll stay fresh for several months, ready to elevate your culinary creations.
Enjoy the Whole Plant: Don’t forget about the beet greens! These leafy tops are not just decorative; they’re nutritious and flavorful.
Sauté them with garlic and olive oil or toss them in salads for a delicious side to your beet-centric dishes. Waste not, want not!
3. Radishes: Zesty Little Bulbs:
Radishes are like the garden’s fast-food joint. They’re ready to harvest in a flash and add a zesty kick to your meals. Here’s how to enjoy these zesty little bulbs in September:
Watch for Signs: Keep a watchful eye on your radishes. They don’t wait around. They mature quickly and can turn woody if left in the ground too long. Blink, and they might just change their minds about being delicious.
Gently Pull: Radishes are typically easy to pull from the soil, almost like they’re eager to meet you. Grasp their green tops and give a little tug.
If they resist, which can happen, especially if you’ve been giving them motivational speeches, use a garden fork to assist. But be gentle; nobody likes a pushy radish!
Trim and Store: After your triumphant radish harvest, it’s time for a little haircut. Remove the leafy tops, leaving about half an inch of stem.
Now, where to keep your prized radishes? In the refrigerator, of course! Storing them there will help maintain their crispness and keep them at their zesty best.
Get Creative: Radishes don’t just belong in salads (although they do shine there). Get creative! Try roasting them with a drizzle of olive oil and a sprinkle of salt and pepper.
Or, take a leap and pickle them for a tangy twist on this humble root crop. They love to surprise your taste buds.
4. Turnips: The Unsung Heroes:
Turnips might not have the same PR team as carrots or beets, but they’re unsung heroes in the root crop world. In September, they’re ready to show their versatility. Here’s how to harvest them with style:
Check the Size: Turnips, like people, come in all shapes and sizes. Harvest them when they reach your desired dimensions. Generally, they’re ready when they’re about 2 to 3 inches in diameter, but it’s a judgment call that only you, as the turnip whisperer, can make.
Loosen the Soil: Use a garden fork to give the turnips’ cozy underground abode a little nudge. This makes them easier to pull out later. Think of it as their wake-up call.
Gently Pull or Dig: Just like the other root crops, grab the green tops and give them a gentle pull. Turnips are typically cooperative.
If they’re feeling a bit stubborn (we all have those days), resort to the trusty garden fork to coax them out. Always remember, no turnips were harmed in the making of this harvest.
Trim and Store: After their grand entrance, it’s time for a bit of glamour. Trim the leafy tops, leaving about an inch of stem on your turnips. They’re all set for their photo shoot…uh, I mean storage.
Keep them in a cool, humid place to maintain their quality and let their flavor shine in your dishes.
Don’t Waste the Greens: Turnip greens are like the bonus feature on a DVD (remember those?).
Don’t toss them! They’re nutritious and delicious. Use them in salads, throw them into soups for added flavor, or sauté them as a delectable side dish. Turnips are all about the full-package deal.
5. Sweet Potatoes: Sweet, Sweet Rewards
Last but certainly not least, we have the sweet potato—a true sweet sensation. Harvesting sweet potatoes in September ensures you get the sweetest rewards. Here’s your sweet potato harvesting guide:
Be Patient: Sweet potatoes are like the slow-cooked stew of the root crop world. Be patient and wait until the vines have started to yellow and die back. It’s nature’s way of saying, “I’m ready!”
Use a Fork or Hands: When it’s time, gently dig around the sweet potato vines with a fork or, if you’re feeling hands-on, your hands.
Be careful, though; sweet potatoes have delicate skins that bruise easier than a ripe avocado. Treat them like royalty.
Handle with Care: Sweet potatoes have feelings too…well, not really, but they do bruise easily. Handle them gently to avoid any blemishes. Think of it as giving a spa treatment to your future meals.
Cure for Sweetness: After the sweet potatoes emerge from their cozy underground haven, it’s time for a little “me” time. Cure them by placing them in a warm, humid area (around 80-85°F) for about a week.
This process enhances their sweetness and storage life. It’s like they’re leveling up their flavor game.
Store Properly: Once cured and ready for the big leagues, store sweet potatoes in a cool, dark place. They’re not divas; they prefer a low-key setting.
When stored correctly, sweet potatoes can last for several months, providing sweet, sweet rewards throughout the season.
So, there you have it, your comprehensive guide to harvesting five types of root crops in September. Remember, each of these root crops has its unique charm, flavors, and quirks.
Enjoy the process, savor the flavors, and embrace the magic of root crops as you reap the rewards of your gardening endeavors.
Storing Your Root Crop Bounty
Congratulations on successfully harvesting your assortment of root crops in September!
Now that you’ve unearthed these earthy treasures, it’s crucial to know how to store them properly to ensure their longevity and flavor. Let’s dive into the art of root crop storage:
Ideal Storage Conditions:
Different root crops have slightly different storage preferences, but they all share a few common requirements. First and foremost, store your harvested root crops in a cool, dark, and well-ventilated place.
Basements, root cellars, or cool garages are excellent options. Maintaining a temperature range between 32°F to 40°F (0°C to 4.4°C) is ideal for most root crops.
Keep Humidity in Check:
Root crops benefit from a slightly higher humidity environment compared to many other vegetables. Aim for a humidity level of around 90% to 95% to prevent moisture loss and maintain their crispness.
You can achieve this by placing a tray of water or a damp cloth in your storage area.
Proper Containers:
Consider using breathable storage containers such as wooden crates, mesh bags, or even burlap sacks. These containers allow for proper air circulation, preventing moisture buildup that can lead to rot.
Avoid Plastic Bags:
While it might be tempting to toss your root crops into plastic bags, it’s best to avoid them. Plastic bags can trap moisture and promote rot. If you must use plastic, make sure to poke some holes for ventilation.
Sort by Crop:
When storing multiple types of root crops together, be mindful of their compatibility. Some emit ethylene gas, which can affect the quality of neighboring produce. For instance, store potatoes and onions separately from other root crops.
Check for Damaged Ones:
Before storage, inspect your root crops carefully. Remove any damaged or bruised specimens; one bad apple (or beet) can indeed spoil the bunch.
Handle with Care:
When moving or handling your stored root crops, do so gently. Rough handling can cause bruising or damage that might not be immediately visible but can lead to spoilage during storage.
Regularly Monitor:
Periodically check on your stored root crops. Remove any that show signs of rot or deterioration promptly. One bad root can negatively impact the others.
Unique Considerations:
Sweet Potatoes: As mentioned earlier, sweet potatoes benefit from curing before storage. After curing, keep them at around 55°F to 60°F (12.8°C to 15.6°C) for long-term storage.
Potatoes: Store potatoes in complete darkness to prevent the development of green patches, which can contain toxic solanine. Use a dedicated potato bin or a burlap sack.
Carrots and Beets: These root crops can be stored directly in the ground, provided you mulch them heavily with straw or leaves. This “root cellar” in your garden can keep them fresh until you’re ready to enjoy them.
Turnips and Radishes: For a short-term solution, keep these in the crisper drawer of your refrigerator for a few weeks. Remember to maintain a slightly higher humidity level in the drawer.
By following these storage guidelines, you’ll extend the lifespan of your precious root crops and have access to fresh, homegrown produce well into the fall and winter months.
There’s something truly satisfying about enjoying your own harvest, even as the leaves change color and the days grow shorter. So, embrace the magic of root crops, and may your storage efforts be as bountiful as your harvest!