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Miss Chen
2018年07月19日
Miss Chen
Zucchini (Cucurbita pepo), also called summer squash, is a warm-season vegetable that should be planted after all danger of frost has passed. A frost-tender annual, zucchini can be once the soil has warmed to at least 60 degrees Fahrenheit. Most zucchini varieties reach maturity in roughly 60 days and are best harvested when still young and tender.
Growth Stages Plant the large zucchini seeds directly into the garden in the spring, or get a jump-start on the season by starting the seeds indoors several weeks before the last frost date for your area. Once the seeds have germinated, they develop quickly into vines that need plenty of space to sprawl. Flowers open in about 50 days, and the tiny squash appear soon after that. Growth proceeds rapidly from that point, and it's a good idea to start harvesting when the zucchini are no more than 6 to 8 inches long and up to 3 inches in diameter. At this stage, the squash is tender and sweet, and the seeds are small. It's okay to let them grow a little longer, but quality deteriorates rapidly in zucchini that are allowed to stay on the vine too long. Picking Strategies The large leaves on zucchini or summer squash plants are often prickly and conceal the bounty of fruit growing beneath them. When harvesting, select a dry sunny day, because working in the wet plants promotes disease. Gently move the leaves aside, being careful not to break them or damage any rootlets that have formed along the vines and taken hold in the soil. Using a sharp knife, cut through the thick stem about halfway from the blossom end, and harvest as many zucchini as you can to keep the plants producing. Past-Due Picking Zucchini that are left on the vines too long past the ideal picking time often grow large, their skin toughens and the flesh becomes more fibrous. The seeds grow larger inside the fruit, too, and the once-tender and sweet flesh becomes waterlogged and loses much of its flavor and firm texture. While the squash are still edible at this stage, you generally have to peel them and remove the seeds and any tough fibers that have developed around the seeds. Zucchinis that were harvested young retain their shape during cooking, making them ideal for stir-fries and for stuffing and baking whole, while older fruit turns mushy more quickly because they take longer to cook.
Storage and Preservation When storing your newly picked zucchini, opt for a paper bag over a plastic grocery bag, because the plastic encourages the production of moisture released by the squash. Stored in a paper bag in the crisper tray of your refrigerator, the zucchini will keep for up to 10 days. If you have a bounty of young tender zucchini, freeze what you can't use within 10 days by washing the squash, cutting it into rounds or cubes, and blanching it for about two minutes in boiling water. Remove the squash from the boiling water, plunge it into ice water, drain it on paper towels and freeze in plastic containers or plastic bags.
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Miss Chen
2018年07月19日
Miss Chen
Zucchini is one of the most popular varieties of summer squash because it grows quickly and easily in many climates. Although they're traditionally dark green, zucchini can also be yellow, striped, speckled or even nearly white. Gardeners plant zucchini seeds in full sun, one-inch deep directly in well-drained, fertile soil once after the danger of frost has passed. Single seeds should be planted 24 to 36 inches apart or four to five seeds to a hill, with hills spaced 48 inches apart. Seed packets provide spacing instructions for specific zucchini varieties. Seeds can be planted from early spring to mid-summer to produce zucchinis from late summer to fall.
Planting Growth The plants will take four to nine days to emerge from seed, depending on the soil temperature. Vines will develop rapidly and spread across a wide area. The plant will sprout blossoms, male and female, after about six weeks. Only female blossoms bear fruit, but male blossoms are necessary for pollination. Bees carry pollen from the male flowers to the female flowers. If small fruit forms but withers and falls off the vine, pollination has not occurred. Planting flowers near the squash plants encourages bee to pollinate the plants.
Harvest Once blossoms appear and pollination takes place, zucchini will grow quickly in the warm weather and may be ready to pick in as few as four days or up to a week. Harvest zucchini when it is about 2 inches in diameter and about 6 to 8 inches long. Don't allow the squash to get too big or overripe, or it will be tough and seedy. For more delicate texture, zucchini can be harvested when it is even smaller. The blossoms can also be used in gourmet dishes. Zucchini should be ready to pick about two months after it is planted. Once you've started harvesting, continuing to pick the squash encourages the plant to produce more. Cutting the zucchini off with a knife prevents damage to the plant. Zucchini can be stored for up to two weeks. By late summer, many gardeners find they have so much zucchini they can't give it away fast enough. There's even a national day in celebration of the phenomenon: August 8 is National Sneak Some Zucchini Onto Your Neighbor's Porch Night.
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Miss Chen
2018年07月19日
Miss Chen
Radishes are one of the first vegetables ready for harvest in the spring. Most varieties have a maturity date of approximately 25 days from planting, and you can sow the seeds every 10 to 14 days until the weather turns hot. Radishes are also planted in mid-summer for a fall crop. Winter storage radishes grow larger and do not mature until 50 to 70 days after planting. Edible pod radishes are grown for their seedpods, which mature in 50 days. Growing conditions affect the final maturity date, so consider the harvest dates printed on seed packets to be estimates. Small Radishes
When you plant the seeds, record the expected maturity date. Record the expected maturity date for each radish variety the day you plant the seeds. Use a waterproof marker to write the date on a plastic row label or jot it in a notebook. picking vegetables
Check the radishes five to seven days before the maturity date by pulling one from the ground. Harvest the sample radish by grasping the bottom of the foliage near the soil and firmly pulling upward. If the radish is 1/2 to 1 inch across, the crop is ready to harvest. Fresh radish from ground
Remove the leaves with garden snips, wash the radishes and place them in plastic bags. They will keep for two to four weeks in the refrigerator. Winter Radishes
Harvest winter radishes any time after the expected harvest date. You may leave them in the ground until two weeks before the first frost date in the fall. picking vegetables
Pick winter radishes by grasping the foliage near the soil and pulling upward. food refrigerator
Store the radishes where they will remain cool and moist, for up to two months. Edible Pod Radishes
Check the plants every two to three days after the blossoms appear. The pods resemble green beans, with the lower pods ripening first. Fresh Salad
Harvest the pods when they are the thickness of a pencil for peak flavor. Pick a rat-tail radish by grasping the small stem at one end of the pod and bending it to the side until it snaps it off where the stem attaches to the branch. "Russian traditional Okroshka, summer soup"
Use edible pod radishes soon after picking them or store them in a plastic bag in the refrigerator for up to one week.
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Miss Chen
2018年07月19日
Miss Chen
Pepper plants (Capsicum spp.) are vibrant and beautiful, with their lush foliage and shiny fruit. To grow peppers in your garden, you'll need to know a whole lot more than the fact that Peter Piper picked a peck of them. You'll find a whole host of different sorts of pepper plants available, including exotic spicy peppers as well as the sweet peppers so popular in this country. Fortunately, although the days to maturity differ among pepper species, the basic info on how to grow peppers remains the same. So Many Peppers, So Little Time
Peppers are tender, warm-season vegetables, like tomatoes. But they don't grow as big and spread as wide as tomato plants do. They also need warmer temperatures and longer time in the garden. The colorful sweet bell pepper varieties (Capsicum annuum) are the most popular in the United States and have been for years. But the vast range of other garden peppers available are gaining traction as essential parts of different ethnic eating experiences. These include chili peppers, cayenne peppers and pimiento peppers. You'll only get the full flavor in any type of peppers if you harvest them at their peak. Planting Peppers
You get more bang for the buck if you grow peppers from seeds. Start them indoors in late winter, then move them to garden beds after spring works its magic on the temperature of the outdoor air and soil. Transplant the young pepper plants about 18 to 24 inches apart. How many to plant? A dozen plants may provide enough peppers for the average family, but with the incredible variety available, you may want to plant more. Don't put them outside too early when they could be killed by a frost. They do best when night temperatures stay consistently above 55 degrees Fahrenheit. You can help your young peppers keep their roots warm by transplanting them into raised beds, mulching them well and using floating row covers. Pepper Care
If you beef up the garden soil before you transplant the peppers, you'll likely have a healthier crop. Be sure the soil is well-drained, and work in organic compost for more fertile soil. Fertilize at the time of transplant, then again after the first peppers are set. Irrigation? It's essential to keep the soil uniformly moist, right up through harvest. Water regularly, especially during dry periods. When to Pick a Peck
Keep your eyes on the calendar. Time from planting is an important indicator of when your peppers can be harvested. Make a note of when the plants were started. Peppers are generally ripe between 70 to 84 days later, depending in part on the type of peppers. In most cases, bell peppers approach maturity and are ready to be harvested approximately 70 to 75 days after planting. Bell Boy and Purple Belle are ready in 70 days; Lady Bell in 72 days; Chocolate Bell in 75 days. Note that each of these pepper types changes color when they are ripe, passing from green to red (Bell Boy and Lady Bell), purple to black to red (Purple Bell) and green to brown (Chocolate Bell.) Pick the green-to-red bell peppers when they reach the color you prefer. They get sweeter as they mature, with red being the sweetest stage. Other sweet types of peppers that you use in salads or for frying, like Gypsy or Sweet Banana, take between 65 and 70 days to mature. These types start yellow, pass to orange, then mature to red. Hot peppers can take the longest period to ripen. While cayenne and jalapeño peppers are ripe in 70 days, pimientos take 73. And popular chili peppers take 84 days. The actual harvest itself helps you figure out whether the peppers are ripe. Mature peppers pull off the pepper plants easily. Grasp the pepper, twist and pull to snap it off. If you are sure they're mature, you can use pruners if it is easier.
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Miss Chen
2018年07月18日
Miss Chen
Planting a vegetable garden in Missouri can be rewarding thanks to a relatively warm climate and a growing season that lasts from about April to October. But the variety of climates and temperature zones in the state can make it tricky to know when to start your vegetable garden. Missouri planting climate
During growing season, Missouri gets between 60 and 90 days that are warmer than 86 degrees Fahrenheit. Missouri generally falls under Zones 5 and 6 on the USDA Plant Hardiness Zone Map, but the University of Missouri Extension divides the state into three areas, North, Central and South, in determining planting dates for vegetables. The Ozark plateau region also falls under the "North" planting categorization, even though it's in a more southern part of the state, due to its elevation. Planting times in each of these areas is affected by temperature and the date of the last frost. The southern part of Missouri has an average frost-free date of April 5. In northern Missouri, the average frost-free date is typically April 20, though the University of Missouri Extension notes that frost can hit until mid-May. Missouri planting times
Planting dates vary by vegetable variety. The University of Missouri Extension offers a vegetable planting calendar that details planting dates for each vegetable based on region. Cold weather crops, such as beets, carrots, lettuce, peas, cabbage and cauliflower can be planted in March in the southern region. In the north, they can be planted in April, and in the central region they can be planted from mid-March to mid-April. Beans and cucumbers should be planted in mid- to late-April in the south and mid- to late-May in the north, and hey should be planted in early May in central Missouri. Warmer weather crops, such as peppers, squash and tomatoes, can be planted in May in the south, mid-May in central Missouri, and mid- to late-May in the northern region. Sweet corn can be planted from late April to mid-August in the south, from late April to early August in central Missouri and from early May to mid-July in the north. Fall crops
Several varieties of vegetables can be sowed a second time for fall harvest. These dates are also listed on the MU Extension planting calendar. Beets, for example, can be sown from Aug. 1 to 15 in the south, Aug. 1 to 10 in central Missouri and July 25 to Aug. 1 in northern Missouri for a fall crop. Cabbage and carrots can be planted in early August in the south, in central Missouri from late July to early August and in late July in the north.
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Miss Chen
2018年07月18日
Miss Chen
How often a vegetable garden needs water depends on the weather, soil type, growth stage of the vegetables and other factors. Underwatering causes stringy, strongly flavored vegetables, but overwatering increases the risk of plant diseases and reduces vegetables' flavor. When in very wet soil, plants' roots drown, causing the plants to die. Signs of underwatering and overwatering in plants include pale, wilted leaves and poor growth. Regularly checking the soil moisture level gives the best indication of how often to water a vegetable garden.
Checking the Soil Different kinds of soil hold water better than other kinds. Clay soils hold onto moisture, but sandy soils drain freely. A vegetable garden in any kind of soil needs water when the soil is dry to a depth of 2 inches, which is usually about once every four days during hot weather. A garden with clay soil may need water less frequently, and a garden in sandy soil may need water more often. You can test soil's moisture level by pushing your fingers into the soil. Dry soil feels dry to the touch. Another test method is to insert a screwdriver or stick into the soil. Moist soil clings to a screwdriver or stick and looks darker than dry soil. Houseplant soil moisture meters are also useful for measuring soil moisture but are sometimes inaccurate. If the soil is moist just below the soil surface, then usually it also is moist at vegetable plants' root zones, 6 to 8 inches deep. If you want to check deep soil's moisture level, then dig a hole 8 inches deep, and feel the soil at the hole's bottom. Knowing Plants' Water Needs Besides vegetable plants' growth stages, the kinds of vegetables in the garden also affect how often the garden needs water. For example, the annual vegetables corn (Zea mays) and bush beans (Phaseolus vulgaris) need more water when silking and flowering than during their other growth stages. Low soil moisture from those stages until harvest reduces crop yields in corn, beans and other summer vegetables. Apply water to the garden when its soil surface is dry after sowing vegetables and until the seedlings are 4 to 5 inches tall. The soil for growing young vegetable plants should stay consistently moist to a depth of 3 to 4 inches. During hot dry weather, the garden may need watering every day.
Watering the Garden Equipment for watering a vegetable garden includes garden hoses, watering cans, drip-irrigation systems, soaker hoses and sprinklers. Sprinklers are usually a poor choice because some of their water evaporates, and their water falls over the whole garden bed, which encourages leaf diseases and weeds. Applying water at the plant bases is the best method for watering a vegetable garden. Connect a fine-spray rose device to a watering can or a soft-spray attachment to a garden hose for watering vegetable seeds and seedlings as well as other delicate plants. Apply water to the soil until it begins to puddle on the soil surface. Drip-irrigation systems and soaker hoses supply water at plant bases through emitters or perforated hoses, which are connected to a water supply. These devices take time to install but reduce the time spent watering over the long term. Saving Water Mulches and weed control help save water in a vegetable garden. Water-permeable landscape fabric, paper and organic mulches such as straw, compost, wood shavings, rice hulls and bark placed on the soil surface reduce water evaporation from the surface. Weight landscape fabric and paper with stones to prevent wind from lifting them. Spread a layer of an organic mulch 3 or 4 inches thick around vegetable plants. Don't allow mulches to touch vegetable stems, or else the stems may rot. Weeds compete with vegetable plants for water. Remove weeds growing near your vegetables by pulling them upward out of the soil, and shallowly hoe the rest of the vegetable garden once per week.
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Miss Chen
2018年07月18日
Miss Chen
Vegetable gardening in Tennessee can be broken down into two planting and growing seasons with warm-season vegetables and cool-season vegetables. Warm-season vegetables are planted in the spring after any danger of frost and before July, and cool-season vegetables are planted in the fall to benefit from the winter chill; many cool-season vegetables can also be planted in early spring.
Fall Planting of Cool-Season Vegetables Cool-season vegetables are planted in the summer and fall between July 1st and September 30th for fall and winter harvest. This allows them to take advantage of the cool fall and winter temperatures to germinate and grow properly. Cool-season vegetables are relatively shallow rooted and sensitive to drought, so careful monitoring of water is critical. Examples of cool-season vegetables that work for planting in this time frame in Tennessee are broccoli, cabbage, Chinese cabbage, cauliflower, collards, pickling cucumbers, slicing cucumbers, kale, kohlrabi, lettuce, mustard greens, Irish potatoes, icicle radishes and spinach. Spring Planting of Warm-Season Vegetables Warm-season vegetables grow in warm soil and ambient air temperatures which allow them to germinate and develop properly. They are planted between the first week of April and the end of July. Warn-season vegetables and their seeds will be damaged by any exposure to frost or temperatures within 15 degrees of freezing. Unlike winter-season vegetables, they have long, deep roots that make them drought resistant even in the heat of summer, though still requiring watering to grow. For spring planting, consider bush beans, snap beans, pole beans, runner beans, lima beans, cantaloupe, sweet corn, pickling cucumber, slicing cucumber, eggplant, okra, peas, sweet peppers and tomatoes.
Spring Planting of Cool-Season Vegetables You can also plant cool-season vegetables in the spring in Tennessee between early February and the end of March. Cool-season vegetables that can be grown as spring crops include beets, broccoli, savoy cabbage, round green cabbage, cauliflower, carrots, collards, kale, kohlrabi, butter crunch lettuce, iceberg lettuce, mustard greens, bunch onions, sweet storing onions, English peas, sugar snap peas, Irish and Yukon gold potatoes, white icicle radishes, spinach, Swiss chard, rhubarb and turnips.
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Miss Chen
2018年07月18日
Miss Chen
Soybeans are native to East Asia. These beans have been the major source of protein for the people of Asia for more than 5,000 years. The United States produces 50 percent of the worlds soybeans. Soybeans are a good source of fiber, protein, magnesium, riboflavin, folic acid, iron and calcium. They protect the heart against oxidation, prevent blood clots and work as antioxidants. The soybean grows in pods. Each pod holds edible seeds. There are three types of soybeans: green soybeans, mature soybeans and dried soybeans.
History Over 13,000 years ago, China discovered soybeans. These beans were the most important crop in the area. In the 8th century, soybeans were introduced in Japan and other areas of Asia. In the 18th century, soybeans appeared in the United States. They were planted by an American who returned home from a visit to China. During the 19th century, the farming of soybeans became popular. By the early 20th century, John Kellogg and George Carver discovered the health benefits of these beans and began promoting them. Their popularity continues to grow today. Green Soybeans Green soybeans, also known as Edamame, are harvested prematurely, while the beans are still green. These beans are large and have a sweet taste. Edamame often are added to rice dishes, salads and soup. They are available throughout the year. Many times, Edamame are sold frozen, in bags. Frozen green soybeans can be kept for several months. Fresh Edamame can be found at many Asian markets. To prepare green soybeans; boil the seeds in fresh water with a few dashes of salt, or steam them in their pods until they are hot. Mature Soybeans Mature soybeans are light brown in color. They are harvested when they have reached maturity, and are available year round. These soybeans are sold both in and out of the pod. Asian markets sell them in both varieties. Mature soybeans need to be used within a few days, while keeping them refrigerated. To prepare, boil the soybeans out of their pods until they are tender. Mature soybeans often need other ingredients to bring out their flavor, such as onions, spices and salt. They can be served as a side dish, or as an ingredient to other dishes -- soups, rices and casseroles. Dried Soybeans Dried soybeans are available at most health-food shops and some supermarkets. These beans are pea-sized, and require soaking overnight before being cooked. To cook them, boil them slowly on the stove for a few hours. Three hours is the average time it takes for these beans to become tender. Seasonings should be added, due to the dried soybeans being mild in flavor. They can also be added to other dishes as an ingredient--soups, salads and rice dishes.
Health Benefits Soybeans provide calcium, protein, iron, fiber, fatty acids, copper, vitamin B2, potassium, phosphorus and molybdenum. Soybeans contain so much fiber, they may prevent colon cancer. The fiber in soybeans binds cancer-causing toxins and helps the body remove them -- preventing them from damaging the colon. Soybeans also can lower cholesterol. A peptide found in soybeans called lunasin can lower your cholesterol by up to 30 percent.
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Miss Chen
2018年07月18日
Miss Chen
Vegetables grow at different rates depending on the type they are. Some will be ready to harvest within a month, while others will take more than a year to grow. The time spent growing your own vegetables is well worth it. Fresh, home-grown vegetables taste best and often are more nutritious than vegetables that have been shipped across the country and stored on a grocer's shelf. Whether you have a large garden, a small patch of ground in your back yard, or just a container on your patio, it's possible to grow your own vegetables. If you live in an area with a very short growing season, you may not be able to grow certain types of vegetables unless you have a greenhouse. Radishes
by Svadilfari, Radishes grow quickly. Radishes are grown from seed and are one of the easiest and fastest vegetables to grow. You can start them indoors in February or March and then put them in the garden when all danger of frost has passed. They will be ready to pick in about 30 days. You can even get a second harvest if you start your second set of seeds indoors in March and place them in the garden after you harvest the first bunch. Beans
by wanko, Green Beans ready for harvest There are many types of beans, but they basically all take approximately the same time to grow. Pole bean seeds can be planted directly in the garden around a pole or trellis in May in the northern gardening zones, and they will be ready to harvest in about 60 to 70 days. Bush beans should be planted in April or May and take the same 60 to 70 days. In warmer climates where you can plant a month earlier, offset a few rows by a few days so all your beans don't come in at once. Once beans are harvested, the soil can be used for a fall crop. Beans are not cold-hardy and will not tolerate a frost. Other crops that grow in this time frame are onions and peas. Corn
by La Grande Farmers' Market, Fresh corn on the cob Corn needs a lot of space and may not be suitable for all gardens. It should be planted in blocks of rows to ensure good pollination. There are many varieties of corn and it will take between two to a little over three months to harvest, depending on the variety. Lettuce, spinach and some varieties of potatoes also take about two to three months to grow to maturity. Potatoes
by Dr. Hemmert, Freshly harvested potatoes Potatoes are very easy vegetables to grow and you can grow them from the potatoes in your kitchen. There are many varieties, and each will be ready to harvest at different times. The main tip to follow when growing potatoes is not to allow the tuber to receive direct sunlight. The sun will cause it to turn green and you will have to throw it out because it will be poisonous. Early varieties will take as little as 70 days, while the mid and late varieties can take from 90 to 150 days before they are ready to dig. Check to see if they are ready by digging down to see how large the potato is without disturbing the roots. If it feels large enough, dig out only the number of potatoes that you need and allow the rest to grow until the entire plant dies down. Then harvest them all. Squash and tomatoes take about the same time to grow. Cabbage
by net_efekt, Coleslaw anyone? Cabbage, broccoli, peppers and eggplant take four to five months to grow to maturity. Cabbage and peppers, however, should be planted indoors a month or two before transplanting to the garden. Begin the seeds in February or March and place in the garden in May. Other vegetables that grow in this time frame are pumpkins and watermelons. Asparagus
by rust.bucket, Asparagas is easy to grow. Plant asparagus as soon as you can work the soil. You can grow asparagus by planting seed or roots, but roots will grow faster. You should not harvest the asparagus until the second or even third spring after planting to allow the plant to get well established. Mulching in the late fall will protect the plant roots from frost heave and they will return without being replanted. Use compost when planting. As the plant grows, it will spread with new plants, so give it lots of room.
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Miss Chen
2018年07月17日
Miss Chen
Fresh-picked cucumbers from your garden are not only healthier for you, but they taste better too. Growing cucumbers is an easy project whether it's for slicing in your salad or for pickling. There are two types of cucumbers you can grow, bush or vine. The vine type is the cucumber that will grow on the trellis, and they grow straighter and are cleaner than cucumbers that grow on the ground. Growing your cucumbers from seed will take from a month to two months depending on the size cucumber or pickle you want.
Step 1 Prepare the soil for the cucumber seeds. Place the cucumbers to the north end of the garden to avoid shading your other plants. Cultivate the soil to remove all weeds, and amend the soil for the seeds by adding compost to it and mixing it throughout. Mound the soil to two inches high and a foot apart for each plant. Do not plant the seeds until the soil temperature has reached 70 degrees. Step 2 Set up the trellis to the north of the mounds. Use a side of your fence if your garden is fenced in. Other types of trellises can be used too, such as vegetable cages, A-frames or fashion your own out of bamboo poles and chicken wire. Make sure the poles are pushed well into the ground because the plants will pull on it and become heavy. Step 3 Plant the seeds in the mounds. You can plant 3 or 4 seeds per mound, and weed out the weaker of the plants when they start to sprout, leaving only one plant per mound. Step 4 Place the cucumber's tendrils on the trellis when they first start to show. Helping the cucumber onto the trellis is important as it will attach to anything including other plants. Once it is attached to the trellis it will continue to climb without any more help.
Step 5 Keep the soil moist as the cucumbers are growing. Try to water the ground, and keep the foliage as dry as possible to avoid moisture diseases. Fertilize with a liquid vegetable fertilizer attached to your garden hose every two weeks. Step 6 Harvest the cucumbers when they are the size you desire. Do not let them get too large, or they will be bitter and very seedy. Cut the cucumbers from the vine; do not pull them or you will damage the vine.
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