all the tricks for storing vegetables over winter
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Have you ever harvested a butternut squash in October and eaten it in March? It's one of my favorite things about crops like winter squash, potatoes, onions, and garlic: in the right conditions, and with proper care, they can last several months after harvest. And you don't even need a root cellar! You know, the root cellar that's next to the wine cellar you've got at home. 😆 What's even better is that with root vegetables like carrots, turnips, and parsnips, the best root cellar is one you already have (and it's free, which is a word I like 😉). The ground! That's right, root crops can be stored right in the soil where they're grown. This subterranean environment provides just the right level of cold and moisture that they need to survive for months outside. As long as the ground isn't frozen solid, your garden makes the perfect "root cellar" and even improves the taste of your crops after a few frosts. (You can keep the ground from freezing too early with a hefty layer of organic mulch on top—I'm talking 6 to 8 inches of something like straw.) Most vegetables like it cold and moist, and the fact is, our refrigerators at home are much warmer and drier than they require for optimal storage. So, I've put together this post on all the best ways to store your vegetables over winter (and specifically what not to do). Seasonal tipsIf your goal is to be more self-sufficient and make a game plan in the garden for next season, you'll definitely want to check out my Fruit & Vegetable Storage Guide as well. It's a more comprehensive guide with easy-to-read charts and helpful tips that you can download, print, and hang in your pantry to help you waste less food! (And it's super useful for all the produce you buy, too, not just the stuff you grow.) P.S. Learn how to maximize the shelf life of your garden harvests and store your vegetables all winter long (without a root cellar!). |
Garden Betty
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