By Sarah Leitzel
As the summer draws to a close, root vegetables are maturing and ready to dig up or pull. Let’s talk about storage. If you’re lucky enough to have a root cellar, then you have a wonderful cool dark space to store your canned goods and all of the extra carrots, potatoes, onions, and squash. If you’re unlucky, like me, you have to make do with a dark corner of a cool basement or garage or the bottom shelf of your refrigerator. To store carrots and potatoes, line an old wooden box or a cardboard one with old newspapers or a sheet. Place an inch or two of slightly damp sand and then a layer of carrots or potatoes. Repeat, ending with a layer of damp sand and cover loosely. Do not wash the vegetables before storing but trim all except an inch off of the tops of the carrot leaves. Store box or bin on a cool, dry area. They should keep for 4-6 months. They won’t be crisp and salad worthy, but are still great for cooking with. Another storage option, is to wash and dry the vegetables and seal in plastic ziploc bags and place on the bottom shelf of your refrigerator. They will keep for up to 2 months. Happy Harvesting!
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