According to Colorado State University Extension, there is a 90 percent chance of frost by October 15. Looking at the extended weather forecast for Broomfield, it may likely be October 10. If there are any warm season crops in your garden, you may want to retrieve them now.
What’s worth saving? Mature tomatoes. This does not necessarily mean red tomatoes. A tomato is mature when it is light green, almost translucent. They also have a “pink or reddish tinge on the blossom end” according to Oregon State University Extension. http://extension.oregonstate.edu/gardening/mature-green-tomatoes-can-ripen-vine. The blossom end is the bottom of the tomato away from the stem.
To store mature tomatoes, spread them out either in a box or on a flat surface and check them every few days for black spots, discoloration or rot. Make sure the tomatoes have plenty of room so they are not touching. Ideal temperature is 60-70 degrees. They will ripen regardless of light.
Remove peppers and place them in the refrigerator. They will last about a week. You can freeze peppers, but they tend to get a little mushy when defrosted. You can also roast your peppers, then freeze them. Other options for peppers include drying them with the sun, air or a home dehydrator. For detailed instructions: https://anrcatalog.ucanr.edu/pdf/8004.pdf.
Also prior to a light frost, pick cucumbers greater than two inches long. Store cucumbers in the refrigerator for about a week. If you want to try your hand at pickling cucumbers, the National Center for Home Food Preservation has a number of recipes. http://nchfp.uga.edu/how/cucumber_pick.html.
Most herbs will need to be harvested before even the lightest frost. The best methods for long term storage include drying and freezing. To dry herbs, gather small bundles of stems that have been washed and dried, tie them together and hang them upside down until the leaves easily crumble. For information on freezing herbs: https://www.extension.umn.edu/food/food-safety/preserving/vegetables-herbs/freezing-herbs/.
Kale, collards and Swiss chard can tolerate a light freeze. Root crops, such as carrots, beets, and turnips can remain in the ground, as can potatoes. Remove these vegetables prior to a hard freeze though.
It is always a bit of a gamble trying to determine when a light freeze will occur in your own particular microclimate. I think I will play it safe this year and harvest the tender warm season vegetables and herbs this weekend. Then if we do get a freeze I can turn on the fireplace, kick back with a cup of cocoa and watch football knowing Jack Frost can come and go as he pleases.
Kelley Rawlsky has an M.S. in horticulture and is the director of Bringing People and Plants Together, an organization dedicated to bringing horticulture education and therapy to the community. For more information: PeopleAndPlantsTogether@gmail.com or follow us on Facebook.
What’s worth saving? Mature tomatoes. This does not necessarily mean red tomatoes. A tomato is mature when it is light green, almost translucent. They also have a “pink or reddish tinge on the blossom end” according to Oregon State University Extension. http://extension.oregonstate.edu/gardening/mature-green-tomatoes-can-ripen-vine. The blossom end is the bottom of the tomato away from the stem.
To store mature tomatoes, spread them out either in a box or on a flat surface and check them every few days for black spots, discoloration or rot. Make sure the tomatoes have plenty of room so they are not touching. Ideal temperature is 60-70 degrees. They will ripen regardless of light.
Remove peppers and place them in the refrigerator. They will last about a week. You can freeze peppers, but they tend to get a little mushy when defrosted. You can also roast your peppers, then freeze them. Other options for peppers include drying them with the sun, air or a home dehydrator. For detailed instructions: https://anrcatalog.ucanr.edu/pdf/8004.pdf.
Also prior to a light frost, pick cucumbers greater than two inches long. Store cucumbers in the refrigerator for about a week. If you want to try your hand at pickling cucumbers, the National Center for Home Food Preservation has a number of recipes. http://nchfp.uga.edu/how/cucumber_pick.html.
Most herbs will need to be harvested before even the lightest frost. The best methods for long term storage include drying and freezing. To dry herbs, gather small bundles of stems that have been washed and dried, tie them together and hang them upside down until the leaves easily crumble. For information on freezing herbs: https://www.extension.umn.edu/food/food-safety/preserving/vegetables-herbs/freezing-herbs/.
Kale, collards and Swiss chard can tolerate a light freeze. Root crops, such as carrots, beets, and turnips can remain in the ground, as can potatoes. Remove these vegetables prior to a hard freeze though.
It is always a bit of a gamble trying to determine when a light freeze will occur in your own particular microclimate. I think I will play it safe this year and harvest the tender warm season vegetables and herbs this weekend. Then if we do get a freeze I can turn on the fireplace, kick back with a cup of cocoa and watch football knowing Jack Frost can come and go as he pleases.
Kelley Rawlsky has an M.S. in horticulture and is the director of Bringing People and Plants Together, an organization dedicated to bringing horticulture education and therapy to the community. For more information: PeopleAndPlantsTogether@gmail.com or follow us on Facebook.
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