#11 Turnips

Ready to harvest in less than two months when grown for its large bulbs, gardeners can also choose to pluck turnips from the soil early for a sampling of tender, sweet, mild-tasting roots. When turnip greens reach a diameter of about 2 inches, it time to harvest!

#12 Beets

With edible bits above and below the soil, red beet cultivars produce nutritious greens that are ready to be picked about a month after sowing. When beet shoulders begin to protrude from the soil, after another month, it’s time to pull the plant from the ground.

#13 Zucchini

A true bumper crop, a single zucchini plant will produce between 6 to 10 pounds of fruit each season. Once zucchini begins to flower, fruits will be ready to harvest in about 4 to 8 days.

#14 Bush Beans

A good choice for the beginner gardener, bush beans are low maintenance and easy to grow, spread up to two feet. Plant new seeds every two weeks for staggered harvests.

#15 Broccoli Rabe

A distant cousin to broccoli proper. All parts of broccoli rabe are edible and can be eaten raw in salads, sautéed with garlic and oil, or boiled in soups.

#16 Swiss Chard

A member of the beet family, Swiss chard can be harvested throughout the season by cutting off the outer leaves when they are about 3 inches long and are still young and tender.

#17 Baby Carrots

Pint-sized varieties like “little finger” and “thumbelina” are faster growing than other carrot cultivars, and because of their short stature, they can be easily grown in a container garden.

#18 Cucumber

Since cucumbers become bitter with age, it’s best to pick them while they are immature, and well before they begin to yellow. Harvest cucumbers frequently as leaving the fruit on the vine (or bush) will exhaust the plant and slow the production of new cukes.