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June marks the beginning of summer in many regions, bringing an abundance of fresh produce. This is an ideal time for gardeners and farmers to harvest a variety of fruits and vegetables. Proper harvesting and storage techniques ensure that your bounty stays fresh and retains its nutritional value.
Fruits to Harvest in June
- Strawberries: Harvest when fully red and fragrant. Pick in the morning for the best flavor.
- Cherries: Pick when they are deep in color and come off easily with a gentle tug.
- Blueberries: Harvest once they turn a uniform blue and are plump.
- Raspberries: Pick when they are fully ripe and easily detach from the plant.
Vegetables to Harvest in June
- Leafy Greens: Such as lettuce, spinach, and kale, should be harvested when young and tender.
- Peas: Pick early for sweet, tender pods; do not wait until they are fully mature.
- Radishes: Harvest when roots are about 1 inch in diameter for the best crunch.
- Zucchini and Summer Squash: Pick when fruits are 6-8 inches long for optimal flavor.
How to Store Your June Harvest
Proper storage methods help preserve the freshness and flavor of your harvest. Here are some tips for storing your June bounty:
Fruits
- Strawberries: Store in a single layer in the refrigerator, and consume within 2 days.
- Cherries: Keep in a breathable container in the fridge for up to a week.
- Blueberries and Raspberries: Store in a breathable container in the fridge, and wash just before eating.
Vegetables
- Leafy Greens: Wash, dry thoroughly, and store in a plastic bag with a paper towel in the fridge.
- Peas: Keep in a perforated bag in the fridge and use within a few days.
- Radishes: Remove greens, store roots in a plastic bag in the fridge crisper drawer.
- Zucchini and Summer Squash: Store in a breathable bag in the fridge, use within a week.
By following these harvesting and storage tips, you can enjoy the freshness of June’s bounty for days or even weeks. Happy gardening and harvesting!