Country Traditions

September 28, 2010

Root Cellars: Handle Your Harvest With Care

Filed under: dehydrating, farming, gardening, herbs, recipes, weather, wisdom — Tags: , , , , — dmacc502 @ 3:24 pm
An arrangement of fruits commonly thought of a...

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http://www.almanac.com/content/root-cellars-handle-your-harvest-care

If you’re planning to store produce in a root cellar, here are tips to ensure to ensure that your fruits and vegetables survive storage.

  • Stock your cellar as late in the season as you can. If possible, chill the produce in the fridge before putting it in the cellar.
  • A few vegetables—such as potatoes, winter squashes, and onions—need to be “cured” for a few days in warm temperatures before going into cold storage.
  • Shake off loose dirt rather than washing it off. Many root–cellar vegetables store better this way.
  • Always handle your vegetables with care; even slightly rough treatment can cause invisible bruising, starts the produce on the road to decomposition.
  • Store cabbages and turnips in a detached root cellar so their odor, which can be unpleasant, will not permeate the house.
  • Think about where you place produce: The driest, warmest air is near the ceiling, more-humid air is lower as well as farthest from the door.
  • Most fruit “breathes,” and some—particularly apples and pears—should be wrapped in paper to retard the release of ethylene gas.
  • Making a root cellar in a garage or using pressure-treated wood is not recommended.
  • Vegetables piled together generate heat, which can lead to spoilage. Put on shelves close to the floor and rotate.
  • Check your vegetables regularly, and immediately remove any with signs of rot. From the lessons of the cold cellar comes the saying, “One rotten apple spoils the whole barrel.”
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