If you planted lettuce, spinach, radishes, mustard greens or green onions, they should be ready (if not close to being ready) for harvesting!

Your slow crops, such as broccoli, collards, cabbage, kale, carrots, sugar snap peas and potatoes have a few more weeks to go.

Tips on Harvesting Leafy Greens

• Lettuce and spinach can be cut across the top, keep the base of the plant to allow for new leaf growth
• Store unwashed leaves in plastic bags with a wet paper towel in the bag

Tips on Harvesting your Radishes

• Loosen soil around plants with fingers or small hand tools
• Pull plant from the base of the stem
• Dust off, but do not wash vegetables until you are ready to eat them
• Harvest when soil is dry – harvesting in wet soil makes roots stick in ground
• Store unwashed radishes in plastic bags with a wet paper towel in the bag

Tips on Harvesting your Green Onions

• Use scissors and cut the green tops straight across the onion. For second harvest be sure to leave the onion roots intact.
• Store unwashed green onions in plastic bags with a wet paper towel in the bag

Have students participate in harvesting, washing and preparing the vegetables. Celebrate the spring harvest with this quick and easy recipes from the garden.

Cream Cheese Radish Rounds

Slice radishes into thins slices

Harvest green onions, cilantro and parsley from the garden.

Wash and chop the herbs into small pieces.  In a bowl mix herbs into 4 oz of softened cream cheese.  Mix until smooth and creamy. Place cracker on a tray and dollop one 1 tsp herb cream cheese. Arrange a piece of sliced radish on top and Ta-Da!  Feel free to substitute the cracker for a leaf of lettuce and spinach, making a quick garden wrap.

We would love to spotlight your harvest party on our Schoolyard Garden blog.  Send us your pictures, funny garden stories or your favorite recipes from the garden.