Remember to Harvest These Crops Before September Ends

As September draws to a close, the garden begins its transition from the vibrant growth of summer to the slower pace of fall.

This is the time when many crops reach their peak ripeness, and it’s crucial to harvest them before the colder weather sets in.

I’ve learned from years of gardening that timely harvesting can make all the difference in the quality and flavor of your produce.

If you wait too long, you risk losing your hard-earned bounty to frost, pests, or simply overripening on the vine.

In this article, I’ll share my experiences with harvesting various crops in September, offering tips on when and how to harvest to ensure you get the best out of your garden.

1. Tomatoes

Tomatoes are a garden staple, and by September, they’re usually at their most productive.

However, as the days grow shorter and the nights cooler, it’s important to keep a close eye on your tomato plants.

I’ve had years where a surprise frost in late September ruined what could have been a beautiful harvest.

To avoid this, I now make it a point to start harvesting my tomatoes as soon as they show signs of ripening.

Tomatoes should be harvested when they are fully colored but still firm.

This is usually when they’ve developed a rich, uniform color, whether red, yellow, or even purple, depending on the variety.

If frost is predicted, it’s better to harvest your tomatoes a bit early.

You can pick them when they start to show color and let them ripen indoors.

I often place mine in a sunny window or even in a paper bag with a banana to speed up the ripening process.

Remember, tomatoes left on the vine too long can become overripe, attracting pests and losing their flavor.

It’s better to harvest them a little under-ripe and allow them to finish ripening indoors than to leave them at the mercy of unpredictable fall weather.

2. Peppers

Peppers, whether sweet or hot, also reach their peak in September.

Like tomatoes, they can be vulnerable to the cooler temperatures that come with the changing season.

I’ve found that peppers are best harvested when they reach their full size and color.

However, I’ve also learned that waiting too long can lead to softening, wrinkling, and even rot, especially if there’s a lot of rain.

To harvest peppers, simply use a sharp pair of scissors or pruners to cut the stem above the fruit.

This helps prevent damage to the plant and encourages it to produce more peppers if the weather holds out.

I’ve had some success with late harvests, especially in milder years, but I always make sure to bring in the majority of my peppers before the first frost threatens.

If you grow hot peppers, you can leave them on the plant to develop more heat, but again, be cautious of the weather.

In September, I start checking the forecast regularly and harvest all my peppers if frost is predicted.

Unripe peppers can be left to ripen indoors or used in cooking, where their slightly green flavor can add a unique twist to dishes.

3. Squash and Pumpkins

September is the month when squash and pumpkins are ready for harvest.

These hearty fruits are a symbol of the fall harvest, and there’s nothing quite like the satisfaction of bringing in a big, ripe pumpkin or a basket of colorful squash.

However, timing is everything when it comes to harvesting these crops.

I’ve learned that squash and pumpkins are best harvested when they have fully matured, which you can tell by their hard skins and deep, rich colors.

For pumpkins, the skin should be tough enough that you can’t puncture it with your fingernail, and the stem should be hard and dry.

For winter squash like butternut or acorn, look for the same signs—tough skin and a dry, withered stem.

To harvest, use a sharp knife or pruners to cut the stem, leaving a few inches attached to the fruit.

Be careful not to carry squash or pumpkins by the stem, as this can cause it to break off, leading to quicker spoilage.

In September, I often find myself racing against the clock to get all my squash and pumpkins harvested before the first frost.

These crops can tolerate a light frost, but a hard freeze can damage the skin, leading to rot.

Once harvested, I like to cure them by letting them sit in a warm, sunny spot for a week or two, which helps to harden the skin further and improve storage life.

4. Potatoes

Potatoes are a staple crop that often reaches maturity in September, depending on when they were planted.

I’ve always found harvesting potatoes to be one of the most rewarding tasks in the garden—there’s something magical about digging into the soil and uncovering those hidden treasures.

However, it’s important to time your harvest correctly to get the best results.

Potatoes are ready to harvest when the foliage has died back and the skin has thickened.

In September, the plants usually start to yellow and die back naturally as the weather cools.

This is your signal that the potatoes are ready.

To harvest, gently dig around the base of the plant with a garden fork or spade, being careful not to damage the tubers.

I’ve learned to let the potatoes sit in the ground for a few days after the foliage dies back, as this helps the skins toughen up, which improves their storage life.

However, don’t wait too long—leaving potatoes in the ground after the first frost can lead to rot or damage from cold, wet soil.

Once harvested, I let my potatoes cure for a week or so in a cool, dark, well-ventilated place before storing them.

This helps any minor cuts or bruises heal, which also extends their shelf life.

5. Carrots and Beets

Carrots and beets are root vegetables that can be harvested throughout the growing season, but they often reach their peak sweetness in September.

The cooler temperatures of fall cause these roots to concentrate their sugars, resulting in a sweeter, more flavorful harvest.

I’ve found that carrots and beets left in the ground too long can become woody or start to crack, especially if the weather turns wet.

To harvest carrots, gently loosen the soil around the plants with a fork, then pull them up by the tops.

For beets, grasp the foliage close to the root and pull gently, or use a fork if the soil is compacted.

Both carrots and beets should be harvested before the first hard frost, as freezing can damage the roots and lead to a mushy texture.

If you’re not ready to use them right away, both crops can be stored in the refrigerator or in a cool, moist place for several weeks.

I’ve often found that a layer of damp sand in a box makes an excellent storage medium for both carrots and beets, keeping them fresh and crisp well into the winter.

6. Onions and Garlic

Onions and garlic are long-season crops that are typically harvested in late summer or early fall.

By September, these alliums should be ready to come out of the ground if they haven’t been harvested already.

I’ve learned that timing is crucial when harvesting onions and garlic, as pulling them too early can result in small bulbs that don’t store well, while waiting too long can cause them to split or sprout.

Onions are ready to harvest when the tops have fallen over and begun to dry out.

To harvest, gently lift the bulbs from the soil with a fork, being careful not to bruise them.

Once harvested, I like to cure my onions by laying them out in a single layer in a warm, dry, well-ventilated area for a couple of weeks.

This allows the skins to dry and toughen, which helps them store longer.

Garlic is usually ready to harvest when about half of the leaves have turned yellow and started to dry out.

Use a fork to loosen the soil around the bulbs, then gently pull them up.

Like onions, garlic should be cured in a warm, dry place for a couple of weeks before storing.

I’ve found that well-cured garlic can last for several months, providing fresh flavor all winter long.

7. Beans

If you’re growing beans for fresh eating, September is the time to start harvesting regularly before the weather cools too much.

Beans left on the vine too long can become tough and stringy, especially as the temperatures start to drop.

I’ve had beans go from tender and sweet to tough and fibrous in just a few days when I wasn’t diligent about harvesting.

For green beans, harvest when the pods are firm and the seeds inside are still small.

The beans should snap easily when bent.

For shell beans, wait until the pods are fully mature and the beans inside have developed their full color.

If you’re growing dry beans, wait until the pods are completely dry and brittle before harvesting.

In September, it’s important to check your bean plants every day or two, as the cooler temperatures can cause the beans to mature quickly.

If a frost is predicted, I harvest all the remaining beans, even if they’re not fully mature, to avoid losing them.

Beans can be blanched and frozen for long-term storage or canned if you have a large harvest.

8. Apples and Pears

September is prime time for harvesting apples and pears, especially in regions where these fruits thrive.

The cooler temperatures of fall help to concentrate the sugars in the fruit, leading to better flavor and sweetness.

I’ve found that the timing of the harvest is crucial for getting the best-tasting fruit.

Apples and pears should be harvested when they’re fully ripe but before they start to drop from the tree.

For apples, this usually means they should easily come off the tree when twisted gently.

Pears, on the other hand, are often harvested when they’re still slightly firm and allowed to ripen off the tree.

One trick I’ve learned is to check the color of the seeds—if the seeds inside the fruit are brown, the fruit is ready to be picked.

In September, I start checking my apple and pear trees regularly, as ripening can happen quickly, especially during warm days.

Once harvested, apples can be stored in a cool, dark place for several weeks or even months, depending on the variety.

Pears can be stored in the refrigerator to slow down the ripening process.

9. Grapes

Grapes are another fruit that reaches its peak in September.

The cool nights and warm days of early fall help to concentrate the sugars in the grapes, leading to sweet, flavorful fruit.

I’ve found that grapes should be harvested when they’re fully ripe, as they won’t continue to ripen after being picked.

To check if grapes are ready to harvest, taste a few from different parts of the cluster.

They should be sweet and juicy, with no trace of bitterness.

The color of the grapes should also be rich and uniform, whether they’re red, green, or black.

In September, I make sure to harvest my grapes before the first frost, as freezing can damage the fruit and reduce its shelf life.

Once harvested, grapes can be stored in the refrigerator for a couple of weeks, or they can be used to make jams, jellies, or wine.

If you have a large harvest, consider drying some of your grapes to make raisins, which can be stored for several months.

10. Herbs

Many herbs reach their peak flavor in September, just before the weather turns cool.

This is the best time to harvest herbs like basil, parsley, oregano, and thyme, as the essential oils that give them their flavor are most concentrated.

I’ve found that herbs should be harvested in the morning, after the dew has dried but before the heat of the day.

This helps preserve their flavor and aroma.

To harvest, use a sharp pair of scissors or pruners to cut the stems just above a leaf node.

This encourages the plant to produce more growth, so you can continue to harvest throughout the fall.

In September, I like to dry or freeze a large batch of herbs for use during the winter.

Drying herbs is easy—simply tie the stems together and hang them upside down in a cool, dry place.

Once they’re fully dry, store them in airtight containers away from light.

Freezing is another great option, especially for herbs like basil and parsley.

Simply chop the herbs finely and freeze them in ice cube trays with a little water or olive oil.

Once frozen, transfer the cubes to a freezer bag for easy use in cooking.

Final Thoughts

As September comes to an end, the garden is at a crucial point.

The days are still warm, but the nights are getting cooler, and the first frost is just around the corner.

This is the time to harvest your crops and enjoy the fruits of your labor before the season comes to a close.

I’ve learned through years of gardening that timely harvesting is key to getting the best flavor and quality from your produce.

By harvesting your crops before the end of September, you’ll ensure that your garden continues to provide fresh, delicious food well into the fall.

So, as you tend to your garden this month, remember to keep an eye on the weather and harvest these crops before September ends.

Your garden will thank you for it, and you’ll be rewarded with a bountiful, flavorful harvest that you can enjoy for weeks to come.