Utah temperatures are dropping; It’s time to harvest in your garden

SALT LAKE CITY – Freezing temperatures are forecast for parts of the Wasatch Front later this week. KSL Greenhouse Show host Taun Beddes says it’s time to harvest certain plants remaining in the garden.

“It looks like the colder areas of the Wasatch Front will be 28 [degrees,]said Beddes. “Even though at 32 a lot of plants will be affected [degrees,] The absolute minimum temperature for the hardy, more mature plants is 28°C [degrees.]”

Beddes said tomatoes that are yellow to orange in color can be left on the kitchen counter and then ripen. Tomatoes that are still green can be placed in a box and covered with a sheet of newspaper. If stored at around 55 degrees, people can keep them until needed.

“If [the tomatoes] At 55 degrees they will last at least until Christmas,” Beddes said. “You can move them to a warmer room like your kitchen as needed, and they will ripen on their own within a week of bringing them out.”

Beddes said green pumpkins often turn their color just in time for Halloween if picked now. Green pumpkins should be stored at around 70 degrees Fahrenheit to ensure they turn orange by Halloween. According to Beddes, a garage or shed is a good place to store these pumpkins.

Cool season vegetables are safe

Beddes said gardeners growing cool-season vegetables don’t have to worry about harvesting their produce yet.

“There are a number of things that can tolerate light frost, depending on the minimum temperature. These types of plants can be perfectly fine,” Beddes said. “They will survive easily at 15 to 16 degrees. They’re adapted to it and stuff if it drops below 28 [degrees], [gardeners] I might have to tuck it in for the night.”

Fall vegetables that are safe from the upcoming freezing temperatures include lettuce, radishes, peas, broccoli, cauliflower and more.

Are you thinking about growing vegetables in a greenhouse over the winter? According to Beddes, this is not the best idea due to the high cost of additional lighting and heating required.

“I tell it jokingly [people] that they would be better off lying to Cabo San Lucas or Mazatlan,” Beddes said. “Just enjoy the fresh tomatoes in Mexico for a week or two instead of trying to grow your own because that gets very expensive.”