A YEAR'S CYCLE IN THE GARDEN 185 



never allow the heads to get any larger than six 

 inches across. 



Pick beans when about two inches long. Don't 

 wait for the pods to develop strings or large seeds 

 inside. All the preparation necessary for cook- 

 ing is to pinch off the ends, and the beans should 

 be in such a condition that this can be easily done 

 with the thumb and first finger. 



Beets develop white lines or rings and lose their 

 flavor when cooked, if they are allowed to get 

 tough and woody. They should be used when 

 about one inch in diameter. Be careful not to 

 break the small root when gathering, as that will 

 cause bleeding. 



Carrots should also be used when small; they 

 are usually ready for use when about one-half inch 

 in diameter at the top. If larger than that, they 

 will have developed a core and have lost the deep 

 yellow color. 



Swiss chard should be cut. Take the head in 

 one hand and cut it off clean, but be careful not 

 to cut low enough to injure the crown. 



Start gathering onions now from the sets. Select 

 the largest, so as to keep them from running to 

 seed. 



Kohlrabi and turnip should now be ready for 

 use. They get strong in flavor with age. 



When selecting lettuce for cutting, look over 

 the bed carefully and select the hardest and largest 

 heads, as they are the best eating and will also 

 be the first to run to seed. 



Toward the end of the month look over the 



