Each month brings the availability of a different fruit or vegetable . Remember, it varies on location, varieties planted, and weather conditions, so always call the farm before the earliest date below so you don't miss the season! And an even easier idea: sign up on pickyourown.org and we will email you before the crops you select are ready in your area! We should have the sign up form ready by the end of June, so stop back then!
I've tried to put a state or area-specific harvest calendar on each web page but here are some typical U.S. dates for a few common crops:
Pack a picnic lunch and snacks. You'll be gone all day and all that picking and being outdoors will work up a big appetite (assuming the kids haven't already gorged on the fruit they're picking). Bring a cooler and back it with your favorite lunch and snacks. Eating outdoors is part of the experience!
Don't forget the camera. You may want to capture those memories you're making. But remember you'll be out on the farm and bring a cheap or disposable camera, rather than the expensive one.
When you arrive at the farm, take some time at the beginning to explain to your kids on how to identify and pick ripe fruit. If you don't know see our tips (below) or ask the farm hands. And since fields and orchards can be large, make sure everyone knows where to meet up!
The fun doesn't have to end with just picking the fruit. Some farms also offer hay rides, petting zoos, corn mazes, gift shops, even restaurants. And if your children tire before you've gotten your fill of fruit, most places also sell pre-picked produce; you'll still get better quality and a better price than the grocery store.
These pages have more specific information:
|The time for harvest of apples is based on the condition and maturity
of the fruit. An early indication of the approaching harvest time is when
normal, unblemished fruit begins to drop. Check to see if the flesh color
at the bottom of the fruit has turned from green to yellow-green. A taste
test will also indicate that the starches are turning to sugar.
When all signs of maturity are present, the apple should pick easily with the stem still attached to the fruit.
Picking is done by rolling or twisting the apple away from the fruit spur. Harvested apples should be kept cold (33° to 35°F) for retention of flavor and quality. When stored in this temperature range, apples change very little. At 40°F, they ripen slowly, and at 60° or higher they mature rapidly. The best way to store apples is in perforated plastic bags in the refrigerator.
|Allow the fruit to become firm-ripe on the tree. It should be slightly soft, golden yellow, and easily separated from the stem. Fruit that is to be dried should first ripen fully on the tree. Apricots keep for about three weeks if stored in cool temperatures (40° to 50°F).|
|Pick the fruit as it becomes soft and sweet and almost drops off at the slightest touch. It is best to pick early in the day, because blackberries picked in the morning do not spoil as quickly as those harvested in the afternoon. Berries that are picked at the proper time, handled carefully, and stored in a cool place will stay in good condition for several days. Also see more detailed instructions here.|
|A fully ripe blueberry will be uniform in color and should easily come
loose from the plant. If it takes any appreciable pressure to pick them,
the berries aren't fully ripe. Furthermore, a reddish ring around the
"scar" (indentation where the fruit is attached to the stem)
also indicates that the berry is not ripe.
It is best to pick blueberries by gently rolling each one from the cluster with the thumb into the palm of the hand. When picking is done this way, the berries that aren't ripe will not come loose.
After harvesting, cool blueberries as quickly as possible to about 35°F. Harvest at weekly intervals.
|Cherries, like peaches, continue to increase in size until they are
ripe. They should be picked when they are of maximum size and
full-flavored. Cherries picked before they are fully mature will not ripen
off the tree.
Sweet cherries become firm when ripe, and sour cherries part easily from the stem.
Cherries that are to be shipped will keep longer if the stems are left attached. For immediate use, they can be picked with or without the stems.
|For eating out of hand, currants should be dead ripe and picked just
before eating. For making jam and jelly, however, pick them when they are
firm but not fully ripe. Pectin content is high at this stage. Currants
have a naturally high pectin content and thus are excellent choices for
jelly- and jam-making.
To harvest currants, twist the cluster off of the branch first, then strip the berries from the cluster. Don't attempt to pick the berries one-by-one.
|The fruit should be picked in clusters rather than as individual berries. After picking, the fruit can be stripped from the stems. Use care not to strip off stem pieces with the berries. When picking elderberries for jelly-making, use only those that are about half ripe.|
|Gooseberry fruits are often picked in the green or immature stage, but when they have reached full size. They may, however, be left on the bush to ripen more fully to a pinkish color and sweeter flavor. The berries can be picked from the plant individually or stripped off the stem leaves and all (wear leather gloves) and separated later.|
|Grapes should not be picked until-they are fully ripe because they will
not develop full flavor if harvested before they are completely mature.
The best indications of ripeness are color and flavor. The natural bloom
on the grape will become noticeable at the fully-ripe stage, and the
berries will become slightly less firm to the touch.
Cut each cluster from the vine with a knife or pruning shears, handling them as little as possible. Lay the clusters in a basket or other container, using care to avoid crushing. Unlike most small fruits, grapes will keep for several weeks if they are picked carefully and stored in a very cool, well-ventilated place.
Keep grapes away from other kinds of produce because they readily absorb odors.
|Ripe nectarines have a creamy-yellow background color and yield slightly to pressure, particularly along the seam. They are usually ready to pick when a slight twist frees the fruit from the stem. They can be stored for three to four weeks at 30°F and high humidity.|
|Peaches are best picked when the fruit separates easily from the twigs. Pick them when the ground color changes from green to yellow. The skin of yellow-fleshed varieties ripens to an orange tint, while the skin of white-fleshed varieties changes from greenish- to yellow-white. For best flavor, allow the fruit to ripen fully on the tree. Store at 32°F and high humidity.|
|The fruit can be ripened on the tree, but for better quality, they are
best picked early and allowed to ripen indoors. A few guidelines to use in
determining whether pears are ready to be picked include: healthy fruits
begin to drop; there is a change in fruit color from green to yellow; and
the stem separates easily from the branch. To pick pears, grasp the fruit
firmly and twist or roll it to make the stem separate from the tree.
If pears are picked before they are fully ripe, they should be ripened at a temperature of 60° to 70°F. This will result in optimum quality and smoothness of flesh. If you want to keep pears for a longer period of time, store the freshly picked fruit in the refrigerator.
|As plums approach maturity, there is a rapid increase in sugar content
and the color changes markedly. With blue or purple varieties, the color
changes from green to greenish-blue or reddish-purple, then to dark blue
or purple. In other varieties, the color proceeds from a yellowish-green
to a more definite yellow or straw yellow, and then to their
characteristic yellow or red. As the color increases the flesh becomes
slightly soft, especially at the tip end.
Fruit that is going to be cooked or preserved can be picked when slightly underripe. Plums can be stored for two to four weeks at 30° to 32°F, but at 37° to 50° they will not keep as long.
|Fresh raspberries harvested at their peak of quality surpass by far
those purchased at retail outlets. Ripe raspberries will separate easily
from the plant. To ensure that none of the fruit gets too ripe, berries
should be picked every two or three days. Because hot weather ripens
raspberries quickly, it is sometimes necessary to pick every day.
To harvest, use the thumb, index, and middle fingers to pick the berries. They should be placed (not dropped) directly in a basket or other container. Harvested berries should be handled as little as possible and kept in the shade until they can be placed in cool storage. Under ideal conditions (31° to 32°F and 90 to 95 percent humidity) the fruit will keep for a day or two.
|Strawberries that are picked when three-fourths red will develop full
color and flavor in one to two days at 70°F. Berries that are only
half-red will seldom have the flavor, texture, or size of berries that are
more mature when picked.
The best time to pick the fruit is early in the morning when the berries are still cool. The fruit should be picked with the stem attached. This is accomplished by grasping the stem between the thumb and forefinger and pinching it off. Pulling and snapping, but leaving the cap on, is all right if the fruit is to be used immediately.
It is best to use or process the berries soon after picking, because fruit that is stored for several days will lose some of its fresh, bright color. It will also shrivel and generally deteriorate in quality. For best storage, keep strawberries at a temperature below 40°F and at a relative humidity of 85 to 90 percent.
More information: Strawberries
I have free illustrated directions on making and canning jam, pickles, spaghetti sauce, salsa, ketchup, corn. for you on the website. And if you are looking for Canners, mixes, jars, pectin and other canning supplies at the best prices anywhere! The sale of these products is what enables me to keep the site running and up to date. And I've also tried to find the best quality, most reliable vendors and best prices for you, too!
|Complete Water Bath Canner Kit
This is the same type of standard canner that my grandmother
used to make everything from applesauce to jams and jellies to tomato and
Average Customer Review:
Canning & Preserving for Dummies
|The Ball Blue Book of Preserving
This is THE book on canning! My grandmother used this book when I was a child. It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc. If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)