Our backyard organic raised bed garden is doing well so it’s time to harvest our backyard spring garden in Zone 9A. This is an early harvest and will focus on those vegetables that I can bring inside and cook immediately. I want this harvest to give you an idea of what you can grow and harvest in your own backyard organic raised bed garden. My garden is in Zone 9A so you may be ready to harvest depending on where you are located.
Harvest Beets
I am growing two different types of beets in my raised beds. They include Detroit Dark Red and Golden beets. Once harvested, I will bring them inside and put them in some boiling water to soften up the skin. Then, after cooling, I’ll strip the skin off.
I also kept some of the beet greens, which are delicious, and used them with my mustard and collard greens.
Beets, Detroit Dark Red
55 days. This old home garden and market variety is deservedly the most popular all-purpose red beet, with uniform and smooth, blood-red roots that are sweet and tasty. The 14-inch tops make good greens, especially in the baby stage. Growers have depended on this vigorous variety since it was introduced with much excitement by the D.M. Ferry seed company in 1892. A look back at the original listing shows an exuberant half page ad dedicated to their favorite new beet with “the most perfectly shaped and smoothest roots.” Growers are still smitten with this variety over 100 years after its introduction.
- 55 Days
- Full Sun
- Sprouts in 14-21 Days
- Seed Depth: 1/2″
- Ideal Temperature: 50-85 F
- Plant Spacing: 4-6″
- Frost Hardy: Yes
- Beta vulgaris
Beets, Golden
55 days. A glorious, gilded beet with supremely sweet flesh and dense nutrition. The rich golden roots do not bleed or stain, making for less kitchen mess. It is an excellent variety for kids and newbie beet eaters, as the mellow flavor is much less earthy than regular red beets, and it’s a perfect choice for market gardeners and those looking to grow a rainbow of produce. Rich in folate, manganese and, of course, beta carotene. This variety dates back to at least the 1820s, but it did not become widely adopted by gardeners until Burpee Seed introduced it in the 1940s. Perfect for eating raw, roasting, juicing, and more!
- 55 Days
- Full Sun
- Sprouts in 14-21 Days
- Seed Depth: 1/2″
- Ideal Temperature: 50-85 F
- Plant Spacing: 4-6″
- Frost Hardy: Yes
- Beta vulgaris
Overall Beet Harvest
Cooking the Beet Harvest
For this harvest, I will go ahead and cut/slice the beets, add some herbs and seasonings and roast them in the oven.
Harvest Spinach
I also sowed some Giant Noble Spinach using my Seeding Square template. As you can see, the Seeding Square’s spacing was just right, the plants have grown well, and I have a bountiful harvest of Giant Noble Spinach.
45 days. This is the giant of the spinach clan. Plants spread to 25 inches! Tender leaves are great for canning, steaming, or salads; for those who want quantity and quality. Introduced in 1926.
- 6-10 hours of Sun
- Sprouts in 7-14 Days
- Ideal Temperature: 45-75 Degrees F
- Seed Depth: 1/2″
- Plant Spacing: 6-8″
- Frost Hardy: Yes
- Spinacia oleracea
Harvest Potatoes
I planted both Red Lasoda and Purple Majesty seed potatoes in two different raised beds. They have started to flower so now is the time to go ahead and harvest some
“new” potatoes. I bought the seed potatoes from Gurney’s.
Potato, Red Lasoda
Potato, Purple Majesty
Overall Potato Harvest
Cooking the Potato Harvest
I love “new” potatoes and are so easy to cook and enjoy. If too big, I’ll cut them into chunks. They are tossed into a Ziplock bag and add olive oil, herbs and “Slap Ya Momma” cajun seasonings. Let that marinate for 4 or more hours. Then, the potatoes are roasted in the oven. Talk about good!!
Harvest Greens
There are two types of greens that are ready to harvest. In fact, I’ve already harvested some for cooking inside. This includes the Vates Collard and Green Wave Mustard greens.
Mustard Greens, Green Wave
Collard Greens, Vates
Overall Greens Harvest
Cooking the Greens Harvest
My preference is to smother the greens down with some browned Tasso or andouille sausage, a little onion, a little red pepper flakes, a shot of Louisiana Hot Sauce and either chicken or beef broth. You cook that for hours until the greens are completely broken down and the broth has reduced. So good!!
Harvest Turnip Greens
Our last vegetable to harvest today is Turnip Greens. I sowed the Purple Top White Globe and Tokanashi turnips for an early Spring harvest. Remember that the entire turnip plant can be utilized for cooking.
Turnip, Purple Top White Glove
Turnip, Tokanashi
Overall Turnip Harvest
Cooking the Turner Harvest
The way I cook turnips is similar to the way I do any greens. That is to smother the greens down with some browned Tasso or andouille sausage, a little onion, a little red pepper flakes, a shot of Louisiana Hot Sauce and either chicken or beef broth. You cook that for hours until the greens are completely broken down and the broth has reduced. Talk about good!!
Final Thoughts
Gardening can be quite enjoyable! There’s something special about sowing a seed, watching it come up, and then harvesting. Fresh harvested vegetables have so much flavor and nutrients so they are great to cook and eat. It always great to harvest your backyard Spring garden as it’s the first time of the new year to get a solid harvest. You too can do the same in your own backyard garden!
If you like this content, then you would love my 7 Key Reasons to Start a Garden and the Seeding Square Template Template post! Also, check out my Free E-Guide on Advantages of Raised Bed Gardening versus Conventional Rows. That guide is very informative and great for a beginner gardener. Finally, check out my post What Zone is Louisiana for Plants.
In addition, check out all my backyard organic raised bed garden content on my Louisiana Simple Living YouTube channel.
Best Regards,
Darrell
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