Picking Guides

Sweet bells that turn red, orange, yellow or purple, plus jalapeño, Fresno and shishito for heat.

Green and yellow zucchini, crookneck, ball squash, pattypans and two-toned Zephyr — all interchangeable in a recipe.

Four varieties, all good for pickles. Look under the leaves for one about eight inches long and snip it free.

Early California softneck, pulled young as green garlic — milder than the cured cloves you buy at the store.

Four sweet varieties, red and yellow. A fallen-over neck is the onion telling you it is finished growing.

Red Ace, candystripe Chioggia and yellow Boldor. Several beets share each hole, so take the big ones and leave the small ones growing.

Look for the largest, darkest tops to find the biggest carrots. Our clay soil means they need a good scrubbing when you get home.

Little bitty tomatoes in red and yellow. Simple to pick, and they keep ripening on your counter after you get them home.

Three varieties across the season. Pick only the ones that are fully black and plump — the raspberry-colored ones are not there yet.