The tops show at ground level so check when the diameter looks the right size for the variety and pull one out to check the length.
HARVEST after eight to 10 weeks, using a fork to loosen compacted soil to avoid snapping the vegies.
Smaller carrots taste sweeter, so pull some of these and leave others in the ground to mature.
Picking them regularly encourages more fruit to form.
HARVEST within six to eight weeks when the zucchini are quite small, and don’t allow them to grow longer than 150mm.
Use the flowers in salads, as a garnish or stuffed, crumbed and fried.
Start pulling up beetroot when they’re about the size of a golf ball and the crown is visible above the surface.
HARVEST after eight to 10 weeks, before they get bigger than about 70mm in diameter to avoid tough and tasteless vegies.
Young leaves can be used in salads or cooked in the same way as spinach.
Place harvested onions in the sun until the skin dries then hang them in nets and store in a cool, dry spot.
When they’re completely dry, tie them together, trim off the leaves and hang them up.
HARVEST at about 24 weeks, when the leaves fall over and turn brown, pulling the bulbs gently from the soil.
As the vines start to wither and die pumpkins get more exposure to the sun, creating a tougher skin and making the pumpkin last longer.
HARVEST from 12 to 16 weeks, cutting off the fruit with a sharp knife, leaving as long a stalk as possible, and curing in the sun for about 10 days.
Cut broccoli when the heads are green, firm and tightly closed, leaving about 100mm of stalk.
HARVEST within 10 to 16 weeks. After the main head has been cut some side shoots may produce more heads to pick.
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