plastic bags for up to 2 months. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Cantaloupe: Harvest when the stem slips easily from the fruit. Lift the melon. If ripe, it should separate easily. Store ripe melons in the refrigerator in a plastic bag for up to 10 days. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Carrots: Carrots can be harvested as soon as they are large enough to use in salads. Fall carrots should be harvested before the first moderate freeze. For storage, wash roots, trim tops to 1⁄2 inch, place in perforated plastic bags and store in refrigerator or cold moist cellar. Storage life is 2 to 4 months. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Light freeze = 28 to 31 degrees F Moderate freeze = 24 to 28 degrees F Severe freeze = Below 24 degrees F

Cauliflower: Heads should be white, solid, uniform and smooth or close flowered. Tie outer leaves above the head when curds are about 1-2 inches in diameter (except purple types). Heads will be ready for harvest in about 2 weeks. Cauliflower may be stored in perforated plastic bags in the refrigerator for up to 2 weeks. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity. Cucumber: Harvest cucumbers when they are 11/2 to 2-1/2 inches in diameter and 5 to 8 inches long. (This will vary with variety.) Seeds should not be overly developed. Pickling cucumbers will be a bit more blocky and not as long as slicers. Store slicing cucumbers in the warmest part of the refrigerator in a plastic bag. Storage life is about 1 week. Pickling cucumbers should be cooled quickly in ice water and kept up to 2 days in a plastic bag in the refrigerator. Ideal storage conditions are 45 to 50 degrees F and 80 to 90 percent humidity.

Eggplant: Harvest when fruits are nearly full grown, but color is still bright. Eggplants are not adapted to long storage, but can be kept in the warmer part of refrigerator for about a week. Ideal storage conditions are 45 to 50 degrees F and 80 to 90 percent humidity.

Endive (Escarole): Harvest whole plant. Wash thoroughly to remove soil and sand. Gather leaves together and tie with rubber band. Store in plastic bags in the refrigerator for up to 3 weeks. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Kale, Mustard, Spinach: Harvest the leaves and leaf stems of greens when they reach suitable size. Either harvest the whole plant or the outer, larger leaves. Wash and trim. Greens do not store well, but may be kept in plastic bags in the refrigerator for up to 2 weeks. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Kohlrabi: Harvest when the swollen stems are 2-3 inches in diameter. Stems become woody if left too long before harvest or if grown under poor conditions. Cut off root and leaf stems, and store in plastic bags as indicated for carrots. Storage life is 2 to 4 weeks.

Lettuce: Head, semi-head and leaf lettuce can be stored up to 2 weeks in perforated plastic bags in the refrigerator. Refrigeration is highly desirable, but do not freeze. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Onions, Dry: Harvest onions when tops have fallen over and the necks have shriveled. Remove tops, place in shallow boxes or mesh bags, and cure in open garage or barn for 3 to 4 weeks. Store in mesh bags in a cool place (45 to 50 degrees F and 60 percent humidity).

Onions, Green (Scallions): Harvest green onions when they are 1/4 to 1/2 inch in diameter. Wash and trim back roots; and any tough ends of green. Place in plastic bags and store in refrigerator for

up to 2 weeks. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Parsnips: Harvest in late fall after several moderate freezes. Exposure to cold develops the sweet flavor. Same storage requirements as for carrots.

Peas, Garden: Harvest when pods have filled. For tender peas, harvest when a bit immature; for "meaty" peas harvest when mature. Unshelled peas can be kept in a perforated plastic bag in the refrigerator for about a week. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Peppers, Sweet: Harvest when fruits are firm and full-sized. If red fruits are desired, leave on plant until red color develops. Sweet peppers can be stored for 2 to 3 weeks in the warmer part of the refrigerator in plastic bags. Cool cellar storage is also possible. Ideal storage conditions are 45 to 50 degrees F and 80 to 90 percent humidity.

Potatoes: Harvest when the tops have yellowed or died. Do not leave in the ground exposed to high soil temperatures from sun because this will accelerate over-ripening. Wash potatoes and remove any that are diseased or damaged. Cure for about a week in a shaded, well-ventilated place (open barn, shed, garage). Avoid exposing tubers to light. They will turn green with even small amounts of light. Store in as cool a place as possible (40 degrees F). Cool basements are probably the best storage available. Keep humidity high and provide good ventilation. Storage time is 2 to 4 months. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Pumpkins: Harvest pumpkins and winter squash when skin is hard and the colors darken. Both

"Ideal" refrigerated storage conditions for many vegetables

are not attainable on the average home or farm, especially in the summer months. Simply use the best storage available, and recognize its limitations. Cool, but nonfreezing temperatures retard vegetable deterioration.

should be harvested before frost. Remove the fruit from the vine with a portion of the stem attached. Store on shelves in a single layer so air can circulate around them.

Radish: Harvest when 1⁄2 inch to 1 inch in diameter. Wash roots, trim both tap root and tops, and store in plastic bags in refrigerator for up to 1 month. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Rhubarb: Harvest leaf stalks when 1⁄2 to 1 inch in diameter. DO NOT USE LEAVES. Rhubarb can be stored in perforated plastic bags for up to 3 weeks in the refrigerator. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Spinach, Kale, Mustard: Harvest the leaves and leaf stems of greens when they reach suitable size. Either harvest the whole plant or the outer, larger leaves. Wash and trim. Greens do not store well,

but may be kept in plastic bags in the refrigerator for up to 2 weeks. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Squash, Summer: Harvest when fruit is young and tender. Skin should be easily penetrated with the thumbnail. This is usually when the squash are 6 to 8 inches long for yellow summer and zuchinni squash. Can be stored for up to a week in a perforated plastic bag in the refrigerator. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Squash, Winter: Harvest pumpkins and winter squash when skin is hard and the colors darken. Both should be harvested before frost. Remove the fruit from the vine with a portion of the stem attached. Store on shelves in a single layer so air can circulate around them.

Sweet Corn: Harvest sweet corn when kernels are plump and tender. Silks will be dry and kernels filled. Check a few ears for maturity: open top of ear, press a few kernels with thumbnail. If milky juices exudes, it is ready for harvest. Sweet corn has a very short storage life. Harvest at peak quality, husk to conserve space, and store in plastic bags for no more than 2 days in the refrigerator. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity.

Swiss Chard: This green may be harvested continuously. Merely break off the outer leaves. Swiss chard is a beet developed for its top. A spring planting will provide greens from early summer to the first moderate freeze. May be stored up to 2 weeks in the refrigerator. Ideal storage is 32 to 40 degrees F and 90 to 95 percent humidity. Tomatoes: Ripe tomatoes will keep for a week in the refrigerator at 45 degrees to 50 degrees F. Green, mature tomatoes, harvested before frost, should be kept at a temperature between 55 and 70 degrees F. For faster ripening, keep temperature high. Mature green tomatoes should approach normal size and have whitish green skin

color. Mature green tomatoes can be kept from 3 to 5 weeks by wrapping each tomato in newspaper and inspecting for ripeness each week. A cellar where temperatures are about 55 to 58 degrees is satisfactory for holding mature green tomatoes.

Turnips and Rutabagas: Very large specimens may be pithy and have strong flavor. The flesh should be fine ground and not pithy. Clip the tops 1-2 inches above the root. They are a good fall crop and can withstand several light freezes. Store the same as carrots.

Watermelon: Harvest when the underside of fruit turns whitish to yellowish. The tendril at the juncture of the fruit stem and the vine usually dies when the fruit is mature. Thumping an immature melon gives a ringing metallic sound, while a mature melon gives a dull thud. Watermelons will store at room temperature for about a week; at temperatures of 45 to 50 degrees F for 2 or 3 weeks.

How You Can Help Recover Food

In today's world, where so many wake up in poverty and go to sleep hungry, each of us must ask: "How can I help?"

To get involved, use the ideas in the Food for ME fact sheets or call "1-800-GLEAN-IT," a tollfree hotline of the USDA and National Hunger Clearinghouse.

Prepared by Gleason Gray, Extension educator. Source: Some text for this fact sheet was taken from "Vegetable Harvest and Storage: USDA Agricultural Fact Sheet #8-31-1," by Arthur Gaus, Henry DiCarlo and Rudy Zuroweste.

Published and distributed in furtherance of Acts of Congress of May 8 and June 30, 1914, by the University of Maine Cooperative Extension, the Land Grant University of the state of Maine and the U.S. Department of Agriculture cooperating. Cooperative Extension and other agencies of the U.S.D.A. provide equal opportunities in programs and employment. 3/98 Printed on recycled paper.