Answer:
1.When it comes to root vegetables, size matters. Beets and turnips can be pulled at any point from golf ball size up, with smaller roots proving especially tender. But don’t let the roots grow larger than a tennis ball or they’ll become tough and woody.
2.Main crop potatoes for storing should be lifted only after all the foliage has died back, around 20 weeks after planting. Check they are ready by rubbing the skin with your thumb. If the skin doesn’t rub off, they’re ready to lift.
3.The pods of climbing beans are the opposite – they should be long and smooth, without beans bulging inside. But don’t let them get too long or the pods will become stringy and plants less productive.
4.Loose leaves of cut-and-come-again salads are best enjoyed while they are still young and tender, while heart-forming salads such as lettuce should be cut as soon as the heart has begun to firm up. In all cases, for the most succulent salad leaves pick them early in the morning.
5.Cut cabbages as soon as the fleshy leaves have formed a tight, firm head. Winter frosts help to enrich the flavor of Savoy types, so leave these in the ground until you’re ready to eat them. Cabbage family plants producing flower buds, such as calabrese, broccoli or cauliflower, should be picked while the buds are still tightly closed.
Explanation:
